French Macarons are a fun, colorful and sweet treat — especially when they’re made in adorable egg shapes (download our free egg-shape template here).
“Ooh La, La”, “Très Magnifique”, and “Très bien” are just a few French phrases that perfectly describe how wonderful these French Macarons are.
Delicate in nature, the cookies themselves are made from egg whites, almond flour and sugar. Macarons bake up sweet and are crispy on the outside and chewy on the inside — delicious perfection.
But it’s the details of a French macaron that really count, and macaron lovers are tough cookies when it comes to even the smallest things!.
For example, see that little uneven, bumpy ridge around the perimeter? The French call that the “foot”. The foot is what makes all the difference in a macaron. Without the foot, a French macaron is considered a complete failure (see what we mean?).
Is the flavor of a French macaron what matters most to you? It matters to us too and the flavor variations are all about the filling. Do you crave chocolate you like? What kind — milk, dark, white? How about raspberry?
All these flavors and more work perfectly, so use your imagination.
History of The French Macaron
Similar to quiche, the French macaron may not have gotten its start in France at all. In fact, there are multiple rumors regarding its history and it seems to come down to a France vs. Italy situation. In the spirit of full transparency, we are egg experts and not historians, so we took to Wikipedia.
According to the online encyclopedia, macarons were being made in Venetian monasteries way back in 8th century A.D. Then around during the Renaissance period (around 1533), France’s Queen Catherine de Medici’s Italian chef introduced them to her. At that time they were a single cookie — not a sandwich cookie — and so there were no fillings.
Fast forward to 1792. Two Carmelite nuns made macarons popular while seeking asylum in Nancy, France. During the French Revolution the nuns needed a place to stay on their journey, so they baked up batches of macarons and sold them to raise funds to pay for their housing. The Carmelite nuns even became known as the Macaron Sisters.
Then fast forward one more time to 1930 when macarons finally became a sandwich-style cookie with filling. A critical moment given how important the filing is today.
If you’ve ever searched the term “French macarons” on the internet then you likely learned about the famous Ladurée. Ladurée’s Pierre Desfontaines was credited with making the first filled version, but not without rebuttal from Claude Gerbet who also claims this genius addition.
It’s All About the Eggs
Since eggs are the star ingredient of these French macarons it’s very important that you start with high quality eggs like the pasture raised eggs from Utopihen Farms.
This may sound silly, but we truly think of our hens as our partners. It’s why we say our journey to a better world is led by our Hens on a Mission. So just like nourishing your family is important to you, nourishing our hens is just as important to us — and we put much effort into ensuring we do.
Because our hens are pasture raised, they have lots of space to spread their wings. They spend their days outside roaming about and nibbling on all the plants and insects they find in their pastures and love to eat. In addition, we give them well-balanced feed and never antibiotics or hormones.
It’s the combination of our hens’ outdoor, low-stress lifestyle and their high-quality diets (both what they eat outside and the feed we give them), that results not only in happier, healthier hens, but in eggs that have a higher nutrient density than conventional eggs.
Of course, we also care deeply about the health of the planet and the humane treatment of animals. That’s why we’re so committed to sustainable farming and business practices, supporting family farms, regenerative agriculture and also to bringing you Certified Humane pasture raised eggs. We care about this journey to a brighter future, and we’re so happy you’re joining us on it!
Tips for Making Perfect Macarons
As you follow the recipe you’ll find below, here are few tips for making impeccable macarons that even those French perfectionists will be too busy enjoying to make even a single critique!
• Make sure your egg whites are room temperature. Cold egg whites will cause uneven baking.
• Tap the cookie sheet on the counter after piping, this will release any air trapped in the batter.
• Don’t omit letting the piped macarons sit for 30 minutes, or until they are no longer tacky on the surface. This is crucial for getting that perfect “foot” around each cookie.
• The sky’s the limit when it comes to filling flavors. Our favorites are chocolate ganache, white chocolate ganache and raspberry puree. We provided recipes, and they are all two-ingredient options.
