How To Make Delicious Macarons At Home

Colorful Macarons - Chocolate & More Delights

Macarons are one of the most popular classic French pastries with numerous flavors and fillings. These elegant sandwich cookies are gluten-free and made of egg white, blanched almonds, sugar and flavorings. The filling consists of a ganache, buttercream or jam. The perfect French macarons have a slight crunch and chewy texture. Although these cookies require some practice, they are worth a try and it is a lot of fun to play around with different fillings. Impress your friends and family with these homemade, colorful Macarons, inspired by top French pastry chefs! 

Ingredients Macarons:

  • 125 g  / 4.90 oz Ground Almonds
  • 225 g / 7.95 oz Icing Sugar
  • 4 Egg Whites
  • 1 Sachet Dr. Oetker Cream of Tartar 
  • 25 g / 0.88 oz Custer Sugar
  • 2 ml / 2-3 drops Madagascan Vanilla Extract
  • 2 to 3 drops Natural Food Color Gel

Ingredients Filling:

  • 100 g / 3.52 oz Icing Sugar
  • 100 g / 3.52 oz Butter 82% Fat
  • 2 ml / 2-3 drops Madagascan Vanilla Extract
  • 2 to 3 drops Natural Food Color Gel


Preheat the oven to 180°C (160°C Fan, Gas Mark 4, 355 F). Sift the ground almonds and the icing sugar together onto  a piece of baking parchment then sift again.

Using a freestanding electric mixer, whisk the egg whites to an airier texture. It is recommended to use the eggs at room-temperature. If you have the time, take your eggs out of the fridge at least 30 minutes before you plan to bake.

Add the Cream of Tartar and whisk to soft peaks. The acidity helps the egg whites hold onto air. Reduce the speed and gradually add the caster sugar, then return to a high speed and whisk until the meringue mixture is firm.

Remove the bowl from the machine and add the Vanilla Extract and a few drops of Gel Food Color if desired. Using a large metal spoon, fold in the dry ingredients. The mixture should be smooth and shiny.

Using a piping bag fitted with a 1cm (½ inch) nozzle, pipe the mixture onto a baking sheet lined with baking parchment. The macaroons should be approx. 3cm (¾ inch) in diameter, with 2.5cm (1 inch) between each one. Tap the tray from underneath to flatten the mixture slightly.

Leave the macaroons for 15 minutes to form a skin and then bake in the center of the oven for 10 minutes, with the oven door open slightly to let the steam escape. They should rise from the bases a little and be crisp and firm on the top.

Remove from the oven and immediately run a little cold water between the baking parchment and the baking tray. This will make it easier to remove them from the paper. Allow 2-3 minutes for them to cool before lifting them off the baking parchment.

Leave until completely cool, then sandwich together with the filling. Make sure you use a good amount of filling, as it is always desirable to see a little of it.

For the buttercream, beat the butter and icing sugar together until light and fluffy. Add a few drops of Vanilla Extract to taste. To color the buttercream, add a few drops of your desired Gel Food Color to the mixture and gently fold in until even color is achieved.

Macarons need to soften in the refrigerator at least for 24 hours after baking. It is best to bring them up to room temperature 30 minutes before serving.

Recipe Source: Dr. Oetker

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