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+ servings

French Macarons

Learn how to make the BEST homemade French macarons with a basic shell and a classic cream cheese filling.
Prep Time: 28 minutes
Cook Time: 12 minutes
Rest Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 28 filled macarons (56 shells)
Author: Valentina's Corner


french macaron shells-

cream cheese filling-


prepare macaron shells-

  • Prepare a piping bag with a round tip. Line 2 large baking sheets with prelined parchment paper.
  • In a food processor or in a blender, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl.
  • Add room temperature egg whites into a separate bowl. Then on high speed beat until the eggs begin to foam. Continually beating, slowly pour in the sugar and beat just until stiff peaks form.
  • Add about half of the sifted mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until well the mixture flows like honey.
  • Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.
  • Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
  • Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.)
    Preheat the oven to 325F.
  • Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.
  • Allow the macarons to cool before removing them from the parchment paper for easier removal.
    Transfer the macarons to a cooling rack to completely cool.

prepare filling-

  • Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix.  Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
  • Pipe the cream onto a macaron shell and top with another shell to form a sandwich. 
    Repeat with the remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours allowing them to mature.


This recipe will make a total of about 28 macarons, 56 macaron shells.
We love using macaron boxes for packaging and even for gifting!