French Macaron Recipe

When I think of delectable little macarons I think of Paris, and in particular Ladurée in Paris. Ladurée is a luxury French boulangerie and patisserie renowned for their sweet treats including their world famous Macaron. They are one of the best known makers of macarons in the world. In late 2011 my husband and I were lucky enough to enjoy what Ladurée in Paris had to offer in their amazing range of Macarons. We walked into the store and were totally fixated on every gorgeous pastry, and the luxurious palace style décor trimmed with gold, marble, and stunningly decorated columns. I love macarons. Each time I eat one, they take me back to the city of romance. You can also have a little taste of Paris at home by whipping up a batch of these delicious French Macarons. Enjoy our French Macaron Recipe.

 french macaron recipe

Vanilla Macarons

Prep Time: 60 minutes

Drying Time: 30 minutes

Cooking Time: 14 minutes


200g Ground Almonds (Almond Meal)

200g Icing Sugar

75ml Water, at room temperature

200g Caster Sugar

2 X 80g Egg Whites

1 Vanilla Bean (or 1 tsp Vanilla Bean Paste)

Gel or Paste Colouring (Optional)



Electric Mixer

Food Processor

Piping Bag

#6 or #7 Piping Tip with Coupler

Flexible Silicon Spatula

Flat Baking Tray


Candy Thermometer


1. Process the ground almond and the icing sugar in a food processor until well combined. This method of processing is called the tant pour tant. This is an important step as it makes sure that the macarons will be smooth and glossy. Do not skip this step.

2. In a saucepan bring to boil the water and caster sugar. Using a candy thermometer, make sure the temperature of the syrup does not exceed 115C (240F).

3. Beat 1 X 80g of egg whites in an electric  mixer at a moderate speed until soft peaks form, then increase the speed of the mixer once the temperature of the syrup comes to 105C (220F).

4. When the Syrup reaches 115C (240F), take it off the heat and very slowly pour the syrup in a thin stream into the egg whites being beaten in the electric mixer. Continue beating the meringue for 10 minutes until it has cooled down.

5. In a separate bowl, sieve the tant pour tant  and mix it together with the remaining  80g of unbeaten egg whites, vanilla bean seeds (or vanilla bean paste), and food colouring  (optional), creating a thick almond paste.

6. Using a silicon spatula, mix in ¼ of the meringue into the almond paste. Gradually and gently fold in the remaining meringue into the almond paste. This is the macaron batter.

7.  Line a Flat baking tray with baking paper.

8. Fill a piping bag (using a number 6 or 7 round piping tip and coupler) with the macaron batter and pipe small rounds. During drying time they will become slightly larger so make sure you give each round plenty of space between.

9. Lightly tap the tray on the surface of the bench to get rid of any air bubbles.  Let the uncooked Macarons dry for 30 minutes. The drying time allows the macarons to form properly when cooked and this is the reason why they get those lovely little ‘feet’.

10. Preheat the oven to 150C (300F). Bake the macarons in the oven for 14 minutes.

11. Lightly wet the surface of the kitchen bench with a damp cloth and place the baking paper on top. This will ‘shock’ the macarons which will make them easier to remove.

12. When the Macaron shells are dry, pair them up and sandwich them together with a filling of your choice. You can use either a buttercream, white chocolate ganache or other yummy fillers. I prefer white chocolate ganache. See recipe below;


Tip: If the macaron shells are difficult to remove, use a metal spatula to gentle lift them off the baking paper.

White Chocolate Ganache


400g White Chocolate Buttons, room temperature (not refrigerated)

200ml Pouring Cream

30g Melted Butter, unsalted

1tsp Vanilla Extract (optional)


You can either do this in a saucepan on the stove or you can use the microwave.  I have used the micro wave for making chocolate ganache for years during my professional cake decorating experience.


  1. Place chocolate in a microwave safe bowl, pour the cream over the top, and add the butter. Mix with a spoon.
  2. Microwave on high for 1 minute, then take the bowl out and combine using a whisk.
  3. Microwave is small intervals until all the chocolate has melted.
  4.  Let the ganache cool right down until it is the right consistency to be piped onto the macarons.


  1. Place the chocolate in a heat-proof mixing bowl.
  2. In a saucepan bring the cream to the boil.
  3. Pour hot cream over the chocolate and combine using a whisk. Let it cool down a little.
  4. When cooled down to about 40C (104F) mix in the melted butter.
  5. Let the ganache cool right down until it is the right consistency to be piped onto the macarons.


Bon appétit!


About the Author

Stacey Trick is the Founder and Owner of FrenchAtHeart.net. With a long time passion for Travel, Food, Writing and all things French, Stacey started her website with the intention of inspiring like-minded people all over the world to French-ify their lifestyles. Stacey’s passion for what she does shows through the continual growth of FrenchAtHeart.net’s online community. Follow Stacey and FrenchAtHeart.net on Facebook.

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  1. Charlie M. says:

    French Macarons are so delicious. I love coconut, hazelnut and vanilla macarons, they’re my favorite :) thanks for the recipe Stacey :)

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