Name: Easy Macaron Recipe for Beginners
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: French
Ingredients: For the Macaron Shells:; 3/4 cup (75g) almond flour, finely ground and sifted; 1 cup (100g) powdered sugar; 2 large egg whites, room temperature; 1/4 cup (50g) granulated sugar; Gel food coloring (optional); For the Filling:; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract (or any desired flavor); 1–2 tbsp milk (as needed for consistency)

Delicate, colorful, and deliciously sweet, these homemade macarons bring the elegance of a French patisserie right to your kitchen. With this beginner-friendly recipe, you’ll create those iconic crisp shells and chewy centers that make macarons so irresistible.

Why You’ll Love This Recipe

This approachable macaron recipe takes the mystery out of creating these elegant French cookies. You’ll love how the crisp outer shell gives way to a soft, chewy interior that perfectly complements the smooth buttercream filling. The recipe uses simple ingredients you likely already have in your pantry, and while macarons have a reputation for being difficult, this step-by-step method makes them achievable for even first-time macaron bakers. Plus, you can easily customize the colors and flavors to match any occasion or preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour serves as the foundation of authentic macarons, providing that distinctive nutty flavor and unique texture. Be sure to use finely ground almond flour and sift it thoroughly to eliminate any lumps that could disrupt the smooth surface of your macaron shells.

Powdered sugar contributes both sweetness and structure to the macaron shells. It blends seamlessly with the almond flour to create that signature smooth top that macarons are known for.

Egg whites are the crucial binding ingredient that creates the meringue base for macarons. Using room temperature egg whites is essential as they whip up more efficiently and create a more stable meringue.

Granulated sugar stabilizes the egg white meringue and helps create the glossy, stiff peaks needed for perfect macaron shells. Adding it gradually while beating the egg whites ensures it dissolves properly into the meringue.

Gel food coloring allows you to create beautifully colored macarons to match any theme or occasion. Unlike liquid food coloring, gel versions won’t thin out your batter and compromise the texture.

Unsalted butter forms the base of the silky buttercream filling. Make sure it’s properly softened to room temperature for the smoothest results without any lumps.

Vanilla extract adds a warm, fragrant flavor to the filling, though you can easily substitute other extracts like almond, lemon, or raspberry to complement your macaron shells.

Milk helps achieve the perfect spreadable consistency in your buttercream filling. Add it gradually until you reach your desired texture.

Directions

Prepare Dry Ingredients: Sift almond flour and powdered sugar together into a bowl. Repeat 1–2 times for smooth texture. Set aside.
Beat Egg Whites: In a clean bowl, whisk egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. Add gel food coloring if using.
Combine Mixtures: Add dry ingredients to egg whites in two additions. Gently fold with a spatula until the batter flows like lava and ribbons disappear within 10–15 seconds.
Pipe Macarons: Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing 1 inch apart.
Rest Shells: Tap baking sheet to release air bubbles. Let macarons rest at room temperature 30–60 minutes, until tops are dry to the touch.
Bake: Preheat oven to 300°F (150°C). Bake for 15–18 minutes, rotating sheet halfway. Cool completely on baking sheet.
Make Filling: Beat butter until creamy. Gradually add powdered sugar. Stir in vanilla and milk for spreadable consistency.
Assemble: Pair shells by size. Pipe a small amount of filling onto one shell and gently sandwich with another.
Mature: Refrigerate filled macarons in an airtight container for 24–48 hours to develop texture and flavor. Bring to room temperature before serving.

Servings and Timing

This recipe yields approximately 15 complete macarons (30 individual shells). Preparation time is about 30 minutes, followed by a 45-minute resting period for the piped shells. The baking time is 18 minutes, bringing the total time to about 1 hour and 33 minutes, not including the 24-48 hour maturing time. Each macaron contains approximately 140 calories.

Variations

Chocolate Macarons: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients and use a chocolate ganache filling instead of buttercream.

Lemon Macarons: Add 1 teaspoon of lemon zest to the shell mixture and replace the vanilla in the filling with lemon extract or lemon curd.

Pistachio Macarons: Substitute a portion of the almond flour with finely ground pistachios and add a drop of almond extract to enhance the nutty flavor.

Raspberry Macarons: Tint the shells pink and fill with raspberry buttercream or raspberry jam mixed with buttercream.

Coffee Macarons: Add 1 teaspoon of instant espresso powder to the shells and make a coffee-flavored buttercream filling.

Storage/Reheating

Unfilled macaron shells can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in an airtight container and freeze for up to 3 months.

Filled macarons should be refrigerated in an airtight container for up to 5 days. The texture actually improves after 24-48 hours in the refrigerator as the shells soften slightly and the flavors meld.

For the best taste and texture, always bring refrigerated macarons to room temperature (about 20-30 minutes) before serving.

Freezing filled macarons is also an option – they can be stored in an airtight container in the freezer for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.

FAQs

Why do I need to sift the dry ingredients multiple times?

Sifting removes any lumps in the almond flour and powdered sugar, ensuring smooth macaron shells. This step is crucial for achieving that perfect, glossy finish and preventing cracks or bumps in your final product.

How do I know when my egg whites are beaten to “stiff peaks”?

When you lift your beater from the egg white mixture, the peaks should stand straight up without folding over at the tips. The mixture should be glossy and firm, not dry or separated.

What does it mean for the batter to flow “like lava”?

The perfect macaron batter consistency is often described as flowing like lava or molten magma. When you lift your spatula, the batter should fall in a continuous ribbon and slowly incorporate back into the mixture within about 10-15 seconds.

Why do my macarons need to rest before baking?

The resting period allows the tops of the piped macarons to dry out and form a skin. This is essential for proper rising in the oven and the development of the characteristic “feet” at the base of the shells.

My macarons cracked during baking. What went wrong?

Cracking usually indicates either insufficient resting time (the shells weren’t dry enough before baking), oven temperature that’s too high, or too much moisture in the batter. Make sure to let them rest until they’re dry to the touch and consider using an oven thermometer.

Why do I need to mature the macarons in the refrigerator?

The maturing process allows moisture from the filling to slightly soften the shells, creating that perfect chewy texture that macarons are known for. It also helps the flavors meld together for a more harmonious taste.

Can I make macarons without an electric mixer?

While technically possible, beating egg whites to stiff peaks by hand requires significant arm strength and time. For consistent results, an electric mixer is highly recommended.

Why didn’t my macarons develop “feet”?

The signature ruffled bottom edge (feet) may not develop if your batter is too wet, you didn’t rest the shells long enough, your oven temperature is incorrect, or you overmixed the batter. Proper technique and resting time are key.

Can I use regular food coloring instead of gel?

Liquid food coloring can add too much moisture to the batter, potentially compromising the texture and appearance. Gel or powder food coloring is strongly recommended for best results.

My macarons are hollow inside. What happened?

Hollow macarons typically result from either overbeaten egg whites, improper folding technique, or baking at too high a temperature. Try reducing your oven temperature slightly and being more gentle when folding the batter.

Conclusion

Making homemade macarons might seem intimidating at first, but with this beginner-friendly recipe, you’re well on your way to creating these elegant French treats in your own kitchen. Remember that practice makes perfect with macarons—each batch will teach you something new about the process. Don’t be discouraged if your first attempt isn’t picture-perfect; focus on the delicious flavor and enjoy the journey of mastering this classic pastry. Once you’ve got the basic technique down, you can experiment with endless color and flavor combinations to create macarons for any occasion. Whether you’re making them for a special celebration or simply to indulge your sweet tooth, these delicate cookies are sure to impress.

Easy Macaron Recipe for Beginners