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Colorful Blue and Purple French Macarons with A Creamy White Filling

Foolproof French Macaron Recipe

French macarons are the ultimate pastry flex—delicate, crisp on the outside, perfectly chewy inside, and sandwiched with dreamy fillings.
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Prep Time 45 minutes
Course Dessert
Cuisine French
Servings 20 macarons
Calories 90 kcal

Equipment

  • Kitchen scale (non-negotiable)
  • Fine-mesh sieve
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Piping bag with a round tip (½-inch)
  • Baking sheets + parchment paper or silicone mats

Ingredients
  

Macaron Shells

  • 100 g almond flour (finely ground, blanched)
  • 100 g powdered sugar
  • 70 g egg whites (about 2 large eggs, room temp)
  • 50 g granulated sugar
  • Gel food coloring (optional)

Filling Options

Vanilla Buttercream

  • 100 g butter (softened)
  • 200 g powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream

Dark Chocolate Ganache

  • 150 g dark chocolate (chopped)
  • 100 ml heavy cream

Raspberry Jam (Quick Version)

  • 100 g high-quality raspberry jam
  • Pinch of lemon zest (optional, but brightens the flavor)

Instructions
 

  • Sift the Dry Ingredients
    Sift 100g almond flour and 100g powdered sugar through a fine-mesh sieve into a bowl.
    Discard any large bits and stir to combine.
    A Food Processor with Almond Flour and Powdered Sugar
  • Make the Meringue
    Add 70g egg whites to a clean mixing bowl.
    Beat on medium speed until frothy, then gradually add 50g granulated sugar.
    Increase to high speed and whip until stiff, glossy peaks form (about 5 minutes).
    If using gel food coloring, add a tiny dab and mix until just combined.
    Two Glass Bowls with Separated Egg Whites and Yolks on A Wooden Surface
  • Fold the Batter (Macaronage)
    Add half of the sifted dry mix into the meringue.
    Fold gently using a spatula, then add the remaining dry mix.
    Continue folding until the batter flows like lava—thick but smooth. It should form ribbons that sink back into the batter in about 10 seconds.
  • Pipe the Macarons
    Transfer the batter to a piping bag with a ½-inch round tip.
    Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving 1-inch space between them.
    Tap the tray firmly on the counter 5 times to remove air bubbles.
    A Piping Bag Squeezing Pink Macaron Batter onto A Silicone Baking Mat
  • Rest and Preheat
    Let the piped macarons rest at room temp for 30-60 minutes until the tops feel dry to the touch.
    Meanwhile, preheat the oven to 300°F (150°C).
    A Baking Tray with Piped Pink Macaron Shells Resting on Parchment Paper
  • Bake
    Bake one tray at a time for 15-18 minutes on the middle rack.
    Check at 15 minutes—macaron shells are done when they don’t move when nudged.
    Cool completely on the tray before peeling them off.
  • Make the Filling
    Vanilla Buttercream
    Beat 100g softened butter until fluffy.
    Sift in 200g powdered sugar, add 1 tsp vanilla extract, and mix.
    Add 1-2 tbsp heavy cream and whip until silky smooth.
    Dark Chocolate Ganache
    Heat 100ml heavy cream until steaming.
    Pour over 150g chopped dark chocolate and let sit for 1 minute.
    Stir until smooth and let cool until thick enough to pipe.
    Raspberry Jam
    Use 100g high-quality jam.
    Stir in a pinch of lemon zest for an extra punch of flavor.
    A Piping Bag Adding White Filling onto A Pink Macaron Shell
  • Fill and Assemble
    Match macaron shells by size.
    Pipe a small amount of filling onto one shell.
    Place the second shell on top and twist gently to secure.
    For best flavor, store in an airtight container in the fridge for 24 hours before serving.

Video

Notes

Cooking Tips

✔ Measure in grams. Macarons are precise—skip the cups.
✔ Room temp egg whites. They whip better, so leave them out for an hour.
✔ Check humidity. Macarons hate moisture—avoid making them on rainy days.
✔ Resting time matters. No dry shell = no signature “feet.”
✔ Don’t overfold. Batter should flow like lava but not be runny.
Keyword Baking From Scratch, French Dessert, Gluten-free, Macarons, Sweet Treats