Discover the recipe for the best macaroons: You can easily prepare the world-famous dessert at home

Different colored meringues filled with cream.

A sweet that the whole world loves.

Although their preparation is demanding, the result is definitely worth it.

Do you like challenges? Try our macaron recipes and bake them at home!

Classic French macaroons

You have to try this recipe for real macarons – they are fragile but beautifully soft inside and the chocolate filling is simply delicious.

Ingredients

Dough:

• 200 g of powdered sugar
• 100 g of almond flour
• 3 egg whites
• 40 g of granulated sugar
• food coloring

Chocolate Ganache:

• 100 g of chocolate
• 100 ml whipping cream
• 1 teaspoon of butter

Method

• Start by making the ganache:
• Heat the whipping cream almost to boiling water, but do not boil
• Place the chocolate, chopped into small pieces, and the butter in a bowl
• Pour over the hot cream and stir until the chocolate melts
• Allow to cool and then refrigerate to set
• Mix the almond flour with the icing sugar
• Beat the egg whites with granulated sugar until foamy
• Add food coloring and beat until stiff
• Carefully add the flour and sugar and gently mix it into the snow with a spatula
• Be careful not to overmix the dough, it must be smooth and soft but firm, not liquid
• Put the dough in a pastry bag and make circles with a diameter of 4-5 cm on a baking sheet with baking paper
• Tap the baking sheet several times on the kitchen counter – this will remove air bubbles from the dough
• Allow the macaroons to dry for 30-60 minutes – this is important or they will crack
• Then bake in an oven heated to 150° for approximately 10 minutes
• Leave to cool after removing from the oven
• Take the ganache out of the fridge and let it set
• Create filled macaroons by spreading your favorite filling on the bottom – flat side of one meringue and sticking the other meringue to the cream again on the underside
• Let the finished chocolate macaroons sit in the cold until the next day

Simple coconut flour macaroons

This macaroon recipe is easier in that you don’t have to wait for the dough to dry on the baking sheet. And the combination of coconut and white chocolate is simply irresistible.

Ingredients

Dough:

• 150 g ground almonds
• 150 g of powdered sugar
• 2 tablespoons unsweetened shredded coconut
• 4 egg whites
• pinch of salt
• 150 g granulated sugar
• 40 ml of water
• food coloring

Cream:

• 250 g of white chocolate
• 120 g of whipping cream
• 10 ml of coconut extract
• (white food coloring – not necessary, but with its help the cream will be really white)
• 35 g of grated coconut
• 30 g of sugar
• 15 ml of water

Method

• First, prepare the cream: Dissolve the sugar in a pan, cover it with water
• When the sugar mixture begins to bubble, add coconut, stir and fry until golden
• Cut the white chocolate into small pieces, place in a bowl, cover with whipping cream and melt in a water bath
• Remove from heat, add coconut extract, white food coloring and mix
• Sprinkle over the caramelized coconut, mix carefully and leave to rest at room temperature
• And now the dough: grind the almonds into flour in a food processor
• Mix with powdered sugar and pass the mixture through a sieve into a bowl
• Add food coloring to two egg whites and mix
• Pour over the almond-sugar mixture
• Prepare the remaining two egg whites in another bowl and sprinkle them with a pinch of salt
• In a pan, cover the granulated sugar with water, heat and monitor the temperature with a kitchen thermometer
• Once the temperature reaches 112°, start whipping the egg whites with a hand mixer
• At a temperature of 118°, remove the pan from the heat and slowly pour the sugar syrup over the resulting snow
• Beat until it forms a smooth cream with stiff peaks
• Carefully add the almond mixture and mix until smooth with a spatula
• Line the tray with baking paper
• Put the dough in a pastry bag and squeeze the meringues with a diameter of approximately 4 cm on a baking sheet lined with baking paper
• Tap the baking sheet several times on the board so that the dough sits and no air bubbles remain in it
• Bake in an oven heated to 150° for 20-25 minutes
• Then leave to cool and fill with chocolate-coconut filling
• Let the finished macaroons rest overnight

You can also follow the video recipe:

Coconut Macarons

Raspberry flavored fake macaroons

Raspberry macaroons are very popular. Try this recipe, without the nuts.

