Homemade French Macarons Recipe

So you’ve decided to tackle Homemade French macarons? Bold move, my friend. These little cookies are basically the divas of the baking world—fussy, dramatic, and slightly intimidating. But here’s the thing: once you nail them, you instantly feel like a pastry chef who could casually open a Parisian café. (Spoiler: it’s easier than you think, especially if you follow this recipe.)

Why This Recipe is Awesome?

First of all, they look fancy, which makes people think you’ve got your life together. (We both know that’s questionable.)

• They’re naturally gluten-free—so you can brag about how “inclusive” your baking is.
• Once you know the basics, you can play around with flavors like a mad scientist. Matcha? Salted caramel? Cereal milk? Go wild.
• Oh, and did I mention they taste like heaven and Instagram loves them?

Ingredients You’ll Need

For the shells:

• 1 cup almond flour (fancy ground almonds—don’t cheap out on chunky stuff)
• 1 ¾ cups powdered sugar (because macarons are basically sugar with attitude)
• 3 large egg whites (room temp, because cold ones are lazy)
• ¼ cup granulated sugar (the bossy kind that stabilizes everything)
• Gel food coloring (optional, but highly encouraged if you want them to look less sad)

For the filling (classic buttercream):

• ½ cup unsalted butter (softened, aka living its best life at room temp)
• 1 ½ cups powdered sugar (again, sugar runs this show)
• 2 tbsp heavy cream (or milk if you forgot cream exists)
• 1 tsp vanilla extract (or any flavor extract you’re vibing with)

Save

Step-by-Step Instructions

1. Prep your baking sheet. Line it with parchment paper or a silicone mat. If you skip this, your macarons will glue themselves to the pan like they pay rent there.
2. Sift, sift, sift. Combine almond flour and powdered sugar. Sift at least once. Twice if you’re feeling bougie. No lumps allowed, or your macarons will look like they have acne.
3. Whip those egg whites. Beat until foamy, then gradually add granulated sugar. Keep beating until stiff peaks form. Translation: the egg whites should stand up tall, not flop over like a tired toddler.
4. Add color. Drop in your gel food coloring (a few drops—don’t go Picasso with it). Gently mix until fully combined.
5. Macaronage time. Fold the almond flour mixture into the egg whites. Do it carefully. You’re looking for a lava-like texture—smooth but still holding shape. If it runs like soup, you’ve gone too far. RIP.
6. Pipe it. Transfer the batter into a piping bag, then pipe small circles (about 1.5 inches wide) onto your lined sheet. Try to make them even, unless you enjoy mismatched couples.
7. Tap it out. Slam the tray on the counter a few times to release air bubbles. Yes, it feels therapeutic.
8. Let them rest. Leave the piped circles out for 30–60 minutes until they form a skin. Touch lightly—if your finger doesn’t stick, they’re ready.
9. Bake. Preheat the oven to 300°F (150°C). Bake for 15–18 minutes. If they don’t develop “feet” (the cute ruffled edges), don’t panic. They’ll still taste good.
10. Make the filling. Beat butter until creamy, then slowly add powdered sugar, cream, and vanilla. Whip until smooth and fluffy.
11. Assemble. Pair up your shells (find their cookie soulmates) and pipe buttercream in between. Sandwich them together.
12. Chill. Let them rest in the fridge for at least 24 hours. I know, patience sucks. But trust me—they taste 10x better the next day.

Common Mistakes to Avoid

• Skipping the resting stage. If you bake them too soon, they’ll crack like your phone screen.
• Over-mixing. Batter soup = macaron fail. Stop folding once you hit the “lava flow” stage.
• Using liquid food coloring. Bad idea. It messes up the batter texture. Go for gel or powder only.
• Not weighing ingredients. Cups are liars. A kitchen scale = your bestie here.
• Opening the oven door. Don’t be that person. Just peek through the glass like a nosy neighbor.

Alternatives & Substitutions

• Buttercream filling: Swap it with ganache (chocolate + cream) if you’re feeling extra.
• Nut allergy? Try sunflower seed flour. It’s not identical, but close enough to fool your taste buds.
• Flavor swaps: Add instant coffee powder for mocha, lemon zest for citrus vibes, or crushed freeze-dried raspberries for fruity sass.
• No piping bag? Use a Ziploc bag and snip the corner. DIY bakery vibes.

More articles:

• Caramelized Pineapple Recipe
• Chocolate Brownie Cake Recipe
• Raspberry Muffins Recipe

FAQs of Homemade French Macarons 

Can I make macarons without almond flour?

Technically yes, but you’d be baking something else. Almond flour is non-negotiable if you want true French macarons.

Why didn’t my macarons get feet?

Either your batter was too runny, you skipped resting, or your oven was being moody. Try again—practice makes perfect (eventually).

Do I really need to let them sit for 24 hours?

Short answer: Yes. Long answer: Also yes. Freshly filled macarons taste meh. Resting makes them soft, chewy, and magical.

Can I freeze macarons?

Heck yes. Store them in an airtight container, freeze, and defrost in the fridge before serving. They actually freeze really well.

Do I have to use gel food coloring?

Nope, but liquid coloring messes with the batter. Gel is your friend here. Plus, the colors pop way better.

How long do macarons last?

About 5 days in the fridge (if you don’t eat them all in 5 minutes).

Final Thoughts

And there you have it—homemade French macarons without a side of stress (well, mostly). Sure, they’re a little extra, but so are you. So go whip up a batch, snap some pics, and impress someone—your crush, your mom, or honestly just yourself. Because let’s be real: you deserve fancy cookies.