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macarons

macarons

Delicate vanilla macarons with smooth buttercream filling. A sweet, elegant treat that feels extra even on your most chill day. Perfect for when you need a little glam with your coffee.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Snack
Cuisine French-inspired
Servings 24 macarons
Calories 120 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Fine mesh sieve
  • Rubber spatula
  • Baking sheet
  • Parchment paper or silicone mat
  • Piping bag with round tip
  • Kitchen scale recommended but optional

Ingredients
  

For the shells:

  • 1 cup powdered sugar
  • ¾ cup almond flour super fine, trust me
  • 2 large egg whites room temp — don’t skip that
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • A pinch of salt
  • Food coloring optional but cute

For the filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Room temp egg whites make all the difference — don’t rush it.
  • If your first batch flops? Welcome to the club. Try again — it will click.
  • Let them rest and chill — macarons are all about patience and good vibes.
  • Use gel food coloring only — liquid can mess with the batter.
  • Cracked tops? Call them rustic and serve them with confidence anyway.
Keyword easy macaron recipe