I absolutely love this Swiss Meringue Macarons recipe because it’s the easiest one I’ve ever made. Every other recipe I’ve used (including the version passed down by my family) is quite complex.
While this recipe will still take time to make, that’s just the nature of macarons, it uses a 1:1:1:1 ratio. And that makes for a much easier recipe! So just use equal parts egg whites, powdered sugar, granulated sugar, and almond flour.
And your swiss meringue buttercream ingredients use a 3:2:1 ratio which is also easy to remember!
How to Make Swiss Meringue Macarons
- 160g Egg Whites
- 160g Granulated Sugar
- 160g Powdered Sugar
- 160g Almond Flour
- (Optional) Flavor for substituting part of almond flour
- 65g Egg Whites
- 130g Granulated Sugar
- 195g Room Temperature Butter
- 1 tsp. Vanilla Extract
To prepare your macarons preheat your oven to 300 degrees. Next use a double boiler and heat and whisk your egg whites and granulated sugar. Heat until hot to the touch and there are no granules. (If you use a thermometer, the mixture will be about 160 degrees).
Put mixture in your mixer and whip until stiff peaks form. Combine in mixer your almond flour, powdered sugar (and any flavor you desire) and follow macronage steps.
Take your mixture and pipe rounds onto parchment paper lined baking sheet. Lift your pan about ten inches above your counter and drop the pan a few times to remove any air bubbles.
Let your rounds sit out for about ten minutes. Then pop them in the oven for 18-20 minutes. Allow macrons to cool on the pan.
To prepare your buttercream combine all your ingredients and mix until well blended and peaks are formed.
Pipe filling into cookies and refrigerate in an airtight container until ready to serve.
Simple Swiss Meringue Macarons
- Baking Sheet
- Parchment Paper
- Double Boiler
- 160 g Egg Whites
- 160 g Granulated Sugar
- 160 g Almond Flour
- 20 g Optional Flavor (Cookie, cocoa, pumpkin spice, etc.)
- 65 g Egg Whites
- 130 g Granulated Sugar
- 195 g Butter Room Temperature
- Preheat oven to 300 degrees.
- Use a double boiler and heat and whisk egg whites and granulated sugar until reaches 160 degrees or hot to the touch.
- Add mixture to your mixer and whip until stiff peaks are formed.
- Add almond flour, powdered sugar and any desired flavor ingredient and follow macaronage steps.
- Pipe your mixture onto parchment lined baking sheet in rounds. Lift pan about ten inches above counter and drop a few times to remove bubbles.
- Allow your rounds to sit for about ten minutes. Bake for 18-20 minutes.
- Remove and allow to cool on parchment paper.
- Combine all ingredients in mixer and blend until peaks are formed.
- Pipe filling inside two of your macarons.
- Refrigerate in airtight container until ready to serve.
I love adding cocoa powder or pumpkin spice to these macarons but they are great for any of your favorite flavors. You can also add food color to create fun colors. Sometimes I make a rainbow of pastels or fun seasonal color combos. This recipe is about as easy as it comes for swiss meringue macarons and they taste absolutely delicious.
For more great cookie ideas check out these recipes