Easiest Macaron Recipe – Step By Step Guide!

Indulge in this French delicacy right from the comfort of your home, with our easiest macaron recipe with step by step guide! Melt in the mouth good cookie and a sweet, silky and decadent buttercream frosting; we have perfected this recipe for both beginners and professionals!

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Fool-Proof Recipe For Perfect Macarons Every Time

After a lot of trial and error and excruciatingly lengthy recipe development, we have finally perfected the French macaron recipe. This recipe yields the perfect and professional style macarons made completely at home. So bakers get ready to make the easiest macaron recipe!

Here’s a secret IT’S ALL IN THE TECHNIQUE! There is no magical recipe out there to yield picture-perfect macarons; most of them are personal baker tweaks. It’s all in the technique and how good you’re in following 15 simple steps!

Ingredients You’ll Need For The Easiest Macaron Recipe

For Cookie

• ½ cup egg whites (at room temperature) / 3 large egg whites
• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

For Buttercream

• 1 cup unsalted butter softened
• 5 egg yolks
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoon water
• 1 pinch salt

Tools You’ll Need

• A large mixing bowl
• Bench scraper (optional)
• 1M tip for piping
• An electric beater/stand mixer
• Spatula
• Kitchen scale
• Sieve
• Baking trays

How To Make The Easiest Macaron Recipe (Step By Step Guide)

Step 1: Aged Egg Whites

Before starting, prep your egg whites, “ageing” egg whites for macarons is an imperative step it helps relax proteins which makes it easier to whip the whites to add volume without over whipping.

Separate the egg whites and place them in a clean glass bowl. Cover this with a cling wrap and poke a few holes in keep in the fridge for 1-2 days before using. This step isn’t necessary but highly recommended and makes big difference when baking macarons.

About 30 minutes before use, take them out and let them return to room temperature before use.

Step 2: Measure To The “T”

Precision is key when preparing macarons; they don’t necessarily need to be a complicated bake. Measure out all your ingredients beforehand so that there are no measurement blunders while mixing these up!

Step 3: Sift Almond Flour And Powdered Sugar

This will allow the macarons to develop shiny shell surfaces, throw away any residue in the sieve. They cause whites to deflate and become runny. Whisk these together and combine thoroughly. Repeat this process two to three times just to be completely sure.

Step 4: Whip Egg Whites And Cream Of Tartar

Whip the egg whites until they become foamy and then add cream of tartar and whip until foam has tightened and the whisk is leaving tracks.

Step 5: Add Sugar And Colour Gel

Now start adding the sugar to this mixture. 1/3 at a time and keep beating continuously. Once all the sugar is combined add 1-3 drops of gel food colour of your choice.

Now beat it until still, peaks appear in the meringue. Test this by flipping over the mixer bowl, the egg whites should be COMPLETELY stiff and shouldn’t slosh one bit!

Step 6: Macaronage (Folding Dry Ingredients)

Pour half the almond mixture into the egg whites and gently FOLD it in using a flat spatula. DO NOT mix or stir, this will cause the egg whites to deflate and lose all air bubbles. Once done add the rest of the mixture and repeat.

Fold in circular or figure 8 motions. Start at the sides and turn towards the centre. The mixture will look silkier but not runny. Keep a gentle touch it will eventually mix.

Step 7: Check Consistency

When the batter turns honey or lava-like consistency stop folding! It’s better to under mix than over mix. A figure 8 test will tell you if it’s ready. The batter drips down in figure 8.

Step 8: Prep The Piping Bag

Transfer the mixture into a piping bag fitted with a round tip. To hold the parchment sheet steady use batter as glue.

Step 9: Pipe the batter

Pipe perpendicular to the surface and try keeping the sizes similar and consistent. Choose a centre and keep the piping bag vertical. Pipe while applying consistent and equal pressure, don’t squeeze too hard. To release the cookie swing the tip around back towards the centre and pull away.

Rap the tray on the counter to release air bubbles. This helps prevent macarons from cracking while baking. Pop any remaining bubbles on the surface using a toothpick before the batter dries up.

Step 10: Let It Rest

Let the circles rest on the counter for about 30mintues, or until a ‘crust’ has developed. Touch the surface, if no batter sticks to your finger it’s ready.

Step 11: It’s Time To Bake 

Preheat your oven to 320 F. Bake only one tray at a time and place your trays on the middle station in your oven.

Step 12: Check To See If Done

To test if done wiggle the tray, the shells shouldn’t wobble or be runny or lightly peel the parchment paper the macarons should come off without sticking to the surface. Keep on the baking tray until slightly cooled for about 15 minutes.

Peel one off after dried, break it open the inside shouldn’t be overly moist and completely set.

