What better time of the year to celebrate spring than with these delightful sweet treats! French macarons have been on my culinary bucket list for as long as I can remember and I couldn’t think of a better way to usher in spring! With these bright pastel-like colors, these macarons are perfect for any upcoming spring party, special occasion, get together or simply entertaining a few friends.
With my first bite into a soft, chewy but slightly crispy and delicate macaron, I was hooked. They are oh so good. And because they are tiny, you can eat more of them. Recently, I received a boatload of glorious sugar from Dixie Crystals and, because of all the baking I do, remember, it’s like therapy for me. . I was overjoyed.
Because, for me, sweet treats are the best!
Now that I have the basics down, I can’t wait to experiment with different flavors like lemon, chocolate, almond, pistachio, raspberry and the list goes on! If you’re feeling intimidated by trying this recipe, please don’t be. It took me a while to gather up the courage to try these as well but now I’m kicking myself for not trying sooner. It just takes time, attention and detail.
And TIPS! I learned so many tips on what to do before trying these, I feel like this helped me tremendously. Follow the recipe card down below (and there’s a video link under the recipe card) and the tips I have outlined and please let me know how successful you are because if I can bake these macarons, you can too! I hope you enjoy and let’s all do some springtime baking together!
Springtime French Macarons
Ingredients
For the macarons:
- 3 egg whites at room temp
- ¼ cup white sugar
- 2 cups confectioners sugar
- 1 cup almond flour
- pinch of salt
- ¼ tsp cream of tartar
- an assortment of food coloring or food dye if desired
For the buttercream filling:
- 1/4 cup unsalted butter at room temp
- 3/4 cup powdered sugar
- 2-3 teaspoons of your favorite jam I used apple cranberry. This will give your buttercream a little flavor. Feel free to add more if desired.
Other suggested fillings:
- Nutella
- Your favorite strawberry or raspberry jam or preserves
- Marshmallow fluff
For the topping:
- finely shredded sweetened coconut
Instructions
For the macarons:
- Preheat oven to 300F degrees.
- Sift your almond flour and confectioners sugar mixture. This will help to ensure you get really smooth tops to your macarons.
- Using your stand mixer fitted with the whisk attachment, beat the egg whites until foamy and stiff peaks form, for about 8 minutes. Add the salt, cream of tartar and slowly pour in the white sugar as the mixer is running on low speed.
- Next, if using, add your food coloring. Food coloring fades a bit as it cooks, so make it a shade or two darker than you want them to be. I used about 2-3 drops.
- By hand, using a rubber spatula, gently fold the flour/sugar mixture into the colored egg white mixture. There is a very fine line with this step. You have to be careful not to under mix or over mix. Under mixing makes your macarons lumpy and cracked and over mixing can cause your macarons to be flat, without the feet; the mark of a well-made macaron. I just mixed about 10-12 times until the flour/sugar mixture was completely incorporated into the egg white mixture. You can also pull your spatula up and you kind of want your batter to look like lava.
- Transfer batter to a pastry bag or large, gallon-sized ziploc bag fitted with a circle tip. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. If adding any toppings, such as the coconut flakes, lightly sprinkle them on now. You don't want to use a topping that is too heavy. You only need to top half of the macarons since the other half will be the "bottoms."
- When finished, pick up and drop the baking pan so that it makes a loud bang, at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking and also helps to develop the feet.
- VERY IMPORTANT: Let the macarons sit out for at least 20-30 minutes, or up to an hour. This will allow them to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to ensure your macarons develop feet.
- Bake for 20 minutes at 300 F. DO NOT UNDER BAKE, even if they look done. Leave them in there for 20 minutes. When finished, allow to cool for at least 5-10 minutes before trying to remove the macarons.
For the buttercream:
- Using your stand mixer fitted with the paddle attachment, beat the butter until pale and fluffy. Slowly add in the sugar and then add in the jam. Mix until fully incorporated, scraping down the sides of the bowl as needed.
To assemble macarons:
- Reverse cookie shells on their backs, and pipe a small mound of the buttercream (or you can use a pastry or butter knife), top with another macaron and very gently press together. Handle the macarons very carefully. I cracked a few really easily. They are fairly delicate and should be handled very carefully when applying the filling.
- If not eating right away, keep refrigerated.
I followed the VIDEO here.
THE TIPS: Sift your almond flour and confectioners’ sugar. Remember, this will help ensure you get the really smooth tops to your macarons. You can use a sifter or a fine mesh sieve.
Make sure your egg whites are at room temperature! The last shot is what my batter looked like.
