Name: Easy Decorated Macarons
Prep time: 30 min
Cook time: PT-489019H38M13S
Total time: 1 h 30 min
Cuisine: French
Ingredients: Almond flour; Powdered sugar; Egg whites (room temperature); Granulated sugar; Gel food coloring (optional); Filling of choice (buttercream, ganache, jam, etc.)

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These easy decorated macarons are a fun and elegant treat that’s perfect for any special occasion or holiday celebration. With a crisp shell, chewy center, and smooth filling, I find them to be just as satisfying to make as they are to eat. The best part? I can get creative with colors, flavors, and designs to suit any theme or mood.

Why You’ll Love This Recipe

I love how these macarons combine classic French pastry with my own artistic flair. They look impressive but are actually manageable with some patience and the right steps. I can personalize them for birthdays, weddings, holidays, or even as charming gifts. They’re delicate, sweet, and make me feel like a pro baker, even in my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Powdered sugar
Egg whites (room temperature)
Granulated sugar
Gel food coloring (optional)
Filling of choice (buttercream, ganache, jam, etc.)

Directions

I start by sifting the almond flour and powdered sugar together into a bowl to eliminate clumps.
In another bowl, I whip the egg whites until foamy, then slowly add the granulated sugar until stiff peaks form.
I gently fold the dry ingredients into the meringue, being careful not to overmix – I stop when the batter flows like lava.
I divide the batter if I want to use multiple colors and stir in gel food coloring.
Using a piping bag, I pipe uniform circles onto a lined baking sheet and tap the sheet to release air bubbles.
I let them sit out for 30–60 minutes until a skin forms on top. This helps create the signature macaron “feet” when baking.
I bake them at 300°F (150°C) for 15–18 minutes, rotating halfway through.
After cooling, I pair up similar-sized shells and pipe my desired filling onto one half before sandwiching them together.
For decoration, I get creative with edible markers, splatter paint, sprinkles, or a drizzle of chocolate.

Servings and timing

This recipe makes about 20–24 assembled macarons.
Preparation time: 30 minutes
Resting time: 30–60 minutes
Baking time: 15–18 minutes
Total time: Around 1 hour 30 minutes

Variations

I often like to switch things up by experimenting with different flavors and colors. Some of my favorite variations include:

Adding freeze-dried fruit powder (like raspberry or strawberry) to the batter
Flavoring the filling with citrus zest, espresso, or flavored extracts
Creating ombré or marble effects with different food colorings
Making seasonal themes like hearts for Valentine’s Day or snowflakes for winter holidays

storage/reheating

I store my macarons in an airtight container in the fridge for up to 5 days. I find that letting them rest overnight in the fridge improves their texture, making the inside perfectly chewy. If I need to store them longer, I freeze them (assembled or unassembled) in a single layer before transferring them to a sealed container. When I’m ready to enjoy them, I let them sit at room temperature for about 20 minutes.

FAQs

How do I know when the macarons are done baking?

I gently touch the top of one macaron – it should feel firm and not wobbly. The bottoms shouldn’t stick to the parchment paper either.

Why did my macarons crack on top?

That usually means I didn’t let them rest long enough before baking or I overmixed the batter. Resting helps form a stable shell.

Can I make these without almond flour?

Almond flour is essential for the classic macaron texture. Substitutes like other nut flours may work, but the results can vary.

How far in advance can I make macarons?

I like to make them a day ahead so they can mature in the fridge. They can also be frozen up to a month in advance.

What’s the best filling for decorated macarons?

I prefer using firm buttercream or ganache so they hold their shape. Avoid overly wet fillings, as they can make the shells soggy.

Conclusion

Decorated macarons may look fancy, but I find them incredibly fun to make once I get the hang of it. With the right technique and a touch of creativity, I can whip up a batch that’s both delicious and beautiful. Whether it’s for a party, a gift, or just because, these macarons always bring a little joy and a lot of color to my day.