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!!
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 recipe:
While I don’t believe in foolproof macaron recipe, I can tell you that my macaron shells recipe has been tested by not only me, but also many of my readers with great success over the years.
3 winning qualities:
- My recipe uses French meringue method, which is the easiest meringue!
- It also has reduced sugar amount without compromising the texture!
- And lastly, it’s tried and tested by not only me, but also hundreds of my readers.
These dainty little almond cookies are simply divine! And I’m here to help you find your groove with these finicky cookies!
I’ve been baking macarons for 7+ years. And in that time, I’ve learned so much more about making perfect macarons and I’m excited to share them all with you!
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:
- Precision
- Quality 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 macaron shells:
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!
WATCH MY FRENCH MERINGUE 101 VIDEO
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!
WATCH REAL TIME MACARONAGE VIDEO
Step 4. Pipe the shells
Transfer the batter into a piping bag, fitted with a round tip (I use Wilton 2A tip). And pipe 1.5-inch rounds on two baking sheets, lined with parchment paper.
Tip
If you need a template, I made one for you. Subscribe to my e-mail list and download this custom macaron template for FREE. (This template is perfect for my recipe and super easy to use!)
Now tap the baking sheet on the counter for 3 times to pop any air bubbles trapped in the shells. If needed, use a toothpick to pop stubborn bubbles.
Tip
I prefer parchment paper and teflon mat over silicone mat, because they’re thinner and conduct heat better. But out of all silicone baking mats, this thin silicone mat is the best.
WATCH MY PIPING TECHNIQUE VIDEO
Step 5. Rest and bake.
Rest the shells before baking until skin forms. This could take anywhere from 15 minutes to a few hours. It all depends on humidity. If you’re in humid climate, you may use a fan to expedite the drying process.
Tip
To test, lightly touch the top of the shell with a finger. It should be dry to the touch, and batter shouldn’t stick to your finger.
Bake the shells in a preheated oven at 300°F for 15-18 minutes. I don’t use convection settings for baking macarons. My oven is set to heat from top and bottom.
Tip
To prevent browning on top, place an empty baking sheet on a top rack to shield the heat from the top.
Tip
It’s better to over-bake the shells than under-bake them. If the shells are stuck to the mat, they’re not quite done yet. Check every 30-45 seconds after 18 minutes.
Step 6. Fill the macarons.
Fill the macarons with any kind of filling. The most common fillings are ganache, buttercream, jams and curds.
Once you’ve filled the macarons, place them in an airtight container and refrigerate for at least 8 hours or preferably for 24 hours. This process is called maturing, which allows the filling to soften and flavor the shells.
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
Ingredients
For macaron shells:
- 100 g super fine almond flour Note 1
- 75 g powdered sugar/confectioners sugar Note 2
- 70 g egg whites, at room temperature Note 3
- 75 g fine granulated sugar Note 4
- ¼ teaspoon cream of tartar optional Note 5
- ¼ teaspoon coarse kosher salt
- Gel food coloring if desired
For buttercream filling:
- 2 large egg yolks
- ¼ cup (50g) sugar
- 3 ½ tablespoons milk
- ½ cup (115g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- To make macaron shells, line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)
- To prepare dry ingredients, sift together almond flour and powdered sugar twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
- To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
- When egg whites are foamy, add cream of tartar and salt and continue to whisk.
- Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
- If you’re making colored shells, add gel food coloring when the meringue reaches soft peaks.
- Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)
- To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
- Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
- Meanwhile, preheat the oven to 300°F (150°C). Note: I don't use convection settings. I set my oven to heat from top and bottom.
- To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
- Cool macarons complete and then remove the shells from the parchment paper. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)
- To make the buttercream filling, in a medium bowl, beat the egg yolks slightly with a whisk and add sugar. Continue to whisk until the mixture is pale and sugar is mostly dissolved. Stir in the milk. Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes. Transfer the mixture back to the bowl and bring it to room temperature. Stir in the butter in three batches. Add vanilla extract and continue to mix until smooth. Transfer the buttercream into a pastry bag with round tip.
- To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
- Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
- To serve, bring the macarons out about 30 minutes prior to serving.
