You guys, I need to tell you about the time I almost threw in the towel on this whole food blogging thing.

It was one of those dreary February afternoons – you know the kind where it’s 3 PM but feels like twilight, and the kids are bouncing off the walls from being cooped up inside all week. I was scrolling through Pinterest (dangerous, I know) when I saw these absolutely stunning French macarons. All perfectly aligned, pastel colors, looking like little pieces of edible art.

And I thought, “How hard could it be?”

Oh, sweet naive Sarah from six months ago. If only you knew.

Fast forward to me, two hours later, staring at what can only be described as colorful pancake disasters cooling on my wire racks. The kids are peeking around the corner, asking if they can eat the “flat cookies,” and I’m seriously questioning every life choice that led me to think I could master French pastry techniques in my suburban kitchen between school pickup and soccer practice.

Here’s the thing about macarons – they’re absolutely gorgeous when they work. And they’re absolutely heartbreaking when they don’t. Which, let me tell you, happened more times than I care to admit before I figured out what I was doing wrong.

How I Fell Down the Macaron Rabbit Hole

I first attempted macarons about a year ago after seeing them EVERYWHERE on Instagram. You know how it is – those perfect little sandwich cookies taunting you from your feed. My first attempt? Complete disaster. Flat, cracked, looked like colorful pancakes. I may have cried a little.

But Emma kept asking about them, and honestly, my stubborn streak kicked in. I was NOT going to be defeated by ground almonds and egg whites. So I dove deep into French pastry videos, bought way too many specialty ingredients, and basically turned my kitchen into a macaron laboratory for three months straight.

The Epic Fail That Changed Everything

Want to hear about my most spectacular failure? I thought I was being clever by doubling the recipe for a school bake sale. DOUBLED IT. Without adjusting my mixing technique or understanding how temperamental these little cookies really are.

I ended up with what I can only describe as rainbow-colored hockey pucks. Seriously, you could have used them as coasters. The problem? I completely overmixed the batter because I was trying to fold in twice as much at once. Live and learn, right?

That’s when I realized macarons aren’t just about following a recipe – they’re about understanding the technique. And honey, technique takes practice.

The Recipe

After countless batches (and a few more tears), here’s what I’ve learned works in my regular old home kitchen:

Ingredients:

For the shells:

  • 100g almond flour (I swear by Bob’s Red Mill super fine)
  • 180g powdered sugar
  • 75g egg whites (aged overnight – more on this later)
  • 75g granulated sugar
  • Gel food coloring (Americolor is my ride-or-die)

For basic buttercream filling:

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

The Method (With All My Hard-Learned Tricks):

Day 1: Prep the egg whites. Separate your eggs and let the whites sit out overnight, covered with a tea towel. I know it sounds weird, but older egg whites whip better. Trust me on this one.

Day 2: Macaron day

  1. Make the dry mixture: Pulse almond flour and powdered sugar in a food processor until super fine. Sift twice. Yes, twice. I tried skipping this step when I was feeling lazy – don’t be like me.
  2. Whip the meringue: Beat egg whites until foamy, then gradually add granulated sugar. Whip until stiff, glossy peaks form. Add a tiny bit of gel coloring here – and I mean TINY. These colors get more vibrant as they sit.
  3. The macaronage (fancy word for mixing): Here’s where most people mess up. Add 1/3 of the dry mixture to the meringue. Fold with a spatula using a motion like you’re folding laundry – up from the bottom, over the top, press against the side of the bowl. Repeat with remaining dry mixture in two more additions. The magic number? About 35-40 folds total. The batter should flow like “molten lava” when you lift the spatula. If it sits in a ribbon for more than 10 seconds, keep folding. If it flows immediately, you’ve gone too far.
  4. Pipe and rest: Pipe 1.5-inch circles on parchment-lined baking sheets. Tap the pans hard on the counter to release air bubbles. Let it sit for 30-60 minutes until you can gently touch the surface without batter sticking to your finger.
  5. Bake: 300°F for 14-16 minutes, rotating halfway through. They’re done when they don’t wiggle when you gently touch them.

My Real-Life Shortcuts and Substitutions

When I’m short on time: I buy pre-sifted almond flour from Costco. It’s not quite as fine as what I make myself, but it works and saves me 15 minutes.

Flavor variations that actually work:

  • Cocoa powder (replace 15g almond flour with unsweetened cocoa)
  • Freeze-dried strawberries ground up (so good!)
  • Matcha powder (start with 1 tsp)

My emergency fix: If your first batch cracks (humidity is usually the culprit), try lowering your oven to 275°F and baking longer. Not perfect, but they’ll still taste amazing.

What My Family Actually Thinks

Dave thinks I’m slightly insane for spending an entire Saturday making “fancy cookies,” but he always sneaks three when he thinks I’m not looking. Emma loves helping with the coloring, though her idea of “a tiny bit” of food coloring and mine are very different. And my 8-year-old Jake? He just wants to know when I’m making chocolate chip cookies again.

