The Ultimate Macaron Book

Macaron Cookie Recipes for all Baking Levels

By
Martha Stone

Copyright 2018 Martha Stone

Kindle Edition
 License Notes
No part of this Book can be reproduced in any form or by any means
including print, electronic, scanning or photocopying unless prior
permission is granted by the author .
All ideas, suggestions and guidelines mentioned here are written for
informative purposes . While the author has taken every possible step to
ensure accuracy, all readers are advised to follow information at their own
risk . The author cannot be held responsible for personal and / or
commercial damages in case of misinterpreting and misunderstanding any
part of this Book .
 Table of Contents
Introduction

Chapter 1 – Vanilla and Chocolate Macarons

Vanilla Bean Macarons

Chocolate and Peppermint Macarons

Vanilla Almond Macaron

Chocolate and Peanut Butter Macarons

German Chocolate Macarons

Chapter 2 – Fruity Macarons

Lemon Macarons

Grapefruit Macarons
Strawberry Macarons

Raspberry Macarons

Orange Macaron

Chapter 3 – Seasonal Macarons

Gingerbread Macarons

Eggnog Macaron
Pumpkin Spice Macarons

S’mores Macaron

Shamrock Shake Macarons

Chapter 4 – Specialty Macarons

Earl Grey Macarons

Matcha Macarons

Lavender Macarons
Rose Macarons

Cake Batter Macarons

Coffee and Caramel Macarons

Pistachio Macarons

Cinnamon Roll Macaron

Oreo Macarons

Salted Caramel Macarons

Conclusion

About the Author

Free Bonus Cookbooks

Author's Afterthoughts
 Introduction

I would like to thank you for purchasing the book, “The Ultimate Macaron
Book: Macaron Cookie Recipes for all Baking Levels”.
Despite what you may believe, French macarons are not to be feared and
instead should be celebrated and made regularly in the kitchen of home
bakers. While it is true that these delicate pastries can be fussy, they can
easily be mastered with some patience and perseverance. And this book
will show you exactly how you can conquer macarons in a short time
frame.
In the following chapters, you’ll learn how to recreate 25 of the tastiest
macarons ever to be made. Don’t let fear of failure hold you back from
mastering a seemingly difficult pastry recipe. Once you have the hang of
them, you’ll see just how easy and fun making your own macarons are.
And once you are comfortable with them, you can make your own
creations mixing and matching different cookie flavors with various
filling flavors.
Thanks again for purchasing this book, I hope you enjoy it! Now what are
you waiting for? Get started reading Chapter 1 now!
Chapter 1 – Vanilla and Chocolate
Macarons
 Vanilla Bean Macarons

These delicious vanilla macarons feature a vanilla bean cookie with

vanilla bean buttercream center.
Serving: 24 to 26 macarons
Prep Time: 1 hour
Bake Time: 15 minutes
Total Time: 1 hour 15 minutes
Cookie Ingredients:
¾ cup almond flour
1 cup powdered sugar, sifted
1/8 teaspoon salt
2 large egg whites, at room temperature
 ¼ cup granulated sugar
1 tablespoon vanilla
1 vanilla bean
Buttercream Filling Ingredients:
¼ cup shortening
1 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon salt
1 teaspoon vanilla
1 vanilla bean
Directions:
Step 1: Preheat oven to 325-degrees. Line a baking sheet with a parchment
paper. Set to the side for the moment.
Step 2: Blend the almond flour, salt, and powdered sugar together in a
food processor or blender. Transfer the dry mixture into a mixing bowl.
Set to the side.
Step 3: Whisk the egg whites until light and frothy. Gradually mix in the
granulated sugar, a little at a time. Keep whisking until soft peaks start to
form. Scrape the vanilla bean into the mixture and add the vanilla extract.
Keep whisking until well incorporated.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
shortening and butter together. Add in the powdered sugar, followed by the
vanilla bean, vanilla, and salt, until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Chocolate and Peppermint Macarons

