This easy French macaron recipe is perfect for beginners. In this post, you’ll find all my tips and tricks for perfectly full shells with pretty little feet and smooth tops, as well as my detailed video tutorial to walk you through the entire process!
I’m not holding anything back!!
Now, a fair warning… This’s a long article! I wanted to cover all the details in making a perfect batch of macarons. And my hope for this post is to be your go-to resource for perfecting these iconic little treats.
Table of Contents
Why you’ll love this recipe:
While I don’t believe in foolproof macaron recipe, I can tell you that my macaron shells recipe has been tested by not only me, but also many of my readers with great success over the years.
3 winning qualities:
- My recipe uses French meringue method, which is the easiest meringue!
- It also has reduced sugar amount without compromising the texture!
- And lastly, it’s tried and tested by not only me, but also hundreds of my readers.
These dainty little almond cookies are simply divine! And I’m here to help you find your groove with these finicky cookies!
Difference between French macarons vs macaroons:
Yes, macarons and macaroons are not the same!!
Macaroons are little coconut cookies, often dipped in chocolate.
French macarons, on other hand, are meringue-based almond cookies filled with different fillings.
Ingredients and Tools:
Before we jump into the recipe, we need to discuss the tools and ingredients you need to make a perfect macaron:
Macaron Ingredients:
- Egg whites – I’ve had success with carton egg whites. You’ll need 1/3 cup of egg whites.
- Almond flour – Use super fine almond flour to ensure smooth tops. And avoid using oily almond flour.
- Powdered sugar – I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
- Granulated sugar – It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
- Cream of Tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Tools:
- Kitchen scale is one of the most important tools you need to master macarons. Inaccuracy in measuring the ingredients could lead to major frustrations.
- Sifter – You can use either sifter or fine mesh strainer for sifting the dry ingredients.
- Mixer – Both hand or stand electric mixer works for making macarons. It’ll be hard (not impossible!) to whip the egg whites without an electric mixer!
- Heavy duty baking sheet is sturdy and heats evenly. Stay away from dark sheets to prevent browning.
- And here’re other misc tools that come in handy: 16in piping bag, Wilton 2A round tip, parchment paper, large silicone spatula and oven thermometer.
How to make French macarons:
Step 1. Sift dry ingredients
Sift almond flour and powdered sugar three times. Yes, three. Not only are we combining the two ingredients, we’re also aerating the dry ingredients to get that beautiful full interior.
- NOTE: Unless your almond flour is chunky, I don’t recommend processing the dry ingredients in the food processor, because you may over-process the almond flour, which would lead to blotchy shells from oily almond flour.
Tip
If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don’t have to replace it. Simply discard those chunky bits.
Step 2. Make the meringue
Whisk the egg whites in a large mixing bowl until foamy. Then add cream of tartar and salt, and continue beating. Once the mixture is white, start adding sugar, one tablespoon at a time, making sure the sugar is mostly dissolved before adding more.
Whisk the meringue until stiff peaks form.
- TIP 1: Room temperature egg whites whip better and get more volume, but cold eggs separate better. So separate the egg whites right out of the fridge, and allow the egg whites come to room temperature on the counter for about 30 minutes.
- TIP 2: Make sure the mixing bowl and whisk are completely grease-free and egg whites have no yolks in it. Any trace of fat may ruin your meringue and it won’t allow your meringue reach hard peaks. Glass, stainless steel or copper bowls are the best!
- TIP 3: Use super-fine granulated sugar, or caster sugar for meringue, as it dissolves easily.
- TIP 4: Don’t rush it! Beat the meringue on low and consistent speed for the most stable meringue. I continuously whisk the egg whites on speed 2 or 4 on my KitchenAid mixer the entire time. It does take a little longer this way (12-14 minutes!), but I think it’s totally worth it!
