An Easy Macaron Recipe for Perfect Macarons Every Time

Easy Macarons
The Spruce
  • Total: 26 mins
  • Prep: 10 mins
  • Cook: 16 mins
  • Yield: 12 macarons (12 servings)
Nutritional Guidelines (per serving)
350 Calories
29g Fat
22g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 macarons (12 servings)
Amount per serving
Calories 350
% Daily Value*
Total Fat 29g 37%
Saturated Fat 15g 74%
Cholesterol 61mg 20%
Sodium 80mg 3%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 20g
Protein 3g
Vitamin C 0mg 0%
Calcium 38mg 3%
Iron 0mg 2%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Unfairly, macarons—not macaroons—get such bad press about being difficult to make. While they may not be the easiest thing to make, they really aren't too bad, as you will see in the following recipe. You just need to bear a few points in mind and before you know it, you will be creating perfect macarons every time.

This easy macaron recipe is a basic one, with a few extra tips to help a beginner on their way. From this recipe, the macarons you can create will only be limited by your imagination. With a variety of colors and flavors for filling—provided below—you can make a stunning party dessert or tea time treat that will have your guests asking where you bought them!

If you happen to be a little unsteady with a piping bag, no worries! We recommend creating a template on greaseproof paper or buying a specially designed silicone macaron mat if you want even-sized macarons. 


Click Play to See This Recipe Come Together


For the Macarons:

  • 1 cup

    /120 grams ground almonds (almond flour)

  • 2/3 cup

    /75.3 grams powdered sugar

  • 2 medium

    egg whites, at room temperature

  • 1 pinch


  • 1/4 cup

    /50 grams granulated sugar

For the Filling:

  • 1 1/2 cups

    /340.5 grams unsalted butter, softened

  • 1 cup

    /113 grams powdered sugar

Steps to Make It

Note: while there are multiple steps to this recipe, this macaron dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Macarons

  1. Gather ingredients.

    macaron ingredients
    The Spruce
  2. Preheat the oven to 300 F/140 C. If your oven happens to have a fan in it, we recommend not to use it if possible. But do not worry if you have no alternative, the results will still be good!

  3. Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix the two together.

    Mixing icing sugar for macarons.
     The Spruce
  4. In a separate, scrupulously clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out—go on, we dare you!)

    Stiff egg whites.
     The Spruce
  5. Gently stir the icing sugar and almond mix into the egg whites, about three to four stirs around the bowl. Check to see that the mixture is beaten enough (termed the "macaronage” stage) by making a "figure 8" with the batter as it falls from the spatula. If you can make a full figure eight, the batter has been incorporated enough. It will be quite loose, don't worry this is the way it should be.

    Macaron mixture.
     The Spruce
  6. Using a piping bag with a 1/3-inch (1 cm) nozzle, fill with the macaron mixture.

    Macaron mixture in a piping bag.
     The Spruce
  7. Place the silicone mat (see note in the introduction) or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

    Piping Macarons
    The Spruce
  8. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes—the surface of the macaron will become smooth and shiny

  9. Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

    Baked Macarons
    The Spruce
  10. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

Make the Filling

  1. Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can add any flavorings, you may choose. See examples below.

    Beaten soft butter.
     The Spruce
  2. Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.

  3. The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours (that's if you can resist them for that long) as this will make them even more chewy and tasty.

    Filled macarons.
     The Spruce


  • Macarons need a steady, lowish temperature to cook properly. Too high, and they quickly burn. Too little and they don't cook through. These temperatures are a guideline, adjust to suit your oven.

Recipe Variation

This is the basic recipe for macarons, and you can make colored macarons by (sparingly) using a food coloring paste, rather than liquid food coloring. 

  • For pink macarons, raspberry and strawberry are good matches. For contrast add a little vanilla flavoring to the buttercream.
  • Green macarons work very well with a pistachio flavored cream. You can use either food additive or finely ground, pistachio nuts.
  • If you would still like green, but want to add a little twist, we recommend adding a little coconut, fresh lime zest and a tiny squeeze of the juice for a zingy filling.
  • For creating a purple macaron, we find that blueberry flavor is perfect.
  • Craving a cream-colored macaron? Vanilla extract makes for a wonderful cream-colored macaron and provides an extra creamy taste.
  • Want to brighten things up and create a yellow macaron? Lemon is a great solution for you!
  • Whichever flavor and color you decide to make while baking, we're sure you'll fall in love with these macarons. 

Recipe Tags: