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If you’ve ever wanted to try your hand at making macarons but felt intimidated by the process, this 2-Ingredient Macarons Recipe is the perfect place to start. 

This versatile treat pairs beautifully with a variety of flavors, from refreshing teas to rich chocolates and fruity desserts. For a light and refreshing contrast, try serving them with Peppermint Iced Tea. 

If you prefer something indulgent, a warm and creamy Nutella Hot Cocoa Bomb is the perfect pairing, as its rich, chocolate-hazelnut flavor complements classic macaron flavors like vanilla, chocolate, and coffee. 

For a fruity, refreshing option, serve your macarons with a scoop of Homemade Blackberry Ice Cream —the tartness of the blackberries adds a delightful contrast, making each bite of the macaron even more enjoyable.

What Are 2-Ingredient Macarons?

Macarons are delicate French confections made from a meringue base and almond flour. They are typically sandwiched with a creamy or fruity filling. Traditional macarons can be finicky to prepare, requiring precise measurements, techniques, and timing.

This simplified version of macarons uses just two ingredients—macaron mix and water. It’s an excellent recipe for beginners or those looking for Easy Homemade Macarons without the complexity of traditional recipes. 

But before we go into this quick and easy recipe, let’s look into how traditional macarons are made.

Recipe 1: Traditional Macarons

If you’re ready to try the classic macaron method, this guide will walk you through each step to create beautiful and delicious macarons at home.

Ingredients To Make This Recipe

To make traditional macarons, you’ll need just a few key ingredients. Each plays an essential role in achieving the perfect texture and flavor.

Macaron Shells

• 4 oz. Confectioners’ sugar – Provides sweetness and helps create a smooth macaron shell.
• 2 oz. Almond flour – The base ingredient that gives macarons their signature texture. Make sure to use finely ground almond flour (not almond meal).
• 1 oz. Granulated sugar – Stabilizes the meringue and adds structure to the shells.
• 1/4 tsp. Salt – Enhances flavor and balances sweetness.
• 2 oz. Egg whites (room temperature) – Creates the meringue, which gives the macarons their delicate texture.
• 1 tsp. Vanilla extract (optional) – Adds flavor to the shells. Feel free to substitute with almond or other extracts.

Buttercream Filling

• 1 stick Butter (room temperature) – The base for a smooth, creamy filling.
• 1 1/2 cups Confectioners’ sugar – Sweetens and thickens the buttercream.

Optional: You can also fill your macarons with chocolate ganache instead of buttercream.

How to Make Perfect Macarons for Beginners

Making macarons requires patience and precision, but by following these steps carefully, you’ll be able to create bakery-quality macarons at home.

1. Weigh out all your ingredients for accuracy.
2. Sift together the almond flour and confectioners’ sugar in a large bowl to remove any lumps. Set aside.
3. In the bowl of a stand mixer, add the egg whites and whisk on medium speed until frothy.
4. Add in the salt, then gradually add the granulated sugar while whisking.
5. Continue whisking until you achieve soft peaks—meaning the meringue holds its shape but curls over slightly at the tips.
6. Gently fold 1/3 of the dry ingredients into the meringue, mixing until no dry spots remain.
7. Add the remaining dry ingredients and fold carefully, using a spatula.
8. If adding food coloring, mix it in at this stage.
9. Continue folding until the batter reaches the “ribbon stage,” meaning it falls off the spatula in a continuous ribbon without breaking.
10. Prepare a piping bag fitted with a small round tip.
11. Line a baking sheet with a silicone mat (or parchment paper).
12. Pipe the batter into small, evenly spaced circles.
13. Tap the baking sheet firmly on the counter 10–20 times to remove air bubbles. Use a toothpick to pop any remaining bubbles.
14. Let the piped macarons sit at room temperature for 30–60 minutes, until they form a skin that doesn’t transfer when touched.
15. Preheat your oven to 300°F (150°C).
16. Bake for 10–15 minutes, until the macarons are set and do not wiggle when touched.
17. Let them cool completely on the baking sheet before removing them.
18. In a stand mixer with a paddle attachment, beat the butter until light and fluffy.
19. Gradually add the confectioners’ sugar, mixing until smooth.
20. Transfer the buttercream to a piping bag fitted with a star tip.
21. Pipe a small circle of buttercream onto half of the macaron shells.
22. Sandwich with the remaining shells, pressing gently to spread the filling.

Tips for Making Perfect Macarons

Here are some essential tips to help you achieve success with your homemade macarons:

• Use a kitchen scale – Macarons require precise measurements for the best results.
• Sift dry ingredients – This prevents lumps and creates smooth shells.
• Whip the meringue properly – Underwhipping or overwhipping can cause the shells to crack or deflate.
• Check the macaronage (batter consistency) – Overmixing or undermixing the batter will lead to texture issues. Stop folding when it reaches the ribbon stage.
• Let the shells dry before baking – Skipping this step can cause cracked or uneven macarons.
• Bake at the right temperature – Too high, and the macarons will brown; too low, and they may not develop their signature feet.
• Cool completely before filling – Otherwise, the buttercream will melt.

Frequently Asked Questions

Why are my macarons hollow inside?

