Mini Macarons Recipe

Here are the ingredients that you need to compile for this recipe:

Mini Macarons

  • 35g superfine almond flour – blanched (1/3 cup)
  • 31 g powdered sugar (1/3 cup)
  • 27g aged egg whites – about 2 large eggs
  • pinch of cream of tartar – optional
  • 27g granulated sugar (2 Tbsp)
  • gel food coloring

Tiny Batch Buttercream Frosting

  • 28g unsalted butter, room temperature (2 Tbsp)
  • 2g vanilla extract (1/1 tsp)
  • pinch of salt
  • 60g powdered sugar (1/2 cup)
  • 5g heavy cream (1 tsp)


Here are the directions that you need to follow to make these macarons:

  1. Sift 35g superfine almond flour and 31g powdered sugar into a large bowl and set aside.
  2. Pour 27g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Add 27g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point.
  4. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it’s lifted. Be careful not to over mix the batter!
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1/2 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. Let the macarons rest for 15 minutes to develop a skin.
  8. As the macarons rest, preheat your oven to 300 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 8-9 minutes and rotate your pan halfway through.
  10. Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.
  11. Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
  12. Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
  13. Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.
  14. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
  15. Place in a small piping bag with a small round tip and set aside.