Recipe for homemade French Macarons. The delicate, melt-in-your-mouth cookies with a buttercream filling are insanely delicious.
Though they take some practice to perfect, this detailed tutorial will ensure have success every time.
There are so many different flavors and fillings for macarons. Today we are sharing a classic recipe with a vanilla buttercream filling.
How long do macarons last?
Assembled– Assembled macarons are BEST if enjoyed within 2-3 days, that is when the macaron has fully “matured”. You can store in an airtight container in the fridge for up to 7 days if they will last that long!
If you are looking for cute packaging for these macarons, we love using these cute boxes from amazon!
Unassembled shells– Shells are good for 4-6 days after they are made. Store covered.
Can I freeze macarons?
YES! You can freeze macarons up to 2-3 months for the best flavor. Store them in an airtight container and just allow them to defrost for about 30 minutes and enjoy!
What filling can I use?
There are so many different fillings that you can use for a classic macaron shell. Here are some filling ideas:
- classic buttercream filling like this recipe
- chocolate ganache
- fruit fillings
- jam fillings
- dulce de leche
TROUBLESHOOTING and TIPS FOR MACARONS:
Why do my macarons not have feet?
- Wet– The main reason macarons don’t have feet is the macarons are too “wet”. This happens when egg whites were not beaten enough and so the mixture is wet instead of stiff.
- Rest time– The macarons didn’t glaze over during the rest time, they have to rest at least 30 minutes before baking, we recommend closer to 60 minutes rest time.
- Baking– The oven temp was not high enough, you want the temp to be 325F.
Why are my macaron shells hollow?
- Under beaten– The egg whites were under beaten. Once egg whites and sugar are beaten, you should be able to flip the bowl over and the mixture won’t move.
- Over beating– Over beating the egg whites is a problem too, as soon as you reach stiff peaks, stop mixing.
- Under baked– The macarons are underbaked, make sure the body is fully developed before removing from the oven.
- Mixing technique– The macaronage technique was not done properly. The mixture cannot be too runny or too thick. The mixture should flow freely from a spatula, not to be runny. If the mixture doesn’t flow, it’s too thick, keep mixing.
How to mix the eggs with flour?
The mixing will take some practice to perfect! This is always the hardest part to master.
Go in a circular motion with the spatula then gently press the batter against the bowl. Slowly and gently is key! You’ve reached ideal consistency when the batter flows off the spatula like honey would, thick but flowing.
How do I pipe the macarons?
When piping the shells, they must be piped perpendicular to the baking sheet, holding the bag straight up. If you pipe them at an angle, they will bake malformed.
For a smooth finish, once you are finished piping, stop squeezing the bad before removing it.
NOTE: We bought these disposable bags and you don’t need a tip. Add the batter, then snip off the tip, not the other way around.
My macarons aren’t smooth?
Before making the macaron mixture, you want to mix the almond flour and powdered sugar in a blender so that the flour is fine, then sift through a sieve to remove any big pieces. Sifting is KEY!
Why do my macarons crack?
AIR– Once the macarons are piped, be sure to pick up the tray and drop it on the counter, rotate the tray, and drop again about 3-4 times. This releases all the air in the shells.
The batter is runny?
Under beated– The meringue was not prepared properly, stiff peaks MUST form.
Overmixed– You overfold the mixture when folding flour with egg whites. You want to fold the batter just enough, once the batter starts to flow like honey that’s when you know it’s ready, don’t overbeat and you can make a figure eight while holding up the spatula.
When do I add coloring and flavoring?
- Flavoring– You want to add color or flavoring into the egg white at the last minute of beating the egg whites. Don’t add the coloring with the dry ingredients.
- Coloring– You want to use gel food coloring or powdered colors because liquid coloring will affect the consistency of the mixture.
We recommend you to bake the macarons one baking sheet at a time. When testing we noticed the macarons baked unevenly with two baking sheets.
french macaron shells-
- 3 egg whites room temp
- 1/3 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 cup almond flour
cream cheese filling-
- 3 oz cream cheese room temp
- 5 Tbsp unsalted butter room temp
- 1/3 cup powdered sugar
- 2 Tbsp heavy whipping cream
- 1 ½ tsp vanilla extract
prepare macaron shells-
- Prepare a piping bag with a round tip. Line 2 large baking sheets with prelined parchment paper.
- In a food processor or in a blender, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl.
- Add about half of the sifted mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until well the mixture flows like honey.
- Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.
- Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
- Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.) Preheat the oven to 325F.
- Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.
- Allow the macarons to cool before removing them from the parchment paper for easier removal.Transfer the macarons to a cooling rack to completely cool.
- Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix. Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
- Pipe the cream onto a macaron shell and top with another shell to form a sandwich. Repeat with the remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours allowing them to mature. Enjoy!