This macaron features a traditional chocolate cookie filled with

peppermint chocolate ganache.
Serving: 24 to 25 macarons
Prep Time: 1 hour 15 minutes
Bake Time: 12 to 14 minutes
Total Time: 1 hour 17 minutes to 1 hour 19 minutes
Macarons Ingredients:
½ cup almond flour, fine
1 cup powdered sugar, sifted
 3 tablespoons cocoa powder, unsweetened
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1/8 teaspoon cream of tartar
Ganache Ingredients:
4 ounces chocolate, semi-sweet
½ cup heavy cream
2 drops peppermint extract
Directions:
Step 1: Preheat oven to 350-degrees and line the bottom a baking sheet
with a parchment paper. Set to the side for the moment.
Step 2: Combine the powdered sugar, almond flour, and cocoa powder
until well combined. Set to the side.
Step 3: Whisk the cream of tartar with the egg whites for about a minute
until the mixture turns foamy. Gradually whisk in the sugar for several
minutes until stiff peaks begin to form.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 45 to 60 minutes.
Step 6: Bake in the preheated oven for 12 to 14 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil before removing it from heat. Add the chocolate into
the hot cream and stir until the chocolate is completely melted. Add the
peppermint and stir until well combined. Let the mixture cool for a minute
or two before continuing.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Vanilla Almond Macaron

This simple macaron recipe features an almond flour macaron with a no-
frills vanilla filling.
Serving: 20 to 22 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 10 to 12 minutes
Total Time: 1 hour 30 minutes to 1 hour 32 minutes
Macaron Ingredients:
1 cup almond flour
1 2/3 cup confectioners sugar, sifted
¼ cup granulated sugar
3 large egg whites, at room temperature
Filling Ingredients:
6 tablespoons unsalted butter, softened
1 ½ cups powdered sugar, sifted
1 tablespoon milk
¾ teaspoon vanilla
1 drop blue food coloring
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper. Set to the side.
Step 2: Mix the confectioners’ sugar with the almond meal until well
combined. Set to the side for the moment.
Step 3: Beat the egg whites until they are frothy. Gradually beat in the
granulated sugar for several minutes until a stiff peaks begin to form. Fold
in the dry mixture from Step 2 to the egg whites until well incorporated.
Step 4: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for about 60 minutes.
Step 5: Bake in the preheated oven for 10 to 12 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 6: While the macarons are cooling, make the filling by beating the
butter until light and creamy. Gradually mix in the powdered sugar,
followed by the vanilla and milk. Finally, add in the food coloring to
achieve the desired color.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Chocolate and Peanut Butter Macarons

This macaron recipe utilizes the delicious combination of a chocolate

cookie with peanut butter filling.
Serving: 12 macarons
Prep Time: 50 minutes
Bake Time: 10 to 12 minutes
Total Time: 60 minutes to 62 minutes
Macaron Ingredients:
½ cup almond flour
1 cup powdered sugar, sifted
 ¼ cup cocoa powder, unsweetened
2 large egg whites, at room temperature
¼ cup granulated sugar
Filling Ingredients:
½ cup peanut butter, creamy
6 tablespoons powdered sugar, sifted
1 tablespoon almond milk, unsweetened
1 tablespoon coconut oil, melted
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper. Set to the side for the moment.
Step 2: Mix the almond flour, powdered sugar, and cocoa powder together
until well combined. Set to the side.
Step 3: Beat the egg whites until they’re frothy. Gradually beat in the
granulated sugar until stiff peaks form, which should take several minutes.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes. The tops of the
macaron should be smooth to touch and have a glossy appearance.
Step 6: Bake in the preheated oven for 10 to 12 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by combining
the peanut butter, melted coconut oil, and powdered sugar. Keep mixing
while gradually adding in the almond milk until well incorporated.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 German Chocolate Macarons

