Easy Macaron Recipe

This guide demystifies the process, breaking down every stage to ensure you can achieve bakery-quality results in your own kitchen.

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Prep Time 1

Cook Time 18

Course Dessert

Cuisine American

Servings filled macarons

Ingredients

For the Macaron Shells

100 g Super-fine Blanched Almond Flour Ensure it’s labeled “super-fine” and made from blanched (skinless) almonds, not “almond meal,” which is coarser.
100 g Powdered Sugar
75 g Egg Whites About 2 large eggs. At room temperature.
75 g Fine Granulated Sugar or Caster Sugar
1/4 tsp Cream of Tartar
1/4 tsp Kosher Salt
1-2 drops Gel Food Coloring This can be optional.

For the Classic Vanilla Buttercream Filling

2 Large Egg Yolks
1/4 cup Granulated Sugar
3 ½ tbsp Milk
1/2 cup Unsalted Butter Softened to room temperature.
1 tsp Pure Vanilla Extract

Instructions

Preheat your oven to 300°F (150°C) with a rack in the middle position. Line two large baking sheets with parchment paper or silicone mats. If using a template for uniform circles, slide it under the parchment paper (and remember to remove it before baking).
In a medium bowl, sift the almond flour and powdered sugar together. For the smoothest possible macaron shells, sift the mixture a second time. Discard any large almond bits that remain in the sifter. This mixture is called “tant pour tant” or “TPT.”
In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, granulated sugar, cream of tartar, and salt. Turn the mixer on to medium-low speed (e.g., speed 4 on a KitchenAid) and whip until the mixture is foamy and opaque. Increase the speed to medium (speed 6) and continue whipping until soft peaks form (when you lift the whisk, a peak will form and then gently droop). This should take about 5-7 minutes.
If using gel food coloring, add it now. Continue to beat on medium-high speed (speed 8) until the meringue is glossy and forms stiff, straight peaks. The meringue should clump up inside the whisk and hold a sharp peak without falling over. This final stage takes another 5-7 minutes. Do not overbeat, or it will become grainy.
Add all of the sifted dry ingredients into the bowl with the meringue. Using a flexible silicone spatula, begin to fold the batter. Scrape around the edge of the bowl and then cut through the middle. Continue this “fold-and-press” motion, pressing the batter against the side of the bowl to deflate some of the air.
Check the consistency frequently. The batter is ready when it flows off the spatula in a continuous, thick ribbon and you can draw a “figure 8” without it breaking. When a ribbon of batter is dropped back into the bowl, it should slowly melt back into the surface within 10-15 seconds. This stage is crucial—undermixed batter will be too thick and lumpy, while overmixed batter will be too thin and runny.
Transfer the batter to a piping bag fitted with a medium round tip (like a Wilton 2A). Hold the piping bag perfectly perpendicular (at a 90° angle) to the baking sheet and pipe 1.5-inch rounds, leaving at least 1 inch of space between each. To stop piping, cease pressure and flick your wrist in a circular motion.
Firmly tap the baking sheets flat against your counter 4-5 times to release any trapped air bubbles. Use a toothpick to pop any remaining visible bubbles on the surface.
Let the piped macarons rest at room temperature for 30-60 minutes, or until they form a dry skin. This is the most important step for developing “feet” (the ruffled bottom edge). You should be able to gently touch the surface without any batter sticking to your finger. The time will vary depending on the humidity of your kitchen.
Bake one tray at a time on the middle rack for 15-18 minutes. To check for doneness, gently nudge the top of a shell. If it wobbles on its feet, it needs another minute or two. The finished shells should be firm and peel off the parchment easily once cooled.
While the shells cool, make the filling. In a small bowl, whisk the egg yolks and sugar until smooth and pale. Stir in the milk. Transfer the mixture to a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly with a spatula, until the mixture thickens into a custard, about 5-7 minutes. Do not let it boil.
Transfer the thickened custard to a bowl and let it cool completely to room temperature. Once cool, add the softened butter in three batches, beating with a hand mixer or stand mixer after each addition until incorporated. Add the vanilla extract and continue mixing until the buttercream is light, smooth, and creamy. Transfer to a piping bag.
Pair up the cooled macaron shells by size. Pipe a small dollop of buttercream onto the flat side of one shell. Gently press the second shell on top, twisting slightly to spread the filling to the edges.
Place the filled macarons in an airtight container and refrigerate for at least 24 hours. This “maturing” process is essential. It allows the filling’s moisture to soften the inside of the shells, creating the signature chewy texture.

Notes

Bring the macarons to room temperature for about 20-30 minutes before serving for the best flavor and texture. Enjoy!