Easy Macaroon Cookie Recipe

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easy macaroon recipe

Recently at my daughters birthday, we made Macaroons! I couldn’t believe how delicious and easy these little cookies were to make. There are many different ways to tweak the recipe to your tasting! Growing up I use to call Meringue, “God’s Nature”! I thought it was magical how it went from the liquid state to that beautiful and delicious whipped fluff.  I think this is my new “God’s Nature!”

easy macarons recipe

I’m going to share with you this Easy Macaroon Cookie Recipe! Enjoy! oh..and I’m not sure if it’s spelled Macaroon vs. Macaron? Anyone know??

Have you seen this Gourmet French Macaron Book? They have everything from Easter Macarons, Halloween Macarons to Baby Shower Macarons!

Gourmet French Macarons

Easy Macaroon Cookie Recipe

Easy Macaroon Cookie Recipe

How to make Macaroons:

Shells:
3/4 cup almond flour {I used Bob’s Red Mill Almond Meal/Flour }
1 cup confectioners sugar
2 large egg whites, room temperature
1 pinch cream of tartar
1/2 cup extra fine sugar {I used regular sugar and sifted it}
Optional: gel food coloring by Wilton {I used the “Gel Teal”}

  1. Line two baking sheets with parchment paper.You can also use a silicone mat like the one herehere and here!
  2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  3. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.
  4. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
  5. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
  6. Fold mixture together with a rubber spatula -using short strokes at first -until just combined .  The batter will be very stiff.
  7. Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
  8. Use bigger folds once batter loosens.  When batter is ready, it should fall from the spatula in a thick ribbon.
  9. Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
  10. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
  11.  Let piped macarons stand uncovered for 15 minutes to form a crust.
  12. Preheat the oven to 300°F (150°C)
  13. Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily.

Now directions for the delicious Buttercream!

Buttercream Filling:
1 cup unsalted butter
3 1/2 cups confectioners’ sugar
Optional: different extracts for flavoring

  1. Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer.  Beat on high speed until light and fluffy.  If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
  2. {optional} Add your extract in small drops. Beat until flavor is thoroughly incorporated.
  3. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
  4. You can eat these right away or put them in an airtight container in the refrigerator.

For my daughters birthday, I did an orange flavored buttercream filling and it was fabulous! Next, I’m going to make lemon macarons!!

Wouldn’t these Easy Macaroons be great as a gift? You could put them in a tin with a beautiful bow and voila!

Alot of people have asked where I found my Silicone Macaron macaroon Baking Sheet! You can find it herehere and here!

Easy Macaroon Cookie Recipe

Easy Macaron Cookie Recipe

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Ingredients

  • How to make Macaroons:
  • Shells:
  • 3/4 cup almond flour {I used Bob's Red Mill Almond Meal/Flour }
  • 1 cup confectioners sugar
  • 2 large egg whites, room temperature
  • 1 pinch cream of tartar
  • 1/2 cup extra fine sugar {I used regular sugar and sifted it}
  • Optional: gel food coloring by Wilton
  • Buttercream Filling:
  • 1 cup unsalted butter
  • 3 1/2 cups confectioners' sugar
  • Optional: different extracts for flavoring

Instructions

  1. Line two baking sheets with parchment.
  2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  3. Sift almond flour and confectioners' sugar together 2-3 times. Set aside.
  4. Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra fine sugar. Increase speed and beat until stiff peaks form.
  5. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
  6. Fold mixture together with a rubber spatula -using short strokes at first -until just combined . The batter will be very stiff.
  7. Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
  8. Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.
  9. Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
  10. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
  11. Let piped macarons stand uncovered for 15 minutes to form a crust.
  12. Preheat the oven to 300°F (150°C)
  13. Bake the macarons one sheet at a time for about 18-20 minutes. It'll take longer for larger macarons. The macarons are ready when they come off the sheet easily.
  14. Now directions for the delicious Buttercream!
  15. Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer. Beat on high speed until light and fluffy. If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
  16. {optional} Add your extract in small drops. Beat until flavor is thoroughly incorporated.
  17. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
  18. You can eat these right away or put them in an airtight container in the refrigerator.
http://slickhousewives.com/easy-macaroon-cookie-recipe/

how to make macarons

Hope you enjoyed our Easy Macaroon Cookie Recipe! Make sure to check out our tutorial on how to make Chocolate Peanut Butter Balls that taste just as good as Reese’s Peanut Butter!

gift idea

Easy Macaroon Cookie Recipe was last modified: November 30th, 2016 by Bianca
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About Bianca

Hi! I'm Bianca. All that I do and everything that I am blessed with is because of my awesome God! It is very possible to be frugal and live abundantly without being cheap. Our family is on a journey to become debt FREE and I am here to pass on what I learn.
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Comments

  1. It’s spelled “Macarons”. Macaroons are completely different.

    • no one cares!

