homemade french macarons

These tiramisu macarons have an espresso French macaron shell and are filled with a mascarpone Kahlua frosting and then dusted with cocoa powder!

Tiramisu Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

cocoa powder (sifted)

espresso powder (sifted)

unsalted butter (room temperature)

mascarpone cheese (room temperature)

powdered sugar

coffee liqueur (substitute brewed espresso)

Sift together almond flour, powdered sugar, cocoa powder, and espresso powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.

Match up your shells before filling, and then turn one side over.

Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.

Put the assembled tiramisu macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Mascarpone Filling

These salted caramel macarons have a simple French macaron shell and are filled with salted caramel buttercream and homemade caramel!

Salted Caramel Macarons

heavy cream

flaky sea salt

salted caramel (room temperature)

I highly recommend making the salted caramel the night before you plan to make the buttercream so that it has time to fully cool to room temperature!

Warning: do not walk away from your caramel because it will probably burn the second you walk away from it (trust me). In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).

Once the sugar is completely melted, immediately remove from the heat and stir in the butter until combined (don’t be scared if it bubbles a lot).

Add in the heavy cream and salt and mix until fully combined and smooth.

Pour the caramel into a glass jar to cool. Can be stored in the fridge for up to a month! If you make the caramel the night before, store it in the fridge but then let it sit at room temperature until it&#039;s a nice pourable consistency.

Let cool completely to room temperature before adding to the buttercream!

Salted Caramel

Sift together almond flour and powdered sugar into a large bowl and set aside.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. If desired, drizzle with salted caramel and a sprinkle of flaky sea salt.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Set the mixer to low speed and slowly drizzle in the salted caramel until it&#039;s fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Once the macarons are cooled and decorated, pipe the caramel buttercream around the edge of the macaron shell. Then add a small scoop of salted caramel in the center of the frosting (about 1/2 teaspoon) then top with the decorated shell.

Put the assembled salted caramel macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Salted Caramel Buttercream

These chocolate raspberry macarons are filled homemade  dark chocolate ganache and a tart raspberry compote flavored with Chambord.

Chocolate Raspberry Macarons with Chambord

raspberries (fresh

sugar

Chambord (optional)

dark chocolate (chopped)

pink or red gel food coloring (optional)

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Add all of the compote ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 15-20 minutes, stirring frequently until thickened.

Transfer the raspberry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Compote

The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won&#39;t affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!

Finely chop the dark chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Chambord and mix until combined.

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Dark Chocolate Ganache

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of pink or red gel food coloring, then continue to whisk on high until stiff peaks form.

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top. Let the chocolate cool completely before filling.

Then pipe a circle of dark chocolate ganache around the edges and fill the middle with homemade raspberry compote.

Put the assembled dark chocolate raspberry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

These blueberry mascarpone macarons have a light, French macaron shell and are filled with a simple mascarpone cheese frosting and blueberry jam.

Blueberry Mascarpone Macarons

blueberries (fresh

cornstarch

lemon juice

lemon zest (optional)

purple gel food coloring (optional)

I recommend making the jam the night before you want to make the macarons so that it has time to fully cool.

Add all of the blueberry jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened. Transfer the jam to a glass jar and allow to cool to room temperature.

Blueberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside. 

Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form.

If desired, add in 1-2 drops of gel food coloring. Then continue to beat on high until stiff peaks form.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Match up your shells before filling, and then turn one side over. 

In a large bowl using a handheld or stand mixer, cream the mascarpone cheese, powdered sugar, and lemon juice until smooth. Then beat on high speed for 2-3 minutes until the frosting is super light and fluffy.

Once the macarons are cooled, pipe the mascarpone around the edge of the macaron shell. Then add a small scoop of blueberry jam in the center (about ½ teaspoon). Then top with the other shell.

Put the assembled blueberry mascarpone macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

These chocolate cherry macarons have a tender, chocolate French macaron shell and are filled with cherry frosting and homemade cherry compote.

