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Recipe of French Macarons

French Macarons

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After many tests and effort finally a recipe to make macarons and make them perfect! Follow the recipe to 100% and I assure you that you will remain delicious and just as beautiful as in the photograph.
Learn more about Deborah Dana


8 portions
  • 1 egg, for the macaron
  • 40 grams almond flour, for the macaron
  • 95 grams powdered sugar, for the macaron
  • 15 grams refined sugar, for the macaron
  • red gel food coloring, for the macaron
  • 2 tablespoons nutella, (cream of chocolate and hazelnuts), for filling
  • 4 strawberries, disinfected, for filling


Boil water in a large pot. Place a deep refractory to mix on the steam (in a water bath) and beat the egg white with a balloon whisk until it is at room temperature (about 1 minute).
Remove the refractory from the steam and beat the white with an electric mixer until it is white and foamy. Add the refined sugar and beat until it is about to turron (2 minutes more).
Add 2 drops of red dye gel (for pink macarons) and beat 1 minute more.
In another deep bowl, first pass the almond flour through a sieve and then the icing sugar. Mix well and make sure there are no lumps.
Add 1/3 of the flour and sugar mixture to the egg white and with a plastic spatula mix with circular motions. Repeat with another third of the flour and mix and finish with the last third. Just mix everything well to have a bright mass.
Place the dough in a pastry bag with a small circular tip.
Prepare a tray with waxed paper and with the pastry bag you have small circles (2 cm apart). You should reach this mixture for approximately 16 macaron's (8 when the weapons are in sandwich).
Let the macarons dry at room temperature for at least one hour. You know that they are already dry when you touch them with the tip of your finger and they already have a hard cover.
Heat the oven to 150 degrees centigrade and bake the macarons for 10 minutes. Lower the temperature to 140 degrees and bake for 2-3 more minutes.
Remove from the oven and allow to cool 3-4 minutes and separate very carefully from the waxed paper.
To make the filling, first blend the strawberries and mix them with nutella.
Arrange the macarons by putting a spoonful of the filling between two macarons and you're done!


They are beautiful in their own right!


It is very important to take care when removing the macarons from the waxed paper so that they do not break. If you see that they are growing a lot in the oven, lightly open the oven door so that they are ventilated and do not spill.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Rate this tip
Ratings (6)
22/12/2020 22:43:08
Horrible reseta no me gusto para nada y fue un desperdisio en alimentos MALA
Gaby Beltran
21/06/2019 19:03:23
Simplemente deliciosos
Vanessa Velasco Villarroel
15/05/2019 09:16:12
Otro nombre de la azúcar glass para poder conseguir? Y como es ese refractario?
Paola Solís
24/09/2016 23:17:16
A través de iOS Lo intentaré
Diana Luz Mendoza Gozalez
12/12/2015 08:58:49
que buena receta muy fácil y bien explicado gracias por la receta
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