NEVER fail at making MACARONS again. Macaron recipe + complete beginners guide!

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Line two large baking trays with parchment paper, ensuring it's flat and doesn't hang over the edges.

Place 2-inch templates under the parchment paper for piping.

Weigh out 100 g of room temperature egg whites from about 3 large eggs and set aside.

Combine 140 g of almond flour and 120 g of powdered sugar in a food processor and process for about 10 seconds to ensure they are fine.

Sift the dry ingredients to aerate and remove lumps, discarding any large bits of almond flour if necessary.

Add the egg whites to a large mixing bowl and add 1/4 teaspoon of salt.

Using a hand or stand mixer, mix the egg whites on medium speed for about 30 seconds until foamy.

Gradually add 100 g of granulated sugar, about a tablespoon at a time, mixing well between additions until stiff peaks form.

Add 1/2 teaspoon of vanilla extract and a few drops of red gel food coloring, mixing on low speed until combined.

Fold half of the dry ingredients into the meringue using a spatula in a J motion, then add the remaining dry ingredients and continue folding.

Check the batter consistency by lifting it with a spatula; it should form a figure eight without breaking.

Transfer the batter to a piping bag fitted with a large round tip.

Pipe small circles onto the prepared baking trays, slightly smaller than the desired size, and release pressure with a twist to break the batter.

Tap the trays on the counter to release air bubbles and let the piped macarons rest for 30-60 minutes until a skin forms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens