Key Info

Prep time: 30 minutes
Cook time: 15 minutes
Rest time: 30 minutes
Total time: 1 hour 45 minutes
Servings: 24-30 macarons
Difficulty level: Intermediate
Dietary tags: Vegetarian, gluten-free, can be made dairy-free

Equipment Needed

Here’s what you actually need:

• Stand mixer or hand mixer (stand mixer makes life easier)
• Kitchen scale (this is non-negotiable—measuring cups will fail you here)
• Fine-mesh sieve or sifter
• Silicone baking mats (parchment works but silicone gives better results)
• Piping bag with round tip (size #12 works perfectly)
• Oven thermometer (your oven lies—trust me on this)
• Rubber spatula
• Two baking sheets

Simple alternatives: Hand mixer instead of stand mixer (your arm will get tired but it works)
Ziploc bag with corner snipped off instead of piping bag

Ingredients

For the Macaron Shells

• 120g almond flour (4.2 oz / about 1¼ cups)
• 120g powdered sugar (4.2 oz / about 1 cup)
• 2 tablespoons instant espresso powder
• 90g egg whites (3 oz / about 3 large eggs), aged 24 hours at room temperature
• 100g granulated sugar (3.5 oz / ½ cup)
• ¼ teaspoon cream of tartar
• Pinch of salt
• Brown gel food coloring (optional, for that coffee color)

For the Coffee Buttercream

• 115g unsalted butter (4 oz / ½ cup), softened
• 180g powdered sugar (6.3 oz / 1½ cups)
• 1½ tablespoons instant espresso powder
• 1 tablespoon hot water
• ½ teaspoon vanilla extract
• Pinch of salt

Method

Prepare Your Workspace

1. Line two baking sheets with silicone mats or parchment paper.
2. Sift almond flour, powdered sugar, and espresso powder together twice—yes, twice, because lumpy macarons are sad macarons.
3. Separate your eggs and let those whites sit at room temperature for 24 hours if possible (this makes stronger meringue).

Make the Meringue

4. Add egg whites to your stand mixer bowl with cream of tartar and salt.
5. Whip on medium speed until the mixture looks foamy and white.
6. While mixer runs, slowly add granulated sugar one tablespoon at a time (rushing this step = flat macarons).
7. Once all sugar is added, crank speed to high and beat for 6-8 minutes until stiff peaks form—the meringue should cling to the whisk when you lift it.
8. Add brown gel coloring if you want that coffee-shop aesthetic (start with a toothpick amount).

The Macaronage (This Makes or Breaks Your Macarons)

9. Add half the sifted dry ingredients to the meringue.
10. Use your rubber spatula to fold—not stir, fold—cutting down through the center and scraping up the sides.
11. Add remaining dry ingredients and continue folding.
12. Here’s where it gets critical: keep folding until the batter flows like lava and forms a figure-8 without breaking.
13. Stop immediately when you reach this consistency—over-mixing means no feet, under-mixing means cracked tops.

The batter should fall in thick ribbons that disappear back into themselves within 10-15 seconds.

Pipe and Rest

14. Transfer batter to piping bag fitted with round tip.
15. Hold bag perpendicular to baking sheet and pipe 1.5-inch circles, leaving 2 inches between each.
16. Lift bag straight up after piping (this prevents peaks).
17. Tap baking sheets firmly on counter 5-6 times to release air bubbles.
18. Use a toothpick to pop any visible bubbles.
19. Let macarons rest uncovered for 30 minutes (in humid climates, extend to 45-60 minutes).

Touch the surface gently—if it doesn’t stick to your finger, they’re ready to bake.

Bake

20. Preheat oven to 300°F (150°C) using your oven thermometer to verify actual temperature.
21. Bake for 14-16 minutes, rotating sheet halfway through.
22. Macarons are done when they don’t wobble when you gently touch the tops—they should feel firm.
23. Let cool completely on baking sheet before attempting to remove (impatience = broken shells).

Make the Buttercream

24. Dissolve espresso powder in hot water and let cool.
25. Beat softened butter with hand mixer for 5-7 minutes until fluffy and pale.
26. Add powdered sugar ½ cup at a time, beating well between additions.
27. Pour in cooled espresso mixture, vanilla, and salt.
28. Beat on high for 3-4 minutes until light and airy.

If buttercream seems too soft, refrigerate for 10 minutes.

Assemble

29. Match macaron shells by size (use the bottoms—they’re flatter).
30. Pipe or spread buttercream on flat side of one shell.
31. Top with matching shell and press gently until buttercream reaches edges.
32. Place assembled macarons in airtight container and refrigerate at least 4 hours (this is called “maturing” and it’s when the magic happens).

Crucial Tips

Age your egg whites. Older whites create more stable meringue—leave them uncovered in the fridge for 24-48 hours before using.

Humidity is your enemy. Don’t attempt macarons on rainy days unless you enjoy disappointment.

The figure-8 test is everything. Under-mixed batter = cracked, lumpy tops. Over-mixed batter = flat cookies with no feet. Perfect batter = smooth tops with frilly feet.

Oven temperature matters more than you think. Most home ovens run 25°F hotter or cooler than displayed—get that thermometer.

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