French Macaron Recipe

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macaron 2

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macaron 7

macaron 8

macaron 9


70 grams of egg whites (around 2 eggs) room temperature, aged

35 grams of granulated sugar

115 grams of powder sugar

60 grams almond flour

Food coloring optional


Stick your cookie sheet in the fridge.

Sift all dry ingredients. I know it is tedious and annoying, but this part is very important.

Whisk egg whites on high speed. This can be done by a hand mixer, electric mixer, or by hand whisking (it will take a lot of work to whisk by hand but it is possible. I have done it a few times). As the egg whites get frothy, add the granulated sugar and food coloring by thirds. Whisk until egg whites have firmed and can form peaks.

Add powdered sugar and almond flour by thirds in the egg white mixture. Make sure to use the folding technique when you mix the almond flour and powdered sugar with the egg white mixture. A video of the folding technique will be at the end of this post.

Pipe the batter into a piping bag and apply small circles on your parchment paper/cookie sheet. Then, pop the cookie sheet to get rid of the air bubbles in the macarons. Let the macarons rest in a cool area for 20-30 minutes.

Preheat oven to 350.

Stick the macarons in the oven for about 15-20 minutes in the oven.

After taking the macaron shells out of the oven and cooling, put ganache on a macaron shell and sandwich them!

The BEST Chocolate Chip Cookies

I’m going to share my signature chocolate chip cookies recipe!! Deliciousness guaranteed. (Scroll down for the recipe)

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choc chip 333

choc chip 444

choc chip 555

choc chip 666

choc chip 777

choc chip 888

choc chip 999

choc chip 1010

choc chip 11 11 11

choc chip 1212

1/2 cup butter                                          1/2 tsp baking soda

1/2 cup white sugar                                1/4 tsp salt

1/2 cup brown sugar                              1 tsp espresso powder or instant coffee powder

1 egg                                                          3/4 or 1 cup of semisweet choc. chips

2 tsp vanilla extract                               Pinches of salt on dough.

1 1/2 cups of all purpose flour

Preheat your oven to 350F.

First, you need to brown the butter. Put the butter in a saucepan on medium low heat. Mix the butter occasionally. Watch the butter until it turns browner and it smells more nuttier. It’s super important to keep an eye on the butter, because you can burn it easily.

In a large bowl, add white sugar and brown sugar. Then, pour in the brown butter and egg, then mix. Add the vanilla extract, flour, baking soda, salt, and espresso powder to the mixture. Mix. Then combine the most important element, the chocolate chips and mix it in the dough.

If the dough seems too sticky and “loose” allow yourself to add a little more flour. After, get a plastic wrap to wrap the cookie dough. Refrigerate the dough for at least 30 mins. The more you refrigerate, the better the cookies taste (I have no idea why, it just works that way. Trust me 😉 ). The cookie dough can last up to a full week in the fridge.

Shape the cookie doughs into a ball. If you like more flatter cookies, flatten out the cookie dough a little. Put the doughs on parchment paper or a greased cookie sheet. Sprinkle a pinch of salt on each cookie. Bake for about 10 minutes. And then you’re done!!

All you have to do now is enjoy.