Delicate and colorful French macarons made with almond flour and filled with luscious buttercream or ganache. This step-by-step recipe ensures crisp shells and soft, chewy centers, perfect for any special occasion or elegant treat.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 15 minsTotal Time 45 minsMakes about 24 macarons
For the Macaron Shells
100 g almond flour
100 g powdered sugar
75 g egg whites (aged 1–2 days, room temp)
75 g granulated sugar
Food coloring (gel-based preferred)
For the Filling (Basic Buttercream)
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (for consistency)
Prepare the Dry Ingredients
Make the Meringue
2
In a clean, grease-free bowl, whisk egg whites until foamy using a stand or hand mixer.
Gradually add granulated sugar and whip until stiff, glossy peaks form (like shaving cream).
Add food coloring at this stage and mix gently to incorporate.
Macaronage
3
Fold the dry mixture into the meringue using a spatula. This step is called macaronage .
Fold gently until the batter flows like lava – it should form ribbons that slowly blend into the surface after a few seconds.
Pipe the Macarons
4
Transfer batter into a piping bag fitted with a round tip.
Pipe 1.5-inch rounds onto a baking tray lined with parchment or a silicone mat.
Tap the tray firmly on the counter to release air bubbles.
Let sit at room temp for 30–60 minutes , until the tops form a dry skin.
Bake
5
Preheat oven to 300°F (150°C) .
Bake for 12–15 minutes , one tray at a time.
Let cool completely before removing from the tray.
Make the Filling
6
Beat butter until creamy.
Gradually add powdered sugar , then vanilla , and cream until smooth and fluffy.
Assemble
7
Pipe a small dollop of filling on the flat side of one shell.
Sandwich with a second shell and press gently.
Chill assembled macarons for 24 hours for best texture.
Pairing Suggestions
8
Tea: Earl Grey, Jasmine, or Chamomile
Sparkling Wine or Champagne
Light coffee like espresso or cappuccino
Ingredients Makes about 24 macarons
For the Macaron Shells
100 g almond flour
100 g powdered sugar
75 g egg whites (aged 1–2 days, room temp)
75 g granulated sugar
Food coloring (gel-based preferred)
For the Filling (Basic Buttercream)
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (for consistency)
Directions Prepare the Dry Ingredients
Make the Meringue
2
In a clean, grease-free bowl, whisk egg whites until foamy using a stand or hand mixer.
Gradually add granulated sugar and whip until stiff, glossy peaks form (like shaving cream).
Add food coloring at this stage and mix gently to incorporate.
Macaronage
3
Fold the dry mixture into the meringue using a spatula. This step is called macaronage .
Fold gently until the batter flows like lava – it should form ribbons that slowly blend into the surface after a few seconds.
Pipe the Macarons
4
Transfer batter into a piping bag fitted with a round tip.
Pipe 1.5-inch rounds onto a baking tray lined with parchment or a silicone mat.
Tap the tray firmly on the counter to release air bubbles.
Let sit at room temp for 30–60 minutes , until the tops form a dry skin.
Bake
5
Preheat oven to 300°F (150°C) .
Bake for 12–15 minutes , one tray at a time.
Let cool completely before removing from the tray.
Make the Filling
6
Beat butter until creamy.
Gradually add powdered sugar , then vanilla , and cream until smooth and fluffy.
Assemble
7
Pipe a small dollop of filling on the flat side of one shell.
Sandwich with a second shell and press gently.
Chill assembled macarons for 24 hours for best texture.
Pairing Suggestions
8
Tea: Earl Grey, Jasmine, or Chamomile
Sparkling Wine or Champagne
Light coffee like espresso or cappuccino