Step 13: Fill And Assemble

Fill the macarons with the buttercream filling prepared (read below for steps). Just a small dollop in the middle is enough! Once done assemble the other shell.

Step 14: Maturation

In an airtight container keep them in the fridge to ‘mature’ for at least 24 hours. This will help the shells absorb all the flavours in them and develop a distinctly soft and chewy texture.

Step 15: EAT

After maturation for 24 hours, bring them back to room temperature before serving! There you have it the EASIEST macaron recipe Enjoyy!?

Buttercream For Easiest Macaron Recipe

Combine some sugar and water in a saucepan and mix until the sugar has completely dissolved. Turn up the heat to medium-high and bring the water to boil.

Separate some egg yolks and place them in a bowl. Use a hand mixer with a whisk attachment and mix until the mixture becomes foamy and thick!

Keep cooking the sugar and water syrup and measure the temperature. The syrup should be at a temperature of 240 degrees F. After that, remove the syrup from the heat and slowly pour it into the bowl that has the foamy egg yolks.

Continue mixing the mixture until the bowl is cool to touch and the yolk mixture is at room temperature.

Add a cube of butter, one at a time to allow each cube to incorporate with the mixture properly. Add Vanilla extract and salt and continue mixing until the buttercream is smooth and creamy. Add food colouring if you want to. We sure love adding colours where we can!

Professional Tips for the Easiest Macaron Recipe:

Making the Meringue:

The meringue that you make has to be stiff! Just keep on whipping until you get that marshmallow consistency, although it will require a LOT of whisking you will get there. You’ll start noticing the meringue start to fill the bowl when you’re close to the right consistency.

Ageing the Egg whites:

Separating the egg whites from the yolk is easy, once you get the hang of it, just place the whites in a clean glass and simultaneously cover the glass with a plastic wrap. Next, place them in the fridge and let them chill inside for a few days, as this will cause the whites to dehydrate. Dehydrated egg whites are perfect for our easiest macaron recipe!

Just keep sifting, keep sifting:

Large lumps of almond flour need sifting to get right. Get rid of large pieces of almond flour because those will ruin the surface of your macarons. Keep sifting and whizzing in the food processor continuously 2-3 times. However, do not try to press down on the large particles.

Mix Awayyyy:

Mixing will take time getting used to when you’re working with this batter as you need to keep on folding the batter as much as you can and then pressing it with the spatula. Keep repeating the process until you reach a thick lava type consistency. The mixture should fall off the spatula in ribbon-like patterns when it’s reached the right consistency!

Adding Color:

Add colour to your macarons when they reach that soft peak stage because adding it at any other stage will not let the colour fully blend in with the mixture.

When to devour?

Leave the macarons to rest for about 24 hours or 2-3 days so that they can rest! Yes, your macarons need to rest after that long process, which is why allow them some time so that you can devour them when they’re perfectly yummy for your tummy! It’s the easiest macaron recipe that guarantees a yummy ending!

Brittle Shells?

If you over bake your meringues, the shells will get stiff and will be difficult to assemble. So without worrying, grab some milk and brush it on the contacting edges of the shells so that they can soften up and stick to each other!

How To Store Macarons Yielded From the Easiest Macaron Recipe

Here comes the part when you’ve done making and eating your macarons and you have a few leftovers that you want to store away for later. Now, these aren’t our best chocolate chip cookies or our homemade sugar cookies that have 3-4 months of storage life. Macarons can last up to almost 3-4 days IF they are stored properly in an airtight container. Be sure to consume the leftovers as soon as possible because we don’t like wasting food after making it with so much love that we have for it!

FAQs For Our Easiest Macaron Recipe

Are Macarons French?

Macarons are an invention of a French chef in the 16^th century and the recipes are almost the same everywhere. The number of ingredients used and the pro tips are what separates us from all the other recipes you can find.

Macarons And Macaroons Are The Same Things Right?

No, a Macaroon is a mound of sweetened coconut flakes, egg and sugar. It’s heavy but is also delicious at the same time.

While macaron is a meringue-based sandwich cookie filled with abutter cream or any other filling you prefer.

Why Use Parchment Paper, Why Not Something Else?

Use parchment paper because it will prevent the macarons from sticking from their base. However, do not use any butter paper or greased tray for the macarons because that will ruin their exterior texture or cause them to stick nonetheless.

What Is The Correct Texture?

The macarons should be light when you eat them as they are meringue-based. You will notice a chewy texture while chewing the meringues and they should be crispy from the outside.

Can I Not Use Cream Of Tartar?

Cream of tartar helps to stabilize the egg whites while you’re whipping them like crazy. You don’t necessarily need it but it will help you on a humid day.

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