WATCH MY FRENCH MERINGUE 101 VIDEO
Step 3. Macaronage
Add almond flour mixture into the meringue and gently fold until incorporated, using a rubber spatula. Then fold the batter until lava-like consistency, which means the batter is thick, yet runny enough to slowly flow off the spatula in a continuous flow to draw a figure eight.
Tip
One way to test the consistency of the batter is to drop the batter into a ribbon and count to 10. If the edges of the ribbon are dissolved back into the batter in 10 seconds, the batter is ready!
WATCH REAL TIME MACARONAGE VIDEO
Step 4. Pipe the shells
Transfer the batter into a piping bag, fitted with a round tip (I use Wilton 2A tip). And pipe 1.5-inch rounds on two baking sheets, lined with parchment paper.
Tip
If you need a template, I made one for you. Subscribe to my e-mail list and download this custom macaron template for FREE. (This template is perfect for my recipe and super easy to use!)
Now tap the baking sheet on the counter for 3 times to pop any air bubbles trapped in the shells. If needed, use a toothpick to pop stubborn bubbles.
Tip
I prefer parchment paper and teflon mat over silicone mat, because they’re thinner and conduct heat better. But out of all silicone baking mats, this thin silicone mat is the best.
WATCH MY PIPING TECHNIQUE VIDEO
Step 5. Rest and bake.
Rest the shells before baking until skin forms. This could take anywhere from 15 minutes to a few hours. It all depends on humidity. If you’re in humid climate, you may use a fan to expedite the drying process.
Tip
To test, lightly touch the top of the shell with a finger. It should be dry to the touch, and batter shouldn’t stick to your finger.
Bake the shells in a preheated oven at 300°F for 15-18 minutes. I don’t use convection settings for baking macarons. My oven is set to heat from top and bottom.
Tip
To prevent browning on top, place an empty baking sheet on a top rack to shield the heat from the top.
Tip
It’s better to over-bake the shells than under-bake them. If the shells are stuck to the mat, they’re not quite done yet. Check every 30-45 seconds after 18 minutes.
Step 6. Fill the macarons.
Fill the macarons with any kind of filling. The most common fillings are ganache, buttercream, jams and curds.
Once you’ve filled the macarons, place them in an airtight container and refrigerate for at least 8 hours or preferably for 24 hours. This process is called maturing, which allows the filling to soften and flavor the shells.
Tips for Success:
Macaron success comes not just from a good recipe. It’s a combination of a good technique, understanding of your oven and quality of your ingredients.
Once you understand the technique and reasons behind certain steps, you’ll be well on your way to perfect macarons.
- Weighing the ingredients on a scale is crucial for setting yourself up for success. It’s so easy, and often unreliable, to measure the ingredients by volume. That’s why I provide only the metric measurements in my ingredients list. I really want you to have the best chance to succeed!!
- Stable meringue is the foundation of perfect macarons! If your meringue is weak, you’ll run into so many issues, like hollow macarons, no feet, etc. And I share my technique to achieve the most stable French meringue below.
- Macaronage is a step when we mix dry ingredients with meringue and fold the batter until perfect consistency!
- So, you can have the most reliable macaron recipe, measure the ingredients just right and fold the batter until the perfect consistency, and unfortunately, you can still FAIL, if your oven temperature is off. No matter how good your oven is, it’s important to find the sweet spot for YOUR oven. Every oven is different, and it’s totally normal for the oven temperature to vary 50°F up or down, which could make or break your macarons. That’s why I recommend getting an oven thermometer to double check the accuracy.
How to store macarons:
Unfilled macaron shells:
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in an airtight container for up to 3 months.
Filled macarons:
- Refrigerate in an airtight container for at least 24 hours and up to 3 days.
- Depending on the filling, you may be able to freeze them too.
Freezing Instructions:
Once matured, the filled macarons can be frozen for up to 1 month, depending on the filling.
- Freeze the filled macarons in an airtight container for up to 1 month.
- To thaw, place the frozen macarons in the fridge and let them thaw slowly for at least 1 hour.
- Then, bring them out 30 minutes prior to serving.
