Easy Macaron Recipe for Beginners
A foolproof guide to making perfect French macarons at home with crisp shells, chewy centers, and customizable fillings.
Ingredients
For the Macaron Shells:
- ¾ cup 75g almond flour (finely ground, sifted)
- 1 cup 100g powdered sugar
- 2 large egg whites room temperature
- ¼ cup 50g granulated sugar
- Gel food coloring optional
For the Filling:
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk as needed
Instructions
Prepare Dry Ingredients:
- Sift almond flour and powdered sugar together twice. Set aside.
Beat Egg Whites:
- Whip egg whites to soft peaks. Gradually add granulated sugar until stiff peaks form. Add food coloring if using.
Fold Batter:
- Gently fold dry ingredients into meringue in two batches until the batter flows like lava.
Pipe & Rest:
- Pipe 1.5-inch circles onto parchment-lined trays. Tap to release bubbles. Rest 30–60 minutes until dry.
Bake:
- Bake at 300°F (150°C) for 15–18 minutes. Cool completely.
Make Filling:
- Beat butter, powdered sugar, vanilla, and milk until smooth.
Assemble:
- Pair shells, pipe filling, and refrigerate 24–48 hours before serving.
Notes
- Storage: Refrigerate filled macarons for up to 5 days or freeze unfilled shells for 1 month.
- Pro Tip: Use gel food coloring (not liquid) to avoid altering batter consistency.
- Troubleshooting: Cracked tops? Likely under-rested. No feet? Overmixed batter.