Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Buttercream:

Directions

Instructions Checklist
  • Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.

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  • Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.

  • Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.

  • Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.

  • Preheat the oven to 300 degrees F (150 degrees C).

  • Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.

  • Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.

  • Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.

  • Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Cook's Note:

Substitute vanilla with any of your favorite flavor extracts, such as almond and mint.

Nutrition Facts

104 calories; 5.5 g total fat; 11 mg cholesterol; 53 mg sodium. 13.5 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2020
fantastic! my first time making macarons and they were relish and perfect tasting. I need to work on my piping technique because some were not perfectly round but otherwise very tasty. I also waited the 24 hours to taste it truly does make a difference. Read More

Most helpful critical review

Rating: 3 stars
01/10/2020
I added 1 1/2 t. of baking powder 1 more egg white 1/3 C. of flour more. They turned out perfect. They were crisp on the outside and cake like inside. made 25 cookies. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/02/2020
fantastic! my first time making macarons and they were relish and perfect tasting. I need to work on my piping technique because some were not perfectly round but otherwise very tasty. I also waited the 24 hours to taste it truly does make a difference. Read More
Rating: 3 stars
05/18/2019
Video/recipe easy to follow and gave confidence to try it out. I don't know what went wrong...I wacked the pants turned the oven down to 280 when I saw a hint of browning followed directions EXACTLY. So sad... Read More
Rating: 5 stars
02/02/2020
fantastic! my first time making macarons and they were relish and perfect tasting. I need to work on my piping technique because some were not perfectly round but otherwise very tasty. I also waited the 24 hours to taste it truly does make a difference. Read More
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Rating: 1 stars
12/23/2019
very disappointed with the results I make macarons all the time and they have never failed but this one has it s a waste of supplies save your stuff and look for another recipe I had a homework assignment and decided to make some macarons for it and they had turned out bad please don t use this recipe my macarons were burnt and broke Read More
Rating: 4 stars
11/28/2019
it was pretty good any mistakes were my fault but a good recipe for any first timers. Read More
Rating: 3 stars
01/10/2020
I added 1 1/2 t. of baking powder 1 more egg white 1/3 C. of flour more. They turned out perfect. They were crisp on the outside and cake like inside. made 25 cookies. Read More
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