YUM Recipe – French Macarons with Three Fillings

15 Nov

Why the Recipe on Our Blog
As many of you know, Lisa, Yum Scrub! Organics’ cofounder was married November 5, 2011.  The wedding was very beautiful, fun, and sweet.  For wedding favors, Lisa (with a little help from mom) made fantastic French Macarons and boxed them for some “Sweet Dreams.”   Since we had many requests for the recipe, we decided to just post it on the blog for everyone.

About French Macarons
French Macarons are a delicate french pastry traditionally made with egg whites, almond flour, and confectionery sugar.  While they look like a sandwich cookie, they have particular characteristics.  A perfect macaron has pied (feet) aka ruffle on the edge of the cookie, a shiny dome shape, and the right texture of crunchy on the outside with chewiness on the inside.  And the filling, should not come out past the edges.  In fact, a macaron should be able to stand on its sides without the filling coming out of it.  Oh, and they are not pronounced macaroonsMacaroons with two “o’s” are made with coconut and rhyme with moon.  French macaron has only one “o” and is pronounced mac-a-roan; it rhymes with tone and phone.

Our Chocolate and Blueberry macarons

About Our Recipe
We adapted our French Macaron recipe from the Regis Hotel’s Adour restaurant in Washington, D. C.  The recipe was posted on a wonderful blog, We Love DC.  For those of you in the D.C. area, the Regis offers classes in making macarons.  After scouring the web and bookstores for the best recipe and testing several of them, we decided this one was the most foolproof.  French macarons have a reputation of being very finicky.  Something like humidity can affect them.  All the more reason we love this recipe, we made them on a humid and hot D.C. August day.

The difference between this recipe and most other macaron recipes is that the flour/sugar mixture is dried out for a day, and an Italian meringue is used in the batter.  Italian meringue is meringue made with the addition of a sugar syrup to the whipped egg whites. Also, in our recipe we give two types of measurements for some of the ingredients– typical home cooking measurements and measurements in ounces.  We do this because some of the ounce measurements require a food scale and many home kitchens do not have food scales.

We discovered in our testing of other macaron recipes that one pan would bake beautifully and the next be a flat disaster.  But, with this recipe they were all beautiful.  This recipe does have more steps than some others, but the consistency of the cookies makes the extra steps worth it.

French Macarons are a delicate treat that require a little patience and practice to learn how to make them.  But, do not be intimidated by them and everything will turn out fine.  One of the important keys to getting a perfect macaron: a stiff, dry meringue.

Chocolate, Vanilla, & Blueberry macaron in box with crinkle paper

The Wedding Macarons
For the wedding, we made three different macarons.  There was a vanilla macaron with a white chocolate ganache filling; a chocolate macaron with a chocolate ganache filling, and a purple macaron with a blueberry buttercream filling.  The recipes are for all three.

Links for Pics and Video
Pictured in this post are our macarons.  For even more pictures of the process head over to, We Love DC.  Pastry chef, Fabrice Bendano, from Adour, demonstrates on the video below how to make them.  I really suggest watching it to get a feel for how they’re made.  Hope you all enjoy making French Macarons as much as we did.  If you have any questions about the recipe, leave a comment below and we’ll get back to you.  Bon Appétit!!

RECIPE: Yum French Macarons with Three Fillings
(makes about 50 petite sandwich cookies) 
Adapted from Adour’s Chocolate Macarons.

Piping the cookies requires a medium to large pastry bag with a ½ inch or larger tip (depending on the size cookie desired).  The ½ inch tip will pipe about a walnut size cookie.

Almond Flour Batter Ingredients
2 ¼ cups almond flour plus 2 Tablespoons (18 oz plus 2 Tablespoons)
2 ¼ cup confectionary sugar  (18 0z)
Whites from 5 large eggs (6 oz)

Meringue Ingredients
Whites from 6 large eggs  (7 oz.)
2 1/4 cup sugar (18 oz)
2/3 cup water (5 oz)

e – Reduce almond flour by 2 Tablespoons and replace with 2 Tablespoons of cocoa.
Colored Variations – Add gel food coloring of choice to the Italian meringue batter–there’s a reminder when to add it.  The amount will depend on the color desired. See the section below about using gel or paste food coloring.
Vanilla Flavor – Add the seeds from 1 – 2 vanilla beans or 2 teaspoons of pure vanilla extract into the Italian meringue–there’s a reminder when to add it.

