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!
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!
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:
- Precise ingredients amount
- Stable meringue
- Proper macaronage technique (mixing the batter)
- 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.
- Weighing the ingredients on a scale is crucial for setting yourself up for success. It’s so easy, and often unreliable, to measure the ingredients by volume. That’s why I provide only the metric measurements in my ingredients list. I really want you to have the best chance to succeed!!
- Stable meringue is the foundation of perfect macarons! If your meringue is weak, you’ll run into so many issues, like hollow macarons, no feet, etc. And I share my technique to achieve the most stable French meringue below.
- Macaronage is a step when we mix dry ingredients with meringue and fold the batter until perfect consistency!
- So, you can have the most reliable macaron recipe, measure the ingredients just right and fold the batter until the perfect consistency, and unfortunately, you can still FAIL, if your oven temperature is off. No matter how good your oven is, it’s important to find the sweet spot for YOUR oven. Every oven is different, and it’s totally normal for the oven temperature to vary 50°F up or down, which could make or break your macarons. That’s why I recommend getting an oven thermometer to double check the accuracy.
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.
HOW TO MAKE BASIC MACARONS:
Step 1. Sift dry ingredients
Sift almond flour and powdered sugar three times. Yes, three. Not only are we combining the two ingredients, we’re also aerating the dry ingredients to get that beautiful full interior.
- NOTE: Unless your almond flour is chunky, I don’t recommend processing the dry ingredients in the food processor, because you may over-process the almond flour, which would lead to blotchy shells from oily almond flour.
- TIP: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don’t have to replace it. Simply discard those chunky bits.
Step 2. Make the meringue
Whisk the egg whites in a large mixing bowl until foamy. Then add cream of tartar and salt, and continue beating. Once the mixture is white, start adding sugar, one tablespoon at a time, making sure the sugar is mostly dissolved before adding more.
- 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!
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!
Step 4. Pipe the shells.
Transfer the batter into a piping bag, fitted with a round tip (I use Wilton 2A tip). And pipe 1.5-inch rounds on two baking sheets, lined with parchment paper.
- TIP: If you need a template, I made one for you. Subscribe to my e-mail list and download this custom macaron template for FREE. (This template is perfect for my recipe and super easy to use!)
Now tap the baking sheet on the counter for 3 times to pop any air bubbles trapped in the shells. If needed, use a toothpick to pop stubborn bubbles.
- TIP: I prefer parchment paper and teflon mat over silicone mat, because they’re thinner and conduct heat better. But out of all silicone baking mats, this thin silicone mat is the best.
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 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.
HOW TO STORE MACARONS:
Unfilled macaron shells:
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in an airtight container for up to 3 months.
Filled macarons:
- Refrigerate in an airtight container for at least 24 hours and up to 3 days.
- Depending on the filling, you may be able to freeze them too.
Freezing Instructions:
Once matured, the filled macarons can be frozen for up to 1 month, depending on the filling.
- Freeze the filled macarons in an airtight container for up to 1 month.
- To thaw, place the frozen macarons in the fridge and let them thaw slowly for at least 1 hour.
- Then, bring them out 30 minutes prior to serving.
MORE MACARON RESOURCES:
I’ve shared so many macaron recipes on my blog and I’ve highlighted different aspects of making macarons in every post.
So if you’d like to dive deeper into certain areas, check out the following posts:
- Lemon French Macarons – Macaronage
- Chocolate Hazelnut Macarons – Using different nut flours and nut flours in general
- Red Velvet Macarons – Food coloring
- Pumpkin Macarons – Shaped macarons
- Chocolate Macarons – Using cocoa powder
- White Chocolate Raspberry Macarons – French meringue
- Mint Macarons – Maturing and storing
- Pistachio Macarons – Piping technique
- Pure White Macarons – Baking, how to prevent browning, etc
- Strawberry Macarons – Using freeze-dried fruits
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)
Ingredients:
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
Directions:
- To make macaron shells, line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)
- To prepare dry ingredients, sift together almond flour and powdered sugar twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don’t have to replace it. Simply discard those chunky bits.
