Low Potency

Mary Jane Macarons

If you're feeling like your edible game is getting stale give this marijuana macaron recipe a try. With easy to follow directions and tips and tricks to help you along the way, this delicate French dessert is truly an incredible edible.

  • Total time 1 hour 5 minutes
  • Yield 24 macarons



  • 1/2 cup almond flour
  • 1 cup powdered sugar
  • 3 egg whites, at room temperature (or 110 grams)
  • 1/8 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 4 drops of food coloring

Vanilla Buttercream

Things You'll Need


• Food processor

• Stand mixer

• Sifter

• Piping bag with large round tip

• Baking sheets

• Parchment paper

• Digital food scale

• Spoon

• Rubber spatula

• 1 cup

• 1/2 cup

• 1/4 cup

• 1/4 tsp

• 1/8 tsp

Vanilla Buttercream

• Large mixing bowl

• Electric mixer

• Sifter

• Piping bag with large round tip


  • Note: Before starting this recipe, convert the number of tablespoons of butter needed into grams (multiply by 14). If you fall short on cannabutter, suppliment with regular unsalted butter.

  • Note: Its okay if it takes a few tries to perfect the macaron shell recipe (there isn't any cannabutter)! Need help troubleshooting? Read our tips here.

  • Need steps with images? Click here.


    Step one

    Place the 1/2 cup almond flour and 1 cup powdered sugar into a food processor, making sure to pulse and then sift with a sifter to guarantee a flour consistency.

    Step two

    In a stand mixer, place the egg whites with the 1/8 tsp cream of tartar. Start whisking with the whisk attachment on medium speed. After a minute, start adding the 1/4 cup granulated sugar one spoon at a time. Once all the sugar has been added turn the mixer up to medium-high and whip until you have stiff peaks. *Note: if you think they are stiff enough, consider whipping them for an additional 20 seconds to make sure.

    Step three

    Add the 1/4 tsp vanilla extract and the 4 drops of food coloring. Mix well.

    Step four

    Fold the almond mixture into the whipped egg whites in three separate batches. To mix it to the right consistency, use a rubber spatula and spread the mixture around in the bowl then bring it back to center. Repeat this step until you have the right consistency (anywhere from 3 to 5 times each batch). The “right consistency” is when you hold a little batter on the rubber spatula and it drops down like a ribbon that blends itself back together.

    Step five

    Put the batter into a prepared piping bag with a large round tip. Prepare the baking sheets by cutting parchment paper that covers the entirety of the pan. Pipe enough batter to make a 1.25 inch diameter circle. Gently tap the cookie sheet on the counter a handful of times to release air pockets and even out your piped circles.

    Step six

    Let the macarons sit in a cool dry place for 20 to 40 minutes until a skin forms on the top. When you touch the shell it should not stick to your finger. While the shells are resting, preheat the oven to 300 degrees F.

    Step seven

    Bake the macarons for 17 minutes. The tops will look shiny and the bottom should have crusty “feet”.

    Step eight

    Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. The tops can separate from the feet if you move the shells too early.

    Vanilla Buttercream

    Step one

    In a large mixing bowl, add the 8 Tbsp of cannabutter and beat with an electric mixer for 1 minute until light and fluffy.

    Step two

    Sift in the 1 1/2 cups of powdered sugar and beat until it is fully incorporated. Add the 1/2 tsp vanilla extract and beat to combine.

    Step three

    Add the 2 Tbsp of heavy cream one tablespoon at a time, and beat to combine, until you reach your desired consistency.

    Step four

    Put the buttercream in a piping bag with a round tip. Add a small amount of buttercream to one macaron shell. Put another macaron shell on top to create a sandwich. Repeat until each of the macaron shells are used in sandwiches.

    Step five

    Store in a refrigerator for up to two days.

    Final step


    via GIPHY


    Stif peaks

    Make sure your egg whites develop stiff peaks, this is a crutial step to make sure the mixture isn't runny.

    Don't overmix

    When mixing in the food coloring, vanilla, and dry mixture - make sure you don't overmix. Just mix until the ingredients are incorporated.

    Oven temperature

    If your oven is too hot, the macaron shells will not rise as expected and may crack or change color. If this happens, try lowering the temperature of your oven or moving the oven rack down.