Macarons often get bad press, with claims that it is notoriously difficult to make. Admittedly, there is some truth to this as they are not the easiest to make, let alone to be perfect. You may find it how to make macarons online or look it up any pastry books, but you may be overwhelmed by all the different recipes and steps! The good news is, you don’t have to do the hard work because My Weekend Plan has compiled a simple yet fulfilling 5-step Macarons recipe, with fail-safe tips at each step, to guarantee you perfect, flavourful macarons each time.

Making the Macaron Shells.


Step 1: Sift, combine and mix powdered sugar, almond flour and ½ teaspoon of salt in a bowl. In a separate large bowl, beat egg whites and another ½ teaspoon of salt. Then add granulated sugar until it is fully incorporated and continue to bear until stiff peaks form.
Tip: Stiff peaks form when the bowl can be turned upside down without any of its contents falling out. The egg whites should also have a glossy sheen, if missing, the macaron shells might appear cracked after baking.
Step 2: Combined the almond flour mixture to the egg whites and sugar with a spatula to fold and combine. Use only ¼ each time to mix. Continue to fold slowly after the last addition of the flour. Transfer the batter into a piping bag.
Tip: If you hold up some batter in your spatula, and drop a blob down, it should plod down smoothly and slowly.
Step 3: Place 4 dots at the corners of a baking sheet and place a parchment paper over it, with the batter acting as an adhesive. Pipe the macarons out onto the parchment paper, and then tap the baking sheet to release any bubbles trapped in the batter.
Preheat the oven, and baked the shells now.
Tip: Before baking the shells, let them sit at room temperature for at least 30 mins. This makes them dry to touch and ensure that they come in out in the desired shape after baking.

Making the Buttercream

Step 4: Add butter and beat till light and fluffy. Sift and add in powdered sugar, vanilla extract and heavy cream until the desired consistency is achieved.
Tip: Unlike the shell, the buttercream has to be beat till its smooth and consistent. The best bet here is to use an electric mixer, which simplifies the job.
Step 5: Transfer the buttercream to a piping bag. Add a dollop of buttercream to one shell, and top it with another shell to create a macaron sandwich. Repeat with remaining shells.
Place in an airtight container for 24 hours, and done!
Tip: Since the shells crack easily, it is best to store them on their side, not flat.
It’s that simple. Follow these 5 steps and tips carefully so that they become a part of your routine whenever you make macarons. If you wish to learn more flavours of macarons and start hands-on practice, do not hesitate to contact us to reserve your spot in our macarons class in KL & PJ! You could also get to learn more about us as we promise you it will be the best and cheapest baking class in KL that will fill your weekend with tonnes of fun!
Now get out there, and impress your guests with some homemade macarons!