Oh la la le macaron!

French macarons will never quite go out of style. From its shiny and chewy outer shell to its ganache or buttercream filling, they are the perfect dessert for any occasion.

Originally, the macaron did not come with a filling! The French devised the sandwich twist based on a simple Italian almond cookie. Regardless of its origin, the beauty of the macaron is in its flexibility in colors and various fillings. In one bite, these cute confections will give you a taste of European culture and a most satisfied palette. While there are limitless recipes and versions of the macaron, here at Oliver Royale we bring you our most trusted macaron recipe that will be sure to impress your guests at one of the many holiday get togethers in these coming weeks! 


Oliver Royale Basic Macaron Recipe


  • 250 grams of Almond Flour 
  • 250 grams of Powdered Sugar
  • 300 grams of Egg Whites
  • 600 grams of Granulated Sugar
  • Buttercream for filling (you choose!)


  1. Using the stand mixer, whip egg whites on medium speed to soft peaks. Slowly pour granulated sugar until stiff peaks form. Set the meringue aside. 
  2. Meanwhile, stir together almond flour and powdered sugar until it is well combined. 
  3. Place 1/3 of the meringue in the almond flour mixture. Mix until well combined, and there are no dry clumps.
  4. Fold in the remaining 2/3 of the meringue until well combined. 
  5. Place batter in a pastry bag fitted with a coupler. Pipe a half dollar shape onto a parchment lined sheet pan. 
  6. Bake at 325 degrees for 13 minutes. 
  7. Let cool, remove from pan and sandwich with the desired buttercream.

* Color variation – to color the macarons, place 4 drops of food coloring in the almond mixture before Step 3. 

* To make red velvet macarons, add 25 grams of cocoa powder to the almond flour and powdered sugar in Step 2. Add 8 drops of quality red food coloring when adding the first 1/3 of meringue to the almond mixture. 

* To make chocolate macarons, increase the egg whites to 350 grams and add 60 grams of cocoa powder to Step 2. 

Sondra Richardson