My daughter taught me how to make macarons. We both fell in love with these delicate cookies when we first traveled to Paris back in 2001. This recipe makes 15 macarons. Feel free to substitute out the matcha for any other dried flavor that you like (I've used freeze-dried raspberries, blue butterfly pea flowers, and plan to make some with French instant coffee).

I love macarons. My husband was going to get them for me for White Day, but it seems they were sold out. I was really sad and disappointed. I had a few eggs left over, so I tried making them myself for the first time in a long time. Making macarons is certainly fun, so I quickly became addicted to making them.This is my method for easy-to-make, moderately sweet and unassuming macarons. I've tried to write each step in as much detail as possible. The most important point is the state of your egg whites and the status of the finished macaronage. Not doing enough macaronage or doing too much will make a difference in the final product so please be careful. You can make the macaron sandwiches with whatever kind of filling you like. I like butter cream macaron sandwiches. For fifteen 3.5 cm [1.4 in]. diameter macarons. Recipe by Yukiline

I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92

One of our family's traditions is of course, baking cookies! This year however I decided to add in one of my personal favs... Macarons! Why not spice up a traditional meringue cookie with holiday inspired flavors? This recipe I use for the shells is pretty solid https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling/

My first attempt at making Macaroons. It's Over Mixed

As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.The oven temperature will vary depending on the season (and the room temperature).In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP.

You can adapt the recipe of macarons with all the flavors you want. However, the cream described in this recipe is not the best for fruit flavors.

French Macarons

I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.

Recipe from Tasty.