Name: Mini French Macarons Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 44 min
Cuisine: French
Ingredients: 35 g superfine almond flour – blanched (1/3 cup); 31 g powdered sugar (1/3 cup); 30 g aged egg whites (about 1 large egg white); Pinch cream of tartar (optional); 30 g granulated sugar (2 Tbsp); Pink gel food coloring (optional); 28 g unsalted butter, room temperature (2 Tbsp); 2 g vanilla extract or vanilla bean paste (1/2 tsp); Pinch fine salt; 60 g powdered sugar (1/2 cup); 5 g heavy whipping cream, room temperature (1 tsp)

Jump to Recipe· 4.4 from 52 reviews

If you’ve ever dreamed of mastering that delicate and charming French classic, you’re going to adore this Mini French Macarons Recipe. These petite, pastel-hued delights offer a perfectly crisp shell that gives way to a soft, chewy center, filled with a luscious buttercream that’s simply irresistible. Whether you’re celebrating a special occasion or just craving a gourmet treat, this recipe breaks down the artistry of macarons into easy-to-follow steps, making the process absolutely achievable and incredibly rewarding. Trust me, once you try these, they’ll become your new favorite go-to for impressing friends and satisfying your sweet tooth.

Ingredients You’ll Need

A close-up view of a vibrant bright pink creamy mixture with a smooth and slightly thick texture inside a clear blender container. The mixture clings to the sides and a spatula with the same pink mixture is lifted above it, showing the thickness and softness of the mixture. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, thoughtfully chosen ingredients, this recipe transforms into a masterpiece of flavor and texture. Each component is essential: from the almond flour’s nutty depth to the airy egg whites that create that iconic crisp shell, every little bit plays a vital role in bringing your mini macarons to life.

Superfine almond flour (35 g): Using blanched and superfine almond flour ensures a smooth, tender shell without any gritty texture.
Powdered sugar (31 g + 60 g): The powdered sugar works double duty—first mixed with the almond flour for a silky batter, then sweetening the buttercream for that perfect balance.
Aged egg whites (30 g): Aged egg whites whip up into glossy meringue far better, giving your cookies that iconic rise and delicate cracks.
Cream of tartar (pinch): This optional booster stabilizes the egg whites, helping to achieve those stiff, shiny peaks.
Granulated sugar (30 g): Slowly folded into your egg whites to create a firm meringue base that holds its shape throughout baking.
Pink gel food coloring (optional): If you want to add a little extra charm and character, a few drops will tint your macarons to sweet perfection.
Unsalted butter (28 g): Softened and whipped, this forms the creamy heart of your buttercream filling.
Vanilla extract or vanilla bean paste (2 g): Just a touch infuses warmth and depth into your frosting, making every bite heavenly.
Fine salt (pinch): Enhances the sweetness and balances all flavors beautifully in the buttercream.
Heavy whipping cream (5 g): Adds creaminess and helps achieve the perfect frosting consistency.

How to Make Mini French Macarons Recipe

Step 1: Whip the Egg Whites

Start by pouring your aged egg whites into a mixing bowl and whip them on medium speed until small bubbles appear on the surface. Adding a pinch of cream of tartar at this stage is a helpful trick to stabilize your meringue. Continue whipping until you reach the soft peak phase, where the egg whites hold shape but still have a gentle bend at the tip. This is the foundation for that iconic macaron shell.

Step 2: Sweeten and Color the Meringue

Gradually add the granulated sugar while beating at medium speed for about 30 seconds to ensure it dissolves properly and adds structure. If you want to incorporate a lovely tint, now’s the perfect moment to add your pink gel food coloring. Increase the mixer speed to medium-high and whip until stiff, glossy peaks form, meaning the meringue is shiny and holds sharp peaks when the whisk is lifted.

Step 3: Fold in Dry Ingredients

Gently sift together the superfine almond flour and powdered sugar to remove any lumps—this step influences the smoothness of your macarons dramatically. Incorporate these dry ingredients carefully into the meringue with a folding motion. You’re aiming for a batter thick enough to flow off your spatula in a steady ribbon, indicating just the right consistency called “macaronage.” Overmixing or undermixing here can change the texture, so take your time.

Step 4: Pipe Your Macarons

Transfer the batter into a piping bag fitted with a small round tip and pipe tiny 1/2-inch rounds onto your lined baking sheets, spacing them about an inch apart. To ensure smooth, even shells, firmly bang the baking trays on your counter a few times. This helps pop any stubborn air bubbles. Use a toothpick to gently remove any bubbles that rise to the surface before the resting phase.

