French Macarons with Charles Antona Fig Jam

Even with a perfect recipe, getting the finicky French macaron right depends on technique. That said, everyone claims to have the trick to making the perfect batch, whether that be letting the piped-out morsels rest and form an outer shell, or letting eggs sit out for several hours so that they come to room temperature. All these tricks help, but let’s remember that we’re here to make dessert—so things don’t need to get so complicated! This French macaron recipe is a great introduction to the beloved French pastry. Use the jams from your France Box or SNACK BOX to make your own!


  • 1 cup powdered sugar
  • ¾ cup almond meal
  • 2 egg whites
  • 5 Tbsp. granulated sugar
  • Red and blue food coloring
  • 10 tsp. fig jam


1. Preheat oven to 350°F and line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the powdered sugar and almond meal and whisk to combine. Pass the mixture through a sieve and discard any larger pieces of almond meal that remain.

3. Add the egg whites to a mixing bowl or to the the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 30 seconds, then add the sugar 1 tablespoon at a time every 10 seconds. Beat until stiff peaks form, another 40 to 50 seconds (about 2 minutes total). Do not over whip.

4. Add in 3 to 4 drops each of the red and blue food coloring. Do not mix. Carefully fold in half the almond meal mixture into the egg whites until just combined, then fold in the other half of the almond meal mixture. Do not overmix.

5. Transfer the batter into a piping bag with a wide tip. Pipe circles of batter about 2 inches wide and 1 inch apart from each other onto the prepared baking sheets. Drop the baking sheets onto the counter from a height of 2 inches to remove any air bubbles. Bake until the cookies are just barely cooked through, 15 to 18 minutes. Do not let the cookies brown.

6. Remove from oven and let cool. Distribute ¾ tsp. jam onto flat side of half the cookies, then sandwich together with the other half. Serve at room temperature and store in an air-tight container in the refrigerator for up to 1 week.


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  • Mary Guin

    Hi Hillary! Kudos for embarking on making macarons! As a pastry chef and instructor, I will agree these are definitely finicky.

    Just a few suggestions to prevent those cracked shells. Lower your oven temp to 300. The high heat of 350 you have listed is a little aggressive and may be causing steam to burst through the shell.

    The lower temp will also help get those cute “feet” which are iconic of macarons.

    Also, make sure to use a non liquid food coloring. Use something gel-like instead. Your main goal in making macarons is keeping the liquid content down. If your batter turns soupy it’s game over. Using the gel will probably also help with keeping the shells from cracking.

    Hope this helps! Happy cooking!


    • Try The World

      Awesome suggestions!