Few desserts capture the imagination quite like Macarons. Delicate, colorful, and endlessly charming, these little almond meringue cookies have become a symbol of French elegance around the world.
These colorful little almond meringue cookies — crisp on the outside, chewy on the inside — are a true French icon, and making them at home is a delicious adventure worth taking. If you love classic French treats, you might also enjoy our Chocolate Macarons, a rich and decadent twist on the traditional favorite.
Whether you’re filling them with ganache, buttercream, or jam, homemade macarons are a rewarding (and impressively beautiful) baking project. And if you’re looking for another sweet, celebratory recipe, our French Vanilla Ice Cream makes a dreamy, simple companion to your creations.
✅ Quick Recipe Snapshot
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (+ resting time)
- Servings: About 24 macarons
- Difficulty: Challenging
🧾 Ingredients You’ll Need
For the Macaron Shells:
- 1⅓ cups powdered sugar (160g)
- 1 cup almond flour (96g)
- 3 large egg whites, room temperature
- ¼ cup granulated sugar (50g)
- Gel food coloring (optional)
For the Filling (Basic Buttercream):
- ½ cup unsalted butter, softened (113g)
- 1½ cups powdered sugar (180g)
- 1 teaspoon vanilla extract (5ml)
- 1–2 tablespoons heavy cream (15–30ml)
👩🍳 How to Make Perfect French Macarons
- Sift the powdered sugar and almond flour together into a bowl. Set aside.
- In a clean, dry bowl, beat the egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the meringue in two additions. If using, add a few drops of gel food coloring during folding.
- Continue folding carefully until the batter flows like thick lava — this is called “macaronage.”
- Transfer the batter to a piping bag fitted with a round tip. Pipe small 1.5-inch (4cm) circles onto parchment-lined baking sheets.
- Tap the baking sheets firmly on the counter to release any air bubbles. Let the piped macarons sit at room temperature for 30–60 minutes until a skin forms.
- Preheat the oven to 300°F (150°C). Bake one sheet at a time for 13–15 minutes.
- Let the shells cool completely before peeling them off the parchment.
- For the buttercream, beat the butter until creamy. Gradually add powdered sugar, then vanilla and enough cream to achieve a smooth, spreadable consistency.
- Pair up similar-sized shells and sandwich them together with a small dollop of buttercream.
📌 Handy Tips for Success
- Weigh your ingredients carefully — precision matters!
- Don’t skip resting the piped macarons; it creates their signature “feet.”
- Use gel food coloring, not liquid, to avoid thinning the batter.
🔄 Fun Variations to Try
- Flavor your buttercream with raspberry, lemon, or chocolate.
- Tint shells different colors for a festive macaron assortment.
- Fill with ganache, jam, or flavored whipped cream instead of buttercream.
🥄 Nutrition Information (Per Macaron)
- Calories: 90 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 10mg
- Fiber: 0.5g
- Sugar: 10g
🌍 A Bite of History: Where Macarons Come From
Though macarons are forever associated with Parisian patisseries, they actually have Italian roots! Brought to France by Catherine de’ Medici’s pastry chefs in the 16th century, it wasn’t until the 20th century that Pierre Desfontaines of Ladurée dreamed up the now-iconic double-decker, buttercream-filled version we adore today.
🍽️ Serving and Storing Your Macarons
Macarons are best enjoyed after a little “maturing” — refrigerate them for 24 hours after assembly, then bring them back to room temperature before serving. Keep them stored in an airtight container for up to 5 days, or freeze them for longer shelf life.
❓ FAQs About Making Macarons
Why did my macarons crack?
Usually, this happens if the shells didn’t dry long enough or if the oven was too hot.
Can I use liquid food coloring?
It’s not recommended — liquid coloring can throw off the delicate balance of your batter.
Do I have to age the egg whites?
While optional, aging your egg whites (separating and letting them sit overnight) can create a more stable meringue.
✨ Final Thoughts
Mastering Macarons might seem intimidating at first, but with a little patience and a lot of love, you can create light, crisp, and irresistibly French treats right in your own kitchen. Each colorful bite is a little piece of magic.
