French Macarons with Raspberry Jam & Cinnamon Honey


A Macaron is a delicate almond flour cookie from France (naturally gluten-free) . I’ve held off making macarons for a while because I’m not skilled at using a piping bag and I wasn’t sure how hard or easy the recipe was going to be.

Before I get started with the French macaron recipe, let me clarify the difference between a macaron and a macaroon. The later of the two is a mound of shredded coconut (and maybe some other ingredients) and can be topped or coated with almonds and even chocolate.

Here’s the recipe (from Martha Stewart):

3/4 cup almond flour

1 cup powdered sugar

1 tsp cocoa powder

2 egg whites, room temperature

1/4 cup super fine sugar

pinch of cream of tartar

The Steps:

1) Preheat oven to 375. Combine the powdered sugar and almond flour in a food processor and pulse until fully mixed.

IMG_0032 IMG_0033

2. Sift the flour mixture two times. IMG_0034

3. Add 1 tsp cocoa powder and mix together. IMG_0036

4. Using a stand mixer, beat the egg whites and cream of tartar until soft peaks form. Add super fine sugar and beat again for approximately 8 minutes or until stiff peaks form.


5. Slowly add the dry mix to the egg whites and carefully fold together. Scoop mixture into a pastry bag with a 1/2 inch round decorative tip at the end. Line a baking tray with parchment paper. IMG_0039

6. Form the macarons into small circles. You can make them as wide as you like. Once a tray is full carefully remove any air bubbles by tapping tray against your work surface. Let the uncooked macarons rest for 15 minutes before cooking. Turn oven temperature down to 325.


7. Bake macarons for 10 minutes, but rotate the baking sheet halfway through. Cook one batch at a time and after each batch is complete turn up the oven to 375, heat for 5 minutes then place the next batch in oven and lower temperature back down to 325. (confusing, I know) IMG_0041

8. Place macarons on a cooling rack before you fill them.

Filling the macarons is the easiest part of this process. First you must decide what flavor you want to use. I chose raspberry jam and cinnamon honey. For the cinnamon honey whip up 1-2 tbsp of honey with a 1/4 tsp of cinnamon.

9. Fill a macaron half with 1/2-1 tsp of your desired filling then place another macaron half (preferably one with the same dimensions) on top and place in an airtight container for storing. I left a few out but placed the rest in the freezer. They are good for up to 3 months if you decide to store them in the freezer.




3 thoughts on “French Macarons with Raspberry Jam & Cinnamon Honey

  1. Kate says:

    Aren’t they quite fun to make? A little science experiment of sorts. Next time, try two or three more folds and flicks with the spatula and those mac shells will be smooth as can be.

    • Hannah Cooper says:

      Yes they were really fun! Thanks for the tip! I had to use my fingers to smooth them out which didn’t work too well… I’ll be sure to try your idea next time I make macarons. (:

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