Macarons Recipe
Make Macarons Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Macaron Shells
Buttercream Filling
Method
Macaron Shells
- 1
Prepare the Dry Ingredients
In a medium bowl, sift together the almond flour and powdered sugar to remove any lumps. Set aside.
- 2
Whip the Egg Whites
In a clean mixing bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- 3
Add Food Coloring
Once the egg whites have reached stiff peaks, add food coloring to achieve your desired color, and gently fold it in.
- 4
- 5
Pipe the Macarons
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles.
- 6
Let the Shells Rest
Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to touch.
- 7
Bake the Macarons
Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Remove from the oven and let them cool completely on the baking sheet.
Buttercream Filling
- 8
Cream the Butter
In a mixing bowl, beat the unsalted butter until creamy and smooth.
- 9
Add Powdered Sugar
Gradually add the powdered sugar and continue to mix until fully combined.
- 10
- 11
Fill the Macarons
Once the macaron shells are completely cooled, pipe a small amount of buttercream onto the flat side of one shell and top with another shell to create a sandwich.