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9 Essential Tools to Make Perfect Macarons

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My detailed guide to essential macaron tools, complete with my honest review of each tool, product recommendations, and why you need them.

Collage of 6 tools for making macarons: sifter, round piping tip, oven thermometer, baking sheet, spatula and kitchen scale.

In my 10+ years of making macarons, I’ve developed quite an opinion about different tools to make perfect French macarons.

I’ve tried many different brands and variations of the tools listed below.

If you’re serious about learning to make macarons at home, you want to read my detailed guide on these essential macaron tools!

1. Kitchen Scale

French macarons require precision!! And it’s crucial to weigh all the ingredients, including the egg whites! Eggs come in different sizes, plus you can use carton egg whites that need to be weighed!

Too many egg whites add excess moisture to the batter, which leads to many macaron problems. And not enough egg whites causes a thick batter issue! (As little as 3-5 grams of egg whites throws off the ingredient ratio!!)

That’s why getting a scale is essential if you’re serious about learning to make macarons, or any baking for that matter.

PRODUCT RECOMMENDATION: This OXO kitchen scale is a workhorse in my kitchen. This mini version is less expensive and works just as great!

2. Sifter

Sifting the dry ingredients is another important step, for 3 reasons.

  1. Removes big bits of almonds for flawlessly smooth macarons.
  2. Thoroughly mixes the dry ingredients.
  3. Aerates the dry ingredients mixture for a fluffy, full macaron texture.

A good sifter isn’t just for making macarons, it’s also useful in baking an extra-fluffy cake.

Not all sifters are made the same though! I don’t recommend a battery-operated sifter (it’s so slow, you’ll get tired of holding it!), squeeze sifter, or Norpro hand crank sifter with a removable mesh.

PRODUCT RECOMMENDATION: I specifically recommend this hand-crank sifter, it works like a charm. A regular fine mesh sieve also works great!

3. Stand Mixer

Well-whipped meringue is the foundation of perfect macarons. And it takes a long time (about 25 minutes) to whip a good stable French meringue in my KitchenAid stand mixer. That’s why I use my stand mixer, but an electric hand mixer works just fine!!

Stand mixer and hand mixer.

PRODUCT RECOMMENDATION: I don’t have any brand preference regarding the mixer. But I love my KitchenAid Artisan 5qt stand mixer, and it works perfectly for my basic macaron recipe that uses a small amount of egg whites. This KitchenAid hand mixer is a great option too!

4. Silicone Spatula

Macaronage, aka folding technique, is a skill you’ll need to master to make perfect macarons. And having a comfortable and flexible (but not too flexible!) silicone spatula makes the job so much easier.

Again, these spatulas are must-haves for any kitchen. I can’t imagine cooking and baking without them!

PRODUCT RECOMMENDATION: This large Thermoworks silicone spatula is my absolute favorite. It’s all one piece with no creases and grooves, high temperature resistant, and doesn’t discolor!

5. Piping Bag

A good quality piping bag is essential for piping perfectly round macarons. 16-inch piping bags are a perfect size for my basic macaron recipe.

12-inch bags work great for macaron fillings!

Disposable and reusable piping bags.

PRODUCT RECOMMENDATION: These disposable 16-inch piping bags are thick and reliable! They’ve never broken on me! And this plastic-coated 18-inch Ateco piping bag is a great reusable option!

Tip

These piping bag ties are handy little things to secure the filled piping bag for easy handling!

6. Piping Tip

If you want perfectly round macarons (or any shape), a round piping tip is a must-have! I find a smaller piping tip helps to achieve full and fluffy shells.

By the way, here’s my video tutorial on how to properly pipe your macarons for full shells!

PRODUCT RECOMMENDATION: Wilton 2A and Wilton 12 round piping tips are my go-to!

7. Heavy Duty Baking Sheet

Aluminum baking sheets are heavy-duty and sturdy and help bake macarons evenly!

I’ve been using these baking sheets for years (not just for macarons!). They won’t warp and stay in great shape for years!

