These mini macarons are a bite-sized version of our favorite French macarons!

Making These Mini Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and used the French method for this recipe.

Equipment You’ll Need to Make These Mini Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

• Kitchen scale
• Stand Mixer or Electric Mixer
• Large piping bag
• Round piping tip
• Large, flat baking sheets
• Silpat Mats (or parchment paper)

Making Mini Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process to help guide you through this recipe.

Step #1: Prep the Ingredients and Equipment

After prepping and weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease.

This helps the meringue whip up better!

Step #2: Sift the Dry Ingredients

Sifting your superfine almond flour and powdered sugar will help your macaron shells turn out nice and smooth.

This step makes sure that no chunks of almond or powdered sugar get mixed into your macaron batter.

Step #3: Make French Meringue

Next, it’s time to make the French meringue! Whisk the egg whites on a medium speed until soft peaks form, then add in the granulated sugar.

Once the sugar is added, mix in a bit of gel food coloring if desired. I decided to color my mini macs pink!

Increase the mixing speed to medium high and mix until stiff peaks form like in the photo below.

Keep a close eye on your mixer to avoid over-mixing your meringue.

Step #3: Mix the Dry Ingredients into the Meringue

Fold the dry ingredients into the meringue. When the batter is the right consistency, it should form a thick ribbon that flows off your spatula when it’s lifted.

Another way to test your batter is the figure 8 test. Try to create a figure 8 using the flowing batter.

If you’re able to create one your batter is ready to go. If the stream of batter breaks before you’re able to, you may need to stir it a bit more.

Step #4: Pipe the Macaron Shells

Fill a large piping bag with the macaron batter and pipe 1/2-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick.

This can help you avoid hollow or cracked shells.

Step #5: Rest the Piped Macarons

Next let the macarons rest for 15 minutes until they form a skin.

They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest preheat your oven.

Step #6: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray on the middle rack of your oven.

Bake time can vary based on the size of macarons you pipe and your oven, so adjust the bake time as needed.

Let the macarons cool fully on the pan then gently remove them from the silpat mat.

Step #7: Assembling These Mini Macarons

The final step is to pipe a dollop of your favorite buttercream on one macaron shell then top it with a second shell.

Then place the finished macarons in the fridge to mature overnight and bring them to room temperature the next day then enjoy!

Troubleshooting These Mini Macarons

While I’d love to think everyone’s first batch of these mini macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing The Right Filling for These Mini Macarons

Almost all the flavor in a macaron comes from its filling. The shell gives the macarons an incredible texture, but the filling is what determines its flavor.

I have a big sweet tooth, so I like to fill my macarons with my American buttercream.

If you don’t want your macarons to be super sweet, I recommend using a 1/4 batch of my hybrid buttercream or Swiss meringue frosting.

Recipe Yield

This recipe makes about 72 mini macaron shells that are 1/2-inch in diameter, which can be used to make 36 mini macarons.

Do keep in mind that the yield and bake time can vary based on the size of macarons you pipe.

This small batch macaron recipe can also be used to make 18 regular sized macaron shells.

Tips for Making the Best Mini Macarons

• Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
• Separate your own eggs and age them if possible. Do not use egg whites from a carton.
• Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
• Use a macaron mat or print out a template to help you pipe consistently sized macarons.
• Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
• If your first batch of macarons doesn’t turn out, please check out my macaron troubleshooting guide.

Making These Mini Macarons in Advance & Storage Tips

• You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
• Store macarons at room temperature for up to 2 days in an airtight container.
• Refrigerate macarons for up to 5 days in an airtight container.
• Freeze filled macarons for up to a month in an airtight container.
• Unfilled macaron shells can be frozen for up to a month in an airtight container.
• Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for mini macarons, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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