Foolproof French Macarons Recipe

Today I share my Easy French Macaron Recipe made with sifted almond flour, powdered sugar and room temperature egg whites. I add a pinch of salt, granulated sugar and optional cream of tartar with just a drop of food coloring if desired. My filling blends unsalted butter, powdered sugar, vanilla extract and milk.

I’ve always been fascinated by how a simple blend of ingredients can turn into these delicate little treats. I recently tackled a foolproof French macaron recipe that turned out to be a total game changer.

Using 110g of sifted almond flour and 200g of powdered sugar, along with 90g of egg whites (from about 3 large eggs) mixed with 30g of granulated sugar, I started seeing the magic happen in my kitchen. I even added a pinch of salt and a tiny 1/8 tsp of cream of tartar for a bit of extra stability.

I experimented with a few drops of food coloring to get that perfect, vibrant shade. For the filling, I whipped up a smooth mix using 100g unsalted butter, 150g powdered sugar, and a dash of 1/2 tsp vanilla extract, tweaking with a tsp or two of milk until just right.

This beginner-friendly recipe has become my go-to guide for making flawless macarons, and I promise you’ll be hooked once you give it a try.

Why I Like this Recipe

I love this recipe because it breaks everything down in a way that even if I’m not a master chef, I can still follow it and end up with macaroons that actually look and taste like they came from a fancy bakery.

I also really like how the recipe gives me room to be creative; the food coloring and flavor extract let me experiment and add my own twist without making it too complicated.

Another reason is that every step is explained, so I feel less nervous about messing up—this makes even the tricky parts, like getting the meringue just right, much easier to handle.

Finally, the detailed troubleshooting tips and tips on how to smooth out air bubbles (yeah, I’m that clumsy person sometimes) really help me achieve a better final result.

Ingredients

• Almond Flour: Provides protein and healthy fats but is low in carbs and fiber.
• Powdered Sugar: Adds sweetness and smooth texture but gives little nutritional value.
• Egg Whites: Offer quality protein that creates a light, airy meringue for macarons.
• Granulated Sugar: Helps stabilize the meringue while boosting the overall sweetness.
• Unsalted Butter: Delivers rich flavor and creamy texture to the buttercream filling.
• Vanilla Extract: Enhances aroma and flavor with a subtle, balanced sweetness.
• Food Coloring: Adds a pop of vibrant hue without affecting taste or texture.
• Salt: Balances the overall flavor while heightening the sweetness of the treat.
• Filling Powdered Sugar: Sifted sugar that ensures a smooth and light buttercream filling.

Ingredient Quantities

• 110g almond flour, sifted
• 200g powdered sugar
• 90g egg whites (about 3 large eggs, aged at room temperature)
• 30g granulated sugar
• A pinch of salt
• 1/8 tsp cream of tartar (optional, helps with stability)
• Food coloring (optional, just add a few drops to get your desired shade)
• 100g unsalted butter, softened (for the filling)
• 150g powdered sugar, sifted (for the filling)
• 1/2 tsp vanilla extract (or any other flavor extract you like)
• 1-2 tsp milk (adjust to reach a smooth buttercream consistency)

How to Make this

1. Sift together 110g almond flour with 200g powdered sugar into a big bowl so there are no lumps.

2. In another bowl, whisk 90g egg whites with a pinch of salt and about 1/8 tsp cream of tartar until soft peaks form, then slowly add 30g granulated sugar while keep whipping until the peaks are stiff.

3. If you want colored macarons, add a few drops of food coloring into the meringue mixing it well.

4. Gently fold the dry almond and powdered sugar mixture into your meringue in a couple of additions. Make sure you mix until they are fully combined but don’t overmix otherwise the batter will be too runny.

5. Transfer your batter into a piping bag fitted with a round tip and pipe small, even rounds (around
1.5 inches) onto a parchment lined baking tray.

6. Lightly tap the tray on the counter a few times to smooth out any air bubbles; then let the shells sit at room temperature for 20 to 40 minutes until a skin forms on the surface.

7. Preheat your oven to 150°C (300°F) and bake the macarons for about 15 minutes. Once done, let them cool completely on the tray.

8. Meanwhile, for the filling, beat 100g softened unsalted butter in a bowl until creamy.

9. Gradually mix in 150g sifted powdered sugar, then stir in 1/2 tsp vanilla extract and 1-2 tsp milk. Adjust the milk to reach a smooth buttercream consistency.

10. Pipe or spread the buttercream onto one macaron shell, then sandwich it with another so they join together perfectly. Enjoy your delicious macarons!

Equipment Needed

1. Fine-mesh sieve for sifting the almond flour and powdered sugar
2. A large bowl for combining the dry ingredients
3. A separate bowl for whipping the egg whites into meringue
4. A whisk or electric mixer for beating the egg whites and later the buttercream
5. A piping bag fitted with a round tip for piping the macaron rounds
6. A baking tray lined with parchment paper
7. An oven to bake the macarons
8. A rubber spatula for gently folding the mixtures together
9. Another bowl for making the buttercream filling

FAQ

Foolproof French Macarons Recipe Substitutions and Variations

• Instead of almond flour, try hazelnut flour or cashew flour. They work pretty well but may change the flavour slightly.
• If you can’t find powdered sugar, you could blend regular granulated sugar until it’s very fine but it might not be as smooth.
• Don’t have egg whites on hand? Aquafaba (the liquid from chickpeas) is a cool substitute, though it might behave a bit differently when whipped.
• For unsalted butter in the filling, you can use vegan butter or even margarine. Just note that each will give a slightly different taste.

Pro Tips

1. Make sure you sift your almond flour and powdered sugar real good. If you leave any clumps in there, they can mess with the smooth texture you need for that perfect macaron shell.

2. When you’re mixing the meringue with the dry ingredients, be really careful not to overdo it. You want the batter to flow just right so you don’t end up with a runny mix that wont hold its shape.

3. Let the piped batter sit long enough to form a skin on top. I know it seems like extra waiting time but trust me it helps create that classic foot on the macaron.

4. Use egg whites at room temperature and if you can, aged a bit. They whip up a lot better and give your meringue better structure in the end.

5. For the buttercream filling, beat the butter until its nice and creamy before you add the powdered sugar. This way you’ll get a smooth filling that holds its shape and doesnt taste gritty.