Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
Macarons are delicate sandwich cookies you've probably seen in the window at fancy bakeries, often colored in eye-catching pastels with a sweet filling. If you've always gazed longingly but never tried one, a bite into a macaron should reveal a crisp top with a chewy middle that contrasts with a creamy buttercream filling. This French dessert is a labor of love to create, but the result is so delicious (and the sweetest homemade Valentine's Day treat), that they should be on any beginner baker's list.
Ready to put your baking skills to the test? With our step-by-step video and top tips, you'll be on your way to making these impressive little cookies in no time.
Macarons vs. macaroons.
Macarons and macaroons are both desserts made with egg whites and are spelled almost exactly the same (note the extra "o"), but they're similarities stop around there. While macarons are delicate sandwich cookies made from almond flour, macaroons are made with sweetened flaked coconut.
How do I know when they're ready?
When you bake your macarons, what you really want to see are “feet.” These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you’re golden! Let the cookies cool completely, then add the filling.
Top tips for making macarons:
- Use a kitchen scale. We know, you might not want to break out that kitchen scale, but it's really the key for perfect macarons. It's way more accurate when calculating your ingredient amounts, and is easier than getting out all those measuring cups, tbh.
- Room temperature is important. When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours. Pro tip: Cold eggs are easier to separate, while room temperature ones are easier to whip. So we recommend separating your eggs when you first take them out and then letting them come to room temperature before beating the egg whites.
- Be slow and steady. Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth—not too runny, but not completely stiff.
- Precise piping.Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1” rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. Then, pat the pan against your surface to flatten.
- Give it time.Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.
Have you made these yet? Tell us how it went in the comments below!
- Yields:
- 40
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 30 mins
Ingredients
For the macarons
Cooking spray
- 1 3/4 c.
(226 g.) powdered sugar, spooned and leveled
- 1 c.
(98 g.) super-fine almond flour, spooned and leveled
- 3
large egg whites, at room temperature
- 1/4 tsp.
cream of tartar
Kosher salt
- 1/4 c.
(40 g.) superfine sugar
- 8
drops pink food coloring
For the buttercream
- 1/2 c.
(1 stick) unsalted butter, room temperature
- 3/4 c.
powdered sugar, spooned and leveled
- 1 tsp.
pure vanilla extract
- Nutrition Information
- Calories2909 Fat148 gSaturated fat62 gTrans fat4 gCholesterol244 mgSodium1584 mgCarbohydrates367 gFiber10 gSugar354 gProtein34 gVitamin D2 mcgCalcium108 mgIron1 mgPotassium1040 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
- Step 2Make macarons: Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.
- Step 3In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.
- Step 4Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes.
- Step 5Fit a pastry bag with a a 1/4-inch round tip and transfer batter into bag. Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap baking sheet against counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.
- Step 6Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14.
- Step 7Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely.
- Step 8Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half.
- Step 9Wrap in plastic and refrigerate until ready to serve.