Basic French Macarons
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.
My very first attempt at macarons… They’re perfect on the outside, but were hollow inside. 🙁
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 is the simple macarons recipe though, no flavorings or anything. Down the road, I’ll be experimenting with more flavors!! But for now, this is perfect for us, beginners.
Here is step-by-step photo directions:
- Bring the egg whites to room temperature, they beat easier.
- Make sure your bowl for egg whites is super clean and free of any streaks of grease. Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil. Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
- Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
- If you over-mix the batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
- If you under-mix the batter, your macarons will end up with uneven surface and without feet.
- To prevent browning the macarons from the top, place an empty baking sheet on a top rack. This way the heat from roof of the oven is blocked, preventing the macarons brown too much.
I’ve baked the macarons on both silicone mat, and parchment paper. In my experience, macarons, baked on silicone mat, tend to have bulging feet, as shown above. Not the end of the world, but I prefer to bake my macarons on parchment paper for this very reason.
Experimenting with fun colors and designs.
For more flavored macarons, check out my other macaron recipes.
Basic French Macarons
Basic French Macarons -perfect for beginners.
Yield: 25-30
Ingredients:
For macaron shells:
- 1 cup (100gr) almond flour
- 3/4 cup (100gr) powdered sugar
- 2 large egg whites (about 70gr), at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup (50gr) sugar
- 1 teaspoon pure vanilla extract
- Gel food coloring, if desired
For Buttercream Filling:
- 2 large egg yolks
- ¼ cup (50gr) sugar
- 3 ½ tablespoons milk
- 1/2 cup (115gr) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Directions:
- Line 2 baking sheets with parchment paper.
- Sift together almond flour and powdered sugar twice. Set aside.
- In a clean medium bowl, beat the egg whites on low speed until foamy. Add cream of tartar and increase the speed to medium. Slowly add sugar one tablespoon at a time. Continue to beat the egg whites on high speed until hard peaks form. Stir in vanilla extract and gel food coloring, if desired.
- Sift almond flour mixture over whipped egg whites, and gently fold it with a spatula until batter is just combined. TIPS: Making french macarons is all about the technique. This is the most crucial step of all. 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. I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds. To test, drop a small amount of batter on a plate. 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.
- Transfer the batter into a pastry bag with a round tip. Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
- 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. While waiting, preheat the oven to 300°F (150°C).
- Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily.
- Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
- 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.
- To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.
For step-by-step photos and additional tips, read the post above.
You can find step-by-step photo recipe for buttercream filling here.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
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I’ve never made macarons before a few days ago when I used this recipe. Worked really well and I was very impressed.
So happy to hear that, Nina! Thank you for your feedback!
best one with the best tips I have come across
Yay, so happy you enjoyed the recipe. Thank you for your feedback!
There seems to be more almond flour than other recipes I’ve tried. I ended up with a thicker end product that did not resemble a macaron when baked. Most recipes call for 3/4 c instead of 1 c. No matter how much I folded it was still far too stiff when piped. Disappointed with the results.
Same thing happened to me, I was standing in my kitchen for 10 minutes folding my batter and it was still staying too thick. I definitely think that’s it’s because of the almond flour to icing sugar ratio. Other recipes I’ve tried making the batter has always turned out too thin, but not this time.
Hi, Sandra. Thank you for your feedback as well. I’ve used this basic macaron recipe for many years now and adapted it for different flavors, and it works great despite the ratio is different from many macaron recipes. My suggestion is to weigh the egg whites to make sure you’re getting enough egg whites, because it’s an important part to the ratio as well. Let me know if you have any more questions.
Hey Melissa. Sorry I missed your comment. And I’m sorry to hear the batter was too thick for you. How did you measure the ingredients? By weight or by cups? Also did you weigh the egg whites by chance? You’re right in that my base recipe calls for more almond flour than most recipes. But that’s exactly why my recipe is different from others because it yields less sweet, more almond-y macarons that I really love. I highly encourage anyone who’s making macarons weigh the dry ingredients as well as egg whites.
I tried it recipe it’s good vand amazing.can I keep in freezer????
Thanks
Hi, Nishanth. Yes, you can freeze the macarons. 🙂 Thank you for your feedback!
This was a great step-by-step recipe! I was a little nervous for my first attempt at macarons but you broke the steps down in perfect form and made it easy.
Hi, Di! I’m so happy you find my recipe helpful. Thank you so much for your feedback.
It’s an amazing
Does this yield 25 to 30 halves or cookies?
Hi, Sean. About 25 filled cookies, so about 50-60 rounds.
WOW. We were only able to get 12 cookies out of this recipe :(. I think perhaps folding it even more?
Hey, Sean. How big were your cookies? Mine are 1.5-inch rounds, so they’re pretty small.