More macaron resources:
I’ve shared so many macaron recipes on my blog and I’ve highlighted different aspects of making macarons in every post.
So if you’d like to dive deeper into certain areas, check out the following posts:
- Lemon French Macarons – Macaronage
- Chocolate Hazelnut Macarons – Using different nut flours and nut flours in general
- Red Velvet Macarons – Food coloring
- Pumpkin Macarons – Shaped macarons
- Chocolate Macarons – Using cocoa powder
- White Chocolate Raspberry Macarons – French meringue
- Mint Macarons – Maturing and storing
- Pistachio Macarons – Piping technique
- Pure White Macarons – Baking, how to prevent browning, etc
- Strawberry Macarons – Using freeze-dried fruits
Easy Macaron Recipe
Ingredients
For macaron shells:
- 100 g super fine almond flour Note 1
- 75 g powdered sugar/confectioners sugar Note 2
- 70 g egg whites, at room temperature Note 3
- 75 g fine granulated sugar Note 4
- ¼ teaspoon cream of tartar optional Note 5
- ¼ teaspoon coarse kosher salt
- Gel food coloring if desired
For buttercream filling:
- 2 large egg yolks
- ¼ cup (50g) sugar
- 3 ½ tablespoons milk
- ½ cup (115g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- To make macaron shells, line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)
- To prepare dry ingredients, sift together almond flour and powdered sugar twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
- To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
- When egg whites are foamy, add cream of tartar and salt and continue to whisk.
- Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
- If you’re making colored shells, add gel food coloring when the meringue reaches soft peaks.
- Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)
- To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
- Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
- Meanwhile, preheat the oven to 300°F (150°C). Note: I don't use convection settings. I set my oven to heat from top and bottom.
- To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
- Cool macarons complete and then remove the shells from the parchment paper. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)
- To make the buttercream filling, in a medium bowl, beat the egg yolks slightly with a whisk and add sugar. Continue to whisk until the mixture is pale and sugar is mostly dissolved. Stir in the milk. Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes. Transfer the mixture back to the bowl and bring it to room temperature. Stir in the butter in three batches. Add vanilla extract and continue to mix until smooth. Transfer the buttercream into a pastry bag with round tip.
- To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
- Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
- To serve, bring the macarons out about 30 minutes prior to serving.
Tips & Notes:
Nutrition Facts:
Excerpt from my original post from January 13, 2013:
Just a few months ago, these pretty little cookies popped on the screens everywhere I went. So dainty, colorful and tempting! Everyone was all ohs and ahs about how wonderful these treats are.
I’m curious person by nature. And since I could not find anything like this where I live (I live in the middle nowhere!), I googled the recipe for these beautiful treats. Found ton of recipes, read countless tips and tricks (apparently they are quite finicky!), drooled over many, many gorgeous photos, and I finally made them!
Oh, sweet little macarons, where have you been all my life? They were so absolutely delicious.
To make up for all the lost time without these gems, I was on the roll making them day and night. Ok, maybe a little exaggeration, but you got the idea, I was obsessed!
I can’t say I’ve perfected these delicate little cookies yet. But as you can see they’re not that bad.
Now, that I had made these gems more than handful of times and I’m pretty confident with the technique, and I thought I would share my process.
This recipe was originally published on January 13, 2013.
Hannah says
This was my first time making macaroons and they turned out very well! Thank you for the recipe 💗
Colleen Baldwin says
My 13 yo son and I tried this recipe and they turned out great! First time making macarons was a success. Followed the recipe exactly. The tips and notes were so helpful. Thank you for a detailed blog and easy recipe!
Lianne says
Hi! How long can this buttercream be frozen for in filled macarons? & after defrosting, how many days will they last? Thanks!
Shinee says
Hi, Lianne. The filled macarons can be frozen for up to 3 months in an airtight container. Thawed macarons should be consumed within 3 days.
