Easy Macarons Recipe That You Will Love

Making macarons at home is easier than you might think when you follow this simple macarons recipe. This recipe will make about 24 macaron shells.

Ingredients:

For the macaron shells:

- 100 grams almond flour (very fine)

- 200 grams powdered sugar

- 75 grams egg whites (aged for 24 hours at room temperature)

- 25 grams granulated sugar

- Food coloring (optional)

- 1/2 teaspoon vanilla extract (optional)

For basic buttercream filling:

- 100 grams butter (soft)

- 200 grams powdered sugar

- 2 tablespoons milk

- 1 teaspoon vanilla extract

Instructions:

1. Line two baking sheets with parchment paper or silicone mats. Set your oven to 150 degrees Celsius (300 degrees Fahrenheit).

2. Mix the almond flour and powdered sugar in a food processor for 30 seconds. Push this mixture through a fine sieve to remove any large pieces.

3. In a clean bowl, whip the egg whites until they become foamy. Slowly add the granulated sugar and continue whipping until the egg whites form stiff peaks. Add food coloring and vanilla extract if you want flavored or colored macarons.

4. Add one-third of the almond flour mixture to the egg whites. Use a rubber spatula to fold gently from bottom to top. Add the rest of the almond flour mixture in two more parts, folding carefully each time.

5. Continue folding the mixture until it flows like thick ribbon when you lift the spatula. This usually takes 35-50 folds. Do not overmix or undermix at this stage.

6. Put the mixture into a piping bag with a round tip. Pipe small circles about 3 centimeters wide on your prepared baking sheets. Leave space between each circle.

7. Tap the baking sheets firmly on the counter several times to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes until they form a skin on top. You should be able to gently touch them without the mixture sticking to your finger.

8. Bake for 14-16 minutes, rotating the pans halfway through. The macarons are done when they do not move when you gently touch the tops.

9. Let the macarons cool completely on the baking sheets before removing them.

10. For the filling, beat the soft butter until light and fluffy. Gradually add powdered sugar, milk, and vanilla extract. Beat until smooth and creamy.

11. Match similar-sized macaron shells together. Pipe filling on the flat side of one shell, then gently press another shell on top.

12. Place filled macarons in the refrigerator for at least 24 hours before eating.

Even with a good macarons recipe, small details can make a big difference in your results. These helpful tips will guide you toward making perfect macarons every time you bake.

- Use a kitchen scale: Always weigh your ingredients instead of using cups or spoons. Macarons need exact measurements to work properly. Even small changes in ingredient amounts can cause problems.

- Age your egg whites: Leave egg whites uncovered at room temperature for 24-48 hours before using them. This removes some water and helps create better meringue for your macarons.

- Check your oven temperature: Use an oven thermometer to make sure your oven temperature is correct. Many ovens run too hot or too cold, which can ruin your macarons.

- Practice the macaronage technique: This is the folding method used to mix the ingredients. The mixture should flow like lava when ready. Practice this step because it is the most important part of making macarons.

- Test your mixture: Drop a small amount of mixture back into the bowl. It should disappear into the surface within 10 seconds. If it takes longer, fold a few more times.

- Keep everything clean: Make sure all your bowls and tools are completely clean and free from grease. Even tiny amounts of fat can prevent egg whites from whipping properly.

- Let them rest: Always let piped macarons sit until they form a skin before baking. This step creates the characteristic "feet" at the bottom of each macaron.

- Cool completely: Never try to remove macarons from the baking sheet while they are still warm. They will break and stick to the paper.

- Be patient with filling: Wait at least 24 hours after filling macarons before eating them. This waiting time allows the shells to soften slightly and creates the perfect chewy texture.

While buttercream is a classic choice, experimenting with different fillings can make your macarons recipe even more exciting and delicious. These alternative fillings will help you create unique flavors that everyone will love and remember.

- Chocolate Ganache: Mix equal parts heavy cream and chopped dark chocolate to create a rich, smooth filling. Heat the cream and pour it over chocolate, then stir until glossy and thick.

- Fruit Jams and Preserves: Use your favorite jam or preserves for a fruity, sweet filling that adds bright colors to your macarons. Choose thick jams that will not make the macaron shells soggy or leak out the sides.

- Lemon Curd: This tangy, creamy filling brings a fresh citrus flavor that balances the sweetness of macaron shells perfectly. You can buy ready-made lemon curd or make your own with eggs, butter, sugar, and fresh lemon juice.

- Cream Cheese Frosting: Combine soft cream cheese with powdered sugar and vanilla for a slightly tangy filling. This filling works especially well with red velvet or carrot cake flavored macarons.

- Salted Caramel: Make or buy thick caramel sauce and add a pinch of sea salt for a sweet and salty combination. The salt enhances the caramel flavor and creates an interesting contrast with the sweet macaron shells.

- Nutella or Peanut Butter: These nut-based spreads make easy, delicious fillings that children and adults both enjoy. Mix them with a little powdered sugar to make them thicker and easier to pipe between macaron shells.

- White Chocolate Ganache: Use white chocolate instead of dark chocolate to create a sweeter, milder filling. Add food coloring to match your macaron shell colors or create beautiful contrast combinations.

- Coffee Buttercream: Add instant coffee powder to your basic buttercream recipe for a rich coffee flavor. This filling pairs wonderfully with chocolate or vanilla macaron shells for a sophisticated taste.

- Coconut Cream: Mix coconut cream with powdered sugar and a little vanilla for a tropical filling. This works especially well with pink or yellow macaron shells to create a summer-themed treat.

- Berry Compote: Cook fresh or frozen berries with sugar until thick and chunky for a homemade filling. Let the compote cool completely before using it, and choose berries that are not too watery.

Macarons take time and effort to make perfectly, so many bakers prefer to make larger batches and store them for later enjoyment. The good news is that macarons can last quite a long time when stored correctly. 

Storing macarons at room temperature works well for short periods. Place filled macarons in an airtight container with layers separated by parchment paper. They will stay fresh for 2-3 days at room temperature. Keep the container away from direct sunlight and heat sources. Room temperature storage works best in cool, dry environments with low humidity.

For longer storage, the refrigerator is your best option. Filled macarons can stay fresh in the refrigerator for up to one week when stored in airtight containers. Remove them from the refrigerator 15-20 minutes before eating to let them return to room temperature. This brings back their soft texture and allows the flavors to become stronger. Always keep them covered to prevent them from absorbing other food odors.

Freezing macarons gives you the longest storage time and works surprisingly well. Filled macarons can be frozen for up to three months without losing quality. Wrap them individually in plastic wrap, then place them in freezer bags or airtight containers. To eat frozen macarons, move them to the refrigerator overnight to thaw slowly, then let them sit at room temperature for 20-30 minutes before serving. You can also freeze unfilled macaron shells for up to six months, then add fresh filling when you are ready to eat them.