It’s good tasty
Can you make these ahead of time and freeze them?
Yes, you can! Filled macarons especially with buttercream filling, freezes beautifully. Just make sure to wrap them tightly, but carefully. Hope you’ll enjoy baking these, Evelyn!
Tasty very good
Hi! I made this for my daughters birthday and after trying so many recipes this worked perfectly. Thank you so much for the Recipe and clear instructions. My Guests raved about it and the best compliment I think i got was they were delicious and not overly sweet which I found the problem with other recipes. Thanks much again. I finally found my best Macaron recipe.
So, so happy to hear your macaron success, Juveria! And I’m so glad you agreed that my macaron recipe is less sweet than others, which was my experience as well. Thank you for trying my recipe and for your feedback!
Hi Shinee,
I will try your recipe for the first time and I bought all the ingredients but I think I buy the wrong almond flour.
I buy the I bleach almond flour. Is this ok to use?
Pls let me know and thank you in advance.
Leila
Hi, Leila. Do you mean blanched almond flour? If so, it’ll work just fine. It simply means the skin is removed. I also use blanched almond flour. Let us know how your macarons turn out. Thanks!
Hi!
Just wondering how much food colouring you recommend using?
Hi, Lyd. I usually just eyeball it. I start with couple of drops of gel food coloring and then add more until the desired shade.
Thankyou – also what brand of food colouring do you use?
I use Wilton gel food coloring.
Can you use rice flour instead of almond flour?
Hi, Margie. I don’t think you can.
Hi, I’ve baked Macorons two times and they have come out different each time. The first time they had the ruffle, but they didn’t smooth out at the top when after I piped them out onto the the trays and they baked into those shapes. Even after I let them sit.
Then, the second time to solve that I folded the batter more, but they’ve come out cracked on the top.
Both times the batter has been extremely grainy looking like the ingredients haven’t dissolved.
Do you have any recommendations?
I was thinking that I might not have enough egg whites. Could that be it?
Thank you!
Hi, Breahna. Sorry for delayed response. How did you measure your egg whites? Did you weigh them? If not, you may have been short on egg whites, and the batter didn’t thin out well. Also, do you think your almond flour is on chunk side? I always use fine almond flour and I don’t have much problem with bumpy texture.
Dear Shinee,
I watched your video and noticed you mentioning that there will be some leftover almonds after sifting. Do you have a measurement of how much dry ingredients you actually end up adding to the 70g egg whites (minus the almonds you sift out)? I’m always getting hollow shells, so I’m wondering if it might have to do with the dry ingredients to egg whites ratio. Thanks!
Hi, Karen. At most you should get about 2 tablespoons of dry ingredients to toss. I don’t measure the weight of the dry ingredients after the sifting. Hollow shells are usually caused by over-beaten egg whites. Maybe try keeping a close eye when whipping the egg whites and stop as soon as meringue reaches stiff peaks.
The recipe says it yields 25-30. Is this shells or actual macaron cookies? I only got 20-22 shells. I undermixed the batter (since I have bumpy tops) but I’m not sure what else I could have done wrong! My macarons have feet but are a little dense and chewy.
Hi, Melissa. I usually get 25 filled macarons with my basic macaron recipe, which means I get somewhere around 50 shells. But my macarons are about 1.5-inch rounds, pretty small. When piped they’re about 1-inch or so, and they spread a little and come out around 1.5-inch rounds. How big macarons did you pipe? Also did you weigh your egg whites, or did you just used 2 large egg whites? The reason I ask is that maybe you had slightly less egg whites, which made the batter thicker than it should be?
Hi Shinee,
My rounds were about 1.5-2″. I didn’t weigh the egg whites. I only have a non-digital kitchen scale at the moment which is why I didn’t. I guess a digital kitchen scale is on my list for future baking endeavours!
Yeah, it sounds like you were a little bit short on egg whites. Also undermixing will yield thicker batter, which will tend to be less and make denser shells. Hope you’ll get a digital scale (it’s not expensive on Amazon) and try again. Good luck! 😉
Made these with my 16 yo son. Your tips were incredibly helpful and other than a little odd shaped (we need to work on our piping) they came out great and they are delicious. We will double the recipe next time!
Yay, so happy you enjoyed baking macarons with your son, Amy! Thank you for your feedback!
Hello these look delicious. Im afraid ill make a mistake while making the macarons. If it’s possible could you post a video?
Hi, Tasha. Sorry for delayed response. Here’s a video of my funfetti macarons. Hope it’s helpful. And you can also read this Macaron 101 post before you start. Good luck!
Hello, can i use ultra fine sugar or does it need to be caster sugar. Thank you
Hi, Lacy. If you’re wondering about the sugar that goes into the egg whites, then yes, you can use ultra-fine sugar.