I highly suggest you watch the video for this tip: under mixing versus over mixing and what happens when you don’t do it just right. After you’ve mixed successfully, pick up and drop (literally making a loud bang on your counter) your baking sheet a couple of times and let rest for at least 20 minutes BEFORE baking. Your goal: to get nice, smooth tops and the macaron “feet”! I used parchment paper but many people swear by the macaron silicone baking mats, which either have the circles on there as a template or actual grooves for each macaron. I would start by simply trying the parchment paper or a non-stick baking mat.
Right out of the oven! Look at those tops and feet!
Pipe in your filling and top with the other half. Work carefully with the macarons.
Today’s Sunday Supper is a very special one. We are celebrating springtime sweets and baking with Dixie Crystals Sugar. And Dixie Crystals has some pretty exciting news to share! They are hosting a brownie recipe contest!
The 1st Place winner will receive the following:
- $500 gift card
- Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
- The dessert will be a featured dessert of the conference.
- The recipe also may be featured on both the Dixie Crystals and Imperial Sugar websites.
To learn more, to see what the 2nd and 3rd place prizes are and to find out how you can enter the contest, click here. Don’t miss your chance to enter this fabulous contest!
Dixie Crystals posts delicious recipes daily. Follow along and get inspired by connecting with them on their Website, Facebook, Pinterest, Instagram, Twitter!
I can’t wait to share this fabulous line-up of Springtime sweet treats with you today from our Sunday Supper contributors featuring Dixie Crystals sugar! Take a look at each one below, pin for later and enjoy!
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Disclosure: This post is sponsored by Dixie Crystals. All opinions are my own.
Love these delicate morsels Alice. Your macarons are a treat and I’m certain they’d get a lot of love!
Wow Alice! What absolutely gorgeous macarons. Such pretty spring colors too.
These are absolutely gorgeous and scream spring in those pretty pastel colors! Beautiful photos and love the step-by-step…I can see me making this very soon!
I made macarons once and definitely want to give them another try. I really appreciate your tips!
Thank you so much, Laura! I really do hope you try them!
These are so pretty…you make them look almost easy!, even for the baking challenged! These just scream Springtime..and cookie time!
Thank you so much Wendy!!! You are too kind! These took a lot of studying and took me all afternoon and then some to bake and do everything. . but well worth it!
These are beautiful, Alice! Too pretty (almost) to eat! lol
Thank you so much, Cindy!! I thought that for a second too but then devoured 3. 😛
Your macarons are PERFECT! And I love all the spring colors! Perfect for Easter, showers, teas…so many occasions!!!
Thank you so much, Liz!! yes, I already have plans on other flavors I will be attempting soon for some parties!
Absolutely stunning Alice!
Thank you so much, Isabel! I needed this Dixie Crystals theme to get me to make these! 🙂 I wanted to make something special for them and springtime baking!
Still so so so impressed. Wow
You are too sweet, Alana! Thank you!!! When are you trying these?! 🙂
Stunning! I have only made macarons once and it was such a task for me. Yours look beautiful and effortless. Amazing job!
Thank you so much, Heather! These took me all afternoon and then some because I made so many but I am so glad that I finally attempted these!!
Wow you did a fabulous job with these! I’ve always wanted to try making macarons! Love all the Springy colors!!
Thank you so much Tammi!! I really hope you give these a try. . watch the video and that might make the recipe seem more doable!
Your macarons look absolutely perfect! The beautiful colors definitely have me thinking SPRING!
Awh, thank you so much Alida! Like I said to Courtney, I was going for Easter-ish spring colors. . I would have stopped after pink and yellow but my kids insisted on more. 🙂
I’m in love with the pretty colors of your macarons. I have never made my own, but one of these days I will work up the courage.
Hi Lane,
like I said to Carla: I was SO scared to make these. . putting it off and putting it off. . I finally said, I have to try .. and watched like 4-5 you tube videos and read a ton of different blogger posts. . the video I have under my recipe card was the best video in my opinion. I followed her video and it worked like a charm. hope you give them a try! If I can make these, you can!
How perfect are THOSE!
Thank you, Dorothy!! 🙂 I was really doing a happy dance!
I am so impressed, these Macarons are GORGEOUS!
ah thank you so much Conni!!! I definitely had fun with these! Even if they did take me all afternoon!
