Gourmet Made Deliciously Simple

Basic Macaron Recipe

This basic 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!!

These dainty little almond cookies are simply divine! And I’m here to help you find your groove with these finicky cookies!

This basic 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! #frenchmacarons #macaronrecipe

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.

Why you’ll love this basic macaron recipe:

While I don’t believe in foolproof macaron recipe, I can tell you that my macaron recipe has been tested by not only me, but also many of my readers with great success over the years.

3 unique pro’s of my macaron recipe:

  • French meringue method, which is the easiest meringue!
  • Reduced sugar amount without compromising the texture!
  • Tried and tested by not only me, but also hundreds of my readers.

Yeah, this post is loong overdue an update!!!

It’s been more than 7 years (where did time go?!) since I published this basic macaron recipe.

And in that time, I’ve learned so much more about making perfect macarons and I’m excited to share them all with you!

A comprehensive macaron recipe with lots of tips and tricks for perfectly full french macarons. So much helpful information here! #frenchmacarons #macaronrecipe

I also tweaked the recipe just a little bit to make it a little more “fool-proof”. (It turns out a little more sugar in meringue makes it that mush stronger, so I reduced the powdered sugar and increased sugar in meringue. In the end, the same amount of sugar as my original recipe, but with a little less room to mess up!)

Disclaimer: I don’t believe a foolproof macaron recipe exists, because successful macarons are a result of more than just a good recipe.

And here’s why…

4 pillars of perfect macarons:

  1. Precise ingredients amount
  2. Stable meringue
  3. Proper macaronage technique (mixing the batter)
  4. Accurate oven temperature

So let’s talk details of each of these factors, because once you understand the technique and reasons behind certain steps, you’ll be well on your way to perfect macarons.

  1. 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!!
  2. 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.
  3. Macaronage is a step when we mix dry ingredients with meringue and fold the batter until perfect consistency!
  4. 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. 

Before we jump into the recipe, I also want to share a video about the tools and ingredients to make a perfect macaron:

Now that you know what areas to pay attention, let’s go through every step.

A comprehensive macaron recipe with lots of tips and tricks for perfectly full french macarons. So much helpful information here! #frenchmacarons #macaronrecipe


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.

  • 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!

Stable meringue is the foundation to perfect macarons. Sharing my tips for the most stable French meringue here.

Step 3. Macaronage.

Add dry ingredients 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!

How macaron batter changes its consistency from thick to runny. #macarons

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.

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.

How to make french macarons from scratch with step by step photos.

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 1: To prevent browning on top, place an empty baking sheet on a top rack to shield the heat from the top.
  • TIP 2: 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 by step macaron recipe with lots of tips for success! #frenchmacarons #macaronrecipe

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.

Everything you need to know about making macarons!!! French meringue based easy macarons with reduced sugar amount! A perfect beginners recipe! #frenchmacarons #macaronrecipe


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.

Everything you need to know about making macarons!!! French meringue based easy macarons with reduced sugar amount! A perfect beginners recipe! #frenchmacarons #macaronrecipe


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:

This basic 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! #frenchmacarons #macaronrecipe

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Basic Macaron Recipe

A comprehensive macaron recipe with lots of tips and tricks for perfectly full french macarons. Plus, a full video tutorial to walk you through entire process.

Yield: About 25 filled macarons

Prep Time:1 hour

Cook Time:18 minutes

Total Time:2.5 hours (Does not include time for maturing filled macarons)


For macaron shells:

  • 100gr super fine almond flour (Note 1)
  • 75gr powdered sugar/confectioners sugar (Note 2)
  • 70gr (1/3 cup) egg whites, at room temperature
  • 75gr fine granulated sugar (Note 3)
  • ¼ teaspoon cream of tartar, optional (Note 4)
  • ¼ teaspoon salt
  • Gel food coloring, if desired

For buttercream filling:

  • 2 large egg yolks
  • ¼ cup (50gr) sugar
  • 3 ½ tablespoons milk
  • ½ cup (115gr) unsalted butter, softened
  • 1 teaspoon pure vanilla extract


  1. 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.)
  2. 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.
  3. 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.)
  4. When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  5. Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  6. If you’re making colored shells, add gel food coloring when the meringue reaches soft peaks.
  7. 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.)
  8. 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.)
  9. To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
  10. 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: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)
  11. 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.
  12. 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.
  13. 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.
  14. 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!)
  15. Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. To serve, bring the macarons out about 30 minutes prior to serving.

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.

Note 2: 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.

