If you’re new to baking French macarons, this comprehensive guide has everything you need to succeed! From a kitchen-tested recipe and detailed tips to step-by-step techniques, essential tools, and helpful links, this tutorial is the perfect starting point for macaron beginners.

French Macarons vs. Macaroons:
Not to be confused with coconut macaroons, French macarons are delicate sandwich cookies made with almond flour and meringue. Each bite offers a crisp exterior and a nougat-like chewy center, perfect for pairing with a variety of flavorful fillings like buttercream, ganache, or caramel.

What Makes Macarons Special?

No leaveners: All lift comes from properly beaten egg whites.
Precision required: These cookies demand accuracy, patience, and practice.
Customizable flavors: Start with a sweet almond shell and explore endless filling combinations.

Tools & Ingredients:

Key ingredients: Fresh egg whites (aged for best results), almond flour, superfine sugar, and cream of tartar.
Essential tools: Glass or metal bowls, food scale, fine mesh sieve, piping bag with a round tip, and silicone baking mats.

Step-by-Step Process:

Prepare: Age egg whites, make superfine sugar, and wipe bowls clean to remove grease.
Whip: Beat egg whites with cream of tartar, gradually adding sugar until stiff peaks form.
Sift & Fold: Combine almond flour and confectioners’ sugar, then gently fold in the meringue.
Macaronage: Achieve the perfect batter consistency—smooth and flowy but not runny.
Pipe & Rest: Pipe even circles, pop air bubbles, and let the shells rest until no longer tacky.
Bake: Bake at 325°F, watching for the signature “feet” to form.

Troubleshooting Tips:

Hollow shells? Check your macaronage and ensure no air bubbles remain in the batter.
No feet? Let piped shells dry longer before baking.
Cracked tops? Ensure your oven temperature is accurate and don’t overmix the batter.

Even if your macarons aren’t picture-perfect, they’ll still taste amazing. With a little practice, you’ll be creating beautiful, professional-quality macarons in no time. Get ready to impress with this foolproof recipe and start your macaron-making journey today!

Table of Contents

Beginner’s Guide to French Macarons

Recipe by snackonmeat

Servings

servings

Prep time

hour

Cooking time

minutes

Follow this detailed recipe, complete with video, tips, and troubleshooting guidance, to create delicate, crisp, and chewy French macarons. Precision is key, so we highly recommend using a kitchen scale for gram measurements. For added creativity, experiment with different fillings—ideas are provided in the recipe notes.

Ingredients

100g egg whites (about 3–4 large eggs)
1/4 tsp (1g) cream of tartar
1/2 tsp extract (vanilla, almond, coconut, etc., optional)
80g superfine sugar (caster sugar, see note)
1–2 drops gel food coloring (optional)
125g almond flour
125g confectioners’ sugar
Desired macaron filling (suggestions in notes)

Directions

Prepare the Egg Whites
Wipe down a large glass or metal bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours. Bring to room temperature before using.
Prepare Baking Sheets
Line 3 large baking sheets with silicone mats or parchment paper. Set aside.
Whip the Egg Whites
Add cream of tartar and extract (if using) to the egg whites. Using a handheld or stand mixer with a whisk attachment, beat on medium speed until soft peaks form. Gradually add superfine sugar in thirds, beating for 5 seconds between each addition. Increase speed to medium-high and whip until stiff, glossy peaks form.
Sift Dry Ingredients
Sift almond flour and confectioners’ sugar together in a large mixing bowl, pressing larger pieces through the sieve. Avoid discarding too much, as the balance of dry ingredients is crucial.
Combine and Fold
Gently fold whipped egg whites into the almond mixture in three additions. Fold carefully to deflate air and achieve a batter consistency similar to honey. Use the figure 8 test: Batter should flow off a spatula in a figure 8 and sink back into itself within 10 seconds.
Pipe the Batter
Transfer batter to a piping bag fitted with a round tip (e.g., Wilton 12 or 1A). Pipe 1.5–2-inch rounds onto prepared baking sheets, leaving space between each. Tap sheets on the counter to release air bubbles, using a toothpick to pop any remaining.
Rest the Batter
Let piped macarons sit at room temperature for 30–60 minutes until the tops are dry and not tacky. This step forms the “skin” that helps create the signature ruffled feet.
Bake the Macarons
Preheat the oven to 325°F (163°C). Bake for 13 minutes or until the shells have formed feet and feel set when gently touched. If wobbly, bake for another 1–2 minutes.
Cool the Shells
Cool on baking sheets for 15 minutes before transferring to a rack. If sticking occurs, let them cool longer on the sheet.
Assemble
Pair shells of similar size, then fill with your choice of filling using a knife or piping bag. Enjoy immediately or refrigerate filled macarons for 12–24 hours to allow flavors to mature. Bring to room temperature before serving.