Macaron Recipe for Beginners: Easy French Macarons Guide Recipe
Learn how to make delicate and beautiful French macarons with this easy beginner-friendly recipe. From perfectly whipped meringue to smooth buttercream filling, this guide covers every step to achieve those iconic crispy yet chewy macarons with ruffled feet. Perfect for impressing at tea time or gifting to loved ones.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes (including resting times)
- Yield: Approximately 20-24 macarons (10-12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Macaron Shell
- 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)
Macaron Filling (Simple Buttercream)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (or flavor of choice such as lemon, raspberry, or rose water)
- A splash of milk or cream (to adjust consistency if needed)
Instructions
- Prep Your Space: Clean and clear your countertop. Set a relaxing playlist and light a candle if desired. Line a baking tray with parchment paper and have your piping bag ready to streamline the piping process.
- Sift Almond Flour and Powdered Sugar: Sift the almond flour and powdered sugar together into one bowl to ensure the dry ingredients are lump-free and well combined.
- Whisk Egg Whites to Stiff Peaks: Using a clean mixer, beat the egg whites until frothy. Slowly add white sugar while continuing to whisk until stiff, glossy peaks form that hold their shape.
- Fold in the Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. The batter should flow like thick lava—smooth but not too runny or stiff. Use patience to maintain airiness.
- Pipe the Macaron Shells: Transfer the batter to a piping bag and pipe evenly sized small circles onto the parchment-lined baking sheet. Tap the tray lightly on the countertop to release air bubbles for smooth shells.
- Let the Macarons Rest: Allow the piped shells to sit at room temperature for 30-60 minutes until their tops are dry and no longer sticky when touched; this helps develop the classic macaron skin.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes until they develop smooth tops and characteristic ruffled feet around the edges.
- Cool and Fill: After baking, allow the shells to cool completely. Pair similar sized shells, pipe a dollop of prepared buttercream filling on one, and sandwich with the other shell.
- Rest Overnight: Refrigerate the filled macarons overnight to mature the flavors and achieve the ideal chewy center. Enjoy your homemade French macarons the next day.
Notes
- Room temperature egg whites whip better and yield more volume.
- Sifting the dry ingredients is key for smooth shells and preventing lumps.
- Resting piped macarons until dry helps prevent cracking and encourages the formation of feet.
- Baking times and temperatures may vary slightly depending on your oven; watch for smooth tops and feet.
- Use gel food coloring for vibrant colors without adding extra liquid to the batter.
- Macarons are best enjoyed a day after baking once the flavors meld and texture improves.
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