French macarons are more than just pretty cookies—they're crisp on the outside, chewy inside, and filled with delicious ganache or buttercream.

Making them at home might seem intimidating, but once we learn the process and follow a few key tips, it becomes totally doable.

So, if we've ever dreamed of baking those bakery-perfect macarons, now's the time to give it a try. Let's start with the ingredients and tools.

What we need to prepare

Here's a list of what we'll need to make about 20–25 filled macarons:

Dry ingredients:

• 100g almond flour (finely ground and sifted)

• 100g powdered sugar

Wet ingredients:

• 2 large egg whites (about 70g, aged at room temperature)

• 90g granulated sugar

• A few drops of food coloring (gel-based works best)

Optional fillings:

• Chocolate ganache

• Vanilla or lemon buttercream

• Fruit jam

Tools:

• Electric mixer or stand mixer

• Mixing bowls

• Fine mesh sieve

• Piping bags and round tip

• Baking trays

• Parchment paper or silicone baking mat

Step 1: Sift and mix the dry ingredients

To get that smooth, glossy macaron shell, we must sift the almond flour and powdered sugar together. We can even pulse them in a blender for 10 seconds, then sift twice to remove lumps. This step makes a big difference in the final texture.

Set the dry mixture aside while we prepare the meringue.

Step 2: Whip the meringue

Place the egg whites in a clean, dry mixing bowl. Beat on medium until foamy, then gradually add the granulated sugar while mixing. Continue whipping until the meringue forms stiff peaks—meaning it stands up firmly when we lift the whisk.

If we want colorful macarons, now's the time to add a drop or two of gel food coloring.

Step 3: Fold with care

This step is known as macaronage, and it's one of the most important parts. Gently fold the dry ingredients into the meringue using a spatula. Don't stir too fast—we want to keep some air in, but not too much.

How do we know it's ready? The batter should flow like thick lava. If we lift the spatula, the batter should fall back in a ribbon and disappear into the mix in about 10 seconds.

Step 4: Pipe and rest

Transfer the batter into a piping bag with a round tip. Pipe small circles (about 1.5 inches) onto parchment or a silicone mat, leaving space between them.

Once piped, tap the tray on the counter a few times to release air bubbles. Then, let the trays rest at room temperature for 30–60 minutes. The surface should feel dry and no longer sticky—that's how we get that famous "macaron foot" during baking.

Step 5: Bake and cool

Preheat the oven to 150°C (300°F). Bake the macarons for 14–16 minutes. Don't open the oven too early—let them rise and set first.

Once baked, let them cool completely before removing from the tray. If they stick, they might need a little more baking next time.

Step 6: Fill and enjoy

Match up similar-sized shells and pipe your favorite filling onto one side. Sandwich them gently. Let the filled macarons sit in the fridge for a few hours or overnight. This resting time helps the flavors blend and softens the texture inside.

Tips for macaron success

• Age the egg whites: Leave them uncovered in the fridge for 24 hours before using.

• Use room-temperature ingredients: It helps everything mix evenly.

• Avoid oily or wet fillings: They can make the shells soggy.

• Use gel food coloring: Liquid ones may affect the batter texture.

Let's bake with joy!

Baking macarons takes a bit of practice, but the process is fun and the results are totally worth it. Once we master the base, we can experiment with flavors, colors, and fillings to make every batch unique.

Lykkers, have you ever tried making macarons at home? What flavor would you love to create—classic vanilla, fruity raspberry, or something wild like matcha or lavender? Let's share ideas and cheer each other on!