Summer Macarons

Have you ever been too scared to start anything because it was supposedly super difficult? That’s French macarons for me. They are, at least from what I know, the holy grail of cookie baking. Supposedly. But I figured, OK, I will just give it a shot and see what happens. I mean, I didn’t expect anything, I started watching videos on how to make French macarons and I just figured that I could throw away the first batch in case it didn’t turn out. So I went, I made them, and was surprised that they were as good as they were. I mean, yeah, they still need improvement. I will give you that, but they were much better than I had ever expected them to turn out.

For some reason this makes me ask philosophical questions. How often are we too scared to start anything because we were told or we simply assume that it is too hard? How often do we shy away from simply trying because we might fail?

I decided to put my first batch of French macarons on this blog. With all their flaws. Like the fact that they still have little “hats”. If I had done them properly, they would be flat and much easier to stack on top pf each other. Because I don’t want to be this person who doesn’t try out things because they are supposedly too hard. I don’t want you to think that all my baking is perfect. I didn’t put the second or even third batch on here, because I also want to encourage you to just give it a go. French macarons might be my personal baking challenge, maybe yours is something else.

So who cares if my macarons turned out to be a bit hollow? Who cares that I didn’t manage to make them as evenly round as I would have liked to? In our world full of Instagram perfection, I want to offer my imperfect macarons. I want people to realize that taste is more important than looks. It should be like that, but it isn’t. All that matters, apparently, is that your French macarons look perfect. Mine weren’t, but they still tasted great.

I want my summer to be imperfect. Yes, you read right. Imperfect. Perfection is overrated. Perfection is boring. I want to eat my imperfect French macarons and enjoy their lemon curd filling or the raspberry cream filling. That’s my style. In pastel colors.

Because I decided to join the five German bloggers in their pastel welcome of summer. With my personal Mount Everest. I welcome summer with imperfectly perfect French macarons.

French Macarons

Print Recipe
Serves: About 14-16 macarons, depending on size Cooking Time: 25min preparation + 16min of baking


  • 2 eggs whites at room temperature (zimmerwarme Eiweiß)
  • 80 grams of blanched almonds (blanchierte Mandeln)
  • 120 grams of icing sugar (Puderzucker)
  • 20 grams of regular sugar (weißer Zucker)
  • 1 pinch of salt (Prise Salz)



If you forgot to take out the eggs on time, leave them in warm water for a few minutes, then separate them. Choose a metal or glas bowl for the egg whites and make sure it is clean and free of any grease.


Put the almonds and icing sugar in a food processor and process for a minute.


Sieve (sieben) into a bowl. Don't skip this step. If you have larger almond chunks, put them back into the food processor, process and sieve again.


Weigh the regular sugar and put aside.


Now start beating the egg whites with a mixer on low for two minutes. Add the salt once they look foamy. Switch to medium speed for three minutes. Once you have soft peaks, add food coloring (if any) and the sugar. Change to high speed for another three minutes. Your meringue should look glossy and form very stiff peaks.


Add the almond/sugar mix to the meringue all at once and start folding with a spatula delicately.


Most important part, the creation of the batter (macronage) This is really important, read carefully! If you undermix the batter, you will not have proper macarons at the end, but this holds also true if you overmix. Finding the right constistency is key for the macarons to turn out beautifully. The first important thing to keep in mind is to only fold the whole mix. First it will look like the almonds and the meringue don't like each other. This is normal. Simply continue folding slowly. Continue doing so until the batter starts moving back slowly if you take out the spatula. Your final batter should have the constistency of honey. It is liquid, yes, but it will move very slowly. If you have pancake batter, you went too far. The best vido for knowing the right constistency is this one in my opinion.


Once you are happy with your macronage, prepare two baking sheets with parchment paper and pipe round circles of about 3-4 centimeters onto each. You should be able to fill both baking sheets with macarons.


Once you are done, rap and bang the baking sheets to get out any air bubbles. If the macronage has the right consistency, for example any "swirls" will move back into place. That's why I know I undermixed my batter as the "hats" didn't disappear.


Let the macarons sits between 15-20 minutes. This will help them dry and also help to create a shell so they rise properly. Preheat oven to 145 degrees Celsius meanwhile.


Place first baking sheet in the middle and bake between 15-17 minutes. Repeat with the second batch.


Let cool completely before filling with your favorite filling. Mine were filled with raspberry cream filling and lemon curd.


Macarons are best kept in an airtight container in the fridge. They will develop the best flavor after about 24 hours of cooling in the fridge. Macarons also freeze beautifully. Take them out 20 minutes before serving.

If you want to check out some more summer recipes and DIY ideas welcoming summer, please go here (all in German):

Love Decorations a DIY blog in German
Fräulein Meer backt a baking blog in German
Naschen mit der Erdbeerqueen a baking blog in German
Tulpentag an interior, DIY and food blog in German
Holz & Hefe a baking and DIY blog in German with some travel

I am also taking part in the link party Fiesta Friday. For other food recipes, please go here.

So what is your personal Mount Everest?















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  • Reply
    Jhuls | The Not So Creative Cook
    14/07/2017 at 2:32 PM

    Until now, I haven’t made macarons coz I am still scared. These look delicious! Thanks for sharing at Fiesta Friday party!

    • Reply
      14/07/2017 at 2:36 PM

      Thanks and as I stated, my first batch was not perfect yet, but I decided to post them anyway because they are easier to make than I thought.

  • Reply
    Angie | Fiesta Friday
    15/07/2017 at 4:41 AM

    You managed to get those “feet” so I’d say it’s a success! I’ve tried macarons a few times. Strangely the first time I did turned out to be the best. Beginner’s luck, maybe? Even the less successful ones still taste good, though 😄 So I’m putting you down to cohost FF 182, July 28. Liz @ spades, spatulas and spoons is the the cohost. Let me know if that’s ok.

    • Reply
      16/07/2017 at 11:12 AM

      Hi Angie, it is, I emailed you some questions I have.

  • Reply
    Marileen | HOLZ & HEFE
    15/07/2017 at 10:08 PM

    Liebe Jenny,
    die sehen total lecker aus! Ich habe bisher nur einmal Macarons gemacht und muss das sehr bald wiederholen, wenn ich deine so sehe!
    Wie schön, dass du noch einmal dabei bist :).
    Liebe Grüße

    • Reply
      15/07/2017 at 10:32 PM

      Hey Marileen, musst du unbedingt wieder machen 🙂 Ich habe mir ein paar Kolleginnen eingeladen für eine Macaron-Party, ich freue mich schon!

  • Reply
    16/07/2017 at 10:02 PM

    I’ve only made them once and it was a pretty big project for me. 😉 You did a great job!!

    • Reply
      16/07/2017 at 10:30 PM

      Thanks, will make them again soon.

  • Reply
    18/07/2017 at 7:43 PM

    Ich bekomme echt Lust, selbst mal Macarons zu machen, wenn ich deine hier so sehe! Lecker 🙂 Ich hab mich noch nie ran getraut.
    Schön, dass du nochmal dabei bist!
    Lieben Gruß,

    • Reply
      18/07/2017 at 8:10 PM

      Danke, falls du sie machst, berichte gerne

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