Macarons Recipe

macaron recipe


  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • Gel food coloring (optional)
  • Filling of your choice (such as ganache, buttercream, or jam)


  1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
  3. In a large bowl, beat the egg whites with an electric mixer until frothy. Add the granulated sugar and cream of tartar, and continue to beat on medium-high speed until stiff peaks form.
  4. If using gel food coloring, add a small amount to the egg white mixture and beat until combined.
  5. Gently fold the sifted powdered sugar and almond flour mixture into the egg white mixture, using a rubber spatula. Be careful not to overmix, as this can cause the macarons to become flat and spread out.
  6. Transfer the mixture to a piping bag fitted with a round tip. Pipe small rounds of batter onto the prepared baking sheets, leaving some space between each one.
  7. Tap the baking sheets gently on the counter to remove any air bubbles. Let the macarons rest at room temperature for 15-30 minutes, until a skin forms on the surface.
  8. Bake the macarons for 18-20 minutes, until the tops are set and the bottoms are lightly browned.
  9. Let the macarons cool completely on the baking sheets before removing them.
  10. Once cooled, match up the macarons by size and fill each one with a small amount of filling. Sandwich the macarons together, pressing gently to spread the filling to the edges.
  11. Store the macarons in an airtight container in the refrigerator for up to 5 days. Enjoy!
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