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Mini Macarons

I’ve shared a lot macaron recipes, but lately I’ve been playing around with macarons that are different shapes and sizes. These mini macarons are a miniature version of our favorite french cookie.

image of mini macarons made using the french technique

The French Method vs. the Italian Method

The French method of making macarons involves whisking egg whites together with a bit of sugar to create a French meringue with stiff peaks.

The meringue is then gently folded to incorporated a mixture of finely ground almonds and powdered sugar. The process of folding the dry ingredients into the meringue is called macaronage.

This method is quite a bit easier and quicker than the Italian method, which involves a candy thermometer and temperature sensitive sugar syrup.

With that in mind, this recipe uses the French method to make French mini macarons.

Equipment You’ll Need to Make These Mini Macarons

Like I mentioned above, these mini macarons don’t require a ton of equipment!

However, I find they turn out best when the ingredients are weighed and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.

image of french macarons ingredients laid out on a counter

Below is a list of ingredients I like to use when I make these macarons:

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 and a video tutorial of the process to help guide you through this recipe for French mini macarons.

Step #1: Prep Your Ingredients and Equipment

After 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 Your 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.

image of dry ingredients being sifted into bowl to make french macarons

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.

image of french meringue that's been colored with pink gel food coloring

Step #3: Mix the Dry Ingredients Into The Meringue

Fold the dry ingredients into the meringue. When your 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.

image of pink macaron batter that's been mixed perfectly and is ready to be piped

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.

image of mini macarons shells being piped

Step #5: Rest Your 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.

image of mini pink macaron shells that've been piped and are resting before being baked

Step #6: Bake Your Macarons

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 Your 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!

image of a mini macaron filled with buttercream frosting

Troubleshooting These Mini Macarons

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

Macarons can be incredibly temperamental and it might take a few tries to get them just right.

If you run into any issues please check out my detailed French macaron troubleshooting guide.

image of mini pink macarons

Choosing The Right Filling for Your Mini Macarons

Almost all of 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 Italian 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.

image of mini macarons colored pink with gel food coloring and filled with american buttercream

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.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang/drop your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 15 minutes before they’re baked to allow them to develop a skin.
  • 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 raspberry macarons, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

You can also tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 36 mini macarons

Mini Macarons

image of mini macarons

Learn how to make perfect mini macarons! My step by step tutorial & detailed recipe will help you master miniature versions of these delicious little delicacies.

Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 6 minutes

Ingredients

Mini Macarons

Tiny Batch Buttercream Frosting

  • 28g unsalted butter, room temperature (2 Tbsp)
  • 2g vanilla extract (1/1 tsp)
  • pinch of salt
  • 60g powdered sugar (1/2 cup)
  • 5g heavy cream (1 tsp)

Equipment

Instructions

Mini French Macarons

  1. Sift 35g superfine almond flour and 31g powdered sugar into a large bowl and set aside.
  2. Pour 27g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Add 27g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1/2 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. Let the macarons rest for 15 minutes to develop a skin. The macarons should look matte once the skin has formed.
  8. As the macarons rest, preheat your oven to 300 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 8-9 minutes and rotate your pan halfway through.
  10. Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.

Tiny Batch Buttercream Frosting

  1. Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
  2. Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
  3. Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.
  4. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional heavy cream or milk (1/2 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 tsp at a time).
  6. Place in a small piping bag with a small round tip and set aside.

Assembling These Mini Macarons

  1. Pipe a dollop of buttercream or frosting of your choice around one macaron shell then gently press a second shell on top of the frosting to create a sandwich.
  2. Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 72 small macaron shells, which can be used to make mini 36 macarons.

The yield and bake time can vary based on how small you pipe your shells. For reference, I piped these shells with a diameter of about 1/2 inch.

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

Tips for Making the Best Mini Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Use gel food coloring. If you try to use liquid food coloring it can throw off the consistency of the batter.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.

Making These Mini Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be stored at room temperature for up to 2 days in an airtight container.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made 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.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 41Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 9mgCarbohydrates 4gFiber 0gSugar 3gProtein 1g

Thomas Stahel

Thursday 18th of March 2021

There's something wrong. You say 2 egg whites and 27g as equivalent. This can't be correct. Normally 1 egg has egg white of around 25 to 40 grams. So 2 egg whites are at the very least double your weight. What is correct now?

Katie H

Wednesday 3rd of February 2021

Not macaron related, but I’ve been trying your recipes, but my cakes don’t come out with the same kind of structure yours do. What could I change to make it better?

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