Making Macarons

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Alicia Froio’s Recipe for Making Macarons

This recipe makes approximately 20 macarons.

Tools Needed: KitchenAid Mixer, Baking Pans, Mixing Bowls, Spatula, Two Piping Bags


Macaron Cookie:

  • 1 cup of powdered sugar
  • 3/4 cup almond flour
  • 3 egg whites
  • 1/2 cup sugar, granulated
  • A pinch of salt

Buttercream Filling

  • 2 cups sugar, powdered
  • 1/8 cup heavy cream
  • 3/4 cup of butter
  • Optional food colouring (or mashed sprinkles)


  1. Making the macarons: In the KitchenAid bowl, beat the egg whites until soft peaks form (using a 4 out of 10 speed). This may take up to 25-30 minutes.
  2. Gradually add the granulated sugar, and continue mixing until stiff peaks form. As a test, turn the bowl upside down. The mixture will remain in place.
  3. Combine the powdered sugar, pinch of salt, and almond flour in a separate bowl.
  4. Slowly fold in the almond flour mixture to the beaten egg whites.
  5. Transfer the macaron batter into a piping bag.
  6. Using parchment paper over a baking sheet, squeeze the batter into round, 1.5 inch circles (spacing at least an inch a part from each other).
  7. Lift up the baking sheet, about 3-4 inches from the counter surface (or from the floor, depending on your counter top surface), and evenly drop the sheet 5 times to the ground. This technique releases any air bubbles from the batter. Do not be afraid to do this, it works.
  8. Preheat the oven to 200˚F while letting the macarons sit at room temperature for 30 minutes to 1 hour.
  9. Clean the KitchenAid mixing bowl to prepare for mixing the buttercream filling.
  10. Bake the macarons for 10 minutes at 200˚F, and then raise the temperature to 300˚F and bake for 14 minutes.
  11. Transfer the macaron cookies to a wire rack to cool.
  12. Making the buttercream filling: In the KitchenAid mixing bowl, add the butter and beat until light and fluffy.
  13. Add powdered sugar and mix completely. Then, add the cream and mix completely. If you would like, add food colouring or mashed sprinkles to brighten the aesthetic of the cookie.
  14. Transfer the buttercream to a piping bag.
  15. Squeeze the filling onto one macaron cookie and place another on top to create a sandwich. Repeat until all of the macarons are partnered.
  16. Refrigerate over night and enjoy.