Almond Macarons

Prep Time



Cook Time





Serves Up To




  • 1⅛ cups Blue Diamond Almond Flour

  • 1½ cups powdered sugar

  • 3 large egg whites, brought to room temperature

  • 2 tablespoons granulated sugar

  • ½ teaspoon cream of tartar

  • Vanilla Buttercream Filling:

  • 4 tablespoons unsalted butter at room temperature

  • ¼ teaspoon salt

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract


  1. 1

    Preheat oven to 300°F.

  2. 2

    Line two baking sheets with parchment paper.

  3. 3

    Combine almond flour and powdered sugar in a food processor and process until very fine, about 40 seconds. Sift into a bowl to remove any large clumps.

  4. 4

    In a stand mixer, whip eggs on medium-high speed until soft peaks form. Add granulated sugar and cream of tartar while machine is running. Continue to whip until stiff and glossy peaks form

  5. 5

    Using a rubber spatula, gently fold in almond flour mix one third at a time. Do not over mix. Transfer mixture into a large piping bag.

  6. 6

    Pipe 1-inch circles onto the parchment paper, leaving 2-inches of space in between. Tap trays against the countertop to release extra air from cookies. Let sit for 30 minutes, until they form a dry skin.

  7. 7

    Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close eye, as they will brown quickly.

  8. 8

    Let cookies cool completely before removing from pans.

  9. 9

    For filling, beat butter with salt until fluffy, about 2 minutes. Slowly add powdered sugar and vanilla and beat until light and smooth, about 3 to 4 minutes. Transfer to piping bag and pipe between two cookies.

Made with these products:

Almond Flour Photo

Almond Flour

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