How to Make Macarons Just Like the French

Lauren Powell

Strolling into the Laderee store off Paris’ iconic Champs-Élysées under the mint and gold awning to choose from endless rows of rainbow-hued macaroons is a quintessential French experience. Though it’s unlikely that we’d ever dream to create these dainty meringue delicacies ourselves, until now. Martha Stewart, unsurprisingly, has just proved that it it’s easier than we first imagined. While they may be slightly more challenging than a batch of chocolate chip cookies, these perfectly rounded, sweet-filled delights are the definition of crowd-pleaser and are worth every bite.    



1 cup confectioners' sugar

3/4 cup almond flour

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup superfine sugar

Filing (select one)

Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.

Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.

Raspberry: 3/4 cup seedless raspberry jam

Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves


1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oventemperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

For more delicious dessert recipes, shop her famed book Martha Stewart’s Baking Handbook ($57).

Have you ever attempted to bake macaroons at home? If so, we’d love to hear your tips!

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