This step-by-step guide to making macarons will set you on the path to mastering this delicate French treat. I gathered these tips and techniques from years of practice—trial and error revealed what works, what doesn’t, and how to improve consistency. Below you’ll find a reliable basic macaron recipe with clear instructions that you can adapt to any flavor.
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Ahh macarons! Beautiful and delicious, macarons can also be intimidating. They are finicky, but worth the effort. Follow these tips and you’ll improve your results quickly and consistently.
My First Time Making Macarons
Like many, I hesitated to try macarons—worried about time, expense, and possible failure. After watching many tutorials I made my first batch; they were mediocre but not a total loss. That initial attempt sparked an obsession with refining technique. By testing different methods and learning from mistakes, I discovered a workflow that produces reliable results.
Recipe is Easily Adaptable
This basic macaron recipe is a versatile foundation. It works well on its own and accepts a wide range of fillings—buttercream, ganache, jam, or pastry cream. Use your favorite flavor combinations and adjust fillings to taste.
Tips & Tricks for Perfect Macarons
Tip 1) Weigh all ingredients: Macarons need precision. Weight measurements are far more accurate than volume and reduce error. Use a food scale and measure to the gram for consistent results.
Tip 2) Age the egg whites: Separate egg whites and leave them lightly covered at room temperature for 1–3 days. This gently dehydrates them and improves their ability to whip. It’s optional but helps achieve a stronger meringue without additives like cream of tartar.
Tip 3) Clean contact surfaces: Wipe bowls, utensils, and your mixer with vodka or vinegar to remove any oil residue that could prevent egg whites from whipping properly.
Tip 4) Use the Italian meringue method: The Italian method produces a more stable meringue than the French method, reducing the risk of overmixing during macaronage and often giving a taller, neater shell and more reliable feet.
Tip 5) Whip the meringue to the right stage: After adding the hot sugar syrup to the whites, beat until the meringue forms a “bird’s beak” (bec d’oiseau). It should be soft but hold a curved peak. Under- or over-whipping can cause hollow shells.
Tip 6) Stop folding when the batter ribbons: The batter should flow like lava and ribbon off the spatula. If it falls in chunks it’s undermixed; if it runs off without ribboning it’s overmixed. The ribbons should disappear into the batter within about 30 seconds.
Tip 7) Tap the pan and release air bubbles: Firmly but gently tap the baking sheet on the counter and rotate to help air bubbles rise and the batter settle. This flattens peaks from piping and reduces trapped air that can cause hollows.
Tip 8) Pop remaining bubbles with a toothpick: Inspect each piped cookie and pop any small bubbles with a toothpick, then smooth the surface. This extra step helps prevent hollow shells.
Tip 9) Let the macarons form a skin: Allow the piped rounds to dry until a thin skin forms. This step is essential to create feet and prevent excessive spreading. Drying time varies by climate: cold, dry air forms a skin quickly; warm, humid air takes much longer. Test by lightly touching a shell—if no batter transfers to your finger, it’s ready.
Tip 10) Know your oven: Ovens differ. Some run hot or cold, or have uneven heat. Convection or rotating trays may help. Test and adjust temperatures and positions to find what yields the best results in your oven.
Tip 11) Mature assembled macarons in the fridge: After filling, refrigerate macarons for 24–48 hours. This resting time allows flavors and textures to meld. Fillings with higher moisture (buttercream, jam, custard) mature faster than low-moisture fillings like ganache.
Extra Thoughts Worth Mentioning
• Sift all dry ingredients to avoid uneven or grainy tops.
• Pour the hot sugar syrup slowly down the side of the mixer bowl to avoid shocking the whites and creating sugar crystals in the meringue.
• Do not stir the sugar syrup while heating; gently swirl the pot if needed to mix.
• Consider using a macaron mat to make piping uniform and consistent.
• Pair shells before filling to reduce mismatches and ensure even pairs.
• Avoid baking on very humid days when possible; excess moisture causes issues. Extremely dry conditions can also create problems, so adjust drying time accordingly.
• If you see minor hollows often, try cooling shells upside down after removing them from the mat.
• The folding process is arm work—expect tired arms, but the results are worth it.
Get the Recipe:
How to Make Macarons – Easy & Thorough Guide
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Ingredients
- 210 g Confectioners Sugar
- 210 g Super Fine Almond Flour
- 150 g Egg Whites,divided
- 190 g Sugar
- 60 mL Water
- (Optional) Gel Food Coloring
Instructions
Dry Ingredients
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Place almond flour and confectioners sugar into a food processor and pulse about 20 times. Sift into a large bowl and discard any large pieces—do not push them through the sifter. Add 75 g of the egg whites and mix thoroughly to form a smooth paste. Cover and set aside.
Making the Meringue
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Place the remaining 75 g of egg whites into a stand mixer and set aside. In a small pot combine sugar and water and heat over medium-high. When the mixture reaches 110°C (230°F), start whipping the egg whites on high.
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When the syrup reaches 118°C (244°F) and the egg whites have reached stiff peaks (but are not dry), slowly drizzle the hot syrup down the side of the mixer bowl into the whites. Pour slowly to avoid shocking the meringue and creating crystals.
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Continue beating until the meringue reaches the bird-beak stage. Add gel coloring, if using, and mix briefly to incorporate without deflating the meringue.
Macaronage
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Fold about one-third of the meringue into the almond paste to loosen it. Be fairly aggressive with this first addition so the paste becomes workable.
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Add the remaining meringue and fold gently until the batter ribbons off the spatula. If it falls in large V-shaped chunks, keep folding. The batter is ready when it flows smoothly and ribbons disappear into the batter in about 30 seconds.
Piping and Drying the Macarons
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Transfer batter to a piping bag fitted with a medium to large round tip. Pipe 1½” circles onto a silicone mat or parchment. Hold the bag perpendicular to the sheet for even rounds. A macaron mat or stencil helps maintain uniform size.
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Tap the sheet against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles and smooth the surface.
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Preheat oven to 300°F (150°C) or 275°F (135°C) for convection. While the oven heats, let the macarons rest until a skin forms—anywhere from 8 minutes to an hour depending on humidity. They are ready when you can touch them lightly without batter sticking to your finger.
Baking & Filling
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Bake for 15–20 minutes, checking at 15 minutes. Baking time depends on size. The shells are done when the tops are firm and don’t wobble at the base.
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Cool completely before removing from the mat. Pair shells, fill with your chosen filling, and refrigerate overnight to mature. This improves texture and flavor balance.
