Top 6 Most Delicious Macaron Recipes You Can Try at Home

Ingredients: Makes 20 - 22 pieces

• All-purpose flour 70g
• Instant coffee powder 1.5 teaspoons
• White sugar 45g
• Powdered sugar 110g
• Egg whites 2 (about 65 - 70g)
• Caramel sauce 150g
• Salt 1/8 teaspoon

Tools needed: Oven, hand mixer, bowl, sieve, flat spatula, piping bag,...

Steps for making Coffee Macaron with Flour:

• Whisk the egg whites:
  • First, place 2 egg whites in a bowl, add 1/8 teaspoon of salt, and 45g of sugar. Use a hand mixer to beat until stiff peaks form, ensuring it holds its shape.
• Prepare the dry ingredients:
  • Sift 110g powdered sugar, 70g flour, and 1.5 teaspoons of instant coffee powder into a separate bowl, and mix well.
  • Divide the dry ingredients into three portions and sift each portion into the whipped egg whites. Use the spatula to fold and press the mixture into the bowl several times to break down any large air bubbles. Continue mixing until the batter is smooth and glossy, and flows like a ribbon when lifted (ribbon stage).
• Shape the macarons:
  • Next, transfer the batter into a piping bag and pipe small round circles onto a baking tray lined with parchment paper.
  • Gently tap the tray on the counter to spread the batter evenly and sprinkle a little instant coffee powder on top.
  • Let the macarons sit for 30-45 minutes to form a dry surface.
• Bake the macarons:
  • Preheat the oven to 150°C (302°F) for 5 minutes. Then bake the macarons at 125°C (257°F) for 7-8 minutes.
• Final touches:
  • To finish, pipe some caramel sauce between two macaron shells and sandwich them together to enjoy.
• Result:
  • These coffee macarons with flour have a light coffee-flavored shell with a rich and sweet taste, complemented by a smooth caramel filling. Pair them with a cup of bitter tea for a delightful treat!

Ingredients: Serves 4

• 28g desiccated coconut (or 84g if homemade)
• 130g powdered sugar
• Some shredded coconut
• 110g cream cheese (softened)
• 160ml heavy cream (or whipping cream)
• 50g white sugar
• 2 egg whites (about 65-70g)
• 1/2 tsp vanilla extract

Tools Needed: Oven, egg beater, bowl, sieve, flat whisk, piping bag,...

Instructions for Coconut Macaron with Wheat Flour:

• Whisking egg whites:
  • First, place the 2 egg whites in a bowl and whisk them until small bubbles form.
  • Add 50g white sugar and continue whisking until soft peaks form, which should be slightly curved down.
• Mixing the dough:
  • Sift 130g powdered sugar and 28g desiccated coconut into a new bowl. Divide the dry ingredients into two parts and add each to the beaten egg whites.
  • Use a flat whisk to fold and press the mixture against the bowl to break down large bubbles in the dough. Continue mixing until the mixture is smooth and elastic, and when you lift the whisk, the dough should flow like a ribbon (ribbon stage).
  • Note: If you're using packaged desiccated coconut, 28g is enough since it absorbs a lot of moisture. If using homemade coconut powder, you will need 84g.

• Shaping the macarons:
  • Place the dough in a piping bag and pipe small round shapes onto a tray.
  • Then, gently tap the tray on the table to spread the dough evenly and let it rest for 30-45 minutes until the surface becomes dry.
• Baking:
  • Preheat the oven to 150°C (300°F) for 10 minutes, then bake the macarons at the same temperature for 15-18 minutes.
• Filling and finishing:
  • In a bowl, combine 160g heavy cream and 1/2 tsp vanilla extract, then whisk until soft peaks form.
  • In another bowl, combine 110g cream cheese and 130g powdered sugar, whisking until smooth and the sugar is fully dissolved.
  • Add the cream cheese mixture to the whipped cream, and gently mix at low speed until well combined.
  • Finally, pipe the cream filling between two macaron shells and roll the cookies in shredded coconut to finish.
• Final Result: The Coconut Macaron with Wheat Flour has a delightful aroma, with a sweet and nutty flavor from the coconut and a smooth, creamy filling. It's simply irresistible.

Ingredients: Serves 4 people

• All-purpose flour 70g
• Unsalted butter 85g (softened)
• Powdered sugar 230g
• Granulated sugar 45g
• Egg whites 2 (about 70g)
• Fresh lemon juice 2 tablespoons
• Salt 1/2 teaspoon
• Yellow food coloring (a pinch)

Tools: Oven, hand mixer, mixing bowls, sifter, spatula, piping bag, ...

