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sweet tart macarons in a pile together.
5 from 3 votes
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Sweet Tart Macarons

Enjoy a classic candy flavor in a new way with sweet tart macarons! This easy-to-follow macaron recipe is packed full of tips, tricks, and process shots every step of the way to set you up for success even as a beginner!
Servings 20 macarons
Prep 40 mins
Cook 13 mins
Total 1 hr 23 mins
Course : Dessert
Cuisine : French
Author : Cambrea Gordon


  • 124 grams powdered sugar
  • 140 grams almond meal
  • 110 grams sugar
  • 107 grams egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 1 drop yellow gel food coloring, americolor
  • white non peril sprinkles

Sweet Tart Buttercream

  • ½ cup unsalted butter room temperature
  • 1 cup powdered sugar
  • pinch salt
  • teaspoon cherry Kool-Aid powder
  • teaspoon grape Kool-Aid powder
  • teaspoon lemon Kool-Aid powder
  • teaspoon strawberry Kool-Aid powder


Shell Instructions

  • In a large bowl, sift together the powdered sugar and almond meal until no lumps remain.
    124 grams powdered sugar, 140 grams almond meal
  • Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.
    107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
  • Slowly add in the granulated sugar and then increase the speed to medium high. Mix for 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for 1-2 minutes longer or until stiff peaks form.
    110 grams sugar, 1 drop yellow gel food coloring, americolor
  • Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
  • Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
  • Line an upside down baking tray with a silicone baking mat.
  • Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
  • Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired. Sprinkle with white non perils if desired.
    white non peril sprinkles
  • Let the macarons sit at room temperature for 30 minutes to form a skin.
  • While the macarons are resting, preheat your oven to 300F/149C.
  • Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow them to cool completely on a wire rack before filling.

Buttercream Instructions

  • In a stand mixing bowl, mix the butter on low until smooth, then add the powdered sugar and salt and mix on low speed until completely combined.
    ½ cup unsalted butter, 1 cup powdered sugar, pinch salt
  • Scrape down the sides and bottom of the bowl. Increase the speed to medium and mix until light and fluffy, about 2 minutes.
  • Add the koolaid powders and mix until well combined. Taste and add more powder to a stronger flavor if desired.
    ⅛ teaspoon cherry Kool-Aid powder, ⅛ teaspoon grape Kool-Aid powder, ⅛ teaspoon lemon Kool-Aid powder, ⅛ teaspoon strawberry Kool-Aid powder
  • Assemble the macarons, piping a dollop of the buttercream in the center of one shell and then sandwiching it with the other. Place them in a sealed container to mature overnight in the fridge to soften, then enjoy!


Step by step process photos are provided above, in the body of this post.


recipe tips

  • Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
  • Wipe your mixing bowl with vinegar- This will ensure it is free from any fat residue which can prevent your eggs from whipping.
  • Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
  • Don't skip resting them- resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
  • Make sure your oven is at the right temperature - you don't want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
  • Let them mature overnight- once filled and assembled, let the macarons mature in the fridge overnight. This will soften the shells and marry the flavors together.


  • Refrigerator: Once filled, store them in an air-tight container in the fridge overnight to mature. They will stay fresh for 1 week in the fridge.
  • Freezer: You can freeze just the shells or the assembled macarons for up to 1 month!


Serving: 1serving | Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 18g | Vitamin A: 142IU | Calcium: 16mg | Iron: 1mg