As a seasoned home baker who's perfected countless batches of French macarons, I know the allure of those crisp exteriors and soft, chewy centers. They rival the best from Ladurée—but at a fraction of the cost. My simple, tested recipe delivers professional results every time. Let's get baking!
Contents - 80 g almond flour or almond powder
- 150 g icing sugar
- 3 large eggs at room temperature
- 40 g caster sugar
- 5 ml vanilla extract
1. Preheat the oven to 140°C and position two racks in the lower half.
2. Line two baking sheets with parchment paper.
3. For uniform shapes, draw 2.5 cm circles on the back of the parchment, spaced at least 1 cm apart.
4. Mix the almond flour and icing sugar.
5. Sift the mixture twice through a fine sieve to remove lumps.
6. Separate the egg whites from the yolks.
7. Place whites in a stand mixer bowl (or use a hand mixer) and begin whipping.
8. As they foam, add caster sugar gradually, one spoonful at a time, until fully incorporated.
9. Beat until stiff, glossy peaks form.
10. Gently add vanilla extract.
11. Fold in half the sifted almond mixture using a flexible spatula.
12. Add the remaining half and fold until just combined.
13. Achieve the right texture: Press the batter into the center with the spatula flat, then smear to the sides. Repeat 10-15 times.
14. Test: The batter should flow like thick lava, falling slowly from the spatula.
15. Transfer to a piping bag with a 1 cm tip.
16. Pipe 2.5 cm rounds onto the prepared sheets, using your guides.
17. Tap sheets firmly on the counter 2-3 times to smooth tops and release air bubbles.
18. Rest for 15 minutes (up to 1 hour in humid conditions) until a thin crust forms and no batter sticks to your finger.
19. Bake for 15-18 minutes. After 2 minutes, crack the oven door to release moisture. Rotate sheets and racks halfway.
20. Macarons are ready when tops are firm but not browned. Cool completely on sheets over a wire rack.
21. Once cool, fill with honey and sandwich together.
Voilà—your honey-filled homemade macarons are ready! Crispy tops, perfect feet, and unbeatable flavor. Store in an airtight container in the fridge for up to a week.
- Grind coarse almond flour with icing sugar in a food processor if needed.
- Use eggs aged 3+ days, at room temperature for best volume.
- Whip whites to glossy peaks—avoid overbeating into grainy texture.
- Fold gently: Lift from bottom to top without deflating air.
- Batter should flow like lava; too runny means flat macarons.
- No piping tip? Snip a corner from a quart-size bag and tie the top.
- Draw circles on parchment backsides to avoid marks. Silicone mats work too.
- Ease removal: Add a few drops of water under parchment post-bake for steam.
- Swap honey for jam, ganache, or add food coloring for variety.
For more mastery, check out Mercotte's Solution Macarons book.
