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Plum Macarons

Homemade, Foolproof Plum Flavored Macarons

Gorgeous, naturally gluten free, and exquisitely tender, these homemade, foolproof Plum Flavored Macarons are an excellent way to show off your baking skills. Melt-in-your-mouth almond meringues are filled with a delicate cardamom plum buttercream for an unforgettable twist on the classic French recipe.
5 from 3 votes
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Course: Dessert
Cuisine: French
Keyword: Buttercream, Macarons, Pastry
Prep Time: 30 minutes
Cook Time: 11 minutes
Resting Time: 45 minutes
Total Time: 1 hour 26 minutes
Servings: 16 Macarons (32 Shells)
Calories: 208kcal
Author: Emily Laurae


  • Food Processor
  • Fine Mesh Strainer
  • Mixer with Whisk & Paddle Attachment
  • Spatula
  • Bowls
  • Parchment Paper
  • Baking Tray
  • Piping Bags & Piping Tips
  • Saucepan


Macaron Shells

  • 76 g ( cup + 1 teaspoon ) Granulated Sugar
  • 90 ml (About 3 egg whites ) Room Temperature Egg Whites
  • 80 g (¾ Cup + 1 Tbsp) Almond Flour
  • 150 g (1 ¼ Cup ) Powdered Sugar
  • Gel Food Coloring, optional

Plum Buttercream

  • 75 g ( Cup + 1.5 Tbsp) Egg Whites
  • 150 g (1.5 tablespoon) Granulated Sugar
  • 225 g (1 Cup) Unsalted Butter, room temperature
  • 70 g ( Cup) Plum Jam



  • Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use small, round piping tips for piping.
  • Pour your egg whites into the bowl of a standing mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
    76 g Granulated Sugar, 90 ml Room Temperature Egg Whites
  • While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
    80 g Almond Flour, 150 g Powdered Sugar
  • Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
    Gel Food Coloring
  • Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
  •  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
  • Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
  • Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
  • You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.

Plum Buttercream

  • Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F
    75 g Egg Whites, 150 g Granulated Sugar
  • Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.
    225 g Unsalted Butter
  • When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
  • Add plum jam, and mix on low until combined to complete. 
    70 g Plum Jam


  • Once cooled, the shells will peel easily off of your parchment paper. Find each shell’s matching half and pipe approximately two teaspoons of buttercream to the bottom shell, topping with the matching half. 


Frequently Asked Questions
  • What is the best food coloring to use? I recommend using gel food coloring for best results; the pigment is richer and the liquid content is lower, so you can get more vibrant colors without disturbing the meringues.
  • Do I have to use almonds? While traditional French macarons are made with almonds, you can certainly switch things up if you prefer. Pistachios are a great option, or you can use sesame seeds and ground tiger nuts if you prefer a nut-free version.
  • What’s the best way to decorate macarons? Generally speaking, simple is best. Use food coloring to brighten up the macaron shells to whatever color you like. You can also “paint” the baked macarons with some thinned-out food coloring, or use a bit of edible gold leaf if you’re into a little bling. Take a look at my Passion fruit macarons for tips on painting your macaron shells! 
  • What should I make with my leftover egg yolks? I’m so glad you asked! Yolks are an amazing ingredient. Use them to make custards and ice cream; add an extra yolk to your cookies for a chewier texture; use them to make lemon or passionfruit curd (which you can then use to fill other macarons)... The options are nearly endless!
  • How should I store my macarons? Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.


Calories: 208kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 21mg | Potassium: 24mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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