Italian Macaron Recipe+Helpful Tips to master your Macaron

Hello everybody! It’s been a couple months since I’ve posted, and in a word, I’ve been busy! But I wanted to start writing and posting recipes again, so I’ll be posting a lot more. Recently I took on the challenge of making French macarons- and if you are at all familiar with them, you know that they can be tricky. Going into this, I did a lot of research on these cookies: what to do, what not to do, how to measure, and even what temperature I should make them in. After all of this when I acquired the proper ingredients, I decided to make the macarons. This isn’t like the many posts or failed attempts I’ve seen heard and read, this is different; turns out the macarons came out perfect THE FIRST TIME. I know right?! Can’t lie, I did dance around my kitchen for a bit after anxiously checking my oven to see if the macarons has their “feet”. It was really rewarding to see that my hard work and research paid off. Now I can continue to expireiment with different exciting flavors! The most important thing by far about making macarons is believing in yourself, just make the macarons! If they don’t work, try again until they do. Here are my top tips when making these French cookies, and by the way, I used the Italian meringue method to make the macarons-


Here are step-by-step pictures of how to make the macarons:

Mixing the almond meal and powdered sugar with half of the egg whites

At this point the mixture should become a thick paste

Boiling the sugar and water
Adding the boiled mixture to the other half of the egg whites to form a stiff meringue
The macaronage- folding the meringue into the almond paste until thick ribbons flow from the spatula
Piping the macarons
Banging the macarons on the counter to release air bubbles (pro tip is to place a dish towel under the pan to prevent a loud noise; let the macarons rest, it took 30 minutes for me
The baked macarons
The macarons after being filled and decorated!




Basic Macaron Recipe (adapted from Lili’s Cakes)-


For the shells:

  • 1 and 2/3 cups/200g almond flour
  • 1 and 2/3 cups/200g icing/confectioners’ sugar
  • 4 large egg whites
  • 1 cup/200g granulated sugar
  • 3 tablespoons/ 5g water
  • a pinch of salt
  • gel food coloring
  • Piping bag
  • Round Tip

For the filling:

  • 1 cup (240g) butter, softened
  • 3-1/2 cups (350g) powdered sugar
  • 1 tsp vanilla extract
  • 1 to 2 tablespoons milk

Directions (for the shells):

Preheat the oven to 300 degrees F (150 degrees C).

  1. Add two of the egg whites in a small bowl. Sift the almond flour and powdered sugar over the egg whites; mix to form a paste.
  2. To make the Italian meringue, add the other two egg whites in a stand mixer with a pinch of salt and start mixing on medium low speed.
  3. Place the granulated sugar and water in a small heavy-based saucepan on low heat.  Stir with a silicone spatula to ensure the sugar dissolves completely. Once the sugar has started to boil, stop mixing to avoid crystallization, and put a candy thermometer in the pot.
  4. Meanwhile, beat the egg whites at high speed until they are almost stiff.
  5. When the sugar reaches 244 F (118C), pour the syrup in a steady stream into the middle of the egg whites to make a smooth glossy meringue.  Make sure you collect any spattering syrup off the walls of the bowl and that you combine everything well. Once the meringue is complete, add in a bit of food coloring and mix until combined.
  6. Stir a few spoons of Italian meringue into the almond paste to loosen it up.
  7. Now comes the macaronage- Fold the meringue into the almond paste, and when thick ribbons flow from the spatula STOP MIXING.
  8. Fill the piping bag with the batter, and pipe onto the baking sheets (a template may be useful).
  9. Let the macarons set until they are tacky on top when you touch them (about 30 minutes to an hour).
  10. Bake the macarons for about 20 minutes or so in total (the first ten minutes you should see feet, and rotate the pan for even heat). When the macarons are done they should come off of the pan easily after letting them cool on the baking sheet for 10 minutes.
  11. Match similar shells together, and fill them!

Directions (for the filling):

  1. Cream the butter for 5 minutes until light and fluffy.
  2. Gradually add in the powdered sugar until the filling becomes thick. 
  3. Add the vanilla extract and milk 1 tablespoon at a time until the filling becomes smooth.
  4. Use a piping bag to fill the macarons. 

14 Comments Add yours

  1. Colleen says:

    That’s incredible your macarons came out perfect the first time! I’m way too scared to make them. Yours look wonderful!


    1. Bernadine says:

      Thank you! It can happen for anyone, you just need some helpful tips haha


  2. Rebaker Mae says:

    These are such a lovely colour. I have never tried to make macarons but I will be giving them a go after seeing this!

    Liked by 1 person

    1. Bernadine says:

      That’s awesome! Best of luck 🙂

      Liked by 1 person

    2. Bernadine says:

      Hey! Just wanted to let you know that I’m having a blog party, which is a great way to promote your blog and meet new people:


  3. Sheryl says:

    Wow, I’m impressed that they turned out well on your first try. They look incredible.

    Liked by 1 person

    1. Bernadine says:

      Thanks Sheryl! ❤️


  4. Lily says:

    I have yet to attempt making macarons, so intimidated about it. Thanks for all your helpful tips and advice. You have obviously mastered it – bravo!

    Liked by 1 person

    1. Bernadine says:

      No problem Lily, and thank you!


    2. Bernadine says:

      Hi Lily! Just wanted to let you know that I’m having a blog party, which is a great way to promote your blog and meet new people:


  5. I’ve always wanted to try making these, so this is perfect! 👍😊

    Liked by 1 person

    1. Bernadine says:


      Liked by 1 person

  6. Bernadine says:

    Reblogged this on MadeByBernadine and commented:

    Hey guys! Today I thought I’d do a little reblog. This was one of my favorite posts I’d ever done! Italian macarons are easier to make than you might think. Also I hit 600 followers! Thank you to everyone, your continuous support means a lot to me 🙂 if you like this recipe, share my blog with others! And if you attempt to make these (which you totally should) tag me on Instagram @madebybernadine. Stay tuned for Friday’s recipe and have a great day everyone!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s