Note 3: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.

Note 4: Cream of tartar is optional and can’t be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!

Note 5: You can easily double this macaron recipe.

Note 6: Read this post for must-have macaron tools.

Got macaron trouble? Check out my visual troubleshooting guide and Macaron 101 post.

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.

For step-by-step photos and video tutorial, read the post above.

All images and text ©Shinee D. for Sweet & Savory


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

Basic French Macarons -perfect for beginners.

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, and last updated on May 27th, 2020.

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  1. Great recipe. These turned out very well.

    Rating: 5
  2. I wanted to bake something sweet that all my teachers would love for the holidays. My mom has tried to make macaroons before and it went terribly, so I was hesitant trying to make them myself. Thankfully, your recipe was easy to follow and the cookies turned out perfect! Thank you so much, these were amazing! Definitely going to make them again!

    Rating: 5
  3. Can I use regular flour instead?

  4. Omg omg omg they’re perfect!!!!!!! Seriously perfect! I look like a hero right now with my kids hahha thank you!!!!!

    Rating: 5
    • I subbed half coconut Cream for butter and coconut milk for milk  (both from same can from Trader Joe’s) and it is unbelievable ❤️

      • AWESOME!! So happy yours turned out, Sara. Thank you for your feedback.

      • you subbed the full 1/2 c butter with cream? or only half the butter ?
        would love to try that way

      • You have to use powder or gel colouring or they will not turn out I’m guessing….. I only have liquid colouring I don’t want plain whit macarons. Also I thermo wave everything as bake on my oven is not great so would I just drop the temp a little?

  5. The recipe was very easy to follow. But I have a question about the almond flour. The macarons have a slight grainy texture. The almond flour bag says almond meal/flour – finely ground. Is that the right flour or should I look for something else?

    Rating: 5
    • Just try sifting it twice before adding. You can even put it in your food processor and then sift again 

    • Hi, Diane. Mine usually says “Almond Flour”. I also prefer finely ground, with blanched almonds. Another thing is that when the batter is slightly under-mixed, you’ll get kind of grainy shells as well.

  6. I made a double batch and they came out just fine. I do agree with orhers that this recipe when compared to other recipes trends more toward a moist shell and I can see why it might fail in humid areas. For me, the most special part of this recipe is your amazing buttercream. Now, I did sub half brandy for the milk, but the texture of the buttercream was silky and creamy without being overly sweet. Fantastic! I bake a lot and I think this buttercream will quickly become my favorite go-to recipe for fillings on cakes, cookies, and eclairs. Bravo!

    Rating: 5
  7. Thank you for a wonderful recipe! I have made my second batch now and both times they have come out perfectly. I followed the directions exactly as well as reading other comments and other recipes that are available.  The only thing I missed was how much vanilla you should add to the egg white mixture. I added a splash on the first batch, and on the second, I added 1/4 teaspoon of almond extract for a change. Thank you!!

    Rating: 5
    • Hi, Ellen. Thank you for your feedback. I forgot to update the recipe direction when I removed the vanilla extract from the ingredient list. Since some people have issue with too much moisture, I removed it. But up to 1/2 teaspoon of extract is usually fine.

  8. This recipe turned out absolutely terrible for me. They didn’t have feet and they were uneven and brown. I followed the recipe exactly! I would not recommend this recipe.

    Rating: 1
    • Hi, Sarah. Thanks for trying my recipe and for your feedback. Sounds like your oven runs hotter. Your macarons shouldn’t have browned at 300F, unless you baked them way longer than specified. I recommend getting an oven thermometer and double check the accuracy. Most ovens fluctuate 10-15 degrees either way.

    • Sounds to me like you may have an oven problem. Get a temp. checker at your local walmart. If you find your oven cooks hot…then just adjust for this OR most oven temps you can change yourself! Look your model on Internet and follow how to do this. Really pretty simple. Also, could it be something like a “small” wall oven. My early married years I had regular size oven. We moved and the oven was smaller. I’ve had to adjust recipes for years until that dreadful thing FINELY died! Ha! My new regular oven is great with no adjusting. Best of luck to you! Jan

  9. Hi Shinee thank u so much for the recipe😍 ..how many macaroons will it yield for this amount of batter

  10. Thank you Thank you Thank you!! I have failed so many times and today, I have feet!

    Rating: 5
    • AWESOME. So happy you finally had your macaron success. Thank you for your feedback!

      • I using a gel food coloring but they are not bright. What brand gel colours you use for macarons?

