Delicate almond meringue cookies with buttercream filling
French Macarons
Prep Time
45 min
Cook Time
15 min
Total Time
2 hr
Servings
24
24 sandwich cookies
Difficulty
Advanced
Cost
Moderate
$$
French Macarons
Delicate almond meringue cookies with buttercream filling
★4.4(18)
Perfectly smooth, dainty French macarons with ruffled feet and a crisp shell that gives way to a chewy, almond-scented center. Filled with silky buttercream.
45m
Prep Time
15m
Cook Time
120m
Total Time
24
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
French macarons are the Everest of home baking — tiny, delicate, and demanding of precision. But when you master them, the reward is extraordinary: perfectly smooth, glossy domes with those signature ruffled "feet" at the base, a crisp shell that yields to a chewy, almond-flavored center, and a creamy filling that ties everything together.
This recipe walks you through every critical step. The technique — the meringue, the macaronage (folding), the piping, the resting — is where macaron success lives. Get these steps right and you will produce macarons that rival any Parisian patisserie.
Do not be intimidated. Yes, macarons are finicky. But with care and attention to detail, they are entirely achievable in a home kitchen. And the first time you crack through that perfect shell? Pure magic.
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup superfine almond flour
- 3 large egg whites, room temperature (aged overnight if possible)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (optional)
- 1/2 cup unsalted butter, softened (filling)
- 1 1/2 cups powdered sugar (filling)
- 1 tablespoon heavy cream (filling)
- 1/2 teaspoon vanilla extract (filling)
Instructions
- 1
Sift almond flour and 1 1/2 cups powdered sugar together twice. Discard any large pieces that do not pass through the sieve.
- 2
Beat egg whites on medium speed until foamy. Gradually add granulated sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Add vanilla and food coloring, beat until combined.
- 3
Add the sifted almond mixture to the meringue in three additions, folding with a spatula. After each addition, press and fold (macaronage) until the batter flows like thick lava and a ribbon dropped back into the bowl disappears within 10 seconds.
- 4
Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing 1 inch apart. Tap the sheets firmly on the counter several times to release air bubbles. Pop any visible bubbles with a toothpick.
- 5
Let the piped macarons rest at room temperature for 30-60 minutes, until the tops are dry to the touch and no longer sticky.
- 6
Bake at 300°F (150°C) for 14-16 minutes, rotating halfway through. Shells should be set and have developed feet. They should not wiggle on their feet when touched.
- 7
Cool completely on the baking sheet before removing.
- 8
Make filling: beat butter until smooth, add powdered sugar gradually, then cream and vanilla. Pipe filling on the flat side of one shell and sandwich with another. Refrigerate overnight for the best texture.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Almond flourThere is no good substitute
Almond flour is essential for macarons. Some recipes use other nut flours but the texture differs significantly.
Buttercream fillingGanache or jam
Ganache is excellent, and seedless jam adds fruity contrast
Gel food coloringOmit entirely
Natural macarons are light tan — still beautiful
Tips & Storage
Pro Tips
Aging egg whites uncovered in the fridge overnight helps them whip more stably.
The macaronage step is critical — undermixed batter produces lumpy tops, overmixed batter spreads flat.
The batter is ready when it flows like lava and a figure-8 can be drawn without the ribbon breaking.
Macarons taste best after "maturing" in the fridge overnight — the filling softens the shells slightly.
Storage
Refrigerate filled macarons in an airtight container for up to 5 days, or freeze for up to 2 months.
Reheating
Remove from fridge 15-20 minutes before serving. Macarons are served at cool room temperature.
Nutrition Facts
Per serving (1 sandwich cookie) · 24 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates16g
Fat6g
Fiber0g
Sugar14g
Sodium20mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why do my macarons not have feet?
- The batter was either under-mixed or over-mixed, the egg whites were not stiff enough, or the shells did not rest long enough before baking.
- Why are my macarons hollow?
- Often caused by oven temperature being too high. Use an oven thermometer and reduce temp if needed. Also ensure you do not over-whip the meringue.
- Why are the tops cracked?
- The shells did not rest long enough before baking. They should be dry and matte to the touch — not tacky at all.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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