A macarons baking kit is a set of tools for making crisp, delicate French almond meringue cookies with smooth shells and a soft filling. You can make the same recipe without a kit using a kitchen scale, mixer, piping bag, and parchment; precise weighing and a properly dried shell matter more than specialized equipment.
These vanilla macarons use the French meringue method, which is approachable but sensitive to mixing and humidity. The recipe makes about 24 assembled macarons, or 48 shells, and includes resting and chilling time in the schedule.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- ¾ cup plus 2 tablespoons (100 g) powdered sugar
- 2 large egg whites (about 60 g), at room temperature
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon fine salt
- ¼ teaspoon vanilla extract
- Gel food coloring, optional; use a small amount
- ½ cup (113 g) unsalted butter, softened, for the filling
- 1 cup (120 g) powdered sugar, for the filling
- 1 teaspoon vanilla extract, for the filling
- 1 tablespoon (15 ml) milk or cream, plus more if needed
Instructions
- Set up the kit and prepare the pans. Fit a piping bag with a ⅜-inch (1 cm) round tip, or use a sturdy bag with a small corner snipped off. Line two baking sheets with parchment or silicone macaron mats. If using parchment, trace 1½-inch (4 cm) circles on the underside as guides, leaving about 1 inch (2.5 cm) between them. Heat the oven to 300°F (150°C), using conventional bake. An oven thermometer is helpful because macarons are sensitive to temperature swings.
- Sift the dry ingredients. Sift the almond flour and ¾ cup plus 2 tablespoons (100 g) powdered sugar together into a bowl. Break up small clumps with a spatula; discard any large coarse bits rather than forcing them through. Set aside. Accurate weights are important, so use a digital scale if possible.
- Whip the meringue. In a clean, grease-free bowl, beat the egg whites and salt on medium speed until foamy. Gradually add the granulated sugar, about a teaspoon at a time, while beating. Increase to medium-high and whip until the meringue is glossy and forms stiff peaks when the whisk is lifted, about 5–7 minutes total. Beat in ¼ teaspoon vanilla and a tiny amount of gel coloring, if using. Avoid liquid coloring, which can thin the batter.
- Fold to the right consistency. Add the sifted almond mixture in three additions, folding with a flexible spatula. Scrape around the bowl and through the center, pressing some air from the batter as you fold. Stop when it flows slowly from the spatula in a thick ribbon and a ribbon settles back into the batter in about 10–15 seconds. If it breaks into clumps, fold a few more strokes; overmixing can make the shells spread flat.
- Pipe the shells. Transfer the batter to the piping bag. Hold it vertically, about ½ inch (1 cm) above the sheet, and pipe rounds to the circle guides. Tap each sheet firmly against the counter several times to release air bubbles. Pop any visible bubbles with a toothpick. Leave the trays uncovered at room temperature for 30–45 minutes, until the tops feel dry and do not stick to a fingertip. In humid conditions, this may take longer.
- Bake one sheet at a time. Bake on the center rack for 13–15 minutes, rotating the sheet after about 8 minutes if your oven has hot spots. The shells are ready when their tops look set and they do not wobble when gently nudged. Do not rely on color alone, especially with tinted shells. Cool completely on the sheet, about 20 minutes, before carefully lifting them off. If the bottoms stick, give them a few more minutes to cool.
- Make the filling. Beat the softened butter until smooth, about 2 minutes. Add 1 cup (120 g) powdered sugar gradually, then beat in 1 teaspoon vanilla and 1 tablespoon (15 ml) milk or cream. Beat until creamy and spreadable, adding a little more milk if it is too stiff or powdered sugar if it is too loose.
- Fill and mature. Match shells by size. Pipe or spread about 1 teaspoon of buttercream onto the flat side of half the shells, then sandwich with the remaining shells. Refrigerate in a covered container for at least 12 hours and up to 24 hours so the filling softens the centers. Bring to room temperature for about 20 minutes before serving.
Tips
- Keep equipment dry and grease-free. Even a trace of fat in the bowl can prevent egg whites from whipping properly. Wipe the bowl and whisk with a little vinegar or lemon juice, then dry completely.
- Choose almond flour, not almond meal. Blanched, finely ground almond flour gives smoother shells. Almond meal, which includes the skins and is often coarser, can make the tops bumpy. Avoid replacing the almond flour with wheat flour; the structure will not be the same.
- Use the batter test, not a fixed fold count. Humidity, egg-white size, and flour texture affect how quickly the batter loosens. Fold gradually and check the ribbon frequently; batter that runs off the spatula like liquid is overmixed.
- Give shells time to dry. The surface should be dry before baking so steam can lift the shells and form their ruffled “feet.” If they remain tacky, wait longer rather than baking them prematurely.
Serving Suggestions
Serve macarons at room temperature with coffee, tea, or a small dessert platter. Their sweetness pairs well with unsweetened drinks and fresh berries. For the cleanest presentation, arrange them in a single layer or use paper cups so the shells do not rub together.
Variations
For chocolate shells, replace 10 g of the powdered sugar with 10 g (about 2 tablespoons) unsweetened cocoa powder, sifted with the almond flour; the shells will taste more cocoa-forward and may be slightly less sweet. For a citrus filling, beat 1 teaspoon finely grated lemon or orange zest into the buttercream. You can also add a thin layer of seedless jam in the center of the buttercream, but avoid overfilling, which can make the shells slide.
Storage and Reheating
Because the buttercream contains dairy, refrigerate filled macarons within 2 hours of assembly. Keep them in an airtight container for up to 4 days; allow about 20 minutes at room temperature before serving for a softer bite. For longer storage, freeze filled macarons in a sealed container for up to 1 month, separating layers with parchment. Thaw overnight in the refrigerator, then bring to room temperature before eating. Unfilled shells can be kept airtight at room temperature for up to 2 days or frozen for up to 1 month. Do not reheat macarons.
Frequently Asked Questions
Do I need a macarons baking kit?
A kit is convenient but not required. A kitchen scale, mixer, piping bag with a round tip, and lined baking sheets cover the essentials. A silicone mat can help with consistent sizing, but parchment works well.
Why did my macarons crack?
Common causes include shells that were not dry before baking, trapped air bubbles, or an oven that runs too hot. Tap the trays and pop bubbles before resting, wait until the tops are dry, and check your oven temperature with an oven thermometer.
Why are there no feet?
The shells may not have rested long enough, the meringue may have been underwhipped, or the batter may have been overmixed. Make sure the meringue reaches glossy stiff peaks and the piped rounds feel dry before baking.
Can I use carton egg whites?
Carton whites vary by product and may be pasteurized or formulated in a way that makes them harder to whip. Fresh egg whites are the more reliable choice for this method. Weigh them to about 60 g rather than estimating by volume.
Can I make the shells ahead?
Yes. Cool the shells fully, then store them in an airtight container for up to 2 days at room temperature or freeze them for up to 1 month. Fill them after thawing, or freeze the assembled macarons as described above.
Can I make these without food coloring?
Yes. Leave it out for naturally pale shells. If adding flavor, use small amounts of concentrated extracts or finely grated zest in the filling; extra liquid in the shell batter can alter its consistency.
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