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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 the video.)
  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. My macaroons are always hit or miss. This recipe was PERFECT!!! I can’t wait to try the red velvet next! This was the first time I’ve ever made a whole entire perfect batch, not a single crack or hollow shell. No sticking to the tray, just perfect shells. Thank you so much for this recipe!

    Rating: 5
  2. Macarons have been the bane of my existence. I must have made 12 batches over the stretch of a week last year and every batch ended with the same problem – hollow cookies. I threw my spatula across the kitchen, opened a bottle of wine and have never spoken of these evil cookies since. Until now…I must redeem myself. I came across your recipe and have read all the comments. So I made a trip to the store to get all the ingredients and I’m standing in my kitchen with your page bookmarked and praying to the macaron gods that I have a successful batch. Will keep you posted. Wish me luck.

    Rating: 4
    • Hi, Judy. Thank you for sharing your experience. And I totally understand macaron frustration! I’ve been there too! Hollow macarons are mostly caused by over-beated meringue. Let me know how yours turned out and if you need further troubleshooting. And thank you for your giving my recipe a try!

  3. I love how you put exact minutes of how long you should bake the macarons or let them just sit on the counter until they are ready!  I also appreciate how you counted how many folds are best to mix the batter properly!  You recommended folding the batter 50 times!  I never knew you should put an empty baking sheet above the sheet with the macarons on it!  Then you said that silicon baking sheets aren’t what you would recommend.  I agree with that!  I prefer parchment paper too!  To be honest I have bought my parchment paper from Marshalls!  I am not sure if that’s a good idea or not though.  Anyway, I love how you give such precise descriptions on how to mix the batter properly, what happens if even the tiniest bit of oil or grease can potentially mess up the of the look macarons, and other examples of what happens if you fold the batter too much or not enough!  It’s actually quite fascinating and very helpful how your directions say what to expect when making these amazing pastries!  I don’t think I read any directions that are this precise even on Martha Stewart’s website on how to make macarons!  For example putting the empty baking sheet over the sheet with the macarons on it!  I don’t think she mentioned that!  If I remember correctly!  Thank you so much for your amazing and helpful in-depth advice for making macarons!  I can see why this got 51 reviews with 5 stars!  Truly fascinating and interesting!  I’m going to try to follow these directions  whenever I get the time to make my macarons!

    Rating: 5
    • Maggie, I’m SO glad you’ve picked up all the tips I’ve included in my recipe and post, and that you found them helpful. Please let us know if you try making macarons! Thank you for sharing your feedback!

  4. Hi Shinee. I tried your recipe. It was perfect. I have to address the issue of browning in my convection oven. I will be trying out the other mac recipes on your blog and will let you know the results of the same. Thank you for sharing!

    Rating: 5
  5. How do you store them? I was thinking adding them to my Christmas cookie trays but need to make sure they freeze well for about a month?

    • Hi, H. Yes, macarons freeze really well. You can freeze both filled macarons (assuming the filling is freezer-friendly) or just the shells. Good luck!

  6. So I made these today at work & blew away my boss (thank you!) Not all of them came out well…many stuck to the silicone mat, but I honestly think it was the mat…? I will try a silkmat next time. I baked them in a conventional oven for 18min at 300’F…do you think I should have given them another minute or 2 to counteract this? (The tops were already beginning to brown)Thank you!!!

    Rating: 5
    • Yay, so happy for your macaron success, Sheyna! They may have been underbaked. But it may have to do with silicone mat too. I don’t like to bake on silicone mat for the very reason, they seem to underbake on the bottom, yet they start to brown on top. 2 tips that may help: 1. Try baking macaron on parchment paper, or these super thin silicon mats work great too. 2. Or try baking them longer, but place an empty sheet on top tray to shield the heat from the top to prevent browning. Hope this helps. Let me know if you see any improvements.

      • Excellent suggestions!!! Funny how things seem so obvious when someone ELSE says it lol. Thank you again for sharing your knowledge so freely! I will have lots of practice as my friends are already requesting Banana Split, S’mores, & Fruity Pebble versions lolThank you,Sheyna

        Rating: 5
  7. Do you have to add the cream of tartar??

