• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sweet Occasion
  • Home
  • Recipes
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies
    • Custards & Parfaits
    • Frostings & Fillings
    • Ice Cream
    • Pies, Tarts & Crisps
    • Pastry
  • Guides
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies
    • Custards & Parfaits
    • Frostings & Fillings
    • Ice Cream
    • Pies, Tarts & Crisps
    • Pastry
  • Guides
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipes
      • Breakfast
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards & Parfaits
      • Frostings & Fillings
      • Ice Cream
      • Pies, Tarts & Crisps
      • Pastry
    • Guides
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Cookies

    Vanilla Macaron Recipe

    Published: Apr 10, 2020 · Modified: Feb 7, 2023 by Maria Pagiotas · 54 Comments

    Jump to Recipe·Print Recipe

    This post may contain affiliate links, please read my full disclosure policy.

    Classic French macarons are beautiful, delicate cookies that are perfect for any occasion.  You can't go wrong with vanilla, and this Vanilla Macaron recipe is no exception.

    Vanilla Macaron-2

    For so long, I was hesitant to add French macarons to this site.  Although I made many macarons in pastry school and my internship, it has been a long time since I baked these classic French cookies.  Over the years, I have gotten many questions on how to make French Macarons.  So I decided it was time to add a basic macaron recipe to The Sweet Occasion.

    This vanilla macaron recipe has step-by-step instructions to help make the process successful.  I have included some ways to troubleshoot common macaron issues.  If the first time around isn't a success, don't worry.  It takes time and patience.  It took me a long time to get it just right, but once you do figure it out, you'll want to make macarons often.  These treats are not only delicious but so versatile with endless options for flavors.

    Before you begin

    Take out the following baking equipment.

    Digital kitchen scale
    1.5″ (3.5 cm) round cookie cutter
    Parchment paper
    1 baking sheet pan
    Sifter
    1 medium bowl
    Stand mixer fitted with the whisk attachment
    1 silicone spatula
    2 pastry bags
    1 round pastry tip
    Scissors

    Read the recipe through from start to finish.

    Understanding ingredients

    You will notice that the amount of sugar in this recipe is greater than any other ingredient.  This is because macarons require a good amount of sugar to create a brittle, shiny shell on the outside.  Therefore, you cannot reduce the amount of sugar in this recipe without affecting the macaron's appearance and texture.

    Almond flour absorbs the most amount of moisture compared to any nut flour.  Therefore it is the nut of choice for macarons.  The dryer the almond flour, the more it will absorb the moisture from the batter.  For an added step, you can let your almond flour air dry for a couple of days before making the macarons.  Doing this will help ensure the flour is dry and will absorb a greater amount of moisture.  For macaron recipes, select almond flour made from skinned almonds.  Additionally, the finer the flour, the more water it can absorb.  Therefore, if you have coarse almond flour, you can put it in a food processor with the powdered sugar and blend for 10 seconds

    Vanilla Macaron-1

    Troubleshooting macarons

    The macaron shells have hollow interiors.  This issue results from over whipping the egg whites. It's important to mix the meringue just until the white clings to the bowl, and a small, stiff mass of meringue begins to clump in the middle of the mixer.  Additionally, over baking your macarons can cause hollow interiors.  Check that your oven temperature is correct and take your macarons out of the oven sooner if necessary.

    The macarons cracked in the oven.  Not allowing enough time for the macaron shells to dry out before baking could cause them to crack in the oven.  On more humid days, the drying process could take longer.  Additionally, if the macarons are piped too wide, this could also cause them to crack in the oven.  To prevent this second issue, make sure to pipe macarons no larger than 3.5 cm (1.5″).

    The macaron feet are too tall.  Macaron feet that rise quickly and become tall can happen from an oven temperature that is too hot or overwhipping the meringue.  It is better to bake macarons at a lower temperature for a longer period than a higher temperature for a shorter period.  Also, careful not to overwhip the egg whites.  Stop whipping them once you achieve stiff peaks.

