This no-fail French macaron recipe gives you crisp shells, perfect feet, and a chewy center — every time. Includes a step-by-step tutorial for a fun multicolored swirl shell technique using a simple painted piping bag. Great for beginners and perfect for special occasions!
This recipe became a staple back when I was still taking cake orders. I didn’t offer macarons regularly, but every so often, I’d sneak them onto a dessert table when I had time to play around. I tried this swirl-shell method on a whim — I painted stripes of gel color inside the piping bag and hoped for the best. The result? Gorgeous, multicolored shells that looked way fancier than the effort they took.
After that, it became a bit of a signature look. It’s a fun way to make your macarons stand out, especially for parties or as edible gifts. My daughter loves picking the color combos — last time she asked for purple, green, and pink “just because.” And honestly, it’s now hard for me to go back to plain shells.
Why you will love this recipe
- Beginner-Friendly & Reliable – This no-fail method walks you through each step to help you get consistent results.
- Fun Multicolored Swirl Shells – The painted piping bag technique is easy and turns simple macarons into showstoppers.
- Perfect Texture Every Time – Crisp shell, chewy center, and that signature macaron “foot.”
- Customizable Fillings – Fill with buttercream, ganache, jam, or curd — the shell works with everything!
Ingredients and substitutes
- Egg whites – Aged egg whites are more stable, but fresh at room temp works.
- Granulated sugar – Superfine sugar dissolves faster but regular works fine.
- Almond flour – Blanched, finely ground. Don’t use almond meal with skins.
- Powdered sugar – Also called icing sugar.
- Gel food colors – Use only gel or powder; never liquid, which can ruin the meringue.
- Cream of tartar – Optional, but helps stabilize your meringue.
Step by step: Multicolored French Macarons
- Prep: Pulse the almond flour and powdered sugar in the food processor then sift it twice. Set aside. Line two baking trays with parchment or silicone mats.
- Make the meringue: In a grease-free bowl, whisk egg whites (and cream of tartar, if using) until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form (about 8–10 minutes).
- Macaronage (folding): Add the dry mixture to the meringue. Fold with a spatula until the batter flows in thick ribbons and settles in 10–15 seconds. Do not overmix.
- Color the piping bag: Paint vertical stripes of gel food coloring inside a clean piping bag. Use 2–3 colors. Carefully fill the bag with the macaron batter.
- Pipe and rest: Pipe 1½-inch rounds onto the trays. Tap trays to release air bubbles. Use a toothpick to pop any remaining bubbles. Let rest for 30–60 minutes until the tops feel dry.
- Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 12–14 minutes. Shells should rise with feet and not wiggle when touched. Cool completely before removing from trays.
- Swiss meringue buttercream: In a heatproof bowl, combine egg whites and sugar. Place over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves (about 160°F / 71°C). Remove and whip until stiff peaks and the bowl is cool. Add soft butter, a little at a time, and beat until smooth and creamy. Mix in vanilla.
- Assemble: Match macaron shells in pairs. Pipe a swirl of Swiss meringue buttercream onto one shell. Top with the second shell and press gently. Store in an airtight container and let mature in the fridge for 24–48 hours for best texture.
Troubleshooting
- Cracked shells – Usually from under-resting or oven too hot.
- No feet – Meringue was too soft or batter overmixed.
- Hollow shells – Underbaked or meringue overwhipped.
- Flat or spread-out shells – Batter was overmixed.
- Shells stick to parchment – Underbaked or cooled too quickly.
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Frequently asked questions
Macarons can be stored in an airtight container in the refrigerator for up to 5 days. Yes! Unfilled shells keep well in an airtight container at room temp for 3–5 days or can be frozen for up to a month.
Yes! You can paint 2–3 different stripes of gel color inside the bag for a swirled or tie-dye effect.
Yes, you can freeze macarons. Place them in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
No — use gel or powder food coloring only. Liquid will mess with the consistency of your meringue.
Multicolored French Macarons
This no-fail French macaron recipe gives you crisp shells, perfect feet, and a chewy center — every time. Includes a step-by-step tutorial for a fun multicolored swirl shell technique using a simple painted piping bag. Great for beginners and perfect for special occasions!
