Macaron Recipe for Beginners Recipe

Introduction

Macarons are delicate French cookies known for their crisp shell and chewy interior. This beginner-friendly recipe guides you through each step to create beautiful, tasty macarons right at home.

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 your choice, such as lemon, raspberry, or rose water)
• A splash of milk or cream (if needed to adjust consistency)

Instructions

1. Step 1: Prep your space by cleaning your counter, setting up your tools, and lining a baking tray with parchment paper. Prepare a piping bag to avoid scrambling later.
2. Step 2: Sift the almond flour and 3/4 cup powdered sugar together into the same bowl to ensure a smooth, lump-free batter.
3. Step 3: Whisk the egg whites until frothy using a clean mixer. Gradually add the white sugar while mixing and continue until stiff, glossy peaks form that hold their shape.
4. Step 4: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Aim for a smooth batter that flows like lava—adjust folding as needed.
5. Step 5: Spoon the batter into a piping bag and pipe small, even circles onto the prepared baking tray. Tap the tray gently to release air bubbles.
6. Step 6: Let the piped macarons rest for 30-60 minutes until their tops are dry to the touch and don’t stick to your finger.
7. Step 7: Preheat the oven to 300°F (150°C) and bake the macarons for 14-16 minutes. They should have smooth tops and the iconic ruffled “foot” at the base.
8. Step 8: Once cooled, pair shells of similar size. For the filling, beat the softened butter with 1 1/2 cups powdered sugar and vanilla extract. Add a splash of milk or cream if the consistency is too thick. Pipe a dollop of the buttercream onto one shell and sandwich it with the other.

Tips & Variations

• Ensure egg whites are at room temperature for better volume and stability when whisking.
• Use gel food coloring for vibrant colors without altering batter consistency.
• Experiment with different flavor extracts in the buttercream to customize your macarons.
• If batter seems too thick or thin, adjust folding technique rather than adding ingredients to maintain texture.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. They taste best after resting overnight to allow flavors to meld. Bring them to room temperature before serving. Unfilled shells can be stored in an airtight container for up to 1 week at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or not develop feet?

Cracked shells or missing feet often result from insufficient resting time or incorrect oven temperature. Make sure macarons dry until their tops are no longer sticky before baking, and bake at a steady 300°F (150°C).

Can I use regular flour instead of almond flour?

No, almond flour is essential for macarons’ unique texture and flavor. Regular flour will not produce the same delicate, chewy result.

Macaron Recipe for Beginners Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

This beginner-friendly macaron recipe guides you through creating delicate, smooth almond meringue shells filled with a luscious buttercream. Learn how to master the art of folding, piping, and baking perfect French macarons with a light, crisp exterior and chewy interior.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 20 macarons (10 pairs) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 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)

Buttercream Filling

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (or lemon, raspberry, rose water)
• A splash of milk or cream (optional, to adjust consistency)

Instructions

1. Prep Your Space: Clean and organize your workspace to ensure a smooth workflow. Lay out parchment paper on your baking sheets and prepare your piping bag to facilitate easy piping later.
2. Sift Almond Flour and Powdered Sugar: Combine and sift the almond flour and powdered sugar together into one bowl to remove lumps, ensuring a smooth macaron batter.
3. Whisk Egg Whites to Stiff Peaks: Using an electric mixer, beat the egg whites until frothy. Slowly add the white sugar while continuing to mix until the meringue forms stiff, glossy peaks that hold their shape.
4. Fold in the Dry Ingredients: Gently fold the almond flour and powdered sugar mixture into the whipped egg whites. Fold carefully until the batter flows like lava, smooth and slightly thick but not runny.
5. Pipe the Macaron Shells: Transfer the batter into your piping bag and pipe small, uniform circles onto the parchment-lined baking tray. Tap the tray firmly against the counter to release trapped air bubbles.
6. Let the Macarons Rest: Allow the piped shells to rest at room temperature for 30 to 60 minutes. This step forms a dry skin on top and prevents cracking during baking.
7. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes until they develop the characteristic smooth top with a ruffled foot at the base.
8. Cool and Fill: Allow the macaron shells to cool completely on the tray. Match shells of similar sizes, then pipe a dollop of buttercream onto one shell and sandwich it with another.

Notes

• Make sure your egg whites are at room temperature for better volume and stability.
• Be patient during folding to achieve the right batter consistency; overmixing or undermixing can affect texture.
• Resting the piped shells is crucial for developing the classic macaron feet and smooth tops.
• Adjust buttercream consistency with milk or cream for easier piping if needed.
• Use gel food coloring rather than liquid to avoid altering batter consistency.

Keywords: French macarons, almond flour, buttercream, baking, dessert, homemade macarons, meringue