Learn how to make perfect French macarons with this tried-and-true recipe! Complete with step-by-step instructions, detailed tips, photos, and even a video, this guide covers everything you need to achieve beautifully smooth macaron shells, airy textures, and that iconic “feet.”

Table of Contents

What Makes This Recipe Special

Proven Success: This recipe has been trusted by home bakers since 2013.
Reduced Sugar: Light on sugar without compromising on texture or taste.
French Meringue Method: The easiest method for beginners, no complex techniques required.
Beginner-Friendly Tools: Straightforward tools you likely already have in your kitchen!

What Are Macarons?

Macarons [mak-a-ron] are delicate almond meringue cookies filled with decadent fillings like ganache or buttercream. Don’t confuse them with macaroons [mak-a-roon], which are coconut-based cookies often dipped in chocolate!

Key Ingredients

Egg Whites – Ensure they’re fresh and accurately measured. Room temperature whites whip best.
Almond Flour – Use superfine, oil-free almond flour for smooth shells.
Powdered Sugar – Commercial powdered sugar works best.
Granulated Sugar – Finer sugar dissolves more easily.
Optional Additions: Cream of tartar for a stable meringue, and food coloring for vibrant hues.

Essential Tools

Kitchen Scale – Precision is key for macarons!
Sifter or Fine Mesh Strainer – To aerate dry ingredients.
Electric Mixer – For whipping the meringue to stiff peaks.
Baking Sheets – Use light-colored, heavy-duty pans for even baking.

Step-by-Step Guide

Sift Dry Ingredients: Aerate almond flour and powdered sugar by sifting twice. Discard any large bits.
Make the Meringue: Whip egg whites with sugar until stiff peaks form. Add food coloring, if desired.
Macaronage: Gently fold the dry ingredients into the meringue until the batter flows like lava.
Pipe the Shells: Pipe 1.5-inch circles on baking sheets. Tap the trays to release air bubbles.
Rest the Shells: Let them sit until a skin forms, about 15–30 minutes.
Bake: Bake at 300°F for 15–18 minutes, one tray at a time.
Fill and Assemble: Pair shells of similar sizes, pipe in your favorite filling, and sandwich together.
Mature: Refrigerate the filled macarons for 24 hours to enhance their flavor and texture.

Pro Tips for Success

Use an oven thermometer to ensure accurate baking temperatures.
Weigh ingredients with a kitchen scale for precision.
Perfect your meringue and macaronage techniques to avoid hollow shells or cracked tops.

Storage

Unfilled Shells: Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.
Filled Macarons: Refrigerate for up to 5 days or freeze for 1 month.

FAQs

Why are macarons difficult to make?
They require precision and technique, but with practice, you can master them!

What are common macaron fillings?
Buttercream, ganache, and fruit curds are popular choices.

Do macarons need to be refrigerated?
Yes, if filled with perishable fillings like ganache.

Is it cheaper to make macarons at home?
Yes, homemade macarons are more affordable than store-bought ones.

With this detailed guide, you’ll have everything you need to create these elegant cookies with confidence. Happy baking!

Master the Art of French Macarons

Recipe by snackonmeat

Servings

macarons

Prep time

hour

Cooking time

minutes

A Foolproof French Macaron Recipe with Tips & Tricks
Master the art of making perfect French macarons with this detailed recipe. From achieving smooth tops and iconic feet to crafting the perfect filling, this guide has you covered. Includes a full video tutorial!

Ingredients

For Macaron Shells:
100 g super-fine almond flour (Note 1)
65 g powdered sugar (Note 2)
70 g egg whites, room temperature (Note 3)
75 g fine granulated sugar (Note 4)
¼ tsp cream of tartar (optional, Note 5)
¼ tsp coarse kosher salt
Gel food coloring (optional)
For Buttercream Filling:
2 large egg yolks
¼ cup (50 g) granulated sugar
3 ½ tbsp milk
½ cup (115 g) unsalted butter, softened
1 tsp pure vanilla extract

Directions

Making the Macaron Shells
Prepare Baking Sheets:
Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper, silicone mats, or teflon sheets.
Sift Dry Ingredients:
Sift almond flour and powdered sugar together twice. Discard any chunky bits left in the sifter (up to 2 tablespoons).
Make the Meringue:
In a clean, grease-free bowl, combine egg whites, granulated sugar, cream of tartar (if using), and salt.
Beat on medium speed (speed 4 on a KitchenAid mixer) until soft peaks form. This may take 30-40 minutes but ensures stable meringue.
Add gel food coloring at the soft peak stage, if desired.
Continue beating until stiff peaks form. The meringue should ball up inside the whisk, and when lifted, the peaks should hold with sharp ridges.
Create the Batter:
Sift the almond flour mixture into the meringue.
Fold the mixture gently with a silicone spatula until fully incorporated. Then, continue folding until the batter reaches a lava-like consistency.
Test the Batter: Drop a small amount back into the bowl. If the peaks dissolve within 10 seconds, the batter is ready. If not, fold a few more times and test again.
Pipe the Shells:
Transfer batter into a piping bag fitted with a round tip (e.g., Wilton 2A).
Hold the bag at a 90° angle and pipe 1.5-inch rounds, spaced 1 inch apart, onto the prepared sheets.
Firmly tap the baking sheets on the counter to release air bubbles. Pop any visible bubbles with a toothpick for smooth tops.
Rest and Bake:
Let the shells rest at room temperature for 15 minutes until a skin forms on the surface.
Bake one sheet at a time for 15-18 minutes on the middle rack. To test doneness, gently touch a macaron; it should not wobble or slide.
Cool completely before removing from the baking surface to prevent sticking.