easy-macarons-recipe

These are the EASIEST fail-proof macarons! See how to make this easy 4-ingredient Macarons recipe with step-by-step photos!

An easy macaron recipe that’s fail-proof is a gem. With so many complicated techniques it’s no wonder some don’t want to make any, especially Italian macarons with the whole hot syrup deal. I’ve had macarons not turn out on me and it wasn’t until I tried this recipe that my macaron game all changed. Apparently this recipe was easy enough to bake for a local store for somebody! And the first time I even attempted this recipe with not so much macaron skills they turned out! My little sister even made these with successful results and ended up realizing it’s not so hard after all!

What’s the difference between Macarons or Macaroons? 

Macarons with one “O” are meringue style cookies. Macaroons with double “OO”s, are the coconut based cookies.

What’s the difference between French Macarons and Italian Macarons? 

An Italian Macaron typically involves a hot syrup in the making whereas French Macarons don’t.

Ingredients for Macarons-

Handy Equipment for Macarons:

How to make the EASIEST Fail-Proof Macarons Recipe:

How to make Chocolate Ganache Frosting:

Food coloring to use for Macarons:

It is best to use gel based food coloring for Macarons to not run down the meringue texture.

Tips for making Macarons:

      • DO NOT over beat the meringue! It’s just perfect at a 4 minute mark using a Kitchen-aid mixer.
      • My recipe is for using COLD egg whites. Room temperature ones will need less beating time!
      • Meringue should droop down just slightly when picking up with whisk, that consistency will be easy to pipe and make for a smooth meringue tops. Over beaten meringues will be very stiff and hard to even bang out when flattening!
      • Exceed no more than 9 minutes to bake. The longer they bake the drier they get. No one wants a brittle macaron!
      • DO NOT bake two pans at a time! I’ve learned my lesson! The ones below would poof up and crack. This is likely caused from the steam build up from the two baking pans thus causing a glitch in the macarons, just don’t risk it!
      • And least but not least this recipe works best for medium to large sized macarons. Tiny macarons will dry out at this baking time so beware!
      • A Macaron mat helps keep identical cookie shapes
      • Over baking will result in hard cookies and under baking will turn out too raw and sticky inside. I’ve found 9-10 minutes to be the perfect timing. I’ve also realized the cookies taste best next day as the cream has time to set into the cookies for the perfect crisp and chewy Macaron.
      • For flavored macarons add a hint of extracts to the meringue batter
      • To speed up the cooling process for the toasted almond flour, simply pop in the freezer

Flavor Combinations:

  1. Plain (uncolored ones)/Vanilla Butter Cream Frosting
  2. Purple/Blueberry filling
  3. Green/mint chocolate or pistachio
  4. Pink or Red/ raspberry or strawberry
  5. Yellow/Lemon
  6. Brown/chocolate
  7. Tan/Caramel

Easy Macarons Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling & drying time: 30 minutes
Total Time: 55 minutes
Servings: 36 macarons
These are the EASIEST fail-proof macarons! See how to make these 4-ingredient airy meringue cookies with step-by-step photos!

Ingredients

Macarons

  • 165 grams almond flour 1 1/3 cups
  • 165 grams powdered sugar 1 cup
  • 115 grams egg whites 3 Large eggs
  • 150 grams granulated sugar 2/3 cup

Chocolate Ganache Filling:

  • 100 grams bitter-sweet chocolate chips 1/2 cup
  • 100 grams heavy whipping cream 1/2 cup

Instructions

How to make EASY Macarons:

  • Toast almond flour at 350°F for 5 minutes. Cool.
  • Sift together the powdered sugar and almond flour. Set aside.
  • Beat egg whites for 30 seconds until foamy. Slowly add the granulated sugar and beat for 4 minutes on high speed until firm peaks form.
  • Fold in almond flour until fully incorperated. Add any food coloring gel at this point.
  • Transfer batter into a large piping bag and pipe out. Bang 4-5 times on each side of the pan and let macarons sit for 15 minutes to dry off. (You know it's dry when you touch the macarons and it doesn't stick to your finger.)
  • Bake at 350°F for 9 minutes. Cool completely before removing from mat.