If you love traditional German chocolate cake than you’re going to go

crazy over these macarons.
Serving: 12 to 14 macarons
Prep Time: 1 hour 15 minutes
Bake Time: 15 minutes
Total Time: 1 hour 30 minutes
Macaron Ingredients:
1 cup almond flour
2 cups powdered sugar, sifted
3 tablespoons cocoa powder, unsweetened
3 large egg whites, at room temperature
¼ cup granulated sugar
Filling Ingredients:
1 cup pecans, chopped
2 cups flaked coconut, sweetened
1 can condensed milk, sweetened
1 large egg, at room temperature
¼ teaspoon sea salt
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom a baking sheet with
a parchment paper. Set to the side.
Step 2: Combine the almond flour, powdered sugar, and cocoa together
until well combined.
Step 3: In a separate bowl, whisk the egg whites until frothy. Gradually
add in the granulated sugar until stiff peaks form.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 15 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whisking the
condensed milk and egg together in a saucepan. Set the pan on the stove
over medium low heat and bring to a boil while whisking constantly. Add
in the pecans and the coconut and remove from heat. Let the filling cool in
the fridge until cold.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Chapter 2 – Fruity Macarons
 Lemon Macarons

These lemon macarons are delicious and refreshing, perfect for those
summer months.
Serving: 24 macarons
Prep Time: 50 minutes
Bake Time: 20 minutes
Total Time: 1 hour 10 minutes
Macaron Ingredients:
¾ cup powdered sugar, sifted
1 cup almond flour
 1 large egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla
Yellow food coloring
Filling Ingredients:
1 cup powdered sugar, sifted
3 tablespoons unsalted butter, softened
1/8 teaspoon sea salt
1 tablespoon lemon juice
2 teaspoons heavy cream
½ teaspoon vanilla
1 teaspoon lemon zest
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy and gradually add in the cream
of tartar and the sugar until peeks begin to form. Mix in the lemon juice,
lemon zest, and vanilla until well combined. Stir in the yellow food
coloring to achieve the desired hue.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for about 20 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whisking the
butter until light and fluffy. Add in the heavy cream, powdered sugar,
vanilla, salt, lemon zest and lemon juice until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Grapefruit Macarons

Feel refreshed and rejuvenated after enjoying these grapefruit macarons.

Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 10 to 12 minutes
Total Time: 1 hour 30 minutes to 1 hour 32 minutes
Macaron Ingredients:
6 ounces egg whites
8 ounces granulated sugar
8 ounces almond meal
8 ounces powdered sugar, sifted
1 tablespoon grapefruit zest
2 drops yellow food coloring
 2 drops red food coloring
Filling Ingredients:
3 sticks unsalted butter, softened
1 ½ cups powdered sugar, sifted
5 tablespoons grapefruit juice
2 teaspoons grapefruit zest
½ teaspoon vanilla
Directions:
Step 1: Preheat oven to 350-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy and gradually add in the
granulated sugar and continue whisking until peaks form. Stir in the
grapefruit zest and both food coloring.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by mixing the
sugar with the butter until smooth and fluffy. Add in the grapefruit juice,
vanilla, and grapefruit zest.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Strawberry Macarons

This oh-so-strawberry macaron recipe is delicious and can be made at

anytime during the year.
Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 14 minutes
Total Time: 1 hour 34 minutes
Macaron Ingredients:
1 cup almond flour
2 cups powdered sugar, sifted
 3 large egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon baking emulsion, strawberry
Red food coloring
Filling Ingredients:
3 tablespoons condensed milk, sweetened
1 cup unsalted butter, softened
2 cups powdered sugar, sifted
½ teaspoon strawberry extract
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the baking emulsion. Add
the red food coloring to get the desired color.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by mixing all the
filling ingredients together until smooth and light.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Raspberry Macarons

This simple macaron recipe uses raspberry jam as the filling so you don’t
have to worry about making a special filling for it.
Serving: 20 macarons
Prep Time: 50 minutes
Bake Time: 12 minutes
Total Time: 62 minutes
Macaron Ingredients:
2/3 cup powdered sugar, sifted
 ¾ cup almond flour
2 large egg whites
3 ½ tablespoons granulated sugar
Pink gel food coloring
Filling Ingredients:
Raspberry jam, seedless
Directions:
Step 1: Preheat oven to 350-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Add in the food coloring until you
reach the desired shade.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Orange Macaron

Give this macaron recipe a go if you want a traditional citrus flavor.

