Dreamy Macaron Starter

Category: Desserts That Transform Moments

Even total beginners can pull these off. Start by sifting powdered sugar and almond flour together so they're extra fine. Beat the egg whites until they foam, then slowly shake in sugar till it's stiff and glossy. Mix in food coloring if you want. Add the dry mix to your fluffy whites in batches, stirring gently. Pipe the batter onto a tray in small circles, tap out bubbles, and let them dry until they're not tacky. Pop them in the oven. Once cooled, swipe on a quick buttercream, sandwich together, and stash in the fridge so they get just right before eating.

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Sat, 21 Jun 2025 00:51:03 GMT
A box filled with 12 colorful macarons in shades of pink, purple, green, and yellow. Pin
A box filled with 12 colorful macarons in shades of pink, purple, green, and yellow. | chefmiarecipes.com

This simple guide is great for folks just starting out—they’ll find it easy to make these famous French treats at home with no fancy steps or weird ingredients. After tons of trial and error, I finally figured out how to get macarons right in my own kitchen. Now they look gorgeous and taste just as soft and yummy as the ones from a Paris café.

The first time I made macarons, they absolutely did not look amazing. But seeing my family's excited faces each time made me want to try again. These delights are now a must-have for special moments.

Luscious Ingredients

  • Full-fat milk: add a splash only if your filling seems thick, whole milk makes it extra creamy
  • Extra powdered sugar: gets the filling silky
  • Vanilla extract or other flavors: pick your favorite for more taste in the cream, natural ones are best
  • Soft butter: makes up the heart of the filling, always use the real stuff for best flavor
  • Gel food color: brightens up your shells without making the mix runny
  • Granulated sugar: helps the egg white foam get stiff and shiny
  • Egg whites: use at room temperature for the best glossy meringue, fresh eggs are key
  • Powdered sugar: gives shells their sweet, soft vibe, always sift so your tops are smooth
  • Almond meal: gives that classic taste and soft texture, check it’s nice and fresh for best results

Step-by-Step Guide

Put It All Together:
Take the shells and sort them by size, spread a dab of cream on one and pop the other on top for a sweet sandwich. Chill in the fridge for a day or two — that’s how the inside turns extra tasty and the flavors blend.
Ready the Filling:
Beat soft butter until smooth, sift in the powdered sugar and mix. Add in vanilla or your chosen flavor, and if the cream’s stiff, drip in some milk until it spreads easily.
Oven Time:
Bake on the middle rack for 15 to 18 minutes at 150°C fan (or 160°C no fan). Give the tray a half-turn halfway through so everything bakes evenly. Cool before peeling—your shells should have cute little 'feet' and come loose from the paper.
Piping and Drying:
Scoop the mix into a bag with a round tip, pipe tiny rounds (about 4 cm wide) onto baking paper. Bang the tray gently on the table to pop bubbles and leave to dry at least half an hour, until the tops don’t stick anymore.
Mix It Gently:
Add the almond-sugar blend to the egg whites in three batches. Take it slow and fold from underneath till your batter flows like lava and a dragged line stays visible for about ten seconds.
Make the Meringue:
Beat egg whites at medium speed till they're soft and fluffy, then gradually add granulated sugar. Keep beating for a thick, shiny meringue. This is also the time to add your color if you want some.
Sift Those Ingredients:
Push almond meal and powdered sugar through a very fine sieve two or three times. No lumps—this makes the smoothest, prettiest tops.
A bunch of vibrant macarons stacked together: pinks, yellows, whites, oranges, and more. Pin
A bunch of vibrant macarons stacked together: pinks, yellows, whites, oranges, and more. | chefmiarecipes.com

Good to Know

Tastes amazing, needs just a few things
Make ahead without fuss—they get even better after a short rest
No gluten since it’s all almonds

My Favorite Part

Honestly, my favorite thing is using natural stuff like beet or matcha for crazy colors. Our best memories come from decorating macarons together as a family with whatever colors we dream up.

