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Delicious and colorful French macarons on a decorative plate

Foolproof French Macarons

Delicate, crisp-on-the-outside and chewy-on-the-inside French macarons made simple with a reliable method. Perfect for dessert tables, gifts, or a special treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • Macaron Shells:
  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites at room temperature
  • ¼ cup granulated sugar
  • Pinch of salt
  • Food coloring optional
  • Filling Buttercream or Ganache:
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 –2 tbsp milk or cream
  • ½ tsp vanilla extract
  • Optional: fruit jam or chocolate ganache

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Sifter or fine mesh sieve
  • Parchment paper or silicone baking mat
  • Baking sheets
  • Piping bag with round tip

Method
 

  1. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper or silicone mats.
  2. Sift almond flour and powdered sugar together into a bowl.
  3. In a separate bowl, beat egg whites and salt until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring if desired.
  4. Fold almond flour mixture into egg whites gently until the batter flows like lava (the “macaronage” stage).
  5. Transfer batter to a piping bag and pipe 1–inch rounds onto the prepared baking sheets. Tap sheets on the counter to release air bubbles.
  6. Let macarons sit at room temperature for 30–60 minutes until a skin forms on top.
  7. Bake for 15–18 minutes, rotating sheets halfway through. Let cool completely before removing from sheets.
  8. Prepare filling: beat butter, powdered sugar, milk, and vanilla until smooth. Pipe filling onto half the shells and sandwich with the remaining shells.
  9. Refrigerate macarons for at least 24 hours before serving for best texture.

Notes

Use a kitchen scale for best accuracy.
Avoid overmixing the batter; it should flow slowly but not be runny.
Macarons can be stored in an airtight container in the fridge for up to 5 days.