    Vanilla Macaron-3

    Tips and takeaways

    • Careful not to include any yolk into your egg whites (or any grease for that matter in your bowl). Any oil will prevent your egg whites from turning into a fluffy and stable meringue.
    • Macarons are finicky to make. Don't get frustrated if they don't turn out as you hoped the first time around.  They do take practice to get them right every time.  Be sure you know your oven.  You may have to adjust the baking time based on your oven.  I always keep an oven thermometer in my oven to make sure I have the correct temperature.
    • Avoid making macarons on a rainy day or humid day.  The meringue absorbs moisture, and when it's humid out, your meringue will weep and not hold its beautiful shape.
    • Watch lots of videos on making macarons.  There are many recipes out there but few variations in technique.  A visual guide will allow you to see what exactly your meringue should look like and the proper consistency of the batter.
    • For an extra vanilla flavor, substitute 1/2 of a vanilla bean (scraped and seeded) for the pure vanilla extract in the Swiss Meringue Buttercream.
    • You will have some buttercream leftover.  You can store in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Before using, bring to room temperature and re-whip.

    More French recipes

    • Chocolate macarons
    • Vanilla bean cream puffs
    • Nutella choux au craquelin
    • Paris-Brest
    • Pâte à choux

    Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Vanilla Macarons. I'd love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vanilla Macaron-2

    Vanilla Macaron Recipe


    ★★★★★

    5 from 24 reviews

    • Author: Recipe Adapted from Cloudy Kitchen
    • Total Time: 1 hour 5 minutes
    • Yield: 24 macarons 1x
    Print Recipe
    Pin Recipe

    Description

    Classic French macarons are beautiful, delicate cookies that are perfect for any occasion.  You can't go wrong with vanilla and this Vanilla Macaron recipe is no exception.


    Ingredients

    Scale
    • 170 g almond flour
    • 300 g powdered sugar
    • 180 g egg whites, at room temperature
    • 160 g sugar
    • 4 g pure vanilla extract
    • 1/2 batch swiss meringue buttercream

    Instructions

    For the macaron shells

    1. Adjust the oven rack to the center position and preheat oven to 300°F/150°C.  Using a 1.5″ (3.5 cm) round cookie cutter, draw circles for your macarons on a piece of parchment paper allowing for 1″ (2.5 cm) between each circle.  Flip the parchment paper traced side down and line baking pan.  Set aside.
    2. Sift together the almond flour and powdered sugar into a medium bowl.
    3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy.  Slowly add the sugar and increase the mixer speed to high.  Add the vanilla when you achieve soft peaks.  Whip the meringue until stiff peaks form.
    4. Remove the bowl from the mixer and fold half of the almond mixture into the meringue until combined (do not stir).  It’s ok to deflate some of the meringue at this stage but not all of it.
    5. Add the remaining almond mixture to the meringue and carefully fold together.  Deflate some more air in the batter by using the spatula to scrape the batter against the bowl in a circular motion.  Turn the bowl as you do this to ensure you spread the batter around the entire bowl.
    6. Test the mixture for consistency often.  The batter should flow like honey when you lift the spatula from the bowl.  You should be able to slowly trace a figure 8 with the batter without it breaking.
    7. Fit a pastry bag with a round tip.  Holding the piping bag at a  90˚ angle to your baking sheet pan, pipe batter on each traced circle.  Squeeze the piping bag to fill each circle and then stop squeezing and give a little flick of the wrist to help prevent the batter from forming a point.
    8. Carefully bang the baking sheet pan on your counter a few times to eliminate any air bubbles and any points on top.  This will help your macarons spread out a bit.
    9. Allow the macarons to sit at room temperature for about 20-40 minutes, or until a skin forms on the outside (you should be able to gently touch the macarons without your finger sticking).
    10. Bake for 15-20 minutes.  Each macaron should have a foot that should bake without browning.  To check for doneness, test the feets as they should not budge when you push on them (they should be stable).
    11. Remove from the oven and allow to cool on the hot sheet pan for 10 minutes.  Peel each macaron off the parchment paper and allow to cool to room temperature on a wire rack.
    12. Fill a pastry bag with the prepared swiss meringue buttercream.  Cut the tip off the pastry bag and pipe a dime-size amount of buttercream onto half the macarons.  Top with the remaining macaron shells and gently press together to evenly spread the filling.  Enjoy.
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

