Macarons

These macarons are delightfully crisp on the outside and chewy on the inside, filled with a smooth, sugar cookie-inspired buttercream and decorated with royal icing for a beautiful finish. I love how these elegant little treats look stunning and taste even better, combining almond shells, buttery filling, and a hint of vanilla sweetness.

Why You’ll Love This Recipe

I adore this recipe because it produces consistently perfect macarons—delicate, flavorful, and beautiful every time. The golden sugar gives the shells a subtle caramel undertone, and the sugar cookie buttercream makes them irresistibly rich. I also enjoy how versatile they are—I can color, decorate, or flavor them any way I like.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Macaron Shells
100 grams Domino® Golden Sugar
4 grams egg white powder optional, read notes
100 grams egg whites
105 grams almond flour
105 grams Domino® Powdered Sugar

Royal Icing
1 1/2 cups Domino® Powdered Sugar (187 grams)
1 tbsp meringue powder
4 tbsp water
2 drops black gel food coloring
1 drop yellow gel food coloring

Sugar Cookie Buttercream
1/2 cup all-purpose flour (63 grams)
1/2 cup unsalted butter (113 grams)
1/4 cup Domino® Golden Sugar (50 grams)
1 1/4 cup Domino® Powdered Sugar (156 grams)
1 tsp vanilla extract
1/8 tsp almond extract
1/2 tbsp milk or heavy cream
1/4 cup desiccated coconut shredded (50 grams)

Directions

1. I start by sifting the almond flour and powdered sugar together into a large bowl to remove any lumps.
2. In another bowl, I beat the egg whites until foamy, then slowly add the golden sugar while continuing to whip.
3. I beat the meringue until stiff, glossy peaks form. If I’m using egg white powder, I add it at the start for extra stability.
4. I gently fold the almond flour mixture into the meringue in three additions, using a spatula to achieve a smooth, lava-like consistency.
5. I transfer the batter to a piping bag fitted with a round tip and pipe 1½-inch circles onto a parchment-lined baking sheet.
6. I tap the baking sheet firmly on the counter to release air bubbles and let the shells rest for 30–60 minutes, until a skin forms on top.
7. I preheat the oven to 300°F (150°C) and bake the shells for 14–16 minutes, rotating the pans halfway through.
8. I let the shells cool completely before removing them from the parchment paper.
9. For the royal icing, I whisk together the powdered sugar, meringue powder, and water until smooth and slightly thickened. I divide it, tint with gel food coloring, and set it aside for decorating.
10. To make the sugar cookie buttercream, I first heat-treat the flour by microwaving it for about 1 minute, then let it cool.
11. I beat the butter until creamy, then add the golden sugar, powdered sugar, and cooled flour.
12. I mix in vanilla extract, almond extract, milk or cream, and shredded coconut, whipping until light and fluffy.
13. I pair similar-sized macaron shells and pipe the buttercream onto one shell, gently sandwiching it with another.
14. Once filled, I decorate the tops with royal icing designs and let them dry completely.
15. I refrigerate the assembled macarons for at least 24 hours to allow the flavors to develop before serving.

Servings and Timing

This recipe makes about 20–24 macarons (40–48 shells). It takes around 30 minutes to prepare, 15 minutes to bake, and at least 24 hours to rest for the best flavor and texture.

Variations

I sometimes flavor the shells with a touch of almond or vanilla extract for extra aroma. For colorful macarons, I add a few drops of gel food coloring to the meringue before folding in the dry ingredients. When I want a flavor twist, I replace the buttercream with lemon curd, chocolate ganache, or raspberry filling.

Storage/Reheating

I store the filled macarons in an airtight container in the refrigerator for up to 5 days. They taste best after resting for a full day. For longer storage, I freeze them (filled or unfilled) for up to 2 months, separating layers with parchment paper. I thaw them overnight in the refrigerator before serving. Macarons should never be reheated—they’re best enjoyed cold or at room temperature.

FAQs

Why did my macaron shells crack?

Cracks often happen when the shells haven’t rested long enough or the oven temperature is too high.

Can I skip the egg white powder?

Yes, it’s optional, but I find it helps create sturdier shells, especially in humid conditions.

How do I know when the macarons are done baking?

I gently touch the tops—they should feel firm and not wiggle from the feet.

Why are my macarons hollow?

Hollow shells can come from overmixing or underbaking. I try to keep my folding gentle and bake until fully set.

Can I make the buttercream ahead of time?

Yes, I make it up to 3 days in advance and store it in the refrigerator, bringing it to room temperature before piping.

How can I make my macarons more flavorful?

I add extracts, zests, or a hint of spice to the batter or filling to boost the flavor.

Can I use granulated sugar instead of golden sugar?

Yes, but I love the slight caramel flavor golden sugar adds to the shells.

How do I get smooth tops on my macarons?

I sift the dry ingredients thoroughly and tap the baking sheet firmly to remove air bubbles.

Can I decorate macarons with royal icing?

Absolutely, and I love doing it—it makes them look elegant and festive.

How long should macarons mature before eating?

I let them rest for at least 24 hours in the fridge; the flavor and texture improve dramatically.

Conclusion

I love how these macarons combine the classic almond shell with a rich sugar cookie buttercream and beautiful royal icing decoration. They’re crisp, chewy, buttery, and sweet all at once—an elegant treat that’s as fun to make as it is to eat. Every batch feels like a little masterpiece, perfect for gifting or indulging in something special.

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