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Recipe for French Macarons & Fillings
Date: July 11, 2016

You'll love making (and eating) these yummy French macaroons! Be sure to scroll down for our easy macaron filling recipes!

  • 10.5 oz. powdered sugar
  • 10.5 oz. almond flour
  • 3.5 oz. egg whites
  • 10.5 oz. sugar
  • 2.75 oz. water
  • 3.5 oz. egg whites
  • 0.25 oz. meringue powder
Preparation Steps:
  1. Preheat convection oven to 300 F.
  2. In food processor combine powdered sugar and almond flour. Mix until fine, be careful not to overheat mixture.
  3. Place the almond mix in a bowl with paddle attachment and add first amount of egg whites. Mix to a paste, then remove and keep covered.
  4. In another bowl with whisk attachment begin whipping other amount of egg whites. Take a spoonful of sugar and add to meringue powder. Slowly add this to the whipping egg whites.
  5. In sauce pan place water and then pour in the remaining sugar. Heat to 243 degrees.
  6. Slowly pour this into whipping egg whites down side of bowl while mixing on med-high, careful not to pour onto the whisk attachment.
  7. Allow the meringue to cool to room temp while mixer is running.
  8. Fold the meringue into the almond base, on low, 1/3 at a time.
  9. Use a large round tip, pipe the cookie mix onto parchment or silpat lined sheet pans.
  10. Let the macarons stand and dry for 15+ minutes until the tops are dry to the touch.
  11. Bake for about 12 minutes. If they lose color or become brown, they are overdone. They are done when the cookies peel off the paper.
  12. Let cookies cool, then fill and refrigerate. Can be frozen for up to a month.


Lavender-Chocolate Ganache


  • 5 oz. dark chocolate
  • 6 oz. of heavy cream
  • 2 teaspoons of dried lavender


  1. Heat the cream.
  2. Add the lavender to steep for about 5 minutes.
  3. Strain and pour over chocolate and let sit.
  4. Mix well until creamy. 


Key Lime Curd


  • 6 egg yolks
  • 1 cup sugar
  • ½ cup Key Lime juice, I use Nellie and Joes
  • ½ cup cold unsalted butter


  1. Whisk the eggs and sugar.
  2. Then add the lime juice and mix.
  3. Place bowl over double boiler and mix continuously until thickened.
  4. Remove from heat and add butter one tablespoon at a time until smooth and creamy.
  5. Let cool.
  6. Keep refrigerated.


Swiss Buttercream


  • 6.5 oz. of egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 1 lb. unsalted butter, room temperature
  • Desired flavoring – Vanilla


  1. Combine egg whites, sugar and salt in mixer bowl.
  2. Heat over double boiler, mixing egg whites and sugar until warmed and sugar is dissolved.
  3. Place bowl on mixer with whisk attachment, mix on med-high speed until still peaks form and cooled.
  4. On med-low speed begin adding 1 tablespoon butter at a time, allowing to incorporate completely.
  5. Continue until all the butter is added, at this point you should have a smooth creamy buttercream, add flavoring and continue to beat for about 2 minutes.
  6. Use at room temp, buttercream not used can be frozen. 


Whisk Kitchen | A Community of Cooks

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