Perfect Homemade Macarons
Create delicate, delicious macarons with this step-by-step recipe, from whipping the perfect meringue to achieving that signature 'foot'.
Equipment
- Mixing bowls
- Electric Mixer
- Sifter
- Piping Bag with Round Tip
- Silicone Baking Mat or Parchment Paper
- Oven
Ingredients
Macaron Shells
- 1 cup almond flour finely ground
- 1 3/4 cups powdered sugar
- 3 large egg whites room temperature
- 1/4 cup granulated sugar
- food coloring optional
Filling Options
- buttercream, ganache, or jam as desired
Instructions
- Sift together almond flour and powdered sugar into a large bowl.
- In a separate bowl, beat egg whites with an electric mixer until frothy. Gradually add granulated sugar and continue to beat until stiff peaks form.
- Gently fold the almond flour mixture into the meringue until the batter flows slowly off the spatula.
- Add food coloring if desired, mixing just until combined.
- Pipe small circles onto a silicone baking mat or parchment paper, spacing them 1 inch apart.
- Let the piped macarons rest at room temperature for 30–60 minutes until a skin forms.
- Preheat oven to 300°F (150°C) and bake for 15–20 minutes until macarons develop feet and lift off the mat easily.
- Cool completely before filling with buttercream, ganache, or jam.
- Sandwich macarons together with filling and enjoy!
Notes
Macarons improve in flavor and texture if left in the fridge for 24 hours before eating.