Shine Fresh

The Best Homemade Macarons


Today I’m going to share with you all an amazing recipe for French Macarons.  I, unfortunately, cannot take credit for making these sweet baby sandwich cookies. A couple of weeks ago we were visited by our good friends Aaron and Ali, their precious baby Aurélie, Ali’s brother Bill, and her mother Cynthia.  We always have such a great time with them and miss them since they moved away not long ago…sad face.  We always enjoy lots of laughs, catching up, letting the babies play, cooking and of course eating!  Aaron comes from a long line of bakers, so last year when Luke gave him a sampling of some delicious store-bought macarons, Aaron challenged himself to perfect the French delicacy.


We laughed as Ali told us stories of coming home to an eggless fridge after Aaron’s many failed attempts at making the infamous cookie.  Finally, though, he has perfected them and he was kind enough to make them for us all and show me how it’s done.  I will be attempting to make my own hopefully soon.  So without further ado.  Here are the detailed instructions…and keep in mind EVERY detail counts!

My VERY artistic photo…


French Macaron Recipe
By: Aaron Thomas
What you will need:

- Piping Bag and Tips
- Parchment Sheets
2 egg whites (aged)
1 cup Almond Flour (Lightly toasted)
1 cup Powdered sugar
¼ cup fine sugar
pinch of salt
food coloring gel
Start by bringing the aged egg whites to room temperature. 
(To age them I separate the egg whites and leave them in a container 
in the fridge for at least 2 days.) Once they are at room temperature, 
set them in the mixer and beat them at medium speed. When they 
have started to get foamy, increase the speed to high until you 
have peaks. When they have reached the optimum consistency, begin to 
slowly add the 1/4-cup of fine sugar and small pinch of salt. 
Also, at this time you can add a few drops of whatever food 
coloring gel you desire.
In a separate container combine the 1-cup of almond flour that has 
been toasted and cooled and the 1 cup powdered sugar. Mix them. 
Then, using a sifter, sift the mixture over the egg whites. Use a 
folding technique to incorporate the mixture. I use about 40-45 
strokes. It should not be runny, but it should be smooth. 
Let this 
sit for 30 minutes.
Add the mixture to a piping bag and pipe small equal sized mounds 
onto parchment paper. Once they have been piped out, tap the 
cookie sheet against the counter to release any air bubbles. Let 
the cookie sheet sit out and rest for about 30 minutes to an 
hour. This should allow a skin to form over the top. This is essential 
because when you cook them, moisture in the cookie will need to release 
and if there is a skin formed over the top, the air will blow out the bottom. 
This gives the Macaron the “feet” that are essential to the cookie. It also 
gives it volume and makes a nice light merengue like cookie. If they don’t 
have the skin formed….I’m sorry to tell you this, but it ain’t happening. 
After the skin has formed, heat oven to 375 degrees. Place the 
cookies in the oven and lower temperature to 325. Cook for 8-10 
minutes. Let cool and they should come right off the parchment.
Raspberry Buttercream Filling

½ stick butter room temperature
Juice of ½ cup raspberries (use a strainer and strain the juice 
Powdered sugar
Splash of vanilla

Beat to combine. Add powdered sugar until you get a nice stiff consistency. 
Use another piping bag to pipe filling onto cookie and then make a 
sandwich. VOILA!

This is me attempting to pipe…let’s just say EPIC FAIL!


Love these sweet baby girls! They are growing too fast!


Last but not least…I had to show my father-in-law, Farrell, biting into his FIRST EVER macaron!  I think he liked it…heehee!


Ok, there you go! I hope you enjoyed this post and let me know if you give this delicious recipe a try!



Diary of an imperfect mum


  1. Aaron Aaron
    April 1, 2016    

    Also, if anyone is wondering, here are some flavors that have gotten good responses:

    salted caramel
    Banana buttercream
    Raspberry Buttercream
    Strawberry Buttercream

    I’d like to try some with lemon curd and matcha green tea

    • April 5, 2016    

      Yes thanks for posting this! I am down for the matcha green tea next time :))))

  2. Aaron Aaron
    April 1, 2016    

    We had a blast! I think the French meal needs a blog post as well, that was delicious.

    • April 5, 2016    

      Yes it does but I didn’t take any pics:( Next time for sure!

  3. April 1, 2016    

    Oh gosh these look absolutely fabulous! I just love macaroons. I am going to pin this recipe but I know I have no hope of making them because I am such a terrible cook. I will try though. I promise!!! TY for linking up with #FamilyFun 🌸

    • April 5, 2016    

      LOL you are so funny! Maybe you could ask for help from a friend and it could be a fun experiment:) You’re so welcome and thanks for hosting!

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