Easy Macaron Starter (Printable Recipe Version)
Whip up fluffy macarons at home—super relaxed and just right for getting started.
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
If you leave them in the fridge overnight they taste and feel even better.