My kids absolutely love these macarons, but what I enjoy the most in this recipe is how predictable it is and how consistently perfect the texture turns out—even on busy days. Macarons have always felt like tiny luxury treats—delicate, beautiful, and a little intimidating to make. But Beth’s Foolproof Macarons Recipe takes all that stress away with a step-by-step method that even beginners can rely on. The shells come out smooth, the centers stay chewy, and the flavors shine through gently without being too sweet. And honestly, that reliability gives me so much comfort, especially when I’m rushing or tired.

I have tried several macaron recipes over the years, and so many of them failed or cracked or didn’t rise. But ever since I discovered this one, I use it almost weekly for small gatherings or gifting. Always sift the dry ingredients twice, always let the shells rest, and always give the batter time to reach that “ribbon” stage—it’s almost like therapy at this point.

You can serve these macarons during afternoon tea, some baby showers, also with small dessert platters for birthdays or anniversaries. Their colors, fillings, and flavors are so easy to customize that they instantly elevate any table spread.

It’s Perfect For:

• Elegant dessert tables and special celebrations
• Homemade edible gifts
• Baby showers, bridal showers, and holiday parties
• Tea parties or coffee gatherings
• Anyone wanting to learn macarons with a no-fail recipe

Ingredients

For the macaron shells:

• 1 cup almond flour (finely ground)
• 1 cup powdered sugar
• 3 large egg whites (room temperature)
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract (or almond extract)
• Gel food coloring (optional)

For the filling (classic buttercream):

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (or milk)

Kitchen Equipment You’ll Need

• Electric mixer (hand or stand mixer)
• Mixing bowls
• Fine-mesh sifter
• Silicone spatula
• Piping bag with round tip
• Baking sheet with parchment or silicone mat

How to Make Beth’s Foolproof Macarons

Step 1

Prepare dry mixture: In a medium bowl, sift almond flour and powdered sugar together twice to ensure a very fine, lump-free mixture. This step is important because it helps create smooth macaron tops. Set aside.

Step 2

Whip the egg whites: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Slowly add the granulated sugar, then increase to high speed and continue beating until stiff, glossy peaks form. This should take about 3–4 minutes. Add vanilla extract and gel coloring at this stage, mixing just until combined.

Step 3

Fold the batter (macaronage): Add the dry mixture to the whipped egg whites in two portions. Using a silicone spatula, fold gently—scooping around the bowl and pressing the batter against the sides. Continue until the batter flows in thick ribbons and you can draw a figure-8 with the spatula that folds back into itself slowly. Do not overmix.

Step 4

Pipe the shells: Transfer batter to a piping bag fitted with a round tip. Pipe small 1–1½-inch circles onto a parchment-lined or silicone-lined baking sheet. Tap the baking sheet firmly on the counter several times to remove trapped air bubbles. Pop any visible bubbles with a toothpick.

Step 5

Rest the shells: Let the piped shells sit at room temperature for 30–40 minutes, or until the tops feel dry to the touch. This step helps them develop smooth tops and the signature “feet” while baking.

Step 6

Bake: Preheat oven to 300°F (150°C). Bake the macarons for 14–16 minutes. They should rise with small feet and should not brown. Allow them to cool completely on the baking sheet before removing.

Step 7

Make the buttercream: Beat softened butter until creamy. Add powdered sugar gradually, then mix in vanilla and heavy cream until smooth and fluffy.

Step 8

Assemble: Pair macaron shells by size. Pipe a small amount of buttercream onto one shell and gently press the matching shell on top to create a sandwich. Be careful not to crack the delicate shells.

Step 9

Mature the macarons: For the best texture, place filled macarons in an airtight container and refrigerate for 12–24 hours. Bring them to room temperature before serving.

