Bonjour, my baking friend! Are you ready to make some super cute and colorful French macarons?
Yes, those fancy little cookies you see in bakery windows that look like colorful sandwiches. They’re crispy on the outside, soft and chewy in the middle, and filled with something delicious like buttercream, jam, or ganache.
In this guide, I’ll cover everything, the tools you need, give tips for success, and explain each step so clearly that even beginners or young bakers can follow along. You don’t need to be a professional baker to make them.
Ready? Let’s get started!
I’ll show you how to make macarons that are not just cute but also delicious—and easy enough to try at home!
Essential Tools for Making Macarons
Before we dive into the recipe, let’s gather some tools. Trust me, having the right equipment makes things easier:
- Mixing Bowls – At least two: one for your egg whites and one for the dry ingredients.
- Sifter or Fine Mesh Strainer – This is super important for smooth, lump-free shells.
- Electric Mixer or Hand Mixer – Whipping egg whites by hand is hard, so a mixer is a lifesaver.
- Silicone Spatula – For gently folding ingredients together.
- Piping Bag with a Round Tip – To pipe perfect little circles of batter.
- Baking Sheets and Parchment Paper – Non-stick parchment is a must; it prevents sticking.
- Kitchen Scale – Macarons are all about precision, so measuring ingredients by weight is better.
- Optional: A silicone macaron mat. It has pre-measured circles to guide your piping.
Total Time Needed
Here’s the breakdown of how long it’ll take:
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Baking Time: 15 minutes
- Cooling and Assembling: 15-20 minutes
That’s about 1.5 to 2 hours total, depending on how quick you are.
Ingredients (Makes About 12 Macarons)
For the Shells:
- 1 cup almond flour (finely ground) or 100g
- ¾ cup powdered sugar or 100g
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar or 50g
- Food coloring (optional)
For the Filling:
- ½ cup (1 stick or 4 oz) butter (softened) or 100g
- 1¼ cups powdered sugar or 150g
- 1 tsp vanilla extract (or another flavor of your choice)
Step-by-Step Instructions (Explained for Beginners)
1. Prep Your Workspace
Start by setting everything up. Macarons are easier when you’re organized! Line your baking sheet with parchment paper or a macaron mat. Preheat your oven to 300°F (150°C) and grab all your tools and ingredients.
Why this is important: Macarons require precision and timing. Having everything ready before you start makes it less stressful.
2. Mix the Dry Ingredients
In a bowl, sift the almond flour and powdered sugar together. Repeat the sifting process twice to ensure there are no lumps. This step is key for smooth macaron shells.
Tip: If your almond flour is clumpy, pulse it in a food processor before sifting.
3. Whip Up the Egg Whites
Crack your eggs carefully and separate the whites from the yolks. Place the egg whites in a clean, dry mixing bowl. Using an electric mixer, start whisking the egg whites on medium speed. When they turn frothy, slowly add the granulated sugar.
Keep whisking until you get stiff peaks—this means the egg whites will hold their shape when you lift the whisk. They should look glossy and smooth.
Tip for beginners: Don’t over-whip! If your egg whites look dry or chunky, they’ve gone too far.
4. Add Food Coloring
If you want colorful macarons, now’s the time to add a few drops of gel or liquid food coloring. Use a toothpick to add the color gradually until you get your desired shade. Gently fold the color into the meringue.
5. Combine the Dry Ingredients with the Meringue
This is where it gets a bit tricky, but don’t worry—I’ve got you! Gently fold the almond flour mixture into the meringue using a silicone spatula. Use a “J” motion: scrape around the sides of the bowl, then fold through the middle.
Stop folding when the batter is smooth and flows like lava. If you scoop some batter up and let it drop, it should form a ribbon that disappears back into the batter after about 10 seconds.
What to watch for: Under-mixing can leave lumps, while over-mixing makes the batter too runny.
6. Pipe the Macarons
Spoon your batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches wide) onto your baking sheet, leaving space between each one. If you’re using a macaron mat, follow the guides.
Tap the baking sheet firmly against the counter a few times to remove air bubbles. This step helps prevent cracks in the shells.
7. Let Them Rest
This is the secret to getting those cute little “feet” at the bottom of your macarons. Let the piped batter rest for 30 minutes to dry. When you lightly touch the surface, it should feel dry and not sticky.
Why rest time matters: The drying process forms a skin on the macarons, which keeps them from cracking in the oven.
8. Bake the Shells
Pop your baking sheet into the oven and bake for 15 minutes. Don’t open the oven door while baking—it can mess with the temperature and ruin the macarons.
When done, the shells should have risen with that signature ruffled edge. Let them cool completely on the tray before removing them.
9. Make the Filling
While your shells cool, whip up the filling. In a bowl, mix the softened butter, powdered sugar, and vanilla extract until creamy. If you’re feeling creative, add a little food coloring or swap vanilla for another flavor.
10. Assemble the Macarons (With Cute Designs!)
- Decorating the Faces (Before Assembling):
- Use an edible marker or melted dark chocolate to draw small, cute eyes and mouths on the macaron shells.
- For the eyes: Draw two small circles and fill them in. Add a white dot with a fine tip of white chocolate or icing for a shiny “kawaii” look.
- For the cheeks: Use a small amount of pink gel food coloring or powdered food-safe blush. Dab gently using a clean, dry brush.
- For the smile: Draw a small curve between the eyes using an edible black marker or chocolate.
- Use an edible marker or melted dark chocolate to draw small, cute eyes and mouths on the macaron shells.
- Match Shells for Perfect Faces:
- Pair macaron shells based on size and design consistency before filling.
- Adding Colorful Filling:
- To match the cuteness theme, tint your buttercream or ganache filling with food coloring (e.g., pastel pink for strawberry flavor, light green for matcha).
- Assemble the Macarons:
- Pipe the filling onto the flat side of one shell, then sandwich it with a decorated top shell (gently to avoid smudging the face).
Extra Tips for Perfect Macarons
- Room temperature ingredients are key. Cold egg whites don’t whip up as well.
- Practice folding the batter. It’s better to under-mix than over-mix.
- Experiment with fillings. Try chocolate ganache, lemon curd, or even peanut butter for a fun twist!
- Storage matters. Macarons actually taste better the next day, once the filling softens the shells slightly. Store them in an airtight container in the fridge and let them come to room temperature before eating.
Extra Cute Tip: Create Themes!
- Make faces with different expressions (happy, surprised, sleepy) to add variety to your macarons.
- Incorporate flavored fillings that match the colors for an extra delightful touch.
Congratulations! You just made beautiful French macarons that are sure to impress. Even if they’re not perfect the first time, they’ll still taste amazing—and every batch gets easier!
Keep experimenting with colors and flavors, and soon you’ll be a macaron master.
Bon appétit, my sweet baking friend! 🍬💕
I aim to share my tips and recommendations for the beautiful country of France. My goal is to help you plan your next adventure, whether it’s a weekend getaway or a once-in-a-lifetime trip. From finding the best hotels and restaurants, to discovering unique activities and sights, I’ve got you covered!