PRODUCT RECOMMENDATION: Nordic Ware aluminum baking sheets and the Sam’s Club baker’s half aluminum baking sheets are of great quality.

8. Parchment Paper vs Silicone vs Teflon

Which one is the best? This is a hotly debated topic in the macaron bakers’ world!

  • Parchment paper tends to wrinkle, causing misshapen macaron shells. However, better-quality parchments tend to wrinkle less and doesn’t affect the shape of macarons as much.
  • Silicone mats are a hit or miss! I don’t like thicker silicone mats because they don’t transfer heat well and cause underbaked macarons on the bottom and browned on top.
  • Teflon sheets are the ideal surface for macarons. They’re thin, smooth, and reusable!

I’ve created a perfect macaron template for you. Sign up to my email and download the templates for FREE!

Parchment paper and teflon sheet.

PRODUCT RECOMMENDATION: These parchment paper sheets are my favorite! I often use them for baking macarons and don’t have any issues with misshaped shells. I also use this Teflon sheet. They come square, and I cut them to fit my baking sheet perfectly. These silicone mats are thin and work better than any other silicone mats.

Tip

DO NOT buy those terrible brown silicone mats with macaron molds!!

9. Oven Thermometer

Did you know that ovens often lie about their internal temperature? The temperature could vary 25-50°F up and down. What? Yes, it’s true!

And the only way to check the accurate temperature of the oven is to get an oven thermometer. This inexpensive little tool might save you a whole lot of headaches!

PRODUCT RECOMMENDATION: I’ve been using this oven thermometer for the last 4+ years and can vouch for its reliability!

YouTube video

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  2. lola says

    Thank you for your good and helpful advice for preparing macarons.I have tried twice and made disaster, that made me disapointed,so I’m reading watching so much in order to do smth good but yet I have no curage yet. Thanks and have a nice day

    Reply

    • Shinee says

      Hi, Lola!! Making mistakes means you’re trying and learning new skills!! Don’t give up! I love your approach though. Watch and learn before your next attempt so you know what to change each time. Good luck!!

      Reply

  3. Eisha Valls says

    Thank you for all the tips! I made my first batch of macarons two nights ago and feel like I did a pretty good job. My only issue is the sifting, so I’d like to see if you have any advice or tips for me; the sifting process of the almond flour and powdered sugar is a huge headache and took me almost an hour. I purchased the mesh sifters that are suggested in your above recommendations for this specific thing, but it takes forever, and I’m using a silicone spatula to help push it through. Can you give me any advice? Thank you so much!

    Reply

    • Kelley says

      I agree with you. The sifting took me quite a while. Despite sifting, I could still see the grains of the almond flour in that macaron “shells” 😑 I hope there is an answer to what I’m doing wrong.

      Reply

  5. Denise says

    Going to try making Macarons for the first time and taking your advice about using a kitchen scale. If I’m using a scale without a bowl how do you account for the weight of a bowl or measuring cup?

    Reply

  6. Nisha Anjes says

    I made my first batch last night. And it was not perfect but was excited that its the first time Im trying it. Problem I faced was hollow shells. I used parchment paper and a dark cookie pan. Does that effect the result? Does the cookie need a thick pan or double pan ? ( since I have seen some youtubers place two cookie sheets together). Im just wondering. Waiting ur response.

    Reply

    • Shinee says

      Hi, Nisha. I do recommend using thick baking sheets. I use aluminum baker’s half sheet with parchment paper. If you have thin cookie sheets, so yes, I’d recommend on doubling it. But it’s best if you get one thick baking sheet. As for your hollow issue, there’re 2 main reasons that could be causing it. 1. over-beated meringue and 2. under-baked macaron shells. Hope this helps, you can also read this troubleshooting guide for more tips.

      Reply

  8. Donna says

    I’ve tried a few different macaron recipes with successes and failures. I’ve realized, though, that I’ve failed every time I used the french meringue method and my italian meringue macarons came out perfect every single time. I’d love to have the same kind of results with the french meringue, but so far it’s not happening. I’m not sure where I’ve gone wrong.

