The Best Homemade French Macarons From Scratch- Cesy Can Cook- Cesarina Acosta Reviews 2018 2019

Chocolate Macarons & Peanut Butter filling
65gm. 2/3 Cup Confectioners sugar/ Powder sugar
50gm. 1/2 Cup Almond flour
1 Egg white (at room temperature)
20gm. 2 Tbsp. Granulated sugar (sifted)
15gm. 2 Tbsp. Cocoa Powder

Line a baking tray with parchment paper or silicone baking mat. Prepare your piping bad with tip and have it ready.
Sift almond flour and weight. Sift sugar and weight (both separately) Once you have the right measurements for both. Sift them together with cocoa powder and set aside in your bowl. In a CLEAN grease free bowl, beat egg until it starts to get foamy and slowly add the granulated sugar in two parts, beat until you have stiffed peaks. Do not over beat the egg.

Carefully start adding your egg to the flour and sugar mixture, carefully fold it after each addition. Continute to fold in and scrape until your batter comes together and its no longer lumpy and the egg whites have incorporated completely. You should stop folding it once you get a thick cake like batter or as I showed and explained on the video. Pour batter into piping bag, and pipe macarons about 2 inches apart. Tap the tray to release any air about 5 times.

Let macarons rest for about 30 minutes and until you can touch them and not feel any wet batter. Preheat your oven to 300 and bake in middle rack (4th from top to bottom) bake for 16 minutes, at around 7 minutes flip the tray and bake for another 8 minutes.
Remove the macarons in parchment paper and place on cooling rack ( DO NOT REMOVE FROM PAPER) you must wait until completely cooled.

This it the time to make your filling.
Peanut Butter frosting:
3/4 Cups creamy peanut butter
1/3 cup of confectioners sugar
2 tbsp. Unsalted butter (room temperature)
Add Butters to your mixing bowl and beat until fluffy, add in powder sugar slowly and beat for another 1-2 minutes. Put into piping bag and add then to COOLED macarons.

TIPS: Flour and sugar must be as lump free as possible. Sift at least 3 times if necessary.

To age egg whites: Crack your eggs and separate them. Put them in a small container in fridge covered with plastic wrap. You can age them for up to 72 hours. I aged mine for 36 hours and I feel it does make a soft and better peak.
I find that the macarons are not difficult to make, but rather tricky and require different techniques that make them better each time. Its a slow process and speed will not help you in this recipe. Must have a lot of patience and remember that even schooled trained chefs have a hard time when making them for the first time. It usually takes at least 3 tries or more to get them right. It took me 4 times with the regular ones, 2 times with the chocolate recipe. I learned that over mixing the batter will crack the macarons and so the process must be gentle. If your macarons grow feet or ridges/ruffles and don’t crack while baking, you have been successful 🙂

I recommend making these with very fine and lump free dry ingredients, old eggs (aged) good quality cocoa powder (hersheys is great).
I hope you give them a try and hopefully you as succesful as I was or BETTER!

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The Best Homemade French Macarons From Scratch- Cesy Can Cook- Cesarina Acosta Reviews 2018 2019


  1. Oooooh!! These look really good, I am probably going to start making them for my business! Good recipe

  2. These look so amazing. My friend loves recess peanut butter cups. She would devour those!!

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