How to Make Perfect Macarons

Macarons may look dainty and elegant, but making them from scratch can be tricky. With their crispy shells, soft chewy centers, and luscious fillings, these delicate French cookies are worth the effort—especially when you get them just right!

Follow this step-by-step guide to master the art of macaron-making. From achieving the perfect “feet” to getting a smooth, glossy shell, these tips will help you bake macarons like a pro!

Ingredients (Makes 20 Macarons)

For the Macaron Shells:

100g almond flour (finely ground)
100g powdered sugar
100g granulated sugar
2 large egg whites (room temperature, about 60g)
¼ teaspoon cream of tartar (optional, helps stabilize the meringue)
¼ teaspoon salt
Gel food coloring (optional)

For the Filling (Basic Buttercream):

100g unsalted butter, softened
200g powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (or milk)

Step 1: Prepare Your Ingredients

1️⃣ Sift the Almond Flour & Powdered Sugar:

Sift together 100g almond flour and 100g powdered sugar into a bowl.
Discard any large almond pieces. (A fine texture is key to smooth macaron shells!)

2️⃣ Prepare the Egg Whites:

Separate 2 egg whites and let them sit at room temperature for at least 30 minutes before using. (This helps create a more stable meringue!)

Step 2: Make the Meringue

3️⃣ Beat the Egg Whites:

In a clean, grease-free bowl, whisk the egg whites, salt, and cream of tartar on medium speed until foamy.

4️⃣ Slowly Add Sugar:

Gradually add 100g granulated sugar, one tablespoon at a time, while continuing to beat.

5️⃣ Whip to Stiff Peaks:

Increase speed to high and whip until glossy, stiff peaks form. (When you lift the whisk, the meringue should hold its shape!)
If using food coloring, add it now and beat for a few more seconds.

Step 3: Macaronage (Folding the Batter)

6️⃣ Fold in the Dry Ingredients:

Add the sifted almond flour mixture into the meringue in two additions.
Use a rubber spatula to gently fold the batter, pressing it against the sides of the bowl.

7️⃣ Check the Consistency:

The batter should be smooth, shiny, and flow like lava when dropped from the spatula. (Overmixing or undermixing can cause problems!)

Step 4: Piping & Resting the Macarons

8️⃣ Pipe the Macaron Shells:

Transfer the batter into a piping bag fitted with a round tip.
Pipe small circles (about 3 cm wide) onto a parchment-lined baking sheet, spacing them 2 cm apart.

9️⃣ Tap the Tray to Remove Air Bubbles:

Gently tap the baking sheet on the counter 3-4 times to release any trapped air bubbles.

🔟 Rest the Macarons:

Let the piped macarons sit at room temperature for 30-60 minutes until they form a dry skin. (When you lightly touch them, they shouldn’t be sticky!)

Step 5: Bake the Macarons

1️⃣1️⃣ Preheat Oven to 150°C (300°F)

Bake the macarons on the middle rack for 12-15 minutes.

1️⃣2️⃣ Check for Doneness:

The macarons should have “feet” (ruffled edges) and should not wobble when touched.
Let them cool completely before removing from the parchment paper.

Step 6: Make the Buttercream Filling

1️⃣3️⃣ Whip the Butter & Sugar:

In a bowl, beat 100g butter until light and fluffy.
Gradually add 200g powdered sugar and mix well.

1️⃣4️⃣ Add Vanilla & Cream:

Mix in 1 teaspoon vanilla extract and 2 tablespoons heavy cream until smooth.

(Want different flavors? Try chocolate, raspberry, or lemon!) 🍋🍫🍓

Step 7: Assemble the Macarons

1️⃣5️⃣ Match the Shells:

Pair up macarons of similar size.

1️⃣6️⃣ Pipe the Filling:

Pipe a small amount of buttercream onto one shell and sandwich it with another.

1️⃣7️⃣ Let Macarons Mature:

Refrigerate the macarons for 24 hours before serving for the best texture and flavor. (This allows the flavors to develop!)

Nutrition Facts (Per Macaron, Approximate)

Calories: 90 kcal
Carbohydrates: 12g
Protein: 1g
Fat: 4g
Sugar: 10g

(Values may vary based on fillings used!)

Tips & Tricks for Perfect Macarons

✅ Sift the almond flour & sugar – This prevents lumpy shells!
✅ Weigh ingredients precisely – Accuracy is key in macaron-making.
✅ Rest the macarons before baking – Skipping this step = cracked shells!
✅ Don’t overmix or undermix – Aim for lava-like consistency.
✅ Use an oven thermometer – Even minor temperature differences can affect macarons!