Easy 5 Ingredient Macarons

How to make macarons
Written By Ashley Huren-Johnson

Picture this: you’re strolling through the charming streets of Paris, where a cozy macaron shop catches your eye. Rows of delicate, colorful macarons line the display, each one a tiny masterpiece. The aroma of freshly baked confections fills the air, drawing you in for a moment of pure indulgence.

Now, imagine recreating that Parisian magic in your own kitchen! With this easy homemade macaron recipe, you can fill your home with the irresistible scent of fresh-baked goodness. 

Whether you’re a seasoned baker or trying your hand at macarons for the first time, this foolproof macaron recipe makes it simple to whip up sweet, chewy, and Instagram-worthy treats. Perfect for impressing guests or indulging yourself, these macarons will transport you straight to the heart of Paris.

Cooking Time: 1 hour 30 mins

What you’ll need:

Ingredients

  • ⅓ cup Egg Whites

  • ½ cup Granulated Sugar

  • ¼ cup Almond Flour

  • ¼ cup Powdered Sugar

  • ⅛ teaspoon Cream of Tartar

    Optional

    • Gel food coloring

    • Piping bag clips

    • Scale

    • Oven thermometer 

Steps

  1. Beat eggs whites on low speed in standalone mixing bowl or stand mixer bowl until bubbles start to form.

  2. Slowly add granulated sugar to egg whites. Beat until eggs whites start turning cloudy white.

  3. Add cream of tartar and continue beating for about 5 mins on low.

  4. Turn up speed to medium speed and beat eggs until soft peaks form (about 7 mins). Optional - Add about 1-2 drops of food coloring at this point.

  5. While the eggs are beating, sift both the almond flour and powdered to a bowl or add to food processor and chop until mixed well.

  6. Once egg whites are stiff, begin slowing folding in almond flour/powdered sugar mix with spatula. See macaronage.

  7. Mix for about 3 mins or until batter is shiny and a “lava” consistency.

  8. Cut the tip of the piping bag and add the piping tip to the piping bag.

  9. Fill the piping bag with batter and use a clip or band to close off the top of the piping bag (to keep the batter from spilling out).

  10. Pipe six silver dollar sized circles in a row (and make about 5 columns in total) on parchment paper on a cookie sheet or in the smallest circles to fill the silicone mat on a cookie sheet.

  11. Lift cookie sheet about 2-3 inches off of the table and drop them a few times to remove any bubble in the batter

  12. Pre-heat oven to about 290 degrees.

  13. Rest macarons for about 30 mins until macarons have a skin and are not sticky.

  14. Bake macarons for about 15 mins or until they completely rise with macaron feet.

  15. Allow cookies to cool for about 30 mins, pair up cookies with matching sizes and adding a filling of your choice.

  16. Store in the refrigerator for up to 5 days. Freeze for up to one month.

Tips:

  • Wipe down your clean utensils and bowls with vinegar to get rid of oily surfaces.

  • When adding batter to piping bag, twist the bag near the end of tip to keep the batter from spilling out in the cup and place the piping bag in a tall cup or container for easy pouring.

  • A piping icing tip size 10 works best for piping uniform macaron circles.

  • Macaron shells can be frozen and stored for up to a month. Use airtight food storage containers for the best results.

Some of my favorite fillings

  • Fruit jam

  • Fruit curds

  • Buttercream

  • Brigadeiro

  • Whipped Ganache - using my favorite immersion blender!

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Ashley Huren-Johnson