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Simple Beginner Macarons

Featured in Desserts.

This simplified guide teaches you the essentials of making French macarons. The focus is on crafting smooth, flawless shells with consistent 'feet' and pairing them with a rich vanilla buttercream filling. Core techniques include beating room-temp egg whites just right, sifting almond flour finely, and figuring out when the batter flows like lava. By following these chill, step-by-step instructions, you’ll nail the textures and flavors that make macarons so irresistible. Letting them rest in the fridge enhances flavor and chewiness, too. Ideal for people taking their first dive into macaron-making.
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Updated on Wed, 07 May 2025 18:23:31 GMT
Macarons Step by Step Pin it
Macarons Step by Step | tasteofmoms.com

French macarons - those dainty, vibrant treats that make many home bakers nervous. But here's a secret: if you follow the right steps and pay attention to details, you can whip up these fancy cookies in your own kitchen. After trying batch after batch (and yes, dealing with some big flops), I've come up with a surefire way that takes the guesswork out while giving you picture-perfect macarons every time.

I'll never forget when I got my first perfect macaron - flat top, cute ruffled bottom, and just right inside. It felt like I'd won the baking lottery! Now I get a kick out of showing others how to do it too. Even my teenage niece nailed these on her second try with these tips.

Key Ingredients

  • Almond Flour: Needs to be extra fine and double-sifted - don't try to skip this step. I always grab Bob's Red Mill for the best outcome
  • Egg Whites: Let them sit out for a full day at room temp for the best stability
  • Powdered Sugar: Run it through a sifter to get rid of any chunks that might ruin your smooth tops
  • Granulated Sugar: Helps your meringue stay firm - add it bit by bit for best results
Airy and tender macarons that anyone can make with these simple tricks. Pin it
Airy and tender macarons that anyone can make with these simple tricks. | tasteofmoms.com

Easy How-To Guide

Get Everything Ready:
Weigh all ingredients with a kitchen scale. Double-sift your almond flour and powdered sugar, throwing away any bigger bits. Get your baking trays ready with parchment or silicone mats. Set up a piping bag with a round tip. Make sure egg whites have zero yolk and aren't cold.
Whip Up Your Meringue:
Start beating room temp egg whites on medium until they foam up. Slowly sprinkle in your regular sugar while still mixing. Turn up to medium-high and keep going until you get stiff, shiny peaks. Want color? Add a tiny bit of gel food coloring for light shades. To check if it's ready, flip your bowl - nothing should move.
Mix The Magic Batter:
Add your sifted dry mix to the meringue in three batches. Use a rubber spatula to fold with a J-shape, making sure to scrape everything. Keep folding until your mix flows like thick honey and sinks back into itself after 20-30 seconds. Test by lifting your spatula - batter should fall in a steady stream. Stop right away when it looks right - too much mixing makes flat cookies.
Pipe Like A Pro:
Fill your piping bag halfway. Hold it straight up and down over the tray. Squeeze out 1-inch circles, keeping steady pressure. Pull straight up with a quick twist to avoid pointy tops. Tap trays hard on the counter 3-4 times to pop air bubbles.

My first shot at making macarons was awful - flat, cracked shells stuck all over the paper. But that mess taught me why each step matters and why you can't rush things.

Taking Time To Rest

After piping, let your shells sit out until they form a skin - you should be able to lightly touch them without getting sticky fingers. This usually takes anywhere from 30-60 minutes, depending on how damp your kitchen is.

Watching The Heat

Your oven's real temperature is super important. I always stick a thermometer in there and tweak as needed. Too warm and they'll crack open; too cool and you won't get those cute frilly bottoms.

After tons of macaron batches, I've found that getting them right comes down to little things. You can't rush these cookies or wing it with the recipe, but that's what makes them special. Every batch teaches you something, and when you finally get that perfect shell with those cute little feet, smooth tops, and just the right bite, it feels amazing. Don't worry if your first try isn't perfect - even top bakers had to learn somewhere, and each batch gets you closer to nailing it.

Foolproof method for creating stunning macarons with silky, luscious filling. Pin it
Foolproof method for creating stunning macarons with silky, luscious filling. | tasteofmoms.com

Frequently Asked Questions

→ Why do they need to rest before baking?
Resting makes a dry layer on the top, which creates the smooth finishes and those famous 'feet' when baking.
→ What are 'feet' on a macaron?
They're the ruffled bottoms that show the shells were shaped and baked just right.
→ Why refrigerate them before eating?
Letting filled macarons chill for about a day or two lets their flavors combine and gives them the best chewy bite.
→ How do you know the batter’s ready?
It should flow like thick lava, with ribbons blending back smoothly in 10-15 seconds.
→ What’s the deal with room-temp egg whites?
When they’re not cold, they whip up better and stay stable enough to support your shells.

Easy Beginner Macarons

Foolproof steps for creating French macarons with smooth tops and chewy insides, perfect for anyone trying these for the first time.

Prep Time
75 Minutes
Cook Time
18 Minutes
Total Time
93 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 15 Servings (12-15 filled macarons)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Macaron Shells

01 100g (1 cup) powdered sugar
02 75g (¾ cup) sifted almond flour, finely ground
03 50g (¼ cup) regular sugar
04 2 large egg whites, at room temperature
05 Gel food coloring, if you'd like

→ Buttercream Filling

06 1 cup powdered sugar
07 ½ cup butter, nice and soft
08 1-2 tablespoons milk to adjust consistency
09 1 teaspoon vanilla extract

Instructions

Step 01

Run the powdered sugar and almond flour through a sieve a few times to get them super smooth. This step makes all the difference for good macaron shells.

Step 02

Whisk the egg whites in a clean, dry bowl until they form soft peaks. Slowly add in the granulated sugar and whip until the peaks get stiff and shiny. If you’re adding food coloring, fold it in carefully until it’s evenly mixed.

Step 03

Fold the dry mixture gently into the meringue in two batches. Keep folding until it flows slowly like lava, creating ribbons that fade back into the batter within 10-15 seconds. Don’t mix too much, though!

Step 04

Using a piping bag, pipe small circles (about 1.5 inches) onto baking sheets lined with parchment. Leave an inch of space between them. Bang the sheets against the counter a few times to pop air bubbles. Let them sit for 30-60 minutes until they feel dry on top.

Step 05

Pop them in the oven at 300°F (150°C) and bake for 15-18 minutes, flipping the sheet halfway through. You’ll know they’re done when the tops feel firm and the signature ‘feet’ have formed. Let them chill on the baking sheet completely.

Step 06

Whip the softened butter until creamy. Add the powdered sugar gradually until you get a smooth mixture. Stir in the vanilla and just enough milk to make it spreadable.

Step 07

Pair shells that are similar in size. Take one shell, pipe some filling on the flat side, and gently top it with another shell. Pop the macarons in the fridge for 24-48 hours to develop the best flavor and texture.

Notes

  1. For the best texture and flavor, leave macarons in the fridge for 1-2 days.
  2. They’ll taste better if you let them warm up to room temperature before eating.
  3. Weigh your ingredients with a kitchen scale—it’s super important for success.

Tools You'll Need

  • A kitchen scale is a must!
  • A sieve to sift your dry ingredients
  • An electric mixer with a whisk attachment
  • Piping bags with plain round nozzles
  • Baking trays
  • Use parchment paper or silicone mats

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes almond, a tree nut
  • Contains egg whites
  • Filling has dairy (butter)