Hi Shinee,
I apologize in advance for this really long comment:
I was wondering if you remembered what made your macarons perfect on the outside but completely hollow? That’s what happened to mine yesterday. I think the oven temp may be inaccurate so I’m buying a thermometer, but other than that? I have a tendency to beat my meringue about a minute after it gets glossy and stiff just to make sure I’m not under beating it. It’s still glossy and stiff but I suspect that I whipped too much air into it? I also am really careful with folding in order to not over fold, but I know that I get it to ribbon stage because it passes the infinity test and moves slowly and consistently in ribbons off my spoon but maybe I should deflate a bit more aggressively and check for ribbon stage earlier? Yesterday I cracked one shell in the oven and it wasn’t hollow but when I removed the macarons to cool a few minutes later, they were all completely hollow. I’m just pretty confused but also really motivated to get it right.
I’m going to try out your recipe next because I also suspect that the ratio I used called for too much egg whites (3eggs for 1 cup of almond flour and 1 and 2/3 cup of icing sugar), so maybe with your recipe there won’t be an excess of air in the macarons?
Thank you so much!
Nina
Hi Nina! Thanks for reaching out. Hollow macarons are usually due to over-mixed meringue, which sounds like exactly what you’re doing. I don’t advise beat the meringue after it reaches stiff peaks. Hope this resolves your issue, and please do let me know if you try any of my macaron recipes.
Hi Shinee,Thank you for your blogsite!French Macarons are my signature cookie with my wife, family, and friends.My wife bought me two silpat sheets with the macaron borders to help me stay size consistent. Should the macarons stay in the oven longer due to the silpat mat? Sometimes they are “glued” to it. Your thoughts?Thank you and Merry Christmas,Patrick
Hi, Patrick! Yeah, I think they need a bit more time in the oven because silicone doesn’t transfer the heat as well. And if yours are still stuck to the mat, that means they’re under-baked. Thank you, and Merry Christmas to you and your family!
Thank you Shinee.
We have a natural gas oven and I used to bake them to 25 minutes when I used parchment. What do you think, 30 minutes now that I am using the Wilton silpat?
Thank you again!
Patrick
I’d increase by 2 minutes and check.
Hello, after several attempts I have just about got it! Just wondering if there is a better measurement for egg whites. Sometimes I feel like a need a little bit more than just 2. But 3 might be too much. Is there an ideal amount? Thank you for this wonderful recipe!
You have the best blog and my mission is to finally accomplish baking a perfect batch of French Macarons. Your posts are inspiring me and I’m on a macaron high now to “get them right” ha! …
I made fruity cereal french macarons this weekend … Any tips on transferring the batter into a piping bag… silly question it may be, but I struggled with my batter and ended up making it thin after the 10+ min. it took me to transfer it. 🙁 It made my macarons spread together on the parchment and not bake upright – they were more like flat cookies, such a disappointment.
They were also extremeeely chewy and made my jaws hurt from chewing them … I let them sit for 15/25 minutes to get “skin” and then baked them at 325º for 15/20 minutes.
Thanks!!!
Hi, Bryn! Thanks for your kind compliments. I’m glad I inspired you to make some macarons. I made this video tutorial and I hope it answers your questions. Let me know if you have any questions.
Yes exactly. Thought I used parchment paper not silpat.
Hhmmm, those bulging feet happens to me only when I use silpat, and never on parchment paper. So I’m kind of baffled.
I will try using two baking sheets in top of each other, maybe that will solve the problem
Sounds good. Let me know if it helps.
Dear,
To prevent browning of macarons you mentioned to place an empty baking sheet on a top rack. What do you mean by that? I place the baking sheet with macarons on a bottom rack in an oven, and at the same time an empty baking sheet on a top rack of the oven?
Hi, Hiba! My oven has two racks. I usually place one in the middle of the oven and the other one on a very top. I put the baking sheet with macarons on the middle rack, and if they start browning, I just an empty baking sheet on the very top rack. Hope it make sense.
Ohhh now I get it! Thanks for the tip. Sometimes when I bake plain macarons (without any dye) they dont remain white after, but turn slightly yellowish. Does the top tray tip help with keeping the macarons white?
It’s been a while since I baked just plain white macarons, but I don’t think they ever been true white because I usually add some vanilla extract. They are a little on off-white side. But if your macarons are becoming brown due to overheating, I think the top tray tip should definitely help.
Ok thanks. Just one more question. Sometimes the macarons form feat and then while baking bubbles come out of the feat. Im not sure if that is normal or I am doing something wrong. I appreciate you taking time to reply to my inquiries 🙂
Not exactly sure what do you mean by bubbles come out of the feet? You do want those feet to form, and they kinda look like bobbles. Do you mean they expand and bulge like I’ve shown in my pictures above?