    More Cookies

    • Stack of round funfetti cutout cookies on a white wood surface with milk.
      Funfetti Cutout Cookies
    • Lemon blueberry cookies on a wire cooling rack with blueberries and salt in containers.
      Soft & Chewy Lemon Blueberry Cookies
    • Round pink strawberry shortbread cookies with freeze dried strawberries sprinkled around.
      Easy Strawberry Shortbread Cookies
    • Pile of strawberry cheesecake cookies with a cookie on top cut in half displaying the cheesecake filling.Pile of strawberry cheesecake cookies with a cookie on top cut in half displaying the cheesecake filling.
      Soft & Chewy Strawberry Cheesecake Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathryn Redfern

      April 16, 2021 at 12:33 am

      I have been trying to make macarons for about a year now. It turns out that Maria's Vanilla Macaron Recipe is absolutely perfect. My biggest remaining problem with the shells (after I worked on all the other problems) had been feet that were not tall enough. The feet are so beautiful with this recipe. Another problem that I had not been able to conquer was that the buttercream filling was a little bit too sweet. This filling is not too sweet, but totally delicious. My family has enjoyed taste testing all my macaron efforts and this cookie got rave reviews. Maria, thank you so much for posting this recipe!

      ★★★★★

      Reply
      • Maria

        April 19, 2021 at 12:53 am

        Hi Kathryn! Thank you so much for your kind review. I am thrilled that you have mastered the macaron and that your family has enjoyed all your testing especially this recipe! Cheers to baking many more macarons 🙂

        Reply
    2. Laura

      January 25, 2021 at 11:02 pm

      This recipe is PERFECTION! I’ve been making macarons for special occasions for a couple years now and have struggled finding a go to recipe for the shells. I always have a handful of cracked or hollow shells. I made two double batches of your recipe and each shell was absolute PERFECTION. The Swiss buttercream was delicious and I will definitely be using it for future macarons as well as cakes.

      Thank you for sharing your delicious recipe!

      ★★★★★

      Reply
      • Maria

        January 27, 2021 at 6:50 pm

        Hi Laura!! So happy that you love this recipe! Thank you so much for sharing. Macarons are always a special treat for any occasion 🙂

        Reply
    3. Gianna

      January 07, 2021 at 7:33 pm

      Hi Maria!! I used your recipe for my first time ever making macaroons and they came out BEAUTIFUL and so delicious!!! Thank you so so much 10/10

      ★★★★★

      Reply
      • Maria

        January 08, 2021 at 6:57 pm

        Hi Gianna!! So happy that you made these and they were a success! I hope you enjoy making many more macarons in the future 🙂

        Reply
    4. Jasmine Readon

      August 13, 2020 at 9:30 am

      Hi! I wanted to ask, is the 300 degrees for convection or conventional oven? I have made macarons one time before and the only thing that was wrong was they were hollow. I am still trying to figure out what went wrong for my next attempt. Thank you!

      ★★★★★

      Reply
      • Maria

        August 13, 2020 at 6:35 pm

        Hi Jasmine! Thank you for reaching out. The 300 degrees is for a conventional oven. Hollow macarons are a common problem so don't be discouraged. If everything else about your macarons looked good then it could have most likely be caused by overwhipping your meringue. You should beat the meringue until stiff peaks form and then immediately stop. Another reason for hollow macarons can result from overbaking. To check for doneness, test the feet of the shells as they should not budge when you push on them (they should be stable). Lastly, I would suggest making sure your batter is the correct consistency after folding in the almond mixture. The batter should flow like honey when you lift the spatula from the bowl. You should be able to slowly trace a figure 8 with the batter without it breaking. Let me know if you have any other questions!

        Reply
    5. Back to the Book Nutrition

      July 30, 2020 at 7:53 pm

      We love to make macarons for birthdays, they are more fun than a traditional birthday cake. I made these recently and they were a huge hit.

