Macarons

Macarons That Made Me Feel Fancy for No Reason

Because let’s be real — sometimes you just wanna feel like you have your life together… even if you’re still in pajama pants at 3 PM.

Girl, listen…
I wasn’t even planning to bake anything remotely this extra. Macarons? Please. I’ve always thought they were way too fussy — like, who has time to sift almond flour twice and pray to the baking gods that they don’t crack in the oven? Definitely not me.
But that day? I was in a mood. You know the one — where you want to treat yourself like you’re in a Parisian café even though you’re literally at home sipping reheated coffee. I peeked into the pantry, saw a sad little bag of almond flour I forgot I bought in a health kick moment, and I was like…
“Let’s do this. Let’s make some dang macarons.”

How These Macarons Became My Unexpected Flex

Real talk? I used to be terrified of macarons. I’d see those perfect, shiny ones on Pinterest and just scroll right past like, “Nope, not today Satan.” But babe… something about that day just felt different. I was calm. I had my playlist on. I even sifted flour like I knew what I was doing.

And when I pulled those little beauties out of the oven and saw they had FEET (yes, girl, the magical macaron feet!), I literally screamed. Like a full-on, arms-in-the-air moment in my kitchen.

Now? Every time I make them, I feel like I unlocked a secret power. They’re delicate, sweet, and a little dramatic — just like me.

What You’ll Need to Make These Vanilla Macarons

For the shells:

• 1 cup powdered sugar
• 3/4 cup almond flour (super fine, trust me)
• 2 large egg whites (room temp — don’t skip that)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• A pinch of salt
• Food coloring (optional but cute)

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream

How I Made Macarons Without Crying

1. I sifted like a baking queen

Girl, I hate sifting. But I did it. Twice. Powdered sugar and almond flour — through a fine mesh sieve like my life depended on it. No lumps allowed in this situation.

2. Egg whites = whipped perfection

I beat the egg whites until they were all foamy and cute, then slowly added granulated sugar and kept going ‘til I had glossy, stiff peaks. The kind that make you feel like you’re on a baking show.

3. The folding moment (aka Macaronage!)

This part? Terrifying. I folded the dry stuff into the meringue and kept whispering, “Don’t overmix, don’t overmix.” The batter should flow like lava — not too thick, not too runny. I did the “figure 8” test with my spatula and held my breath.

4. Pipe and rest

I piped little circles onto parchment paper (tried to make them even but let’s be real, they had personality). Then I let them sit for like 30–40 minutes until they formed that skin on top. That’s how you get those fancy feet, babe.

5. Into the oven they went

Baked at 300°F (150°C) for about 15 minutes. I watched them like a hawk, praying for feet. When I saw them rise? Girl, I felt like I just won a baking medal.

6. Filling time = fun time

Whipped up a quick vanilla buttercream, sandwiched those lil’ cookies together, and tried so hard not to eat all of them in one sitting.

Maria’s Little Macaron Notes

• Don’t skip the rest time. That skin is everything. No skin = no feet = heartbreak.
• Room temp egg whites = more volume. Science, babe.
• Use gel food coloring if you wanna get colorful. Liquid can mess with the texture.
• Let ‘em chill after you sandwich them. A day in the fridge makes them even better — they get all soft and chewy and perfect.

FAQs — The Macaron Edition

Can I make them without almond flour?

Not really, babe. That’s like trying to make lemonade without lemons.

What if they crack?

Then you’re still amazing. Dip ‘em in chocolate and call it rustic. No one needs to know.

Do I need a kitchen scale?

If you wanna be fancy-fancy, yes. But I’ve done it with measuring cups and survived.

Can I freeze macarons?

Yes! Just make sure they’re in an airtight container. Bring to room temp before eating for best vibes.

Little Storytime

Okay so… confession: my first batch of macarons ever came out flat and cracked like a sad cookie graveyard. I was devastated. But you know what? I tried again. And again. And when they finally turned out — glossy tops, perfect feet, fluffy filling — I legit cried. Like, full-on happy tears.
They reminded me that it’s okay to mess up. That beautiful things take practice. And that sometimes, the fanciest things can come from a kitchen that smells like coffee and chaos.
So if you’re feeling brave, or you just wanna feel like your most glamorous self on a random Tuesday — give these macarons a shot.
Even if they’re not perfect, they’re still magic.

Sending you all the vanilla-scented love,
Maria