introduction
French macarons are small, round cookies with a smooth top, a ruffled foot, and a soft inside. They look fancy but you can learn to make them with care and a little practice. This article walks you through why you will love these cookies, what you need, how to make them, and tips to keep things simple and clear.
If you enjoy simple dessert recipes that still feel special, check this easy idea like the apple cinnamon bread recipe for more treats you can try after baking these macarons.
Why You’ll Love This French Macaron Recipe
You will love these macarons because they are light, sweet, and elegant. They look great on a plate and taste delicate. Each bite gives you a thin crisp shell and a soft, chewy center. You can fill them with many flavors, so they are great for parties, gifts, or just a small treat.
Making macarons also teaches good baking skills. You will learn to make a stable meringue, to measure well, and to work with batter texture. These skills help with other desserts and help you feel more confident in the kitchen.
Why Make This Recipe
Make this recipe because it has clear steps and a simple ingredient list. It uses basic pantry items and a few careful techniques. If you want to impress guests or want a small, elegant dessert, this is a great choice.
This recipe also lets you practice precision without using hard-to-find tools. You only need a mixer, a piping bag, a baking sheet, and a steady hand. The rewards are high: beautiful cookies that taste great.
What You Need for French Macarons
You do not need many tools. Here is what helps:
- A scale to weigh ingredients (grams give best results).
- A fine sieve for sifting almond flour and powdered sugar.
- An electric mixer with a whisk attachment.
- A large metal or glass mixing bowl (wipe it with vinegar to remove grease).
- A rubber spatula and a spoon.
- A large piping bag and a plain round tip.
- Parchment paper or a silicone mat and a baking sheet.
- A skewer or toothpick to pop stubborn air bubbles.
- An oven that heats evenly and can hold 315°F.
Small tools, like a small sieve and a clean towel, help you stay tidy. If you like filling ideas, try simple buttercream or jam. For other dessert pairings and ideas, try a warm fruit dish like this apple cobbler recipe to serve with your macarons.
How to Make French Macarons
This section explains the flow. Read the full Directions section below, then follow these steps:
- Prepare a piping bag and set it in a tall glass so it stays open.
- Sift and mix the dry almond and powdered sugar.
- Make a clean bowl meringue, add sugar slowly, and beat to stiff peaks.
- Color and add vanilla to the meringue.
- Fold the dry mix into the meringue, then macaronage to the right flow.
- Pipe rounds, bang the tray to level, and pop air bubbles.
- Let shells dry until they form a skin.
- Bake at 315°F for 12–15 minutes, cool, fill, and sandwich.
Take your time at each step. The macaronage stage is the most important. Stop when the batter flows like thick lava and can draw a figure 8 that sinks back in about 20 seconds.
Ingredients:
150 grams sifted super-fine almond flour (measure after sifting *see notes), 180 grams powdered sugar, 1/4 teaspoon salt, 120 grams large egg whites (at room temperature (about 4 large eggs)), 60 grams granulated sugar, 4 drops liquid-gel food coloring (or more for a stronger color ** see notes), 1 teaspoon pure vanilla extract, Vanilla Buttercream Frosting or your choice of filling
Directions:
Cut the tip off a large piping bag and fit it with a large plain tip. To keep the macaron batter from leaking later on, twist the bag just above the tip and push the twisted portion of the bag into the tip. If needed, see America’s Test Kitchen for a visual! Place the piping bag in a tall glass and fold the top ends of the bag over the sides of the glass to hold it open and in place. Set aside.
Sift almond flour into a medium sized bowl and measure out 150 grams sifted. Discard any large piece of almond flour that didn’t go through the sift. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside to prep the meringue.
Wipe down a large glass or metal bowl with vinegar or lemon juice to make sure there’s absolutely no grease. Add in your 1/4 teaspoon salt and 120 grams egg whites. Using an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed until they form bubbles on top (about 30 seconds to 1 minute).