      ★★★★★

      Reply
      • Maria

        July 30, 2020 at 7:55 pm

        That sounds like such a fun idea for a birthday instead of a cake! So happy you enjoyed these!

        Reply
    6. Lathiya

      July 28, 2020 at 9:47 pm

      The vanilla macaron looks so gorgeous and fabulous. This is such a cute macorons to serve on any party.

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:31 am

        Thank you so much Lathiya!

        Reply
    7. Diana

      July 28, 2020 at 8:54 pm

      What a great cookie recipe. I haven't tried vanilla macarons before. Next time my daughter and I have a tea party we are making these cookies.

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:30 am

        Thank you, Diana! These are the perfect tea party treat.

        Reply
    8. Kari Alana

      July 28, 2020 at 8:51 pm

      You have made macarons that are just sheer perfection and the colour on these vanilla ones is just light and delicate. I love your tips and detailed instructions.

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:30 am

        Thank you so much, Kari!

        Reply
    9. Jen | Jen's Food Lab

      July 28, 2020 at 4:36 pm

      What a classic flavor! I love eating these in the streets of Paris and always loved making them at home.

      Reply
      • Maria

        July 29, 2020 at 9:29 am

        They are so fun to make and the flavor choices are endless!

        Reply
    10. Recipe Garden

      July 27, 2020 at 9:38 pm

      Delicious!

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:29 am

        Thank you!

        Reply
    11. Ramona

      July 27, 2020 at 11:34 am

      These vanilla macaroons look so perfect and elegant! I love the colour of them, so cute. I tried to make macaroons before, but they never come out as good😔. Now I really want to try again. Thank you for sharing this recipe!

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:29 am

        Thank you so much, Ramona! I hope you love this recipe and that the tips help you along the way!

        Reply
    12. Jacqueline Debono

      July 27, 2020 at 10:22 am

      Your recipe reminds me of the beautiful elegant macrons sold in Paris and Brussels. These cookies are a work of art and I've never had the courage to try making them. But with your well explained step by step instructions and useful tips, I may just give it a go!

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:28 am

        Thank you so much, Jacqueline! I hope you try these and enjoy them.

        Reply
      • Fiona

        July 03, 2021 at 1:20 pm

        Do you know if I can dye the batter a different color? Also which stage would you recommend doing that at? Thanks for the recipe! The macarons look absolutely gorgeous!

        Reply
        • Maria

          July 08, 2021 at 10:24 pm

          Hi Fiona! You can absolutely dye the batter a different color! I would recommend adding the dye in step 3 with the vanilla. Just note that, the darker the color, the longer the drying time 🙂

          Reply
    13. sapana

      July 27, 2020 at 9:51 am

      Wow this is suhc a wonderful guided recipe for beginners who would want to try their hand on macaron baking. I tried once but they were sister, will try again following your instructions.

      ★★★★★

      Reply
      • Maria

        July 29, 2020 at 9:27 am

        Thank you so much! Hope you enjoy making this recipe!

        Reply
    14. Emily

      July 26, 2020 at 9:18 pm

      Loved all these tips for making macarons, it made the process simple to follow! These vanilla macarons were so delicious!

      ★★★★★

      Reply
      • Maria

        July 27, 2020 at 8:54 am

        Thank you so much, Emily. So happy that you found my tips helpful.

        Reply
    15. Lesli Schwartz

      July 26, 2020 at 8:35 pm

      These macarons look so delicate and delicious! I'm impressed that you make these at home. I could definitely give this recipe a go!

      ★★★★★

      Reply
      • Maria

        July 27, 2020 at 8:53 am

        Thank you so much, Lesli! It's a fun dessert to make and serve with tea or coffee!

        Reply
    16. Beth

      July 26, 2020 at 6:41 pm

      Never having made macarons, I had no idea of what the process was. Your descriptions, tips and trouble-shooting are wonderful! I feel I could give these a try now.