      • If you asked for a Macaroon when you want a delicious french cookie, you’ll be quite disappointed with the amount of coconut. Besides, Bianca actually asked. “I’m going to share with you this Easy Macaroon Cookie Recipe! Enjoy! oh..and I’m not sure if it’s spelled Macaroon vs. Macaron? Anyone know??”

      • Jamie is correct, two very different cookies.

  2. Hi Bianca! Thank you for sharing your recipe. I have tried others but this is not as technical. So easy to follow. I have used this a couple times now and has not failed me. Thank you. God bless youand your family.

  3. Hi there, these look perfect!! I am curious as to how many one batch makes. Would like to make as gifts but need to know how much ingredients to buy. Thanks!!

  4. This recipe didn’t work out for me. I have made macarons before and I know the process. I followed it as directed. I made three batches and each one set before baking then got nice and crusty on top like a macaroni, then the middle ran like a wet cookie. It could have been something I did but the batter seemed fine. Maybe someone else will have luck like the second post.

    • Kristen,
      Do you think you added too much batter for each cookie? Or maybe you overbeat the batter?

      • How do I know if I over beat the batter? I have the crust on top perfect. the inside was hollow on some and wet batter inside. and about 75% of the bottom stick to my silpat. Any suggestions?

        • The batter should be like egg white topping on a pie…almost like a meringue. Also, try lowering your oven temperature…that can affect how they cook on the inside vs. outsite!

          • Thank you for the recipe, I am wondering if you can add flavors, red raspberry, yellow lemon, chocolate with maybe cocoa and coffee.? I am making these for a French foreign exchange fundraiser . THANKS !

  5. What kind of pan did you use?

  6. I tried this recipe hoping it would turn out great because it seemed so simple. I had the same results as Kristen. The outside was hard and after 5 mins in the oven they just blew up it seems, the tops were hard but bottoms just ran everywhere. Maybe the cream of tarter? That could be the only thing I know that I haven’t used before in a macaron recipe 🙁

    • I would suggest cooking on a lower temperature. All ovens are collaborated differently. I had to learn this the hard way! It’s best to bake at a lower temperature depending on your oven, for a longer period of time to ensure the shells cook through. I would try baking between 285 to 315°F to see if that helps. Try 1 or 2 macarons at the different temperature before doing an entire batch. Hope that helps!

    • I live in Louisiana where humidity is high are these finicky to the air/weather like when u make a meringue I just order the silicone pans and been researching recipes on Pinterest and tips and advice your recipe appears to be a little easier so I’m gonna try it first

  7. Why are you spelling it with two o’s? You know a macarOOn is a coconut cookie, right? Macaron is the French biscuit you feature here.

  8. Im fairly new with my baking and these seem pretty “experience needed”, but I cant wait to try these! They look amazing and whoever thought of a Macaroon (or macaron, whatever we get the picture!) mat is INGENIUS!!!!! I cant wait to get back into my kitchen and start making these for my sister-in-law’s Christmas Party! Thanks so much for the recipe Bianca! God Bless!

  9. My batter was awfully runny, what might I have done wrong? First time macaron attempter

  10. Same thing happened to me as a lot of people. After 5 minutes in the oven the top got crusty, but when I tried to turn them it was just mush. Waited 5 minutes longer and it still didn’t work. I was making this for the Super Bowl party and now I just wasted a bunch of money since I used all organic. Cute cookies if they worked.

