Easy Bakery-Style Macarons
These easy bakery-style macarons take a dessert that is often seen as tricky and make it feel completely doable. Made with classic Italian-method cookie shells and filled with a creamy, flavorful filling of your choice, they combine an elegant, bakery-style look with flavors everyone loves. Macarons can seem intimidating, but this recipe breaks them down in a way that’s beginner-friendly, even if you’ve never tried them before. If you’ve ever thought macarons were “too difficult” but want a show-stopping treat, this is the perfect place to start, and the results look and taste just as impressive as anything from a bakery!
A Blank Canvas for Endless Fillings
One of the best things about macarons is that they are the perfect little sandwich cookie, ready to be filled with just about any flavor you can imagine, think buttercream, ganache, fruit curds, or any other fillings you love. Once you get the hang of making the shells, macarons become a blank canvas, and you can have so much fun experimenting with flavors, textures, and combinations. It’s a skill that opens the door to endless creativity in the kitchen!
Macarons have a reputation for being one of the most difficult desserts to master, but they really don’t have to be. With a little patience and the right steps, they are much more manageable than people expect. The best part is that even a simple batch looks impressive, making them perfect for sharing or special occasions. Once you realize they are doable, baking macarons becomes less intimidating and a lot more fun, and everyone will be amazed that you made them yourself!
This is the Italian Method (not French) — Why?
For this recipe, I use the Italian meringue method rather than the French method—and for good reason. While the Italian method is slightly more technical, it produces a much more stable and less fragile macaron shell, which means more consistent results overall. The French method is quicker, but it’s easier to overmix and can lead to clumps or an unstable batter.
The key difference comes down to how the sugar is incorporated. With the Italian method, a hot sugar syrup is poured into whipped egg whites to create a strong, glossy meringue, which is then folded into the almond flour paste. The French method, on the other hand, involves gradually adding granulated sugar directly into raw egg whites and folding the dry ingredients into the meringue—making the batter more sensitive to overmixing.
Need some flavor inspo? Strawberry macarons are a favorite, they are fruity, fresh, and look impressive but totally doable. Perfect for wowing friends without the stress!
Another fun idea is lemon macarons, bright and refreshing, perfect for spring or summer. The tangy lemon filling pairs beautifully with the cookie shell, creating a fresh, flavorful treat!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, delicious, and super impressive!
Once you have all of the ingredients ready to go, you’re officially set up for macaron success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best macarons possible!
Easy Bakery-Style Vanilla Macarons
Ingredients
- 1¾ cups powdered sugar
- 2 cups almond flour
- 4-5 egg whites divided
- 1 cup granulated sugar
- ¼ cup water
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Method
- Measure all ingredients before starting.
- Combine the powdered sugar and almond flour, then pulse in a food processor until fine and lump-free. For best texture, sift the mixture after blending. Set aside.
- Divide the egg whites into two equal portions (72 g each).
- Add one portion to the almond flour–powdered sugar mixture and mix with a spatula until a thick paste forms.
- If coloring your macarons, add gel food coloring at this stage.
- In a separate bowl (preferably a stand mixer bowl), wipe the inside with a paper towel lightly dampened with lemon juice to remove any fat residue.
- Add the remaining 72 g egg whites to the bowl and set aside.
- In a small saucepan, combine the granulated sugar and water. Stir briefly, then heat over medium-low until the mixture reaches 244°F (118°C) on a candy thermometer.
- No thermometer?
- Drop a small amount of syrup into cold water—it should form a soft, moldable “raindrop” shape.
- Once the syrup reaches temperature, immediately begin pouring it slowly down the side of the mixing bowl into the egg whites while whipping.
- Do not pour directly into the whisk.
- Important: Start pouring as soon as the syrup is ready—if it thickens too much, it will not incorporate properly.
- Continue whipping on medium-high speed for about 45 seconds, until the meringue is glossy, fluffy, and holds stiff peaks.
