⏤ The Recipe
French Macarons.
Learn how to make a classicFrench macarons recipewith this step-by-step guide. I break down the full process and share my best tips for smooth shells, sturdy feet, and a creamy, flavorful filling. These elegant treats may have a reputation for being tricky, but with the right tec…
Prep
45m
Cook
1day
Total
1day
Serves
24 macarons
⏤ The Story
Learn how to make a classicFrench macarons recipewith this step-by-step guide. I break down the full process and share my best tips for smooth shells, sturdy feet, and a creamy, flavorful filling. These elegant treats may have a reputation for being tricky, but with the right technique, home bakers can absolutely master them with relative ease.
You’ll also find blueberry, raspberry, and pistachio flavor options, plus key baking notes (like pan color, mat vs. parchment, and mixing at the correct high speed) to help you get consistent, bakery-quality results at home!
Macarons, not to be confused with macaroons, which are dense, chewy, coconut cookies, are classic sandwich cookies that originate from France. Made with almond flour, powdered sugar, and whipped egg whites, they’re filled with buttercream, jam, or ganache and chilled in the fridge. They’re known for their smooth tops, ruffled “feet,” and slightly chewy centers.
I quickly discovered why French method macarons are known for being difficult to prepare when making them for the first time during my season on MasterChef. However, since then, I’ve learned a few things, largely with the help of my friend, Amaury Guichon, who is a master pastry chef.
⏤ The Method
Step by step.
Age the egg whites
- 1
Separate four eggs, placing the whites in a clean bowl. Cover loosely, and let sit at room temperature for 24 hours. Shortcut: Microwave fresh egg whites in five-second intervals (up to 15 seconds total) to gently dehydrate. Measure exactly 105 grams after.
Prepare the baking sheets
- 1
Line two baking sheets with macaron template silicone mats. Wipe the mats with white vinegar to remove any moisture, dust, or grease.
Mix the dry ingredients
- 1
Sift the almond flour (and pistachio flour, if using) with powdered sugar twice. Set aside.
Make the meringue
- 1
Wipe a stand mixer bowl and whisk attachment with vinegar. Add egg whites, and beat on medium speed until foamy, about one minute.
- 2
Gradually add granulated sugar, increase to medium-high speed, and beat until stiff, glossy peaks form, about five to seven minutes.
Color and strengthen the meringue
- 1
Add powdered food coloring and optional extract, if using. Mix on medium speed for one to two minutes until evenly incorporated.
- 2
Increase to high speed, and whip for 30 seconds. The meringue should form stiff peaks that stand straight up.
Macaronage
- 1
Sift the almond flour mixture directly into the meringue. Using a rubber spatula, fold firmly (about 60-70 folds) until the batter flows like thick lava and ribbons back into itself within about ten seconds.
Pipe the shells
- 1
Transfer batter to a piping bag fitted with a round tip (Wilton #12). Pipe shells onto the prepared mats.
- 2
Drop the baking sheets onto a towel six to eight times to release air bubbles. Rest for 30-45 minutes, until the tops are dry to the touch.
Bake
- 1
Bake one sheet of macaron shells at a time at 275°F (135°C) for 23 minutes, rotating halfway through. Let shells cool completely on the mats before removing.
Make the buttercream
- 1
Beat butter in a stand mixer with the paddle attachment until light and creamy. Add the remaining ingredients for your chosen flavor, and beat on low until combined, then on high for three to four minutes until smooth.
Assemble
- 1
Match shells by size. Pipe the buttercream around the edge of one shell, and add jam or cream to the center, if desired. If not filling, simply cover the entire cookie with frosting. Sandwich with another shell.
Chill and serve
- 1
Chill assembled macarons for 24 hours before serving to allow the shells to soften and flavors to meld.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. Always measure macaron shell ingredients by grams for the best results.*Ingredients used will vary, depending on the flavors chosen.*Silicone mats bake slightly slower than parchment paper. Adjust bake time as needed.Storage:Store filled macarons in an airtight container in the fridge for up to five days. Freeze filled or unfilled macarons for up to one month. Thaw in the fridge overnight before serving.
⏤ Cook Next