Tips for Perfect Beth’s Foolproof Macarons

• Measure ingredients accurately.
  Macarons are sensitive to changes in weight. Even a few extra grams can change the texture. Use a digital scale for the best results.
• Sift the almond flour and powdered sugar twice.
  This removes lumps and creates smoother shells. It also keeps the batter light and easier to fold.
• Whip the egg whites to stiff, glossy peaks.
  Avoid under-beating because it weakens the structure. Avoid over-beating because it can dry out the mixture.
• Fold the batter gently and slowly.
  Use a circular and pressing motion to deflate the air little by little. Stop as soon as the batter flows like ribbons.
• Tap the baking sheet several times.
  This releases air bubbles that could cause cracks. A toothpick helps pop any stubborn surface bubbles.
• Always rest the shells before baking.
  The tops must feel dry to the touch. This step helps the macarons rise properly and develop perfect feet.
• Use an oven thermometer.
  Macarons react strongly to uneven heat. Keeping your oven temperature steady prevents browning and collapsing.

Optional Ingredients

• Gel food coloring
• Almond extract instead of vanilla
• Lemon zest for bright citrus flavor
• Cocoa powder for chocolate shells
• Freeze-dried strawberry powder
• Lavender extract for floral notes

How to Serve Beth’s Foolproof Macarons?

I personally love serving these macarons with tea because their sweetness balances well with mild flavors. When the shells have rested overnight in the fridge, they soften beautifully and become even more enjoyable. They look elegant in small porcelain plates or even in cupcake liners.

I also like arranging them by color—pink, white, pistachio, chocolate—because guests always get excited when they see options. The visual appeal makes the whole table look more sophisticated without any extra effort. Sometimes I even mix different fillings so every bite feels like a surprise.

I often add fresh fruit or mini pastries on the side to complete the serving tray. Macarons pair well with berries, sliced citrus, and gentle desserts like vanilla pudding or panna cotta. The softness of the macarons blends wonderfully with something creamy or lightly tart.

Is Beth’s Foolproof Macarons Healthy?

Macarons are not exactly a health food, but they are lighter than many traditional desserts because they don’t use flour or heavy oils. They contain almond flour, egg whites, and a moderate amount of sugar, which keeps them delicate and light.

However, they are still considered a treat, especially because of the buttercream filling. Enjoying them in moderation is the best way to appreciate their flavor without worrying about calories too much.

Variations and Substitutions

• Chocolate Macarons
  Add a tablespoon of cocoa powder to the dry mix. Adjust the powdered sugar slightly to keep the texture right. Fill with chocolate ganache. It creates a rich, dark, elegant version.
• Lemon Macarons
  Use lemon extract and add a teaspoon of lemon zest. Fill with lemon buttercream or curd. They become bright, tangy, and refreshing—perfect for summer.
• Strawberry Macarons
  Use pink gel coloring and add freeze-dried strawberry powder. Fill with strawberry buttercream. They smell sweet and fruity in every bite.
• Pistachio Macarons
  Add green gel color and some fine pistachio flour. Fill with pistachio buttercream or mousse. This gives a nutty, earthy flavor that feels very sophisticated.
• Vanilla Bean Macarons
  Use vanilla bean paste instead of extract. The little specks look beautiful on the shells. It creates a deeper, more aromatic flavor.
• Almond Macarons
  Use almond extract for stronger aroma. Add a few crushed almonds in the filling. This gives a classic nutty macaron that feels comforting.
• Coffee Macarons
  Add a teaspoon of instant espresso powder to the dry mixture. Fill with coffee buttercream or mocha frosting. Perfect for coffee lovers and afternoon treats.
• Coconut Macarons
  Add a teaspoon of coconut extract and white gel color. Fill with coconut cream or buttercream. They taste tropical and pair well with fruit.

How to Store & How to Reheat

To store, place the filled macarons in an airtight container and refrigerate for 2–3 days. They actually taste better the next day because the filling softens the shells and makes them perfectly chewy. You can also freeze them for up to one month, separated by parchment so they don’t stick.