  11. Kevin McDonough says:

    This recipe is the Martha Stewart Macaron recipe, and has worked well for me under any moisture conditions. A few other tips, first, stiff whites means really stiff whites. I beat mine for 8 minutes after I add the cream of tartar, on the 10 setting of a stand mixer with the whisk attachment. Also, I always add the food color before I begin to work with a rubber spatula. Macaroning is the process for folding the dry and wet ingredients together, and it is not rocket science. You do not have to be gentle as the correct motion smashes the batter a bit against the side of the mixing bowl. You don’t have to count strokes, the real success will come with knowing the correct batter consistency, and this comes with trial and error. I recommend watching a few videos on youtube so you can visualize the correct consistency. Finally, when you rest, there is no time specified, but 30 minutes should do the trick. This is how you get the foot for the Macaron. Before you start to rest the cookies, bang the bottom of the pan a few times to drive all of the air bubbles to the top of the cookies, or you will get air holes during baking. Rest for as long as it takes to get a crust on top. In high humidity, this may take longer, but will eventually happen. It is not a problem to rest them for as long as it takes to get a skin on the top, as the skin is the only way to get the foot.

  12. Hi Bianca, I have been wanting to make light blue macarons for a while now. I have tired different recipes and I have used Wilton both Sky blue and Royal blue (those in little plastic jars) but every time my macarons turned greenish, I guess because of the yellow from the almond flour or over baking, my oven does tend to brown them a bit but even when the batter is ready for piping it’s already a bit greenish. I use Bob’s almond meal.
    I would like to try your recipe and make this kind of blue, the link you provided are those the exact colors you used?
    Thanks a bunch!!! 🙂
    Mrs. S.

    • I used the Wilton Neon Gel Food Color Set color “Teal”

    • Miss Parker says:

      Cream of tarter alters the pH of he batter and can cause a shift in color towards blue or green.
      Good news: cream of tarter isn’t a necessary part of the recipe
      Not as good news: cream of tarter stabilizes the egg whites, without it you may struggle getting volume and strength in your meringue.

      Good luck!

  13. vanessa says:

    Where can i find almond flour?

  14. These were amazing!

    I decreased the flour by 2 tablespoons and added 2 tablespoons unsweetened cocoa powder.
    I also added 2 tablespoon cocoa powder to the frosting.

    Yumm.

    Thanks so much!

  15. Raissa says:

    Hi, mine turned really dry but I think I may have over beaten the egg whites. However. Proportions wise., I don’t think this is the Martha Stewart recipe. i compared them and she uses salt, no cream of tartar.

  16. For the people that have commented___I’ve notice something in almost every person that bakes a lot, when someone corrects them they tend to ignore the fact of being corrected by someone else, which I find so odd. And I just noticed it just now by reading this recipe, I bake a lot! Like…a lot! But I usually love when someone tells me something I need to correct (even the words I misspelled!) Like these comments that have actually been ignored by the lady who posted this recipe, THANK YOU! I did not know the difference between the MACAROONS and MACARONS! I love learning new things every day!
    I just unlike when people ignore the little things.

    • Margie,
      Thanks for taking the time to comment. I don’t ignore any of the comments that are left on the website. Infact, I have to approve them before they can go live. If you read the post I ask the question “oh..and I’m not sure if it’s spelled Macaroon vs. Macaron? Anyone know??” Please don’t mistake my choice not to comment on every post for neglect.

      • Margie,

        I thank you so much for this recipe! I haven’t tried it yet because I just found it. I didn’t think you ignored any comments or questions at all. It clearly states that you were not sure how it was spelled, AND asked if anybody knew! I unlike when people jump to conclusions and post negative things when it is clear they haven’t read the post completely, if at all. That’s one of the main reasons I would not or could not ever blog. I don’t have the patience for that type of thing. It happens on almost every blog post I read. I think you have done an excellent job, and thank you for spending your time sharing your recipes with us.

  17. Samantha says:

    Hey! I saw this recipe and thought it looked great. As an experimental baker whose motto is “I’ll try anything once”, I tried this. There are several things I may have done wrong, but the short of it is they ended up like flat, crispy squares. I think this just one of those things that you need a certain amount of know-how (and patience!) to do.
    Thanks anyway!

  18. Do you have to use almond flour or can you use regular flour?

  19. If I wanted to add flavor extract to the frosting, how much do I add?

  20. Hello just tried these today and they took me about 4 hours to make lol. Do you happen to know the nutritional info. on these treats?

  21. Made these a few days ago. I’d never made Macarons before so I was really worried I was doing it wrong. But they turned out pretty good I think for my first try. Thanks for the easy recipe!

