Macarons Recipe

Pink macarons with smooth tops and light brown filling on a floral tray, surrounded by soft pink ranunculus flowers.

Ella

This foolproof macaron recipe is crafted for beginners, delivering café-quality results at home. With crisp shells, chewy centers, and rich French buttercream.

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Prep Time 45

Cook Time 15

Total Time 1

Course Dessert

Cuisine French

Servings 20 macarons

Calories 63 kcal

Ingredients

Shells

100 g egg whites from about 3 large eggs, at room temperature
140 g almond flour finely ground and sifted
90 g granulated sugar added gradually to build stable meringue
130 g powdered sugar sifted to avoid lumps
1 tsp vanilla extract
0.25 tsp cream of tartar

French Buttercream Filling

226 g unsalted butter softened to room temperature
5 egg yolks from large eggs
100 g granulated sugar for syrup
1 tsp vanilla extract
3 tbsp water for sugar syrup
1 pinch salt to balance flavor

Instructions

Line baking trays with parchment or silicone mats. Let egg whites come to room temperature. Sift almond flour and powdered sugar together.
Whip egg whites in a clean bowl until foamy. Add cream of tartar, then slowly add granulated sugar. Beat until stiff, glossy peaks form. Add vanilla.
Fold in sifted almond flour and powdered sugar in thirds. Mix gently until the batter flows like lava and forms a figure eight.
Pipe the batter onto trays using a piping bag with a round tip. Tap trays to release air bubbles. Use a toothpick for remaining bubbles.
Let piped shells rest uncovered until dry to the touch (about 30–40 minutes).
Bake at 150°C (300°F) for 12–15 minutes, rotating trays halfway. Shells should have feet and not move when touched. Cool completely.
Make the buttercream: heat sugar and water to 240°F. Beat egg yolks until pale. Slowly pour in hot syrup while mixing. Beat until cool, then add butter piece by piece. Finish with vanilla and salt.
Match shells by size. Pipe buttercream onto one side and sandwich with the matching half.
Store in an airtight container and refrigerate for at least 24 hours before serving. Let come to room temp before eating.

Notes

Let your egg whites age 1–3 days in the fridge for better meringue stability.

Avoid liquid food coloring as it can alter the batter texture; use gel or powder instead.

Don’t skip maturation time—texture improves drastically after 24–72 hours in the fridge.

If shells are too crisp after baking, lightly brush the bottoms with milk before filling.

Nutrition Facts (Per Serving)
Serving Size: 11g
Calories: 63 kcal
Carbohydrates: 6g
Protein: 0.8g
Fat: 1.9g
Saturated Fat: 0.7g
Cholesterol: 0.7mg
Sodium: 18mg
Potassium: 30mg
Fiber: 0.5g
Sugar: 5.2g
Calcium: 10mg
Iron: 0.4mg

Keyword beginner macarons, easy macarons, French macaron recipe, macarons