This article shows a clear, simple recipe for French macarons with easy steps and plain words.
Introduction
French macarons are small, light cookies with a smooth top and a ruffled foot. They feel fancy but you can make them at home with care and patience. If you like simple breakfast ideas, you can also see some fruit and egg options at apple breakfast recipes for more morning treats.
Why make this recipe
Make this recipe because macarons taste light and sweet. They look pretty on a plate and make a good gift. The recipe uses simple ingredients you can buy at any store. With practice you will learn how to make even batches.
How to make French Macaron Recipe
Follow the Directions section step by step. Work clean and dry. If you want a break between sweets and savory, pair small macarons with a light meal like a salad or even try a different recipe such as the Bang Bang Salmon recipe for a full meal plan.
Ingredients :
- 150 grams sifted super-fine almond flour (measure after sifting *see notes)
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (at room temperature (about 4 large eggs))
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring (or more for a stronger color ** see notes)
- 1 teaspoon pure vanilla extract
- Vanilla Buttercream Frosting or your choice of filling
Directions :
- Cut the tip off a large piping bag and fit it with a large plain tip. To keep the macaron batter from leaking later on, twist the bag just above the tip and push the twisted portion of the bag into the tip. If needed, see America’s Test Kitchen for a visual! Place the piping bag in a tall glass and fold the top ends of the bag over the sides of the glass to hold it open and in place. Set aside.
- Sift almond flour into a medium sized bowl and measure out 150 grams sifted. Discard any large piece of almond flour that didn’t go through the sift. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside to prep the meringue.
- Wipe down a large glass or metal bowl with vinegar or lemon juice to make sure there’s absolutely no grease. Add in your 1/4 teaspoon salt and 120 grams egg whites. Using an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed until they form bubbles on top (about 30 seconds to 1 minute).
- With the mixer still running on medium-high speed, gradually add your 60 grams granulated sugar into the egg white mixture, beating well after each addition. You want to go very slow when adding the sugar in and whip the mixture for a good 20 to 30 seconds before sprinkling in the next addition. Avoid adding in more than about 1/2 a teaspoon of sugar per addition.
- Once all the sugar is added in, continue whipping the meringue until it becomes glossy and reaches stiff peaks. To test for stiff peaks, dip your whisk into the meringue and invert it. The tip of the meringue should not curl over at all.
- Add your food coloring and 1 teaspoon vanilla to the meringue. Mix to combine.
- Gently fold your almond flour mixture into the meringue in 3 additions. Once it’s all mixed in, you’re ready to start the “macaronage” step.
- Mix your batter with a spoon or spatula, running the utensil along the side of the bowl and then down the center of the batter to gradually deflate it to the right consistency. Keep mixing until the batter reaches a thick lava-like consistency and pours off the spoon or spatula in ribbons. You should be able to draw a figure 8 with the batter without it breaking, and the 8 should sink back into the batter after around 20 seconds. Take care not to overmix your batter! If in doubt, it’s better to undermix than overmix.
- Transfer the macaron batter to your prepared piping bag. Avoid spooning or scooping the batter into the bag as this can deflate it. It’s best to tilt the bowl to pour and scrape down the sides as needed. Unfold and twist the top of the bag to keep the batter from spilling out the top while you pipe. Gently pull on the piping tip to open up the tip.
- Hold the piping bag perpendicular to your baking sheet and pipe macaron shells, leaving about 1 inch of space between each cookie. You can eyeball it or use a macaron template as a guide. Pipe the macarons slightly smaller than you want them because they will flatten out a bit in the next step.
- Firmly (but carefully) bang each one of your baking sheets on your counter to even out the tops and pop any air bubbles. I find about 5 to 10 times is the perfect amount. If you notice some bubbles on the surface of the shells that just won’t pop, you can use a skewer or toothpick to manually pop them.
- Set aside your macarons for 30 to 60 minutes to dry and form a skin on the surface. They’re ready to bake once you can gently touch the top of a shell and none of the batter sticks to your finger. They may take more or less time depending on how humid your kitchen is.
