Macaron Lessons From Holly

Secrets to making perfect macaronsMacarons have got to be the obvious winners of most adorable looking cookies, no? I love messing around in the kitchen but macarons have always been one of those recipes I just couldn’t get to turn out right. One of my best attempts I shared here. They turned out tasty and they had the macaron feet, but they also were a bit lumpy and most of them cracked during baking. I felt pretty doomed to forever be a macaron failure.

Macarons by Holly For a few months now Elsie and I had been looking forward to visiting Colorado Springs to visit Rachel. We dragged Katie along. And we met up with Holly, who traveled all the way from Canada. We all hadn’t seen Holly in, I think a little over two years (basically since Elsie’s wedding). It was set to be a pretty epic girls weekend. I also made plans to get Holly to teach me her macaron making secrets. She starting making and selling lots and lots of macarons this year at local farmer’s markets. We also recruited Rachel’s youngest, Ruby, to give us a hand in the kitchen. Holly was also gracious enough to share her recipe and tips here on the blog. You ready?

Cookie dough macarons French Macarons by Holly

275 grams finely ground almonds
360 grams icing sugar
1 cup egg whites (from about 7 eggs) aged at room temperature for 6 hours
3/4 cup granulated sugar
pinch salt
Wilton food colour gel (optional)
Your favourite jam for filling, or lemon curd, dulce de leche, egg-less cookie dough, etc.

1. Separate eggs and allow them to rest on the counter, covered with a single piece of paper towel, for about six hours, to allow moisture to evaporate and for them to fully come to room temperature. For the macarons you see in this post the egg whites only sat out for about three and a half hours and still did well. Six hours is preferred.
Holly and Ruby making macarons2. Process ground almonds and icing sugar in a food processor. The mixture should be ground to a very fine powder. Then, using a single fine mesh sieve, sift the almond/sugar mix into a bowl.
3. In the bowl of a Kitchenaid mixer with the whisk attachment, whip the egg whites with the granulated sugar and pinch of salt for 2 minutes on level 4, then 2 minutes on level 6, and finally 2 minutes on level 8.  There should be very stiff peaks. If you’re choosing to colour your macarons, add the food colour gel after the first 2 minutes of whipping.
4. Add the almond/sugar powder to the egg whites, and using a good silicone spatula, mix as if you were folding the two together, except press the air out by pressing your spatula against the side of the bowl as you rotate it with the other hand. If you search YouTube for “Macaronnage”, you can get a good idea of how this is done properly.  You’ll need to mix until the batter is shiny and smooth, and has a lava like consistency.

How to make macarons5. Pipe your macarons onto a cookie sheet lined with parchment paper or a silicone baking mat. You can make a template using 2″ circles, 1″ apart, to make them uniform. Use a #8 tip when piping.

6. This is important: bang the pan on your table 3 times on each side of the pan. This gets out any trapped air bubbles, and helps to flatten the macaron shell. Do this to all the pans, and let them sit for 15 minutes to dry.

How to pipe macaron batter7. Preheat your oven to 300 degrees F for convect ovens. (325*F for non-convect) and once they have rested, bake one pan at a time for 13 minutes (give or take a minute, depending on your oven). After the first 6 minutes, open the oven door just for a few seconds to allow steam out.

8. Once removed from the oven, immediately slide the parchment/mat off the pan to cool. Once cooled completely, fill the shells with jam, or other fillings such as buttercream, curd, dulce de leche, egg-less cookie dough, etc.
Macaron feet!Enjoy your macarons after one night in an air-tight container to allow the flavour of the filling to absorb into the shells. They will keep in the refrigerator for 1 week, or months in the freezer. Just allow an hour for them to come back to room temperature before serving.
Macarons by Holly Thanks for sharing your secrets with us Holly! xo. Emma (and Elsie)

 Credits// Author: Emma Chapman and Holly Neufeld, Photos by: Emma Chapman

  • These look great! I never knew that the egg whites should sit in the fridge for a while before you use them!

