Lykkers, you know that magical moment when you bite into a macaron—the crisp shell gives way to a chewy inside, and the rich filling hits your tastebuds? That tiny dessert can spark big joy.
But making them at home? That’s where most of us freeze. Don’t worry—we’ve been there. Today, we’re sharing a simple, no-stress method to help us make beautiful, bakery-style macarons right from our own kitchens.
What Are Macarons, Really?
Macarons are delicate sandwich cookies made from almond flour, egg whites, and sugar. Their smooth tops, ruffled “feet,” and colorful shells are instantly recognizable. Traditionally filled with buttercream, ganache, or jam, these treats are more than just pretty—they’re flavor-packed and texture-rich. Our goal? Get that balance of crispy outside and soft, chewy center, without hollow shells or cracked tops.
Ingredients for Our Foolproof Batch
We’re sticking to the French meringue method—it’s easier, needs no thermometer, and gives beautiful results when done right.
Macaron Shells:
- 100g egg whites (aged 1–2 days in the fridge)
- 100g fine granulated sugar
- 100g powdered sugar
- 100g almond flour (super fine)
- A few drops of gel food coloring (optional)
Vanilla Filling (quick buttercream):
- 80g softened butter
- 150g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (adjust as needed)
Step-by-Step: How We Get It Right
Let’s go through this like teammates—no rushing, no guessing, just baking with joy.
Step 1: Prep the Dry Ingredients
- In a food processor, blend almond flour + powdered sugar for 10 seconds.
- Sift the mix into a bowl. Discard any larger pieces.
- This keeps the shells super smooth—no grainy texture here.
Step 2: Whip the Meringue
- Start beating egg whites on low until foamy.
- Slowly add granulated sugar a spoon at a time.
- Increase speed to high and beat until stiff peaks form.
The meringue should stand up firmly when we lift the whisk—shiny, not grainy.
Step 3: Fold Like a Pro (Macaronage)
- Add half the dry mix to the meringue and gently fold.
- Add the rest, continuing to fold carefully.
Look for a batter that flows like thick lava. If we lift the spatula, it should ribbon and sink slowly into the bowl within 10–15 seconds.
Step 4: Pipe and Rest
- Fill a piping bag with the batter.
- On parchment or a silicone mat, pipe small 1.5-inch rounds.
- Tap the tray to pop bubbles and flatten peaks.
- Rest for 30–45 minutes until the tops form a thin skin.
Gently touch the surface—if it’s no longer sticky, it’s ready for the oven.
Step 5: Bake Smart
- Preheat oven to 140°C (285°F).
- Bake for 15–18 minutes.
- Let the shells cool fully before removing from the tray.
Watch the magic: the shells rise with perfect feet and hold their color without cracking. That’s the sweet spot!
Step 6: Make the Filling
- Beat butter until creamy.
- Add powdered sugar, mix well.
- Add vanilla and milk, and whip until fluffy.
We can flavor this base however we like—matcha, chocolate, fruit purees, you name it.
Step 7: Assemble and Rest Again
- Match similar-sized shells.
- Pipe a small amount of filling onto one shell and sandwich with the other.
- Lightly press to spread the filling.
Refrigerate the finished macarons for 24 hours—yes, really. This step helps the flavors blend and the texture settle into that signature chewy perfection.
Tips from Our Kitchen to Yours
- Use room-temperature egg whites—never cold.
- Avoid overmixing; it’s the top macaron killer.
- If your oven runs hot, reduce the temp to 130°C.
- Color too dull? Use gel food coloring only—liquid throws off texture.
Let’s Bake Together!
We don’t need fancy gear or years of experience to make macarons that wow. We just need patience, a little practice, and this clear game plan. So Lykkers, are you ready to surprise yourself (and your friends) with stunning homemade macarons?
Let’s turn our kitchens into mini patisseries—one sweet, crispy, chewy bite at a time. Who’s ready to bake with us this weekend?
Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma
Video by CupcakeJemma
