You want pretty macarons with the classic ruffled "feet" for a shower table that wows guests. If you’ve tried and ended up with flat or cracked shells, this guide helps you make macarons for a shower with perfect feet every time. You’ll get a clear ingredient list, exact measurements, step-by-step piping and baking, and quick troubleshooting tips. Follow along and you’ll have photo-ready macarons that hold up on a dessert tray.
What You'll Need (ingredients + tools)
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Ingredients
- 100 g superfine almond flour
- 100 g powdered sugar
- 70 g egg whites (aged 24 hours, room temp)
- 35 g granulated sugar
- Gel food coloring (blush pink or mint)
- Filling: 100 g butter + 150 g powdered sugar per batch, or jam/ganache
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Tools
- Fine sieve, stand mixer or hand mixer, piping bag with round tip (6–8 mm), baking sheets, parchment paper or silicone mats, kitchen scale (accurate to 1 g), oven thermometer.
Tip: Weighing ingredients by grams gives the most consistent results for macarons for a shower and helps you get perfect feet.
Preparing Your Ingredients
- Sift almond flour and powdered sugar together twice to remove lumps.
- Whisk egg whites lightly, then beat on medium until foamy.
- Add granulated sugar gradually and whip to stiff, glossy peaks (about 3–4 minutes on medium-high).
- Fold in the dry mix in three additions, using the macaronage method. Add gel coloring with the last fold.
Pro tip: The batter should flow like lava and form a ribbon when you lift the spatula. Over-mixing or under-mixing will ruin the feet.
Step-by-Step Instructions for Perfect Feet
- Line baking sheets with parchment or silicone mats. Mark 3.5–4 cm circles underneath if you need guides.
- Transfer batter to a piping bag fitted with a round tip.
- Pipe 3.5–4 cm rounds, spacing 2.5 cm apart.
- Tap the baking sheet firmly against the counter twice to remove air bubbles.
- Let shells rest at room temperature for 20–60 minutes, until a dry skin forms.
- Preheat oven to 150°C (302°F); use an oven thermometer for accuracy.
- Bake one tray at a time for 12–15 minutes. Rotate halfway if your oven has hot spots.
- Let shells cool completely before removing.
Quick warnings:
- Do not skip the resting step—it's essential for forming feet.
- If feet are missing, check oven temperature and consistency of batter.
Troubleshooting Common Issues & Getting Perfect Feet
- Flat shells: Batter too runny. Fold less and test with a spatula. Rest longer.
- No feet: Oven temperature too low or shells weren’t rested. Increase oven by 5–10°C if needed and always rest.
- Cracked tops: Oven too hot or too many air bubbles. Reduce temp or tap sheets more.
- Hollow shells: Over-baking or under-mixing. Aim for oven 150°C and correct macaronage.
Quick test: Pipe a small dollop and slide it across parchment. If it flattens and forms a smooth top quickly, your batter is near perfect for macarons for a shower.
Decorating, Serving and Storage Tips
- Fill shells with buttercream, ganache, or jam using 10–12 g filling per macaron.
- Refrigerate filled macarons in an airtight container for 24 hours to mellow flavors.
- Bring to room temperature 20–30 minutes before serving.
- Make ahead: Bake shells up to 3 days ahead, or freeze shells for 1 month (thaw in fridge).
- Presentation: Arrange on a tiered stand, alternating colors; add small floral sprigs for a shower table.
Which flavor will you pair with blush pink shells? Lemon curd, raspberry jam, or vanilla buttercream all work beautifully.
You’re ready to make macarons for a shower with confidence and perfect feet. Pin this guide for your next celebration and save the image for a quick reference. Which troubleshooting tip will you try first? Ready to make this happen? Let's do it!