The Perfect French Macarons

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I’m thrilled to share this perfected recipe with you! If you’ve been following my stories, you know the journey to get here has been real 😂. These treats turn out gorgeous and delicious—perfect for tea or coffee parties!

The Perfect French Macarons

Course Dessert
Servings 50 mini macaron


  • 1 cup 130g powdered sugar
  • 1 cup 120g almond flour
  • 3 large egg whites about 90g
  • 1/3 cup 75g granulated sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 2-3 drops gel food coloring
  • 1/2 tsp vanilla extract
  • Filling: Vanilla buttercream or cream cheese frosting


  • Line 3-4 baking sheets with parchment paper.
  • Grind the granulated sugar in a food processor and set it aside.
  • Process almond flour and powdered sugar together until smooth and lump-free.
  • Wipe the bowl of a stand mixer with a bit of vinegar. Add egg whites, cream of tartar, and salt. Whisk on medium-high speed until frothy.
  • Gradually add the previously ground granulated sugar while whisking, until a glossy, stiff meringue forms. Add vanilla and food coloring towards the end.
  • Add a third of the almond flour and powdered sugar mix to the meringue, gently folding it in with a spatula using a circular motion. Once partially mixed, add the remaining dry ingredients.
  • Continue folding until well mixed. Rub the spatula through the batter to eliminate large air bubbles.
  • Check the batter consistency – it should slowly run off the spatula in a continuous ribbon. Transfer the batter to a piping bag.
  • Pipe 1-inch circles onto the prepared baking sheets.
  • Tap the sheets on the counter to remove air bubbles, using a toothpick to pop any large ones.
  • Let the macarons rest at room temperature for 1.5-2 hours.
  • Preheat the oven to 300°F (150°C).
  • Bake for 10-11 minutes.
  • Once cooled, fill with buttercream or cream cheese frosting.

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