Macarons might have a reputation for being tricky, but don’t let that scare you off. With a little patience and some careful steps, you can make these delicate French cookies right at home. They’re crisp on the outside, soft and chewy on the inside, and filled with creamy buttercream that makes them irresistible.
The first time I tried baking macarons, I remember being nervous about the “feet” (that signature little ruffle around the bottom of the shells). To my surprise, it wasn’t nearly as intimidating once I learned the importance of resting the shells before baking. If you’ve ever been curious but hesitant, this beginner-friendly recipe is the perfect place to start.
Ingredients You’ll Need
For the shells:
75 g almond flour (finely ground and sifted)
100 g powdered sugar
2 egg whites, at room temperature
50 g granulated sugar
Gel food coloring, optional
For the filling:
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract (or your favorite flavoring)
1–2 tablespoons milk, as needed for consistency
Tip: Sifting the almond flour and powdered sugar more than once really helps create that smooth, shiny macaron shell. Don’t skip it!
Step-by-Step Instructions
Start with the shells. Sift the almond flour and powdered sugar together into a bowl and repeat once or twice for a super smooth mixture. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Slowly add the granulated sugar and continue whipping until stiff, glossy peaks hold their shape. If you want colorful macarons, add a few drops of gel food coloring at this stage and fold it in gently.
Next, add the dry mixture into the meringue in two additions. Fold with a spatula until the batter flows like lava and disappears back into itself within 10–15 seconds when dropped from the spatula. This is the macaronage stage, and getting the right consistency makes all the difference.
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles about 3.5 cm wide onto a parchment-lined baking sheet, leaving space between each one. Tap the tray firmly on the counter to release any air bubbles. Let the piped shells rest for 30–60 minutes at room temperature, or until a dry skin forms on top. This step is crucial for developing those iconic macaron “feet.”
Preheat your oven to 150°C (300°F). Bake the shells for 15–18 minutes, rotating the tray halfway through for even baking. They’re ready when firm to the touch and the feet have set. Allow them to cool completely before removing them from the parchment.
Now for the filling. Beat the butter until smooth and creamy. Gradually add the powdered sugar and mix until fluffy. Stir in the vanilla extract and a splash of milk until the buttercream reaches a spreadable consistency.
To assemble, match shells of similar size. Pipe a small amount of filling onto the flat side of one shell, then gently press another shell on top to make a sandwich. For the best flavor and texture, place the macarons in an airtight container and let them rest in the fridge for 24–48 hours before eating. Serve them at room temperature so the shells are soft and the filling is creamy.
Why You’ll Love These Macarons
These macarons are delicate, delicious, and surprisingly doable for beginners. They make an elegant treat for parties, gifts, or just as a baking project to enjoy on a cozy afternoon. You don’t need to be a professional pastry chef to master them — just follow the steps carefully and don’t rush the resting time.
Storage and Serving
Macarons keep best when stored in an airtight container in the fridge. They’ll stay fresh for 3–4 days, though they’re usually gone long before that. Remember to let them come to room temperature before serving so the shells soften and the flavors shine through.