Macarons reward precision — which is exactly why they are baked by weight. Get the ratios right and you are rewarded with glossy, footed shells and a chewy centre.
Prep
40 min
Bake / cook
15 min
Serves
24
Level
Advanced
Ingredients
About 24 filled macarons (48 shells)
Shells
- Ground almonds (almond flour)100 g
- Icing (powdered) sugar100 g
- Egg whites, aged & room temp75 g
- Caster (superfine) sugar75 g
- Fine salt pinch
Simple buttercream filling
- Unsalted butter, softened100 g
- Icing (powdered) sugar180 g
- Vanilla extract1 tsp
Tip: eggs and whole items round to the nearest unit — use the scaler as a guide.
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- 1
Sift the ground almonds and icing sugar together twice; discard any large pieces. Line two trays with baking paper or silicone mats.
- 2
Whisk the egg whites with the salt to soft peaks, then add the caster sugar in three additions, whisking to a stiff, glossy meringue.
- 3
Add the almond–sugar mixture and fold (macaronage) until the batter flows like slow lava and a ribbon dissolves in about 10 seconds.
- 4
Pipe 3.5 cm (1.4 in) rounds, spaced apart. Tap the trays firmly on the counter to release air bubbles.
- 5
Rest at room temperature for 30–60 minutes until the tops form a skin and are dry to a light touch.
- 6
Bake at 150°C / 300°F / Gas 2 for 13–15 minutes until the shells lift cleanly with set feet. Cool completely.
- 7
Beat the butter, icing sugar and vanilla to a smooth buttercream, pipe onto half the shells and sandwich. Mature in the fridge for 24 hours for the best texture.
Scaling notes
- •Macarons live or die by weight — always scale by grams, never by cups, and weigh the egg whites.
- •The shell ratio is 1:1:0.75:0.75 (almonds : icing sugar : whites : caster sugar). Multiply all four together.
- •Larger batches are fine, but pipe and bake one tray at a time for even feet.
Ingredient substitutions
- •Add 1–2 tsp cocoa to the dry mix (remove 5 g almonds) for chocolate shells.
- •Swap the buttercream for ganache: 100 g chocolate melted into 70 g warm cream, then cooled.
- •Gel food colour can be folded in at the end of macaronage — never liquid colour, which loosens the batter.
Pan size
No tin needed. Pipe consistent 3.5 cm rounds; a printed template under the paper keeps them even and makes pairing shells easy.
Oven temperature
Bake low and slow at 150°C / 300°F / Gas 2. Oven temperatures vary — if feet spread or crack, drop 10°C; if shells stay tacky, add 1–2 minutes.
Dietary variations
Naturally gluten-free — almonds replace flour. Ideal for coeliac guests when made in a clean kitchen.
Fill with dairy-free ganache (dark chocolate + plant cream) instead of buttercream.
Macaron shells need the sugar for structure; reduce sweetness in the filling instead by using a tangy cream cheese frosting.
Baker's tips
- •Age egg whites uncovered in the fridge overnight, then bring to room temperature for the most stable meringue.
- •Under-folded batter gives lumpy shells; over-folded spreads flat. Stop at slow-flowing lava.
Baking Toolkit
Free conversion helpers — oven temperatures, pan sizes and ingredient weights.
Fahrenheit
356°F
Fan oven
160°C
Gas mark
4
| °C | °F | Gas | Best for |
|---|---|---|---|
| 140° | 275° | 1 | Very low / slow |
| 150° | 300° | 2 | Low (macarons, meringue) |
| 160° | 325° | 3 | Moderately low |
| 180° | 350° | 4 | Moderate (most cakes) |
| 190° | 375° | 5 | Moderately hot (pastry) |
| 200° | 400° | 6 | Hot (muffins, scones) |
| 220° | 425° | 7 | Very hot (bread, choux) |
| 230° | 450° | 8 | Very hot |