Macaron Shells

  • 150 grams (5.3 ounces) almond flour
  • 150 grams (5.3 ounces) powdered sugar
  • 55 grams (1.94 ounces) egg whites
  • 37 grams (1.3 ounces) water
  • 150 grams (5.3 ounces) powdered sugar
  • 55 grams (1.94 ounces) egg whites


  • 220 grams (7.8 ounces) cream (33%)
  • 100 grams (3.5 ounces) white chocolate
  • 20 grams (0.7 ounces) pistachio paste
  • 40 grams (1.4 ounces) butter


  • Food Scale

    Ensure precise measurements for consistent results; accuracy is key to perfect macarons.

  • Sifter

    Creates a fine, smooth almond flour and powdered sugar mixture to avoid lumps.

  • Stand Mixer

    A stand mixer is ideal for whipping egg whites to the perfect consistency.

  • Pastry Bags with Round Tip #8

    Needed for piping consistent macaron shells.

  • Baking Sheets

    Use heavy-duty baking sheets to ensure even baking.

  • Silicone Baking Mats or Parchment Paper

    Prevents sticking and ensures easy removal of macarons.

  • Thermometer

    Essential for measuring syrup temperature accurately.


Step 1

1. **Heat the cream** to 80°C (175°F). Pour it over the chocolate and stir until smooth. Then, add the pistachio paste and blend the mixture until it’s well combined. Ensure the cream doesn't boil to avoid splitting.

Step 2

2. **Let the mixture cool** to 30°C (85°F). Add the butter and blend until smooth. Cover with cling film, ensuring it touches the surface to avoid skin formation. Place it in the refrigerator for 8-10 hours. If needed, blend it again before use to ensure a smooth texture.

Step 3

3. **Separate the egg whites** from the yolks in advance and place them in a jar. Leave at room temperature overnight to ensure better whisking. This step is crucial for achieving airy macarons.

Step 4

4. **Mix the powdered sugar** and almond flour. Grind it in a coffee grinder if needed, then sift the mixture. Preheat your oven to 150°C (300°F). Spread the dry mixture onto a baking sheet lined with baking paper and dry in the oven for 5 minutes. Sift again into a bowl. Ensuring no lumps will provide a smoother shell.

Step 5

5. **Line a baking sheet** with baking paper or a silicone baking mat. Prepare a pastry bag with a flat round piping tip (#8).

Step 6

6. **Mix water and sugar** in a small saucepan and bring to a boil until it reaches 118°C (245°F). At the same time, start whisking the first portion of egg whites (55g / 1.94 oz) on low speed. When the syrup reaches about 113°C (235°F), switch the speed to medium. When it reaches 118°C (245°F), slowly trickle the hot syrup into the whipping whites, which should look like light beer foam.

Step 7

7. **Whip the meringue** until it cools down and becomes shiny, thick, and smooth.

Step 8

8. **Prepare the almond paste** by mixing the almond flour, powdered sugar, and the second portion of egg whites (55g / 1.94 oz) along with any desired coloring. Stir thoroughly with a pastry scraper or silicone spatula into a paste.

Step 9

9. **Combine the meringue and almond paste.** Add one-third of the meringue to lighten the paste, then fold in the rest. Knead the mixture until it starts to shine and becomes slightly fluid. This step is known as ‘macaronage.’

Step 10

10. **Fill a pastry bag** with the macaron batter. Pipe rounds of about 3.5-4.5 cm in diameter in a checkerboard pattern on the prepared baking sheet. Let them rest until a hard skin forms on top. This can take anywhere from 20 minutes to an hour depending on humidity.

Step 11

11. **Bake the macarons** one sheet at a time in an oven preheated to 150°C (300°F) for 13-15 minutes, using the top/bottom mode. Baking time may vary based on macaron size and oven characteristics. Patience is key in finding the right baking conditions.


Imagine biting into a macaron, perfectly crisp on the outside and delightfully chewy on the inside. 🌟 Pair these delicacies with a fine afternoon tea, or surprise your guests with a colorful dessert platter at your next gathering. 🍵

To truly elevate your presentation, arrange macarons of various pastel shades into a beautiful macaron tower, perfect for weddings or birthdays. 🎂 Feeling creative? Experiment with fillings like raspberry or lavender to add a unique twist! ✨

For a chic and casual treat, pack them in a charming box for a delightful gift idea that will surely impress your friends and family. 🎁 The possibilities are endless, and the results are always delicious. Bon appétit! 😋


Gluten-Free Version 🌾: Great news! Macarons are naturally gluten-free since they are made with almond flour. Just ensure all your ingredients, especially any dyes or fillings, are certified gluten-free.

Vegan Version 🌱: Replace egg whites with aquafaba (the liquid from canned chickpeas) for the meringue. Use dairy-free butter and plant-based cream for the ganache. Adaptations require some practice, but the result is equally satisfying!


  • Why are my macarons cracked?

    This could be due to under-mixing or oven temperature being too high. Make sure you let the shells rest until a skin forms before baking.

  • How do I know when my meringue is ready?

    Your meringue should be glossy and form stiff peaks when the beaters are lifted.

  • How can I achieve the perfect "feet" on my macarons?

    Ensure your batter is the right consistency and let the piped macarons rest until they form a hard skin before baking.

  • Why do my macaron shells have hollow centers?

    Hollow shells can be caused by over-whipping the meringue or under-baking the macarons. Try adjusting these steps to improve results.

  • How do I prevent my ganache from splitting?

    Ensure the cream is not too hot by allowing it to cool to around 30°C (86°F) before adding the butter.

  • Can I freeze macarons?

    Yes, you can freeze macarons! Place them in an airtight container and freeze for up to a month. Thaw in the refrigerator before serving.

Nutrition facts

Macarons with pistachio ganache
Recipe Yield:30 macarons
Calories:Per macaron
Calories (Min - Max):85 - 95
Total Fat:5g
Saturated Fat:2.5g
Total Carbohydrate:9g
Total Sugars:8g