Printemps Macarons
Recipe Type: Dessert
Cuisine: French
Serves: 24 macarons
This recipe was adapted from the one I learned in a baking class at La Cuisine Paris.
  • 1 cup confectioners’ sugar
  • ¾ cup almond flour
  • 2 large egg whites (at room temperature)
  • ¼ cup granulated sugar
  • green food coloring
  • ½ cup apricot jam
  1. Sift the confectioners’ sugar and almond flour into a large bowl and set aside.
  2. In another bowl, whisk the egg whites with a mixer on medium speed until they’re foamy, about 2 minutes.
  3. Add half the granulated sugar and continue mixing for another minute, then add the rest of the sugar.
  4. Increase the speed to high and whisk until the egg whites are glossy and form stiff peaks, about 6 minutes.
  5. Add the food coloring and whisk until the color is well blended, about 2 minutes.
  6. Using a rubber spatula, fold the confectioners’ sugar mixture into the egg whites a little at a time until the batter is just smooth and has the consistency of lava.
  7. Be careful not to over mix the batter (this seems to be the make or break step and is where you might need to practice your technique a few times).
  8. Line 3 flat baking sheets with parchment paper.
  9. Transfer the batter into a piping bag.
  10. If you have a ½ to ¾ inch tip for your piping bag, using that will give you more control. (If you don’t have a piping bag, you can improvise by snipping off the corner of a large freezer baggie.) Pipe the batter onto the sheets in one-inch rounds of ¼ inch thickness, spaced 1½ inches apart.
  11. Tap the bottom of the sheets to release air bubbles and then let the batter rest 20 to 30 minutes to croûter, or form a crust.
  12. In an oven preheated to 325F, but then turned down to 300F just before baking, bake the cookies in the lower third of the oven.
  13. Bake one sheet at a time, about 12 minutes, or until the tops are just turning golden but not browning. (Watch them carefully because they brown quickly.)
  14. After each batch, increase the temperature to 325F for 3 minutes and then turn down to 300F to bake.
  15. Cool the cookies on the sheet for 3 minutes and then remove them from the parchment paper and transfer to a rack to finish cooling.
  16. Match the cookies up in pairs by size.
  17. Spoon 1 teaspoon of jam onto the bottom half of one cookie.
  18. Top it with the other half and gently press the two together so the filling reaches just to the edge.
  19. Let the macarons stand a few hours before serving, to blend the flavors.
  20. You can store them in an airtight container in the refrigerator for up to 5 days.
  21. They can also be frozen for up to one month.
  22. Open the container when you bring them to room temperature so they don’t become soggy.
Recipe by Honest Cooking at