This delicate macarons are crisp on the outside, chewy in the center, and filled with a rich, creamy buttercream. While macarons have a reputation for being tricky, this step-by-step recipe makes them approachable, even for beginners.

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Cuisine: French
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 20 minutes
Servings: 20 filled macarons

Why You’ll Love Making It

• Master a Classic French Pastry – This recipe breaks down each step, making it easier to achieve bakery-quality macarons at home.
• Delicate & Chewy Texture – A crisp, airy shell with a soft, chewy center and a smooth, creamy filling.
• Customizable – Add different flavors and colors to make unique macarons.
• Step-by-Step Guide for Beginners – Detailed instructions ensure your macarons turn out just right, even on the first try.

Ingredients

For the Macaron Shells:

• 100 g super-fine almond flour – Gives macarons their signature texture. Use blanched almond flour, not almond meal.
• 65 g powdered sugar – Helps create smooth, light macaron shells.
• 70 g egg whites (about 2 large eggs) – Room temperature egg whites whip better for a stable meringue.
• 75 g fine granulated sugar – Helps build the structure of the macarons.
• ¼ teaspoon cream of tartar (optional) – Helps stabilize the egg whites for a stronger meringue.
• ¼ teaspoon coarse kosher salt – Enhances the flavor and balances sweetness.
• Gel food coloring (optional) – Use a small amount to tint the macaron shells without affecting the texture.

For the Buttercream Filling:

• 2 large egg yolks – Adds richness and a silky texture.
• ¼ cup (50 g) granulated sugar – Sweetens the buttercream while keeping it light.
• 3 ½ tablespoons milk – Helps create a smooth, creamy consistency.
• ½ cup (115 g) unsalted butter, softened – Adds a rich, velvety texture.
• 1 teaspoon pure vanilla extract – Enhances the flavor of the buttercream.

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Instructions

Step 1: Preheat the Oven & Prepare Baking Sheets

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. If you want uniform-sized macarons, place a printed macaron template under the parchment.

Step 2: Sift the Dry Ingredients

Sift almond flour and powdered sugar together twice. This ensures a smooth batter and prevents lumps in your macaron shells. Discard any large bits left in the sifter.

Step 3: Make the Meringue

In a large, grease-free mixing bowl, combine egg whites, granulated sugar, cream of tartar, and salt. Using a stand mixer with a whisk attachment, beat on medium speed (speed 4 on a KitchenAid) until soft peaks form. This can take 30-40 minutes.

If using gel food coloring, add it at the soft peak stage to incorporate it evenly without overmixing.

Continue beating until stiff peaks form—the meringue should be glossy, ball up inside the whisk, and hold a pointy peak when lifted.

Step 4: Fold the Batter (Macaronage)

Sift the almond flour mixture into the meringue. Using a silicone spatula, fold gently in a clockwise motion, scraping from the bottom up and around the sides, then cutting through the center.

Continue folding until the batter flows like lava—it should form a ribbon when dropped into the bowl and dissolve within 10 seconds. Overmixing will result in runny batter, while undermixing will create lumpy, cracked macarons.

Step 5: Pipe the Macaron Shells

Transfer the batter to a piping bag fitted with a round tip (Wilton 2A is ideal). Hold the piping bag at a 90° angle and pipe 1.5-inch rounds about 1 inch apart on the prepared baking sheets.

Tap the baking sheets firmly against the counter several times to release air bubbles. Use a toothpick to pop any remaining large bubbles to prevent cracks.

Step 6: Rest the Macarons

Let the piped macarons rest at room temperature for at least 15 minutes (or longer in humid conditions). The shells should form a skin and feel dry to the touch before baking.

Step 7: Bake the Macarons

Bake one tray at a time on the middle rack for 15-18 minutes. To check for doneness, gently touch a macaron—if it wobbles, bake for another 1-2 minutes. The finished shells should have firm feet and should not stick when touched.

Let the macarons cool completely before attempting to remove them from the baking sheet. Removing them too soon may cause sticking or breaking.

Step 8: Cook the Egg Yolk Mixture

In a small bowl, whisk egg yolks and sugar until smooth and pale. Stir in the milk and transfer the mixture to a small saucepan.

Cook over low heat, stirring constantly, until it thickens to a pudding-like consistency (about 5 minutes).

Step 9: Beat in the Butter & Vanilla

Transfer the mixture to a bowl and cool to room temperature. Add the softened butter in three batches, beating after each addition. Stir in vanilla extract and continue mixing until smooth.

Transfer the buttercream to a piping bag fitted with a round tip.

Step 10: Fill & Mature the Macarons

Pair up macaron shells of similar sizes and arrange them with the bottoms facing up. Pipe a small dollop of buttercream onto one shell, then gently press the second shell on top, twisting slightly to evenly distribute the filling.

Refrigerate the filled macarons in an airtight container for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.

Step 11: Serve & Enjoy

Bring macarons to room temperature for 30 minutes before serving. Enjoy with tea, coffee, or as an elegant dessert!

FAQs

Why did my macarons crack in the oven?
Cracking is usually caused by under-mixed batter, improper resting time, or high oven temperature. Ensure your macarons rest before baking, and use an oven thermometer to confirm accurate temperature settings.

How should I store macarons?
Store filled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Let them come to room temperature before serving for the best texture.

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