I made Easy Macarons For Beginners that freeze perfectly, look pro, and will bail you out at any last-minute party.

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I’m obsessed with these simple French macaroons because they actually taste like something you’d pay for in a bakery without the attitude. I love how the shells snap, then melt, and that filling, butter or chocolate, makes you forget your last dessert.

I make them for a DIY Macaroons weekend or when I need an Easy Macarons For Beginners flex that doesn’t waste money. Almond flour and egg whites are the only real star ingredients, plus a little sugar magic.

But mostly I adore the delicate mouths of joy. I make them, freeze, then impress my friends every single time.

Ingredients

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110 g almond flour — nutty base that gives gentle chew and subtle crunch.
200 g powdered sugar — makes shells smooth and sweet, melts in your mouth.
100 g egg whites — airy lift and structure, keeps shells light and crisp.
50 g granulated sugar — stabilizes meringue and gives a bit more bite.
Pinch of fine sea salt — balances sweetness, brightens the almond notes.
1/8 tsp cream of tartar — Basically helps stabilize those silky peaks.
Gel or paste coloring — Plus, it gives fun color without watering down batter.
115 g unsalted butter — rich base for a creamy, spreadable buttercream filling.
150 g powdered sugar for filling — sweetens buttercream and keeps it smooth.
1 tsp vanilla extract — adds warm, familiar flavor you’ll love.
1-2 Tbsp heavy cream — loosens buttercream, makes it pipeable and glossy.
120 g dark chocolate — For ganache, gives deep cocoa punch and richness.
120 ml heavy cream for ganache — melts chocolate into silky, glossy filling.
Optional pinch of salt for filling — balances sweetness and sharpens the taste.

Ingredient Quantities

110 g almond flour (finely ground, about 1 cup)

200 g powdered sugar (about 1 2/3 cups)

100 g egg whites (about 3 large egg whites), room temp

50 g granulated sugar (about 1/4 cup)

Pinch of fine sea salt

1/8 tsp cream of tartar or a small pinch (optional, helps stabilize)

Gel or paste food coloring (optional, a few drops)

115 g unsalted butter, softened (for buttercream filling, about 1/2 cup)

150 g powdered sugar for filling (about 1 1/4 cups)

1 tsp vanilla extract (or other flavoring like almond or lemon)

1-2 Tbsp heavy cream or milk (to loosen buttercream if needed)

OR for chocolate ganache filling: 120 g dark chocolate (chopped)

120 ml heavy cream (for ganache, about 1/2 cup)

Optional: pinch of salt for filling to balance sweetness

How to Make this

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1. Preheat oven to 150 C (300 F). Line two baking trays with parchment and mark 1 inch circles if you want uniform shells, then flip the paper so the pencil marks arent on the top.

2. Sift together 110 g almond flour and 200 g powdered sugar into a bowl, pressing out any big lumps. Do this at least once, double-sift if your almond flour is clumpy.

3. In a clean, dry bowl whip 100 g room temp egg whites with a pinch of salt and 1/8 tsp cream of tartar until foamy. Slowly add 50 g granulated sugar and keep whipping to firm, glossy peaks but not dry. If you overbeat it will crack, so stop when peaks hold but still bend a little.

4. Fold a third of the sifted dry mix into the meringue to loosen it, then fold in the rest with a spatula using a figure-8 motion until batter flows like lava and when dropped it slowly smooths back into the surface in about 10 seconds. Add a few drops of gel coloring here if you want color. Dont overmix or youre back to flat shells.

5. Transfer batter to a piping bag fitted with a round tip and pipe 1 inch rounds onto the prepared trays. Tap the tray on the counter a few times to release air bubbles, then use a toothpick to pop any big bubbles.

6. Let piped shells rest at room temp for 30 to 60 minutes until they form a dry skin and arent sticky to the touch. This step is important so they get the classic feet. If you skip it they might crack.

7. Bake one tray at a time in the middle of the oven for 12 to 15 minutes, rotating halfway if your oven is uneven. Shells are done when they have feet, are set on top and lift cleanly from the paper. Let cool completely before removing.