- To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
- When egg whites are foamy, add cream of tartar and salt and continue to whisk.
- Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
- If you’re making colored shells, add gel food coloring when the meringue reaches soft peaks.
- Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch the video.)
- To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)
- Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
- Meanwhile, preheat the oven to 300°F (150°C). Note: I don’t use convection settings. I set my oven to heat from top and bottom.
- To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
- Cool the macarons on the sheet for 10-15 minutes, and then transfer onto 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. Transfer the buttercream into a pastry bag with round tip.
- To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
- Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
- To serve, bring the macarons out about 30 minutes prior to serving.
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.
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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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I’ve failed making macarons many times in the past and gave up for maybe a year or so. I decided to give them a try again after quarantine and they turned out perfectly. I don’t know if it’s the recipe or if my skills just improved with handling meringue’s better, but I’m going to say its the recipe. Thank you so much for this! 🙂
Thanks for all the tips, I’m super excited to try this recipe but i did have a couple of questions. Can you convert the recipe to cups? And for people who cannot use real sugar, is the ratio/measurement for xylitol (an alt sweetener) the same, would xylitol even work as a replacement for this recipe or would if affect it too much?
Hi, Abby. I don’t recommend measuring the ingredients by volume (cups), because the precise ingredient amount is crucial for success of this recipe. And as for sugar replacement, I have no advice, as I have no experience with any.
I tried it yesterday. It’s absolutely yummy macarons. Amazing recipe. Thanks a lot!!!
Yay, that’s awesome to hear your macaron success. Thank you for your feedback!
I agree with some of the others- the previous recipe worked better. I had it memorized, but when I went to your bookmarked site on my tablet I was thrown for a loop. I remembered equal amounts of almond flour and powdered sugar, along with a 1/3 cup of granulated sugar. Everything was different. Thankfully you posted the original recipe in the comments. When I have success with something I stick with it- there’s no need to change it up. All the changes did was confuse my menopausal brain. 😣. Your original recipe is 5 stars. This current one is 3.
Hi, Susan. Thank you for your feedback. Did you try this updated recipe? If so, what was the problem with the outcome? Your feedback on the result of the new recipe would be so helpful to me. As mentioned in another comment below, the change is very minor. I reduced the powder sugar amount and increased the granulated sugar for the meringue. This change helped with more consistent result as the meringue is stronger and produced fuller shells. But if you had different result with this updated result, it’d be so helpful.
Shinee, have you ever done a large macaron? If so do you just bake at the same temp but for a longer time? And what do you use for the filling. Your recipe has worked well for me😄
Hi, Terry. So happy my recipe worked for you! YAY!!! No, I have never tried a large macaron, and something I want to try. I’d imagine it’ll definitely take longer time to bake, but I wouldn’t up the temp to prevent browning. As for filling, I have lots of different fillings in my different macaron recipes. You can check them out here: https://www.sweetandsavorybyshinee.com/category/desserts/french-macarons/
If you use a template under the parchment paper, when do you remove it? Can you leave it while baking the macarons? Will it burn?
Hi, Dawn. If you taped the two sheets, then I don’t recommend leaving it, as the tape will melt during baking. You can slide the template out at any point after piping out the shells.
I used your recipe and see if it is due to the recipe that I used. The first try was a chocolate macarons. It was chewy but no feet. So then I tried your recipe. I bought an oven thermometer and lo and behold my oven was off by 25 degrees. It is a new oven that I bought last year when I moved. I’m glad I read your blog and could not believe it. Well my macarons have feet but very slim. It is a better improvement than my chocolate macarons.
Posted my response from email.
Thank you for sharing the recipe. Every steps are clearly explained and resolved all my previous problems when making macarons with other recipes. This time the result comes out perfectly. Great recipe! THANK YOU!!