The kids’ friends absolutely lose their minds when I pack macarons in lunch boxes. Suddenly ,I’m the “cool mom,” which honestly makes all the failed batches worth it.

The Truth About Macarons

Here’s what no one tells you: even after two years of making these, I still have off days. Sometimes the humidity is wrong, sometimes I rush the meringue, sometimes I just have macaron karma working against me. And that’s okay!

The imperfect ones still taste incredible, and my family doesn’t care if they’re slightly lopsided or don’t have perfect “feet” (those little ruffles at the bottom).

Final Thoughts

If you’re thinking about trying macarons, start with a half batch. Make them on a dry day if possible. And please, please don’t expect perfection on your first try. I’m pretty sure I went through 5 pounds of almond flour before I made a batch I was actually proud of.

But when you nail them? When you pull a tray of perfect little cookies out of your oven? There’s honestly no better feeling.

Now, excuse me while I go make another batch because Emma just announced she wants them for her friend’s birthday party next week. The things we do for our kids, right?

Happy baking! xoxo Sarah

French Macarons: The Recipe That Nearly Broke Me (But Didn’t!)

Course: DessertCuisine: FrenchDifficulty: Advanced
Servings

24

servings
Prep time

45

minutes
Cooking time

12

minutes
Calorieskcal
Total time

2

hours 

Delicate, colorful sandwich cookies with smooth tops, ruffled “feet,” and creamy filling. These finicky but rewarding treats require precise technique and patience, but the results are absolutely worth it. Perfect for special occasions or when you want to impress (and challenge yourself). Made with almond flour, aged egg whites, and a foolproof buttercream filling.

Ingredients

For the Macaron Shells:

  • 100g almond flour, super fine (Bob’s Red Mill recommended)

  • 180g powdered sugar

  • 75g egg whites, aged overnight at room temperature

  • 75g granulated sugar

  • Gel food coloring (Americolor brand preferred)

  • For Basic Buttercream Filling:
  • 1/2 cup (113g) unsalted butter, softened

  • 2 cups (240g) powdered sugar

  • 2-3 tablespoons heavy cream

  • 1 teaspoon vanilla extract

Directions

Day 1: Prep

  • Age egg whites: Separate eggs and let whites sit out overnight, covered with a tea towel.
  • Day 2: Make Macarons
    Prepare the Dry Mix:
  • Process dry ingredients: Pulse almond flour and powdered sugar in food processor until very fine, about 1 minute.
  • Sift twice: Pass mixture through fine mesh sieve twice, pressing any lumps through with a spoon.
  • Make the Meringue:
  • Start meringue: In stand mixer, whip egg whites on medium speed until foamy.
  • Add sugar gradually: Slowly stream in granulated sugar while mixing. Increase to high speed.
  • Achieve stiff peaks: Whip until meringue holds stiff, glossy peaks, 3-5 minutes.
  • Add color: Add 1-2 drops gel food coloring. Mix briefly to combine.
  • The Macaronage (Critical Step):
  • First addition: Add 1/3 of almond flour mixture to meringue. Using a rubber spatula, fold with a motion from bottom up and over, pressing against bowl sides.
  • Continue folding: Add remaining almond flour mixture in 2 more additions, folding after each.
  • Test consistency: Total folds should be 35-40. Batter should flow like “molten lava” – when lifted, it should fall in a ribbon that disappears back into mixture within 10 seconds.
  • Shape and Rest:
  • Pipe shells: Transfer batter to piping bag fitted with round tip. Pipe 1.5-inch circles on parchment-lined baking sheets, spacing 1 inch apart.
  • Release air bubbles: Bang pans firmly on counter 2-3 times.
  • Rest: Let sit 30-60 minutes until shells form a skin – you should be able to gently touch surface without batter sticking to finger.
  • Bake:
  • Preheat oven to 300°F (150°C).
  • Bake: 14-16 minutes, rotating pans halfway through. Shells are done when they don’t wiggle when gently touched.
  • Cool completely on baking sheet before removing.
  • Make Filling and Assemble:
  • Make buttercream: Beat softened butter until light and fluffy. Gradually add powdered sugar, then cream and vanilla. Beat until smooth.
  • Fill shells: Match similar-sized shells. Pipe filling onto flat side of one shell, sandwich with another.
  • Mature: Store assembled macarons in airtight container in refrigerator 24 hours before serving.

Notes

  • Humidity matters: Don’t make on rainy or very humid days
    Weigh ingredients: Use a kitchen scale for best results
    Don’t overmix: Better slightly undermixed than overmixed
    Oven temperature: Every oven is different – you may need to adjust temperature
    Feet formation: Proper resting creates the signature “feet” (ruffled base)

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