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Simple Macarons 


Article by Meghan Lucas Butcher

Photography by Meghan Lucas Butcher

I love to bake! Being able to give away treats to friends, family and even strangers is a great way to spread joy. While I am no professional baker by any means, it is a hobby that I have been exploring more in my adulthood. When presented with an opportunity to entertain I also see this as an opportunity to create something sweet for everyone. Today's venture is french, my first attempt at macarons! This frequented Instagram dessert was intimidating, I must admit. I hope the recipe below for the cookies and the filling will bring sweet smiles to you and your family.

The Cookies


  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Step 1: Combine powdered sugar and almond flour in a food processor. Process for 30-40 seconds, or until mixture has a very fine and light texture.

Step 2: Whip egg whites ( room temperature) with an electric mixer on medium-high speed until soft peaks form. With mixer running, slowly add granulated sugar and vanilla. Continue whipping until stiff peaks start form.

Step 3: Gently fold almond flour mixture into egg whites, being careful not to over mix. The final mixture should be smooth and glossy. If you want a little color add 2-4 drops of food coloring in as you fold the mixture.

Step 4: Line two baking sheets with parchment paper or silicon baking mats. Transfer macaron batter to a piping bag with a small round tip. Pipe 2-inch circles, about an inch apart, on both baking sheets. Make sure that the thickness is consistent throughout the circle. Tap baking sheets against the counter to release air bubbles. Smack that tray down!

Step 5: Let the cookies rest in a dry place for at least 20-30 minutes, or until you can touch the cookies without the batter sticking to your fingers.

Step 6: While cookies are drying, preheat oven to 300°F. Bake cookies 16 minutes. Cool completely on baking sheet, about 20 minutes. Repeat process with remaining cookies. Be careful to not under cook, they will become sticky and impossible not to break if they are under cooked!

The Filling:


  • 1/2 C (1 stick) unsalted butter- room temperature
  • 1.5 C Powdered Sugar
  • 2 tsp sprinkles
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk or heavy cream

Step 1: Place the room temperature butter and place in stand mixer fitted with paddle attachment. Turn the mixer to low speed until the butter is creamy. Slowly add powdered sugar and continue mixing on low. Once the butter and sugar is fully incorporated, add the sprinkles, salt, vanilla, and heavy cream. Turn the mixer to medium high and whip until fluffy.

Step 2: Fill your piping bag with the filling. Start from the middle of the cookie working your way out. Assemble your macaron!

I hope these delicious treats make your day, maybe even someone else's. Happy baking!

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