Table of Contents
Welcome to this comprehensive guide on making homemade French macarons. This post includes a kitchen-tested recipe, success tips, technique descriptions, a list of essential tools, and links to my favorite macaron resources and other recipes on the web.
Is This the Perfect Macaron Tutorial?
- Is this the one and only way to make French macarons? No.
- Is this the most complete, perfect French macaron tutorial out there? No.
- Is this a great place for macaron beginners? Yes.
Like many home bakers, I was a French macaron beginner a few years ago. These beautiful little cookies had always been a baking bucket list recipe for me. I started baking them after tasting the world-famous Ladurée bakery macarons—talk about perfection! We originally published a French macaron recipe on my website in 2015. My homemade macarons weren’t nearly as flawless as the professional ones, but they worked for me at the time! However, the results weren’t always consistent. With 6 additional years of practice, I found a few small but very helpful improvements. Today’s recipe includes those updates.
Macaroons Are Not Macarons
Macarons and macaroons are two completely different cookies. Macaroons have an extra “O” in the name and are coconut cookies. Macarons are delicate sandwich cookies. Though they are both cookies made with egg whites, they are much different. They are both, however, gluten-free dessert recipes.
What Do French Macarons Taste Like?
French macarons are delicate sandwich cookies with a crisp exterior. Each individual cookie is known as a macaron shell. The shells are made without any chemical leaveners and get all of their lift from properly beaten egg whites. If you follow the recipe carefully, the cookies have a unique nougat-like, chewy texture. They should not be hollow. You can flavor macarons many ways, but this recipe is for plain macarons. They taste like sweet almond—and they’re delicious! You can always have fun with different flavorful fillings such as vanilla buttercream, lemon buttercream, salted caramel, or chocolate ganache.
The Importance of Precision
If there’s one thing to know before baking French macarons at home, it’s this: these cookies require precision, patience, and practice. I’m going to do my best to prepare any French macaron beginner. You can do this!
Methods for Making Macarons
There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn’t as common (I’ve never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable. If you’re looking for a recommendation, I really like these Italian macarons found on Chelsweets.
Ingredients in French Macarons
EGG WHITES: The bulk of French macaron batter is meringue made from properly beaten egg whites. For best and most consistent results, I strongly recommend using fresh egg whites instead of liquid egg whites from a carton. It’s imperative that NO egg yolks make it into the recipe. Any fat (yolk) in the egg whites will prevent them from reaching stiff peaks, a crucial step for the successful outcome in any French macaron recipe.
- Age The Egg Whites: It’s helpful to “age” the egg whites in the refrigerator for at least 24 hours prior to starting this recipe. Egg whites that have been separated and set aside in advance have a chance to relax, which improves their elasticity during the whipping process. Bring them to room temperature before you begin the recipe.
CREAM OF TARTAR: This provides extra insurance. The acidity in cream of tartar helps the egg whites hold onto air and, like the sugar, helps prevent the egg whites from collapsing.
SUPERFINE SUGAR: In 3 additions, beat superfine sugar into the egg whites + cream of tartar. Without sugar, the protein molecules in egg whites will collapse. Superfine sugar’s granules are the best size to provide optimal structure for French macarons.
- Making Superfine Sugar: If you can’t find superfine sugar in your local grocery store, make your own by pulsing regular granulated sugar in a food processor or blender. It takes about 10 seconds—very easy.
FINE ALMOND FLOUR: Almond flour is the ONLY flour that works in this French macaron recipe. Make sure you use almond flour, not almond meal. Almond flour is much finer and made from blanched, skinless almonds.
- Making Almond Flour: You can make your own almond flour, but be very careful because almonds can quickly release their oils, clump up, and turn into almond butter. It might be easier to just pick up a bag of fine almond flour.
CONFECTIONERS’ SUGAR: Confectioners’ sugar adds bulk and sweetness to macaron batter.
GEL FOOD COLORING (optional): Tinting macaron batter is completely optional. Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring.
Crucial Tools
- Glass or Metal Bowls: Plastic bowls are porous and can hold onto grease and residue, which will prevent your egg whites from whipping properly.