Chocolate Cherry Macarons

cherries (fresh

unsweetened cocoa powder (sifted)

dark chocolate (melted)

cherry compote (cooled)

Add all of the cherry compote ingredients to a large saucepan over medium-low heat. Allow the cherries to simmer for 15-20 minutes, stirring frequently until thickened. Transfer the compote to a glass jar and allow to cool to room temperature.

Cherry Compote

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside. 

Once all the sugar is added, turn the mixer to the highest setting and whisk until stiff peaks form.

Match up your shells before filling, and then turn one side over. Drizzle the other side with melted chocolate and let dry before filling.

Add in about 1 tablespoon of the cherry compote, then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Once the macarons are cooled, pipe the frosting around the edge of the macaron shell. Then add a small scoop of cherry compote in the center (about ½ teaspoon). Then top with the other shell.

Put the assembled chocolate cherry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cherry Frosting

These peppermint macarons are filled with creamy white chocolate ganache and rolled in crushed candy canes! Perfect for the winter holidays!

Peppermint Macarons with White Chocolate Ganache

peppermint extract

white chocolate (melted)

crushed candy canes

Finely chop the white chocolate and place into a large bowl.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Add in the peppermint extract and mix to combine.

Let sit in the fridge until is has thickened enough to hold its shape.

White Chocolate Ganache

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form. Then add in the peppermint extract and continue to whisk until stiff peaks form.

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of melted white chocolate over the top and sprinkle with crushed candy canes.

Then pipe the white chocolate ganache in the center and top with the other shell. Gently roll the macarons in the crushed peppermints.

Put the assembled white chocolate peppermint macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

These red velvet macarons are filled with cream cheese frosting and drizzled with white chocolate!

Red Velvet Macarons

red gel food coloring

cream cheese (room temperature)

vanilla extract

salt

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form.

Add in the red gel food coloring and continue to beat on high until stiff peaks form.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Once the macaron shells are cooled, drizzle with melted white chocolate and let harden before filling.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and cream cheese together until smooth.

Add in the powdered sugar a little at a time until fully combined.

Add in the vanilla and salt and mix until smooth.

Match up your shells before piping, and then turn one side over. Pipe the cream cheese filling in the center of shell, leaving a little bit of room on the sides.

Put the assembled red velvet macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cream Cheese Frosting

These strawberry macarons are filled with a super simple cream cheese frosting and homemade strawberry jam!

Strawberry Macarons

strawberries (fresh

vanilla bean paste (optional)

pink gel food coloring

white nonpareils (for topping)

kosher salt

Add all of the strawberry jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened. Transfer the jam to a glass jar and allow to cool to room temperature.

Strawberry Jam

Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form. Add in the vanilla bean paste and 1-2 drops of pink gel food coloring and continue to whisk on high until stiff peaks form.

If desired, lightly sprinkle nonpareils on top of the piped macarons.

While the macarons are resting, preheat the oven to 300°F degrees.

Bake one sheet at a time on the center rack of the oven for 15-17 minutes or when they do not move on their “feet” when touched.

Add in the powdered sugar 1/4 cup at a time until fully combined.

Match up your shells before piping, and then turn one side over. Pipe the cream cheese filling in a circle around the edge of the shell. Then spoon a little bit of strawberry jam into the center and top with the matching shell.

Put the assembled strawberry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cream Cheese Filling

Top 8 homemade french macarons recipes from across the web

The most viewed homemade french macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tiramisu Macarons

Salted Caramel Macarons

Chocolate Raspberry Macarons with C...

Blueberry Mascarpone Macarons

Chocolate Cherry Macarons

Peppermint Macarons with White Choc...

Red Velvet Macarons

Strawberry Macarons

Top 8 homemade french macarons recipes from across the web

The most viewed homemade french macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiramisu Macarons

Salted Caramel Macarons

Chocolate Raspberry Macarons with C...

Blueberry Mascarpone Macarons

Chocolate Cherry Macarons

Peppermint Macarons with White Choc...

Red Velvet Macarons

Strawberry Macarons

The most viewed homemade french macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine