Food Recipes | Here Is The Perfect Recipe For Delicious Macarons


Making a perfect macaron is a work of art. This food item could brighten up anyone’s day. Read ahead to know the recipe top make macarons from scratch and more

Written By Pooja Dhar | Mumbai | Updated On:

Making a perfect macaron is a work of art. A crisp and light exterior, fudgy and only slightly sweet interior that serves as a canvas for buttercream of any flavour, is what a delicious macaron must-have. A macaron could brighten up anyone’s day. Here is the recipe for making a tasty macaron. Take a look-

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How to make a delicious macaron?



  • 1 ¾ cups of powdered sugar (210 g)
  • 1 cup of finely ground almond flour (95 g)
  • 1 teaspoon of divided salt
  • 3 egg whites, kept in room temperature
  • ¼ cup of granulated sugar (50 g)
  • ½ teaspoon of vanilla extract
  • 2 drops of pink gel food colour

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Vanilla Buttercream

  • 1 cup of unsalted butter (230 g), at room temperature, 2 sticks
  • 3 cups of powdered sugar (360 g)
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of heavy cream

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  • Combine the powdered sugar, almond flour, and ½ teaspoon of salt, in the bowl of a food processor, and process on low speed, until extra fine.
  • Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • Beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form, in a separate large bowl.
  • Gradually, add the granulated sugar until fully incorporated.
  •  Continue to beat until stiff peaks form.
  • Add vanilla and beat until incorporated.
  •  Add the food colouring and beat again, until just combined.
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
  • After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch (3 cm) circles, spacing at least 1 inch (2 cm) apart.
  • Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Preheat the oven to 300˚F (150˚C).
  • Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.

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Make the buttercream

  •  In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy.
  • Sift in the powdered sugar and beat until fully incorporated.
  • Add the vanilla and beat to combine.
  • Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Add a dollop of buttercream to one macaron shell.
  • Top it with another macaron shell to create a sandwich.
  • Repeat with remaining macaron shells and buttercream.
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