Raise your hand if you love Macarons. Now, raise your hand if you dislike the cost at your local bakery? We have the perfect solution… Make your own.

Yes, that’s right. You are going to make your own delicious macarons and we are going to show you that it’s easy and fun.

Macarons come in a variety of colors and flavors. We made banana macarons using our banana extract, but you can choose anything. We also recommend gel food coloring to preserve the depth of the color. Not to worry if you don’t have it, liquid still works great.

These little guys are easy, yet time consuming, so don’t say we didn’t warn you. They are the perfect recipe for these summer rainy days when you have no choice but to stay inside and whip up something to fill your belly.

So check out our recipe below along with some tips and tricks to making your macarons perfect every time.

Easy Banana Macarons


(Yield 30 Macarons)


1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon banana extract (or flavor of your choice)
2 drops yellow gel food coloring (or color of your choice)


1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon banana extract (or flavor of your choice)
3 tablespoons heavy cream

Banana Macaron


Make the Pastry

1. To start mix the dry ingredients. In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. Now, it’s time for the wet ingredients. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form. Hint: (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring, we used yellow, and beat until just combined.

4. Now we mix everything together. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up. Hint: The batter will be slightly stiff and will stay in that figure 8 formation.

5. Now you’re ready pipe. Transfer the macaron batter into a piping bag fitted with a round tip.

Hint: Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

6. Pipe Time. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Hint: Tap the baking sheet on a flat surface 5 times to release any air bubbles.

7. Let them sit. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

Preheat the oven to 300˚F (150˚C).

8. Time to bake. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

9. So cool. Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream filling:

10. The key is fluffy filling. In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

11. Pipe the filling too. Transfer the buttercream to a piping bag fitted with a round tip.

12. Time to fill. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

Hint: Place in an airtight container for 24 hours to “bloom”.


This recipe adapted from Tasty