As a professional food blogger I finally perfected a macaroons recipe for beginners by nailing one overlooked step that most recipes skip.

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I never thought making delicate macarons at home could be this forgiving, but i’m hooked. With almond flour and egg whites on your side the shells get that thin crisp exterior and the surprising melt-in-your-mouth inside that makes people ask if you bought them.

I ruined a bunch of batches at first, learned tiny, weird tricks, and honestly half the fun is the happy accidents. Kids love piping goofy shapes, beginners get a real sugar high of pride, no fancy gear needed and its a great quarantine project that actually feels like an achievement.

Easy Macaroons Recipe

Ingredients

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Blanched almond flour gives nuttiness, protein and healthy fats, low in carbs
Whipped egg whites give airy texture, mostly protein, nearly zero fat or carbs
Makes shells sweet and smooth, mostly simple carbs, no fiber or protein
Granulated sugar stabilizes meringue, adds sweetness, pure sugar so minimal nutrition
Unsalted butter makes rich creamy filling, lots of saturated fat and flavor
Dark chocolate adds depth and bitterness, has antioxidants but is calorie dense
Heavy cream gives smooth ganache, high fat for silkiness, adds calories
Cocoa powder brings chocolate shell flavor, low fat but bitter and tannic
Vanilla extract boosts sweetness perception, tiny calories, mostly aroma and flavor

Ingredient Quantities

Almond flour 115 g (finely ground, blanched)

Powdered sugar for shells 200 g

Egg whites 90 g (about 3 large)

Granulated sugar 50 g

Pinch fine sea salt

Cream of tartar 1/4 teaspoon (optional)

Gel or powdered food coloring (optional)

Unsalted butter for filling 113 g (1 stick), softened

Powdered sugar for filling 150 g

Vanilla extract 1 teaspoon (or other extract)

Heavy cream or milk 1 to 2 tablespoons (for filling)

Dark chocolate 120 g, chopped (optional, for ganache filling)

Heavy cream 120 g (for ganache, optional)

Cocoa powder 10 g (optional, for chocolate shells)

How to Make this

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1. Weigh and sift together 115 g finely ground blanched almond flour and 200 g powdered sugar into a bowl, then sift again at least once more to remove any lumps; if you want chocolate shells, stir in 10 g cocoa powder before the last sift. This step is EVERYTHING for smooth shells, so don’t skip it.

2. Make sure your egg whites (90 g, about 3 large) are room temp. Add a pinch of fine sea salt and 1/4 tsp cream of tartar (optional) to the whites, then whisk until foamy.

3. Slowly add 50 g granulated sugar while whipping the whites, increase speed and beat to glossy stiff peaks. Add gel or powdered food coloring near the end if using. Don’t underbeat or they’ll be too soft, dont overbeat or they’ll break when folding.

4. Fold the dry almond/sugar mix into the meringue in 3 additions. Use a spatula and do the macaronage: fold, press, twist and scrape until the batter falls in a thick ribbon and you can make a loose figure 8 without it breaking. You want it fluid but not runny.

5. Transfer batter to a piping bag fitted with a round tip or just cut the end. Pipe even rounds (about 3 to 4 cm) onto parchment or a silicone mat. Tap the tray firmly on the counter a few times to release air bubbles and pop any obvious bubbles with a toothpick.

6. Let piped shells rest at room temp until a skin forms on top and they’re not sticky to the touch, usually 20 to 60 minutes depending on humidity. This is what makes the famous feet, so be patient.

7. Preheat oven to 150 C (300 F). Bake one tray at a time on the middle rack for about 12 to 15 minutes, rotate once if your oven is uneven. Shells should lift off easily and have formed feet. Cool completely on the tray before removing.

8. For buttercream filling: beat 113 g softened unsalted butter with 150 g powdered sugar, 1 tsp vanilla extract, and 1 to 2 tbsp heavy cream or milk until smooth and pipeable. Adjust sugar or cream for taste and texture.

9. For chocolate ganache filling (optional): heat 120 g heavy cream to just simmering, pour over 120 g chopped dark chocolate, let sit a minute then stir until glossy and smooth. Cool until thick enough to pipe. Use this instead of or with the buttercream.