Margie Rosado says
I am so happy I found your YouTube macron videos! I love the way you teach and your calm voice. I followed your lemon curd recipe and it came out perfect!! I’ve also followed the videos on making macrons and now I have friends and family placing orders — lol! Thank you so much!
Shinee says
Yay, I’m so happy you found my videos helpful! And glad you loved the lemon curd recipe as well! Thank you so much for your feedback, Margie!
Huthayfah Cheema says
Hi Shinee!
I have a question, so I have been making macarons along with other bakes for a long time with my conventional gas oven, but it looks like i might be getting a new CONVECTION oven. Do you know if macarons turn out differently in convection ovens? Are convection ovens not as good for baking due to the high air circulation?
Shinee says
Hi, Huthayfah! If you had success with gas oven, I’m confident you’ll do great with your new convection oven. I’d plan on couple of test baking to get used to it, you’ll find your happy spot in no time. In general, you want to reduce the temp by 25 degrees for convection ovens. Good luck! And please let us know!
Rikki Janssan says
Hi. I made your macaron recipe for the first time yesterday. Overall I was pretty happy with my first attempt. I was confident with my meringue. As soon as I got to the step of adding the dry ingredients to the meringue it seemed my mixture was very grainy. I was a little concerned at the beginning my almond flour wasn’t fine enough. I sifted 4 times total and discarded about 2 tablespoons worth of larger bits. My mixture melted back in but seemed a bit thick and after piping and resting the macarons did not really spread to the 1.5 inch size. The shells came out in tact, not hollow, but with a cracked appearance on the shells. I’m thinking the problem could be my brand of almond flour. What brands do you recommend? I’m in Australia so would prefer something I can find in store. Thank you.
Shinee says
Hi, Rikki. Thank you so much for trying my recipe and reaching out for troubleshooting. It might be an issue with your almond flour. It sounds like it’s pretty coarse. I’m currently using Bob’s Red Mill super-fine almond flour and get really good results. I’m not sure if it’s available in Australia. But look for nice and fine almond flour, and not almond meal, which tend to be coarser.
Jacklyn says
Referring to Note 6, can I assume that I can also half the recipe? i.e. using about 1 large egg?
Shinee says
I don’t recommend it, because it’s already not easy to whip the current amount of egg whites.
Natasha Bosse says
I haven’t made them but can you put them in the freezer after the 24 hours of them being In The fridge. My daughter really wants me to make them for her sweet 16th birthday
Shinee says
Hi, Natasha. So sorry for the late response. Yes, you can absolutely freeze after maturing them in the fridge for 24 hours.
Hannah says
This recipe worked out really well. I’ve been making macarons for a few years now and they work really well (risen feet, full shells) the only problem is that the colour is quite dull. I think the problem is the food colouring I’m using because the macarons aren’t burnt. Can you suggest any food colouring brands?
Shinee says
Hi, Hannah. I use Americolor gel food coloring and I never had any issues.
Karen says
Love this recipe – have made macaron 3 times and every batch turned out great!! It was so helpful to be able to refer to your video tutorial so I knew exactly what my egg whites and batter should look at every step. Made the buttercream for my latest batch. That was so good — everyone loved it. That will be my go-to filling from now on. (It’s also good sandwiched between gingersnaps!)
Shinee says
Yay, Karen, so happy for your perfect macarons and that you liked the buttercream filling! Thank you for your feedback, Karen!
Nikki says
This tastes so good! My one thing, how thick is this supposed to turn out? I am not sure if I didn’t let it thicken enough in the pot as it’s not thick enough to pipe. It’s definitely pudding consistency but I don’t think it would be firm enough for my macarons. Any tips on how to make thicker?
Nikki says
Oops, I’m talking about the buttercream filling.
Shinee says
Hi, Nikki. If you let it chill in the fridge for a little bit, it’ll firm up.