Yay, so happy to hear your macaron success, Joyce. Thank you for your feedback!
Great recipe until it was changed. I used this recipe the last 4 times and my macarons came out great. This time, however, I could tell while folding the batter that something was off. The cookies didn’t come out right at all, but tasted alright—just chewier than normal.
Hi, J. Tell me more. What was wrong with your macarons this time? There wasn’t much changed in the recipe. The same amount of sugar total, just divided differently. I’ve been baking with this ratio for almost 2 years now, and it produces consistently nice full shells. So I’m curious what kind of issues you ran into.
I made this recipe last week and it was amazing but when I tried to make them this week the recipe was changed. So I tried it again it doesn’t work. Please don’t ever change the recipe it was good before but now it sucks. When I make them the first time I was so happy and excited to share them with my my friends but when I went to make them again I was annoyed and now I will not be making the macaroons I promised my friends. Thanks for the terrible recipe
Hi, G! Sorry you had trouble. The problem is probably not due to the recipe change. The only thing I changed was that I decreased powdered sugar by 25gr and increased granular sugar by 25gr. That’s all. Here’s the original ingredient amounts.
For macaron shells:
100gr almond flour
100gr powdered sugar
70gr (1/3 cup) egg whites, at room temperature
¼ teaspoon cream of tartar, optional
¼ teaspoon salt
¼ cup (50gr) sugar
Gel food coloring, if desired
Please let me know what was wrong with the macarons. And I’ll help you to troubleshoot the issue.
Ok thank you so much. I was so rude before and I’m so sorry I was so tired and stressed before. The new recipe for the macaroons made them very flat and not like a macaroon almost like a flat meringue.
Yeah, I totally understand the frustration. About 2 years ago, I had a streak of failures and couldn’t figure out what was the issue. It turned out the almond flour was causing all the problems. It had been opened for a while it accumulated moisture, causing all the issues. 🙂 So yeah, all this to say, I get how frustrating it can be.
And as for your issue, if you happen to have a picture, please send it to me. But it sounds like your batter was over-mixed, causing them to be flat. Also do you have an oven thermometer? Have you checked your oven temperature? Did you do anything different from previous tries, like didn’t pre-heat the oven long enough or something like that?
First time trying this recipe, second time trying overall and not sooo bad, a lot to work on still, but pretty satisfying for a second try it being this is a “very difficult” pastry to make. THIS specific recipe helped so much, the tips were an even greater help! THANK YOU.
We have tried this recipe and worked very well. The outcome is amazing
I’ve tried a couple macaron recipes and they all came out hollow. Very pretty, but hollow. i’m sure it was just from my lack of knowledge in technique, but i finally gave the finicky cookies another go with Shinee’s recipe after a couple month of hiatus and wow, they finally came out full! But the tops were wrinkly. I’m going to try a batch without gel food coloring to see if that is the culprit. But i’m so very happy they are finally full. Thanks for the easy to follow recipe!
Make chocolate macaroons what would I do to alter the dry ingredient list? Would be using unsweetened cocoa powder correct?
O M G they were so easy and so tasty thank so much fo all the tips and tricks . I posted the cake I made with them on it and got an order right away . not for cake but for the Macarons .yikes what did I get myself into lol lol Thank you again
Haha Welcome to the world of macarons, Diane!!! Thank you for trying my recipe and for your review!
Do o have to add cream of tartar? Or can I leave that out?
Hi, Camile. You can leave it out. It’s added to stabilize the meringue, just an extra insurance, if you will.
I’ve been baking for a few years, but I’ve always been a little too intimidated by macarons to ever attempt them. Quarantine has given me the time and now that I’m out of excuses, I had to try them. They came out flawlessly! I was actually shocked at how professional something I made in my little kitchen could look and taste, especially on the first try. I was living in France when covid broke out and had to leave abruptly, and these brought me right back to the French bakeries I miss so much. Thank you for sharing this recipe, these cookies brightened my week!
