Name: Macaron Recipe for Beginners Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 1 cup finely ground almond flour, sifted; 3/4 cup powdered sugar; 2 egg whites (room temperature); 1/4 cup white sugar; Gel food coloring (optional); 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract (or flavor of choice: lemon, raspberry, rose water); A splash of milk or cream (if needed to adjust consistency)

Jump to Recipe

Introduction

Macarons are delicate French cookies known for their smooth tops, ruffled feet, and flavorful fillings. This beginner-friendly recipe breaks down each step to help you create these elegant treats from scratch with confidence and ease.

A close-up of pink macarons arranged on a pink cooling rack with a white marbled texture background. Each macaron has two smooth, slightly glossy pink shells with a rough edge layer that looks light and crunchy. Between the shells, there is a thick layer of caramel-colored creamy filling, soft and shiny. The center macaron has a bite taken out, showing the creamy filling inside, with the shells' texture clear and detailed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely ground almond flour, sifted
3/4 cup powdered sugar
2 egg whites (room temperature)
1/4 cup white sugar
Gel food coloring (optional)
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract (or a flavor of your choice such as lemon, raspberry, or rose water)
A splash of milk or cream (if needed to adjust consistency)

Instructions

Step 1: Clean your work surface and prepare your tools. Lay out parchment paper on a baking tray and set up a piping bag to save time later.
Step 2: Sift the almond flour and powdered sugar together into a bowl to prevent lumps and ensure a smooth batter.
Step 3: Using a clean mixer, whip the egg whites until frothy. Gradually add white sugar while continuing to whip until stiff, glossy peaks form that hold their shape.
Step 4: Gently fold the dry almond flour mixture into the whipped egg whites. Aim for a smooth, lava-like batter—fold carefully to maintain airiness without overmixing.
Step 5: Transfer the batter to the piping bag and pipe small, even circles onto the prepared parchment paper. Tap the tray lightly on the counter to release air bubbles.
Step 6: Let the piped macarons rest at room temperature for 30 to 60 minutes until their tops are dry and not sticky to the touch.
Step 7: Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes until they develop smooth tops and the classic ruffled feet.
Step 8: After cooling, pair shells of similar size together. Fill one with buttercream or your favorite filling, then sandwich with the matching shell.

Tips & Variations

Use room temperature egg whites for better volume and consistency in your meringue.
Feel free to add gel food coloring when folding the dry ingredients to create colorful macarons.
Experiment with different flavor extracts or fillings like chocolate ganache, fruit jams, or flavored buttercream for variety.
If the batter feels too stiff or runs too much, adjust folding technique or check measurements carefully—consistency is key.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. Unfilled shells can be kept in an airtight container at room temperature for up to 1 week.

How to Serve

A white cake stand holds an assortment of macarons arranged in close rows, each macaron made of two smooth, round shells with a creamy filling in between. The colors include pastel shades of purple, pink, blue, green, orange, yellow, and cream, with textures ranging from slightly glossy to matte. The filling between the shells varies, some are smooth creams in off-white or chocolate brown while others show a ridged pattern. The arrangement features multiple layers, with macarons on the stand in the background and more macarons on a white marbled surface below. Soft, circular bokeh lights in white and yellow blur in the dark background, adding a festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my macarons cracking or hollow inside?

Cracking or hollows usually result from overmixing the batter, improper folding, or baking at too high a temperature. Make sure to fold gently until the batter flows like lava and bake at the recommended temperature.

Can I make macarons without a stand mixer?

Yes, you can use a hand mixer or whisk, but it may take longer to achieve stiff peaks. Ensure your bowls and utensils are clean and free of any grease for the best results.