Robin’s Egg Macarons

Robin's Egg Macarons.  Easy to make and perfect for Spring!

Hey y’all!! I hope you are enjoying all the Spring recipes I’ve been sharing this month!  I thought Spring was right around the corner with our temps reaching 74 tomorrow, but….. it is dropping to 38 that night.  So these springy macarons are brighten up a chilly day.

I love the colors of robin’s eggs and they just scream spring to me.  I knew it would be a fabulous look for macarons.

Robin's Eggs Macarons

Macarons can be intimidating, they are a fussy cookie to make, however they are actually a very easy cookie to make, it uses few ingredients and few steps.  The challenge is in the folding, a few strokes to much or too little and your macarons won’t come out perfectly.  This is my second time making macarons and while I did have a few casualties I was happy with the way they came out.  I think I could have whipped my egg whites a minute or two longer and I think I might have let them set before baking just a touch too long resulting in a few being lopsided.  These flaws did not make them any less delicious lol!

I know you can look for macaron recipes on the internet and you are going to see a whole lot of rules and tips and it might get overwhelming.  I have found a no fail recipe from Entertaining With Beth that includes a YouTube video and it will have you making macarons in no time!

The only tip I can share personally is to go ahead an invest in a silpat macaron sheet, they are like 12 bucks on Amazon, they have an outline for each, without this silpat I cannot pipe even circles for the life of me lol

The recipe is simple, just follow the tips in the video and you’ll be fine.  My other tip is to not give up after the first or second or third try.  These are a delicious cookie and with practice you can make them perfect too.

5.0 from 1 reviews
Robin's Egg Macarons
  • 3 Egg Whites
  • ¼ cup white sugar
  • 2 cups confectioners sugar
  • 1 cup almond flour
  • pinch of salt
  • ¼ tsp cream of tartar
  1. Preheat oven to 300.
  2. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. You want a really fine powder mixture to create a smooth and pretty top to your macaron.
  3. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. (If you didn't let them sit out prior to starting, just submerge the whole eggs in warm water for 5 minutes.) Whip until they form a peak that stands upright.
  4. Fold your flour/sugar mixture into the egg white mixture. This part is really critical. Under mix and your macaroons will be lumpy and cracked when they bake with no feet, over mix and your macarons will be flat and won't have feet. You want the batter to move like lava when you're done. Watch the video and it'll show you visually what this consistency looks like.
  5. Transfer batter to a pastry bag, or a ziplock bag. Cut a little bit of the bag's corner off (about a ¼ inch bit), and pipe out 1 inch rounds on a baking sheet topped with your silpat or parchment paper.
  6. Once you've filled your cookie sheet, rap the pan on the countertop hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 20 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips.
  7. Only put one tray of macarons in the oven at a time. This will ensure that each tray gets in the ideal spot of the oven. Bake for 20 mins.
  8. While you're baking all your macarons, you can make the filling! I made some whipped chocolate ganache or you can use a simple chocolate buttercream, it is up to you, both will be delicious.
Recipe via Entertaining With Beth

Robin's Egg Macarons.  Perfect for Spring!

I whip these up and fill them with a whipped  chocolate ganache.  I add just a bit of light blue food coloring to give them a robin’s egg color and then before baking I sprinkle them with a little cocoa powder for that speckled look.

Gorgeous Robin's Eggs Macarons

They are gorgeous and perfect for your Easter table.  You can resist this light cookies with chocolate filling?

So don’t be scared, take your time and you too will have amazing macarons that will wow!


Head on over to Dana’s and check out her Fluffy Bunny Tails, yum!!

bunny tails

Want more Spring Desserts? Check out my other Springy Recipes!

Easter Egg Bark

Banana Split Cake

Banana Split Cake


Lemon Brownies

Lemon Brownies


Lemon Curd Meringues

Lemon Curd Meringues


Lemon Curd Blossoms

Lemon Curd Blossoms

Follow me on Pinterest for more yummy inspiration!

Visit Life With The Crust Cut Off’s profile on Pinterest.

I have 23 Lovely Comments, I would love to have yours... on Robin’s Egg Macarons

  1. avatar
    March 23, 2015

    These are so beautiful! I’ve made meringue cookies before but have not tried macarons (yet :)). That is such a great tip to submerge the eggs in warm water if you didn’t have a chance to let them sit out on the counter. Thanks so much for sharing. Pinning and sharing this recipe! :)

  2. avatar
    Carole says:
    March 23, 2015

    OMG! These are so incredibly beautiful! Great job, Parrish! Thanks for including the video, too; so helpful. Pinning…everywhere…!

  3. avatar
    Jill says:
    March 24, 2015

    Had to stop by from “The Makers” because your macarons totally caught my eye. They are gorgeous! I’ve always wanted to try making them… Pinned to share and so I can come back for the tutorial. Thanks!!

  4. avatar
    Lara says:
    March 25, 2015

    These look yummy! Can you believe I’ve never had a macaroon before?

  5. avatar
    Sarah R. says:
    March 25, 2015

    Oh my gosh- so dang pretty! So glad you linked up at Snickerdoodle Sunday- can’t wait to see your latest makes this weekend!

    Sarah (Sadie Seasongoods)

  6. avatar
    March 26, 2015

    Perfection! I never made macarons but I just might try making these. Thank you for linking up to Thursday Favorite Things and we hope to see you again next week!

  7. avatar
    Anna says:
    March 26, 2015

    They are so pretty I wouldn’t want to eat them! I’ve only made macaroons once and they were a disaster. I’ll have to try them again :)

  8. avatar
    March 26, 2015

    Wow, what a fantastic job! These really remind me of robin eggs. Great treat at a tea party! Thanks for sharing!

  9. avatar
    Kirsten says:
    March 27, 2015

    These are the cutest cookies. I’ve never made macarons (because I’m intimidated), but this recipe makes me want to try my hand at it. I always buy them at the store and pay a ton for them. I can’t believe they only have a few ingredients! Pinning for later.

  10. avatar
    Jennifer says:
    March 28, 2015

    I love macarons and these look absolutely divine and so pretty!

  11. avatar
    March 29, 2015


    These look amazing! I had decided to give up making macarons after about the 12th time! But you’ve convinced me to keep going! ;)

    stopping by from It Bakes Me Happy linky :)

    Shel @ Sweet Petite

  12. avatar
    April 1, 2015

    Just stopping by to let you know we’ve featured these on the Wonderful Wednesday blog hop! Come on over and check it out :)

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