Sarah, I’m so happy you had a great success with your first macarons. Yay!!! And bummer for your trip interruption, but it sounds like you’re making the best out of the situation. Thank you for sharing such good vibes!
I’m excited to try out this recipe! But I’m wondering, do I have to use almond flour? Is all-purpose flour the same?
Hi, Angie. Yes, you’ll need to use almond flour for this recipe. And no, all-purpose flour and almond flour are not the same.
Thank you so much!! I will be making this tonight; I’m so excited!
they tasted good but they didn’t have feet what can i do next time to improve this issue?
Hi, Elizabeth. There could be number of reasons for no feet. I’d suggest reading through my macaron troubleshooting guide first, and let me know if you have any questions.
The best macaron recipe ever 🙂 just one question about this buttercream- can I add some Fresh stawberry puree in it?
Aww, thank you so much, Katerina!!! As for buttercream, if it’s not a lot, you can add add fruit puree. But it’s a little risky, as your buttercream may turn out runny. Instead crushed freeze-dried strawberries add great flavor without making it runny.
This recipe worked so well, when I made the macaroons it was so easy. This is now my go to recipe for macaroons.
So glad you tried my recipe, Mauri! Thank you for sharing!!!
This was probably my twentieth batch of macarons using several recipes out there. Unfortunately, I ran into one problem or the other. Tried this one for the first time and I can proudly say—I nailed it! All thanks to your amazing recipe! It was sweet but not overly sweet and it yielded approximately 23 macarons. Highly recommend this!
Yay, so happy to hear your macaron success, Maddy! Kuddos to you for not giving up, girl!! Thank you for your comment!
First time ever making these. They’re currently in my oven and they have cracks on all of them… I’m not sure why this would happen though… do you???
Hi, Hannah!There could be number of reasons for crack. Here’s my visual troubleshooting guide, you may find helpful.
I’ve never baked anything that didn’t come out of a box, and these turned out perfect. Thanks!
Wow, so happy for your macaron success, Emily! Thank you for your feedback!!
Oh, thank you very much for these macarons, we decided to make French-style daughter’s birthday, and of course I came up with some real French macarons. They turned out just amazing, thanks!
Yay, so glad your macarons turned out great! Thank you for your feedback, Sportegana!
So great! I tried making these before with a different recipe but these turned out perfectly! So good with the perfect texture. Highly recommend!!!
Aww, thank you so much for your feedback, Soobin. So happy you had a great success with my macaron recipe.
Sorry but this recipe was a disaster. I was so excited to find a detailed recipe. I followed it step by step but no matter how much I folded it, it never reached the right texture. It felt like the dry ingredients were too much for that amount of egg whites. I’m not a beginner but this was the first time ever that I threw something out. Such a frustration and waste of good products.
Bummer, Anna. I understand the disappointment. How did you measure the ingredients, both dry and egg whites? I wonder if the error was made in measuring the ingredients. This recipe has been made for years (7+ years, to be precise) and I know the ratio is correct.
Hi …I’ll be fast…made MANY macs so far…i have it down and make decent ones. Here’s my issues1. mine are well-formed but like you say mine are a tad flat, i use silpat…there’s ALWAYS seemingly undercooked residue on the silpat and the bottoms are sticky and dont have a hard shiny surface like I’d like – why aren’t my feet more robust and the bottoms somewhat sticky? Shud I switch to parchment? Where is best spot for me to place the oven rack? What temp and time do you find the best? I’ve started using 310 degrees for 12 minutes.2. I’ve used both regular egg whites and cartoned egg whites….have found both to work – last time tho the cartoned egg whites failed to whip up…what’s your experience relative to cartoned egg whites.3. Why can’t you bake two sheets of macarons at time in an oven? 4. Does using the convection feature in an oven help, change, or hinder the macaron baking process????Thanks
Hi, Gary! Thank you for such good questions and providing details!!
