12 Elegant French Macaron Recipes to Wow Your Guests

You'll find that 75% of French patisseries feature macarons as a top seller. You're likely familiar with these delicate treats. With intricate flavors and beautiful colors, it's no wonder they're a favorite.

You'll want to explore the 12 elegant recipes that showcase French patisserie at its finest, but first, consider what makes a perfect macaron.

1. Classic Raspberry Macarons

Delicate meringue-based cookies filled with raspberry buttercream.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 cup raspberry jam
• Food coloring

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Sift the almond flour and confectioners' sugar into a bowl.
3. In a separate bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
6. Add a few drops of food coloring to the mixture to achieve a pink color.
7. Transfer the mixture to a piping bag and pipe small rounds onto the prepared baking sheet.
8. Tap the baking sheet gently to remove any air bubbles.
9. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
10. Bake the macarons for 15-20 minutes, or until firm to the touch.
11. Allow the macarons to cool completely on the baking sheet.
12. Pair the macarons by size and shape.
13. Spread a small amount of raspberry jam on one half of a macaron and top with another macaron.
14. Serve the macarons immediately, or store them in an airtight container in the refrigerator for up to 3 days.

2. Decadent Chocolate Macarons

Rich, velvety chocolate macarons with a delicate crunch.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift the almond flour, confectioners' sugar, and cocoa powder into a medium bowl.
3. In a large bowl, whip the egg whites until soft peaks form.
4. Gradually add the granulated sugar to the egg whites and continue whipping until stiff peaks form.
5. Fold the egg mixture into the almond flour mixture until well combined.
6. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove air bubbles and allow the macarons to sit at room temperature for 30 minutes.
8. Bake the macarons for 15-20 minutes, or until the tops are firm and the edges are lightly golden.
9. Allow the macarons to cool completely on the baking sheet.
10. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
11. Pair up the macarons by size and sandwich a small amount of melted chocolate between each pair.
12. Serve the chocolate macarons immediately, or store them in an airtight container in the refrigerator for up to 5 days.

3. Lemon Lavender Macarons

Lemon lavender macarons combine bright citrus and floral flavors in a delicate meringue-based cookie.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 1/4 cup dried lavender buds
• Food coloring (optional)

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift the almond flour and powdered sugar into a medium bowl.
3. In a large bowl, whip the egg whites until frothy, then add the granulated sugar and whip until stiff peaks form.
4. Add the lemon juice and food coloring (if using) to the egg mixture and whip until combined.
5. Sift the almond flour mixture over the egg mixture and fold until well combined.
6. Allow the mixture to rest for 30 minutes to form a skin.
7. Pipe the mixture into small, round circles on the prepared baking sheet.
8. Tap the baking sheet gently to remove any air bubbles and allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
9. Bake the macarons for 15-20 minutes, or until firm to the touch.
10. Allow the macarons to cool completely on the baking sheet before pairing and filling with a lemon lavender buttercream.

4. Strawberry Basil Macarons

Delicate strawberry and basil flavors combine in these sweet macarons.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup strawberry puree
• 1/4 cup basil leaves
• Food coloring
• Filling ingredients

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift the almond flour and powdered sugar into a bowl.
3. In a separate bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and continue whipping.
5. Add the strawberry puree and basil leaves to the egg mixture and mix.
6. Combine the egg mixture with the almond flour mixture and mix until well combined.
7. Add food coloring to tint the macarons if desired.
8. Pipe the batter onto the prepared baking sheet.
9. Tap the baking sheet to remove air bubbles and let sit for 30 minutes.
10. Bake for 15-20 minutes or until the tops are firm and the edges are lightly golden brown.
11. Allow the macarons to cool completely before filling and serving.

5. Espresso Macarons

Espresso macarons combine rich coffee and delicate meringue-based cookies.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsweetened espresso powder
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and confectioners' sugar.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the espresso powder to the egg mixture and whip until stiff peaks form.
6. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
7. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
8. Tap the baking sheet gently to remove air bubbles and allow the macarons to sit at room temperature for 30 minutes.
9. Bake the macarons for 15-20 minutes, or until firm to the touch.
10. Allow the macarons to cool completely before pairing and filling with buttercream.

6. Rose Petal Macarons

Delicate rose petal macarons with a sweet and floral flavor.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup rose petal jam
• Food coloring (pink or red)
• Fresh rose petals for garnish

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift the almond flour and confectioners' sugar into a medium bowl.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
6. Add the rose petal jam and food coloring, and fold until the batter is smooth.
7. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
8. Tap the baking sheet gently to remove any air bubbles.
9. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
10. Bake the macarons for 15-20 minutes, or until firm to the touch.
11. Allow the macarons to cool completely on the baking sheet.
12. Pair the macarons by size and shape, and sandwich with a small dollop of rose petal jam.
13. Garnish with fresh rose petals and serve.