- Egg Separator: Not crucial, but certainly helpful.
- Food Scale: The recipe below is written in grams, so a food scale is imperative for accuracy.
- Electric Mixer: An electric mixer is helpful for whipping the egg whites into stiff peaks. You can use a handheld or stand mixer (whisk attachment).
- Fine Mesh Sieve: To obtain a shiny and smooth macaron shell, you must run the almond flour and confectioners’ sugar through a fine mesh sieve.
- Piping Tip & Bag: You need a piping bag and tip to pipe the batter. For the piping tip, use a round tip such as Wilton 12, Wilton 1A, or even Ateco 806.
- Baking Sheet & Liner: It’s important to line your pan. You can use a silicone baking mat, parchment paper, or even a fancy macaron-specific silicone baking mat.
Step-By-Step Photos: How to Make French Macarons
- Do your prep work: This includes making superfine sugar, wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice, and aging your egg whites.
- Add cream of tartar to your aged room temperature egg whites and beat until very soft peaks form. This takes a few minutes of beating.
- Add your superfine sugar in 3 additions and beat until stiff glossy peaks form. What are stiff peaks? After several minutes of mixing in all the sugar, the egg whites will form stiff glossy peaks.
- Add your optional gel food coloring to the egg whites directly, instead of the finished macaron batter. Fold the coloring in very slowly.
- Set your stiff egg whites aside.
- Sift the almond flour and confectioners’ sugar together in a large bowl.
- In 3 separate additions, begin slowly folding in the beaten egg whites in a circular motion.
- After the 3rd addition of egg whites, you’re at the macaronage stage. Keep folding and deflating air until you reach the perfect consistency.
- Macaronage: The process of working macaron batter into a shiny and flowy consistency that easily pipes into smooth macaron shells. Use my video as a guide starting at the 3:10 minute mark.
- Spoon the macaron batter into your piping bag fitted with your piping tip.
- Pipe the batter in 1.5 inch or 2 inch circles at a 90 degree angle on the lined baking sheet.
- Bang your pan on the counter a couple times to pop any air bubbles.
- Dry The Shells: Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes.
- Bake at 325°F (163°C) for 13 minutes.
Making superfine sugar:
- Zero out your scale, weigh your egg whites, cover, and refrigerate them for 24 hours. Bring to room temperature before using.
Set your stiff egg whites aside for now.
Next, sift the almond flour and confectioners’ sugar together in a large bowl. The larger the bowl, the more space you'll have to work with the macaron batter, making it easier to manage. Use a spoon to push any larger pieces through the sieve. You want to ensure you keep as much of the dry ingredients as possible, as discarding too much will affect the balance of the batter.
Sifting ensures a beautifully light and airy texture.
Gradually fold the beaten egg whites into the dry ingredients in three separate additions, using a gentle circular motion. I typically eyeball the amounts. (Tip: The exact amount of egg whites per addition isn't crucial—what truly matters is achieving the right batter consistency after the third addition, a process known as macaronage, which I'll explain below.)
After the first addition, the batter will be quite thick and dry:
The batter will start to loosen up after adding the 2nd and 3rd additions:
After adding the 3rd addition of egg whites, you've reached the macaronage stage. Continue folding and deflating air until you achieve the perfect consistency.
What is Macaronage?
Macaronage is the crucial process of achieving a shiny, flowy consistency in macaron batter, essential for piping smooth macaron shells. This term is widely recognized for its importance in macaron recipes. During macaronage, it's vital to avoid both overmixing and undermixing the batter. Undermixed batter tends to produce lumpy or hollow macarons, while overmixed batter results in cracked shells or macarons without feet.
Achieving perfectly balanced macaron batter after macaronage is best assessed visually. Refer to my video from the 3:10 minute mark onwards for guidance, and the accompanying photo below. To test readiness, drop a portion of macaron batter from your spatula in a figure-eight pattern. The batter should flow like honey and the figure-eight should settle back into itself within 10 seconds. If it sinks faster, the batter is likely overmixed and too thin; if slower, continue folding slowly to release more air.