  8. Hi Shinee,

    Thanks for this wonderful recipe. Its so easy and quick to make. I particulary liked the lemon macaron recipe. It tasted delicious. when i made these macarons, some of them had tiny little bumps on the top surface while others were really smooth and perfect. One another problem i noticed was the macarons were little crunchy. Could you please lemme know what could be the reason for these issues? I tried making these macarons using silicon mat as well as parchment paper.

    • Hi, Apoorva. Thank you for reaching out. Were those bumps grainy? If so, that’s maybe because the almond flour isn’t really fine. And as for crunchy macarons, you could try 2 things: 1. Bake a minute or so less. 2. Also mature the macarons in the fridge with the filling for 24 hours. Typically, macaron shells will absorb moisture and flavors from the filling in that 24 hours and soften nicely. Hope this helps. Let me know.

  9. It was my first time making macarons when I tried this recipe and they came out perfectly! I would definitely recommend this recipe to anyone who is new to making macarons. 

    Rating: 5
  10. I think this is a very good recipe. I just use eggless buttercream but he macarons themselves turned out great except that where your pictures show very flat tops, mine have a little curl or peak that still shows after drying. I did bang the sheet on the counter but it didn’t seem to help.

    Rating: 4
    • Hi, Sandra. I’m happy you liked the recipe and had success with it. If the shells didn’t completely smoothed out while resting, it means they were slightly under-mixed. Next time, fold the batter a few extra times. Good luck!

  11. Fantastic guide. Until I made these I had never even had a maracron but with your guide I nailed it (according to people who have had them). Thanks so much!

    Rating: 5
  12. Is the cream of tartar a necessity? What difference does it make? 

    • Hi, Isy. No, cream of tartar is not essential. You can omit it, if you don’t have it. It helps to stabilize the egg whites and create better meringue.

  13. It was ok. I had to change my thermostat just so the cookies would settle, I let the butter cream cool down to room temp, added the butter but it still didn’t work so I had to add like five 1/4 cups just so the icing would form!! The cookies tasted ok but I made this recipe three different times and the macaroons would not form and for some reason formed bubbles. Any tips would be appreciated.

    Rating: 1
    • Hi, Auna. Thank you for your feedback. Not sure what you mean by macarons would not form and formed bubbles. Were they spreading too much? If so, that means the batter has been over-mixed. Next time, don’t mix it for too long. You can read this post for troubleshooting tips, or let me know more details on the issue. As for buttercream, it sounds like your buttercream turned out too runny? In that case, the egg mixture should be sufficiently cooled before adding butter. And butter should be super soft. IF the buttercream did turn out too runny, my suggestion is to put it in the fridge to firm up, instead of adding powdered sugar. Adding powdered sugar won’t help much.

  14. This was great I’ve tried so many recipes and they don’t work. but I don’t like putting egg yolks or eggs in my buttercream so I just cream butter then and my powdered sugar and milk then my vanilla.

  15. Hi! I just made this recipe and the cookie part turned out great the only thing I don’t think i did right was the buttercream. It looked more like pale, creamy egg yolks than buttercream and i have no idea where i went wrong🤷‍♀️

    Rating: 4
    • Hi, Nicole. So glad your macaron shells came out good. On the buttercream, was it a bit runny? If so, maybe your butter was too soft, or the egg yolk mixture was a bit too warm and melted the butter. Hope this helps.

  16. Is there a way I can replace the milk in the buttermilk filling with something like coconut milk since I tend to have negative reactions to milk?

  17. Remember to have not soft butter but soften the butter.  Mine did not fluff until after I chilled it. But oh my goodness that is so good!!!

    Rating: 5
    • Oh my I posted in the wrong recipe. I used this for my macaroons this was the best. I filled with the buttercream. My cookies came out grainy. I siffed three times. But did not buzz it.  All I have is a blender so I will try that today. But great recipe 

      Rating: 5
      • Thank you, Crystal, for your feedback. If your almond flour is not super fine flour, then I’d advise to run in your blender for a little bit. But be very careful not to overprocess it, or it’ll release too much oil and it won’t work out well for your macarons.