How to make Lemon Macaron with Flour:

• Whisk egg whites:
  • Place the 2 egg whites into a bowl, add 45g granulated sugar and 1/4 teaspoon of salt. Use a hand mixer to beat on medium-low speed until the sugar dissolves.
  • Once the sugar is dissolved, add a pinch of yellow food coloring, increase the speed to high, and continue beating until stiff peaks form.
• Mix the macaron batter:
  • Sift 110g powdered sugar and 70g flour into a separate bowl, then mix well.
  • Add the sifted dry ingredients into the beaten egg whites. Use a spatula to fold and deflate the batter, scraping down the sides of the bowl. Mix until smooth and sticky, and when you lift the spatula, the batter flows in a ribbon-like consistency (ribbon stage).
• Shape the macarons:
  • Transfer the batter into a piping bag, then pipe small circles onto a baking sheet.
  • Lightly tap the tray on the counter to flatten the batter and allow it to rest for about 30 minutes until the surface dries out.
• Bake the macarons:
  • Preheat the oven to 150°C for 5 minutes, then bake the macarons at 125°C for 7-10 minutes.
• Make the lemon cream filling:
  • In a bowl, beat 85g softened butter until light and fluffy.
  • Add 120g powdered sugar and 1/8 teaspoon salt, and continue beating until the mixture is smooth and the sugar has dissolved.
  • Lastly, add 2 tablespoons of fresh lemon juice and mix again until fully combined.

• Assemble the macarons: Pipe the lemon filling onto one macaron shell and top with another shell to sandwich the cream inside.
• Final product: The lemon macarons have a light, crispy outer shell with a soft, sweet center. The tangy lemon filling adds a creamy and zesty flavor that is simply irresistible.

Ingredients: Makes 10 pieces

• All-purpose flour 55g
• Cocoa powder 15g
• Powdered sugar 110g
• Instant coffee powder 1/2 teaspoon (optional)
• Chocolate 70g
• Heavy cream 80ml (or whipping cream)
• Granulated sugar 45g
• Egg whites 2 pieces (approximately 65g)
• Salt a pinch

Tools required: Oven, egg beater, bowl, pot, sieve, spatula, piping bag,...

How to make Chocolate Macaron with All-Purpose Flour:

• Whip the egg whites:
  • Place 2 egg whites in a bowl, add a pinch of salt, and beat until small bubbles form.
  • Gradually add 45g granulated sugar in three parts, beating until sugar dissolves. Once all sugar is added, increase the speed to high and continue beating until stiff peaks form, when you lift the beater, the egg whites hold their shape.
• Mix the dry ingredients:
  • Sift 110g powdered sugar, 55g all-purpose flour, and 15g cocoa powder into a bowl and mix well. Then, sift the mixture again into the whipped egg whites.
  • Use a spatula to fold and press the mixture against the bowl repeatedly to break up large air bubbles in the batter. Continue mixing until smooth and slightly sticky, with the batter flowing in a ribbon-like consistency when lifted with the spatula (ribbon stage).

• Shape the macarons:
  • Transfer the batter into a piping bag and pipe circular mounds about 3cm in diameter onto a parchment-lined baking tray.
  • Gently tap the tray on the table to flatten the batter, then let it rest at room temperature for 30 minutes. After 30 minutes, gently touch the surface of the macarons, and if it's dry, they are ready to bake.
• Bake the macarons:
  • Preheat the oven to 125°C for 10 minutes.
  • Bake the macarons for 10 minutes at 125°C. Then, lower the oven temperature to 110°C and bake for an additional 3-4 minutes.
• Make the chocolate filling:
  • In a small pot, heat 80ml heavy cream and 1/2 teaspoon instant coffee powder over low heat until the mixture is gently simmering, then remove from the heat.
  • Add 70g chocolate to the hot cream mixture and stir until the chocolate melts. Then, use a mixer to beat the filling until it becomes thick and smooth.

• Assemble the macarons:
  • Finally, pipe the chocolate filling between two macaron shells to complete the treat.
• Result:
  • The chocolate macaron with all-purpose flour has a perfect balance of crispiness and softness, with a hint of coffee bitterness and a rich, sweet chocolate filling. It's a treat that you'll keep coming back to!

