Robin Egg Macarons

Robin Egg Macarons

Check out these little cuties! Easter is just around the corner so I whipped up a batch {my first batch} of French macarons. Robin's egg macarons in a Martha Stewart inspired robin's egg blue with speckles. I always go to Martha for Easter inspiration. Her signature pastel {and earthy} color palettes lend themselves so easily to Easter baking. And her recipe must be fool-proof. I was relatively successful on my first attempt. My "feet" were nearly perfect. Seriously! The proof is in the photos. I only made one batch. Woot!

Why I love these robin egg macarons

Of course there's room for improvement. These finicky French cookies will take some practice. But I'm okay with that. The more I practice, the more I get to eat. I think I'm gonna get creative with these little treats. There are so many inspirational combos to try. Delicate colors and unique fillings. This might be the perfect summer project. Let me know if you find one you'd like me to try!

Tips, techniques + takeaways

If you give these a whirl, go easy on the coloring for the cookie. Just a tiny drop of AmeriColor Turquoise is all it takes. And they bake up a little darker than the batter so keep that in mind. I used a small stiff brush and some Chocolate Brown AmeriColor gel food coloring to splatter the speckles. Make sure to wear gloves and splatter from a bit of a distance. Trust me, those are both good tips. My fingers will be brown for days. Oops.

Bonne Chance! {good luck en Français}


AmeriColor Tuquoise
AmeriColor Chocolate Brown

French Macarons

Makes about 36 macarons


  • 1 cup icing sugar

  • 3/4 cup almond flour

  • 1 pinch cream of tartar

  • 1/4 cup caster sugar, must be very fine

  • 2 large free range egg whites, room temperature

  • Gel food coloring (optional)


  1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. Set aside.

  2. Preheat oven to 375º

  3. Whisk egg whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add castor sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

  4. With a rubber spatula, gently fold in desired gel food coloring just until the color is even. Be careful not to over mix.

  5. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets {or a macaron Silpat baking mat} dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

  6. Reduce oven temperature to 325º. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 4-10 minutes. Keep a watchful eye on them {you don’t want any color on a French Marcaron}

  7. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. {If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons}

  8. After each batch, increase oven temperature to 375º, heat for 5 minutes, then reduce to 325º.

  9. Sandwich 2 same-size macarons with 1 teaspoon meringue filling. Serve immediately. Or separate cookies with parchment, wrap tightly with saran wrap and freeze for up to 3 months. Let come to room temperature completely before serving.

Source: Martha Stewart

Basic Meringue Filling

Makes enough to fill about 36 macarons


  • 1 1/2 cups sugar

  • 6 large free-range egg whites

  • 1 teaspoon pure vanilla extract


  1. Place egg whites and sugar in a heat proof bowl over a pan of simmering water.

  2. Whisk until sugar melts and mixture reaches 160º on a candy thermometer.

  3. Remove from heat, whip with hand held beaters on high speed until mixture is cool and stiff peaks form {about 6 minutes}. Add vanilla extract and give it one more blast. Use immediately.

TIP: I like to use a glass bowl for this meringue. Do not use the stainless bowl from a stand mixer. It may get damaged.