Cook macarons with kids

Macarons are delicate, but they are also a wonderful “precision + play” project for children. The key is to assign safe, age-appropriate tasks, keep steps short, and treat each batch as an experiment (because even imperfect macarons taste excellent).

1) What You’ll Make

Classic French macarons have:

  • Two almond meringue shells

  • A simple filling (chocolate ganache, jam, or buttercream)

With children, choose a reliable shell recipe and a simple filling so most of your attention stays on technique and safety.

2) Best Ages and Roles

Ages 3–5

  • Pour pre-measured ingredients into bowls

  • Tap the tray (with help)

  • Place parchment or mats on trays

  • Taste-test fillings (very serious work)

Ages 6–9

  • Sift dry ingredients (with a wide sieve)

  • Hold the mixer button with supervision

  • Count piping “dots” on the tray

  • Help make ganache (stirring only)

Ages 10+

  • Learn macaronage (folding batter)

  • Pipe shells with guidance

  • Track timing: resting, baking, cooling

3) Equipment That Makes This Easier

  • Stand mixer or hand mixer

  • Digital scale (macarons like precision)

  • Fine sieve

  • Piping bag + round tip (about 8–10 mm)

  • Parchment or silicone macaron mat

  • 2 baking trays (double-traying helps prevent over-browning)

  • Small saucepan (for ganache)

4) Ingredients for a “Family Batch” (About 30–40 Small Macarons)

For shells

  • 100 g almond flour

  • 100 g powdered sugar

  • 70 g egg whites (about 2 large), room temp

  • 70 g granulated sugar

  • Pinch of salt

  • Optional: gel food coloring (kids love this)

Easy filling (choose one)

  • Jam (fastest, most forgiving)

  • Chocolate ganache: 100 g chocolate + 100 g warm cream

5) The Kid-Safe Method (Step by Step)

  • Wash hands, tie hair back, clear the counter.

  • Preheat oven to 150°C (300°F).

  • Line trays with parchment/mat.

  • Put ingredients in small bowls (kids love mise en place).

Kid tip: Give each child one “station job” (Sifter, Mixer Assistant, Tray Tapper).

6) The 5 Most Common Issues (Explained for Families)

  • No feet: under-mixed meringue, over-mixed batter, or not rested long enough.

  • Cracked tops: batter too thick, oven too hot, or not rested.

  • Hollow shells: oven temp issues or meringue not stable enough.

  • Sticky bottoms: underbaked or too much moisture.

  • Lopsided shells: uneven piping or uneven oven heat.

For children, frame it as science: “We learn what the batter is telling us.”

7) Make It Fun Without Losing Control

  • Use one color per batch (less chaos).

  • Pick one filling that is nearly foolproof: jam or simple ganache.

  • Give kids a “chef checklist”: sifted, glossy peaks, ribbon test, dry tops.

8) Food Safety Notes (Especially with Kids)

  • Use clean bowls (no grease) for meringue.

  • Wash hands often—sticky sugar travels.

  • Be cautious with raw egg whites; minimize tasting until baked.