Hollow macarons can be caused by underwhipping the meringue, overmixing the batter, or baking at the wrong temperature. Make sure to whip your meringue until soft peaks form and fold your batter carefully.

Can I make macarons without almond flour?

Almond flour is essential for the classic macaron texture. However, you can try replacing it with finely ground sunflower seeds or hazelnut flour for a nut-free version.

Why did my macarons crack in the oven?

Cracked macarons are often due to not resting them long enough before baking or having too much air in the batter. Make sure to tap the baking sheet firmly to remove air bubbles and allow the macarons to dry before baking.

How should I store macarons?

Store filled macarons in an airtight container in the refrigerator for up to 5 days. For the best texture, let them rest in the fridge overnight before serving. You can also freeze them for up to 3 months.

Can I add different flavors to the macaron shells?

Yes! You can add dry flavorings (such as cocoa powder or ground freeze-dried fruit) to the almond flour mixture. Avoid adding liquid flavorings, as they can affect the batter’s consistency.

Recipe 2: 2-Ingredient Macarons

Using only a pre-made macaron mix and water, you can create stunning macarons with minimal effort. Perfect for beginners or anyone short on time, this method guarantees a hassle-free baking experience.

Ingredients for This Recipe

You only need two ingredients to make these macarons, but following the right techniques will ensure they turn out light, crisp, and delicious!

• Angel Bakes Macaron Mix – A pre-mixed blend that simplifies the macaron-making process while still delivering an authentic texture and flavor.
• Water – Essential for hydrating the mix and creating the perfect consistency. Make sure to use water at the right temperature for the best results.

💡 Optional Additions: You can customize your macarons by adding flavoring oils or food coloring before reaching the ribbon stage.

How to Make This Easy Homemade Treat

This step-by-step method will help you achieve beautiful macarons without the hassle of measuring multiple ingredients.

1. Sift the cookie shell mix using a fine metal mesh sieve or a sifter to remove any lumps. This ensures a smooth batter and even texture.
2. Measure out the correct amount of water as specified on the box.
3. Check the temperature—the water should not be too hot or too cold, as extreme temperatures can affect the batter’s consistency.
4. In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), combine the sifted macaron mix with the measured water.
5. Mix until the batter reaches the ribbon stage—this means the batter should flow off the spatula in a continuous ribbon without breaking.
6. If adding flavoring oil or food coloring, mix it in before reaching the ribbon stage to avoid overmixing the batter.
7. Transfer the batter to a piping bag fitted with a small round tip.
8. Pipe small, even circles onto a baking tray lined with a silicone mat (or parchment paper).
9. Firmly tap the baking sheet on the counter 15–20 times to release air bubbles. Use a toothpick to pop any remaining bubbles.
10. Allow the piped macarons to rest at room temperature for 45 minutes. (While the box might say 15 minutes, resting longer improves the texture.)
11. Preheat the oven to the temperature specified on the box.
12. Bake the macarons according to the package instructions until they form crisp shells and develop their signature “feet.”
13. Once baked, let the macarons cool completely on the baking sheet before handling them.
14. Mix up the buttercream frosting mix according to the package directions.
15. Transfer the frosting to a piping bag fitted with a decorative tip.
16. Pipe a dollop of buttercream onto half of the macaron shells.
17. Place a clean shell on top of each to create a sandwich.
18. While they’re delicious right away, macarons taste even better after maturing in the fridge for 24 hours—this helps the flavors meld and the texture improve.

Tips for Making This Recipe

• Sift the dry mix – This removes lumps and ensures smooth macaron shells.
• Use the right water temperature – Avoid using water that’s too hot or cold, as it affects consistency.
• Mix to the ribbon stage – Overmixing or undermixing can lead to flat, cracked, or lumpy macarons.
• Tap out air bubbles – Banging the tray helps prevent hollow or cracked shells.
• Let them rest before baking – A proper drying time (about 45 minutes) allows a thin skin to form, which helps create smooth tops and distinct feet.
• Cool completely before filling – Filling warm macarons can cause the buttercream to melt.
• Mature them overnight – Allowing the macarons to rest in the fridge for 24 hours enhances their texture and flavor.

Frequently Asked Questions

Can I make these macarons without a stand mixer?

Yes! While a stand mixer makes the process easier, you can also use a hand mixer to whip the batter to the correct consistency. Just be sure to mix until you reach the ribbon stage.

Why do I need to let the macarons rest before baking?

Resting allows the shells to develop a dry “skin” on the surface, which prevents cracking and helps create the signature macaron “feet” during baking. Skipping this step can lead to uneven macarons.

Can I freeze macarons for later?

Yes! Macarons freeze well. Store them in an airtight container in the freezer for up to 3 months. When ready to eat, let them thaw in the fridge for a few hours before serving.

Have you tried this 2-ingredient Macaron Recipe? These simple treats are perfect for beginners or anyone looking for a quick and easy way to make macarons at home. Share your experience and rate the recipe! With endless options for fillings and colors, these macarons are sure to become a favorite in your baking repertoire.

And if you want more, here’s a list of our other best macaron recipes. Happy baking!

Thank you for sharing!