To reheat, macarons don’t need actual heating—just let them sit at room temperature for 20–30 minutes before serving. This helps them reach the ideal texture again and enhances the flavor of the filling.

Frequently Asked Questions About Beth’s Foolproof Macarons

Why did my macarons crack?
Macarons usually crack when the shells didn’t rest long enough or when air bubbles stayed inside the batter. Make sure to tap the tray firmly several times and pop any bubbles you see with a toothpick. Also check that your oven temperature isn’t too high because too much heat makes the tops burst. A stable, even temperature helps prevent cracking.

Why don’t my macarons develop feet?
If your macarons come out flat, the batter may have been under-mixed or over-mixed, which affects how they rise. Resting is also essential—the tops need to dry so the feet can push upward. Another reason could be low oven temperature or baking on a cold tray. Preheating your oven fully helps give them the lift they need.

Can I use liquid food coloring?
Liquid food coloring adds extra moisture that can change the consistency of your batter. Even a small amount can make it too runny and ruin the structure of your shells. Gel coloring is more concentrated and doesn’t affect the texture. It also gives brighter, cleaner color with just a tiny drop.

Can I use regular flour instead of almond flour?
Macarons rely on almond flour for their delicate texture and structure. Regular flour becomes too dense, absorbs moisture differently, and won’t create smooth, chewy shells. The recipe simply won’t work without almond flour. If your almond flour is too coarse, sift it twice for best results.

Beth’s Foolproof Macarons Recipe

Recipe by Maria MeyerCourse: DessertCuisine: FrenchDifficulty: Medium

Servings

24

servings

Prep time

25

minutes

Resting time

40

minutes

Baking Time

16

minutes

Discover how to make Beth’s Foolproof Macarons with this simple, reliable recipe. Learn tips, variations, serving ideas, and answers to common macaron questions for perfect shells every time.

Ingredients

• For the macaron shells:

• 1 cup almond flour (finely ground)

• 1 cup powdered sugar

• 3 large egg whites (room temperature)

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract (or almond extract)

• Gel food coloring (optional)

• For the filling (classic buttercream):

• ½ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon heavy cream (or milk)

Directions

• Prepare dry mixture: In a medium bowl, sift almond flour and powdered sugar together twice to ensure a very fine, lump-free mixture. This step is important because it helps create smooth macaron tops. Set aside.
• Whip the egg whites: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Slowly add the granulated sugar, then increase to high speed and continue beating until stiff, glossy peaks form. This should take about 3–4 minutes. Add vanilla extract and gel coloring at this stage, mixing just until combined.
• Fold the batter (macaronage): Add the dry mixture to the whipped egg whites in two portions. Using a silicone spatula, fold gently—scooping around the bowl and pressing the batter against the sides. Continue until the batter flows in thick ribbons and you can draw a figure-8 with the spatula that folds back into itself slowly. Do not overmix.
• Pipe the shells: Transfer batter to a piping bag fitted with a round tip. Pipe small 1–1½-inch circles onto a parchment-lined or silicone-lined baking sheet. Tap the baking sheet firmly on the counter several times to remove trapped air bubbles. Pop any visible bubbles with a toothpick.
• Rest the shells: Let the piped shells sit at room temperature for 30–40 minutes, or until the tops feel dry to the touch. This step helps them develop smooth tops and the signature “feet” while baking.
• Bake: Preheat oven to 300°F (150°C). Bake the macarons for 14–16 minutes. They should rise with small feet and should not brown. Allow them to cool completely on the baking sheet before removing.
• Make the buttercream: Beat softened butter until creamy. Add powdered sugar gradually, then mix in vanilla and heavy cream until smooth and fluffy.
• Assemble: Pair macaron shells by size. Pipe a small amount of buttercream onto one shell and gently press the matching shell on top to create a sandwich. Be careful not to crack the delicate shells.
• Mature the macarons: For the best texture, place filled macarons in an airtight container and refrigerate for 12–24 hours. Bring them to room temperature before serving.