Almond Flour – Blend almond flour, confectionery sugar, (and cocoa if making chocolate) together in a food processor or pulse in a blender for about 20 seconds–until well blended.  After blending, spread the mixture on a baking sheet (can place parchment paper on the baking sheet for easier pouring later in the recipe).  Let the mixture dry overnight.

Eggs – Separate the eggs for both sets of egg whites in two different bowls and place covered in the refrigerator.

Remove the egg whites from the refrigerator and allow them to come to room temperature in a towel covered bowl.  IMPORTANT: Make sure they are at room temperature before using.  Measure the remaining ingredients and set aside.  (Time saver hint: While waiting for the egg whites to come to room temperature, the filling can be prepared.)

Step 1 -Italian Meringue Mixtures
Into a saucepan, add the granulated sugar and water.  Cook over medium heat until the sugar dissolves (stir occasionally) and the sugar syrup reaches 250 degrees Fahrenheit. 

In the meantime while the sugar mixture is heating, place the egg whites (7 oz)  from the 6  large eggs into a mixing bowl and beat until they reach stiff peaks. Remember the egg whites need to have stiff peaks that form when beaters are lifted.  Keep the meringue in the mixing bowl with the mixer.

Step 2 – Italian Meringue (Incorporating Meringue and Sugar Syrup)
When the sugar syrup reaches 250 degrees, turn the mixer with the meringue back on high and pour the syrup in a stream into the meringue.  Continue to whip on high until the mixture begins to cool–about 4 to 5 minutes.  This  prevents the heat from the sugar water cooking the egg whites.  Add food coloring or vanilla beans/extract–if using–to the batter at this point.  A toothpick works well for adding gel food coloring.  The finished meringue should be smooth, thick, and glossy.  Set aside.

Step 3 – Mixing Almond Flour Mixture and Remaining Egg Whites
In a large mixing bowl, add the remaining egg whites (5 eggs/6 0z) and the almond flour/confectionery sugar mixture.  Mix by hand with a spatula until well incorporated.

Step 4 – Mixing the Final Macaron Batter
Mix by hand with a spatula a small portion of the meringue into the almond flour/egg white batter.  Add the remaining meringue into the batter.  Now you will need to use your muscles (or borrow someone else’s…).  Beat very vigorously with a spatula the mixture until the batter is fully incorporated–about 1 to 2 minutes.   The batter should be thick enough that slight mounds form when piped. Unlike many meringue recipes that require the meringue to be folded into the recipe, this recipes requires thorough mixing/beating of the meringue into the batter.  Don’t use a mixer it will add too much air; mix by hand.

Step 5 – Piping Cookie Batter and Baking
Fill a pastry bag half full with the batter.  For petite cookies, pipe about a walnut size of the batter onto ungreased baking sheets.  (This is where watching the video from Adour helps).  Tap the cookie sheet a few times against a hard surface to remove air bubbles and flatten the cookies.  Allow the piped macarons to rest for 20 to 25  minutes.  This allows the batter to flatten and dry out a bit so that the pied (feet) are created when baked. 

Bake at 300° F for 12 minutes.  Since all ovens are different, it may take some experimenting with temperature and the time.  So, before piping an entire cookie sheet, test the time and temperature with just a few piped cookies.  The perfect macaron will have a glossy dome shape; a ruffle on the edges; be crispy on the outside, and chewy on the inside. 

What Went Wrong?
Flat Deflated Cookie – Egg whites were not at room temperature before using, or not separated a day ahead.  Meringue was not stiff or dry enough.  Ingredients were not properly measured or oven temperature was too low.  – Fix: Bake at slightly higher temperature.  If that doesn’t work add a small amount of almond flour to the batter.
Hollow Undersides – The cookies were baked too long or in too hot of an oven (Don’t throw them away; they can still be filled.)
Separated Cookies – If the cookies separate while removing them, they were not baked long enough.
Very important to follow directions precisely.  Macarons do not like shortcuts.