I am so impressed with your macaron mastery! I’m seriously freaking out over all the pretty colors. Such a great recipe!
hi Courtney, thanks so much!!! I was going for Easter-ish spring colors. . I would have stopped after pink and yellow but my kids insisted on more. 🙂
Yum ~ Would love to see this submitted at FoodFotoGallery.com so I can share with all my foodie friends 🙂
These are so pretty! I’ve been meaning to make macs for awhile, it’s been years since I’ve tried them. Thank you for sharing your recipe and tips. I’m definitely rusty and in need of all the help I can get. Pinning!
Thank you so much!!! The tips totally helped me!!! I watched like 4-5 you tube videos and tried to read up on as much as I could before attempting these!
I love colors! In my amateur eyes, these turned out perfectly!
Haha, thank you Amy!! Dude, I was sooo pleased with how these turned out. . this was my first try!
These are just so perfect and beautiful, Alice! I haven’t made macarons since culinary school, but they are definitely one of those things that seem way more intimidating than they are. They’re so impressive!
Lori, I know what you mean. . now that I have made them, I was asking myself what took me so long?! I do think they do take a lot of patience but now I feel like I can do anything! well, you know what I mean! 😛
These macarons are so adorable, just love all the soft pale colors. Perfect for this time of year.
Thank you so much, Cheri! I really enjoyed making these!
Macarons are on my bucket list to make, and to be honest they scare me a little. Yours look so great with all of the colors!
Carla,
I was SO scared to make these. . putting it off and putting it off. . I finally said, I have to try .. and watched like 4-5 you tube videos and read a ton of different blogger posts. . the video I have under my recipe card was the best video in my opinion. I followed her video and worked like a charm. hope you give them a try!
This is so amazing…Lovely Spring colors and I am so tempted to try making them myself. I wish I have just weee bit more talent to actually succeed!:))
Great recipe and pictures!!!!
Sandra, you could totally make these!!! Just takes time and patience. . and seriously, I am telling you. just follow the tips!
Love love the spring colors. That is really awesome that your first try was a success. You got some skills! You should make ice cream ones too!
ice cream ones? oh with ice cream as the filling?
Yeah. They are usually bigger though. I don’t like to eat macarons that much (since I’ve become so sick of them… going to be for a while anyway), but when I do, I like the tea flavored ones. Earl Grey, Jasmine Tea ice cream…yum!
Kudos for these macarons my friend! Love the easter colors! I bet the girls were flipping over these. Really beautiful Alice. Great job!
Paula!!! How are you?! Thank you so much. . yeah we were all pretty excited about these. . Paul included. . he sifted all the almond flour and confectioners’ sugar for me! 🙂 and he was so surprised when I told him people pay like $3.95 for one of these!
These are absolutely gorgeous!! Macarons are such an art, and you clearly have mastered it 😀 I love the spring colors.
These are so pretty! I love the spring colors!
So pretty! I must say the making of macarons is an intimidating process for me. I’m slowly working up the courage to make them since I love eating them. Will have to pin your recipe for future attempts!
Alice, I’m so in awe of you. These macarons are absolutely perfect. And they all have little feet! Just looking at these beautiful photos with all the pretty colours is putting me in such a good mood. You conquered macaron making like a total BOSS!
Beautiful macarons Alice! You did an amazing job for your first try! So just one comment and this is only my personal experience (although I have chatted with other people about it), the silicone mats don’t work if you bake the macarons directly on them. I used my silpat once and it was a disaster, they cracked and there were no feet. You need to go parchment all the way for the macarons to properly dry out and bake. If anything I’d use the macaron mats as a guide underneath parchment for piping!
Alice! Your macarons look absolutely perfect! So light and airy, and I love the pastel shades. Just right for Spring. I love making macarons, and even though I’ve had more than a few failed batches, it only makes the successes that much more rewarding! They’re just so much fun. Pinned 😉
where did you get your parchment paper from. I cant seem to find the best product of that paper. I want to try to make them it would be my first time and I want everything to come out perfect.
Hey there! you can find parchment paper anywhere, like your grocery store, Target, Walmart etc. . I use the Reynolds “genuine parchment paper” brand. You can find it in the baking section or with the aluminum foil.
ok thank you ma’am 🙂
These are just beautiful but I’ve read you have to have a convection oven to make them.
Debbie, Nope!! A regular oven will work just fine!!
can you recommend an almond flour. I tried using the Trader Joes one, but it’s much more speckled and doesn’t seem as “flour” like texture as the one you use.
Thank you
Hi Cheryl, I use Bob’s Red Mill almond flour/meal!!! It’s the only one I use!! I hope you try this recipe and remember you must sift your almond flour! Hope you give the recipe a try! Cheers!