Serving: 20 macarons
Prep Time: 45 minutes
Bake Time: 20 minutes
Total Time: 65 minutes
Macaron Ingredients:
¼ cup caster sugar
3 large egg whites, at room temperature
1 ¼ cup icing sugar, sifted
 1 cup almond meal
2 drops red food coloring
4 drops yellow food coloring
1 tablespoon orange juice
Zest from 1 orange
Filling Ingredients:
160 grams white chocolate
¼ cup cream
1 tablespoon orange juice
Zest from 2 oranges
3 drops red food coloring
8 drops yellow food coloring
Directions:
Step 1: Preheat oven to 285-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Whisk the egg whites until foamy. Gradually whisk in the caster
sugar until peaks form. Add in the food coloring and stir until well
combined. Stir in about ½ of the almond meal and ½ of the icing sugar,
followed by the orange zest and juice. Add in the remaining ingredients.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 20 minutes. Once done, remove the
macarons from the oven and let them completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
cream to a boil and remove from heat and stir in the chocolate until
melted. Add the orange zest, juice, and food coloring.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Chapter 3 – Seasonal Macarons
 Gingerbread Macarons

Bring the holiday season to your dessert table with these gingerbread
macarons.
Serving: about 40 macarons
Prep Time: 60 minutes
Bake Time: 20 minutes
Total Time: 1 hour 20 minutes
Macarons Ingredients:
4 large egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon cream of tartar
2 cups powdered sugar, sifted
 1 cup almond flour
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
Brown food coloring
Filling Ingredients:
5 tablespoons heavy cream
1 cup white chocolate chips
1 teaspoon vanilla
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Stir in the cloves, cinnamon, nutmeg, and ginger. Set to the
side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar, cream of tartar, and salt until stiff peaks form. Add in
the food coloring to achieve the desired gingerbread color.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 20 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil and remove from heat and add in the chocolate,
stirring until completely melted. Mix in the vanilla.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Eggnog Macaron

Another Holiday favorite, this macaron recipe is great if you want the
flavor or eggnog without the need to drink it.
Serving: 24 macarons
Prep Time: 60 minutes
Bake Time: 13 minutes
Total Time: 1 hour 13 minutes
Macaron Ingredients:
6 ounces almond flour
8 ounces + 1.5 ounces confectioner’s sugar, sifted
 2 ounces granulated sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
3 large egg whites, at room temperature
Filling Ingredients:
4 ounces unsalted butter, room temperature
1 teaspoon dark rum
1 teaspoon vanilla
2 teaspoons brandy
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour, 8 ounces of confectioner’s sugar, granulated
sugar, nutmeg, and cinnamon together. Set to the side for the moment.
Step 3: Whisk the egg whites until stiff peaks form. Gradually whisk in
the 1.5 ounces confectioner’s sugar and 12 ounces of the dry mixture from
Step 2. Make sure to reserve the remaining dry mixture to be used in the
filling.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 13 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
softened butter with the remaining dry mixture from Step 2. Add in the
dark rum, vanilla, and brandy until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Pumpkin Spice Macarons

This macaron recipe brings the flavor of fall to your kitchen.

Serving: 20 macarons
Prep Time: 50 minutes
Bake Time: 18 minutes
Total Time: 1 hour 8 minutes
Macaron Ingredients:
8 ounces powdered sugar, sifted
4 ounces almond flour
1 tablespoon pumpkin pie spice
5 ounces egg whites, at room temperature
 2 ½ ounces granulated sugar
½ teaspoon salt
1 teaspoon vanilla
Filling Ingredients:
¼ cup unsalted butter, softened
3 tablespoons pumpkin puree
½ teaspoon pumpkin pie spice
1 teaspoon vanilla
1/16 teaspoon salt
3 cups powdered sugar, sifted
1 tablespoon whipping cream
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour, pumpkin pie spice, and powdered sugar
together.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar and salt until stiff peaks form. Mix in the vanilla.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 18 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by beating the
butter and the pumpkin puree until smooth. Add in the powdered sugar,
pumpkin pie spice, salt, and heavy cream.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 S’mores Macaron

This macaron recipe features the iconic summer treat S’mores.