- Add vanilla (or desired extract) and mix briefly to combine.
- Add a small portion (about 1 cup) of the meringue to the almond paste to loosen it.
- Then gently fold in the remaining meringue using a spatula.
- Use the figure-8 test to check consistency: the batter should flow smoothly and form a full “8” without breaking. Stop folding just before this point—overmixing is harder to fix than undermixing.
- Fit a piping bag with a medium or large round tip.
- Place the bag over a cup and fill with batter for easy transfer.
- Pipe macarons onto parchment-lined baking sheets.
- For even sizing, use a silicone macaron mat or count consistently while piping (ex: “1-2-3” per shell).
- Tap the baking trays firmly on the counter 4–6 times to release air bubbles.
- Pop any visible bubbles with a toothpick.
- If needed, slide the parchment onto the counter to reuse trays (this recipe yields about 2½ trays).
- Let shells rest uncovered for at least 30 minutes, or until the tops are dry to the touch and you can gently glide a finger over them without sticking.
- Preheat oven to 300°F (convection).
- Bake macarons for 17 minutes.
- Let rest on the tray for at least 5 minutes, then slide the parchment onto the counter to cool further.
- Beat butter and shortening together until light and off-white.
- Gradually add powdered sugar until fully incorporated.
- Add heavy cream and extracts, then whip until fluffy.
- Optional: fold gently with a spatula to remove excess air bubbles before piping.
- Transfer frosting to a piping bag or use a knife for filling.
- Pair similar-sized shells and fill with buttercream or soft caramel.
- Macarons are best after 12–24 hours, once the filling and shells have time to set together.
- Store in the refrigerator for up to 10 days, or at room temperature for up to 8 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
Can I do half the recipe?
Yes! I recommend using a hand mixer to whip the egg whites up because most stand mixers whisk attachments don’t each the small portion of egg white in the bowl!
Ok thank you
Will try this week and comment how it went
I did it and it is amazing!!!
It really had a foot and craked
Can i leave it rest for more that 1 hour?
I don’t recommend leaving them out that long unless they haven’t dried yet! The dried they are the less macaron feet you will get!
Ok thanks
I did it!!!
I have tryed a lot of macarons and this actualy worked
I’m a bit confused on the sugar water part, it says I have to get it to 244 degrees, then 110, then it goes back to 244.
I am not sure what you’re saying but when i fid it i did the rain drop method that she teaches on her tik tok tutorial. You get a cup with cold water and add a little bit when it starts to bubble and when it holds its shape its ready. But see it on her tik tok I am scared I explained wrong hahaha but don’t let it on the pan for too long or it turns hard and you need to do it again
Also make sure your oven is on the right temperature because the first time i did it i think my ovos was not hot enough and it didn’t grow foot
It happened to me me once
Can I add lemon juice instead of vanilla? When you say to put the flavor
Is the oven in Fahrenheit of Celcius?
I’m pretty sure Fahrenheit as 300 degrees is extreme for Celcius
Hey livia for the inside filler is it the meringue that we used the egg and sugar, water? Or is it the butter and Crisco mixture? Please respond! Doing this recipe soon.
These are the best macarons that i have ever made. I have made these multiple times and I keep being amazed at how incredibly delicious these are. Also, I think that it makes a difficult desert pretty easy. Every time that I make these, they come out perfect! I fill them with a homemade strawberry jam!
I saw your TikTok and it said a marshmallow filling in the macaron. Could you give me the recipe for that?
I tried making these macarons for the first time and the simple syrup hardened into chunks as I was mixing it into the egg whites. Is there anything I can do to avoid this the next time I make these?
Don’t try lol. I did exactly what the recipe called, candy thermometer and all, and egg whites did not re peak after adding the sugar. Tried 4 times
I LOVE these and her other macaron recipes. They work every time for me (as long as I separate my egg whites correctly lol) and are so yummy.
I love to hear that! Thanks for giving it a try!
– Maya 😉