Ingredients: Serves 4 people

• Eggs 360 g (6 eggs)
• Salt 5 g
• Powdered sugar 750 g
• Ground almonds 250 g (available at specialized baking ingredient stores)
• Food coloring 20 ml
• Butter 240 g
• Lemon zest 15 g
• Cocoa powder 15 g
• Crushed hazelnuts 15 g (available at baking ingredient stores)
• Strawberry jam 15 g
• Heavy cream 30 ml
• Vanilla extract 15 ml

Tools: Blender, electric mixer, parchment paper, oven, spoon,...

Steps to make 4-flavor Macaron:

• Making the macaron shells:
  • Separate the egg whites from the yolks of 6 eggs, keep the egg whites.
  • Add 15 grams of powdered sugar and salt to the egg whites, then use an electric mixer to whip the mixture until it becomes frothy.
  • Divide the remaining powdered sugar into 3 portions, adding each portion to the mixture in 3 steps, mixing well each time.
  • Continue beating until the mixture becomes smooth and soft, and when lifted, the batter falls like a ribbon. Then stop.
  • Add 250 grams of ground almonds to the mixture, and gently mix with your hands until smooth and fluffy.

• Mixing the color:

• Divide the mixture into 4 equal portions, then add food coloring to each portion, stirring well with a spoon.
• Each macaron shell will correspond to one of the four flavors for the filling.
• After mixing in the color, transfer each portion of the macaron mixture into a piping bag to proceed with shaping the macarons.
• Place parchment paper on the baking sheet and pipe the batter into small round shapes. Let the batter rest for 30 minutes.
• Note: Do not replace powdered sugar with granulated sugar, as it will not dissolve evenly and affect the smoothness of the batter. If you have time, grind the almonds and powdered sugar together, sifting them 2-3 times to ensure a fine texture.

Ingredients: For 20 - 22 pieces

• All-purpose flour 75g
• Unsalted butter 100g
• Egg whites 90g (about 2 - 3 eggs)
• Icing sugar 320g
• Vanilla extract 1/2 teaspoon
• Granulated sugar 60g
• Salt 1/2 teaspoon
• Food coloring (pink/yellow/green)

Tools needed: Oven, electric mixer, mixing bowl, sifter, spatula, piping bag,...

How to make Macaron with All-purpose Flour

• Whisk egg whites:
  • Place 90g of egg whites in a bowl and whisk on low speed until foamy, resembling small soap bubbles.
  • Gradually add 60g of granulated sugar into the egg whites. Continue whisking at medium speed until the sugar dissolves.
  • Once the sugar is dissolved, add 1/2 teaspoon of salt and 1/2 teaspoon of vanilla extract. Increase the speed to high and whisk until the mixture forms soft peaks that bend slightly.

• Mix the dough:
  • Sift 75g of all-purpose flour and 140g of icing sugar into the egg white mixture.
  • Use a spatula to fold the mixture repeatedly, pressing the dough into the sides of the bowl to break large air bubbles. Continue until the mixture becomes smooth and sticky, with the batter flowing like a ribbon when lifted with the spatula (ribbon stage).
  • Divide the mixture into three equal parts, adding a few drops of food coloring (pink, green, or yellow) to each part, then mix well.
  • Tip: Only add 1 - 2 drops of food coloring per part to avoid altering the flavor of the macaron shell.
• Shape the macarons:
  • Fill a piping bag with the dough and pipe round circles with a 3cm diameter onto a baking sheet.
  • Once the shapes are piped, gently tap the baking sheet on the counter a few times to even out the dough. Let the macaron shells sit for 20 minutes at room temperature until the surface feels dry to the touch.
• Bake the macarons:
  • Preheat the oven to 160°C (320°F) for 10 minutes. Bake the macarons for 12 - 15 minutes at the same temperature until fully cooked.
• Prepare the filling:
  • In a large bowl, beat 100g of unsalted butter until smooth and creamy.
  • Add 180g of icing sugar and 1/2 teaspoon of vanilla extract to the butter, mixing until the sugar dissolves and the filling becomes smooth and well combined.
• Assemble the macarons:
  • Pipe the filling onto the flat side of one macaron shell, then top with another shell to complete the macaron.
• Final product:
  • Macarons made with all-purpose flour feature a crisp exterior and a melt-in-your-mouth, soft, and sweet interior with a touch of creamy filling, making them irresistibly delicious.