Video
Ingredients
- 100 g (3 large) Egg white
- 100 g (½ cups) Granulated sugar
- 100 g (¾ cups) Powdered sugar (confectioners sugar, icing sugar)
- 100 g (1 cups) Almond meal
- ¼ tsp Vanilla extract (I used clear)
- 2 large Egg whites
- 100 g (½ cups) Granulated sugar
- 150 g (¾ cups) Butter unsalted, room temperature
- 1 tsp Vanilla extract
Method
- Prep: Pulse the almond flour and powdered sugar in the food processor then sift it twice. Set aside. Line two baking trays with parchment or silicone mats.
- Make the meringue: In a grease-free bowl, whisk egg whites (and cream of tartar, if using) until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form (about 8–10 minutes).100 g Powdered sugar, 100 g Almond meal
- Macaronage (folding): Add the dry mixture to the meringue. Fold with a spatula until the batter flows in thick ribbons and settles in 10–15 seconds. Do not overmix.100 g Egg white
- Color the piping bag: Paint vertical stripes of gel food coloring inside a clean piping bag. Use 2–3 colors. Carefully fill the bag with the macaron batter.100 g Granulated sugar, ¼ tsp Vanilla extract
- Pipe and rest: Pipe 1½-inch rounds onto the trays. Tap trays to release air bubbles. Use a toothpick to pop any remaining bubbles. Let rest for 30–60 minutes until the tops feel dry.
- Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 12–14 minutes. Shells should rise with feet and not wiggle when touched. Cool completely before removing from trays.
- Swiss meringue buttercream: In a heatproof bowl, combine egg whites and sugar. Place over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves (about 160°F / 71°C). Remove and whip until stiff peaks and the bowl is cool. Add soft butter, a little at a time, and beat until smooth and creamy. Mix in vanilla.2 large Egg whites, 100 g Granulated sugar, 150 g Butter, 1 tsp Vanilla extract
- Assemble: Match macaron shells in pairs. Pipe a swirl of Swiss meringue buttercream onto one shell. Top with the second shell and press gently. Store in an airtight container and let mature in the fridge for 24–48 hours for best texture.
Notes
- Always weigh your ingredients — macarons are picky about ratios.
- Use clean, grease-free bowls and tools for the meringue.
- Sift dry ingredients thoroughly — any lumps can ruin the shells.
- Use gel colors only — liquid food coloring will throw off your meringue.
- Let shells rest fully — under-rested shells will crack.
- Bake one tray at a time for even heat.
- Chill macarons after filling for 24 hours — they’ll be softer and more flavorful.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I finally got a proper scale so I may have to try your recipe for the holidays!
You will love this recipe Arlene.
My macarons always turn out flat or very cakey. I think I fail mostly in the macronage part. Can’t wait to try your recipe and practice some more! Your macarons looks so perfect!!
Yes, macarons are a learning curve but once you get it, it’s gold. Don’t give up. Feel free to ask any questions Jolina.
The macarons look amazing. They are so pretty and dainty — would be marvelous at a tea or coffee and even better given as a gift. I really want to try my hand at making them and you’ve given such good instructions. I think I’ll begin with the vanilla.
Thanks, Marisa. I think you will love these.
Macarons have been so challenging for me to make. I am going to have to follow your recipe and tips and give them another try.
I hope you try and succeed in this recipe. It’s really easy.
You make it look so easy! I think I might actually try these…. they would be great for the holidays. Thanks for all the tips!
It really is easy Denise. I hope you give these a go.
I love all your macaron recipes. I really need to get my act together and give these a try. I adore eating them…I should really try making them.
Thanks, Gloria. You must try. They are so easy.
Your macarons are so perfect they don’t look real. My heavens you’re like a regular assembly line cranking out those treats!! I do like the vanilla — I would love to try my hand at them and give them as gifts. I’m pinning.
Thanks, Marisa – I love baked goodies. You must try these.
these are just perfect I love them and always buy them one of these days I will tackle them you inspired me!
Thanks, Claudia. I think you will have fun with this recipe.
I want to try it immediately! It looks incredible. This recipe really impresses. THANK YOU!
Thanks, Mahy. I hope you try this one soon.
French macarons are one of my favorite cookies of all time. These look absolutely tasty and pretty. I think these would be the perfect treat to pack in a gift box for the holidays!
Absolutely, would be perfect treats to give as gifts on holidays.