With the mixer still running on medium-high speed, gradually add your 60 grams granulated sugar into the egg white mixture, beating well after each addition. You want to go very slow when adding the sugar in and whip the mixture for a good 20 to 30 seconds before sprinkling in the next addition. Avoid adding in more than about 1/2 a teaspoon of sugar per addition.
Once all the sugar is added in, continue whipping the meringue until it becomes glossy and reaches stiff peaks. To test for stiff peaks, dip your whisk into the meringue and invert it. The tip of the meringue should not curl over at all (see above post for visual reference).
Add your food coloring and 1 teaspoon vanilla to the meringue. Mix to combine.
Gently fold your almond flour mixture into the meringue in 3 additions. Once it’s all mixed in, you’re ready to start the "macaronage" step.
Mix your batter with a spoon or spatula, running the utensil along the side of the bowl and then down the center of the batter to gradually deflate it to the right consistency. Keep mixing until the batter reaches a thick lava-like consistency and pours off the spoon or spatula in ribbons. You should be able to draw a figure 8 with the batter without it breaking, and the 8 should sink back into the batter after around 20 seconds. Take care not to overmix your batter! If in doubt, it’s better to undermix than overmix.
Transfer the macaron batter to your prepared piping bag. Avoid spooning or scooping the batter into the bag as this can deflate it. It’s best to tilt the bowl to pour and scrape down the sides as needed. Unfold and twist the top of the bag to keep the batter from spilling out the top while you pipe. Gently pull on the piping tip to open up the tip.
Hold the piping bag perpendicular to your baking sheet and pipe macaron shells, leaving about 1 inch of space between each cookie. You can eyeball it or use a macaron template as a guide. Pipe the macarons slightly smaller than you want them because they will flatten out a bit in the next step.
Firmly (but carefully) bang each one of your baking sheets on your counter to even out the tops and pop any air bubbles. I find about 5 to 10 times is the perfect amount. If you notice some bubbles on the surface of the shells that just won’t pop, you can use a skewer or toothpick to manually pop them.
Set aside your macarons for 30 to 60 minutes to dry and form a skin on the surface. They’re ready to bake once you can gently touch the top of a shell and none of the batter sticks to your finger. They may take more or less time depending on how humid your kitchen is.
Bake your macaron shells, one baking sheet at a time, in the center of your preheated 315°F oven for 12 to 15 minutes. To test if they’re done, gently press down on one of the shells. The bottom should not jiggle or shake. The macaron shells should have all developed feet along the bottoms as well.
Cool the macaron shells completely on the baking sheet. Carefully peel the cookies off the parchment paper and match similarly sized shells together.
Pipe your desired filling (I used vanilla buttercream) on the bottom of one shell and sandwich with another one. If you decide to use my recipe for vanilla buttercream, a full batch will yield a generous amount of filling for each cookie and a half batch will give you lightly filled macarons. I used a full batch (you can see how much filling per cookie you can expect in the photos above).
Best Ways to Serve French Macarons
Serve macarons at room temperature. They look best on a small plate or a tier tray. You can make a color theme for holidays or events. For a nice platter, arrange different colors and flavors together. Macarons make a great gift when wrapped in a small box or tied with a ribbon.
If you want a warm contrast, serve macarons next to a warm fruit dessert for a nice mix of textures and temperatures. They also go well with tea or coffee. If you plan to serve many people, make them a day ahead and store them properly so they stay fresh.
How to Store French Macarons
Store macarons in an airtight container. If you fill them, keep them in the fridge for up to 3 days. Let them come to room temperature before serving. For longer storage, freeze filled macarons in a single layer in a sealed container for up to one month. Thaw them in the fridge, then bring to room temperature before eating.
If you store only shells, keep them in an airtight container at room temperature for 2 to 3 days or freeze for up to one month. Always label containers with the date so you know how fresh they are.
