A Simple Guide On How To Make Macarons
These vanilla rosewater macarons sound fancy, but they're actually pretty simple to make. The shells only require 5 ingredients to make! It's not so much about the ingredients, as much as it's about the technique. This one was a pretty highly requested one so I hope you guys enjoy!
Joshua Weissman•
Aug 19, 2025
Ingredients (12)
Macarons
Directions
In a food processor, pulse the almond flour (1 cup), 2 cups (216g) of powdered sugar (2 ¾ cups) and sea salt (¾ tsp) a few times until the mixture is fine.
Transfer to a fine mesh sieve set over a bowl and sift to remove any remaining lumps.
In a large bowl, beat the egg whites (3 large) until soft peaks, about 30-45 seconds. With the beaters still running on medium-high, gradually add the sugar (¼ cup), half a tablespoon at a time. Raise the speed to high and continue to beat until stiff peaks form.
Add a tiny amount of food coloring to the beaten egg whites (3 large) and blend until combined. If a darker shade is desired, add a little more food coloring and blend.
Pour the dry ingredients into the egg whites (3 large) and gently fold with a large rubber spatula until fully incorporated and the mixture is smooth and glossy, with no large air pockets.
Transfer the mixture to a piping bag fitted with a round tip.
Apply a light coat of cooking spray on a large baking sheet and line with parchment paper.
Pipe the batter into 1.5 inches rounds, spaced 1 inch inch apart. Tap the baking sheet against the counter to remove excess air bubbles. Let the macarons sit at room temperature for 30-60 minutes. Leave the pan uncovered so that the top of the macarons can dry out.
Preheat the oven to 285°F.
Bake the macarons for 17-19 minutes. Let the macarons cool on the tray for a few minutes before carefully peeling them off the parchment. Arrange the macarons on a wire rack and cool completely.
In a medium bowl, beat the butter (¼ cup) until smooth and creamy. Add the remaining 0.75 cup powdered sugar (2 ¾ cups) and salt ( pinch). Beat until well combined. Add the rosewater (¼ tsp), vanilla extract (½ tsp) and milk (½ tsp), and beat until thoroughly incorporated.
Transfer the filling to a clean piping bag fitted with a round tip. Pipe 1 tablespoon onto the flat side of a macaron, right in the center. Place another macaron on top, flat side facing down and press gently to help push the filling to the edges. Repeat with the remaining macarons.
