French Macarons 法式马卡龙

Easy-【French Macarons】
by MaomaoMom

At Paris international airport, there is a shop just selling Macarons. They looked so delicious and beautiful. It’s amazing that macarons are made with only a few basic ingredients: finely ground almonds, icing sugar, sugar and egg whites. Yet this thin crust cookie breaks so easily when you bite into it while inside is wonderfully soft and moist.

I have tried a few recipes and finally I am happy with this modified recipe. Without resting the batter, the cookie still has a beautiful “collar” (called a “foot”) on the bottom with smooth top. However, I do suggest to use a digital kitchen balance to weigh your ingredients in order to have perfect macarons. In addition, you need to use very finely ground almonds, I suggest you use Bob’s Red Mill Almond Meal/Flour for your convenience.

法式马卡龙final3 French Macarons 法式马卡龙
Prepare Time: 30 minutes
Cook time: 18 minutes
Level: low
Serves: 12 servings


1) 1 extra large egg white, ¼ tsp white vinegar or cream of tartar, 3 tbsp fine sugar (42g);
2) 1/3 cup icing sugar (50g), ½ cup finely ground almonds;
3) 1-2 drops red color;
Egg custard filling:
4) 1 extra large egg yolk, 3 tbsp milk (44g), 2 tbsp sugar (28g);
5) 1 tbsp instant milk powder (6g), 2 tsp all-purpose flour (8g);
6) 1 tbsp butter (15g).


1: Separate egg and place egg white in a dry and clean mixing bowl (Picture 1). Add white vinegar or cream of tartar to egg white and beat with an electric mixer on high speed until form soft peaks (Picture 2), then add 3 tbsp fine sugar in three times and beat until stiff (Picture 3).

2: Sift the ground almond and icing sugar to mix well (Picture 4) and then pour over the beaten egg white (Picture 5). Add 1-2 drop red color, fold to completely mix and don’t forget scrape the bottom and sides of the bowl (Picture 6).

法式马卡龙1a French Macarons 法式马卡龙

3: Once the almond mixture is completely folded into the meringue, fill it to a plastic bag (Picture 7). Preheat oven at 400F/200C. Line baking sheet with parchment paper. On the back of the paper draw 4 cm circles with 3-4 cm apart. Cut off one bottom corner of the plastic bag to make a 5 mm hole, pipe batter onto the circles on the parchment paper (Picture 8). Make about 24 macarons.
4: Gently tap the baking sheet on the counter to break any air bubbles. Once the oven reaches 400F/200C, turn it off and place the baking sheet in the oven for 5 minutes. Turn on the oven and set 300F/150C bake for 6 minutes, now you should see beautiful “foot” on each macaron (Picture 9).

 French Macarons 法式马卡龙

5: Reduce heat to 200F/100C continue bake for 6-8 minutes and remove macarons from oven and let them cool.
6: Egg custard filling: Place egg yolk in a medium size microwave safe bowl, add milk and whisk well with a fork. Add milk powder and flour and then whisk well. Add butter (Picture 10) and then place the bowl in the microwave, heat on high for 30 seconds. Stir the content and then heat for 25 seconds, reheat with 20 second intervals until fully cooked. Let it cool and place on food wrap then knead a few times (Picture 11).
7: To assemble the Macarons, take two cookies and sandwich them together with 1 tsp egg custard filling (Picture 12) before serving.

 French Macarons 法式马卡龙
1:Make sure mixing bowl and mixer for the egg white is clean and dry.
2:I recommend to use digital kitchen balance to weigh your ingredients in order to have perfect macarons.
3: You can purchase ground almonds at local grocery stores and make sure it is finely ground almonds, I suggest to use Bob’s Red Mill Almond Meal/Flour for your convenience.
4:Oven temperature can vary with different ovens, if your bake is with bottom heating; make sure to place your baking sheet above one layer higher above the center.

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111 Responses to French Macarons 法式马卡龙

  1. Jessica Lin says:


  2. Kelly Lu says:

    毛妈妈, 请问一下你所说的牛奶是什么牛奶,是炼乳牛奶还是水牛奶?谢谢!

  3. skytt says:

    毛毛妈 为什么我的没有膨胀起来 也没有裙边 然后口感是粘牙的 。。。彻底失败了。。。

  4. Aileen says:

    很漂亮的macaron啊!我看了一下其他的receipe, 其他的用量都很相似,但是您用的杏仁粉的量是别的receipe的double的量,想问一下是您故意把杏仁粉的量增加了的吗?

  5. skytt says:

    毛毛妈 icing suger 和suger powder 一样吗 谢谢

  6. nao says:


  7. nao says:

    毛毛妈,我第一次尝试彻底失败了,面糊糊比你的稠很多,挤出来的一点都不平,而且150度烤完后还是像生面糊的样子,不知道哪里不对 :(

  8. shjljy says:


  9. shjljy says:

    今天作这款糕点时不知什么原因,蛋白打发了近20分钟还是稀薄的,以前多次作过你推荐的戚风蛋糕打发蛋白从没出现这种现象,只是以前都放的是塔塔粉,这次放的是汕头白米醋(香港产),蛋白打发不好是否与这醋有关系,我现在没有再继续作下去,也不知这打发不好的蛋白可作什么糕点,白醋可否换成塔塔粉,份量是多少,还有就是糖粉已和杏仁粉混合,明天作能行吗?我是昨天按推荐的Bob’s Red Mill Almond Meal/Flour 杏仁粉买的,发现这粉也有不少的颗粒过筛后还是有粉粒筛不过去,也不知是我家的筛子太密实还是这颗粒太大。这次问的太多了点,实在是没办法,请指教。谢谢!

  10. Jin says:


  11. Lucy Hao says:


  12. xu yang says:


  13. tian says:

    毛毛妈 我今天又试了 可是还是没有裙边 而且 也膨胀的不好 是为什么呢 谢谢

  14. Michellewang says:


  15. candyking says:


  16. 小胭脂 says:


  17. Leanne says:


  18. tian says:

    毛毛妈 今天用了称量版做了 但是为啥那个糊糊那么稠 然后时间也是严格按照你的 但是拷出来 里面似乎有点软 表面也不脆 裙边不是明显 但是比第一次好点 至少出了一点裙边 还应该怎么改进呢 谢谢了

  19. sunny says:


  20. sammi says:


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