- Bake your macaron shells, one baking sheet at a time, in the center of your preheated 315°F oven for 12 to 15 minutes. To test if they’re done, gently press down on one of the shells. The bottom should not jiggle or shake. The macaron shells should have all developed feet along the bottoms as well.
- Cool the macaron shells completely on the baking sheet. Carefully peel the cookies off the parchment paper and match similarly sized shells together.
- Pipe your desired filling (I used vanilla buttercream) on the bottom of one shell and sandwich with another one. If you decide to use my recipe for vanilla buttercream, a full batch will yield a generous amount of filling for each cookie and a half batch will give you lightly filled macarons. I used a full batch.
How to serve French Macaron Recipe
Serve macarons at room temperature. Put them on a small plate or a pretty box for a gift. They fit well with tea or coffee. Serve a small variety of colors and flavors for guests.
How to store French Macaron Recipe
Store macarons in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating. You can freeze the filled macarons for up to 1 month; thaw in the fridge then bring to room temperature.
Tips to make French Macaron Recipe
- Use room temperature egg whites.
- Measure almond flour after you sift it.
- Work in a dry kitchen. High humidity can stop shells from forming a skin.
- Do not overmix the batter. Stop when it flows like thick lava.
- Bake one tray at a time in the center of the oven for best results.
- Practice makes them more even and fast.
Variation
- Add cocoa powder to the dry mix for chocolate shells.
- Use different food colors or extract flavors like lemon, raspberry, or almond.
- Fill with ganache, jam, or flavored buttercream.
FAQs
Q: Why do my macarons not have feet?
A: Feet fail when the batter is too wet, the oven is too hot or cold, or the tray was not rested long enough. Dry shells before baking and check oven temperature.
Q: Why do my macarons crack on top?
A: Cracks happen from overmixing or too hot oven. Mix to proper consistency and test oven temp.
Q: Can I use almond meal instead of super-fine almond flour?
A: Coarse almond meal can make rough shells. Use super-fine almond flour and sift it.
Q: How many macarons does this recipe make?
A: Yield varies by size. Expect about 24 to 30 small cookies from one batch.
Conclusion
For another clear, tested recipe with photos, see the detailed Macaron Recipe – Preppy Kitchen. For step-by-step tips for beginners, read the Beginner’s Guide to French Macarons – Sally’s Baking.
French Macaron Recipe
Ingredients
Macaron Shell Ingredients
- 150 grams sifted super-fine almond flour Measure after sifting
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (about 4 large eggs) At room temperature
- 60 grams granulated sugar Gradually added to egg whites
- 4 drops liquid-gel food coloring Or more for a stronger color
- 1 teaspoon pure vanilla extract
- 1 batch Vanilla Buttercream Frosting Or your choice of filling
Instructions
Preparation
- Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent any leakage, and place it in a tall glass.
- Sift almond flour into a bowl measuring out 150 grams. Discard any large pieces. Sift powdered sugar into the same bowl and gently mix to combine.
- Wipe a large bowl with vinegar or lemon juice to eliminate grease. Add salt and egg whites. Beat on medium-high speed for 30 seconds until bubbles form.
- Gradually add granulated sugar while continuing to whip the eggs until the meringue is glossy and forms stiff peaks.
- Add food coloring and vanilla to the meringue, mixing to combine.
- Gently fold the almond flour mixture into the meringue in 3 additions until combined without overmixing.
- Transfer the batter to the piping bag, avoiding any spooning. Pipe macaron shells onto a baking sheet with an inch of space between each.
- Bang the baking sheets on the counter 5-10 times to pop air bubbles and even out the tops.
- Let the macarons dry for 30-60 minutes until a skin forms on their surface.
- Bake in a preheated 315°F oven for 12-15 minutes until shells don't jiggle when pressed.
- Cool completely on the baking sheet, then peel off and match shells together by size.
- Fill with frosting and sandwich together.