Easy Macaron Recipe: 5 Simple Steps That Make Perfect Results
Master the Easy Macaron Recipe in just 5 steps! Get crispy shells and creamy filling every time. Learn the secrets now.
Ingredients
- For the Shells:
- 100 g almond flour (super-fine)
- 100 g powdered sugar
- 74 g egg whites (from 2 large eggs, aged at room temperature)
- 50 g granulated sugar
- ⅛ teaspoon cream of tartar
- Pinch of salt
- 2-3 drops gel food coloring (optional)
- For the Buttercream Filling:
- 113 g butter (softened)
- 150 g powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Sift almond flour and powdered sugar together three times into a bowl
- Separate eggs and let whites sit at room temperature for 30 minutes
- Line two baking sheets with parchment paper
- Preheat oven to 300°F (150°C)
- Beat egg whites and cream of tartar on medium speed until foamy
- Gradually add granulated sugar while beating
- Increase speed to high and whip until stiff, glossy peaks form (4-5 minutes)
- Add sifted almond mixture to meringue in three additions
- Fold gently with rubber spatula, pressing against bowl (40-50 strokes)
- Test batter: should flow like lava and form figure-8
- Transfer batter to piping bag with round tip
- Pipe 1.5-inch circles onto prepared baking sheets
- Tap sheets firmly on counter 5-6 times to release air bubbles
- Let shells rest uncovered 30-60 minutes until touch-dry
- Bake 15-18 minutes until feet develop and shells don't wiggle
- Cool completely on baking sheet (20 minutes)
- Remove shells and pair similar sizes together
- Beat softened butter until fluffy
- Add powdered sugar and vanilla, beat until smooth
- Pipe buttercream onto half the shells
- Sandwich with remaining shells
- Refrigerate 24 hours before serving for best flavor
Notes
Use digital scale for precise measurements
Never make macarons on humid days (above 60% humidity)
Oven temperature accuracy is critical—use oven thermometer
Shells improve after 24 hours as they soften slightly
Store unfilled shells at room temperature up to 5 days
Refrigerate filled macarons 3-5 days in airtight container
Freeze unfilled shells up to 3 months
Shells should never brown during baking
The "skin" formation during resting is essential for feet development
Grease-free bowl is critical for proper meringue
Never make macarons on humid days (above 60% humidity)
Oven temperature accuracy is critical—use oven thermometer
Shells improve after 24 hours as they soften slightly
Store unfilled shells at room temperature up to 5 days
Refrigerate filled macarons 3-5 days in airtight container
Freeze unfilled shells up to 3 months
Shells should never brown during baking
The "skin" formation during resting is essential for feet development
Grease-free bowl is critical for proper meringue