Classic Pastel Macarons
A simple 5-step guide to making perfect homemade pastel macarons with a crisp shell and chewy center, ideal for parties, gifts, or elegant treats.
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour
- Yield: About 24 macarons (12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 3 large egg whites (aged overnight in the fridge)
- 1/4 cup (50g) granulated sugar
- 1 3/4 cups (210g) powdered sugar
- 1 1/4 cups (120g) almond flour, finely ground
- Pastel gel or powdered food coloring of your choice
- 1 tsp vanilla extract (or other flavor extract)
- About 1 cup buttercream or ganache filling (homemade or store-bought)
Instructions
- Sift together powdered sugar and almond flour twice into a large bowl. Set aside.
- In a clean, grease-free bowl, beat egg whites at medium speed until foamy. Gradually add granulated sugar while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.
- Add a few drops of pastel gel food coloring and vanilla extract to the meringue. Gently fold in the sifted almond flour and powdered sugar mixture until the batter flows in thick ribbons and falls slowly from the spatula.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper, spacing about 1 inch apart. Tap the sheet to release air bubbles. Let rest at room temperature for 30-60 minutes until a dry skin forms.
- Preheat oven to 300°F (150°C). Bake macarons for 15-20 minutes, rotating halfway through. Let cool completely on the tray before removing.
- Match shells by size and pipe filling onto one half. Sandwich with the other shell and gently press together.
Notes
Use aged egg whites for better meringue stability. Be gentle but thorough when folding to avoid over or undermixing. Rest shells before baking to form a dry skin and develop feet. Use gel or powdered food coloring to avoid extra moisture. Oven temperature is critical; use an oven thermometer for accuracy. Macarons improve in flavor and texture after resting 1-2 days in the fridge.
Nutrition
- Serving Size: 1 macaron sandwich (
- Calories: 140180
- Sugar: 14
- Sodium: 20
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: pastel macarons, classic macarons, homemade macarons, French dessert, almond flour macarons, easy macarons, pastel colors, meringue cookies