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Serves Makes 20 in each color | Prep Time | Cook Time

Why I Love This Recipe

Just being able to make your own French macaroons is such a great feeling. These are the delicious cookies you find in most bakeries in Paris, New York and Los Angeles. You are bringing these places to your own home and feeling pretty wonderful about your accomplishments. Go ahead, have some fun!

Ingredients You'll Need

2½ cups almond flour
2 cups plus 2 tablespoons confectioners’ sugar
1 cup granulated sugar
1/3 cup water
15 tablespoons liquid egg whites, room temperature
5 assorted pastel food coloring
2 large eggs
¾ cup sugar
¼ cup water
1 teaspoon vanilla
Dash salt
Food coloring
1/8 pound very cold sweet butter


Preheat oven to 350 degrees. Line baking sheets with parchment paper. You may place parchment paper directly on counter to pipe out.

In food processor, pulse the almond and confectioners’ sugar. Sift with a fine mesh strainer. Divide mixture into 5 small bowls.

In a small saucepan, combine granulated sugar and 1/3 cup water. Stir and bring to boil. Cook 5 minutes. Place 9 tablespoons egg whites in mixer. Beat until foamy and thick. Gradually add hot sugar syrup and beat until cool.

Divide remaining egg whites in 5 small cups and generously add food coloring. Mix each color egg white into almond mixture. Place cooled meringue into each color, half the amount at a time. Transfer to disposable piping bags and pipe to small circle on parchment paper. Let dry 10 to 20 minutes or longer. Bake 350 degrees for 8 to 10 minutes.

For Filling, whisk all ingredients together, except butter; bring to boil. Whisk continuously for 10 minutes. Remove from heat. Stir in butter and cool. Divide into 5 small cups and color the same as the macaroons. Spread on one macaroon and make a sandwich in same color. Continue with different colors until all are filled. Serve and enjoy!

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