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–+ servings
Benjamin

Perfect Homemade Macarons in 5 Easy Steps

French macarons are delicate, airy sandwich cookies with a crisp shell and a chewy interior. These elegant treats are made from almond flour and meringue, then filled with a variety of delicious fillings such as buttercream, ganache, or jam. While they require precision and patience, mastering macarons is a rewarding experience that results in bakery-worthy creations right at home.
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Prep Time 30 minutes
Servings: 24 macarons
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups almond flour
  • 1 3/4 cups confectioner’s sugar
  • 1/4 teaspoon salt
  • 3 large egg whites at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Gel food coloring optional

Method
 

  1. Prepare Dry Ingredients
  2. In a food processor, combine almond flour, confectioner’s sugar, and salt.
  3. Pulse until finely ground, then sift to remove any larger pieces.
  4. Make the Meringue
  5. In a separate bowl, beat egg whites until foamy.
  6. Gradually add granulated sugar, beating until stiff peaks form.
  7. Stir in vanilla extract and gel food coloring if using.
  8. Macaronage Process
  9. Gently fold the dry ingredients into the meringue using a spatula.
  10. Continue folding until the batter flows like lava and forms ribbons.
  11. Pipe the Macarons
  12. Transfer batter to a piping bag fitted with a round tip.
  13. Pipe small circles onto a parchment-lined baking sheet.
  14. Tap the sheet on the counter to release air bubbles.
  15. Resting Time
  16. Let macarons sit at room temperature for 30-60 minutes until a skin forms.
  17. Baking
  18. Preheat the oven to 300°F (150°C).
  19. Bake macarons for 15-18 minutes until they develop feet and are firm.
  20. Let them cool completely before removing from the baking sheet.
  21. Fill and Assemble
  22. Pair similar-sized shells and fill with buttercream, ganache, or jam.
  23. Gently sandwich them together.

Notes

  • Resting the macarons before baking helps prevent cracking and improves texture.
  • Use gel or powdered food coloring instead of liquid to maintain batter consistency.
  • Allow macarons to mature for 24 hours in the refrigerator for the best flavor and texture.

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