      ★★★★★

      Reply
      • Maria

        July 27, 2020 at 8:52 am

        So happy you found this helpful! I hope you give making macarons a shot! 🙂

        Reply
    17. Sarah James

      July 26, 2020 at 1:50 pm

      Wow, your macarons are so beautiful. I'm afraid my last attempt at making macarons were a disaster, your tips and instructions have made me think it's time to have another go.

      ★★★★★

      Reply
      • Maria

        July 26, 2020 at 3:29 pm

        Thank you so much, Sarah! You should definitely give it another try! They are worth it 🙂

        Reply
    18. Sondra Barker

      July 26, 2020 at 2:47 am

      These are so beautiful! I love macarons (especially vanilla) and now might be the time to make them on my own!

      ★★★★★

      Reply
      • Maria

        July 26, 2020 at 3:28 pm

        Thank you Sondra! They are definitely worth the effort. Macarons are such a fun and delicious treat.

        Reply
    19. Julie @ Running in a Skirt

      July 25, 2020 at 5:04 pm

      This is such a great recipe for macarons! THe flavors in this are perfect and I love how light they are. Perfect for a weekend baking project.

      ★★★★★

      Reply
      • Maria

        July 27, 2020 at 8:58 am

        Thank you so much, Julie! Such a fun recipe to make!

        Reply
    20. Kushigalu

      July 25, 2020 at 12:00 pm

      How pretty are these macaroons. Looks perfect too. O would love to try this out soon.

      ★★★★★

      Reply
      • Maria

        July 27, 2020 at 8:58 am

        Thank you so much. I love making macarons because they are so pretty and delicious.

        Reply
    21. Stine Mari

      July 25, 2020 at 5:50 am

      What beautiful macarons. And you're right, you can never go wrong with a classic vanilla macaron! These look so delicious and I love all the troubleshooting tips.

      ★★★★★

      Reply
      • Maria

        July 25, 2020 at 2:59 pm

        Thank you so much Stine! I always love a classic flavor!

        Reply
    22. Jere Cassidy

      July 25, 2020 at 3:24 am

      It has been ages since I made macarons since most were a failure. They tasted OK but looked wrong in all ways. Thanks for posting all your tips and tricks to make a great macaron. I am going to give this a try again and love just the vanilla flavor.

      ★★★★★

      Reply
      • Maria

        July 25, 2020 at 2:59 pm

        Hi Jere! They definitely can be finicky to make a take a lot of practice. Hope you enjoy making these and these tips help you along the way! I always recommend watching lots of videos to learn the proper technique visually as well!

        Reply
    23. Marta

      July 24, 2020 at 7:26 pm

      These are the most precious macarons I've seen in a very long time. Thank you for the insightful instructions on making a successful batch of macarons.

      ★★★★★

      Reply
      • Maria

        July 25, 2020 at 1:56 am

        Thank you so much, Marta! I'm so happy that you found this information useful!

        Reply
    24. Taleen | Just As Tasty

      July 24, 2020 at 4:53 pm

      Your macarons look perfect! I've been wanting to attempt homemade macarons for the longest time. The problem for me is the almond flour... I don't use nuts in my baking due to my husband's allergies!

      ★★★★★

      Reply
      • Maria

        July 25, 2020 at 1:56 am

        Thank you so much Taleen! Although I haven't personally made them before, I've seen recipes that use pumpkin seeds or sunflower seeds to replace the almond flour. If you ever try something similar let me know how it turns out.

        Reply
    25. Amy Liu Dong

      July 24, 2020 at 4:09 pm

      These looks so tasty and delicious. You can't argue that this is definitely be a crowd favorite especially to our kids and to kid's at heart. thanks for sharing this to us.

      ★★★★★

      Reply
      • Maria

        July 25, 2020 at 1:50 am

        Hi Amy! So happy you enjoyed this. It definitely is a fun recipe for kids and adults!

        Reply
    26. Tiziana

      April 10, 2020 at 6:29 pm

      Oh I had to pin it to save it for later, looks sooo delicious!!
      Have never tried to make them myself but my boyfriend loves them so I really want to try it 🙂
      Have a great start in the weekend

      Tiziana

      http://www.tizianaolbrich.de

      Reply
      • Maria

        April 12, 2020 at 1:40 pm

        Hello Tiziana!! So happy to hear you pinned the recipe. You should definitely try them! They are so delicious and fun to make. I hope you are having a great weekend!