8. For buttercream filling: beat 115 g softened unsalted butter until creamy, then slowly add 150 g powdered sugar, 1 tsp vanilla and 1 to 2 Tbsp heavy cream to reach spreadable consistency. Add a pinch of salt to balance sweetness. For chocolate ganache: heat 120 ml heavy cream until just simmering, pour over 120 g chopped dark chocolate, wait 1 minute then stir until smooth and glossy. Cool until spreadable.

9. Pair similar sized shells, pipe about 1 tsp filling onto one shell and sandwich with its partner. Press gently so filling reaches the edges but doesnt squish out. Store in the fridge for 24 hours to mature the flavors if you can, they taste way better after resting.

10. Macaroons freeze great: flash freeze on a tray then transfer to a sealed container for up to 3 months. Thaw in the fridge overnight before serving.

Equipment Needed

1. Oven (set to 150 C / 300 F)
2. Two baking trays lined with parchment paper
3. Digital kitchen scale (for grams)
4. Fine mesh sieve or sifter
5. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
6. Mixing bowls, clean and dry (one for whites one for dry mix)
7. Rubber spatula for folding
8. Piping bag fitted with a round tip and a bench scraper or knife to fill it
9. Toothpick or skewer to pop bubbles and a cooling rack for finished shells

FAQ

Q: Why did my shells crack on top? A: Usually oven temp too high or you didn’t rest the shells long enough. Check oven temp with a thermometer and wait until shells form a dry skin before baking.

Q: How do I know when the meringue is whipped enough? A: You want stiff, glossy peaks that hold shape but still look smooth. If peaks flop the meringue is underwhipped. If it looks dry and grainy it is overwhipped.

Q: Can I use regular sugar instead of powdered in the dry mix? A: No. Powdered sugar gives sweetness and texture. Regular granulated will make shells gritty and change how they form.

Q: My batter is too runny or too thick. What now? A: If too runny you overfolded, try piping smaller shells and bake at slightly lower temp. If too thick you underfolded, fold a few more times gently until it flows like lava.

Q: How do I store finished macarons? A: Keep them airtight in the fridge up to 3 days for best texture. For longer storage freeze them in one layer, then thaw in the fridge before serving.

Q: Can I substitute almond flour with other nuts? A: You can try hazelnut or pistachio flour but flavors and textures change. Always use finely ground and sifted nuts to avoid gritty shells.

Q: Why are my macarons hollow inside? A: That often means too much moisture in the batter, underbaked, or oven temp too high causing quick lift then collapse. Adjust folding, resting and lower the oven slightly.

Simple French Macaroons At Home Recipe Substitutions and Variations

Almond flour replacement: use finely ground blanched almond meal or store bought super fine almond flour, same weight 110 g. If your meal has bits of skin, sift it once so shells don’t make shells crack more than usual.
Powdered sugar swap: make 200 g by blitzing 200 g granulated sugar with 1 to 2 teaspoons cornstarch in a blender until powdery. Works almost the same, just sift before folding so no grittiness.
Egg whites alternative: aquafaba (chickpea brine) for a vegan option. Use about 3 tablespoons aquafaba per egg white, so roughly 9 tablespoons for 100 g whites. Whip a bit longer and expect slightly softer meringues, add the cream of tartar to help stabilize.
Butter in buttercream: swap with equal weight vegan buttery spread or white vegetable shortening, 115 g one for one. If using shortening add 1 to 2 teaspoons vanilla and a tablespoon of plant milk so it tastes less waxy.

Pro Tips

1) Weigh everything. Macarons die if you eyeball things. Use a digital scale for the almond flour, sugars and egg whites. Also if your almond flour is clumpy pulse it briefly in a food processor then sift twice so you dont get gritty shells.

2) Watch the batter, not the clock. The lava test is real: when the batter flows like a ribbon and smooths back in about 10 seconds it’s ready. If it still looks stiff you havent folded enough. If it spreads too flat and thin you overfolded. Practice on one tray first so you dont waste all the batter.

3) Humidity and resting matter more than time. On humid days let the piped shells rest longer until they form a dry skin, otherwise they crack or never get feet. If your kitchen is very humid try a dehumidifier or air conditioning, or just make the filling and come back later.

