Light and crisp on the outside, soft and chewy in the centre. Colour them, flavour them and fill them!
Servings: 18
Preparation Time: 20 mins
Cook Time: 15 mins


1. Sift together the icing sugar and almond flour, twice if not blended.
2. Whip the egg whites to frothy consistency and slowly add the sugar and cream of tartar, whipping until soft glossy peaks form. This can take 5-10 minutes. *pro-tip - leave your egg whites uncovered in the fridge overnight to dry out. A lot of pros do this and it's called ageing the egg whites.
3. Add the vanilla (or other flavouring) to the meringue. Whip egg whites until thick and glossy but soft peaks still form
4. Add a drop of food colouring to the tip of your whip if you want to colour your macarons
5. Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the centre. Continue two more times or until you don't see any dry spots.
6. Add in the rest of your dry ingredients and continue folding
7. Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
8. Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed. Hold your tip straight up in the centre of the circle, about 1/4″ away from the paper and squeeze until the batter fills the circle 3/4 of the way then lift straight up.
9. Lift your tray up about 5 inches and drop onto the table to pop any bubbles that are under the surface of your macaron and the batter should spread to the edge of the circle.
10. Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 60 minutes or until a dry film develops over the surface of the cookie
11. Bake at 150ºC for about 15 minutes or until lightly browned
12. Traditional french macaron recipe uses flavoured buttercream as a filling but you can use jams, curds or even ganache. The flavour possibilities are endless!
13. Serve your French Macarons with some Mullins Strawberry Ice Cream
14. Flavour possibilities; Pink macarons flavoured with freeze dried strawberries and strawberry jam buttercream Yellow macarons flavoured with lemon extract and lemon curd Pink macaron with passion fruit filling Green macaron with pistachio filling Beige macaron with salted caramel buttercream Chocolate macaron with espresso infused ganache Lemon macaron with raspberry jam filling

French Macarons with Mullins Strawberry Ice Cream