Sain bnuu… Ene almond flouriig haanaas olj avah ve??? Tgd bas vanilla extract gedeg ni vanilla zucker mun uu?? Bayarlalaa 🙂
Sain, sain bn uu? Almond flour Mgl-d haanaas olohiig helj medehgui ni. (Bi Mgl-d bdaggui yumaa.) Vanilla extract gej vanilinii ohi. Vanilla zucker/sahar hiij bolno, bur hiihgui ch bj bolno.
Sain bna uu?
Neg yum asuuh gesen yuma dund tald ni yu hiideg ve hariuu pls
Bayarlalaa
Sain, sain bn uu? Yu ch hiij bolno, durtai krem, vareni geed durtai zuilee hiij bolno. 🙂
Hi bi ih olon udaa french macaron hiih gej uzej bna. Eroosoo neg tiim hovsgor tegeed gadna heseg ni mash jijighen jijighen nuhtei ch yum shig , holgui, bas dundaa hondii bolood bnaa. Bi 55 orchim hutgasan. Chinii bichseneer heterhii baga hutgaad bna u? Zuurmagni otgon shingen ni her baih estoi yum?
Bayarlalaa
Zolboo, ta minii zaavariig neg burchlen dagasan uu? Esvel uur joroor hiisen uu? Jijig jijig nuhnii uchir bol listen deeree shahaj tavichaad listee 3-4 udaa shireendeere sain tsohij hiig ni gargaj uguhgui bolohoor tegdeg. Hulgui bolohiin uchir ni jigneheesee umnu sain hataagaagui bol tegne. Hundii boloh ni olon yanziin shaltgaantai bdag. Bi 50 udaa hutgachaad zuurmagnaasaa jijig tavgand dusaaj uzej bgaad urgeljluulen hutgadag. Dusaasan zuurmag chini 10-15 sekundiin dotor jigderch bval bolson gesen ug. Amjilt!
Za bayarlalaa, oldson buh joroor l hiij bna barag 10 garui udaa. Surahgui bol sanaa amrahgui bna. Chinii zaavraar hiisen, listee hed hed gazar tsohison. Hataah geed barag 3-4 tsag orhison tegeed hataagui gart jaahan naaldaj bhaar ni huleej yadaad hiisen. Video oruulahgui yum uu?
Za bayarlalaa
Neg joroo bariad hed heden udaa hiigeed uzeerei. Tegj bj yun deer aldaj bgaagaa olohod amar bdag yum. Hataaj bgaad jignehgui bol hul garahgui shuu. Chiigtei gazar bdag uu? Tiim bol macaron-iig chiigtei gazar, esvel chiigtei borootoi udur hiigeed demii bdag. Odoogoor video hiih zav bdaggui ee. Gehdee daraa hiihdee bichleg hiihiig bodoj l bn 🙂
Shinee, merci beaucoup for all your French delights. I am now following you on Bloglovin. Hope to see you again soon. Cheers
Carole, thank you so much! I love both of your blogs as well. 🙂
macaron daa ymar filling uud hiideg ve? bi macarondaa buttercream guzeelzgenii variantai holiod hiisen estoi nyaluun boldogiin bna lee. jornoosoo huvaaltsaach?
Hi, bi ihevchlen buttercream filling hiideg. Nadad ih taalagddag yum. Jor ni end bgaa: http://sweettreatsbyshinee.blogspot.com/2013/01/basic-buttercream-filling.html
Chocolate ganache ih dajgui boldog yum bn lee. Jor ni: http://sweettreatsbyshinee.blogspot.com/2013/05/chocolate-ganache.html
Strawberry Jam bas hiij uzsen, nadad ih nyaluun sanagdsan shd.
Hi Shinee, ene ungunuudee yaj gargaj avsan be?
Hi Ariunchimeg, bi zugeer Wiltonii hunsnii budag hiigeed l ungu oruulchdag shd. Gel-g ni.
Aan za, thanks shuu.
I see, bayarlaa. Bas neg yum.
Convertoroor 3/4 cup 177ml bolood ard ni bichsen 2,5 oz ni 70 ml bolood bhin. Ali ni zuv be? Sain medku bolhoor iim yum hurtel asuuhnee.
Aan, huurai, shingen, za tegeed hemjij bgaa yumnaasaa shaltgaalaad yumnuud uur uur hemjigdene. Almond powderiin huvid 3/4 cup bol oiroltsoogoor 95gr boldog yum.
Cream of tartar gej yu bile?
Cream of tartar gej undugnii tsagaaniig togtvorjuulah uuregtei nuntag tsagaan yum bdag yum. Bhgui bol hiihgui bj bolno.