Serving: 20 macarons
Prep Time: 1 hour 45 minutes
Bake Time: 15 minutes
Total Time: 2 hours
Macaron Ingredients:
115 grams almond flour
110 grams powdered sugar, sifted
 40 grams graham cracker crumbs
Brown food coloring
130 grams granulated sugar
120 grams egg whites, at room temperature
Filling Ingredients:
100 grams heavy whipping cream
200 grams milk chocolate
Marshmallow fluff
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar, almond flour, and graham cracker
crumbs together until well combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Add in the brown food coloring
and mix until well combined.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for about 20 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil and remove from heat and stir in the chocolate until
melted and smooth.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron. Add a dollop of the marshmallow fluff on the
chocolate filling and top with a second macaron. Continue in the manner
until you have used all the macarons.
 Shamrock Shake Macarons

Perfect for St. Paddy’s day, these macarons are a “copy-cat” of

McDonald’s Shamrock Shake.
Serving: 2 ½ dozen macarons
Prep Time: 1 hour 20 minutes
Bake Time: 10 to 15 minutes
Total Time: 1 hour 30 minutes to 1 hour 35 minutes
Macaron Ingredients:
 4 large egg whites, at the room temperature
70 grams granulated sugar
170 grams almond meal
¼ teaspoon of cream of tartar
1/16 teaspoon salt
Green food coloring
Filling Ingredients:
2/3 cup granulated sugar
2 large egg whites, at room temperature
2/3 cup unsalted butter, softened
½ teaspoon peppermint extract
½ teaspoon vanilla extract
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar, salt and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated cream of tartar and sugar until stiff the peaks form. Mix in the
green food coloring until the desired shade is reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whipping the
egg whites with the sugar. Add in the butter, vanilla, and peppermint
extract.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Chapter 4 – Specialty Macarons
 Earl Grey Macarons

These delicious macarons utilize the iconic British tea, earl grey, to bring a
unique and yummy flavor.
Serving: 10 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 24 minutes
Total Time: 1 hour 44 minutes
Macaron Ingredients:
75 grams icing sugar, sifted
43 grams almond flour
2 ½ tablespoons granulated sugar
Earl grey tea bag
Royal blue food coloring
Black food coloring
Filling Ingredients:
50 milliliters heavy cream
50 grams milk chocolate, melted
1 Earl Grey tea bag
Directions:
Step 1: Preheat oven to 250-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and icing sugar together until well
combined. Open the tea bag and dump the contents into the flour mixture.
Mix until well combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the two food colorings until
the desired shade is reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 24 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil. Remove from heat and let the tea bag steep for 5-6
minutes and remove the tea bag and whisk in the melted chocolate.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Matcha Macarons

These green tea macarons are elegant and delicious, and sure to bring a
smile to all that try them.
Serving: 20 to 24 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 15 to 18 minutes
Total Time: 1 hour 35 minutes
Macaron Ingredients:
200 grams confectioners sugar
200 grams almond flour
 2 teaspoon matcha green tea powder
75 grams egg whites, at room temperature
200 grams granulated sugar
1/8 teaspoon green food coloring
50 grams water
1/8 teaspoon cream of tartar
Filling Ingredients:
1 stick butter, softened
3 teaspoon lemon juice
230 grams confectioners sugar
1 teaspoon green tea matcha powder
Directions:
Step 1: Preheat the oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the confectioners sugar, matcha powder, and almond flour
together.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated cream of tartar and sugar until stiff peaks form. Mix in the
green food coloring until the desired shade is reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 15 to 18 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Mix in the matcha powder and lemon juice until
well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Lavender Macarons