To ensure proper consistency, proceed slowly to avoid accidental overmixing.
Preparing and Piping the Macaron Batter
Transfer the finished macaron batter into a piping bag fitted with a piping tip. Filling a piping bag with macaron batter can be tricky due to its drippy nature. A useful trick is to place the piping bag fitted with a tip inside a large cup, folding the bag's top over the rim. Spoon the batter into the bag, then lift and twist the bag's end to seal it.
Pipe the batter onto a lined baking sheet in 1.5-inch to 2-inch circles, holding the bag at a 90-degree angle. For uniformity, consider using a template or drawing circles on parchment paper. Alternatively, trace circles about 1.5 inches in diameter with a pen, then flip the parchment over for easy guiding.
Or simply eyeball it! Uneven circles won't affect the taste.
Preparing the Macaron Shells
Tap the baking sheet on the counter a few times to eliminate air bubbles (as seen in the photo above), using a toothpick to burst any smaller bubbles. This step prevents cracks in the macaron shells caused by trapped air bubbles.
Drying the Shells
Before baking, allow the piped circles to dry on the baking sheet until they are no longer tacky on top, typically 30-60 minutes. This resting period allows a firm skin to form on top, crucial for the macarons to rise and develop their characteristic feet. Skipping this step can lead to overspreading and loss of feet.
Avoid over-drying, as macarons may deflate if left out too long.
Baking the Macarons
Preheat the oven to 325°F (163°C) and bake the macarons for about 13 minutes. Oven temperatures can vary, so an oven thermometer is recommended for accuracy.
Checking for Doneness
During baking, the macaron shells should develop feet. To test for readiness, lightly touch the top of a macaron with a spoon or finger (caution: it's hot). If it feels stable and does not move, it's done. If it wobbles, bake for an additional 1-2 minutes.
Cooling and Filling
After baking, let the shells cool on the baking sheet for 15 minutes, then transfer them to a cooling rack to cool completely. If the shells stick to the parchment paper, allow them to cool further on the baking sheet before removing.
Once cooled, fill and sandwich the macaron shells together with your preferred filling. A vanilla buttercream, halved for the recipe, works well. Spread the frosting on the underside of half of the macarons using a knife or piping bag with a round tip.
Troubleshooting French Macarons
- Hollow Macarons: Batter was likely undermixed or overmixed. Pop air bubbles and play around with your oven settings.
- Macarons Have No Feet: Avoid over-beating the egg whites and over-mixing the macaron batter. Let your piped macaron batter dry before baking.
- Cracked on Top: May have been over-baked, batter overmixed, air bubbles not popped, or egg whites over-beaten.
- Runny Batter: Batter will be runny if you overmixed it. Fold the batter slowly and perform the figure 8 test a few times until you have the correct consistency.
- Imperfect Piped Circles: Don’t get upset over this! Practice makes perfect.
5 Final Success Tips:
- Wipe down your egg white bowl and beaters/whisk attachment with vinegar or lemon juice to rid any grease or fat residue.
- Use large metal or glass mixing bowls.
- Bake macarons on a dry day.
- Pay attention to proper macaronage.
- Do not make any ingredient substitutions or deviate from the instructions.
Are These Worth the Effort?
Yes. Once you understand the process, they’re perfectly doable. And it’s a lot of fun to play around with different fillings. After you have a little practice, try lemon macarons, salted caramel macarons, and chocolate macarons.
Enjoy your baking adventure! Making macarons is a rewarding experience that gets better with practice. Have fun experimenting with flavors and fillings!
This post may contain affiliate links. Read our disclosure policy.
The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.
Ingredients
Review this page, video, troubleshooting, and success tips and follow the recipe precisely for crisp, chewy, delicate French macaron cookies. Have fun with fillings! I provide some filling ideas in the recipe notes. We strongly recommend using gram measurements, but see recipe note if you do not have a kitchen scale.
