habbi sweets

How to Make Macarons at Home (For Beginners)

Macarons are beautiful and delicious, but they’re not the easiest dessert to make—especially for beginners.
Many people struggle with making the meringue, getting the right oven temperature, and letting the shells dry properly.
Today, I’ll share my go-to macaron recipe and simple tips to help you succeed at home!

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📋 Ingredients (Makes about 15 macarons)

• 70g almond flour
• 70g powdered sugar
• 2 egg whites (about 70g)
• 70g granulated sugar
• Food coloring (optional)
• Filling: ganache, buttercream, or anything you like

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🍳 Step-by-Step Instructions

1. Sift the almond flour and powdered sugar

→ Sifting ensures a smooth and shiny shell.
→ Use a medium mesh sieve—not too fine—so the powders don’t clump together or get over-processed.
Overly fine sifting can lead to uneven texture in the batter later.

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2. Make the meringue

→ Whip the egg whites until foamy, then add the sugar in 3 parts while continuing to whip.
→ Use room-temperature egg whites—they whip faster and more stably.
→ Beat until stiff peaks form (when you lift the whisk, the tip of the peak should stand up straight without drooping).

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3. Macaronage (mixing the batter)

→ Gently fold the sifted powders into the meringue using a spatula.
→ Test the batter by dropping it from the spatula—it should flow slowly like a ribbon, but not spread too much when it lands.
→ Overmixing will make the batter too runny and ruin the shape.

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4. Piping & Drying

→ Transfer the batter to a piping bag and pipe onto a baking tray lined with parchment paper.
→ Let them dry for 30–60 minutes, or until you can touch the surface without it sticking to your finger.
→ If you’re using a convection oven (with air circulation), you can pipe the batter with a bit of space between shells and bake without drying. This trick can save time!

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5. Baking

→ Bake at 150°C (300°F) for 12–15 minutes.
→ Important: Do not open the oven door during baking.
Sudden changes in temperature can cause the shells to crack or collapse.
→ If you see “feet” (the ruffled base) forming nicely, you’re on the right track!

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6. Cooling & Filling

→ Let the shells cool completely, then fill with your choice of ganache, buttercream, etc.
→ For best flavor and texture, refrigerate the assembled macarons in an airtight container for at least a day.

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✅ Summary Tips for Beginners

• Use a medium sieve to avoid clumps and over-sifting
• Use room-temperature egg whites for stable meringue
• Watch the batter texture—don’t overmix
• Convection oven? You might not need to dry the shells
• Never open the oven while baking!
• Don’t give up—practice makes perfect with macarons 😊