How to Make Perfect Macarons

Macarons have a reputation for being almost impossible to make yourself but I promise with this recipe you’ll nail it.

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How to make Macarons
Prep time
Cook time
Total time
A French Meringue based Cookie
Serves: 30 Macarons
  • ¾ Cup | 90g Ground Almonds
  • 1 Cup | 125g Icing Sugar | Powdered Sugar
  • 2 Egg Whites
  • ½ tsp Salt
  • ¼ Cup White Sugar
  • 1 tsp Strawberry Essence
  • 1-2 Drops Red Gel Colouring
  • ½ Cup | 1 Stick | 110g Butter
  • 1½ Cups | 190g Icing Sugar | Powdered Sugar
  • ½ tsp Vanilla Extract
  1. Add the ground almonds and icing sugar or powdered sugar to a food processor and pulse 5-6 times until the almonds and sugar are well combined. Pour into a medium sized bowl.
  2. Seperate the 2 eggs, saving the yolks for another recipe and adding the whites to another bowl. Whip your egg whites until they become foamy in a stand mixer or with a hand mixer and add the salt.
  3. With the mixer on high slowly sprinkle in the ¼ cup of sugar. When the egg whites are at the soft peak stage add the strawberry essence and colouring. Whip again until they reach stiff peaks.
  4. Add half of the egg whites to the dry ingredients and fold together until combined. Add the remaining egg whites and fold together until you can make a figure 8 in the bowl without the mixture breaking.
  5. Spoon into a piping bag with a small round tip and pipe inch rounds about an inch apart on a lined baking sheet. Rap the sheet on the work surface 5 times to remove any air bubbles and leave to set for 30 minutes.
  6. When you can touch the macarons without smudging them place into a 150C | 300F oven for 15 minutes. Cool completely before filling.
  7. To make the buttercream beat the butter for 5 minutes with a hand mixer or in a stand mixer. Add the sugar in thirds, beating in between each addition until incorporated. Finally add the vanilla and mix until combined.
  8. Pipe 1 Tablespoons worth of buttercream on top of half of the macarons and top with the other half, pressing until the buttercream reaches the edges.
Macarons are best the next day so make them a day ahead of when you want to serve them.
Change the flavouring by using a different type of essence or extract - 1 teaspoons worth.
Use anything you would like to fill the macarons, buttercream, ganache, lemon curd or fruit preserve.
Use the 2 egg yolks leftover from this recipe to make lemon curd and add 1 teaspoon of lemon extract and 2 drops of yellow colouring to the macarons instead of the strawberry.