Yes, you read that right. These macarons are made with lavender, and
they’re delicious!
Serving: 20 macarons
Prep Time: 1 hour 15 minutes
Bake Time: 15 minutes
Total Time: 1 hour 30 minutes
Macaron Ingredients:
 ¾ cup almond meal
1 tablespoon dried lavender buds
1 cup confectioner’s sugar, sifted
2 large egg whites, at room temperature
3 tablespoons granulated sugar
Purple food coloring
Filling Ingredients:
1 stick unsalted butter, softened
1 cup confectioner’s sugar, sifted
2 tablespoons honey
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the confectioner’s sugar, almond meal, and lavender buds
until well combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the food coloring until you
achieve the desired shade.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter until smooth. Add in the sugar and honey until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Rose Macarons

These delicate pink macarons have the unique rose flavor and make an
eye-catching treat.
Serving: 25 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 15 minutes
Total Time: 1 hour 35 minutes
Macaron Ingredients:
70 grams almond powder
113 grams confectioners sugar
2 large egg whites, at room temperature
7 grams tapioca starch
 21 grams caster sugar
1 teaspoon rose water essence
1/8 teaspoon cream of tartar
Filling Ingredients:
90 grams unsalted butter, softened
¾ cup confectioners sugar, sifted
1 ½ tablespoons rose water essence
20 grams white chocolate, melted
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond powder and icing sugar together. Add in the sugar
and tapioca starch.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the cream of
tartar and sugar until stiff peaks form. Stir in the rose water essence.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 15 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Mix in the rose water essence and white
chocolate until smooth.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Cake Batter Macarons

Also known as birthday cake macarons, these festive treats have a flavor
similar to cake.
Serving: 20 to 22 minutes
Prep Time: 1 hour 15 minutes
Bake Time: 12 minutes
Total Time: 1 hour 27 minutes
Macarons Ingredients:
100 grams powdered sugar
100 grams almond flour
100 grams granulated sugar
100 grams egg whites, at room temperature
2 drops red food coloring
2 drops yellow food coloring
Rainbow sprinkles
Filling Ingredients:
2 cups powdered sugar
½ cup unsalted butter, softened
½ cup boxed cake mix
1 ½ tablespoons milk
1 tablespoon cream cheese, softened
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and powdered sugar together. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the food coloring.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter. Sprinkle some rainbow sprinkles on top and
let sit for 60 minutes.
Step 6: Bake in the preheated oven for 12 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Add the remaining filling ingredients and mix
until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Coffee and Caramel Macarons

Kick start your morning with these coffee and caramel macarons.
Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 12 minutes
Total Time: 1 hour 32 minutes
Macaron Ingredients:
 140 grams powdered sugar
150 grams almond flour
10 grams coffee powder, instant
110 grams egg whites, at the room temperature
120 grams of granulated sugar
40 grams water
Filling Ingredients:
½ cup unsalted butter, softened
7 ounces dulce de leche
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together. Add in the
instant coffee powder and mix until well combined.
Step 3: Whisk the egg whites until foamy. Whisk in the granulated sugar
until stiff peaks form. Whisk in the water.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 12 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whisking the
butter and dulce de leche until smooth.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Pistachio Macarons

This pistachio macaron recipe features a white chocolate pistachio filling.

Serving: 30 macarons
Prep Time: 1 hour 15 minutes
Bake Time: 13 minutes
Total Time: 1 hour 28 minutes
Macaron Ingredients:
100 grams powdered sugar
100 grams almond flour
100 grams egg whites, at room temperature
100 grams granulated sugar
2 tablespoons pistachio paste
Green gel food coloring
 Sea salt
Filling Ingredients:
100 grams heavy cream
250 grams white chocolate
Green gel food coloring
2 tablespoons pistachio paste
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together.
Step 3: Whisk the egg whites until foamy and add the granulated sugar
and whisk until stiff peaks begin to form. Add in the pistachio paste until
well combined. Stir in the green food coloring until the desired shade is
reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter, sprinkle some sea salt on top, and let sit for
60 minutes.
Step 6: Bake in the preheated oven for 13 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil and remove from heat and whisk in the white
chocolate until smooth. Add the pistachio paste, followed by the food
coloring, and stir until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Cinnamon Roll Macaron

These macarons taste just like cinnamon rolls!

