Mini Macarons are tiny, adorable cookies that are just as easy to make as other macaron varieties. These feature vanilla shells with sprinkles, filled with vanilla French buttercream, and are about half the size of regular macarons.
There’s nothing cuter than a mini macaron. I’ve experimented with many macaron flavors over time, and making them smaller was a fun change. These minis turned out to be the sweetest little cookies I’ve baked. They’re versatile — you can adapt any macaron flavor to this smaller size simply by piping less batter and shortening the bake time.
Use any of your favorite macaron recipes and follow the mini instructions below. Popular flavors that work well in mini form include lemon, white chocolate raspberry, double chocolate, and salted caramel. You can also scale up the shells if you want larger macarons for a macaron tiered cake.
How to make Mini Macarons
Mini macarons are made the same way as full-size macarons — the only changes are the size of the piped rounds and the bake time. For minis, pipe 0.75–1 inch circles and bake 7 minutes per pan. You don’t need to change the recipe proportions, only the piping portion and the baking time.
This recipe uses a classic vanilla macaron shell with a vanilla French buttercream. If you’re new to macarons, review a detailed macaron method for step-by-step photos and guidance on stages like macaronage and testing for the figure-8 ribbon consistency.
Macaron Shells
Macarons rely on four key ingredients and precise technique. I recommend using the ingredients listed here without major substitutions to avoid frustration. Accurate measuring (preferably with a digital scale) and following the mixing and folding steps will give you the best outcome.
The main ingredients are: egg whites and granulated sugar for the meringue, and almond flour and powdered sugar folded into the meringue. Each component plays an important role in texture and structure. For a fun finish, add a light sprinkle of small non-melting sprinkles after piping, before the shells set.
Ingredients:
- Almond Flour: Provides the characteristic flavor and light texture. Use finely ground almond flour for best results.
- Sugar: Two sugars are used: granulated sugar for the meringue and powdered sugar to be folded with the almond flour.
- Egg Whites: Fresh egg whites at room temperature create the meringue. If you need a vegan option, research aquafaba-based macaron recipes specifically designed for that substitution.
French Buttercream
You can fill macarons with many types of buttercream. For these minis, I use a halved French buttercream (less sweet and silky), which also uses up most of the leftover egg yolks. If you prefer, you can substitute American buttercream or Swiss meringue buttercream — just use a half batch for the minis.
Frequently Asked Questions
Customizing mini macarons is easy: use gel food coloring to tint shells, add extracts or zest for flavor, or flavor the buttercream. You can also sandwich in jam or curd for contrast. Any macaron flavor you like can be adapted to mini size by piping smaller rounds and reducing the bake time.
Mini macarons bake quickly — about 7 minutes per pan at 300°F (149°C) conventional. If you’re unsure about your oven’s accuracy, use an oven thermometer. Finished shells will have smooth tops, a defined foot, and should release easily from the baking paper once cooled. If colored, avoid relying on browning; add a minute if they seem underbaked and always let them cool fully on the pan before removing.
How to store Mini Macarons
Store assembled macarons in an airtight container in the refrigerator for up to one week. For longer storage, place the container into a freezer bag (squeeze out excess air) and freeze for up to a couple of months. Thaw in the fridge or at room temperature and serve slightly chilled or at room temperature for best texture and flavor.
Thanks for reading! If you try these Mini Macarons, share your results on social media and tag the baker if you wish. Happy baking!
Love, B
Cookies
Mini Macarons Recipe
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Ingredients
Vanilla Macaron Shells
- 1 cup (100g) almond flour, spooned and leveled
- 7/8 cup (105g) powdered sugar, spooned and leveled
- 3 large (100g) egg whites, room temperature
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla bean paste or extract
- Sprinkles
Vanilla French Buttercream
- 1/2 cup (100g) granulated sugar
- 1/8 cup (30mL) water
- 2 large egg yolks, room temperature
- 1/2 cup (113g) unsalted butter, room temperature
- 1 tsp vanilla bean paste or extract
- Pinch of salt
Method
Vanilla Macaron Shells
- Sift together the almond flour and powdered sugar and set aside.
- Set up a double boiler and whisk the egg whites with the granulated sugar over the simmering water until the sugar dissolves and the mixture reaches about 120°F (49°C). The whites should be frothy.
- Remove from heat and whip on high speed until stiff peaks form, about 2 minutes. Mix in the vanilla bean paste briefly.
- Sift the almond flour and powdered sugar mixture over the meringue. Fold the dry ingredients into the meringue using a firm spatula. Press the batter against the side of the bowl and scrape it off repeatedly to fold evenly.
- Continue folding until the batter ribbons off and forms a continuous figure ‘8’ without breaking. Test every 5–10 folds to avoid overmixing.
- Using a piping bag with a small round tip, pipe 0.75–1 inch circles onto parchment-lined baking sheets, spacing about 2 inches apart. Tap the pan on the counter to release air bubbles and remove any stubborn bubbles with a toothpick.
- Let the piped cookies rest while preheating the oven to 300°F (149°C) conventional. Lightly sprinkle small sprinkles on top if using. Bake one tray at a time in the center of the oven for 7 minutes. Cool completely on the pan before removing.
Vanilla French Buttercream
- Make a half batch of French buttercream using the ingredients above. If substituting another buttercream, prepare a half batch of that as well (half batch uses 1/2 cup / 113g butter).
Assemble
- Pipe a small dollop of buttercream onto half of the cooled cookies, leaving room at the edges. Top with a matching cookie to form sandwiches. Chill in the refrigerator for a couple of hours to set before serving.
- Serve slightly chilled or at room temperature.