How To Make Macarons


– 3/4 cup plus 2 Tbsp. (125 grams) powdered sugar – 1 1/4 cups (125 grams) almond flour – 3 large egg whites (about 5 tablespoons or 86 grams), at room temperature – 1/2 cup + 2 Tbsp. (125 grams) granulated sugar

– 1/4 tsp. (1 gram) cream of tartar – Gel food coloring (optional) – 2 cups buttercream frosting, for filling


Line a flat baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 325°F, with the rack in the center position. 

Step 1

Sift together powdered sugar and almond flour in a large mixing bowl.

Step 2

Mix 2 teaspoons egg whites into the almond flour and powdered sugar until thoroughly blended. The texture will be akin to thick cookie dough. 

Step 3

Whip the remaining egg whites, granulated sugar, and cream of tartar in a stand mixer on medium-high speed for 8 minutes, or until the egg whites form a thick, white meringue with soft peaks. 

Step 4

Fold the meringue into the almond flour mixture in three separate steps.  

Step 5

Fill a piping bag with macaron mixture. Tip: Place your piping bag in an empty liquid measuring cup or drinking glass to steady it while you fill it. 

Step 6

Pipe the macaron batter onto the prepared baking surface at a 90-degree angle, leaving approximately an inch of space between each macaron.   

Step 7

Allow the macarons to rest at room temperature for 30-45 minutes, until a skin develops on the tops.  

Step 8

Bake in a preheated oven for 12-14 minutes. If your oven has hot areas, you may need to flip the pans halfway through baking. 

Step 9

Allow the macarons to completely cool before matching the shells. Pipe your preferred filling on the interior of one side of the macaron shell, then sandwich the two sides together. 

Step 10


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