Perfect Macarons Every Time: Easy Beginner Recipe
Strawberry & Lemon Macarons
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 24 cookies
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Measurements in Grams:
(Recipe in cups below!)
Cookie Shell
205 grams powdered sugar
190 grams almond flour
144 grams egg whites (split into two 72g portions)
190 grams granulated sugar
60 ml water
Choose Your Filling (Grams):
-
226 grams butter
360 grams powdered sugar
30 ml heavy cream
1/2 tsp vanilla extract
2 tsp strawberry extract
(Optional: dye with pink food coloring)
-
226 grams butter
360 grams powdered sugar
30 ml heavy cream
1/2 tsp vanilla extract
2 tsp lemon extract
(Optional: dye with yellow food coloring)
-
226 grams butter
360 grams powdered sugar
30 ml heavy cream
1/2 tsp vanilla extract
Split
1 tsp lemon extract
1 tsp strawberry extract
(Optional: dye with pink & yellow food coloring)
Why measure in grams?
If you ask any professional baker how they measure, the answer will almost always be: grams. That’s because weight is far more accurate than volume, especially for desserts, where precision really matters. Measuring by cups can vary widely depending on how ingredients are packed or scooped, and most recipes don’t specify those tiny (but important) details.
Take brown sugar, for example. It’s naturally clumpy from molasses, so 100 grams of it is not the same as 1/2 cup unless it’s packed just right. But everyone packs differently, meaning your results will vary unless you use a scale.
A kitchen scale is a game changer: inexpensive, reliable, and it helps you follow recipes exactly the way they were tested. Bonus—you’ll use fewer dishes!
Click here to grab one!
Measurements In Cups:
(Recipe in grams below!)
Cookie Shell
1 & 2/3 cups powdered sugar
2 cups almond flour
4-5 large egg whites (split into two equal portions)
1 cup granulated sugar
1/4 cups water
Choose Your Filling (Cups):
-
1 cup butter
3 cups powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla extract
2 tsp strawberry extract
(Optional: dye with pink food coloring)
-
1 cup butter
3 cups powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla extract
2 tsp lemon extract
(Optional: dye with yellow food coloring)
-
1 cup butter
3 cups powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla extract
Split
1 tsp strawberry extract
1 tsp lemon extract
(Optional: dye with yellow & pink food coloring)
Kitchen Equipment
Stand mixer + whisk attachment
Mixing bowl + spatula
small/medium saucepan
oven tray + parchment paper
kitchen scale
piping bag + circular piping tip
Instructions:
Step 1: Prep Dry Ingredients
Combine powdered sugar and almond flour.
Blend in a food processor (optional), then sift to remove chunks.
Step 2: Prep Egg Whites
Split egg whites into two 72 gram portions.
Mix one egg-white portion into the dry ingredients with a spatula.
Tip: Add food coloring here if desired.
Step 3: Prep Meringue Bowl
Wipe your stand mixer bowl with lemon juice on a paper towel to remove grease (grease may prevent egg whites from whipping up).
Add the other 72 grams egg whites to the clean bowl.
Step 4: Cook Sugar Syrup
In a small saucepan, mix water and granulated sugar.
Heat on medium-low until it reaches 244°F (118°C) on a candy thermometer, or test by dropping a small bit into cold water—look for a moldable “raindrop” stage (should take 7-12 minutes).
Step 5: Make Meringue
While the sugar syrup is heating, begin whipping egg whites until stiff peaks form.
Once syrup reaches temperature, slowly pour it down the side of the mixer bowl while whisking.
Do not pour directly into the whisk—it will fling sugar onto the bowl walls.
Step 6: Finish Meringue
Whisk the hot syrup + egg whites for 45 seconds on medium-high until fluffy and stiff.
Add vanilla extract.
Step 7: Combine Mixtures
Add a small amount of meringue to the almond mixture to loosen it.
Gently fold in the remaining meringue using the figure 8 method: the batter should flow enough to form an “8” without breaking.
Tip: Stop just before this stage to avoid overmixing.
Step 8: Pipe the Batter
Transfer batter to a piping bag fitted with a round tip.
Pipe onto parchment-lined trays (or use a silicone macaron mat).
Optional: Count to 3 as you pipe each one for size consistency.
Step 9: Remove Air Bubbles
Tap trays firmly on the counter 4–6 times.
Use a toothpick to pop visible air bubbles if needed.
Step 10: Dry the Shells
Let macarons sit uncovered for 30+ minutes, until tops are dry to the touch.
Step 11: Bake
Preheat oven to 300°F (convection) while shells dry.
Bake for 16-17 minutes.
Cool trays for 5 minutes, then slide parchment onto the counter to cool completely.
Step 12: Make Buttercream
Choose what filling you want below (strawberry, lemon, or both).
-
Beat butter until fluffy (stand mixer with paddle attachment).
Add powdered sugar and beat until smooth-thick consistency.
Mix in cream/milk and vanilla extract and strawberry extract, then whip until fluffy.
-
Beat butter until fluffy (stand mixer with paddle attachment).
Add powdered sugar and beat until smooth-thick consistency.
Mix in cream/milk and vanilla extract and lemon extract, then whip until fluffy.
-
Beat butter until fluffy (stand mixer with paddle attachment).
Add powdered sugar and beat until smooth-thick consistency.
Mix in cream/milk and vanilla extract then whip until fluffy.
Split in two portions: Add strawberry extract to one half and lemon extract to the other. Dye strawberry buttercream pink and lemon buttercream yellow.
Step 13: Fill & Finish
Match macaron shells by size.
Pipe or spoon buttercream onto one shell and sandwich with another.
How to Store?
Store in an airtight container (up to 8 days) or in the refrigerator (up to 10 days).
