macarons 5 wp French Macarons with Marshmallow Frosting

Here is the plan. I made you French Macarons with Marshmallow Frosting. YAY!

Here was the plan. I made you a beautiful Pavlova, but my husband ate it before I had a chance to take a photo of the gorgeous cake. That’s right. My husband ate my homework. Literally!! I’m still a bit upset.

This is a photo of it. If you follow me on follow me on pinterest button French Macarons with Marshmallow Frosting, chances are you already saw said photo.

Pavlova French Macarons with Marshmallow Frosting

Look at that! He left me with 1/8 of a cake. I set it on the table to dry, and he thought I left it there for him to stuff his face with it.


Let’s discuss these gorgeous treats!

Have you ever made Macarons? It has been a while since I added a recipe for them on this blog. Macarons with Lemon Buttercream Filling were the ones I shared last. Might I add that those are plain delicious. Sweet and lemony – SO! Good!

I decided to make them again for you because, well, I want you to make them, of course. I also made them because I got this really cool gadget from OXO and couldn’t wait to use it! It’s an egg separator – it separates the egg whites from the yolks!

egg separator 2 French Macarons with Marshmallow Frosting

Separating the whites from the yolks is one of the daunting tasks that comes with making macarons, and sometimes I just can’t be bothered. But, from now on, this little toy is going to do all the work for me!

Macarons are one of the prettiest, if not the prettiest, cookies. You can have them in any color you want, and most of the time, with any type of filling that you prefer. I often make mine with a chocolate ganache, but this time I really wanted to try them out with a marshmallow frosting because it’s fluffy, it’s glossy, and it’s sweet! And it looks really, really pretty sandwiched in between these beautiful cookies. Doesn’t it?!

macarons2 wp French Macarons with Marshmallow Frosting

In all honesty, though, macarons can be a bleeeeeep to make. icon smile French Macarons with Marshmallow Frosting BUT, if you follow a few of my helpful tips, you will be well on your way to making the perfect macaron:

  • Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.
  • Once you pipe out the cookies, let them dry for one hour before baking.
  • Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes. 
  • Assemble the macarons when they are completely cooled.
  • Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours.

macarons 1 wp French Macarons with Marshmallow Frosting


follow me on pinterest button French Macarons with Marshmallow Frosting

French Macarons with Marshmallow Frosting
Prep time
Cook time
Total time
Sweet, meringue-based sandwich cookies filled with a Marshmallow Frosting.
Serves: Makes about 30 to 36 cookies
For the Macarons
For the Marshmallow Frosting
  • 2 egg whites
  • ¼ teaspoon salt
  • ¼ cup sugar
  • ¾ cup light corn syrup
  • 1 teaspoon pure vanilla extract
For the Macarons
  1. Line three baking sheets with parchment paper; set aside.
  2. Place the egg whites in your mixer's bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until the mixture is glossy and stiff peaks form.
  3. At this point, you may want to add in a few drops of food color and mix just until combined. Set aside.
  4. Sift together the almond flour and powdered sugar into a large mixing bowl.
  5. With a large spoon, mix well to incorporate the almond flour and sugar.
  6. Using a rubber spatula, gently fold in ¼ of the meringue into the almond mixture.Continue folding the rest of the meringue until completely incorporated.
  7. Fit a piping bag with a ⅜-inch round tip and fill it with the macaron mixture.
  8. Pipe the batter into small rounds onto the prepared baking sheets.
  9. Allow to dry at room temperature for 1 hour.
  10. Preheat oven to 315.
  11. Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
  12. Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
  13. Let completely cool.
In the meantime prepare the frosting
  1. In a small mixing bowl beat egg whites and salt.
  2. Gradually add sugar, and continue to beat until soft peaks form.
  3. Microwave corn syrup on high for 1½ to 2 minutes, or until boiling.
  4. Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy.
  5. Add vanilla and beat until thoroughly combined.
  6. After the macarons have completely cooled, turn half of the caps on their backs and pipe about ½ teaspoon of the filling onto it and cover with another cap.
  7. Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for 24 hours.
Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.

Once you pipe out the cookies, let them dry for one hour before baking.

Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.

Assemble the macarons when they are completely cooled.

Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours

Disclosure: I received the OXO Egg Separator for free, however all opinions are my own, and I was not paid nor asked to give a positive review.

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36 Comments on this article. Feel free to join this conversation.

  1. Jasmine September 27, 2014 at 3:27 PM - Reply

    Hi! I was wondering what I could use to substitute the corn syrup in the marshmallow frosting??

  2. Brinlea July 25, 2014 at 11:06 PM - Reply

    Hi, I was wondering how many macarons this recipe makes?

  3. Iasilva July 9, 2013 at 7:27 AM - Reply

    I would love to know what oven you are using. My oven at home seems to burn my macarons before they are baked in the middle. I’m also getting hollow shells. My oven has a baking convection oven setting I wonder if I should use that setting instead. Not sure what’s wrong with my macarons :(.

    • Katerina Petrovska July 9, 2013 at 9:02 AM - Reply

      HI! :)
      I use a regular, home oven. You will need to set down the temperature a bit. All ovens work differently. It took me a few tries before I finally found my oven’s right temperature to bake macarons.

  4. Gourmantine April 1, 2013 at 12:44 PM - Reply

    Your macarons are so so so pretty and love the marshmallow frosting idea!