  • Mmmm I love homemade macaroons and always wanted to try my own! Thanks for sharing a super simple way of making them! 🙂

    Lulu xx

  • Would coconut sugar work as a replacement for regular sugar? Trying to lower the glycemic index.

  • I have been lucky enough to taste Holly’s macarons and they are amazing! I was at the farmers market buying them nearly every week!

  • Look so delicious! I can never seem to get this recipe to work right for me!

  • These are filled with an egg-less cookie dough. I posted the recipe for it in reply to Stacey’s comment above. 🙂

  • Alternate measurements:
    2 1/2 cups ground almonds
    2 3/4 cup icing sugar.
    This is not as accurate as weighing the ingredients, though. I find more consistent results when measuring in grams.

  • These are filled with an egg-less cookie dough! Recipe: 1/2 cup butter, 1/4 cup brown sugar, 1 cup icing sugar, 1/3 cup flour (use coconut flour if you need to keep things Gluten-Free), 1/4 tsp salt, 1 tbsp milk, 1 tsp vanilla, 1/2 cup mini chocolate chips (or other chopped chocolate).

  • “Lava-like consistency.” lol.

    molten rock isn’t exactly among my frames of reference.

    BUT thanks so much for the MOST thorough macaron lesson ever. I’ve spent countless hours failing at these puppies.

  • It’s cookie dough without eggs in it so that it’s safe for consumption. You can google eggless cookies dough and it’ll give you tons of recipes for different types of cookie dough without egg in it.

  • They look perfect, so delicious!

  • yum! i’m dying to try


    check out my chloe + isabel giveaway!

  • I’ve only made macarons twice and the second time came out much better but still not quite perfect. I’ll have to try this next time.

  • ins´t the best dessert? yum yum
    I have a good friend that love to cook and she learn to make macaroons.
    thanks for sharing her recipe

    from Costa Rica

  • Oo, looks really yummy.. I love it and I didnt try it. looks not so easy.. But I would like. Have a nice weekend.

  • They look amazing! Will attempt to make them soon. Love the cookie dough filling idea!

  • Grams, eh? I really wish the US would just adopt metric… Any possibility could you post US measurement conversions?

  • Pistachio macarons are the best!

  • This makes the process look so simple and beautiful.

    Maybe one day I’ll have the guts to try making my own.


  • I’ve always wanted to try making macrons, but they seem like such a chore. These look amazing though, can’t imagine they would last the week before getting eaten!


  • Geez louise. SO impressive! These look amazing!

  • Wow. Mine did NOT turn out this pretty. I’ll try Hollys recipe maybe I’ll have a better outcome with that… Thanks for sharing.

  • You did such a beautiful job! As someone who has made her fair share of terrible-looking (but always delicious) macarons, I know how difficult it can be to get them to turn out looking perfect.

    Glad the mystery of the filling is solved! I’ll have to try cookie dough in my next batch!

  • Thanks so much for sharing this! I’ve been dying to try macarons as they’re all over the internet but apparently nowhere in real life that I can find. I can’t even explain how excited I am to try and make some myself!


  • I’ve wanted a good macaroon recipe for soooo long!

  • What a beautiful batch! I’m not sure I have the patience for this recipe, but the finished product looks so tempting…!

  • Yum yum yum yum yummmmmmmmmm! These look so nice! Almost as pretty as Laduree’s!

  • Aw, I miss Holly and her blog! Thanks for sharing the recipe. These are delicious gluten free cookie options!
    Sarah M

  • I’ve always wanted to make macarons, it’s something I’ve never attempted after beening told that they are just impossible to get right. I really might have to give this recipe a go.
    Curious about one thing, what is egg-less cookie dough?

  • They look amazing ! I wish I could make macarons like that, they look so delicious !

  • Looks so delicious!! I’ve always wanted to try my hands at making some macarons. I can only hope they turn out as pretty as I see here and in the store haha! Practice makes perfect I guess!

  • I made apple spice macarons about a week ago and they were a failure! They’re just so hard to perfect. I don’t think my almond and icing sugar mixture was fine enough, nor did I seem to get that Macaronnage correct. At least I have next time to try!


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