Candy Davis says
I made these today after reading your post and they turned out exactly as they should!! I took a picture after I broke one into to post for you to see! So excited to have found your recipe. I bake cakes and often need macarons for decorating. I’ve made them in the past but they just didn’t turn out quite right. Thank you for sharing!! I will definitely be trying your other macaron recipes!❤️
Shinee says
Hi, Candy! So happy you landed on my macaron recipe and it worked out for you. Thank you so much for your feedback!
Brenda Moir says
Best recipe I have tried. Works out perfect!!!!!!
Shinee says
Thank you, Brenda. So happy you tried and loved the recipe.
Deb says
I’ve made macaron for several years with much success. I made this recipe twice and completely failed. I could not get the batter to flow. It was very stiff and I probably macaronage for ten minutes and it remained stiff. The next day I remade the recipe, double checking all my ingredients weights, same results.
I cannot figure out how I failed.
I did bake the macarons and they looked like rounded lumps…. Tasted
great anyway.
Any suggestions will be greatly appreciated. Thanks
Shinee says
Hi, Deb! I’m sorry to hear my recipe didn’t work for you. Generally, I advice to stick to the recipe that works for you. That being said, thick batter issue usually happens for 3 reasons:
– Inaccurate measurement of ingredients
– Too oily almond flour
– Leaving too much meringue on the whisk, which throws of the ratio
If you think you’ve weighed all the ingredients accurately, including the egg whites, and didn’t leave too much meringue on the whisk, I’d suggest to check your almond flour. If it’s not too oily, then you can try again and increase the egg whites by 2g. Hope this helps.
Lexi says
Tried to make macarons using your recipe and tutorial, so on step 2 I couldn’t get the marangue egg white sugar mixture to thicken and I used an electric hand held mixture for probably 25 minutes and it never thickened to the point of yours in the tutorial videos I’ve seen. Do you know why that might be??
Shinee says
Hi, Lexi. Typically, meringue doesn’t reach stiff peaks due to contamination of egg whites with fat residue or yolk. So I’d start with asking the following questions:
Did you use plastic bowl by chance? – Plastic tends to absorb fat/oil from previous uses.
When separating egg whites, did any of the yolks break?
And if you haven’t already, please watch my Meringue 101 video for more details about meringue.
Ashley says
I want to attempt this recipe-is there an easy way to covert the measurements to oz/cup before I get started? Or just Google? 🤪 I want to make sure I am prepared before I get everything in order! Thanks!
Shinee says
Hi, Ashley. I don’t recommend measuring the ingredients by volume, because macarons require precise amounts.
Kathleen says
I love the recipe! It’s explained very well!
But I don’t know what I’m doing wrong.. I followed the recipe step by step, let them sit out for 30-40 minutes to rest and mine still aren’t forming feet and most of them are cracking on the top. Can this be caused from my Meringue not being stable? Please help.
Shinee says
Hi, Kathleen. Is it humid where you are? Humid weather affects how long it takes for macarons to form a skin. The more humid the environment, the longer it takes for macarons to dry. I’ve see people try macarons up to 2 hours.
Kathleen says
It was very warm and humid yesterday 94 degrees. I’ll try again this weekend and try a longer rest time. thank you! I’ll let you know how it goes 😊
Cathleen says
This was my first time making macarons. While they are a labor of love, I was shocked that I was successful, thanks to this recipe! I actually preferred mine over ones from a local bakery. Thank you for a great recipe. The only issue I ran into was actually with the filling. I was able to incorporate the butter and egg mixture into a silky filling, but it tasted only of butter. I ended up adding a lot of confectioners sugar to make it usable, but it took a lot of sugar to adjust it. I wonder if using less butter next time would help?
Shinee says
Hi, Cathleen. So happy you tried and loved making macarons!!! As for buttercream, I’m surprised that it was too buttery for you. I feel like it’s not as buttery as American buttercream due to egg yolk mixture. But everyone’s taste is different. I agree it’s not overly sweet filling though, but I wouldn’t recommend adding powdered sugar, nor using less butter. I’d recommend look into different type of filling, like chocolate ganache instead.