        Reply

    Primary Sidebar

    Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen.

    More about me →


    Rainbow sprinkle swirled white cake and fluffy van
    Rainbow sprinkle swirled white cake and fluffy vanilla buttercream make the perfect bite sized mini funfetti cupcakes. 
.
.
.
.
#funfetti #funfetticupcakes #minicupcakes #whitecake #learntobake #cupcakesdaily #sprinklesmakeeverythingbetter #thesweetoccasion

    Welcoming the weekend with an easy and moist choco
    Welcoming the weekend with an easy and moist chocolate fudge cake. You don’t need a mixer to make this easy one layer cake!

#chocolatefudge #chocolatecakerecipe #fudgecake #madefromscratch #bakerlife #learntobake #thesweetoccasion

    Fruit crisps have been the highlight of our summer
    Fruit crisps have been the highlight of our summer fruit. Individual peach cherry crisps are definitely a favorite. What’s your favorite combination??

#peachdessert #summerbaking #cherryrecipe #easybaking #fruitdessert #cherryseason #summerdessert #thesweetoccasion #homebaked #homebaker #learntobake

    Strawberry filled cupcakes 🍓 Moist strawberry c
    Strawberry filled cupcakes 🍓 Moist strawberry cupcakes filled with a easy strawberry compote and topped with whipped strawberry cream cheese frosting. Forget the box mix! Fresh strawberries are the star of the show!
.
.
.
.
.
.
#strawberrydessert #strawberrycupcakes #freshstrawberries #strawberrybuttercream #seasonalbaking #cupcakesdaily #thesweetoccasion

    Fresh strawberry sheet cake just in time for summe
    Fresh strawberry sheet cake just in time for summer. Ditch the boxes mix and artificial ingredients for this easy and moist cake from scratch with tangy whipped strawberry cream cheese frosting.
.
.
.
.
.
#strawberrycake #freshstrawberries #sheetcake #sheetcakes #summercakes #creamcheesefrosting #easybaking #thesweetoccasion

    Dreamy chocolate fudge cupcakes! They’re moist,
    Dreamy chocolate fudge cupcakes! They’re moist, light and fluffy chocolate cupcakes topped with a rich, fudge frosting. Nothing light a double chocolate cupcake for a sweet treat. Full recipe is on my website!
.
.
.
.
.
#chocolatecupcakes #fudgecake #chocolatebuttercream #chocolatefrosting #scratchbaking #learntobake #lifeofabaker #bakinglove #thesweetoccasion

    Chewy and gooey Biscoff Blondies are a new favorit
    Chewy and gooey Biscoff Blondies are a new favorite! They’re are mixed with Biscoff spread, studded with chocolate chips and topped with crushed biscoff cookies. Who else loves cookie butter?!
.
.
.
.
#cookiebutter #biscoff #blondies #bakersofinstagram #speculoos #scratchbaking #weekendbaking #biscofflotus #biscoffblondies

    Fudgy? Yes, very much so! Cakey? No, in my persona
    Fudgy? Yes, very much so! Cakey? No, in my personal opinion I don’t believe brownies should be cakey! These white chocolate chip brownies use three types of chocolate for a decadent treat. 

#brownielovers #fudgybrownies #chocolatebrownies #dessertsofinstagram #browniebatter #bakinglove #brownielove #brownierecipe #madefromscratch #bakingblog #bakersofinstagram

    Hi friends!! It's been quite a while (adding a thi
    Hi friends!! It's been quite a while (adding a third kid to the mix has been a ton of fun!!), but I'm also happy to be back. I'm back to sharing approachable fun, flavorful baking recipes using quality and seasonal ingredients. I have so much coming your way. Stay tuned...



    Follow on Instagram


    Footer

    ↑ back to top

    About | Contact | Recipes | Newsletter | Web Stories | Privacy Policy

    Copyright © 2023 The Sweet Occasion