        • Hi, Wanda. On these pictures, I’ve used Ateco gel food coloring. But I also frequently use Wilton as well with great results.

      • Hi, I have really learned how to make macarons by following this recipe and the 101 tips too. It has been like a fun science experiment to see what went wrong with each batch. I’m happy to say I have graduated to adding flavor successfully. The lemon macarons are the best I’ve ever tasted (and we have Laduree where I live). I’ve also made raspberry and the chocolate ones are in the oven. Thank you for sharing your skills!

        Rating: 5
        • Hi, Julie! Thank you so much for your feedback. I’m so happy to hear your macaron success. I know the excitement, and I appreciate you sharing it with me. Hope you enjoyed those raspberry and chocolate macarons as well. Keep at it and never get discouraged by failed ones. 😉

  11. So I’ve made this recipes 3 times and it just doesn’t work out. I don’t know what I’m doing wrong. Anytime I leave the macarons out to dry they don’t dry. I’ve tried leaving them out for over an hour and they were still wet. And when I put them in the oven the barely have any feet and just rise up a little. At first I thought it was cause my meringue was to soft but nope. Any tips?

    Rating: 1
    • Hi, Farwah. Sorry to hear you didn’t have a good luck with my macaron recipe. Typically, the macarons don’t dry quickly when it’s humid. If you live in a humid climate, I suggest running a fan nearby, but not directly at the macarons. I’ve heard some people dry their macarons for 2 hours. Also, do you have an oven thermometer to check the accuracy of the oven. Every oven heats differently, and if your oven is off by even 10-15 degrees, it could affect the rise of macarons. Let me know if any of these help, and if you have any more questions. Thanks!

  12. Was not a macaron, more like a cakey cookie…

  13. Thank you for this recipe! This was my 3rd attempt to make macarons and by far the best batch. The other two batches (following a different recipe) did not work at all. And while I have plenty I can still work on these turned out great for a beginner. Thank you again!!!

    Rating: 5
  14. Great recipe, thanks so much! Very pleased with the results 🙂

  15. My Macarons did not form a firm top even after letting them stay out for about 30mins to an hour, why could that be?

  16. Hi, I want to make this recipe but I can’t use cream of tartar due to dietary restrictions. Is there a substitute or can I leave it out altogether?

  17. My macaroons did not come out with feet.

    Rating: 5
    • Hi, Bella. There’re couple of things may cause no feet. The batter may have been over-mixed, or oven temp was too low. Take a look at my troubleshooting guide to learn about troubleshooting. And feel free to reach out to me with any questions. Thank you!

  18. What is the subs for almond flour

  19. My first attempt at making macarons and they came out PERFECT thanks to this recipe.

    Rating: 5
  20. I’ve never made macarons before a few days ago when I used this recipe. Worked really well and I was very impressed.

    Rating: 5
  21. best one with the best tips I have come across

    Rating: 5
  22. 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.

  23. I tried it recipe it’s good vand amazing.can I keep in freezer????

  24. 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. 

    Rating: 5
  25. Does this yield 25 to 30 halves or cookies?

    Rating: 4
  26. Can you make these ahead of time and freeze them? 

  27. 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.

    Rating: 5
    • 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!

  28. 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.


    • 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!

  29. Hi! 
    Just wondering how much food colouring you recommend using? 

  30. Can you use rice flour instead of almond flour?

  31. 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.

  32. 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.

  33. 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! 😉

  34. 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!

    Rating: 5
  35. Hello these look delicious. Im afraid ill make a mistake while making the macarons. If it’s possible could you post a video?

  36. Hello, can i use ultra fine sugar or does it need to be caster sugar. Thank you

  37. 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! 

    • 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.

  38. 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

    Rating: 5
    • 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!

  39. 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!

  40. 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. 


  41. Yes exactly. Thought I used parchment paper not silpat.

  42. 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?

  43. 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.

  44. Sain bna uu?
    Neg yum asuuh gesen yuma dund tald ni yu hiideg ve hariuu pls

  45. 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?


    • 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 🙂

  46. Shinee, merci beaucoup for all your French delights. I am now following you on Bloglovin. Hope to see you again soon. Cheers

  47. macaron daa ymar filling uud hiideg ve? bi macarondaa buttercream guzeelzgenii variantai holiod hiisen estoi nyaluun boldogiin bna lee. jornoosoo huvaaltsaach?

  48. Hi Shinee, ene ungunuudee yaj gargaj avsan be?

  49. 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.