Step 5: Rest and Bake

Patience is key! Let your piped shells rest uncovered for 15 minutes or until they develop a dry, matte “skin.” This crucial step helps your macarons develop their signature feet during baking. Meanwhile, preheat your oven to 315°F (157°C). Bake one tray at a time on the middle rack for 12 to 14 minutes, rotating halfway so they bake evenly and don’t brown too quickly. Once baked, allow them to cool completely on the tray before carefully peeling them off the mat.

Step 6: Prepare the Buttercream Filling

While your shells cool, whip your room-temperature butter on medium speed until smooth and creamy. Mix in vanilla extract and a pinch of salt for a hint of warmth and complexity. Slowly add powdered sugar and heavy cream, keeping the mixer on low until everything is well incorporated and reaches a creamy, pipeable consistency. Adjust the thickness by adding more cream or powdered sugar in small amounts if needed.

Step 7: Assemble Your Mini French Macarons Recipe

Pair your macaron shells by size and pipe a small dollop of your luscious buttercream onto one shell. Gently sandwich it together with its partner, making sure the filling reaches all the way to the edges without spilling over. For best flavor and texture, place the finished macarons in an airtight container and chill in the fridge overnight. Allow them to come to room temperature before enjoying the full magic of this Mini French Macarons Recipe.

How to Serve Mini French Macarons Recipe

The image shows multiple bright pink round cookie shells arranged on a baking mat, which has a light brown grid texture. Each shell is shiny, smooth, and puffy, sitting on black circle outlines drawn on the mat to guide their size and placement. The shells look fresh and slightly raised as if they are ready to be baked or have just been baked. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a little extra sparkle by dusting your macarons with edible pearl dust or finishing them with a delicate sprinkle of finely chopped pistachios. These subtle touches make them feel impeccably festive and perfect for gifting.

Side Dishes

Mini French macarons pair beautifully with a warm cup of tea, a rich espresso, or even a sparkling glass of champagne. Their light sweetness complements both casual afternoons and elegant celebrations alike, making them ultra-versatile for many occasions.

Creative Ways to Present

Arrange your macarons on a beautiful tiered cake stand or in pastel-colored boxes with soft tissue paper for gifting. Consider matching the buttercream flavor to your party theme—for example, a hint of lavender or rose for spring events—to elevate the presentation and surprise your guests.

Make Ahead and Storage

Storing Leftovers

Because macarons are best enjoyed fresh, keep any leftovers refrigerated in an airtight container to maintain their texture and flavor. Proper storage helps the shells stay crisp while letting the buttercream develop even richer flavor over the next couple of days.

Freezing

Macarons freeze beautifully! To freeze, place them in a single layer on a parchment-lined tray and freeze for a few hours before transferring them to an airtight container or freezer-safe bag. This method prevents the shells from sticking together and allows you to enjoy these treats months later with minimal quality loss.

Reheating

Thaw frozen macarons overnight in the refrigerator and bring them to room temperature before serving. Avoid microwaving, as this can soften the shells too much and spoil the delicate texture you worked so hard to achieve.

FAQs

Why is aging egg whites important in this Mini French Macarons Recipe?

Aged egg whites allow some of the moisture to evaporate, resulting in more stable, voluminous meringue that’s crucial for creating a smooth shell with perfect feet.

How do I know when the macaron batter is properly mixed?

Look for a thick ribbon effect: when you lift your spatula, the batter should flow slowly and smoothly off in a steady ribbon without breaking immediately.

Can I use food coloring other than pink?

Absolutely! Gel food coloring works best for color intensity without thinning the batter; feel free to customize your macarons in any hue you like.

What causes hollow macarons and how can I prevent them?

Hollowness usually results from overmixed batter or improper oven temperature. Be sure to fold just until combined and carefully monitor your oven to keep it steady at 315°F (157°C).

How long do mini macarons keep after assembling?

When stored airtight in the fridge, they stay fresh and tasty for up to 3 days. The overnight chilling step enhances their texture and flavor but avoid longer storage as quality declines.

Final Thoughts

Now that you have the full scoop on this Mini French Macarons Recipe, I hope you’re inspired to dive right in and create these charming confections yourself. They’re an absolute joy to make and share, turning any occasion into something a little more magical. Happy baking, and enjoy every delightful bite!