Happy Monday — My Homemade Macarons

Light, delicate, and irresistibly delicious — French macarons are the perfect treat to brighten any day. With crisp shells and a soft, chewy center filled with creamy buttercream, these elegant cookies are surprisingly fun to make at home!

Ingredients

For the Macaron Shells:

1 cup (100 g) almond flour

1 ¾ cups (200 g) powdered sugar

3 large egg whites (room temperature)

¼ cup (50 g) granulated sugar

½ tsp vanilla extract (or preferred flavor)

Gel food coloring (optional)

For the Buttercream Filling:

½ cup (115 g) unsalted butter, softened

1 ½ cups powdered sugar

1–2 tbsp heavy cream or milk

1 tsp vanilla extract (or any flavor you like)

Instructions

Make the Macaron Shells

1. Sift the almond flour and powdered sugar together into a bowl to remove any lumps.
2. In a separate bowl, beat the egg whites on medium speed until foamy.
3. Gradually add the granulated sugar, then whip until stiff peaks form.
4. Add vanilla extract and gel food coloring (optional), then mix briefly until combined.
5. Add the dry ingredients to the whipped egg whites. Fold gently with a spatula (do not overmix) until the batter flows like thick lava.
6. Transfer the batter to a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet.
7. Tap the baking sheet firmly on the counter 3–4 times to remove air bubbles.
8. Let the macarons rest for 30–60 minutes until the tops are dry to the touch and no longer sticky.
9. Bake at 300°F (150°C) for 14–17 minutes, then allow the shells to cool completely before removing from the baking sheet.

Make the Buttercream Filling

1. Beat the softened butter until creamy.
2. Add the powdered sugar, vanilla extract, and cream. Mix until smooth and fluffy.
3. Transfer to a piping bag.

Assemble

1. Pair macaron shells of similar size.
2. Pipe a small amount of buttercream onto one shell and gently press the second shell on top.
3. Place the macarons in an airtight container and refrigerate for 12–24 hours to mature — this makes them softer and even more delicious. Tips for Perfect Macarons

Use room-temperature egg whites for best results.

Do not add liquid food coloring — gel works best.

If the shells crack, rest them longer before baking.

Enjoy