Hello Lykkers, today we’re stepping into a soft, colorful world where texture, taste, and patience meet—welcome to the magic of macarons. These little cookies are as elegant as they are delicious, with a crisp shell, chewy center, and filling possibilities.

Making macarons at home may feel like a distant dream, but with a little care, some quiet attention, and the right rhythm, it becomes something grounding and beautiful. This guide walks you through the steps gently—because macarons aren’t about perfection. They’re about presence.

Part 1: Mixing, Piping, and Patience

Let’s begin where all good macarons begin—with intention. There’s no rush here. Just the quiet act of measuring, sifting, and folding, like you’re stirring light into clouds.

Here’s how to make one batch (about 15–18 finished macarons):

In a mixing bowl, you can sift100g almond flour and 100g powdered sugar together. Sifting is a little like meditation—slow, steady, gentle. Set this bowl aside.

In a clean, dry bowl, whisk 70g egg whites (from about 2 large eggs) until they start to form soft peaks. Gradually add 50g granulated sugar and keep whisking until glossy, medium-stiff peaks form. Add a drop or two of natural food coloring if you wish—pale pink, soft lavender, or mint green all bring a lovely touch.

Now, you should gently fold the almond-sugar mix into the egg whites. This step, called the macaronage, is where the magic happens. You’re not just mixing—you’re folding with calm and care, aiming for a batter that flows slowly like ribbon. Not runny, not stiff.

Scoop the batter into a piping bag and pipe small, even circles onto a parchment-lined tray. Let them sit at room temperature for 30–60 minutes, until they form a slight skin. They shouldn’t stick to your finger when touched lightly.

Bake at 150°C (300°F) for 14–16 minutes. Let them cool completely before lifting.

Tip: Use aged egg whites (leave them uncovered in the fridge overnight) for better stability and smoother shells.

Part 2: Fillings, Flavors, and Little Moments

Now, Lykkers, it’s time to fill your macarons and make them truly your own.

Filling Ideas:

– Classic vanilla buttercream with a hint of lemon zest

– Dark chocolate ganache (just warm 100ml cream and stir into 100g chopped chocolate)

– Raspberry jam with a swirl of cream cheese

You can pipe the filling onto one shell and gently sandwich it with another. Press lightly—like closing a love letter.

- Decorating Touches: Dust a few with matcha or edible gold. Use a fine brush to paint tiny designs with food coloring. Or keep them plain and let the colors shine softly on their own.

- Flavor Variations: Fold freeze-dried fruit powder (like strawberry or blueberry) into your dry mix. Add a drop of rosewater or almond essence to your egg whites. Each batch can carry a different mood.

- A Lykker’s Memory: One Lykker told us they made macarons for a rainy afternoon tea with their grandmother. They sat quietly, sharing flavors, stories, and silences. It wasn’t the texture that mattered most—it was the intention behind each small, round gift. That’s the spirit of baking.

Dear Lykkers, macarons aren’t fast. But they’re full of meaning. They ask you to stay present, move slowly, and celebrate the soft magic of handmade things. Even if your shells slightly or your filling swirls off-center, you’ll still have something beautiful—something made with care. That’s what counts.