A selection of 12 macarons: three of each flavor, lemon, raspberry, chocolate, and pistachio. Gluten-free

In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whisk the egg whites until frothy, then add granulated sugar gradually, continuing to whisk until stiff peaks form. If using food coloring, add it now.

Prepare the Macaron Batter

Gently fold the sifted almond flour mixture into the egg whites using a spatula until well combined and the batter flows like lava.

Combine Mixtures

Transfer the batter to a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet, about 1.5 inches in diameter. Tap the baking sheet on the counter to release any air bubbles.

Pipe the Macarons

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

Rest the Macarons

Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they have a smooth, shiny surface and can be lifted off the parchment easily.

Bake

Allow the macarons to cool completely. Pair them up, and pipe or spread the desired filling (lemon curd, raspberry puree, chocolate ganache, or pistachio paste) on one macaron shell and sandwich with another.

Cool and Fill

For the best flavor and texture, let the filled macarons rest in the refrigerator for at least 24 hours.

Rest Again

Almond flour

Powdered sugar

Egg whites

Granulated sugar

Cream of tartar

Food coloring (optional)

French Macaron Sleeve

Make French Macaron Sleeve Recipe in just 2h . A selection of 12 macarons: three of each flavor, lemon, raspberry, chocolate, and pistachio. Gluten-free

French Macaron Sleeve Recipe

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