Mini Macarons

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5 from 9 ratings

Learn how to make these adorable mini macarons! They're the perfect bite-sized version of our favorite French cookie!!

Prep Time20

Cook Time9

Additional Time15

Total Time44

Course: Macarons

Cuisine: French

Servings: 36 mini macarons

Calories: 40kcal

Author: Chelsey White

Ingredients

Mini Macarons

35 g superfine almond flour - blanched 1/3 cup
31 g powdered sugar 1/3 cup
30 g aged egg whites - about 1 large egg white
pinch cream of tartar - optional
30 g granulated sugar 2 Tbsp
pink gel food coloring - optional

Tiny Batch Buttercream Frosting

28 g unsalted butter, room temperature 2 Tbsp
2 g vanilla extract or vanilla bean paste 1/2 tsp
pinch fine salt
60 g powdered sugar 1/2 cup
5 g heavy whipping cream, room temperature 1 tsp

Equipment

Instructions

Mini French Macarons

Pour 30g of aged egg whites into the bowl and beat with a hand mixer 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 it reaches the soft peak stage.
Add 30g 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.
Sift 35g superfine almond flour and 31g powdered sugar into the meringue. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it's lifted.
Pour the batter into a small piping bag fit with a small, round piping tip and pipe 1/2-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
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.
Let the macarons rest for 15 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
Bake one tray of macarons at a time on the middle rack of your oven for 12-14 minutes and rotate the pan halfway through to help the macarons bake evenly.
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

Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.
Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
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).
Place in a small piping bag with a small round tip, and set aside.

Assembling These Mini Macarons

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

Video

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.

Use a macaron mat or print out a template to help you pipe consistently sized macarons.
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.

Filled 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.

The 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.

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