  18. Hi! I’m planning to make pistachio macarons this weekend. Would it be possible to replace 25 grams of the almond flour with finely ground pistachios?

  19. Love the macaroons still can’t believe I made them my self they taste better than anything I have ever tried your recipe sure came from heaven!!!

    Rating: 5
  20. Thanks for the tip of how to check if the batter is ready or not. I’ll be trying it and hopefully will have better results.

  21. Thank you so much for finally allowing me to get this these beauties right!!

    Rating: 5
  22. I am 12 years old and mine came out beautiful. Your instructions were really helpful. Thank you 👍

    Rating: 5
  23. Hi Shinee, 

    Just wanted to check is it mandate for the almond flour to be super fine ? Saw few other videos where they have put the almond flour in the food processor to be super fine .. 

    Thank you , 

    • Hi, Rekha. I recommend super fine almond flour to achieve nice smooth shells. However, if you don’t have fine almond flour, food processor will work too. I’m just too lazy to bring out a large food processor, if I could help. 😉

  24. Mined turned out great. The only issue i had was that it was a bit lumpy on the top. Could it be because I did not sift the almond flour enough? I sifted twice.

    Rating: 5
    • So glad yours turned out great, Naley. Did you use finely ground almond flour? If it was coarse almond flour, the shells won’t be smooth.

  25. thank you for the recipe. I followed it and made my first batch of macarons ever. I managed to get feet! I did find them really dry. I wonder if my oven is running hotter then it says or to try the trick of putting a baking sheet above? Any other idea’s? Thanks!

    • Hi, Cindy. So happy to hear your macaron success. Yeah, it’s possible your oven runs slightly hotter.
      You can try 2 things:
      1. bake for shorter time, start checking for doneness couple minutes sooner.
      2. lower the temp by 10°F.
      Putting a baking sheet above will prevent macarons from browning too much.
      Hope this helps. Keep us posted if you try again.

  26. I have always wanted to try to make macarons. But I thought it would be beyond my skills. I am so pleased to say that 2 out of 3 trays were perfect. The others tray puffed and cracked and had no feet, which is weird because they were all from the same batch. Maybe I slammed the others harder on the counter. I made a dark chocolate and marmalade filling. The orange flavor soaked in. Fabulous!

    Rating: 5
    • Yay, so happy your macarons turned out mostly great, Lisa. Thank you for your feedback. Which of the trays came out puffed and cracked? I assume you baked each tray separately, right?

  27. Made these macarons last weekend and they were a success! I followed every little step exactly, and they were delicious! My only issue (which was my fault) was that they turned out with brown speckles because I didn’t toss the brown pieces in the almond flour after sifting. Just a heads up for anyone making them!

    Rating: 5
  28. Shinee, thank you for this macaron recipe! I’ve made it for mu son’s birthday party, children liked it so much!

    Rating: 5
  29. I was looking for recipes that at kosher for Passover and it came to my mind that this may be, and it is!! I found the instructions clear and concise, and I folded the mixture 53 times. It was a great idea to count them. The shells came out perfect!! They have good feet and are the right amount of chewy. The only part I had issues with was was the filling. I definitely did not do the recipe right. Consistency was great… I didnt have any unsalted butter so i used salted. DON’T USE SALTED BUTTER. Please. Just don’t. Not worth it. Out of laziness in respect to the filling (specifically the egg bit) I ended up going with another person’s filling recipe. It is just ok, very very sugary. Next time I’ll be better prepared for the filling bit!! Thank you for the recipe!!

    Rating: 5
  30. Worked beautifully on the first try! 😍😍😍 Thanks so much for the recipe!

