I adore working with sifted almond flour, silky powdered sugar, and airy egg whites blended with granulated sugar and a pinch of salt to create these delicate macarons. Splashes of food coloring and vanilla add a playful twist. My journey into How To Make A Macaron reveals surprising flavors in every bite.

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I’ve always been fascinated by the art of making macarons ever since I tried a Traditional French Macarons recipe. This beginner friendly guide is my own twist on a classic that’s both crisp and chewy.

I mix 110g of sifted almond flour with 200g of sifted powdered sugar before carefully folding in a meringue whipped from 3 large egg whites at room temperature, 50g of granulated sugar and a pinch of salt. Sometimes I add a few drops of gel food coloring and a dash of vanilla extract to spice things up.

When I tried this recipe, I learned all about the tricky parts like getting the perfect macaron icing and mastering the delicate balance between over and under whipping the egg whites. If you love quick yummy dessert recipes and are ready to dive into a delicious cookie recipe adventure, then read through the instructions and photos closely and enjoy creating your very own macarons.

Why I Like this Recipe

I really love this macaron recipe for a few reasons. First, the step-by-step instructions make it easy for me to follow, even if I’m not a baking expert. I like how the guide explains every little detail, so I don’t get lost halfway through. Second, the recipe gives me a chance to be creative. I can add food coloring or a dash of vanilla, which lets me change up the flavor and look every time I make them. Third, I really enjoy the mix of textures. The macarons come out crisp on the outside and chewy on the inside, which is like the perfect balance of crunch and soft goodness. Lastly, even though the recipe might seem a bit detailed, it makes me feel accomplished when I see my finished treats, and that feeling of success is a big win for me.

Ingredients

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Almond flour adds healthy fats and protein, plus a bit of fiber its overall nutritious even if slightly processed.
Powdered sugar makes the macaron sweet, mostly carbs, and gives a smooth sugary texture.
Egg whites are a great light protein source, which helps create that airy, delicate macaron shell.
Granulated sugar boosts the sweetness and helps stabilize the meringue during baking.
A pinch of salt enhances all the flavors while balancing the overall sweetness just right.
Food coloring is all about fun and vibrant looks without really affecting the flavor.
Vanilla extract or other flavors add a subtle, aromatic note to each bite so tasty.

Ingredient Quantities

110g almond flour, sifted

200g powdered sugar, sifted

3 large egg whites, at room temperature

50g granulated sugar

A pinch of salt

Optional: a few drops of food coloring (gel works best)

Optional: a dash of vanilla extract or another flavor of your choice

How to Make this

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1. Preheat your oven to 150°C (about 300°F) and line your baking trays with parchment paper.

2. Sift together the almond flour and powdered sugar in a bowl so they’re really fine and free of any lumps.

3. In a separate clean bowl, beat the egg whites with a pinch of salt until they become foamy.

4. Gradually add the granulated sugar while whisking the egg whites until stiff, glossy peaks form.

5. If you want to add food coloring or a dash of vanilla extract, mix it in gently at this point.

6. Fold the sifted almond flour and powdered sugar mixture into the meringue slowly, using a spatula, until the batter flows like a ribbon.

7. Spoon the batter into a piping bag and carefully pipe small, even rounds onto the baking tray.

8. Let the piped rounds rest on the counter for 30-60 minutes until a slight skin forms on them.

9. Bake in the preheated oven for about 15-20 minutes until they’re firm and easily come off the parchment paper.

10. Allow your macarons to cool completely before filling them with your favorite cream or jam. Enjoy your delicious treats!

Equipment Needed

1. Preheating oven (make sure it can reach 150°C or 300°F)
2. Baking trays
3. Parchment paper to line the trays
4. A fine mesh sieve or sifter for the almond flour and powdered sugar
5. Two mixing bowls (one for the dry ingredients and one for beating the egg whites)
6. A whisk or electric mixer for beating the egg whites
7. A spatula for folding the dry ingredients into the meringue
8. A piping bag for evenly piping the batter
9. A timer or a clock to keep track of rest and bake times

FAQ

Q: Why do i need to sift the almond flour and powdered sugar?

A: Sifting gets rid of lumps and makes the batter smoother so your macarons come out even and light.

Q: Why should my egg whites be at room temperature?

A: Room temperature egg whites whip up much better, giving you those stiff peaks that are crucial for a perfect texture.

Q: What does whipping the egg whites to stiff peaks mean?

A: It means whipping them until they hold a firm shape that stays on top even when you move the bowl.

Q: How can i tell when my macarons are ready to be taken out of the oven?

A: Look for a slight crack on the top and a firm touch on the base, which should also come off the parchment easily.

Q: Can i add other flavors or colors to my macarons?

A: Yup, you can mix in a few drops of food coloring and a dash of vanilla or another extract to create your own twist.

How To Make Macarons: Beginner Friendly! Recipe Substitutions and Variations

If you can’t find almond flour, try hazelnut flour. It might change the flavor a bit but works in a pinch.
If you don’t have powdered sugar, you can blend regular granulated sugar with a tiny bit of cornstarch in a food processor. Just make sure it’s super fine.
For the egg whites, you can use aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons for each egg white, so roughly 9 tablespoons total.
If you’re out of vanilla extract, almond extract is a good substitute. Use the same amount, but note it gives a slightly different flavor.

Pro Tips

1. Make sure your egg whites are really at room temp before you beat them, cause if they’re too cold they won’t whip up as nicely and you’ll end up with a runny mix.
2. Sifting the almond flour and powdered sugar more than once is a game changer. It helps get rid of any lumps and makes sure your batter is super smooth.
3. When you’re folding the dry mix into the meringue, do it gently and slowly. Overmixing can deflate the batter and your macarons won’t rise properly.
4. If you’re using any food coloring, add just a few drops at a time so you dont mess up the batter’s consistency. Too much coloring might cause the mix to become runny.

How To Make Macarons: Beginner Friendly! Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

135

kcal

Equipment: 1. Preheating oven (make sure it can reach 150°C or 300°F)
2. Baking trays
3. Parchment paper to line the trays
4. A fine mesh sieve or sifter for the almond flour and powdered sugar
5. Two mixing bowls (one for the dry ingredients and one for beating the egg whites)
6. A whisk or electric mixer for beating the egg whites
7. A spatula for folding the dry ingredients into the meringue
8. A piping bag for evenly piping the batter
9. A timer or a clock to keep track of rest and bake times

Ingredients

110g almond flour, sifted
200g powdered sugar, sifted
3 large egg whites, at room temperature
50g granulated sugar
A pinch of salt
Optional: a few drops of food coloring (gel works best)
Optional: a dash of vanilla extract or another flavor of your choice

Directions

Preheat your oven to 150°C (about 300°F) and line your baking trays with parchment paper.
Sift together the almond flour and powdered sugar in a bowl so they’re really fine and free of any lumps.
In a separate clean bowl, beat the egg whites with a pinch of salt until they become foamy.
Gradually add the granulated sugar while whisking the egg whites until stiff, glossy peaks form.
If you want to add food coloring or a dash of vanilla extract, mix it in gently at this point.
Fold the sifted almond flour and powdered sugar mixture into the meringue slowly, using a spatula, until the batter flows like a ribbon.
Spoon the batter into a piping bag and carefully pipe small, even rounds onto the baking tray.
Let the piped rounds rest on the counter for 30-60 minutes until a slight skin forms on them.
Bake in the preheated oven for about 15-20 minutes until they’re firm and easily come off the parchment paper.
Allow your macarons to cool completely before filling them with your favorite cream or jam. Enjoy your delicious treats!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.