teal macarons with sprinkles



  • 4 ounces 115g fine almond flour
  • 8 ounces 230g powdered sugar
  • 5 ounces egg whites 144g (4-5 eggs)
  • 2 1/2 ounce 72g sugar
  • the scrapings of 1 vanilla bean or 2 tsp vanilla extract
  • 1/2 tsp 2g kosher salt
  • Gel Food Colors optional
  • Filling of choice ganache, swiss meringue buttercream, jam, lemon curd, etc.



  1. Preheat oven to 350 degrees, making sure your oven rack is in the middle. You can use an oven thermometer to make sure your oven gets to the correct temp if you wish.
  2. Prepare a pastry bag with a round medium sized tip. My favourite method to do this is to put the pastry bag with the tip into a large cup, folding the edges of the bag over the edges of the cup to allow for easy filling with the macaron batter. I use a giant beer mug, which works well. Before filling, I also push the bottom part of the pastry bag into the tip, so it doesn’t leak out as much. It sounds more complicated than it us, so check out the pics.
  3. Put your slipmat or parchment on a heavy baking sheet. Optional: trace 1 inch circles on the parchment for uniform macarons.
  4. Set up your standing mixer with a whisk attachment
  5. Make sure your bowl is clean and dry, with no remnants of oil in it from previous use

Measure your ingredients:

  1. Measure almond flour and powdered in a medium bowl
  2. Sift almond flour and powdered sugar together and set aside
  3. Measure egg whites, making sure to get no yolk in the whites
  4. Measure sugar

Make and Bake:

  1. Add egg whites, sugar, and salt into the bowl of your standing mixer. If using vanilla bean instead of extract, add now as well
  2. Turn on medium speed until frothy and starting to peak, about 3 minutes
  3. Turn up to to medium high and beat until stiff peaks start to form, about 2-3 more minutes
  4. Stop mixer and add vanilla extract and optional food colors
  5. Beat 1 more minute on high until the egg whites clump around the whisk attachment. Try not to beat too much so that they start to break or get grainy.
  6. Remove bowl from mixer and add the sifted almond flour/powdered sugar mix
  7. Macaronge the batter with either a flexible spatula or large spoon. You’ll want to mix until the powdered sugar mixture is fully incorporated into the egg whites, so take extra care to scrape the bottom of the bowl. Some say it takes about 50 strokes and will look like honey or lava when finished. If you make a peak with the batter it should take about 20 seconds melt back down and if you lift your spatula from the batter it should fall off in a smooth line, with minimal breakage. It should not be too thin or watery, that means you’ve overmixed it.

  8. Fill your prepared pastry bag with macaron batter and when you’re ready to start piping the macarons, push the batter all the way down to the tip and twist the top to prevent the batter from spilling out the top.
  9. Start piping your macarons, if you’ve pre-drawn circle fill until almost to the edges as they will spread a bit. If not, you can try using the counting method where you could second you’re piping to try to get consistent macarons.
  10. Once you’re filled your tray, tap it hard on the counter to bring up any air bubbles. Turn 180 degrees and tap again. Then pop any air bubbles with a toothpick or scribe.
  11. Pop in the oven and Turn down to 300 degrees. Bake 18 minutes until you can lift the macaron without it sticking.
  12. Remove from oven and let rest until fully cooled.
  13. Once cooled, fill with filling of choice. You can eat right away, or let mature in the fridge a few days until they get to the desired consistency.