Delicate, colourful, and filled with flavour—macarons are the epitome of French patisserie elegance. These almond-based confections with crisp shells and chewy centres may look fancy, but with the right technique and a good recipe, they’re totally achievable at home. Whether you’re going classic or getting creative, here are five macaron recipes (in metric measurements) to help you master this Parisian favourite.
1. Classic Vanilla Macarons
You can’t go wrong with a classic. These vanilla macarons are the perfect place to start if you’re new to making them.
Ingredients:
- 100 g egg whites (aged at room temperature)
- 100 g almond flour
- 180 g icing sugar
- 50 g granulated sugar
- ½ tsp vanilla bean paste
For the filling:
- 100 g unsalted butter
- 150 g icing sugar
- 1 tsp vanilla extract
Instructions:
Sift almond flour and icing sugar together. Whip egg whites until foamy, then slowly add granulated sugar and beat to stiff peaks. Gently fold in dry ingredients, followed by vanilla paste. Pipe onto lined baking sheets and let sit for 30 minutes before baking at 150°C for 12–14 minutes. Fill with vanilla buttercream once cool.
2. Raspberry Macarons with White Chocolate Ganache
Bright and tangy raspberry shells paired with creamy ganache make this a fruity favourite.
Ingredients:
- 100 g egg whites
- 100 g almond flour
- 180 g icing sugar
- 50 g granulated sugar
- Pink gel food colouring
- 1 tsp freeze-dried raspberry powder
For the filling:
- 100 g white chocolate
- 50 ml cream
- 1 tbsp raspberry jam
Instructions:
Follow the classic method, adding food colouring and raspberry powder to the meringue before folding. For the filling, melt white chocolate with cream, stir in raspberry jam, and chill until spreadable.
3. Salted Caramel Macarons
A sweet-salty caramel centre adds a sophisticated twist to the delicate shell.
Ingredients:
- 100 g egg whites
- 100 g almond flour
- 180 g icing sugar
- 50 g granulated sugar
- Brown gel food colouring
For the filling:
- 100 g sugar
- 60 ml cream
- 30 g unsalted butter
- Pinch of sea salt
Instructions:
Make the macaron shells using the classic method, adding brown colouring to the meringue. For the caramel, melt sugar over medium heat, add cream slowly, then stir in butter and salt. Let cool before piping into shells.
4. Pistachio Macarons
Nutty, smooth, and subtly sweet, pistachio macarons are always a showstopper.
Ingredients:
- 100 g egg whites
- 90 g almond flour
- 10 g ground pistachios
- 180 g icing sugar
- 50 g granulated sugar
- Green gel food colouring
For the filling:
- 100 g white chocolate
- 40 ml cream
- 1 tbsp pistachio paste
Instructions:
Combine almond flour with pistachio powder. Make shells as usual, tinting green. For the filling, heat cream, stir into white chocolate until smooth, then mix in pistachio paste. Let cool before using.
5. Lemon Macarons
Bright, tart, and sunny, these lemon macarons bring a cheerful pop to any dessert tray.
Ingredients:
- 100 g egg whites
- 100 g almond flour
- 180 g icing sugar
- 50 g granulated sugar
- Yellow gel food colouring
- Zest of 1 lemon
For the filling:
- 100 g butter
- 100 g icing sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
Add lemon zest and yellow colouring to the meringue. Prepare shells and bake. For the filling, whip butter with icing sugar, lemon juice, and zest until fluffy. Pipe into cooled shells.
Making macarons at home is part baking, part art—but the reward is well worth it. With these five variations, you can experiment with flavour, colour, and texture to create your own perfect Parisian treat. Just add a cup of tea (or champagne), and you’ve got yourself a bit of France on a plate.
