I used to be terrified of macarons. Seriously. You see them in those fancy bakery windows, all perfect and colorful, and you just think, “Nope, not for me. That’s some kind of baking magic.”
But here’s the secret: it’s not magic. It’s just a few simple rules. I’m going to walk you through making the cutest heart-shaped macarons, and I promise, you can actually do this. We’re going to break it down so it’s not scary at all.
By the end of this, you’ll have a batch of amazing cookies that look like they came from a Paris bakery. And you’ll have made them yourself. It’s the best feeling.
What You’ll Need
Getting your ingredients right is probably the most important part. Don’t try to guess with measuring cups on this one. A kitchen scale is your best friend here, and it makes everything so much easier.
First, let’s talk about the cookie part, the shells.
For the Macaron Shells
| Ingredient | Amount |
|---|---|
| Almond Flour | 1¾ cups (210g) |
| Powdered Sugar | 1⅔ cups (200g) |
| Aged Egg Whites | ¾ cup (about 6 large) |
| Granulated Sugar | ¼ cup (50g) |
| Pink Gel Food Coloring | 2-3 drops |
| Vanilla Extract | 1 tsp |
A quick note on those egg whites. “Aged” just means you separate them from the yolks and let them sit in a bowl on the counter, covered, for a few hours. Or even overnight in the fridge. It helps them whip up better.
Next up is the yummy raspberry filling. It’s way easier than the shells, which is a nice little break.
For the Raspberry Buttercream Filling
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Powdered Sugar | 3 cups (360g) |
| Raspberry Jam | ¼ cup |
| Heavy Cream | 1 tbsp |
| Pinch of Salt | Just a little |
Make sure your butter is actually at room temperature. Not melted, but soft enough that you can press a finger into it easily. This makes the buttercream smooth instead of lumpy.
The Tools for the Job
You don’t need a crazy professional kitchen, but a few key tools will make this go from “I’m so stressed out” to “Hey, I can do this!”
| Tool | Why You Need It |
|---|---|
| Kitchen Scale | Non-negotiable for macarons |
| Stand Mixer | Makes whipping meringue easy |
| Sifter or Fine Mesh Sieve | Gets lumps out of flour/sugar |
| Piping Bags & Round Tip | For piping the hearts |
| Baking Sheets | 2-3 flat ones |
| Parchment Paper | So they don’t stick |
| Oven Thermometer | Your oven might be lying |
The scale is the real hero. Macarons are fussy about amounts, and a scale takes all the guesswork out of it. It’s the number one thing that will help you get it right.
Pro Tips from a Chef Who’s Messed Up A Lot
I have made every macaron mistake in the book. I’ve had cracked tops, no “feet” (that’s the ruffly part at the bottom), and batches that spread into one giant cookie. Here’s how you can skip all that pain.
1. Sift, Sift, and Sift Again
This sounds annoying, but it’s a game-changer. You need to sift your almond flour and powdered sugar together. Not once, but at least twice. This gets rid of any little lumps and makes your macaron tops super smooth. Lumps are the enemy of a pretty macaron.
2. The “Lava” Test is Real
The hardest part of making macarons is knowing when to stop folding the batter. It’s a stage called “macaronage.” You’re looking for a consistency that looks like thick, slow-moving lava. When you lift your spatula, the batter should fall off in a ribbon, and the ribbon should disappear back into the rest of the batter in about 10-15 seconds. Too little folding and they’ll be lumpy. Too much, and they’ll be runny and won’t develop feet.
3. Let Them Rest. No, Really.
After you pipe the hearts onto the baking sheet, you have to let them sit out on the counter. Don’t just pop them in the oven. You need to let them rest until they form a “skin.” This can take anywhere from 30 minutes to over an hour, depending on the humidity in your kitchen. You should be able to gently touch the top without any batter sticking to your finger. This step is what helps them rise up straight and get those cute little feet.
4. Know Your Oven’s True Temperature
Most home ovens are not accurate. They can be off by 10, 20, even 50 degrees. For something as picky as a macaron, this is a big deal. An inexpensive oven thermometer that just hangs on the rack will tell you the real temperature, so you can adjust your oven dial and bake these perfectly.
Step-by-Step: Let’s Make Some Hearts
Alright, deep breath. We’re going to do this one simple step at a time. It’s not a race.
Part 1: Getting Everything Ready
Step 1: First, get your baking sheets. Line them with parchment paper. If you want, you can draw little heart templates on the underside of the paper to help guide you.
Step 2: Grab a big bowl. Sift the almond flour and the powdered sugar into it. Use a fine-mesh sieve. Then, do it again. I’m serious. This is your secret to smooth tops.
Part 2: Making That Shiny Meringue
Step 3: Put your aged egg whites into the super clean bowl of your stand mixer. If there’s any grease in the bowl, your whites won’t whip up. Beat them on medium-low speed until they get foamy, kind of like bubble bath.
Step 4: Once they’re foamy, slowly sprinkle in the granulated sugar while the mixer is running on medium speed. This helps the sugar dissolve.