Step 6 – Filling the Macarons
Match cookies in pairs to similar size and shape.  Pipe the filling on the flat side and top with its match.  Don’t worry if some of the cookies have holes on the filling side.  Match them with solid cookies and pipe a little extra filling into the hole. 

Storing French Macarons
Store macarons in a airtight container.  Macarons get better with age.  Preferably, finished macarons should be refrigerated for at least 24 hours before eating.  It gives the cookies time to rest and the result is the perfect crispiness on the outside with the right tenderness on the inside. But, if you can’t wait…dig in.    French macarons are best eaten within 4 or 5 days.  They can be frozen unfilled or filled for up to 3 months. 

The purple boxes with custom label (designed by the bride) that the macarons were handed out in

French Macaron Fillings
The filling should be of a consistency that is soft and yet firm. It should not spread on its own to the sides of the cookies.  The filling should come to just inside the edge of the cookie when the top is placed on it.

Chocolate Ganache (makes about 1 ½ cups)
1 ¼ cup. heavy cream (10 oz)
1 ¼ cup high quality dark chocolate or bittersweet chocolate, chopped (10 oz.)
1 Tablespoon unsalted butter
Pour heavy cream in a saucepan and bring to a boil over medium heat.  Remove from heat; stir in chocolate.  Mix slowly so as not to incorporate air.  When the chocolate is incorporated into the cream, stir in the butter.  Allow to cool to room temperature before piping onto macarons.  The ganache will harden if placed in a refrigerator.  Allow to come to room temperature for piping.  If the ganache becomes too soft while piping, set it in the refrigerator for a few minutes. 

White Chocolate Ganache (makes 1 ½ cups)
1 1/4 cups high quality white chocolate, chopped (10 oz)
1 2/3 cup heavy cream (13 0z)
1 Tablespoon unsalted butter
Pour heavy cream in a saucepan and bring to a boil over medium low heat.  Remove from heat, add the white chocolate, and stir until ganache is smooth.  Stir in butter.  Cool to room temperature before using.  Ganache can be made ahead of time and refrigerated.  However, it will harden, and therefore need to come to room temperature before using.

Blueberry Butter Cream Frosting
1 cup softened unsalted butter
3 ½ cup confectionery sugar
1 teaspoon vanilla extract
1/8 – ¼ cup milk
1 cup fruit sweetened blueberry jam
purple gel paste food coloring
Beat softened butter until smooth and fluffy.  Add sugar and beat until combined with butter about 3 minutes.  Add vanilla and milk; beat frosting for about 7 – 8 minutes.  Beat in the blueberry jam until well combined.  Using a toothpick, mix in just a small amount of the purple food coloring. (Continue to add purple food coloring in small amounts until the right color is achieved.)

About Gel Food Coloring
Color can be controlled better with gel or paste food coloring.  Also, deeper colors can be obtained with gel or paste food coloring.  Too much  liquid food coloring could alter a recipe.  With something as temperamental as macaroons, this is very important.  A toothpick works well for adding gel food coloring.
Gel food coloring can be bought at stores that sale cake decorating supplies, such as Michael’s or William and Sonoma.

About Almond Flour
Almond flour is flour made from ground almonds.  It’s often a staple in homes of people who are gluten intolerant.  Bob’s Red Mill is one of the larger suppliers of almond flour.  It can be bought at many natural grocery stores or bought online.
You can also make your own almond flour by grinding blanched almonds in a blender, coffee grinder, food processor, or vita mix.  While unblanched almonds can also be ground into flour, for macarons blanched almonds should be used.  Grinding almonds into flour is a lot less expensive then buying almond flour, but it’s also a lot more time consuming to make your own.
A half a pound of almonds yields about 2 1/4 cup of flour.
Grind about 1/2 cup of almonds at a time until you have a fine meal; be careful not to over grind or too much oil will be released, and then it will be more of a paste.  After grinding, remove all the ground almonds from the blender and sift the ground almonds through a sieve colander to remove any large pieces.  Don’t use a flour sifter because the oil in the almonds will gunk up the sifter.  Place large leftover pieces back in the blender and regrind.  Continue grinding and sifting until all the almonds are ground. The almond flour should have a very fine consistency.  Store in the refrigerator.