10. Match shells by size and pair them, pipe a dollop of filling on one shell and sandwich. For best flavor and texture refrigerate in an airtight container for 24 hours before eating, bring to room temp to serve. Store up to a week in the fridge or freeze for longer.

Equipment Needed

1. Digital kitchen scale, accurate to 1 g
2. Fine mesh sieve or sifter (for almond flour, powdered sugar and optional cocoa)
3. Stand mixer or electric hand mixer with whisk attachment to get stiff peaks
4. Mixing bowls, at least two (one for dry ingredients, one for egg whites)
5. Rubber or silicone spatula for folding and scraping the bowl
6. Piping bag fitted with a round tip, or a disposable bag you can cut
7. Baking trays plus parchment paper or silicone baking mats
8. Oven and cooling rack, and a toothpick to pop stray air bubbles

FAQ

Q: Why did my macaron shells crack on top? A: Usually that's from the oven being too hot or the shells not resting long enough to form a skin. Try an oven thermometer, rest piped cookies until a barely tacky skin forms, and bake at a slightly lower temp for a bit longer. Also dont overbeat the whites, and make sure almond flour and powdered sugar are well sifted.

Q: Why are my macarons hollow inside? A: Hollow shells come from either overmixed batter or underbaked shells. Stop folding when the batter flows like thick lava and settles back in about 10 seconds. Bake until the shells feel set on top and the feet have risen, and avoid overwhipping the egg whites.

Q: Why did my macarons have no feet? A: Missing feet usually means the shells didnt rest long enough, or the batter was too stiff. Let piped rounds sit until they form a skin, check oven temp and bake on the middle rack. Also try tapping the tray once to remove big air bubbles before resting.

Q: How much coloring can I add without ruining the shells? A: Use gel or powdered color sparingly, like a few small drops or a pinch of powder, and fold it in gently near the end of macaronage. Too much liquid color will change batter consistency and mess up texture, so add little by little.

Q: Can I make a chocolate shell and chocolate ganache filling? A: Yes. For chocolate shells fold about 10 g cocoa powder into the dry mix before sifting. For ganache heat 120 g heavy cream, pour over 120 g chopped dark chocolate, let sit 1 minute then stir until smooth, cool and chill to thicken before piping.

Q: How should I store macarons and can I make them ahead? A: Shells keep in an airtight container for a few days, filled macarons are best after 24 hours in the fridge because they mellow and get better. You can freeze shells or filled sandwiches; thaw in the fridge overnight then bring to room temp before serving.

Easy Macaroon (Macaron) Recipe Substitutions and Variations

Almond flour 115 g: Swap for finely ground blanched hazelnut flour or pistachio flour, same weight 115 g. Flavor will change and extra oil can make shells a bit fragile so pulse and sift well before mixing.
Egg whites 90 g (about 3 large): Use aquafaba about 90 g total or roughly 6 tablespoons, whip longer with 1/4 teaspoon cream of tartar. Or use pasteurized liquid egg whites 90 g for same results.
Powdered sugar for shells 200 g: Make your own by blitzing 200 g granulated sugar with 1 tablespoon cornstarch in a blender until fine, then sift. Works nearly the same as store bought confectioners sugar.
Unsalted butter 113 g for filling: Substitute equal weight softened cream cheese for a tangy filling, or use equal weight plant based butter for dairy free. Note cream cheese needs a bit less cream to reach pipeable texture.

Pro Tips

– Weigh everything, always. Even small differences in almond flour or egg whites will change how runny the batter is, so use a kitchen scale not cups. If your almond flour feels a bit oily or grainy, blitz it quickly in a dry coffee grinder then chill it on a tray and re-sift for smoother shells.

– If the tops won’t form a skin fast enough, point a small fan at the trays or run your AC/dehumidifier. High humidity kills skins and makes feet vanish, so longer resting is fine, just be patient. If you really need to speed it up, let them rest in a cool, well ventilated spot rather than sticking them in a humid fridge.

– Rescue tricks for macaronage problems: batter too stiff let it rest 5 to 10 minutes then fold gently a few more times, batter too runny whip one small egg white to soft peaks and fold that in to bring some structure back. Poke and watch the ribbon test, not a stopwatch, trust the look and feel.