Storage Hints

Seal your macarons up tight and stash them in the fridge—they'll stay fresh for three or four days. Pull them out just before serving so they taste their richest and smoothest. Made a bunch? No worries—they freeze great and thaw out just fine when you want them.

Swapping Ingredients

If you can't do almonds, ground sunflower seeds (blanched) work well—taste's a little different but it's a real backup. For filling, you can go wild with jams or ganache too—just keep the ratio about the same.

Fun Ways to Serve

I like to serve macarons mixed on a platter—they pop at any party or as a fancy touch on cakes. They’re perfect with afternoon coffee or as a colorful homemade gift.

Lots of colorful macarons lined up in shades from light to dark. Pin
Lots of colorful macarons lined up in shades from light to dark. | chefmiarecipes.com

Bit of Background

Originally from Italy, but the French made macarons what they are now. They’re especially loved at big celebrations, and these days everybody in Germany wants them at coffee time or summer parties. Can’t blame them—they add instant fun and charm to any table.

Common Recipe Questions

→ Why do you need to sift almond flour and powdered sugar?

Sifting makes the shells nice and smooth. Plus, it gets rid of lumps in the batter.

→ How can I tell if the meringue is stiff enough?

You want the mix to hold spiky peaks and look shiny. If you lift the whisk, it should stand up and not ooze.

→ How do I keep macaron shells from cracking?

Let them sit and dry for at least half an hour until they're dry to touch. That's the trick for no cracks.

→ What’s the secret to a great filling?

Beat butter and powdered sugar for a while so it turns super creamy, then mix in some flavor and milk to loosen it up.

→ Why chill macarons before eating?

Chilling makes the texture way better. It lets the filling and shells meld together perfectly.

Easy Macaron Starter

Whip up fluffy macarons at home—super relaxed and just right for getting started.

Prep Time
35 minutes
Cooking Time
18 minutes
Total Duration
53 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: Beginner-Friendly

Recipe Cuisine: French

Recipe Yield: 12 Number of Servings (Roughly 24 macarons)

Dietary Categories: Vegetarian-Friendly, Gluten-Free Option

Ingredients You’ll Need

→ Shells

01 Optional: yellow food coloring gel
02 50 g superfine sugar
03 2 large egg whites, room temp
04 100 g powdered sugar
05 75 g extra-fine almond flour, sifted

→ Filling

06 1–2 tablespoons milk, as needed
07 1 teaspoon vanilla extract or something else you like
08 125 g powdered sugar
09 115 g soft unsalted butter

Steps to Make It

Step 01

Match up the shells by size. Put filling on one, top it with another. Chill them and let them mellow in the fridge for a day or two if you can.

Step 02

Beat the butter till it’s smooth and creamy. Slowly add vanilla and powdered sugar then keep mixing. Add milk a little at a time till it’s nice and spreadable.

Step 03

Pop them in a preheated oven at 150°C (top/bottom heat) and bake for 15 to 18 minutes. Spin the trays around halfway. Let the shells cool—look for those classic 'feet' and a solid feel.

Step 04

Spoon the batter into a piping bag and pipe small circles (around 3.5 cm) onto parchment or a silicone mat on baking trays. Bang the trays firmly on your counter to knock out air bubbles. Let them rest 30–60 minutes till a skin forms.

Step 05

Fold the dry stuff into the meringue gently and in batches. Keep folding till it runs off your spatula like thick lava and ribbons fade after about 10 seconds.

Step 06

Beat the room temp egg whites using a hand mixer or stand mixer until you see soft peaks. Pour in the sugar slowly, keep whisking till they're stiff and glossy. If you want color, add the gel food dye now.

Step 07

Sift the almond flour with the powdered sugar two or three times to get it super fine with no clumps. Set it aside for later.

Extra Information

  1. If you leave them in the fridge overnight they taste and feel even better.

Essential Tools

  • Sifter
  • Hand or stand mixer
  • Piping bag with plain tip
  • Baking tray
  • Parchment or silicone mat

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has almonds, eggs, and dairy.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 100
  • Fat Content: 5.5 grams
  • Carbohydrate Content: 12 grams
  • Protein Content: 2 grams