Basic Macaron Recipe (and raspberry buttercream filling recipe)
Prep time
Cook time
Total time
Macarons 101: A Beginner's Guide to making perfect homemade macarons. This recipe includes a raspberry buttercream filling with the traditional almond cookie shells.
Serves: ~ 2 dozen constructed macarons
Macaron Shells
  • 100 grams egg whites (3 large egg whites), room temperature
  • 50 grams (1/4 cup) superfine sugar (granulated sugar in food processor until fine), (1/4 cup granulated sugar or a little less than half a cup of confectioner's sugar if using that instead)
  • 200 grams (1 and ⅔ cup) confectioner's sugar
  • 110 grams (1 cup) almond flour
  • ¼ teaspoon cream of tartar
  • pinch salt
  • food coloring, optional (color will slightly lighten with baking)
Raspberry Buttercream Filling
  • 8 tablespoons butter, unsalted, softened
  • 1 cup raspberries, fresh
  • 1 and ½ teaspoons vanilla bean paste or extract
  • 12 ounces confectioner's sugar, sifted well
  • pinch salt
Macaron Shells
  1. Place room temperature egg whitesin mixer bowl.
  2. With whisk attachment, whisk at medium speed until foamy, about a minute.
  3. Add superfine granulated sugar and cream of tartar. Mix until just stiff peaks form.
  4. Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.
  5. In different bowl, sift together almond flour and confectioner's sugar. Repeat and sift a couple times, removing any large pieces left behind after each sift.
  6. Add almond flour mix to stiffened egg whites.
  7. Using proper folding technique (see blog post for an explanation of this), fold until you can ribbon an "8" that holds into the batter. This may take about 40-60 proper strokes, depending on your folding style. THIS is the most important step in proper macarons.
  8. Visit the blog post for full instructions.
  9. Pipe macaron circles onto paper-lined baking sheets using the macaron template and instructions available HERE.
  10. Let the shells rest for 30 minutes to form hardened tops.
  11. Bake at 300 F for about 16 minutes. Be sure your oven temperature is exact.
  12. Remove and let cool completely before removing from baking sheets.
Raspberry Buttercream Filling
  1. Add softened butter to mixer. Whip until smooth.
  2. Add remaining ingredients and mix until smooth. Add more confectioner's sugar as needed for tight enough texture.
  1. Pipe filling between two shells and enjoy!
  2. Visit for more.
2015 -
Recipe by Southern FATTY at