    Reply

    • Shinee says

      Hi, Donna. What are the issues you’re having with french meringue macarons? Are they the same issues, like no feet, cracks, etc? Or is it every time different thing? The quality of meringue directly affects the final macarons. And since Italian meringue is much more stable, the final results tend to be more consistent. If you can share the most common issues you’re having with french meringue macarons, we may be able to find the culprit. Also I’d recommend checking my French Macaron 101 post, which may also help with some of the questions.

      Reply

      • Donna says

        Well, I’ll give one example.

        A few days ago I tried the french method – piped the batter onto two pans. When the first set formed a skin I went ahead and baked them off (they were on a silicone mat) at 300 deg. F for 15 minutes in a conventional oven. When they were done I put the second batch in – didn’t do anything different from the first batch, except that these were on parchment paper. The first set had formed nice looking feet, but they were sticking to the mat. When the second set was done (baked for the same 15 minutes), they were all cracked on top, didn’t form feet and were hollow. The bottom of these shells, however, didn’t stick to the parchment and were nice and smooth. I was baffled because it was the same batter, and they rested long enough to form a skin. The second batch actually rested 15 minutes longer than the first. I put the first set back in for 2 minutes, and they were tough on the inside instead of soft and chewy.

        Reply

        • Shinee says

          Yeah, these weirdest issues are so annoying. I’ve been there. Same batch, completely different outcomes. Baffles me! But here’re a few of my notes: 1. I don’t really like silicone mat for macaron baking (everything else – love it, but not for macs!). They’re thick and don’t transfer the heat right. Hence your macarons are sticking, they’re probably slightly underbaked. 2. As for the second tray, I’d be curious to see a photo of those. But is it possible the oven is heated over 300°F? Do you have an oven thermometer to double check? I’m thinking maybe when you put that 2nd tray, oven was heated a bit higher (some ovens tend to continue to heat even though it’s set to 300°F) causing the shells to rise quickly then collapse and crack?

  9. Abbey says

    How do you feel about stainless steel pans for macarons.  I have 4 of them and silicone mats.  Would you know of any adjustments I may need to be aware of using stainless steel and silpats? Thank you for reading and thank you for the valuable information above!  <3

    Reply

    • Shinee says

      Hi, Abbey. Honestly I’m not sure how different stainless steel from aluminum baking sheets. As for silpat, I’m not a huge fan. The feed tend to bulge with silpats, and I feel like it doesn’t heat evenly. I prefer parchment paper.

      Reply

  10. Coreen says

    I tried twice now and I can’t seem to get it on the top is smooth but the bottom keep spreading n leaving a empty shell,. Why is that. I did everything left it to set for and hour, do u have to spry Ur paper because mines never comes off the paper

    Reply

    • Shinee says

      Hi, Coreen. What recipe did you try? It sounds like multiple reason could be causing your issue.
      1. Do you have an oven thermometer? Sounds like your oven runs a bit hotter. I’d check and make sure your oven temperature is accurate.
      2. The hollow shells are usually caused by over-beaten meringue. So watch carefully when you whip the egg whites. You want to stop beating as soon as egg whites reach hard peaks.
      3. Also, why you dry your macarons that long? Is it pretty humid where you live? If you over-dry your macarons, it can also cause the bulging feet.
      4. My macarons don’t stick to the parchment paper, they just easily slide off. But I had read a tip in Laduree book that if you pour a teeny-tiny bit of water UNDER the parchment paper when you bring out the macarons from oven, it’ll help loosen the macarons from the paper.
      Hope this helps. Let me know!

      Reply

    • Shinee says

      Hi, Dalva! Sorry you’re having a rough time with macs. I can totally relate and understand your frustration. Would you mind sharing what are the problems you’re having? I can try to help you with troubleshooting. Also you may find this post helpful too: Macaron 101.

      Reply