Serving: 22 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 16 minutes
Total Time: 1 hour 36 minutes
Macaron Ingredients:
200 grams powdered sugar
120 grams almond flour
100 grams egg whites, at room temperature
50 grams granulated sugar
 1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Filling Ingredients:
½ cup unsalted butter, softened
½ cup cream cheese, softened
1 tablespoon heavy cream
½ teaspoon vanilla
2 cups powdered sugar
1/8 teaspoon salt
Caramel sauce
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and powdered sugar together. Stir in the
nutmeg and cinnamon.
Step 3: Whisk the egg whites until foamy. Beat in the granulated sugar
until stiff peaks form.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 16 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
cream cheese with the butter. Add in the heavy cream, salt, and vanilla and
mix until smooth. Beat in the sugar.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron, making sure to add a
drop of caramel sauce in the middle before topping with the second
macaron. Continue in the manner until you have used all the macarons.
 Oreo Macarons

This recipe brings the iconic Oreo sandwich cookies to French macarons
for a delicious and elegant treat.
Serving: 25 macarons
Prep Time: 2 hours
Bake Time: 14 minutes
Total Time: 2 hours 14 minutes
Macaron Ingredients:
30 grams Oreo cookie crumbs
 100 grams almond flour
130 grams powdered sugar, sifted
100 grams egg whites, at room temperature
1/8 teaspoon cream of tartar
90 grams caster sugar
Filling Ingredients:
4 tablespoons unsalted butter, softened
Filling out of 12 Oreos, Double Stuffed
¼ cup powdered sugar, sifted
2 tablespoons crushed Oreo sandwich cookies
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Process the cookie crumbs, powdered sugar, and almond flour in a
food processor until fine. Set to the side.
Step 3: Whisk the egg whites until foamy and add in the cream of tartar,
followed by the caster sugar, until stiff peaks form.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and Oreo filling together until smooth. Add in the remaining filling
ingredients and blend until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Salted Caramel Macarons

Salted caramel is a relatively new flavor that has quickly gain popularity,
so it’s only natural that there would be a macaron recipe with this
delicious flavor.
Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 14 minutes
Total Time:
Macaron Ingredients:
100 grams powdered sugar
100 grams almond flour
100 grams caster sugar
80 grams egg whites, at room temperature
2 ½ tablespoons water
Course sea salt
Filling Ingredients:
Caramel sauce
Directions:
Step 1: Preheat oven to 280-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and icing sugar together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Beat in the caster sugar until
stiff peaks form. Stir in the water until well combined.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter, sprinkle some course sea salt on top, and let
sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
 Conclusion
Thank you again for purchasing this book!
I wrote this book to show others just how easy it is to make French
macarons. Far too often, bakers avoid these delicate treats because they’re
under the misconception that macarons are too difficult to make at home.
This just isn’t the case. In fact, once you get the hang of it, you’ll see just
how simple they are to make. And I hope this book has helped show you
that.
Now the only left to do is to figure out which lotion recipe you’re going to
try first!
 About the Author

Martha Stone is a chef and also cookbook writer . She was born and

raised in Idaho where she spent most of her life growing up . Growing up

in the country taught her how to appreciate and also use fresh ingredients

in her cooking . This love for using the freshest ingredients turned into a

passion for cooking . Martha loves to teach others how to cook and she

loves every aspect of cooking from preparing the dish to smelling it

cooking and sharing it with friends .

Martha eventually moved to California and met the love of her life . She
settled down and has two children . She is a stay at home mom and
involves her children in her cooking as much as possible . Martha decided
to start writing cookbooks so that she could share her love for food and
cooking with everyone else .

For a complete list of my published books, please, visit my Author's

Page ...
https :// www . amazon . com / Martha - Stone / e / B00FDU8GR6
 Free Bonus Cookbooks

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cookbooks that I have collected so far . The cookbooks I like and always
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However, even though I love sharing recipes, I would like to make this an
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 Author's Afterthoughts

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would be greatly appreciated if you could please take a moment to
REVIEW this book on Amazon so that we could make our next version
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Martha Stone