Description
This Easy Macaron for Beginners recipe simplifies the art of making classic French macarons. With clear steps and approachable techniques, even novice bakers can achieve crisp, chewy, beautifully filled macarons. Perfect for gifts, parties, or simply treating yourself!
Ingredients
For the Macaron Shells
- 100 grams egg whites (aged 24–48 hours)
- 100 grams granulated sugar
- 100 grams almond flour (finely ground, blanched)
- 100 grams powdered sugar
- Gel food coloring (optional)
For the Filling (Buttercream)
- 100 grams unsalted butter (softened)
- 150 grams powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract (or flavoring of choice)
Instructions
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Prepare baking sheets with silicone mats or parchment paper.
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Sift almond flour and powdered sugar together twice. Set aside.
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Whip egg whites until foamy, gradually adding granulated sugar. Continue whipping to stiff, glossy peaks.
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Fold dry ingredients into meringue in thirds, using gentle folding until batter flows in ribbons.
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Add food coloring (if using) near the end of folding.
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Pipe rounds onto prepared baking sheets.
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Tap trays to release air bubbles. Rest macarons for 30–60 minutes until tops are dry.
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Preheat oven to 150°C (300°F).
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Bake macarons one tray at a time for 14–16 minutes.
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Cool completely before removing from trays.
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Prepare buttercream: Beat butter, gradually add powdered sugar, vanilla, and milk/cream until smooth.
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Assemble macarons: Pipe filling onto one shell and sandwich with another.
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Mature in fridge for 24 hours for best flavor.