French Macarons

Authentic French macarons filled with white chocolate ganache.

Bake Time
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Meet the Chef: Anthony Rosemond

Anthony is the founder of Pastreez, a French bakery where you can buy macarons and crêpes online. His wife and him left everything in France to build this online store in the US. Their authentic French treats ship fresh to your door, wherever you are in the country!

12 macarons
For the Shells
  • 1 cup Almond flour
  • 1 cup + 4 tablespoons C&H® Powdered Sugar
  • ½ cup Egg white (1st bowl)
  • 6 tablespoons Water
  • 1 cup + 6 tablespoons C&H® Granulated Sugar
  • ½ cup Egg white (2nd bowl)
  • ½ teaspoon Pink food coloring
For the Filling
  • ¾ cup White chocolate chips
  • 1 cup Whipping cream
For the Shells

Step 1

Preheat the oven to 300°F and prepare a baking sheet with parchment paper or a silicone mat. 

Step 2

Mix the almond flour and powdered sugar in a bowl and set aside. 

Step 3

Pour the first bowl of egg whites in a stand mixer and start mixing at a slow speed.

Step 4

While the egg whites are mixing, pour the water and the granulated sugar into a saucepan. Heat the mixture until it reaches about 243°F, using a thermometer, then pour the heated mixture into the mixing bowl with the egg whites.

Let it mix at full speed for about 5 minutes and then voilà! Your Italian meringue is ready.

Step 5

While your meringue is still mixing, pour the second set of egg whites in the bowl that contains almond flour and the powdered sugar from the first step. Start mixing vigorously until you get a homogeneous paste called “almond batter”.

Step 6

Now pour your finished Italian meringue into the almond batter. Mix it together. Add the food coloring.

This step is called “macaronage”. It’s the action of mixing the almond batter with the Italian meringue. The objective here is to get a shiny and glossy batter.

Step 7

Once your batter is shiny and glossy, pour it into an 18 inch piping bag with piping tips. Use either a silicone mat or parchment paper to pipe your macarons shells.

Step 8

Let your macarons shells dry for about 20 minutes after piping.

Step 9

Place the baking pan sheets into the oven for 15 minutes at 300°F.

Step 10

Let the shells cool down until they reach room temperature. Only then should you retrieve it from the silicone mat or parchment paper (to avoid the shells sticking to it).

For the Filling

Step 11

Add the white chocolate chips to a bowl and use it in a “bain-marie” to melt it.

Once it’s completely melted, add the heavy cream. Mix vigorously. Then place the filling in a small piping bag, and let it cool down for two hours in the refrigerator.


Step 12

Pipe your filling between two shells, and “sandwich” it. You now have a completed macaron! 

Pro Tip: To make the best macarons, you need the powdered sugar and almond meal to be very fine in order to avoid lumps in your recipe. C&H powdered sugar is a great option.

Pro Tip: As soon as you can draw the number “8” in your batter, stop mixing. It means it has the right texture and you are ready for the next step.

Pro tip: Don’t serve right away. Macarons are supposed to be crunchy outside and chewy inside. To get this signature taste, you will need to let it rest for a day or two. The wet filling will spread into the hard shells, creating this perfect balance of texture.

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