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French Meringue Macarons

  • Author: Macarons by Cecile Cannone


  • 2 3/4 cups Almond Flour
  • 2 3/4 cups powdered sugar
  • 1 cup egg whites (7 – 8) at room temperature
  • pinch of salt
  • 3/4 cup superfine granulated sugar
  • 57 drops gel paste food coloring
  • For the Fillings:
  • Ganache
  • 7 oz dark chocolate, chopped
  • 1 1/3 cups heavy cream
  • 1 TBS honey
  • 2 TBS unsalted butter
  • French Vanilla Buttercream
  • 3 eggs
  • 1 cup superfine granulated sugar
  • seeds from two vanilla beans or 1 TBS vanilla extract
  • 1 cup plus 2 TBS chilled, unsalted butter


  1. Create a template for your cookies. Line baking sheets with parchment paper and put the template underneath.
  2. Preheat the oven to 300° with convection or 325° without.
  3. Sift together almond flour and powdered sugar to remove all lumps making the mix as fine as possible.
  4. With the wire whisk attachment on a stand mixer whip the egg whites and salt until frothy. Slowly add the superfine sugar then the food coloring if using as they whip to stiff peaks.
  5. I made two batches, one peach using copper colored gel and one green using mint gel.
  6. Add the egg whites to the flour mixture.
  7. Fold in gently using a rubber spatula. There is a trick to getting the batter right and I suspect that it takes some practice. I think I did alright for my first try!
  8. Now the book says to fill a pastry bag and insert a #8 tip. I had a #7 and a #12. I started with the 7 but found the 12 worked much, much better.
  9. Pipe the batter onto the rounds. It’s a matter of just letting the batter flow out of the bag and onto the circle. My first run didn’t go so well but by the second try I had it down pat!
  10. Let them rest for 15 minutes before they go in the oven. Bake for 14 minutes; after the first 5 open the door to let the steam escape.
  11. Let the baked cookies cool completely before removing them from the sheet.
  12. Make the Fillings:
  13. Ganache:
  14. In a saucepan over medium heat gently stir together the chocolate, cream and honey until the chocolate melts and the mixture comes together.
  15. Pour into a bowl and add the butter.
  16. The recipe says to let this sit a room temperature for 30 minutes and it will be stiff enough to use. I did not find this to be the case. I had to refrigerate it.
  17. French Vanilla Buttercream:
  18. Beat together the eggs and sugar at high speed until they double in volume and become fluffy.
  19. Pour into a saucepan, add the vailla and heat over medium heat, stirring, until if forms a compact batter (?). This is basically making a very thick pudding base.
  20. Anytime I work with eggs I strain. So I strained this into a shallow dish and put it into the refrigerator to chill. It was very compact – gloopy even.
  21. When it has chilled take the butter, cut it into small pieces and add it to your mixer. Beat it until it gets fluffy.
  22. Add the cool egg mixture and whip it, whip it good.
  23. Fill the Macarons:
  24. Now you are ready to fill your macarons. I will say that I made the cookies one day and the fillings on the second day.
  25. Line the cookies up for filling.
  26. I did half of them with the buttercream and half of them with the ganache
  27. Very, VERY lightly press the top cookie on the filling until it spreads to the edges.