Basic Macaron Recipe

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Like all my “basic” title recipes, it’s all because I believe you should play with the flavors and colors to your taste.

Once you try these you’ll be annoyed at how much macaron’s cost in bakeries.

For the filling, you can use any style of buttercream. I added a basic vanilla filling recipe here, but last night I made these with vanilla buttercream and salted caramel sauce and they were super yummy! These taste even better the next day, so it’s perfect to make the day before a party.







  • 2 egg whites, at room temperature
  • 1/4 cup of granulated sugar
  • 3/4 cup of almond flour
  • 1/2 cup to 1 cup of confectioner’s sugar (see notes)
  • 1/2 teaspoon of vanilla


  • 1/2 cup of butter
  • 1/2 cup to 1 cup of confectioner’s sugar (see notes)
  • 1/2 teaspoon of vanilla



  1. Set oven to 325 degrees Fahrenheit
  2. Line baking sheet with parchment paper
  3. You’re making a basic meringue. To do this, using a whisk attachment, put the egg whites in your mixer and beat on medium for about 2 minutes until they get frothy. Add the granulated sugar and vanilla, then beat on high until stiff peaks form (about 2 minutes).
  4. While your mixer is going sift the almond flour and confectioner sugar together in another big bowl.
  5. When the meringue is done, add it to the dry mixture and fold it in using a spatula. Combine all of this together (See pictures below).
  6. Put mixture into a piping bag (or use a gallon plastic bag and snip a hole in the corner) and pipe rounds onto the parchment paper
  7. Bake for 10-11 minutes. Halfway through the baking (so at 5 minutes) rotate the baking sheet if you notice that oven does an uneven bake. If you have convection bake, use it, I have it and it’s lovely.
  8. After removing the shells let it cool a little before removing them from the sheet or it will be too soft and crumble, about 3-5 minutes. Move this to a wire rack to finish cooling.
  9. After it is completely cooled add the filling and sandwich two shells together.


  1. Combine butter, sugar, and vanilla and beat on medium using a paddle attachment. I start off with medium first to let all the ingredients incorporate then I kick it up to high and let it go for about 5 minutes or so.


  • Feel free to adjust the sugar usage, I don’t like the macarons to be overly sweet, especially since I was adding caramel and buttercream
  • This recipe should make 40 shells (20 macarons), but it depends on how much filling you use for each shell.
  • If you want to color the shells, I’d advise gel coloring and add it in after you’ve combined everything (so picture 3)



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