    Rating: 5
  31. Hey so I made this recipe twice now and both times I found that the batter was too runny and was very hard to control when piping. The first time it was very difficult to pipe but it turned out fine at the end. However the second time most of the batter just spilled out of my piping tube, and it was impossible to work with. I was wondering what I did wrong though because I am fairly sure I didn’t overmix it – I did 50 folds as you said.

    Rating: 3
    • Hi, Aanya. Thank you for your feedback. It sounds like the batter is being over-mixed. The main culprit to runny batter is over-mixing. The number of folds isn’t the most important factor here. It’s important to keep an eye on the consistency. If you feel like the batter is reaching the right consistency even after 30 folds, you can safely stop at 30 folds. Hope this helps. Keep trying and you’ll find your groove.

  32. Couple of questions, if I may.
    You mention freezing the macarons. Do you freeze them filled and all finished? Can you explain how you freeze them and thaw them (in detail for us novices)?
    Also, do you have any tips for which almond flour to use?
    Thanks for the info!

    • Hi, Judy! You can freeze both filled and unfilled macarons. It really depends on your filling, but most buttercream and ganache fillings are great for freezing. To thaw them, you want to transfer the frozen macs from freezer to fridge for a few hours, or overnight. Then bring it to room temperature about 30 minutes before serving. I’ll update the post with this information. Thank you for asking. As for almond flour, I’ve used many different ones. This’s what I’m using right now.

  33. Shinee, t’s really awesome! This will quickly become a favorite in our house!

    Rating: 5
  34. FInally turned out ! Thanks for the recipe!

    Rating: 5
  35. macarons are my favorite treat but i have always been too intimadeted to make them. Today i finally tried and for my first attempt I am so pleased! Mine were a bit grainy and didnt have the gloss tobthe shell i think i may have undermixed from reading similar comments above. My experience did not yield as many cookies as it should have, but im wondering if my poor piping skills are to blame. Seriously thabk you for your detailed approcahable recipie. I plan on making them again and again until I perfect my technique.

    Rating: 5
  36. For my first attempt I think it came out lovely tasting and the texture wonderful.  My piping skills however need work though.  Great recipe!!!

    Rating: 5
  37. Have always made macarons using italian meringue but decided i wanted to give the french method a go. Made this recipe following the steps and the texture and taste is perfect and the shell is nice and full (something i havent been able to achieve with the italian method) but the shells are wrinkly. Different to lumpy, the skin is smooth as such but it has wrinkles that head towards the centre of the macaron. Couldn’t find anything on wrinkly shells in the troubleshooting guide. What do you suggest?

    • Hey, I just made this recipe again and not sure what i did different but the shells were perfect and smooth, although i have another question. Are the shells on french macarons meant to be reasonably soft? As i mentioned earlier, i normally make the italian macarons and the shells have always been quite crisp. The shells on these macarons are quite soft and easily dented. Look forward to hearing from you

      • Hi, Bea. Sorry for delayed response. First of all, thank you for trying my recipe and your feedback. The soft wrinkly shells are usually caused by excess moisture. Is it humid where you live? Also did you add any extracts or liquid food coloring? My macarons come out with nice crisp shells, so it’s not due to french meringue method. Hope you’ll be able to find the cause soon. 🙂

  38. This was my first attempt at French macarons because I finally got a new stove with a properly closing door 😋They came out PERFECT! Thank you for the awesome recipe and great tips. I especially like the pictures showing the steps. It’s important to see what your batter should look like and a lot of recipes just assume you should know this. 

    Rating: 5
  39. I normally toast my almond flour as it helps with the flavor can I do this before I try your recipe, I will let it cool back to room temperature before I start. Also can I use caster sugar instead of “normal” cane sugar in the egg whites? I have found that using a egg white from a duck and chicken weighs out perfect. Of course most don’t have duck eggs about but here on our farm were loaded with them. Thanks for taking the time to answer my questions in advance.

  40. I love your (basic) macaron recipe. This is a whole new experience for me. I made it several times & always came out delicious. & beautiful feet too.
    I would love to try these Hazelnut-Almond ones too. I noticed the total nut flours gram is 120 vs the usual 100 gr of almond. But egg whites & sugar are the same. Just curious why this needs 120 gram ? does it bake firmer or fluffier ??