4) Temperatures and finishing touches. If shells brown or hollow, lower oven temp by 5 to 10 C and bake longer. Use gel coloring sparingly to avoid thinning the batter, and age the filled macarons in the fridge for 24 hours before serving — they taste way better after they rest.

Simple French Macaroons At Home Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Easy Macarons For Beginners that freeze perfectly, look pro, and will bail you out at any last-minute party.

Servings

servings

Calories

132

kcal

Equipment: 1. Oven (set to 150 C / 300 F)
2. Two baking trays lined with parchment paper
3. Digital kitchen scale (for grams)
4. Fine mesh sieve or sifter
5. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
6. Mixing bowls, clean and dry (one for whites one for dry mix)
7. Rubber spatula for folding
8. Piping bag fitted with a round tip and a bench scraper or knife to fill it
9. Toothpick or skewer to pop bubbles and a cooling rack for finished shells

Ingredients

110 g almond flour (finely ground, about 1 cup)
200 g powdered sugar (about 1 2/3 cups)
100 g egg whites (about 3 large egg whites), room temp
50 g granulated sugar (about 1/4 cup)
Pinch of fine sea salt
1/8 tsp cream of tartar or a small pinch (optional, helps stabilize)
Gel or paste food coloring (optional, a few drops)
115 g unsalted butter, softened (for buttercream filling, about 1/2 cup)
150 g powdered sugar for filling (about 1 1/4 cups)
1 tsp vanilla extract (or other flavoring like almond or lemon)
1-2 Tbsp heavy cream or milk (to loosen buttercream if needed)
OR for chocolate ganache filling: 120 g dark chocolate (chopped)
120 ml heavy cream (for ganache, about 1/2 cup)
Optional: pinch of salt for filling to balance sweetness

Directions

Preheat oven to 150 C (300 F). Line two baking trays with parchment and mark 1 inch circles if you want uniform shells, then flip the paper so the pencil marks arent on the top.
Sift together 110 g almond flour and 200 g powdered sugar into a bowl, pressing out any big lumps. Do this at least once, double-sift if your almond flour is clumpy.
In a clean, dry bowl whip 100 g room temp egg whites with a pinch of salt and 1/8 tsp cream of tartar until foamy. Slowly add 50 g granulated sugar and keep whipping to firm, glossy peaks but not dry. If you overbeat it will crack, so stop when peaks hold but still bend a little.
Fold a third of the sifted dry mix into the meringue to loosen it, then fold in the rest with a spatula using a figure-8 motion until batter flows like lava and when dropped it slowly smooths back into the surface in about 10 seconds. Add a few drops of gel coloring here if you want color. Dont overmix or youre back to flat shells.
Transfer batter to a piping bag fitted with a round tip and pipe 1 inch rounds onto the prepared trays. Tap the tray on the counter a few times to release air bubbles, then use a toothpick to pop any big bubbles.
Let piped shells rest at room temp for 30 to 60 minutes until they form a dry skin and arent sticky to the touch. This step is important so they get the classic feet. If you skip it they might crack.
Bake one tray at a time in the middle of the oven for 12 to 15 minutes, rotating halfway if your oven is uneven. Shells are done when they have feet, are set on top and lift cleanly from the paper. Let cool completely before removing.
For buttercream filling: beat 115 g softened unsalted butter until creamy, then slowly add 150 g powdered sugar, 1 tsp vanilla and 1 to 2 Tbsp heavy cream to reach spreadable consistency. Add a pinch of salt to balance sweetness. For chocolate ganache: heat 120 ml heavy cream until just simmering, pour over 120 g chopped dark chocolate, wait 1 minute then stir until smooth and glossy. Cool until spreadable.
Pair similar sized shells, pipe about 1 tsp filling onto one shell and sandwich with its partner. Press gently so filling reaches the edges but doesnt squish out. Store in the fridge for 24 hours to mature the flavors if you can, they taste way better after resting.
Macaroons freeze great: flash freeze on a tray then transfer to a sealed container for up to 3 months. Thaw in the fridge overnight before serving.

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.