Macarons have a reputation for being tricky to make. But you can follow our step-by-step video on how to make macarons if you need some extra guidance.
Macarons need precision so make sure you measure ingredients exactly beforehand. Don't substitute ingredients and also don't be tempted to take shortcuts. Top tip: set a timer when beating egg whites, so you can get it just right.
Preheat oven to 170°C (150°C fan) mark 3. Line two large baking sheets with baking parchment. Draw 4cm (1½in) circles on the parchment, spacing about 2.5cm (1in) apart. Flip so ink is underneath.
Step 2
Work the ground almonds through a fine sieve until you have 115g, then sift over the icing sugar and a pinch of salt. Set aside. In a freestanding electric mixer, beat egg whites, granulated sugar and vanilla bean paste (if using) at medium speed for 3min. Increase to medium-high for 3min, then turn up to maximum for 3min. Add any flavour or colour (see Tips). Beat at full speed for 1min more.
Step 3
Add almond mixture in one go and use a silicone spatula to fold together, counting the folds - be firm, the aim is to knock the air out of whites. After about 40 folds, it should move like lava. Transfer half the mix to a piping bag with a 1cm (½in) plain nozzle and pipe it inside the drawn circles. Repeat with remaining mixture.
Step 4
Bang baking trays down hard against your counter a few times to burst any bubbles, then bake for 18min or until you can peel macarons from parchment. Cool completely on trays.
Step 5
To make the buttercream, beat together the butter, icing sugar, milk and any flavouring until combined (see GH tips). Use to sandwich together the macaron, piping for a neat finish.
Have a look at our macaron tips for macaron perfection - how to make macarons.
Before you start: Measure ingredients exactly (we've used metric amounts only, which are more accurate).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