  41. I have made a different recipe but my shells have been hollow both times. I’m going to try your recipe tomorrow. My question is what is the difference between soft peaks and firm peaks. I’ve gone through multiple recipes and they bounce between soft and firm so not sure the difference and when do I stop whipping the meringue?

    • the soft peak curls over itself. The stiff peak stands straight up (Tip: when you turn the bowl upside down over your head, the stiff peak stay put in the bowl!) That’s the perfect stiff meringue. Stop mixing then. my experience !

  42. Why did you instruct to sift the almond flour and icing sugar together, then to add them separately? Completely messed up the recipe and now a load of expensive ingredients have gone to waste.

    Rating: 1
    • Where in the recipe does it say that the powdered sugar is sifted and then later, added separately? I see in step 2 to sift the almond flour and powdered sugar together and that is added to the whipped egg whites in step 4. In step 3 the 1/4 of regular suger is added to the egg whites. I keep rereading the recipe and just do not see where the almond flour and powdered sugar are added separately.

      • Your correct Jill it says to sift the icing sugar and flour together twice and set aside. You add regular sugar to the egg whites, she goofed. You should ALWAYS read a recipe two or more times first.

    • Such a rude comment😠
      You should read and reread a recipe or just make your own.

    • It helps to read through a recipe twice, espeically if you are buying “expensive” items.

  43. Is the 150 degree for a fan or conventional oven please? I’m baking them at 130-135 degree fan for 20-25 minutes and they’re coming out wrinkled and a little flat. Please can you help, I’ve tried this 4 times now. 

  44. OMG I’ve been wanting to try and make these, I absolutely love the ones from my local bakery. I liked how your recipe is the “basic” one. On my first attempt they turned out great, I’m so excited!! Can’t wait to try more and with flavors and colors!!

    Rating: 5
    • Hi Christina – sorry for the direct comment! Could you please let me know if you used a fan oven or conventional oven (or otherwise) at 150c/300f? That would be very helpful and much appreciated! 

      • Hi, I used conventional oven at 300. Partway through the cooking I opened the oven door for about 15 seconds to let any moisture escape (I learned that from a pastry TV show). Make sure before you bake them you’ve let them rest on counter to dry, this is very important.

      • I tried this recipe today and finally was able to make macarons!! Thank you for the recipe!

        Rating: 5
  45. Can you add food coloring to the buttercream?

    Rating: 5
    • I have! It turned out great! But just a warning, the egg yolks make the buttercream a yellow tint so colors with purple will not be a true purple. Hope that helps! 🙂 

  46. These are awesome! I had a little trouble with the first round, but between your blog and the internet at large, I determined that I had just undermixed. Using the figure 8 trick proved to be immensely helpful, and this time they came out gorgeous – no cracks, lovely feet.

    Rating: 5
  47. Powered sugar means icing sugar

  48. Hey why you have to put it in grams?!? I ain’t that smart…

    • Well Hellen you can just look up a conversion chart.

      • Hey hun. Im.not either but with baking to be as accurate as possible an electric scale is a essential tool. I picked up one online for 10 bux and its AMAZING!

    • Hi, Hellen. Macaron recipe is very precise, and I found that it’s easier to mess up when the ingredients are measured by volume. For the best chance of success, I highly recommend weighing all the ingredients. And that’s why I provided only the weight info.

    • Beause baking is a science! An I’m not being sarcasting. Why any baking recipe would not include grams is beyond me. Measuring flour, for example, can be off by a lot of grams in cups…usually in the direction that you add too much flour by weight and make your baked good dry.

      If you want to bake well, you need a food scale. Consider it an essential item you need in the kitchen, like a spatula and baking sheet.

  49. This is the first recipe I tried and it came out perfect the first time! I’ve tried several recipes since and have had disasters, I’m sticking to this one!

  50. i tried this recipe and my batter was stiff and grainy. i don’t know what i did wrong.