How to make Chocolate Ganache:

  • Microwave heavy cream to boiling point. Pour over chocolate chips and let sit 1 minute. Stir together and chill mixture completely.
  • Beat cold mixture until soft peaks form. Fill cookies and sandwich together.

Notes

  • Meringue- I used a Kitchen-Aid 5 quart mixer. Watts and whipping speeds will vary. 4-5 minutes is the perfect timing for my meringue to whip properly. It should be easy enough to pipe out. A stiff meringue stays in place even after piping. You want a gliding smooth batter that will easily pipe out and that will flatten easily after banging. An over-beat (stiff) meringue will result in brittle macarons. You know your meringue is stiff when you cannot get the macarons to flatten after banging well. 
  • Size-This recipe is for medium/large macarons anything smaller can dry out at this baking time. 
  • NOTE: All equivalent cup measurements are approximate so please go by grams for precise measurements. 
  • Baking time- Oven temperatures will vary from oven to oven. If the macarons stick after they have cooled then they need an extra minute or two next time. 

Nutrition per serving

Serving: 1servingCalories: 86kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 4mgSodium: 9mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 41IUCalcium: 20mgIron: 1mg

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Leave a comment






12 comments

    • Amy

    I’ve been practicing and struggling with macarons for 3 years, even taking a class last fall where my macs turned out horrible and the method was totally wrong from everything I’ve read, so it was frustrating and felt like such a waste of money. I’ve tried multiple times this year with no good results. I came across your recipe and omg—what a life changer! My first batch were closer than I’d gotten, only a bit hollow and the bottoms stuck but they were starting to burn in the oven. I remembered your note about medium-large macarons so I made another batch the next day and piped them larger; I also lowered the temp to 300° (what the oven thermometer said—the oven itself was set to 310°) for 13 minutes and those came out beautiful and perfect! For the first time ever in three years, I had macarons that looked like they could be sold in a beautiful bakery. I’m so excited that I found this recipe and that I have a method that works now! Now I just want to keep baking and baking and baking 😍 thank you thank you thank you!!!

      • Alyona’s Cooking

      Haha! Wow, Amy, I’m so happy to hear they turned out! What amazing feedback!

    • Diana

    I tried it, it tastes good, but when i took them out of the oven, and let them cool the halfs would not get off of the parchment paper so they turned out flat and cracked

      • Alyona’s Cooking

      Hi Diana, It sounds like they underbaked. Nine minutes for my oven is good but oven temperatures vary so I’d do an extra minute or two next time.

    • hannah rose

    i’m sorry but for me it’s not fail proof i had no luck and tried to tweak the recipe several times and always was to runny any tips to get it perfect

      • Alyona’s Cooking

      Hi Hannah, don’t give up! I just made these with my sister to troubleshoot her meringue and realized Kitchen aid mixers actually do vary in speed. My meringue beats perfectly in my 5-quart mixer whereas my mom’s 6-quart bowl was much wider and barely reached the egg whites with the wire whisk attachment. I had to hold up the bowl for the whisk to beat the whites and we got it to beat in a 4-minute mark, which my sister said usually took 15 minutes to beat in order for the meringue to thicken.

      Since mixer speeds vary the timing is just a guideline. The meringue should not be runny or too thick. It should be the consistency of melted marshmallows and if you give it a stir it should ever so lightly droop and hold its peaks. I told my sister she was probably overthinking the whole macaron process, it’s really super easy you just got to figure out your oven and get your meringue consistency right. I’m sorry it didn’t turn out on you. I encourage you to give it another try!

    • Irene

    Thank you for posting this great recipe! The recipe is easy to follow and failproof for sure! They taste amazing!

      • Alyona’s Cooking

      Thank you for taking the time to leave a feedback, Irene! I’m so glad to hear that!

    • ANONYMOUS

    The title says is all—literally fail-proof macrons! For those in chase of the perfect recipe, search no more.

      • Alyona’s Cooking

      Thank you for feedback!

    • Esphier Martynyuk

    After trying so many versions in search for the perfect macaroons, this recipe is the easiest and truly the best thus far.

      • Alyona’s Cooking

      Thank you, Esphier!

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