Remember:  You are the master of the macarons; don’t let them master you!


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7 Responses to “YUM Recipe – French Macarons with Three Fillings”

  1. irene March 16, 2013 at 11:58 pm #


    • yumscrub March 17, 2013 at 12:48 pm #

      Many factors can affect why there were no ruffles on your macarons. Here’s a few suggestions of what could have gone wrong.
      1. There was too much air in the shells after being piped onto the cookie sheet. Need to make sure you bounce/hit bottom of the cookie sheets several times to remove the air from the cookies; the uncooked shells will flatten after doing this. Watch the video to see how it’s done.
      2. One of the main factors that creates problems with making macarons is the meringue no being stiff. The meringue needs to be really stiff before adding the Italian meringue.
      3. The batter could have been too runny because egg whites were not “aged” in refrigerator or not brought to room temperature before using.
      4. The type of food coloring can affect the batter, use gel and not liquid.
      5. Oven temperature was too low. Before baking an entire sheet of macarons, bake a few test ones so you can make adjustments before all the cookies. Oven temperatures vary. Also, experiment where in the oven you bake them.
      6. They may not have rested long enough (15- 20 min.) But, if the weather was very humid – the resting period will need to be a little longer. Don’t let them rest longer than about 30 – 35 minutes.
      If I had to guess and it’s a hard one to do since I was present while you made them, I’d stay the meringue wasn’t stiff enough or the air wasn’t removed from the cookies before baking. Hope this helps. Good luck

  2. Savorique November 15, 2011 at 11:49 am #

    I would personally add one more step to your interesting section “A Day Before Baking the Cookies”: place the egg whites into a towel-covered bowl on the kitchen counter to get rid of excess humidity.
    Otherwise, I’m loving this recipe! Thanks for sharing.

    • yumscrub November 15, 2011 at 7:06 pm #

      Thank you for the suggestion and comments. Humidity is certainly a major factor in how well macarons turn out. One of the reasons we chose this recipe with the technique of adding sugar syrup to the meringue ((Italian meringue) and drying out the flour mixture was that it made the batter stable without having to “dry out” the egg whites. We made a few hundred macarons in August in D.C, so the technique worked for us. I did revise the recipe so that the egg whites are at room temperature. Many people have trouble with the idea of setting egg whites on the counter overnight, but this does give readers another alternative.
      BTW – love your website.

      • jaclyn campbell photography November 16, 2011 at 2:34 pm #

        Where did you get your icing piper? I have one from Micheal’s but I don’t like it. I am so excited to make this! Lisa’s were so good! I haven’t stopped thinking about them. Thanks for sharing!

      • yumscrub November 16, 2011 at 5:05 pm #

        Hi Jackie,

        You can buy the pastry bags (icing piping bags) from Michaels. Buy the Wilton brand; they’re the best. If you buy the cloth ones you can reuse them, or you can buy disposable ones. Here’s some tips on piping: Make sure not to fill the bag more than half full with the filling and twist the top, down to the filling to close it. If you use one hand to pipe, squeeze the pastry bag from the top down and not from the middle of the bag. If you squeeze the bag from the middle, the contents will squeeze out of the top and make a mess. Another piping technique uses two hands. One hand holds the bag, and the other hand twists and squeezes the bag from the top down to pipe. One more thing; you can buy closures for the bags that will help to learn how to pipe without worrying about the contents spilling out. Hope this helps. Let me know how they turn out and if you have any other questions.


  1. French Macarons, where have you been all my life? | A Ponytail Kind of Day - July 30, 2012

    [...] started with the recipe http://yumscrubblog.com/2011/11/15/yum-recipe-french-macarons-with-three-fillings/.  It was well written and easy to follow, and the site has a video !!  I am very happy with how [...]

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