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Adapted from Tartelette
Makes about 16 to 20 macarons (depending on the size)

Macaron Shells:
90 grams of egg whites, aged at least 24 hours
2 tablespoons granulated sugar
1/8 teaspoon cream of tartar
110 grams of ground almonds
200 grams of confectioners’ sugar
Food coloring, if desired

1. In the bowl of an electric mixer with the whisk attachment, whip your egg whites until they begin to get loose and have a few bubbles around the edges. Add the cream of tartar and whip until foamy (think of bubble bath or dishsoap foam). Gradually add the granulated sugar, whipping until soft peaks form. (The meringue should form a peak that curls over to the side rather than standing straight up.) (This is also where I added my food coloring because I used a gel based color. If you’re using powdered coloring wait until the next step.)
2. Pulse the almonds and confectioners’ sugar in a food processor until they’re finely ground and no big clumps remain. Sift with a fine mesh strainer to remove any additional lumps, pressing with the back of a spoon to sift as much of the almond meal as possible. (Try not to discard more than a teaspoon of the solids that won’t sift.) Add the almond mixture to the meringue and fold until the mixture just combines. This should not take more than 50 strokes. (Run a knife through the batter to test if it’s folding enough. If the batter falls back on itself and the line disappears after 10 seconds, stop folding. If it holds the line, fold a few more times and test again.) (If you’re using powdered food coloring, add your color halfway through folding to blend.)
3. Fill a pastry bag fitted with a plain round tip (medium to large size) and pipe small rounds onto baking sheets lined with parchment paper or silicone baking mats about 3 inches apart. Using a toothpick, pop as many of the air bubbles that form on top of the rounds as possible. Let macarons sit out for a half an hour to an hour to harden the outer shells. (When they’re hardened, they won’t feel sticky when touched.)
4. Preheat oven to 280F. When the outer shells have formed, bake for 15 to 20 minutes, depending on their size. Let cool a few minutes on the baking sheet before removing to cool completely. (If the macarons are hard to remove from the sheet, sprinkle a couple drops of water under the parchment while the baking sheet is still warm. The steam will help them loosen. But don’t leave them sit too long or they’ll soak up the water and get soggy.)
5. When shells are completely cool, fill with desired filling, such as buttercream or ganache. Place in an airtight container in the refrigerator for at least 24 hours before serving to allow the shells to mature.

Brought to you by The Busty Baker (
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