Step 5: Now, turn that mixer up to high. Let it go until the meringue is super stiff and glossy. When you lift the whisk out, the peak should stand straight up and not flop over. This is called “stiff peaks.” This is when you’ll add your vanilla and a few drops of pink gel food coloring. Just mix for a few more seconds until the color is combined.
Part 3: The Famous “Macaronage”
Step 6: Take the bowl off the mixer. Dump about one-third of your sifted flour/sugar mixture into the meringue. Gently, and I mean gently, fold it in with a spatula.
Step 7: Add the rest of the dry ingredients. Now you’ll continue to fold. Scrape around the sides of the bowl and through the middle. You’re kind of deflating the meringue a little bit on purpose.
Step 8: This is where you watch for that lava-like consistency. Check it often. Lift the spatula and let the batter drizzle off. When it flows like a thick ribbon and melts back into itself in about 10 seconds, STOP. You’re done. Don’t mix it anymore.
Part 4: Piping and Resting
Step 9: Carefully put the batter into a piping bag fitted with a medium round tip (like a Wilton 12).
Step 10: To pipe a heart, it’s easiest to pipe two dots next to each other and then drag the tip down to a point. Hold the bag straight up and down.
Step 11: Once all your hearts are piped, bang the baking sheets firmly on the counter a few times. This gets rid of any big air bubbles that could crack your shells while baking.
Step 12: Now, we wait. Let the trays sit on your counter for 30-60 minutes. They need to form that dry skin on top. You’ll know they’re ready when you can lightly touch one and your finger comes away clean. While you wait, preheat your oven to 300°F (150°C).
Part 5: Baking to Perfection
Step 13: Bake one sheet at a time on the middle rack for about 15-17 minutes. You’ll know they’re done when the tops don’t wiggle if you gently nudge them.
Step 14: Let them cool completely on the baking sheet before you even think about trying to peel one off the parchment. They need to set.
Part 6: Whipping Up the Filling
Step 15: While the shells cool, make the buttercream. In your mixer bowl, beat the room temperature butter until it’s light and fluffy, about 2 minutes.
Step 16: Add the powdered sugar, raspberry jam, heavy cream, and salt. Start the mixer on low so sugar doesn’t fly everywhere. Then crank it to high and beat for 3 minutes until it’s super smooth and creamy.
Part 7: Filling Your Hearts
Step 17: Find matching pairs for your heart shells. Pipe a little dollop of buttercream onto the flat side of one shell.
Step 18: Gently place another shell on top and press just enough for the filling to spread to the edges. Don’t press too hard or they’ll crack!
Step 19: This is the hardest step. Put the finished macarons in an airtight container in the fridge for 24 hours. This is called “maturing.” It lets the filling soften the inside of the shell and makes them taste a million times better. They are good right away, but they are amazing the next day.
Substitutions and Fun Variations
Once you get the hang of the basic shell, you can play around with things.
- Fillings Galore: Don’t love raspberry? Use strawberry jam instead. Or skip the jam and make a simple vanilla or chocolate buttercream. A chocolate ganache or lemon curd filling is also incredible.
- Color Fun: You can use any color of gel food coloring you want. Just stick to gel, not liquid. Liquid coloring adds too much moisture and can mess up your meringue.
- A Sprinkle of Something: Before you let the shells rest, you can add some festive sprinkles on top. Just be gentle.
Make-Ahead & Storage Secrets
These are actually great cookies to make ahead of time, which is perfect if you’re planning for a party or a gift.
Storing Shells: You can store the unfilled shells in an airtight container at room temperature for a couple of days, or freeze them for up to a month. Just layer them with parchment paper so they don’t stick.
Storing Filled Macarons: Filled macarons need to be kept in the fridge in an airtight container. They are best after they’ve matured for a day, and they’ll stay good for about 4-5 days.
Freezing: You can totally freeze the finished macarons! Put them in a single layer in an airtight container and freeze for up to a month. Let them thaw in the fridge for a few hours before eating. They taste just as good.
FAQ: Your Macaron Questions Answered
Q1. Why are my macarons hollow inside?
Ans: This is usually from over-whipping your meringue or an oven that’s too hot. The outside cooks too fast before the inside can catch up.
Q2. My macarons didn’t get “feet.” What did I do wrong?
Ans: This is almost always because the shells didn’t rest long enough to form a skin, or your batter was too wet and runny from over-mixing.
Q3. Can I make these on a rainy or humid day?
Ans: You can, but it’s harder. The extra moisture in the air means it will take much, much longer for your shells to form a skin before baking.
Q4. My batter was super runny and the hearts spread out everywhere.
Ans: This is a classic sign of over-mixing during the macaronage stage. Once the batter flows like lava, you have to stop folding immediately.
Q5. Help! My macaron tops are all cracked!
Ans: This usually happens when you don’t tap the air bubbles out of the batter after piping, or your oven temperature is too high.
Wrapping Up
See? You did it. Or, you’re about to. Don’t be scared of a few cracked cookies on your first try. My first batch looked like a total disaster, but they still tasted good. It’s a process, and it’s supposed to be fun.
The best part is sharing them. Nothing says “I care about you” like a homemade, heart-shaped macaron.
Now it’s your turn. Give it a shot, and please come back and leave a comment below. Tell me how it went! I’d love to hear about your macaron adventure.
