Easy Step-by-Step Guide for Making Macarons

Tools & Supplies

– Fine Mesh Sieve – Rubber Spatula – Mixer – Parchment Paper – 16-Inch Disposable Piping Bags – Large Round Piping Tip – Baking Sheet – Cooling Rack

– 2 cups Powdered Sugar – 1 cup Almond Flour – 3 Egg Whites (separated for 1 day) – ¼ teaspoon Cream of Tartar – Pinch of Salt – ¼ cup Granulated Sugar – 1 teaspoon Vanilla Extract – Food Coloring – Filling of Your Choice

Ready? Let's Get Started


Preheat oven to 275°F.  Prepare 2 baking sheets with parchment paper.  Fit a 16-inch decorating bag with decorating tip 10.

Sift powdered sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.

In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy.

With the mixer running, gradually add in small amounts of granulated sugar.

Gradually pour the almond mixture over the whipped egg whites so they don’t deflate.

Using a rubber spatula, fold the dry ingredients into wet ingredients in batches to avoid deflating the egg whites.

Gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count.

Let batter set until it has a honey-like consistency. Transfer the macaron batter to the prepared decorating bag.

Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart.

Tap the baking sheet hard on the countertop 4-5 times to release air bubbles, avoiding cracked tops.

Let the unbaked macarons sit at room temperature for 20 to 30 minutes or until the unbaked macarons form a skin.

Bake for 18 to 22 minutes on a shelf in the center of the oven.  If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking.

Once cooled, place a dollop of your filling on one macaron shell and top with another shell.

All done! Now enjoy!