French Macarons: Apricot

My last post on macarons was decent, but not perfect. However, these are the best macarons I've made yet. For here on out, this is the recipe I will use to make these delicate, delicious crisp outside, chewy inside shells. I added a little bit of vanilla to the shells and filled them with some of the apricot jam that I previously made. 

French Macarons 
Recipe from: Ann Reardon
Yield: 40 macarons 

140g (about 4) large egg whites 
70g (1/3 cup + 1 tsp.) granulated sugar
230g (1 1/4 cup + 4 tsp) confectioners sugar
120g (1 cup) almond meal 
2g (pinch) salt
gel food coloring (optional)

1. Line 3 baking sheets with parchment paper or silicone mats. 
2. Scale egg whites and allow them to come to room temperature (65-70 degrees). Scale out remaining ingredients. 
3. Sift together the almond meal (processed blanched almonds), confectioners sugar, and salt, twice. 
4. In the bowl of a mixer with a whisk attachment, begin whipping the room temp. egg whites on high speed. When the whites turn frothy, slowly add the granulated sugar in a steady stream. Continue whipping whites until they reach a stiff peak. Add desired food coloring and whip another 20 seconds until the color is fully incorporated.
5. Using a rubber spatula, fold in the twice sifted almond meal, confectioners sugar, and salt mixture (about 30-50 folds) until the macaron paste becomes smooth, slowly runs off the spatula, but is NOT runny (see video below). 
7. Fill a piping bag fit with a round #12 tip with the macaron paste and pipe onto lined sheet pans. Bang the sheet pans against a flat surface 3 times. Turn the pan 180 degrees and bang the pan 3 more times. 
8. Preheat oven to 290 degrees. Allow macarons to sit for 20 minutes to form an outer shell. 
9. Bake one tray at a time for 15-20 minutes until the macarons easily remove from the parchment without sticking at all. 
10. Let the shells cool and fill with desired filling. 

I'm including this video by Ann Reardon that includes tips and troubleshooting for making macarons. I strongly feel this video is partly responsible for my success of making macarons. 


  1. Where is the video? I didn't have a link for it. Thanks.

    1. It seems as though the video link has broken since I made this post, I will work on getting it back up! In the meantime, here is the direct link:

      Thank you for pointing this out to me!

  2. Where is the video? I didn't have a link for it. Thanks.


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Maira Gall