French macarons are the epitome of elegance, with their delicate, crisp shells and lusciously smooth fillings that melt in your mouth. Mastering these treats is easier than you think, especially with our step-by-step guide that ensures perfection every time.
In just 20 minutes of prep and 20 minutes of baking, you’ll create a batch of these airy, colorful delights that are as beautiful as they are delicious. Whether you’re a novice or a seasoned baker, this recipe will help you avoid common pitfalls, so you can impress with flawless macarons every time.
From the satisfying crack of the shell to the creamy, flavorful ganache inside, each bite is a symphony of textures and tastes. Customize them with your favorite flavors—vanilla, chocolate, raspberry, or even matcha—for a personalized touch.
With our video tutorial and printable template, you’ll feel confident tackling this classic French dessert. Perfect for gifting or indulging, these macarons are sure to become your go-to showstopper for any occasion.
Ingredients for Perfect French Macarons
- 55 grams almond flour (aka ground almonds or almond meal)
- 100 grams powdered sugar
- 50 grams egg whites (room temperature)
- 25 grams granulated sugar
- Gel food coloring (optional, for vibrant macarons)
- Buttercream frosting (for filling, homemade or store-bought)
Step-by-Step Instructions for Flawless Macarons
- Sift dry ingredients: In a small bowl, sift together the almond flour and powdered sugar. Remove any lumps for a smooth texture.
- Whip egg whites: In a medium bowl, use a stand mixer or electric hand mixer to whip the egg whites on low speed for 2 minutes until frothy.
- Add sugar gradually: With the mixer running, slowly add the granulated sugar, 2 teaspoons at a time. Beat until stiff peaks form and the meringue is shiny, about 2 more minutes.
- Combine ingredients: Re-sift the dry ingredients over the meringue. Add gel food coloring if desired. Gently fold with a thin-edged spoon until no dry streaks remain.
- Test batter consistency: Continue folding until the batter is shiny and flows like slow-moving lava. Test by lifting batter with a spoon; it should disappear into itself in 15-30 seconds.
- Pipe macarons: Transfer the batter to a piping bag with a medium round tip. Pipe 1 ½” apart onto a parchment-lined baking sheet. Tap the sheet gently to remove air bubbles.
- Rest the shells: Let the piped macarons rest uncovered for 40-60 minutes until a dry “skin” forms. They should look matte and not sticky to the touch.
- Preheat and bake: Preheat the oven to 300°F (150°C). Place a second baking sheet underneath for even heat. Bake for 15-20 minutes until the feet are dry and not sticky.
- Cool and assemble: Cool the macarons on the baking sheet for a few minutes, then transfer to a wire rack. Once cooled, pipe buttercream onto one shell and sandwich with another.
- Mature overnight: Place filled macarons in an airtight container and refrigerate overnight to allow flavors to meld.
Perfect Pairings: Sauce and Topping Ideas
While buttercream is a classic filling, French macarons are incredibly versatile. Try pairing them with ganache (dark, milk, or white chocolate), fruit curds (like lemon or raspberry), or even a dollop of jam for a fruity twist. For a decadent touch, drizzle melted chocolate over the tops or sprinkle with edible glitter for a festive look.
Storage Secrets: Keeping Macarons Fresh
Store unfilled macaron shells in an airtight container at room temperature for up to 3 days. Once filled, refrigerate them in a sealed container for up to 5 days. Let them come to room temperature before serving for the best texture. For longer storage, freeze unfilled shells for up to 2 months—just thaw and fill when ready to enjoy!
Time-Saving Tips for Busy Bakers
To streamline the process, pre-measure all ingredients before starting. Use a macaron template under your parchment paper to ensure even piping. If you’re short on time, skip the food coloring or opt for pre-made fillings like store-bought jam or ganache. Remember, practice makes perfect—don’t rush the resting or baking steps!
Essential Equipment for Macaron Success
Invest in a stand mixer or a reliable hand mixer for consistent meringue. A silicone baking mat or parchment paper is a must for even baking. Use a piping bag with a medium round tip for precise shells, and consider a kitchen scale for accurate measurements—macarons are all about precision!
Common Questions Answered
Why did my macarons crack? This often happens if the batter is overmixed or the shells weren’t rested long enough. How do I get smooth tops? Sift your almond flour and powdered sugar thoroughly to remove lumps. Can I use liquid food coloring? Stick to gel or powder food coloring to avoid altering the batter’s consistency.
Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)
Ingredients
- 55 grams almond flour (aka ground almonds/ almond meal)
- 100 grams powdered sugar
- 50 grams egg whites room temperature
- 25 grams granulated sugar
- Gel Food coloring optional
- Buttercream Frosting
Instructions
- In a small bowl, sift together the almond meal and powdered sugar. Remove any almond lumps if necessary.
- In a medium bowl, using a stand mixer or an electric hand mixer, whip the eggs until frothy.
- Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whisk the egg whites on low speed for about 2 minutes, until they start to thicken.
- With the mixer running, gradually add the granulated sugar, 2 teaspoons at a time, and beat until the meringue is stiff and shiny. Once all the sugar has been added, whip for 2 minutes more or until stiff peaks.
- Re-sift the dry ingredients over the meringue. If using food coloring, add in at this time. Fold it in very gently with a thin-edged spoon until no dry streaks remain.
- Once the batter is homogenous, continue to gently fold until shiny and the texture resembles slow-flowing lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe.
- Transfer the batter to a piping bag fitted with a medium round tip. If using, place your macaron stencil on a thick-bottomed baking sheet and lay parchment paper over it. Otherwise, on a parchment-lined baking sheet, pipe macarons at least 1 ½” apart from each other. Gently tap your baking sheets on your countertop to remove any air bubbles from the piped macarons.
- Rest the shells uncovered in a dry area for about an hour or until a “skin” develops on the top of the cookies, roughly 40-60 minutes. You’ll know your cookies are ready to bake when you lightly press the surface and it’s dry and not sticky. They should look matte and not shiny like when you first piped them.
- Preheat the oven to 300°F (150°C). Place a second baking sheet underneath your piped cookie sheets. Double panning helps ensure even heat distribution, therefore leveled feet on your macarons.
- Bake for roughly 15-20 minutes or until the feet are dry and not sticky when gently touched. Remove from the oven and cool on the baking sheet for a few minutes. Transfer the entire sheet of parchment on a wire rack to cool completely. Gently peel the cookies from the parchment. (if your macarons seem a little wet pop them into the oven with the door open to dry out a little longer. Pipe or dollop the buttercream onto one shell and top with a matching sized shell. Place in an airtight container and allow filled macarons to mature in the fridge overnight.