These French macarons make a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over. They can definitely be finicky but once you learn how to make macarons you’ll be hooked!
Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect.
What You’ll Need to Make These
Egg Whites
Aging egg whites for macarons is an important step. Separate the eggs, place the whites in a clean glass, cover with plastic wrap with a few holes poked in and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons. This step isn’t a must do but a bunch of little things can add up to a big difference when making these cookies.
Almond Flour
Almost all brands will say “super-fine” but you will still need to sieve and process them to be even finer, so don’t stress out at the market it will all work out.
How to Make Macarons
1. Sieve the icing sugar and the ground almonds together in a large bowl and whisk together.
2. Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. Seems like a lot but this is how you get a nice smooth top.
3. Whip the egg whites with the cream or tartar. Add salt and gradually add the sugar. Mix until the merengue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point.
4. The meringue needs to be whipped to STIFF peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for then the meringue is done.
5. Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. See the section on macaronage below for some more details.
6. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
7. Transfer batter to a piping bag fitted with a round tip, I usually use a 12 tip. Pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Pipe perpendicular to the surface and try to be consistent with the sizes. You can print a guide out and have it below the parchment paper to help you pipe uniform circles. When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
8. Tap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macarons form a skin. You should be able to touch the shell and feel a dry surface. Heat oven to 300F. Bake for 12-15 minutes. You’ll know they’re done when if the shells don’t wobble when you move them, you may need to give them a bit more time in the oven if they are not done. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!
Macaronage
When you fold that STIFF meringue with the almond sugar mixture it will start off looking really rough but as you continue folding if will become silkier and begin to flow off the spatula in a slow, thick and steady drizzle.
You’ll want to deflate SOME of the bubbles in the mixture so you can gently swipe the spatula over the surface of the batter to help remove some of them.
Some recipes give you a specific number of folds but I’ve found that you really need to fold and smooth the batter until it tells you to stop. If it’s humid outside or the temperature is warm or cold that day your macaronage will be affected.
As your batter reaches the desired stage you’ll see it become shiny and slowly fall off the spatula in a ribbon that can form a figure “8” without breaking. When you press the batter big air bubbles will not be present.
What Should You Fill Them With?
I whipped up a batch of creamy, custardy French buttercream using my left over yolks to fill my macarons but you can use ANY filling you like!! Try an American buttercream, Italian meringue buttercream, a whipped ganache or a disk of ice cream!
Frequently Asked Questions
Are they from France?
While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.
What is a French macaron?
A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!
What is the difference between a macaroon and a macaron?
- A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
- A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
- The two names are spelled and sound similar but the treats are quite different!
Can you make them on parchment paper?
Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.
What is the correct texture?
A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.
Do they need cream of tartar?
Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.
Pro Tips for This Recipe
- THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
- Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
- Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
- The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
- Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
- Add your coloring to the meringue after it reaches the soft peak stage.
- When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
- The macarons will be best after 2-3 days resting in the fridge.
- If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this French macaron recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Macaron recipe
Ingredients
For the Cookie
- 100 g egg whites room temperature 3 large eggs
- 140 g almond flour 1 1/2 cups
- 90 g granulated sugar just under 1/2 cup
- 130 g powdered sugar 1 cup
- 1 tsp vanilla 5mL
- 1/4 tsp cream of tartar 800mg
For the Buttercream
- 1 cup unsalted butter softened 226g
- 5 egg yolks
- 1/2 cup granulated sugar 100g
- 1 tsp vanilla
- 3 tbsp water 30mL
- 1 pinch salt
Instructions
For the Macarons:
- Sift the confectioners sugar and almond flour into a bowl.
- Add the room temperature egg whites into a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- Begin folding in the 1/3 of the dry ingredients.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
For Assembly
- Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Video
Notes
- THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You'll notice the meringue start to fill the whisk when you're getting close to the right stage.
- Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don't try to press them through the sieve.
- Use a scale if possible, accuracy helps with this recipe.
- The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many... Continue this until it reaches a thick "lava" consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
- Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
- Add your coloring to the meringue after it reaches the soft peak stage.
- When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
- The macarons will be best after 2-3 days resting in the fridge.
- If you over-bake the shells and they're too crisp, brush the bottom with some milk before assembly to soften them up.
Nutrition
I’d never made meringue, let alone macarons before, but I decided to push myself and try with this recipe.
They honestly came out pretty perfect for my first try, which I didn’t expect! My family loved them and my toddler keeps stealing them now!
Good tip for people in humid places: rest your macarons in the fridge instead of the counter for 30mins to get a skin: I left mine on the counter for well over an hour with no luck, but they firmed up fast in the fridge!
hi! so this recipe makes 36 macarons in pairs? or individual shells?
This is the first recipe of yours that I saw and it was the first time I managed to make perfect macarons! The buttercream was a bit eggy for me but piped some with chocolate ganache and they were amazing! Showing exactly when to stop mixing the batter really helped!
After several failed attempts at French macarons (I shared in your laughter as you described your many macaron shell “fails”.)–hallelujah, this worked! Thanks to you, I may have a slight copper obsession as well!
This recipe is perfect! I loved these.
I made these yesterday with my grandaughter. They turned out great (and this was one of the first times my 10 y/o grandaughter had done any piping). We followed all of your suggestions on your video and they baked evenly with nice little feet. The French buttercream was fantastic. Now I would like to try some other flavors!
What kind of macaron mat did you use (it seems like it would be easier to keep them the same size)?
Just INCREDIBLE! My daughter and I made these yesterday, I have always been intimidated by the idea of baking macarons but decided to tackle it due to being home bound.. We had amazing success, so would love your tips on other flavors, such as chocolate or pistachio. How would I adjust the recipe for either of those flavors? Thanks!
I am not a baker but have been stuck inside with the quarantine lately and decided to try this pretty little cookies. I made 3 batches of Maracon using your recipe! (the only thing I changed for the second and third were the flavoring- I added early grey tea to one and matcha green tea to the second) They all turned out perfectly! They look professional, taste great, and I could not be happier. Thank you so much for sharing your recipe.
The only thing that has been inconsistent for me, is the french buttercream. I don’t have a candy thermometer so I have been eyeballing the softball temperature- one time it turned out absolutely perfectly, the other two have been a little runny- is it just the sugar temperature that has been off? Or is there something else I am overlooking that makes it thicken up? Again, thank you so much!
Thank you for the easy to follow step by step instructions and video. I followed them to the T for my very first attempt and my macaroons came out beautiful and delicious!
I made absolutely delightful rose and lemon macrons after following this recipe. I have a macaron book which only calls for ~2 egg whites and about 3/4 c of almond flour, and I feel like they come out so much more brittle and taste like air as opposed to the perfect cookie that yours produces. I have made macarons many times but I felt like your video solved some of my specific problems! Thanks so much.
This was my first time ever, baking or eating one!!! The recipe was easy to follow!!!! I wish I could post a photo of them and show you! I normally make cakes and cupcakes and cake pops but this is amazing!!!! Thank you!!