Ingredients

Dough

• 70 g of sunflower seeds
• 120 g of powdered sugar
• 2 egg whites
• 50 g granulated sugar
• pink food coloring

Raspberry cream:

• 150 g of fresh or frozen raspberries
• 30 g of granulated sugar
• 80 g of whipping cream
• 230 g of white chocolate

Method

• Start with the cream: put the raspberries and sugar in a small saucepan and bring to the boil, stirring constantly
• Boil for 5 minutes and then pour through a sieve into a bowl
• Add the whipping cream and the white chocolate cut into small pieces
• Place in a water bath and heat until the chocolate melts
• Set aside and let rest at room temperature
• To prepare macaroons, mix sunflower seeds with powdered sugar and grind them into flour in a food processor
• Sieve through a sieve into a bowl (remix the pieces that remain in the sieve in the food processor and sieve)
• Add granulated sugar to the egg whites and whisk
• Add a pinch of salt and food coloring and beat with a hand mixer for 6-10 minutes until stiff peaks form on the snow
• Carefully mix in the dry mixture with a spatula
• Mix a smooth semi-fluid dough
• Fill a pastry bag with the dough and make small circles about 3-5 cm in diameter on a baking sheet lined with baking paper
• Tap the baking sheet several times on the kitchen counter to remove air bubbles from the dough
• Bake for 10-12 minutes in an oven heated to 180°
• Let the macaroons cool
• Apply the cream to the flat side of the macaroon and press the other meringue to it again with the flat side
• Fill all the macaroons like this
• Let it sit in the fridge until the next day

Are you looking for a handy helper for whipping in the kitchen? Choose according to the test of electric hand beaters .

Lemon cream macaroon filling

A light, traditional cream that goes wonderfully with all shell colors.

Ingredients

• 125 g of mascarpone
• 50 ml whipping cream
• 1 tablespoon of powdered sugar
• 1 teaspoon of lemon juice

Method

• Beat the mascarpone with the sugar
• Add the cream and lemon juice and beat for a while longer

Mango cream

A simple filling with a fresh, fruity taste.

Ingredients

• 1 peeled mango
• 150 g of white chocolate

Method

• Cut the mango into pieces and puree it with a stick blender
• Melt the white chocolate pieces in a water bath
• Pour the mango into the slightly cooled chocolate and mix until smooth

Blueberry Buttercream

A dark color with which you will charm in dark cookies or surprise in light ones.

Ingredients

• ¼ cup butter
• 1 ½ cups powdered sugar
• 4 spoons of blueberry jam
• 1 spoon of cream
• 1 teaspoon of vanilla extract

Method

• Mix the softened butter with half the sugar
• Add marmalade, extract and cream and mix
• Gradually mix in the other half of the sugar until a smooth and firm cream is formed

Salted caramel filling

Delicious sweet and salty spread. It stands out wonderfully in bright macaroons.

Ingredients

• 100 g of granulated sugar
• 130 g of butter
• 100 ml whipping cream
• ¼ teaspoon salt

Method

• In a pan, stir constantly to dissolve the sugar
• Add salt, 30 g of butter and whipping cream to the liquid caramel
• Dissolve again, stirring constantly, until you get a smooth liquid
• Leave to cool
• Beat in the remaining butter

Chocolate – coffee cream for macaroons

Filling for all coffee and chocolate lovers.

Ingredients

• 125 g of chocolate
• 100 ml whipping cream
• 70 g of butter
• 25 ml of espresso

Method

• Break or cut the chocolate into small pieces
• Add the cream and let it dissolve in a water bath
• Set aside, cover with coffee and stir
• Leave to cool
• Add softened butter and beat until creamy

Orange cream

Delicious, refreshing cream, for all types of macaroons.

Ingredients

• 1/3 cup powdered sugar
• 2/3 cup orange juice
• 220 g of Philadelphia cheese
• ½ cup of butter
• 1 teaspoon of vanilla extract

Method

• Heat the sugar and fresh orange juice in a small pan
• Cook for 5 minutes, stirring constantly
• Leave to cool
• Mix the cheese with softened butter and vanilla extract
• Add the orange syrup and mix until smooth

Want even more inspiration? Check out more recipes for creams and toppings .

How to bake macaroons: advice and tips from professionals

• Egg whites are better when they are well-rested – prepare the egg whites the day before, put them in a bowl, cover with plastic wrap and let them rest in the fridge.
• The dough should have a lava consistency – it must stretch and be soft; neither solid nor liquid.
• Make a template – trace circles with a diameter of 4 cm on baking paper and fill them with dough. All macaroons will be the same size.
• There must be no air left in the dough – after making circles on the sheet, tap it several times on the worktop.
• Bake at a lower temperature – at a high temperature, the shells may crack.
• After taking the macaroons out of the oven, do not transfer them immediately, let them cool on the baking sheet for a while.
• If you don’t want to prepare the cream, you can fill the shells with jam or nugget.
• Think ahead – you can freeze the macaroon shells and take them out when needed. Then you just need to fill them and you have a wonderful dessert on the table.
• Don’t be afraid of combinations – you can really play with colors and flavors. Would you rather choose the dough and cream in the same color or would you prefer a contrast? Or make it two-tone!
• Enchant yourself with decoration – you can decorate the top of the macaron with a piece of nut, fruit peel, chocolate or confectionery sprinkles, there are really no limits to your imagination.
• Although they are laborious, they are worth it – macarons represent an endless number of combinations and you can customize them according to the theme, for any occasion. It can be smooth and elegant or open and playful.
• They are a beautiful edible gift and being able to prepare them is a prestigious matter.