Macarons are a delicate and delicious French pastry that have become popular worldwide. These small, colorful sandwich cookies consist of two meringue-based shells that sandwich a sweet filling, typically made with buttercream, ganache, or fruit curd. Macarons come in a wide range of flavors and colors, making them a perfect dessert for any occasion, from elegant parties to casual afternoon tea. Making perfect macarons requires practice and precision, but with the right recipe and technique, they can be a delightful addition to any pastry lover’s repertoire.


  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • Gel food coloring (optional)

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. In a food processor, pulse together the powdered sugar and almond flour until well combined and fine.
  3. Using an electric mixer, beat the egg whites until they form stiff peaks. Gradually add the granulated sugar and continue to beat until the mixture is glossy and forms stiff peaks.
  4. Add gel food coloring (if using) to the egg whites and fold it into the mixture.
  5. Sift the almond flour mixture over the egg white mixture and fold gently until it is completely combined and forms a smooth batter.
  6. Transfer the mixture to a piping bag and pipe 1 1/2-inch circles onto the prepared baking sheets.
  7. Tap the baking sheets gently on the counter to remove any air bubbles, and then let the macarons rest at room temperature for 15-30 minutes until a skin forms on the surface.
  8. Bake the macarons in the preheated oven for 18-20 minutes or until they are set and firm to the touch.
  9. Remove from the oven and let cool completely on the baking sheets.
  10. While the macarons are cooling, prepare the filling by beating the butter, powdered sugar, milk, and vanilla extract together until it is light and fluffy.
  11. Once the macarons are cooled, pipe or spoon the filling onto the flat side of one macaron and sandwich it with another macaron.
  12. Store the macarons in an airtight container in the refrigerator for up to five days.

Enjoy your delicious homemade macarons!







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