About the Raspberry Puree:
We chose to go with a homemade version that’s a little tart to balance the sweet of the macaron shells. But if you are short on time, you can use raspberry jam from the jar. Just put a little in a jar and give it a good stir to make it more spreadable.
Now it’s your turn to bring a little bit of the Italian and French history of the macaron into your own home. We know you and your family will enjoy each and every bite.
Adorable Egg-Shaped French Macarons with Raspberry or Chocolate Filling
- 1 cup Confectioners Sugar
- 3/4 cup + 1 extra tbsp Almond Flour
- 2 Large Utopihen Egg Whites (at room temperature)
- 1/8 tsp Cream of Tartar
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
Chocolate Ganache Filling
- 1/2 cup Semisweet Chocolate, finely chopped
- 2 tbsp Heavy Whipping Cream
White Chocolate Ganache Filling
- 1/2 cup White Chocolate, finely chopped
- 1 tbsp Heavy Whipping Cream
Raspberry Puree Filling
- 1 cup Frozen Raspberries
- 1/3 cup Granulated Sugar
- Preheat oven to 375° F.
- Line cookie sheet with parchment paper.
- Mix the confectioners sugar and almond flour, the sift mixture over a bowl twice to remove any large clumps. Toss the large clumps after each sifting.
- In a bowl fitted for a mixer, add the eggs and cream of tartar. Whisk until soft peaks form.
- Put mixer on low and slowly pour in the granulated sugar. Then, turn mixer up to high speed and whisk until you see stiff peaks. When trying to achieve the stiff-peak stage, make sure you scrape the sides and bottom of the mixing bowl with a spatula often. Without taking this step, the surface of your meringue may be at the stiff-peak stage, but not the part underneath (this will ruin your macarons, so be vigilant!). After scraping, mix again until all of the macaron batter has reached the stiff-peak stage.
- Add in the vanilla extract and whisk until well combined.
- Once stiff peaks are reached, sift almond flour mixture over the meringue mixture. Fold the almond mixture into the meringue mixture. You will fold quite a bit (about 30 to 40 times). The end result should be smooth and shiny and drip like ribbons from your spatula.
- Color as desired (use only gel or powdered coloring, do not use liquid).
- Pour your macaron batter into a piping bag fitted with a smooth round tip. If using our egg-shape template, print out two copies and place them under your parchment paper to use as a guide. Remove the templates before baking!
- While piping, keep in mind that the batter will spread slightly so stay on the inside of the template lines, about 1/8 of an inch from the edge.
- Bang cookie sheet on the counter to release any trapped air bubbles.
- Let your macaron batter stand for 30 minutes or until the surface is no longer tacky. This is the step that will create the “foot” of the macaron.
- Place in the oven to bake and reduce temperature to 325 °F. Bake 10-11 minutes or until the macarons are crisp and have a smooth and firm surface.
- Let cool completely in a low-humidity environment.
- If making more than one batch, repeat the process of bringing the oven temperature up to 375 °F each time, and then reducing it to 325 °F when you put a new cookie sheet into your oven
Semi-Sweet and White Chocolate Ganache Fillings (follow same instructions for both the semisweet chocolate and white chocolate ganaches)
- Heat the heavy cream and pour over chocolate, let sit for a few minutes.
- Stir until completely combined and smooth using small circular motions.
- Cool until ganache is soft and spreadable but not stiff.
- Place your fillings into piping bags. There's no need to use a tip, just keep the openings in each bag small.
Raspberry Puree Filling
- Place raspberries and sugar into saucepan and cook at medium heat, stirring to break down the raspberries. Turn heat down to low and simmer for 20-25 minutes.
- Let cool completely.
- Place your filling into a piping bag. There's no need to use a tip, just keep the opening small.
- Pair up your macaron cookies, flipping one of each pair over.
- Pipe filling onto the cookie you flipped over, keeping the filling 1/8 of an inch from the edge.
- Place the other macaron cookie from the pair on top to make a "sandwich" and press very gently. This will spread the filling out just slightly.
- Store in an airtight container.