Otherwise known as Three Hours of My Precious Sweet Time.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5 -7
Starting with this batter you can add fruit preserves, juices, zest, cocoa powder etc to make flavored macarons. Makes 40 macaron halves, or 20 macarons.
  • 125 g almond meal, or blanched slivered almonds
  • 150 g confectioner's sugar
  • 100 g granulated sugar
  • 100 g egg whites, or almost exactly 3 large egg whites
  1. Mix the almond meal and confectioner's sugar thoroughly. If you only have almonds, grind them in a food processor with the confectioner's sugar for 5 minutes or until as fine as possible.
  2. Whip egg whites to soft peaks, add sugar in two batches until incorporated.
  3. Whip to stiff peaks.
  4. Add the almond and sugar mixture, stir well for 30 seconds or until completely incorporated.
  5. Add any food coloring or flavorings.
  6. Pipe or spoon onto baking sheets lined with parchment paper, making pools about 1.5 inches in diameter.
  7. Set aside for 30 min.
  8. Bake at 350 F for 15 min.
  9. Cool completely, peel cookies off of parchment paper, and smear halves with preserves, jams, ganache etc and put together with other halves to assemble macarons.
Suggestions for cookie / filling combinations: Lemon-lime curd filling, cookies flavored with lemon extract, lemon juice, lemon zest. Chocolate ganache filling, cookies flavored with 1 tbsp cocoa powder. Blackberry preserve filling, cookies flavored with blackberry preserves until pastel purple. Strawberry preserve filling, cookies flavored with strawberry preserves until bright pink.


OK, that’s all the physical activity I’m going to be capable of today. Maybe if I hadn’t insisted on having 3 different flavors of cookie and 4 different flavors of filling it wouldn’t have taken me so long. But I figure since it’s the first time I’ve made these, better go big.

I decided on these proportions after reading a lot of different food blogs on how to make macarons, especially Joe Pastry. I am as susceptible to the attraction of exotically colorful macarons as anyone else, but I don’t want to add food coloring to mine.

Because food coloring costs money. Otherwise I’d be all over that.

I don’t actually think macarons are all that great, but I’ve only had them once, and the flavors were pretty plain. But they seem to be the big pastry thing nowadays and are treated with such reverence that I thought I’d give them another shot. I also needed to prove that they are not as hard to make as people make them out to be, another thing that I do not really understand. In my first batch of macarons ever, I attained perfect feet, and had only 1 cookie that cracked. Obviously I was too hard on him.

After tasting the completed macarons, all I can say is, I don’t like macarons. They came out looking perfect, I followed the wisdom of many online food writers, and… I just don’t like macarons.