Simple Macaron Tips

Category: Desserts That Transform Moments

Blend almond flour and sugar with whipped egg whites. Pipe rounds, let them sit, bake, then fill with cream and chill to enhance flavor.
A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Thu, 03 Apr 2025 00:02:18 GMT
Simple Macaron Tips Pin
Simple Macaron Tips | chefmiarecipes.com

Macarons are fancy French treats crafted from ground almonds and whipped egg whites, paired with tasty fillings in between. Though many think they're tough to create, this beginner recipe makes the process much easier while still giving you beautiful, yummy results.

Ingredients

  • For the Shells:
    • Sifted, fine almond flour
    • Sugar (powdered form)
    • White sugar
    • Egg whites (not cold)
    • Food coloring (gel or powder type) – if you want
  • For the Middle:
    • Sweet cream filling
    • Melted chocolate mix
    • Fruit spreads

Directions

Shell Creation:
  • Get Ready: Warm your oven to 300°F (150°C). Put parchment or silicone sheets on two baking trays.
  • Mix Powders: Push almond flour and powdered sugar through a sieve into a bowl, tossing any big bits. This helps make smooth tops.
  • Beat Egg Whites: In a totally clean bowl, whip egg whites until bubbly. Slowly add regular sugar while beating fast until stiff. Add any food coloring now if you're using it.
  • Mix Everything: Carefully fold the almond mix into the egg whites bit by bit. Use a flat tool to fold until the mix flows like thick honey and makes ribbons when dripped. Don't mix too much or too little.
  • Make Circles: Put the mix in a piping bag with a round tip. Squeeze small circles (about 1 inch across) onto your prepared trays, leaving gaps between them.
  • Wait: Tap the trays on your counter to pop air bubbles. Let the circles sit out for 30-60 minutes until they don't stick to your finger when touched.
Finishing Steps:
  • Cook Them: Bake one tray at a time for 15-18 minutes, or until shells come off the paper easily. Let them cool completely before moving them.
  • Make Your Filling: While cooling, get your chosen filling ready (cream, chocolate, or jam).
  • Put Together: Find shells that match in size. Put filling on the flat side of one shell, then press another on top to make a sandwich.
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Servings and Timing

  • Servings: Makes roughly 20 finished cookies (40 half-pieces)
  • Prep Time: 40 minutes
  • Rest Time: 30-60 minutes
  • Cook Time: 15-18 minutes
  • Total Time: Around 1 hour 30 minutes

Variations

  • Dark Macarons: Mix in 1-2 spoons of cocoa with the almond flour.
  • Citrus Macarons: Drop in yellow coloring and grated lemon skin in the filling.
  • Plain Macarons: Add some vanilla drops to the egg whites.
  • Fruit Macarons: Use berry jams or fruit-flavored chocolate for the middle.
  • Morning Brew Macarons: Mix in coffee powder to the dry mix or filling.

Storage/Reheating

  • Keep Fresh: Put finished macarons in a sealed box in your fridge for up to 5 days. Let them warm up before eating.
  • Long-term Storage: Pop shells or filled macarons in the freezer for up to 1 month. Thaw overnight in the fridge before serving.
  • Serving Temp: These treats don't need warming up and taste best when fresh or at room temperature.

This simple macaron guide takes all the fear out of making these fancy cookies. With their light shells and tons of possible flavors, these treats will wow everyone who tries them. Stick with this plan, and after some practice and patience, you'll soon be making macarons that look like they came from a fancy bakery!

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Common Recipe Questions

→ How come my macarons are cracking?
They might not have rested long enough, or the oven's too hot.
→ What do macaron ‘feet’ mean?
They're the ridged edges at the bottoms that show it's made correctly.
→ Is resting really important?
Yes, it helps build a skin for that smooth top and airy feet.
→ Can I add regular food coloring?
Stick to gel colors—liquids can mess up the batter.
→ Why do they need chilling after filling?
The shells soften, and the flavors blend better.

Easy Macaron Beginners

An easy-to-follow method to craft classic macarons. Smooth tops and creamy centers—ideal for first-time bakers.

Prep Time
30 minutes
Cooking Time
18 minutes
Total Duration
48 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: For Advanced Cooks

Recipe Cuisine: French

Recipe Yield: 15 Number of Servings (12 to 15 macarons)

Dietary Categories: Vegetarian-Friendly, Gluten-Free Option

Ingredients You’ll Need

→ Macaron Shells

01 75g almond flour, ground finely and sifted (about 3/4 cup)
02 100g powdered sugar (roughly 1 cup)
03 Two large egg whites, warmed to room temperature
04 50g white sugar (1/4 cup)
05 Optional: food gel for color

→ Filling

06 1/2 cup of soft, unsalted butter
07 A full cup of powdered sugar
08 1 tsp vanilla or another flavoring
09 Add 1-2 tbsp milk if needed

Steps to Make It

Step 01

Sift your almond flour together with powdered sugar 2 or 3 times till it’s super fine. Put aside for later.

Step 02

Using room-temperature egg whites, whip until soft peaks form. Slowly add granulated sugar while beating till stiff peaks show. Mix in gel coloring now if you'd like.

Step 03

Carefully fold the sifted dry mixture into your meringue in a couple of portions. Keep folding until it flows like lava, with ribbons fading in about 10 seconds.

Step 04

Pipe small 1.5-inch rounds onto baking sheets with parchment or silicone mats. Tap the sheets firmly to pop bubbles. Leave out for 30-60 minutes until tops feel dry.

Step 05

Bake in a 300°F oven for 15-18 minutes. Halfway through baking, rotate trays. Once cooled, the shells should have feet and feel set.

Step 06

Beat the butter until fluffy. Slowly add powdered sugar and vanilla extract. Add a bit of milk if needed until spreadable.

Step 07

Pair up shells by size. Spread or pipe filling on one, then sandwich with the other. Store in the fridge for 1-2 days to enhance texture.

Extra Information

  1. Room temp egg whites are key for successful meringue.
  2. The folding (macaronage) technique determines success—don’t overdo or underdo it.
  3. Letting macarons age after they’re filled gives better texture and bold flavor.

Essential Tools

  • A stand or handheld mixer
  • Sifter or fine sieve
  • Piping bags with a plain round tip
  • Baking trays
  • Non-stick baking mats or parchment paper

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Uses nuts (almond flour)
  • Dairy (butter) included
  • Eggs are in this recipe