Macaron Recipe
Classic French macarons with smooth almond shells, chewy centers and a simple vanilla buttercream filling.
Contains: Egg · Milk · Tree Nuts
Contains egg, milk and almonds (tree nuts). If you need to avoid gluten, check the labels of packaged ingredients such as powdered sugar and vanilla extract for formulation or advisory statements.
WHY IT WORKS
Why This Recipe Works
01
Use Precise Ratios
Macaron shells are sensitive to proportion, so weighing the almond flour, sugars and egg whites gives far more consistent batter than relying on volume alone.
02
Build a Stable Meringue
Cream of tartar and gradually added superfine sugar help the egg whites form a glossy, stable meringue that can hold its structure during folding and baking.
03
Control the Batter
Folding only until the batter flows in a slow ribbon, then resting the piped shells until dry to the touch, helps produce smooth tops and defined feet.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Macaron Shells
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- Vanilla Buttercream
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Method
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Timed steps show a timer button beneath the instruction.
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Heat the oven to 300°F with a rack in the center. Line 2 large rimmed sheet pans with parchment paper or silicone baking mats.
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Sift the almond flour and powdered sugar together into a bowl. If a small amount of coarse almond remains in the sieve, discard it rather than forcing it through.
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Beat the egg whites on medium speed until foamy. Add the cream of tartar, then gradually add the superfine sugar while beating. Increase to medium-high and beat until the meringue is glossy and holds stiff peaks. Beat in the vanilla extract just until combined.
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Add the sifted almond mixture to the meringue in 3 additions, folding gently after each. Continue folding and pressing some batter against the side of the bowl until it flows from the spatula in a slow ribbon and you can draw a figure-eight that settles back into the batter within about 10 to 15 seconds.
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Transfer the batter to the piping bag. Pipe about 48 rounds, each about 1 1/4 inches across, spacing them at least 1 inch apart. Tap each sheet pan firmly on the counter several times, then pop any obvious surface bubbles with a clean toothpick.
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Leave the piped shells uncovered for 30 to 60 minutes, until the tops feel dry and no batter sticks to a fingertip when lightly touched. Resting time varies with room temperature and humidity.
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Bake one sheet pan at a time on the center rack for about 14 to 16 minutes. Start checking near 14 minutes. The shells should have risen feet, the tops should not wobble when nudged gently, and the bases should remain attached to the shells.
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Set the sheet pan on a rack and let the shells cool for 15 minutes, then gently peel them from the parchment paper or baking mat. Let them cool completely before filling.
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For the buttercream, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, then add the vanilla extract, heavy cream and salt. Beat for 2 to 3 minutes, until light enough to pipe.
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Match shells of similar size. Pipe a small mound of buttercream onto the flat side of half the shells, then top with the remaining shells and press gently until the filling reaches close to the edges. For the best texture, refrigerate the filled macarons in an airtight container for 12 to 24 hours before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Bake the shells up to 1 day ahead and keep them airtight at cool room temperature. After filling, refrigerate the macarons for 12 to 24 hours before serving for the best chewy-centered texture.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1/2 US cup unsalted butter, softened
With1/2 US cup unsalted plant-based butter, softened
Replace115 grams (g) unsalted butter, softened
With115 grams (g) unsalted plant-based butter, softened
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1 tablespoon (tbsp) heavy cream
With1 tablespoon (tbsp) plant-based cream
Replace15 millilitres (ml) whipping cream
With15 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Almond flour should be finely ground and blanched, not coarse or oily. A digital scale is strongly recommended for the shell ingredients because small measurement differences can noticeably change how macaron batter flows and bakes.
Useful Substitutions
If you do not have cream of tartar, use 1/2 teaspoon (tsp) lemon juice to help stabilize the egg whites. For the buttercream, 1 tablespoon (tbsp) whole milk can replace the heavy cream, although the filling will be slightly less rich.
INGREDIENT QUALITY
Quality Note
Use a digital scale and finely ground blanched almond flour for the most consistent shells. Coarse or oily almond meal can make the batter rougher and more difficult to pipe evenly.
SPEND LESS
Cost-Saving Tip
Standard finely ground blanched almond flour works well; you do not need a premium product marketed specifically for macarons. If you bake with almond flour regularly, a larger package can reduce waste from repeated small purchases when it is stored airtight.
COOKING TIPS
Tips
Use a Kitchen Scale
Macarons are less forgiving than most cookies. Weighing the shell ingredients makes the batter much more repeatable from batch to batch.
Watch the Ribbon
Stop folding when the batter falls from the spatula in a slow ribbon and a figure-eight settles back into the bowl within about 10 to 15 seconds.
Let the Shells Dry
Do not bake until the piped tops feel dry rather than sticky. The resting time varies with room temperature and humidity, so use touch rather than the clock alone.
Bake One Tray at a Time
Using the center rack for one tray at a time gives more predictable heat around the delicate shells than crowding two trays into different oven positions.
MAKE IT LAST
Maturing, Storing & Freezing
Maturing
For the best texture, refrigerate the filled macarons in an airtight container for 12 to 24 hours before serving. The filling gently softens the centers while the shells stay delicate.
Storing
Keep filled macarons refrigerated in an airtight container and use them within 3 to 4 days for the best texture. Keep them away from strong-smelling foods.
Freezing
Freeze filled macarons or unfilled shells in a well-sealed container for up to 1 month. Thaw them in the refrigerator before opening the container to reduce condensation on the shells.
Serving
Take refrigerated macarons out about 15 to 20 minutes before serving so the buttercream softens slightly. They do not need reheating.
ESTIMATED PER SERVING
Nutrition
1 filled macaron
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Macaron FAQs
Are macarons and macaroons the same thing?
No. French macarons are almond-meringue sandwich cookies with smooth shells and a filling. Macaroons are a different cookie, usually made primarily with coconut.
Why did my macaron shells crack?
Cracking often means the shells went into the oven before a dry skin formed, the batter contained large trapped air bubbles, or the oven was running hotter than expected. Rest the shells until dry to the touch and tap the trays firmly before baking.
Why did my macarons not develop feet?
Weak meringue, overmixed batter, insufficient resting or an oven that is too cool can all limit the ruffled feet. Look for glossy stiff peaks and stop folding when the batter flows in a slow ribbon rather than becoming runny.
Do I really need a kitchen scale for macarons?
A scale is strongly recommended. Almond flour and powdered sugar can pack differently in cups, while shell structure depends on comparatively small differences in ingredient proportion.
How long do filled macarons keep?
Keep them refrigerated in an airtight container and use them within 3 to 4 days for the best texture. For longer storage, freeze them for up to 1 month and thaw them in the refrigerator.
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