introduction
This is a simple French macaron recipe you can try at home. The cookies are light, crisp outside, and soft inside. They take practice, but the steps are clear and the result is worth it. See our recipe collection for more ideas as you learn.
why make this recipe
Make these macarons for a special treat, gifts, or a party. They look fancy but use few ingredients. You build basic skills: whipping a meringue, folding batter, and piping shapes. If you like learning new baking skills, this is a good one to try with other easy recipes.
how to make French Macaron Recipe
Follow the directions below step by step. Work clean and use room-temperature egg whites. Be gentle when folding the almond mixture into the meringue. Do not overmix. Use a piping bag and give the shells time to form a skin before baking. For more serving ideas, check this serving ideas page.
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).
how to serve French Macaron Recipe
Serve these macarons at room temperature. Place them on a clean plate, a small tray, or a box for gifts. Let them rest 24 hours after filling if you can — the flavor improves. For more serving ideas and pairings see our recipe collection.
how to store French Macaron Recipe
Store macarons in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for best texture and flavor. For longer storage, freeze in a single layer, wrapped, for up to 1 month. Thaw in the fridge before bringing to room temperature.
tips to make French Macaron Recipe
- Use very clean, dry bowls and tools. Any grease will stop the meringue from forming.
- Use room-temperature egg whites for better volume.
- Add sugar slowly when whipping the egg whites to get a stable meringue.
- Do not overmix the batter. Aim for a thick lava flow that makes a slow ribbon.
- Let shells dry until they form a skin. This step helps create feet.
- Bake one sheet at a time in the center of the oven for even heat.
variation (if any)
- Change the filling: chocolate ganache, jam, lemon curd, or flavored buttercream.
- Add cocoa powder to the dry mix for chocolate shells (reduce almond flour a bit).
- Use different gel colors for bright or pastel macarons.
FAQs
Q: Why did my macarons crack on top?
A: The oven may be too hot or the shells did not dry enough before baking. Check oven temperature and let shells form a skin.
Q: Why do my macarons not have feet?
A: Likely overmixing or underdrying. Also check oven temperature and that the batter reached the right consistency.
Q: Can I use powdered egg whites?
A: Yes, but follow the package rehydration instructions. Fresh egg whites usually give better results.
Q: How long do filled macarons keep?
A: In the fridge, up to 5 days in an airtight container. They improve after one day.
Q: Can I make them without almond flour?
A: Almond flour is key for texture. Substitute may change the result.
Conclusion
If you want more step-by-step photos and tips, check this detailed Macaron Recipe – Preppy Kitchen. For a beginner-friendly guide that explains each step, see Beginner’s Guide to French Macarons – Sally’s Baking. For another full recipe and troubleshooting tips, read this French Macaron Recipe – Sugar Spun Run.
French Macarons
Ingredients
- 150 grams sifted super-fine almond flour Measure after sifting
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites at room temperature (about 4 large eggs)
- 60 grams granulated sugar Add gradually while whipping
- 4 drops liquid-gel food coloring or more for a stronger color
- 1 teaspoon pure vanilla extract
- 1 batch Vanilla Buttercream Frosting or your choice of filling
Method
- Cut the tip off a large piping bag and fit it with a large plain tip, twisting the bag to prevent leaking.
- Sift almond flour into a medium bowl and measure 150 grams sifted, discarding any large pieces. Sift 180 grams powdered sugar into the same bowl and mix gently.
- Wipe a large glass or metal bowl with vinegar or lemon juice. Add 1/4 teaspoon salt and 120 grams egg whites.
- Using an electric mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until forming bubbles (30 seconds to 1 minute).
- Add 60 grams granulated sugar gradually while the mixer is running, whipping until all sugar is included and mixture is glossy with stiff peaks.
- Add food coloring and vanilla extract to the meringue, mixing to combine.
- Gently fold the almond flour mixture into the meringue in 3 additions.
- Once mixed, pour the batter into the piping bag without deflating it.
- Pipe macaron shells on a baking sheet, leaving 1 inch of space between each cookie.
- Bang the baking sheet on the counter to release air bubbles.
- Let the macarons rest for 30 to 60 minutes until they form a skin.
- Bake in a preheated 315°F oven for 12 to 15 minutes.
- Cool completely on the baking sheet, then match shells and fill with desired filling.
