Jul 14 2026
Restaurants›Heather's›Macarons Pack Recipe

Macarons Pack Recipe

Inspired by Heather's
Time2h
Serves24

Make Macarons Pack Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Macaron Shells

Buttercream Filling

Method

Macaron Shells Preparation

  1. 1

    Sift Dry Ingredients

    In a bowl, sift together the almond flour and powdered sugar to remove any lumps. Set aside.

  2. 2

    Whip Egg Whites

    In a clean mixing bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form. This should take about 5-7 minutes.

  3. 3

    Add Flavor and Color

    Add the vanilla extract and food coloring, if using, to the egg whites. Gently fold to combine.

  4. 4

    Combine Mixtures

    Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. Be careful not to deflate the egg whites.

  5. 5

    Pipe the Macarons

    Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet, spacing them about 1 inch apart.

  6. 6

    Rest the Shells

    Let the piped macarons sit at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.

  7. 7

    Bake the Shells

    Preheat your oven to 300°F (150°C). Bake the macarons for 15-20 minutes or until they have risen and formed a 'foot.' Allow to cool completely before removing from the baking sheet.

Buttercream Filling Preparation

  1. 8

    Cream the Butter

    In a mixing bowl, beat the unsalted butter until creamy and smooth, about 2-3 minutes.

  2. 9

    Add Sugar and Cream

    Gradually add the powdered sugar, mixing on low speed until combined. Then add the heavy cream and vanilla extract. Beat on medium speed until fluffy, about 3-4 minutes.

  3. 10

    Add Color (if desired)

    If you wish to tint your buttercream, add food coloring and mix until evenly distributed.

Assembly

  1. 11

    Pair the Shells

    Match up the cooled macaron shells in pairs of similar size.

  2. 12

    Fill the Macarons

    Transfer the buttercream filling to a piping bag and pipe a small amount onto the flat side of one shell in each pair. Top with the second shell to create a sandwich.

  3. 13

    Rest the Macarons

    Allow the assembled macarons to rest in the refrigerator for at least 24 hours for the best flavor and texture, then serve at room temperature.

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