Macarons are delicate French confections that are as visually stunning as they are delicious. These bite-sized treats are made from a smooth meringue base of whipped egg whites and powdered sugar. Finely ground almonds are mixed with the meringue to create a light, airy, and slightly crisp shell. Inside, they are filled with various luscious fillings. Fillings include buttercream, ganache, or fruit preserves. Each adds a burst of flavor with every bite.
Macarons are known for their vibrant colors. Their elegant appearance makes them a popular choice for special occasions. They are also favored in gift boxes or during afternoon tea. Each macaron has a perfectly smooth top. A ruffled “foot” is at the base. The soft, chewy interior melts in your mouth. Macarons have a reputation for being challenging to make. Yet, their texture, flavor, and visual appeal make them a beloved treat around the world.
Ingredients for Macarons
For the Cookie
- 100 g egg whites room temperature 3 large eggs
- 140 g almond flour 1 ½ cups
- 90 g granulated sugar just under ½ cup
- 130 g powdered sugar 1 cup
- 1 tsp vanilla 5mL
- ¼ tsp cream of tartar 800mg
For the French Buttercream
- 1 cup unsalted butter softened 226g
- 5 egg yolks
- ½ cup granulated sugar 100g
- 1 tsp vanilla
- 3 tbsp water 30mL
- 1 pinch salt
How to Make Classic French Macarons at Home
For the Macarons:
- Sift the confectioners sugar and almond flour into a bowl.
- Add the room temperature egg whites into a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they start to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- Start folding in the 1/3 of the dry ingredients.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava, and be capable of falling into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one inch dollops onto a baking sheet lined with parchment paper. Use dabs of batter to glue down the parchment paper. Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300F for 12 -15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Instantly remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch. Make sure that the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
For Assembly
- Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Serving Suggestions
- Arrange macarons on an elegant tiered stand for afternoon tea or brunch.
- Serve a variety of colors and flavors together for a beautiful dessert platter.
- Pair with hot beverages like espresso, cappuccino, chai, or herbal tea.
- Offer alongside sparkling drinks like champagne or prosecco for celebrations.
- Include macarons in dessert boards with fruits, chocolate truffles, and mini pastries.
- Use them as decorative toppers for cakes or cupcakes.
- Add macarons to gift boxes or party favors for weddings, birthdays, and baby showers.
- Serve chilled for the best chewy texture, especially when filled with buttercream or ganache.
Video
Notes & Tips for Macaron
- Use aged egg whites for more stable meringue and better macaron shells.
- Sift your almond flour and powdered sugar well to guarantee a smooth, lump-free batter.
- Be gentle when folding—over mixing leads to flat shells, while under mixing causes bumps and cracks.
- Allow the piped shells to rest until a skin forms on top; this helps develop the classic “feet.”
- Bake one tray at a time for even heat and consistent results.
- Humidity can affect macarons; avoid making them on very damp days if possible.
- Pair shells with stable fillings like ganache, buttercream, or jam that won’t make them soggy.
- Let filled macarons mature in the fridge for 12–24 hours for the best texture and flavor.
- Store in an airtight container and freeze for up to one month if needed.
Frequently Asking Questions (FAQs)
1. Why do my macarons crack on top?
Cracking usually happens due to insufficient resting time, over mixed batter, or high oven temperature. Make sure the shells form a skin before baking.
2. How do I get perfect macaron feet?
Let the piped batter rest until it’s dry to the touch, and make sure your oven temperature is precise. Proper folding (macaronage) also helps.
3. Can I make macarons without aging egg whites?
Yes, but aging egg whites helps remove excess moisture and creates a more stable meringue, improving overall consistency.
4. Why are my macarons hollow?
Hollow shells can result from under baked macarons, over beaten meringue, or too high of a baking temperature. Adjust baking time and mixing technique.
5. What fillings work best for macarons?
Ganache, buttercream, and fruit jams are the most reliable options. They offer the right texture without making the shells soggy.
6. How long do macarons last?
Macarons stay fresh for 4–5 days in the refrigerator. They last up to 1 month in the freezer when stored in an airtight container.
7. Do I need a silicone mat or parchment paper?
Either works, but silicone mats give more even heat and consistent results while preventing excessive spreading.
8. Can I add flavor to the shells?
Yes, but keep it minimal—dry ingredients like cocoa powder or freeze-dried fruit powders work best. Too much liquid can ruin the batter.
9. How long should the shells rest before baking?
Typically 20–40 minutes, depending on humidity. They should feel dry and no longer sticky when lightly touched.
Macarons
Macarons are delicate French confections that are as visually stunning as they are delicious. These bite-sized treats are made from a smooth meringue base of whipped egg whites and powdered sugar. Finely ground almonds are mixed with the meringue to create a light, airy, and slightly crisp shell. Inside, they are filled with various luscious fillings. Fillings include buttercream, ganache, or fruit preserves. Each adds a burst of flavor with every bite.
Ingredients
For the Cookie
- 100 g egg whites room temperature 3 large eggs
- 140 g almond flour 1 ½ cups
- 90 g granulated sugar just under ½ cup
- 130 g powdered sugar 1 cup
- 1 tsp vanilla 5mL
- ¼ tsp cream of tartar 800mg
For the French Buttercream
- 1 cup unsalted butter softened 226g
- 5 egg yolks
- ½ cup granulated sugar 100g
- 1 tsp vanilla
- 3 tbsp water 30mL
- 1 pinch salt
Instructions
For the Macarons:
- Sift the confectioners' sugar and almond flour into a bowl.
- Add the room temperature egg whites into a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they start to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- Start folding in the 1/3 of the dry ingredients.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava and be capable of falling into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one-inch dollops onto a baking sheet lined with parchment paper. Use dabs of batter to glue down the parchment paper. Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300F for 12 -15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Instantly remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch. Make sure that the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
For Assembly
- Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Notes
- Use aged egg whites for more stable meringue and better macaron shells.
- Sift your almond flour and powdered sugar well to guarantee a smooth, lump-free batter.
- Be gentle when folding—over mixing leads to flat shells, while under mixing causes bumps and cracks.
- Allow the piped shells to rest until a skin forms on top; this helps develop the classic “feet.”
- Bake one tray at a time for even heat and consistent results.
- Humidity can affect macarons; avoid making them on very damp days if possible.
- Pair shells with stable fillings like ganache, buttercream, or jam that won’t make them soggy.
- Let filled macarons mature in the fridge for 12–24 hours for the best texture and flavor.
- Store in an airtight container and freeze for up to one month if needed.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 51mgSodium: 74mgCarbohydrates: 13gFiber: 0gSugar: 10gProtein: 2g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
