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Fanciful and playful lady-n-hat cake stand tiered with red, white and pink macarons


Create these delicious macarons for any special occasion.  They can be tricky to make, so create these little bites on a sunny day, or the lift and the foot of the cookie won’t develop for you.  The foot of the cookie is the crusty layer that is developed before baking.  You need to allow time for the cookies to set at room temperature before baking at least 20-30 minutes.  The tops of the cookies will create a smooth non sticky top, then it is time to bake.


1 ¼ cup confectioner’s sugar, sifted

1 ¼ cups fine almond flour or grind your own almonds

3 large egg whites, room temperature

½ teaspoon cream of tarter

½ cup sugar

½ teaspoon vanilla extract

½ teaspoon red food coloring or color paste of choice

Filling options:  whipped cream, marshmallow crème, chocolate ganache, frosting or jams


Preheat oven to 300 F.  Line baking sheet with parchment paper,

Sift confectioner’s sugar into mixing bowl. Sift almond flour and add to bowl.

Using large mixer fitted with wire whisk, whisk egg whites until soft fluff.

Add cream of tartar, beat a few seconds, and gradually add sugar, then flavoring and coloring.

Beat until stiff peaks form.  Do not over beat. Fold in flour, sugar to blend.

Fill piping bag with no tip with batter.  Pipe 1-1//4” rounds onto baking sheet.

Let cookies set for 20 minutes before baking to form the “feet” on the bottom of the cookies.

Cookies will form a slight crust.

Bake cookies for 20 minutes, do not over bake.

When cookies are cool, sandwich together with filling of choice.

Yields: 24- 1 1/2 " round cookies