  22. WOW – I made these last week and they were perfect!! Thanks for a great recipe…

    I made them again tonight- and they all stuck to my silmat! 🙁 No clue why! I was so sad – they had the perfect crust on top – but the inside was all gooey and just the top shell popped off each one.

    Never fear – I will try again and again!

  23. Karen Gianni says:

    Your cookies are beautiful, but they are Macarons. The other cookie, macaroon, is made with coconut. Your publisher made a typo. Can’t wait to make them.

    • I bought a silicone baking kit for the French macaron, not the one with coconut, and it spells it MACAROON baking kit!! So just bake it and go easy on the spelling grammar police. I’ll eat either of these cookies

  24. Hi!! I’m in the middle of this recipe. When you say turn half way over, do you mean turn them over or just turn the baking sheet around? I know it’s probably a dumb question. I’m also using a pre made macaron silicone mat which seems pretty awesome !! Thank you so much

  25. This was the most viewed post from last week’s Try a New Recipe Tuesday! Congratulations! Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. Your feature will be going live shortly. I hope you can join us again this week.

  26. So I’ve totally always wanted to make macroons but thought it would be too complicated – these don’t look hard at all! Totally pinning and sharing, thanks for linking up at the 100th Happiness Is Homemade party! 🙂

  27. Your cookies look delicious! And I love the blue color too! Thank you for sharing with us at Snickerdoodle Sunday! Pinning to share 🙂
    ~Laurie

  28. Love macaroons!

  29. Joanita Theron says:

    I don’t care how they are spelled, they are fabulous! I eat the cookies not the name =D
    Thank you so much for sharing. It did take me two batches to get it right – would have taken some photos, but there were never any left!

    Congratulations, you are being featured in this week’s
    Snickerdoodle Mini Round Up!
    Have an awesome day!
    Joanita

  30. I’ve never made macaroons before. They look so amazing!

    You should visit our awesome link party, a link and pin-up party, two parties in one! All posts will get pinned to our group pinterest board.
    http://www.raisingfairiesandknights.com/category/bloggers-spotlight/

  31. Wow these look amazing. My daughter has been wanting to try making macarons for ages now I’m going to print this off and get started this weekend.

  32. I love your macaroon cookies,they look so beautiful.
    Featured on this week’s Turn It Up Tuesday.http://www.thehappycreations.co.uk/turn-it-up-tuesday-08-12-15.php
    Thanks for sharing:)

  33. I tried making these with coffee buttercream filling, and i could barely taste the filling any suggestions?

  34. I tried this recipe – actually doubled it – and I had several issues. One, my almond flour wasn’t quite “smooth” enough, I don’t think my sieve was fine enough. My batter was also a little “thicker” than I think it should have been… maybe too much if the flour? Also, the shells look beautiful but they puffed up, the bottoms slid to the side and it was completely hollow in the middle ?? I turned down the temp 25 degrees on the second batch and same thing happened.. any advice for next time? I’ve always wanted to make these..

  35. This is a French Macaron. Macaroons are completely different, and are sweet gooey coconut usually with caramel and chocolate. The correct way to say this mac-ah-RHON — the n is nearly silent.

  36. If you r doing the French version like u r its Spelled Macarons the Italian version is Macaroons

  37. Hi! Saw this on Pinterest and I can’t wait to try the recipe. My question is, (I think I missed it) but how do you make flavored macarons? Once I get the recipe mastered I’d like to start making combination favors like peanut butter and jelly, chocolate, etc. Thanks in advance 🙂

    • I would love to know this too! My favorite macarons are the raspberry macarons with lime cream filling from the French pavilion at Epcot. I would love to try to recreate them. If I were wanting to flavor the cookie portion to be raspberry, could I cook down and strain raspberries and use the liquid instead of the gel coloring?

  38. Dalekprincess626 says:

    Do you have to use almond flour?

  39. Natalie says:

    About how long did these take to make?

  40. They were perfect but very time consuming. I baked them at 275 for 15 minutes then yes they were kind of runny inside. so I baked them at 230 for another ten minutes then let them rest in the oven once I turned the oven off. the middle finally cooked but they really have to dry out. very flaky and fluffy! and you really have to beat those egg whites for a while. I didn’t use cream of tartar and they were fine.

  41. Hi there, looks delicious! How many cookies does this recipe make? Total number of little sandwiches? Thanks

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