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In the French macarons, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded slowly and gently until the desired consistency is reached. This folding process is very important.

My family loves French Macarons, so I thought I would make them at home.

The process is very delicate. I tried so many times, and I ruined it so many times😃 . But after so many times, I found a good way to make them. Here I am sharing my recipes. I better say the techniques. If you follow these steps, you will make your homemade macarons easily ☺️. I made two batches this time, pink (for Valentine's day ) and peach-colored truffle macaron.

Note: Truffles are often described as having a slightly garlicky flavor with a deep distinct aroma. The pungent aroma and subtle flavor can turn any regular dish into a gourmet taste.

These French macarons are a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over.

Prep time: 1 hour 15 mins

Assembling time:15 mins

Cooking time: 15 mins

Serving: 20 cookies



55 g egg whites (approx 2 large eggs)

55 g granulated sugar

70 g almond flour

70 g powdered sugar

1 teaspoon truffle powder

1/4 teaspoon cream of tartar

Food coloring

Filling :

150 g Cream cheese

1 cup Heavy whipping cream (whipped)

2 tablespoon Powder sugar


Step 1: Prepare the Cookies

First, mix the truffle powder, powdered sugar, and almond flour together into a bowl.

Blend them in a food processor for 2 mins.

Then sift them with a sieve.

There should not be any lump, and this step is very important.

Then, add the room temperature egg whites into a very clean stand mixer or a mixing bowl.

Whisk egg whites. After 2 mins, add the cream of tartar and then, very slowly, add the granulated sugar.

Add the food coloring and mix in. Continue to beat until stiff peaks form.

After that, start folding the truffle powder, powder sugar, and almond powder mixer little by little with the egg whites.

Fold gently and take the air out(Do not over mix it).

The final mixture should look like flowing lava.

Spoon into a piping bag with a medium round piping tip.

Pipe it onto a baking sheet lined with parchment paper.

Tap on the counter several times to release air bubbles (if any), and add a smoother finish on the top.

This step is very important.

Allow resting for about one hour to get dry the top before placing it in the oven.

Preheat the oven to 300 F degrees.

Bake them for 12 to 15 mins.

Allow cooling completely before removing from baking sheet.

Step 2: Prepare the Filling

Combine powder sugar and cream cheese together.

Mix it completely and make it fluffy.

Then fold the whipped cream and gently mix it.

Spoon into a piping bag with a medium round piping tip.

Set aside.

Step 3: Assemble the Cookies

After the cookies come to room temperature.

Pipe the filling onto the back of half the shells and form a sandwich.

I found the Macarons taste much better after aged in the fridge for 2-3 days. That allows the filling to soften the cookies inside and crispy the outside.

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