Easy French Macaroons

Easy French Macaroons


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Imagine you're in Paris when you take a bite of these classic macaroons. We love that you can easily use food coloring to bake them in different colors as well.

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Time needed

15-20 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 C. confectioners' sugar
  • 7/8 C. almond flour
  • 1/2 C. egg whites
  • 2 Tbs. sugar
  • 3 drops food coloring
  • 1/4 C. water
  • 1 C. prepared buttercream

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Mix together powdered sugar and almond flour and sift it through an open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar and food coloring. Whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake for about 15 to 20 minutes or until golden brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off. Spread cookies with buttercream and make sandwiches before serving.

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