  5. Linda Pollack March 31, 2013 at 1:42 PM - Reply

    Hi…..just stumbled upon your blog, and love it. Can you use regular flour instead of almond flour because of nut allergies in the macaroons??? Thx

  6. Jamie March 31, 2013 at 4:13 AM - Reply

    They are so pretty! I just started making macarons again and I love the process. I always fill mine with a simple chocolate ganache so your marshmallow cream is calling my name! I love it!

  7. Carol | a cup of mascarpone March 30, 2013 at 9:31 AM - Reply

    OMGoodness, Kate! These macarons are absolutely, positively GORGEOUS!!! Wow!

  8. EA-The Spicy RD March 30, 2013 at 9:28 AM - Reply

    I have yet to try making macarons, but these are gorgeous, and it’s definitely on my “to do” list. Love the pretty color, and marshmallow filling sounds delish!!

  9. Lora @cakeduchess March 30, 2013 at 9:12 AM - Reply

    Gorgeous color for such a dainty little treat. I just love the marshmallow filling:)

  10. Jean (Lemons & Anchovies) March 29, 2013 at 7:46 PM - Reply

    These are lovely macaroons (still #1 on my to-try list). Love OXO products and now I think I’ll have to pick up one of those egg separators for when I finally give macarons a try. :)

  11. Carolyn March 28, 2013 at 4:39 AM - Reply

    Yikes, sorry about the pavlova! But your macarons are so gorgeous. Truly!

  12. Nancy R March 27, 2013 at 4:33 AM - Reply

    Wow Kate! Your macarons look amazing!
    I love macarons however I have always been
    reluctant to make them. They seem to hard.
    Your pics are fab and make me want to have a go………FINALLY! :-)

  13. Laura Dembowski (@piesandplots) March 26, 2013 at 7:28 PM - Reply

    Your macarons are beautiful! I love macarons and omg marshmallow frosting is the best! Didn’t know they’re best a day later. I’ll have to try that!

  14. Paula @ Vintage Kitchen March 26, 2013 at 4:39 PM - Reply

    The only time I made macarons they were a very similar color. Isn´t it a gorgeous color for a macaron? The thing is I don´t really like to eat them. But they are so pretty Kate! Perfect to give as gifts.

  15. Kate @ Kate from Scratch March 26, 2013 at 8:33 AM - Reply

    These are an amazing backup plan, for sure and beautiful too! I literally lol’d about your husband eating your homework. too funny!

  16. Terra March 25, 2013 at 11:17 PM - Reply

    My good friend who is from France would definitely say those macs are good and puffy, like they should be!!! I just stuffed my face with macs this last weekend, one of the best cookies!!! Your addition of marshmallow center sounds fun! Hugs, Terra

  17. Valerie March 25, 2013 at 8:28 PM - Reply

    Look at those feet – they’re perfect!! Well done & bravo! (Sorry I missed the Pavlova.) :D

  18. Ramona March 25, 2013 at 7:42 PM - Reply

    OH, my heart still feels sorry for you that your hubby ate your pavlova before you took photos of it. I guard my food like a hawk… but I can see that happening with my hubby or my son.

    I would have let it get to me, but you shook off the pavlova and still managed to make these beautiful macarons. They look spectacular and someday I will get my baking chops good enough to make them. :)

  19. Denise Browning@From Brazil To You March 25, 2013 at 6:47 PM - Reply

    Kate: Your pink macaroons look fantastic and are absolutely gorgeous!!! I wish I could have them all just for me.

  20. Laura (Tutti Dolci) March 25, 2013 at 6:21 PM - Reply

    I’ve always wanted to make macarons. These are gorgeous, Kate!

  21. Stacy | Wicked Good Kitchen March 25, 2013 at 5:11 PM - Reply

    Kate, these are the prettiest French Macarons! I love that they are the perfect shade of pink and the marshmallow filling makes them look dainty and girlie. But, it is your photography that makes them jump off my laptop screen! Your hubby owes you BIG TIME for eating your Pavlova. For shame! Perhaps a nice fat gift certificate to purchase something special from Etsy, Sur la Table or Williams-Sonoma is in order? Yes. Yes, that’s his punishment. LOL! xo

  22. Alice @ Hip Foodie Mom March 25, 2013 at 4:53 PM - Reply

    These macarons are soooo gorgeous and perfect looking! These are on my bucket list to bake this year and I have persuaded a local baker here to teach me how to make them because I am so scared and have heard how hard these are to make. Thank you for your tips! And how is your husband going to make up for eating the Pavlova?? :)

  23. Anna @ Crunchy Creamy Sweet March 25, 2013 at 11:44 AM - Reply

    Gorgeous!!! Gosh, I guess it’s time to try and make my own macarons…. Love the marshmallow filling!

  24. Nancy P.@thebittersideofsweet March 25, 2013 at 10:28 AM - Reply

    I have yet to try a macaron yet but these look so amazing!!

  25. Susan March 25, 2013 at 8:35 AM - Reply

    They look stunning. Have you tried freezing the macarons before filling?

    • Katerina Petrovska March 25, 2013 at 8:43 AM - Reply

      Hi, Susan! :)
      Yes. I have kept them in the freezer for 3 months at a time, with and without the filling. They taste just as good as the day they were made.

  26. Averie @Averie Cooks March 25, 2013 at 5:24 AM - Reply

    They’re absolutely stunning. Hands down, the prettiest thing you’ve ever made and you’ve made lots of gorgeous things! The color!! The marshmallow filling. The clarity of your photos. And your hubs ate your homework.Omg I would have flipped! on mine!

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