Easy Tips to Make French Macarons
- Measure by weight. Use a kitchen scale for best results.
- Use room temperature egg whites. They whip more easily.
- Keep bowls free of grease and water. Even a small bit of oil will stop the meringue.
- Add sugar slowly to the egg whites. This creates a stable meringue.
- Watch the batter during macaronage. Look for a thick lava flow and the figure 8 test.
- Dry shells in a low-humidity room. Humidity changes drying time.
- Bake one sheet at a time in the center of the oven for even heat.
- Let shells cool fully before filling. This keeps the filling from melting.
These simple rules make the process calm and clear. Practice once or twice and you will improve steadily.
Try These Variations of French Macarons
- Chocolate shell: add a bit of cocoa powder to the dry mix for a chocolate flavor.
- Fruit jam filling: use raspberry or apricot jam for a fresh taste.
- Coffee: flavor the filling with instant espresso for a coffee twist.
- Lemon curd: use a small amount of lemon curd for bright, tart filling.
- Nutty: swap some almond flour with finely ground pistachios for color and flavor.
You can mix colors and fillings for visual appeal and taste variety. Try small batches of new flavors until you find favorites.
Common Questions About French Macaron Recipe
Q: Why did my macarons crack on top?
A: Cracks can come from under-mixed batter, too-fast oven heat, or not enough drying time. Check the macaronage and let shells form a firm skin before baking.
Q: What does “stiff peaks” mean for the meringue?
A: Stiff peaks mean the meringue stands straight up and does not flop when you lift the whisk. The tip should not curl over.
Q: How can I stop macarons from sticking to parchment?
A: Let the shells cool fully on the baking sheet before peeling. Use good parchment or a silicone mat. If soft, cool longer.
Q: Can I use powdered egg whites instead of fresh?
A: You can, but follow the rehydration instructions on the package. Fresh egg whites often give better results for texture.
Q: How long do filled macarons last?
A: Filled macarons last about 2–3 days in the fridge. They taste best after they rest for 24 hours to let flavors blend.
Final Thoughts
French macarons take care and attention, but they give a big reward. Use a calm, steady process: measure well, whip the meringue properly, and watch the batter texture. That will help you avoid common mistakes and get the smooth shells and feet that make macarons special.
Keep your first batches small. Learn one step at a time, and remember that even imperfect macarons taste good. With practice, they will look as lovely as they taste.
Ready to Give It a Try?
Gather your tools, set aside a quiet hour, and follow the steps above. Start with the ingredient list and directions. Be patient at the macaronage stage. Try one small color or flavor first, then expand once you feel confident. Enjoy the process and the sweet results.
Conclusion
If you want more tips and another clear recipe walkthrough, see this helpful Preppy Kitchen macaron recipe for added detail and photos to guide you.
Print
French Macarons
- Total Time: 45 minutes
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Delicate and elegant French macarons with a crispy shell and soft center, perfect for any occasion.
Ingredients
- 150 grams sifted super-fine almond flour
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (at room temperature, about 4 large eggs)
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring
- 1 teaspoon pure vanilla extract
- Vanilla Buttercream Frosting or your choice of filling
Instructions
- Prepare a piping bag and set it in a tall glass to hold it open.
- Sift and mix the almond flour and powdered sugar.
- Beat egg whites with salt until foamy, gradually adding granulated sugar until stiff peaks form.
- Add food coloring and vanilla to meringue.
- Fold the almond flour mixture into the meringue in three additions until smooth.
- Pipe rounds onto the baking sheet, bang the tray to flatten, and pop air bubbles.
- Let the shells dry until they form a skin (30-60 minutes).
- Bake in a preheated oven at 315°F for 12-15 minutes.
- Cool the shells, fill with desired filling, and sandwich together.
Notes
Use a kitchen scale for accuracy. Room temperature egg whites whip better. Practice the macaronage to achieve the right batter consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg