French Macarons


French Macarons

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Macaroons decorated like snowmen with a red scarf and blue frosting hat

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Recipe Data


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    Servings and Ingredients

    Serves 24
    1 ¾ c. Hy-Vee powdered sugar
    1 ¼ c. almond meal
    3 large egg whites
    ¼ tsp. Hy-Vee salt
    3 tbsp. Hy-Vee granulated sugar
    ½ tsp. Hy-Vee vanilla or Hy-Vee almond extract
    Hy-Vee food coloring
    Creamy Vanilla Frosting or 1/2 cup prepared creamy white frosting


    1. In a medium bowl, thoroughly combine powdered sugar and almond meal; set aside.
    2. In a large mixing bowl, beat egg whites and salt with whisk attachment on high speed of electric mixer until soft peaks form (tips curl). Using a rubber scraper, fold half the almond mixture into egg white mixture; fold in remaining almond mixture until smooth.
    3. Line baking sheet with parchment paper. Fit pastry bag with a 1/4-inch round decorating tip or snip one corner from a plastic sandwich bag to make a 1/4-inch opening. Fill with egg white mixture. Pipe 1-1/4-inch mounds onto parchment paper-lined baking sheet, about 1-1/2-inches apart, smoothing point of mound with the tip of the bag. To release air bubbles, lift cookie sheet about 5 inches above work surface and drop; repeat 4 times. Let stand 20 to 30 minutes or until tops are no longer sticky.
    4. Position oven rack in center of oven. Preheat oven to 300 degrees. Bake 13 to 15 minutes or until bottoms just begin to brown. Cool 2 minutes on pan. With a spatula, lift cookies from parchment; cool thoroughly on wire rack.
    5. Spread 3/4 teaspoon frosting on flat side of one cookie; sandwich with flat side of another cookie.
    6. Store in an airtight container up to 3 days.
    7. Creamy Vanilla Frosting: In a large bowl, beat 2 tablespoons softened butter and 2 tablespoons shortening with electric mixer until smooth. Beat in 1 cup powdered sugar, 1/2 cup at a time. Beat in 1-1/2 teaspoons milk and 1/4 teaspoon vanilla extract until creamy. Makes about 1/2 cup.
    8. Macaron Snowmen: Prepare untinted batter. Print snowman template; slide under parchment as guide for piping batter. Holding tip about 1/4 inch from parchment, outline snowmen first, then fill in random directions using decorating tip to create smooth surface. Bake and cool as directed above. On half the snowmen, pipe on red frosting for scarf and blue icing for cap. Use frosting to attach mini chocolate chips for buttons and red cinnamon candy for cap tassel. Use frosting to attach a plain snowman to a decorated one, flat sides together.
    9. Peppermint: Substitute peppermint extract for vanilla extract; add 5 drops red food coloring to egg white mixture after granulated sugar. Tint frosting with 2 drops red food coloring.
    10. Lemon: Substitute lemon extract for vanilla extract; add 10 drops yellow food coloring to egg white mixture after granulated sugar. Tint frosting with 3 drops yellow food coloring.
    11. Raspberry: Substitute raspberry extract for vanilla extract; add 25 drops red food coloring and 5 drops of blue food coloring to egg white mixture after granulated sugar.
    12. Mint: Substitute mint extract for vanilla extract; add 7 drops green food coloring to egg white mixture after granulated sugar. Tint frosting with 3 drops green food coloring.
    13. Cinnamon: Substitute cinnamon extract for vanilla extract; add 8 drops red food coloring, 5 drops yellow food coloring and 4 drops blue food coloring to egg white mixture after granulated sugar. Stir 1 teaspoon sifted cocoa powder into batter with almond mixture. Tint frosting with 4 drops red food coloring, 3 drops yellow food coloring, 2 drops blue food coloring and 1 teaspoon cocoa powder.

    Nutrition facts


    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 5mg
    • Sodium: 40mg
    • Total Carbohydrates: 17g
    • Protein: 2g

    Daily Values

    Vitamin A 0%
    Vitamin C 0%
    Iron 0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.