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Making macarons is a delightful baking project that combines the art of precision with the joy of creating something beautiful and delicious. Here’s a classic recipe to help you craft these elegant French confections.


For the Macaron Shells:

  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • A pinch of salt
  • Food coloring (optional)

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • Food coloring (optional)


Preparing the Macaron Shells:

  1. Sift the powdered sugar and almond flour together into a large bowl. Repeat this process twice to ensure there are no lumps, which are crucial for smooth, perfect shells.
  2. Beat the Egg Whites: In a separate bowl, beat the egg whites and salt until they form soft peaks. Gradually add granulated sugar and continue beating until stiff peaks form. If you like, add food coloring and vanilla extract at this stage until just combined.
  3. Fold: Gently fold the sifted almond flour and powdered sugar into the egg whites in four additions, being careful not to deflate the mixture.
  4. Pipe: Transfer the mixture to a piping bag fitted with a round tip. Pipe 1-inch circles onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each macaron.
  5. Tap and Rest: Tap the baking sheet firmly on the counter to release air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
  6. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 17-20 minutes, or until they rise and set. Allow them to cool completely before removing from the baking sheet.

Preparing the Filling:

  1. Cream the Butter: Beat the butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream (or milk), and beat until light and fluffy. Add food coloring if desired.
  2. Fill the Macarons: Once the macaron shells are completely cooled, pair them by size. Pipe a dollop of filling on the flat side of one macaron in each pair, then gently press its pair on top, creating a sandwich.


  • Precision is Key: Use a digital scale for accurate measurements.
  • Age the Egg Whites: For best results, separate the eggs and let the whites sit in the fridge for a day or two before using. Bring them to room temperature before beating.
  • Macaronage: The technique of folding the batter is crucial. It should flow like lava but not be too runny.

Macarons are known for their versatility in flavors and colors, so feel free to experiment with different extracts, fillings, and food colorings. Remember, practice makes perfect, and even the imperfect ones are delicious. Enjoy the process and the delightful treats you create!

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