Let’s bake together.

Sift → Whip → Fold → Pipe & rest → Bake & fill

Gather your ingredients.

1. 01

   Prep the dry ingredients

   Sift the almond flour, powdered sugar, and salt (if using) together into a large bowl. Discard any large almond pieces left in the sieve for smooth shells. Set aside.

2. 02

   Whip the meringue

   Beat the egg whites at speed 4 until frothy. Add the cream of tartar and increase to speed 6. Gradually add the granulated sugar, one spoon at a time, while beating. Gently add the vanilla and gel coloring when the whites are almost stiff. Continue until stiff, glossy peaks hold straight up when you lift the beaters.

   Mixer speeds vary by model. Use the visual cues—frothy whites, then stiff, glossy peaks—as your guide.

3. 03

   Fold the batter (macaronage)

   Add about half the dry ingredients to the meringue. Gently fold with a rubber spatula, scraping around the bowl and cutting through the middle. Add the remaining dry ingredients and continue folding. Stop as soon as the batter falls in a continuous, smooth ribbon and you can draw a figure eight without it breaking—like flowing lava.

4. 04

   Pipe and rest

   Transfer the batter to a pastry bag fitted with a round tip. Pipe 1½-inch circles onto a baking sheet lined with parchment or a silicone baking mat. Tap the tray firmly against the counter 3–4 times to release trapped air. Rest at room temperature for 30–60 minutes, until a dull skin forms and the tops are completely dry to the touch. Batter should not stick to your finger.

5. 05

   Bake, cool, and fill

   Preheat the oven to 300°F (150°C). Bake for 7 minutes, rotate the pan, then bake another 8–9 minutes (15–16 minutes total). The macarons are ready when the feet are set and the shells do not wobble when lightly touched. Cool completely on the tray before peeling them off. Pair the shells and fill with your choice of buttercream, ganache, filling, or jam.