– Dial in your oven with tiny test batches. Every oven is different so bake 6 shells first to find the right temp and time, use an oven thermometer, and bake one tray at a time if needed. Small tweaks will fix hollow shells, cracked tops, and uneven feet faster than guessing.

Easy Macaroon (Macaron) Recipe

Recipe by Francis Mead

0.0 from 0 votes

As a professional food blogger I finally perfected a macaroons recipe for beginners by nailing one overlooked step that most recipes skip.

Servings

servings

Calories

362

kcal

Equipment: 1. Digital kitchen scale, accurate to 1 g
2. Fine mesh sieve or sifter (for almond flour, powdered sugar and optional cocoa)
3. Stand mixer or electric hand mixer with whisk attachment to get stiff peaks
4. Mixing bowls, at least two (one for dry ingredients, one for egg whites)
5. Rubber or silicone spatula for folding and scraping the bowl
6. Piping bag fitted with a round tip, or a disposable bag you can cut
7. Baking trays plus parchment paper or silicone baking mats
8. Oven and cooling rack, and a toothpick to pop stray air bubbles

Ingredients

Almond flour 115 g (finely ground, blanched)
Powdered sugar for shells 200 g
Egg whites 90 g (about 3 large)
Granulated sugar 50 g
Pinch fine sea salt
Cream of tartar 1/4 teaspoon (optional)
Gel or powdered food coloring (optional)
Unsalted butter for filling 113 g (1 stick), softened
Powdered sugar for filling 150 g
Vanilla extract 1 teaspoon (or other extract)
Heavy cream or milk 1 to 2 tablespoons (for filling)
Dark chocolate 120 g, chopped (optional, for ganache filling)
Heavy cream 120 g (for ganache, optional)
Cocoa powder 10 g (optional, for chocolate shells)

Directions

Weigh and sift together 115 g finely ground blanched almond flour and 200 g powdered sugar into a bowl, then sift again at least once more to remove any lumps; if you want chocolate shells, stir in 10 g cocoa powder before the last sift. This step is EVERYTHING for smooth shells, so don’t skip it.
Make sure your egg whites (90 g, about 3 large) are room temp. Add a pinch of fine sea salt and 1/4 tsp cream of tartar (optional) to the whites, then whisk until foamy.
Slowly add 50 g granulated sugar while whipping the whites, increase speed and beat to glossy stiff peaks. Add gel or powdered food coloring near the end if using. Don’t underbeat or they’ll be too soft, dont overbeat or they’ll break when folding.
Fold the dry almond/sugar mix into the meringue in 3 additions. Use a spatula and do the macaronage: fold, press, twist and scrape until the batter falls in a thick ribbon and you can make a loose figure 8 without it breaking. You want it fluid but not runny.
Transfer batter to a piping bag fitted with a round tip or just cut the end. Pipe even rounds (about 3 to 4 cm) onto parchment or a silicone mat. Tap the tray firmly on the counter a few times to release air bubbles and pop any obvious bubbles with a toothpick.
Let piped shells rest at room temp until a skin forms on top and they’re not sticky to the touch, usually 20 to 60 minutes depending on humidity. This is what makes the famous feet, so be patient.
Preheat oven to 150 C (300 F). Bake one tray at a time on the middle rack for about 12 to 15 minutes, rotate once if your oven is uneven. Shells should lift off easily and have formed feet. Cool completely on the tray before removing.
For buttercream filling: beat 113 g softened unsalted butter with 150 g powdered sugar, 1 tsp vanilla extract, and 1 to 2 tbsp heavy cream or milk until smooth and pipeable. Adjust sugar or cream for taste and texture.
For chocolate ganache filling (optional): heat 120 g heavy cream to just simmering, pour over 120 g chopped dark chocolate, let sit a minute then stir until glossy and smooth. Cool until thick enough to pipe. Use this instead of or with the buttercream.
Match shells by size and pair them, pipe a dollop of filling on one shell and sandwich. For best flavor and texture refrigerate in an airtight container for 24 hours before eating, bring to room temp to serve. Store up to a week in the fridge or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.