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2 Ways To Prepare The Macarons Recipe

How To Make Macarons Recipe (Two Ways)

How To Make Macarons Recipe (Two Ways) ?  These macaroni recipes are very easy and have unique taste and necessarily recommend that you try one of the two ways.
Course Dessert
Cuisine international
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 400kcal


  • 4 ounces (115g) blanched almonds or almond flour, or whatever nut you like
  • 8 ounces (230g) powdered sugar
  • 5 ounces egg whites (144g)
  • 2 1/2 ounces (72g) sugar
  • the scrapings of 1 vanilla bean
  • 1/2 tsp (2g) kosher salt


  • Preheat the oven to 300° and have ready a large (18”) pastry bag, fitted with a plain tip, and your baking sheets lined with a silpat or parchment paper.
  • If you use almond flour, simply sift it with the powdered sugar and set aside. If a significant portion won’t go through your sifter, however, you’ll need to grind them up until they do.
  • If you are using whole almonds, process the almonds and powdered sugar for about a minute in a food processor. Take out the mixture and sift it, reserving whatever bits don’t pass through the sieve. Add these bits back to the food processor and run the machine for another minute. Sift again. You should have about 2 Tbsp of slightly chunkier almond bits. Just add those into the dry mix.
  • In the bowl of a stand mixer, combine the egg whites, sugar, vanilla bean, and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes.
  • Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then turn the speed to 10 for go another 3 minutes.
  • You should have a very stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
  • Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl.
  • Essentially, the macaron batter needs enough thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down ("lava consistency").
  • Transfer about half the batter to a piping bag.
  • Pipe the batter into the baking sheet.
  • After piping your macarons, take hold of the sheet pan and hit it hard against your counter 3 times. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might cause your macarons to crack
  • Bake for about 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. If, when you try to pick up a macaron, the top comes off in your hand, it’s not done.
  • Once the macarons have baked, cool thoroughly on the pans, before peeling the cooled macarons from the pan. Use a metal spatula if necessary.
  • Fill a pastry bag fitted with the filling of your choice and pipe a quarter sized mound of filling into half of the shells, then sandwich them with their naked halves.


Below, see some step by step pictures and a video tutorial on macaronage!
The materials waiting to be used!
how to make macarons
how to make macarons
Stiff peaks
how to make macarons
More stiff peaks
how to make macarons
The beginning of the macaronage

Filling the pastry bag

how to make macarons
Just right on the silpat
Too runny on the parchment
Perfection (at least in my book!)
Check out my first YouTube video below on macaronage!!!