clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 30 1x
  • Category: Dessert, Snack
  • Cuisine: French


Macarons as we know all know is a popular French food, it is made out of two almond meringue cookies filled with a layer of either buttercream, jam, or ganache.




  • 4 large egg whites
  • 1/3 cup caster sugar
  • 1 1/2 cups powdered sugar
  • 1 cup almond flour
  • pinch of salt
  • gel food colouring

Chocolate Ganache

  • 150 g chocolate
  • 3 tbsp cream

Pistachio Buttercream

  • 2 eggs
  • 2/3 cup caster sugar
  • 1/3 cup raw pistachios, ground
  • 2/3 cup butter, cut into small cubes

Vanilla Buttercream

  • 1 vanilla bean
  • 2 tsp vanilla extract
  • 2/3 cup sugar
  • 2 egg whites
  • 2/3 cup unsalted butter, cubed
  • 3 tbsp water
  • pinch cream of tartar
  • pinch of salt

Raspberry Jam

  • 1 1/2 cup raspberry jam



  1. Preheat the oven to 150 degrees C
  2. Combine egg whites and cater sugar in a mixing bowl and beat until it forms very stiff peaks.
  3. Add gel food colouring and continue to mix until colour is well incorporated.
  4. Sift together almond flour, icing sugar and salt making sure the sifted ingredients are fine. Gently fold into the egg white mixture until well incorporated, smooth but not runny. Lots of websites suggest 50 times of folding.
  5. Place mixture in a piping bag with a middle sized round tip then pipe into non-stick baking paper lined tray or Macaron Baking Sheet then bake in a 150C preheated oven for 20 minutes.
  6. Remove from oven, let it cool then remove from tray. Set aside

Chocolate Ganache

  1. Combine chocolate and cream in a bowl then microwave for 10 second, try to mix to combine and repeat process until well incorporated.
  2. Let it cool, place in piping bag then pipe onto macarons.

Pistachio Buttercream

  1. Beat together eggs and the sugar in high speed, the volume should double in size.
  2. Place in a saucepan together with the pistachios. Place in medium heat while continuously mixing until it resembles a thick batter.
  3. Remove from heat, refrigerate and let it chill.
  4. Place butter in a mixing bowl then beat in high speed until it becomes pale and creamy, add the pistachio mixture and mix until well incorporated.
  5. Place in piping bag then pipe onto macarons.

Vanilla Buttercream

  1. Split vanilla pod and scrape the beans, combine this with the sugar.
  2. Combine egg whites and cream of tartar in a mixing bowl then beat in high speed until it forms stiff peaks.
  3. Place sugar mixture and water in a saucepan then bring to a boil, continue to cook syrup in low heat until sugar is melted.
  4. Gradually pour the syrup in a mixing bowl with eggs while continuously mixing in medium speed for 5 minutes.
  5. Add salt, butter and continue to whip in high speed until it becomes fluffy, this will take around 12 minutes.
  6. Finally add the vanilla extract and mix to combine.
  7. Place in piping bag then pipe onto macarons.

Raspberry Buttercream

  1. Place raspberry jam in piping bag then pipe onto macarons.


Macaron recipe makes roughly 20-30 pieces depending on the size you make, you can fill it with anything below.
Colour your macaron according to the flavour you want to use.