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.