7. Orange Blossom Macarons

Delicate French macarons filled with orange blossom buttercream.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup orange blossom water
• 1/2 cup unsalted butter, softened
• Food coloring, orange

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Sift the almond flour and powdered sugar into a bowl.
3. In a separate bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until stiff and glossy.
5. Add the orange blossom water and whip to combine.
6. Fold the egg mixture into the almond flour mixture until well combined.
7. Transfer the mixture to a piping bag and pipe into small circles.
8. Tap the baking sheet to remove air bubbles and let sit for 30 minutes.
9. Bake for 15-20 minutes or until the tops are firm and the edges are lightly golden brown.
10. Allow the macarons to cool completely before filling with orange blossom buttercream.
11. To make the buttercream, whip the softened butter until light and fluffy.
12. Add the powdered sugar and orange blossom water, and whip until smooth and creamy.
13. Sandwich two macarons together with a small dollop of buttercream in the center.

8. Pistachio Macarons

Delicate French macarons filled with pistachio buttercream and crushed pistachios.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup pistachio buttercream
• 1/4 cup crushed pistachios
• Food coloring, green

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and powdered sugar.
3. In a large bowl, whip egg whites and granulated sugar until stiff peaks form.
4. Add a few drops of green food coloring to the egg mixture and mix well.
5. Fold the egg mixture into the almond flour mixture until well combined.
6. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove air bubbles and let sit for 30 minutes.
8. Bake for 15-20 minutes or until the tops are firm and the edges are lightly golden brown.
9. Allow the macarons to cool completely on the baking sheet.
10. Pair up the macarons by size and shape.
11. Spread a small amount of pistachio buttercream on one half of a macaron and sandwich with another.
12. Roll the edges of the macarons in crushed pistachios to coat.

9. Salted Caramel Macarons

Rich, chewy macarons filled with a decadent salted caramel buttercream.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup salted caramel sauce
• Fleur de sel, for sprinkling

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and powdered sugar.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar and salt to the egg whites and whip until combined.
5. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
6. Transfer the mixture to a piping bag and pipe small, round circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove any air bubbles and allow the macarons to sit at room temperature for 30 minutes.
8. Bake the macarons for 15-20 minutes, or until firm to the touch.
9. Allow the macarons to cool completely on the baking sheet.
10. To make the buttercream, beat the softened butter until light and fluffy.
11. Add the salted caramel sauce to the butter and beat until combined.
12. Sandwich two macarons together with a small dollop of buttercream in the center.
13. Sprinkle the tops of the macarons with fleur de sel before serving.

10. Raspberry Earl Grey Macarons

Delicate raspberry and earl grey flavors combined in a French macaron.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup raspberry jam
• 1/4 cup earl grey buttercream
• Food coloring
• Fresh raspberries

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Sift the almond flour and confectioners' sugar into a bowl.
3. In a separate bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add a few drops of food coloring to the egg mixture to create a pastel color.
6. Fold the egg mixture into the almond flour mixture until well combined.
7. Transfer the mixture to a piping bag and pipe small circles onto the baking sheet.
8. Tap the baking sheet gently to remove air bubbles.
9. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
10. Bake the macarons for 15-20 minutes or until firm to the touch.
11. Allow the macarons to cool completely before filling with raspberry jam and earl grey buttercream.
12. Sandwich two macarons together with a small dollop of jam and buttercream in the center.
13. Serve the macarons immediately, or store them in an airtight container in the refrigerator for up to 3 days.

11. Chocolate Hazelnut Macarons

Rich, decadent chocolate hazelnut macarons with a delicate crunch.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup hazelnut praline
• 1/4 cup chocolate chips
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour, confectioners' sugar, and cocoa powder.
3. In a large bowl, whip egg whites until stiff peaks form, then gradually add granulated sugar.
4. Fold the egg mixture into the almond flour mixture until well combined.
5. Spoon the batter into a piping bag and pipe small circles onto the prepared baking sheet.
6. Tap the baking sheet gently to remove air bubbles and allow the macarons to sit at room temperature for 30 minutes.
7. Bake for 15-20 minutes, then allow to cool completely.
8. Pair the macarons by size and shape, then spoon a small amount of hazelnut praline onto one half of each pair.
9. Melt the chocolate chips and spread a small amount onto the other half of each pair.
10. Sandwich the two halves together to form a complete macaron.

12. Vanilla Bean Macarons

Delicate meringue-based cookies filled with vanilla buttercream.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon vanilla bean powder
• Food coloring (optional)

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift the almond flour and confectioners' sugar into a medium bowl.
3. In a large bowl, whip the egg whites until frothy.
4. Add the granulated sugar, salt, vanilla extract, and vanilla bean powder to the egg whites and whip until stiff peaks form.
5. Add a few drops of food coloring to the egg mixture, if desired, and mix until the color is evenly distributed.
6. Sift the almond flour mixture over the egg mixture and fold gently until well combined.
7. Transfer the batter to a piping bag fitted with a round tip.
8. Pipe small, round circles onto the prepared baking sheet.
9. Tap the baking sheet gently to remove any air bubbles.
10. Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
11. Bake the macarons for 15-20 minutes, or until firm to the touch.
12. Allow the macarons to cool completely on the baking sheet.
13. Pair up the macarons by size and shape.
14. Sandwich a small dollop of vanilla buttercream between two macarons to create a complete cookie.

Conclusion

You'll dazzle your guests with these 12 elegant French macaron recipes, a symphony of flavors and textures that will leave a lasting impression. Like a master painter, you'll craft delicate, edible masterpieces, with each bite a brushstroke of pure delight, as the delicate meringue-based cookies melt in their mouths, releasing a kaleidoscope of flavors.