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:
- Macaron Mats
- XL Piping Tip
- Gel food coloring set
- Large Piping bag
- 18 x 13 Large baking sheet
- Rubber spatula
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
- Plain (uncolored ones)/Vanilla Butter Cream Frosting
- Purple/Blueberry filling
- Green/mint chocolate or pistachio
- Pink or Red/ raspberry or strawberry
Easy Macarons Recipe
- 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
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.
- 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.