Macarons (Easier Than You Think!)

Thought making your own macarons was too difficult? That's what I thought until I tried making it. Once you understand the steps, it really is easy!

When your bring them to the next party, everyone will be very impressed with your baking skills!

Macarons with Custard Buttercream Filling

What you'll need:

  • KitchenAid Mixer with whisk attachment
  • Kitchen Scale (makes a HUGE difference)
  • Large Rubber Spatula (to fold ingredients)
  • 100g of egg whites (from approximately 3 eggs, *save the yolks for the filling)
  • 140g almond flour (1 1/2 cups)
  • 95g granulated sugar (almost 1/2 cup)
  • 130g confectioner's sugar (1 cup)
  • 1/2 tsp vanilla extract 
  • 1/2 tsp extract of your choice (almond or orange are delicious, *can sub for another 1/2 tsp of vanilla)
  • 1/4 tsp cream of tartar
  • Freeze-Dried Fruit powder (optional, but this adds color and flavor. I like strawberry)

How to make the macaron cookie:

  1. Separate the egg whites carefully. Put the egg whites into your KitchenAid mixing bowl. Set the yolks aside in another bowl, and put into fridge. You will use the yolks for the custard buttercream filling.
  2. Sift the almond flour and confectioners sugar into a separate bowl.
  3. Using the mixer on high speed, start whipping the egg whites. After about 30 seconds to 1 minute, when it starts to look foamy, add your cream of tartar.
  4. SLOWLY add your granulated sugar. This step is crucial! You must add the sugar slowly, while whipping the egg whites on high.
  5. Add your vanilla and any other extract if you desire, along with your freeze-dried berry powder if you wish. Continue whipping on high until stiff peaks form.
  6. Once you can remove the whisk attachment and there is a stiff peak on the end, you can start folding in your dry ingredients. Using your large rubber spatula, start SLOWLY adding and folding in your almond flour and confectioner's sugar. Make sure you are gentle with the folding. You want to preserve the fluffiness of the meringue. 
  7. You should be able to move your spatula in a figure-8 motion, letting the mixture slowly drip from your spatula. It should hold the shape of the figure-8 without breaking. If so, Spoon into a piping bag.
  8. Pipe about 1-inch cookies onto a baking sheet lined with parchment paper. Hold the piping bag upright, not at an angle. This will help your cookie to have an even shape. 
  9. Once all piped, gently lift the tray and tap it several times to help release any air bubbles.
  10. Pre-heat your oven to 300 degrees F. While pre-heating, allow your macarons to sit and rest for about 45 minutes. 
  11. Bake for 15 minutes, and rotating your tray once in the middle of the baking time.
  12. Allow to cool completely

For the Custard Buttercream Filling:

  • 4 egg yolks
  • 3/4 cup grass-fed butter
  • 100g granulated sugar (1/2 cup)
  • 65g confectioner's sugar (1/4 cup)
  • 1 tsp vanilla extract
  • 3 Tbs water
  • pinch of salt
  • your choice of flavorings (1/2 tsp extract of your choice, or 1 1/2 tsp of freeze-dried fruit powder)

How to Make the Custard Buttercream:

  1. Grab a saucepan and combine the granulated sugar and water. Heat over medium-low heat, stirring constantly until the sugar dissolves. Bring to a boil for about 1 minute, stirring constantly. Remove from heat.
  2. Remove your butter from the fridge to soften.
  3. Get your egg yolks out of the fridge (and add 1 more to make 4). Place them in your stand mixer along with the salt, and start whipping them on high until thickened.
  4. With the mixer still whipping the eggs, slowly pour your sugar syrup from the saucepan into the mixer. KEEP MIXING on high speed until the contents in the bowl have cooled to about room temperature.
  5. Add your softened butter about 1 Tbsp at a time, mixing on high with each addition. Continue mixing until all the butter is incorporated and smooth.
  6. Add your vanilla, flavorings, and confectioner's sugar, whisking on high until smooth.
  7. Add to a piping bag.


  1. After the macaron cookies have cooled completely, remove them from the tray, and start piping your filling onto one side of the cookie. Take another cookie and place on top, sandwiching the two together. Be careful not to press too hard, or the filling will seep out.
  2. Place completed cookies onto a tray, and refrigerate for at least an hour or 2 to set.
  3. Serve and enjoy!

Once you've made them once, you'll be tempted to create every flavor you can think of! They are so addicting!