Easy Macaron Recipe

Introduction

Easy macarons are a delightful French treat that’s surprisingly approachable for home bakers. With a simple almond meringue shell and a creamy buttercream filling, these delicate cookies make a perfect elegant snack or gift.

Ingredients

• 100 g super-fine almond flour
• 65 g powdered sugar
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar (optional)
• ¼ teaspoon coarse kosher salt
• Gel food coloring (if desired)
• 2 large egg yolks
• ¼ cup granulated sugar
• 3 ½ tablespoons milk
• ½ cup unsalted butter (softened)
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, a Teflon sheet, or silicone mats.
2. Step 2: Sift the almond flour and powdered sugar together twice to remove lumps. Discard any large bits left in the sifter.
3. Step 3: In a clean bowl, whisk the egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form. This may take 30-40 minutes but produces fuller shells.
4. Step 4: If using food coloring, add it now at the soft peak stage and continue whisking on medium speed until hard peaks form. The meringue should hold sharp, stiff points.
5. Step 5: Sift the almond flour mixture into the meringue. Fold carefully with a silicone spatula, incorporating the dry ingredients fully. Continue folding until the batter flows smoothly and can form a loose figure eight when dropped from the spatula. Avoid overfolding.
6. Step 6: Transfer the batter to a pastry bag fitted with a round tip. Hold the bag at a 90° angle and pipe 1.5-inch rounds about an inch apart on the prepared sheets.
7. Step 7: Tap the baking sheets firmly to remove air bubbles. Use a toothpick to pop any large bubbles. Let the macarons rest on the counter for 15 minutes to form a skin.
8. Step 8: Bake one sheet at a time on the middle rack for 15-18 minutes. Test doneness by gently touching a shell; it should be firm and not wobble.
9. Step 9: Let macarons cool completely before removing from the baking sheets to avoid breaking.
10. Step 10: For the buttercream filling, whisk egg yolks with sugar until pale and mostly dissolved. Stir in milk and cook over low heat, stirring often, until thick like pudding (about 5 minutes). Cool to room temperature.
11. Step 11: Beat softened butter into the cooled mixture in three batches, then add vanilla extract and mix until smooth. Transfer filling to a pastry bag.
12. Step 12: Pair macaron shells by size, place the bottom shells upside down on a rack, pipe filling onto them, then gently press the top shells over the filling.
13. Step 13: Refrigerate the filled macarons in an airtight container for at least 24 hours to mature and soften the shells.
14. Step 14: Bring macarons to room temperature about 30 minutes before serving for best flavor and texture.

Tips & Variations

• Sift dry ingredients twice to ensure smooth shells and discard any coarse bits to avoid bumpy textures.
• Use gel food coloring instead of liquid to prevent altering batter consistency.
• For a beginner, count folds carefully; about 50 folds usually achieves the right consistency before testing.
• Try different buttercream flavors by adding lemon zest, cocoa powder, or extracts to the filling.
• Allow resting time before baking to form a skin; this helps create the classic macaron “feet.”

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best taste and texture, let them come to room temperature about 30 minutes before serving. Leftover dry shells can be frozen for up to a month; thaw before filling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites straight from the fridge?

It’s best to use egg whites at room temperature for better volume and stability in the meringue. Let them sit out for about 30 minutes before starting.

Why are my macaron shells cracking or not forming feet?

Cracking or no feet usually means the batter was overmixed or undermixed, or the shells didn’t rest long enough before baking. Make sure to fold the batter to the right consistency and let the piped shells dry until a skin forms before baking.

Easy Macaron Recipe

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★★★★★

4.7 from 91 reviews

• Author: Thomas
• Total Time: 1 hour 20 minutes plus 24 hours refrigeration
• Yield: Approximately 24 macarons (12 sandwich cookies) 1x
• Diet: Vegetarian

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Description

This Easy Macaron recipe guides you through making delicate and colorful French macarons with crisp shells and a smooth, creamy buttercream filling. With detailed instructions on preparing the perfect meringue, folding the batter just right, and baking to perfection, these macarons yield elegant treats that mature beautifully with a day of refrigeration.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 100 g super-fine almond flour
• 65 g powdered sugar
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar (optional)
• ¼ teaspoon coarse kosher salt
• Gel food coloring (if desired)

Buttercream Filling

• 2 large egg yolks
• ¼ cup granulated sugar
• 3 ½ tablespoons milk
• ½ cup unsalted butter (softened)
• 1 teaspoon pure vanilla extract

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Instructions

1. Preheat Oven: Set your oven to 300°F (150°C) and line two baking sheets with parchment paper, a Teflon sheet, or silicone mats for non-stick backing.
2. Prepare Dry Ingredients: Sift the almond flour and powdered sugar together twice. Discard any remaining chunky bits in the sifter to ensure a smooth batter.
3. Make Meringue: Using a stand mixer with a whisk attachment, beat egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form, about 30-40 minutes. Add gel food coloring at soft peak stage if using.
4. Whip Meringue to Hard Peaks: Continue beating until the meringue forms stiff peaks that hold shape firmly and show sharp ribs when you lift the whisk.
5. Fold Dry Ingredients: Sift the almond flour mixture into the meringue and gently fold with a silicone spatula. Fold until the batter is shiny and flows like lava, testing to see if peaks dissolve within 10 seconds. Do approximately 50 folds, testing regularly without over-folding.
6. Pipe Macaron Shells: Transfer batter to a pastry bag fitted with a round tip. Pipe 1.5-inch rounds spaced about an inch apart onto prepared baking sheets.
7. Remove Air Bubbles: Tap the baking sheets firmly on the counter several times to release air bubbles. Use a toothpick to pop any large bubbles visible on the surface.
8. Rest Shells: Let the piped shells sit at room temperature for 15 minutes to form a dry skin before baking.
9. Bake Shells: Bake one sheet at a time on the middle rack for 15-18 minutes, longer if larger. Macarons should feel firm and not wobble when touched.
10. Cool Completely: Remove shells from baking sheets only when cool to prevent sticking or breaking.
11. Make Buttercream Filling: Whisk egg yolks and sugar until pale and sugar dissolves. Stir in milk and cook over low heat until thick like pudding, about 5 minutes. Cool to room temperature.
12. Add Butter and Flavor: Beat softened butter into cooled egg yolk mixture in batches, then mix in vanilla extract until smooth. Transfer to a pastry bag.
13. Assemble Macarons: Pair shells by size and place bottom shells upside down on a wire rack. Pipe filling onto bottom shells, top with the paired shell, and press lightly to spread filling to edges.
14. Mature Macarons: Refrigerate macarons in an airtight container for at least 24 hours to allow flavors to develop and soften the shells.
15. Serve: Bring macarons to room temperature about 30 minutes before serving for best texture and flavor.

Notes

• Use super-fine almond flour for the smoothest macaron shells.
• Egg whites should be at room temperature to achieve optimum meringue volume.
• Beating the meringue thoroughly (30-40 minutes) is essential for strong shells.
• Folding batter correctly is crucial; take your time and test the consistency frequently.
• Resting the shells before baking develops the characteristic macaron skin.
• Allow macarons to mature for 24 hours in the fridge for enhanced flavor and texture.
• Removing shells while warm may cause sticking or breakage, so be patient.

• Prep Time: 50 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: French macarons, almond flour cookies, meringue desserts, buttercream filled cookies, colorful macarons, homemade macaron recipe