Tips & Notes:
Nutrition Facts:
Excerpt from my original post from January 13, 2013:
Just a few months ago, these pretty little cookies popped on the screens everywhere I went. So dainty, colorful and tempting! Everyone was all ohs and ahs about how wonderful these treats are.
I’m curious person by nature. And since I could not find anything like this where I live (I live in the middle nowhere!), I googled the recipe for these beautiful treats. Found ton of recipes, read countless tips and tricks (apparently they are quite finicky!), drooled over many, many gorgeous photos, and I finally made them!
Oh, sweet little macarons, where have you been all my life? They were so absolutely delicious.
To make up for all the lost time without these gems, I was on the roll making them day and night. Ok, maybe a little exaggeration, but you got the idea, I was obsessed!
I can’t say I’ve perfected these delicate little cookies yet. But as you can see they’re not that bad.
Now, that I had made these gems more than handful of times and I’m pretty confident with the technique, and I thought I would share my process.
This recipe was originally published on January 13, 2013, and last updated on May 27th, 2020.
Cheyanne Caton says
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?
Sarah says
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 !
Lorna says
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.
Jill says
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.
Melody Ribis-Roy says
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.
Marina Mangiurea says
Such a rude comment😠
You should read and reread a recipe or just make your own.
Hannah says
It helps to read through a recipe twice, espeically if you are buying “expensive” items.
Lisa Do says
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.
Linda says
Hello, the 150 C is for Celsius temperature ovens. Use 300 F on regular bake.
Christina McCain says
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!!
Lisa Don says
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!
Christina McCain says
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.
Kristin says
I tried this recipe today and finally was able to make macarons!! Thank you for the recipe!
Shinee says
Awesome!!! Thank you so much for your feedback, Kristin!
Yasmeen R. says
Can you add food coloring to the buttercream?
Emma J. says
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! 🙂
Marie says
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.
Shashika says
Powered sugar means icing sugar
HELLEN says
Hey why you have to put it in grams?!? I ain’t that smart…
Juile says
Well Hellen you can just look up a conversion chart.
Megan says
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!
Shinee says
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.
Ann says
I actually looked for a recipe in grams. I find it easier for recipes where proportions have to be just right.
Hannah says
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.
nicolas says
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!
MEG says
i tried this recipe and my batter was stiff and grainy. i don’t know what i did wrong.
Helen says
Great recipe. These turned out very well.
Shinee says
Awesome. Thanks for sharing your feedback, Helen.
Emma says
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!
Shinee says
Awesome, Emma. Thank you for sharing your experience.
Julie says
Can I use regular flour instead?
Shinee says
Hi, Julie. No, for french macarons, you need nut flour.
Sara says
Omg omg omg they’re perfect!!!!!!! Seriously perfect! I look like a hero right now with my kids hahha thank you!!!!!
Sara says
I subbed half coconut Cream for butter and coconut milk for milk (both from same can from Trader Joe’s) and it is unbelievable ❤️
Shinee says
AWESOME!! So happy yours turned out, Sara. Thank you for your feedback.
sarah says
you subbed the full 1/2 c butter with cream? or only half the butter ?
would love to try that way
Mel Henson says
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?
Diane says
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?
Victoria says
Just try sifting it twice before adding. You can even put it in your food processor and then sift again
Shinee says
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.
NurseBaker says
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!
Shinee says
Thank you so much for your feedback, NurseBaker! Glad my recipe worked for you.
Ellen says
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!!
Shinee says
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.
sarah says
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.
Shinee says
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.
Jan says
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
Epcibha Oliver says
Hi Shinee thank u so much for the recipe😍 ..how many macaroons will it yield for this amount of batter
Shinee says
Hi, Epcibha. It depends on the size of macarons. I usually get about 25-30 filled macarons, around 1.5-inch round.
Denise Weiss says
Thank you Thank you Thank you!! I have failed so many times and today, I have feet!
Shinee says
AWESOME. So happy you finally had your macaron success. Thank you for your feedback!
Wanda Dabrowska says
I using a gel food coloring but they are not bright. What brand gel colours you use for macarons?
Shinee says
Hi, Wanda. On these pictures, I’ve used Ateco gel food coloring. But I also frequently use Wilton as well with great results.
Julie says
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!
Shinee says
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. 😉