1. I’d highly suggest trying parchment paper. I personally prefer parchment paper over regular silicone mat. But sometimes, I use this thin silicone mat, which is thinner than most common silpats. Here’s why I suggest this: silicone mats are thick and doesn’t transfer heat well, which leads to underbaking the bottom of the macarons. Hence the sticky bottoms.
Since every oven is different, you’ll have to play around the rack placement, and temperature and time to find the perfect temp and time with your oven. I always bake mine in the middle rack, about 18 minutes at 300°F. And this time and temp worked in my old and new oven. I also have an oven thermometer to make sure my oven isn’t lying, which is very common.
2. I’ve never baked with carton egg whites, but I know people use it.
3. You can bake 2 trays at once, but you’ll need to rotate the sheets half way through. I’ve used to do that in the past. However, I suspect it leads to hollow macarons, because you open the oven door, creating draft and decreasing oven temp half-way.
4. If you play around with the settings and find an ideal time and temp with convection feature, I don’t see why you couldn’t. Convection oven is supposed to circulate the air evenly, which supposedly should bake the macarons evenly. However, it could also lead to lopsided macarons if the air is not circulated well.
Hope this helps. Let me know if you improve your macarons with any of these suggestions.
Hiii!!!! I simply love your work. I will be trying your macaron recipe, kindly let me know how many eggs is 1/3 cup Of a cup approx. Thank you in advance.
Hi, Salsabeel. Thank you!!! 1/3 cup of egg whites is about 2 large eggs.
Hi again! ❤️ I made your recipe and they turned out quite well for a first timer. Thank you for sharing. But I do have a question, how can I reduce the sweetness a bit in the cookie itself? Plus the feet were barely visible. If you could elaborate on why they had almost no feet. Thank you so much for your time.❤️
Hi, Salsabeel. So glad your macarons turned out well. Unfortunately, I don’t think you can reduce the amount of sugar in the shell. My recipe has already reduced amount of sugar, less than many other recipes. Did you add a little bit of salt? It usually balances out the sweetness nicely. As for no feet, there could be multiple reasons. You can check out my troubleshooting guide here and see if any of the reasons caused your issue.
How many drops of food coloring should I use and is there a recommended brand/type that works best? My macarons don’t come out bright colored. Thanks.
How many cups is A 100 grams of ALMOND Flour? Thank you
Hi there, this is 100% a fair question, as using google to give you the answer gives multiple results depending on what product you are using (flour vs sugar vs liquids). I’m going to try it today using my kitchen weight scale. I’ll let you know how it goes.
Hi, Sam. I want everyone who tries my recipe has the best results possible. And it’s really important to use the exact measurements for this recipe. That’s why I removed the volume measurements, because it’s not reliable.
And yes, please let us know how your macarons turn out. Good luck and have fun baking!
P.S. I totally didn’t mean to ignore Mare’s question. It must have fell through the cracks. Oops.
I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.
You’re welcome.
You have many recipes that I take for myself, especially often I make desserts according to your recipes, thanks)
Thank you so much for your feedback. I’m so happy you find my content helpful!
Makes 25-30 macarons…is that 25-30 single sides or is that 25-30 finished sandwiched cookies? I’m not sure if worded that properly lol Thank you!
Hi, Cathy. This recipe makes 25-30 complete macarons, so about 50-60 individual shells, about 1.5-inch rounds.
I only got 13 (26 single sides). Must have made them too big!
Hi, Katie. If your macarons are bigger than 1.5-inches, that’s probably why. 😉
First attempt to make macarons and they turned out beautiful. Thank you so much!!!! I will be making more for sure especially the flavored ones. Can I reduce the amount of confectioners sugar (find it too sweet)? Add more almond flour? What should i do so these don’t come out too sweet?
Hi, Lyn. So happy to hear your macaron success. Unfortunately, I don’t recommend reducing the sugar for macarons. My recipe is actually uses the lowest possible sugar amount, and I’m afraid it won’t turn out quite perfectly if you reduce alter the amounts. Thank you for your feedback!!