😎 Total Time: 1 hour, 30 minutes
- 100g egg whites (usually between 3–4 large egg whites)
- 1/4 teaspoon (1g) cream of tartar
- 1/2 teaspoon extract such as vanilla, almond, coconut, etc. (optional)
- 80g superfine sugar (aka caster sugar, see note)
- 1–2 drops gel food coloring (optional)
- 125g almond flour
- 125g confectioners’ sugar
- desired macaron filling (some options listed in notes)
Instructions
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- Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
- Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
- Add cream of tartar and extract (if using) to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks as the egg whites build volume. Once they begin leaving tracks, you likely have soft peaks. Stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. (This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.) Using a rubber spatula, slowly and gently fold the food coloring (if using) into the egg whites.
- Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.
- Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After you add all of the egg whites, pay very close attention to the consistency of your macaron batter. Continue folding the batter (which deflates air) until it thins out into the consistency of honey. What’s a more helpful cue is the figure 8 test. Drop the macaron batter off of your spatula in the form of a figure 8. The figure 8 should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air, then perform the figure 8 test again. It’s best to go very slow so you don’t accidentally overmix.
- Spoon the macaron batter into a piping bag fitted with a medium round piping tip, such as Wilton 12, Wilton 1A, or even Ateco 806. The macaron batter is very drippy, so transferring to the piping bag can be messy.
- Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. I usually pipe little mounds—see video tutorial above. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
- Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Do not let them sit out for longer than they need to because they could begin to deflate.
- Meanwhile, preheat the oven to 325°F (163°C).
- Bake for 13 minutes. As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.
- Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.
- After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter.
- You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!)
- Cover leftover macarons and refrigerate for up to 5 days.
Notes
- Freezing Instructions: Cooled macaron shells and finished assembled macarons can be frozen for up to 1 month. Thaw at room temperature before filling/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls or Metal Mixing Bowls | Egg Separator | Food Scale | Fine Mesh Sieve | Piping Bag (Disposable or Reusable) | Medium-Round Piping Tip (Wilton 12, Wilton 1A, or Ateco 806) | Baking Sheets | Silicone Baking Mat, Macaron-Specific Silicone Baking Mat, or Parchment Paper | Cooling Rack
- Ingredient Substitutions & Weights: I do not recommend any ingredient substitutions in this recipe. Using weights (and a food scale) is the best way to guarantee success. However if you do not own one, use the following approximate measurements: for the superfine sugar, use 1/3 cup. For the almond flour and confectioners’ sugar, you need about 1 cup + 1 teaspoon each.
- Egg Whites: For best and most consistent results, I strongly recommend using fresh egg whites instead of liquid egg whites from a carton.
- Extract/Flavoring: I keep these macarons plain. Without flavoring, they have a sweet almond flavor. However, if desired, feel free to add 1/2 teaspoon of your favorite extract such as almond, vanilla, coconut, lemon, etc.
- Make Your Own Superfine Sugar: Add 80g of regular granulated sugar to your food processor or blender. Pulse about 10-15x until granules are much finer, aka superfine sugar. Weigh 80g superfine sugar—should be about the same amount you started with.
- Optional Food Coloring: Tinting macaron batter is completely optional. If you don’t tint it, the macarons will be a natural beige color. Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring. (I used dusty rose, aqua, and fuchsia.) Powder food coloring should be fine, but I haven’t tested it. Only use a very small amount.
- Almond Flour: Make sure you use almond flour, not almond meal. It is usually labeled as “fine” almond flour. Almond flour is much finer than almond meal and made from blanched, skinless almonds. Almond meal is coarser and contains almond skin. You can make your own almond flour, but be very careful because almonds can quickly release their oils, clump up, and turn into almond butter. It might be easier to just pick up a bag of fine almond flour. It’s very common in mostly all grocery stores these days– I use and love Bob’s Red Mill brand.
- Macaron Filling Ideas: The pictured macarons are filled with vanilla buttercream (I prepared a half batch). Other ideas are a 1/2 batch of chocolate buttercream, lemon buttercream, chocolate peanut butter frosting, Nutella frosting, cream cheese frosting, champagne frosting, strawberry frosting, or a full batch of peanut butter frosting. Cooled and thickened chocolate ganache or cooled salted caramel are great, too! Adapted from Les Petits Macarons and Mad About Macarons.
