Mimi's best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use. Covering proper techniques: macaronage, aging the egg whites, making the meringue, figure-8 test, resting the shells and more.
Jump to:
Why This Recipe Works
I'm happy to share this updated version of my best macaron recipe with you all. I first learned to make macarons from a French pastry chef and after a lot of trial and error and a lengthy recipe development process in my home kitchen, I created this user-friendly macaron recipe. It was originally published in 2014, since then countless home bakers have used it to successfully make macarons at home and professionally. Why it works:
- Ingredient ratios yield more consistent results, suited for bakers at every experience level.
- It covers all the foundation techniques you need.
- Tons of tips and video to help you nail down each step. Includes links to further in-depth articles.
- Free macaron template to help you pipe perfectly round macarons.
Remember, there isn't one magical recipe out there - including mine! What's important is that you learn the proper techniques and then tweak them with what works best in your kitchen and in your oven. Below I've included all the foundation techniques you will need. Start by following each step carefully and practice, practice, practice! Good luck my dears!
XOXO,
Mimi
Ingredients & Substitutions
- Almond flour - it should be ground from blanched almonds. Some brands are more "oilier" than others so for the most consistent results, I like to make my own homemade almond flour. Alternatively, many readers have had good results with this brand.
- Powdered sugar - also known as icing sugar or confectioner's sugar. The type sold in North America usually contains a bit of corn starch as an anti-coagulant. It's important to always sift it for use in baking.
- Castor sugar - this is also known as extra fine granulated sugar or berry sugar. It's a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can't find castor sugar, just use regular granulated sugar. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in "chopped-up sugar crystals that will not perform well." (Source: chsugar.com)
- Egg whites, aged - egg whites that have been separated and let to "age" in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It's recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
- Cream of tartar - is an acid that is added to the meringue to make it more stable. It is usually found in the baking aisle next to the spices. If you do not have cream of tartar, you can substitute it with another acid like lemon juice or vinegar in double the amount. You can skip this ingredient if you can't find it. Make sure your bowls are clean and dry and whip carefully with room temperature aged egg whites until it reaches still peaks. If your egg whites take too long to whip or breaks apart, reconsider using cream of tartar.
- Gel food color - this is a more potent form of food color that doesn't add unwanted moisture into the macaron batter. Some brands perform better than others, I prefer this brand for its color stability, it doesn't fade after baking.
Best Macaron Baking Supplies
- If you don't have these tools yet, this post will show you how to make macarons without a mixer and fancy tools.
- Electric scale - Using a scale is a best way to measure ingredients accurately for baking as they can weigh differently depending on the way it is packed into a cup.
- Silicone mats - are excellent for keeping the piped batter in place for nice and round shells. They don't conduct heat as readily as parchment paper though and may require practice for the beginner.
- Parchment paper - is a good choice for beginners and can be repurposed for lining cake pans etc. Choose between using silicone mat or paper.
- Mixing bowls - should be non-porous ones in stainless steel or glass as plastic ones can trap oil which can prevent the proper formation of the meringue.
- Mixer - can be handheld or stand. At minimum, it should have slow and medium speeds. The egg whites in this recipe are in a small quantity but I have successfully made macarons using the Kitchenaid Pro stand mixer with the 5 QT bowl.
- Baking tray - preferably a rimless one to allow for even air flow. I prefer the one I linked here because it conducts and maintains heat without warping.
- Spatula - use a flexible one, the bigger the better when folding meringue. It will prevent excessive folding causing lost of air in the batter. I use the L size in the set.
- Sieve or strainer - used to aerate the dry mixture and isolate large almond bits for the smoothest macaron shells.
- Piping bag - use them instead of Ziplock bags. The linked piping bags are thick and sturdy. They won't bend and shuffle around as you hold it, helps in piping rounder shells.
- Oven thermometer - consistent temperature and sufficient heat is essential for baking full macaron shells without hollows. A thermometer will help you assess when the oven is fully pre-heated and ready for baking.
- Round piping tips - help pipe nice and round macaron shells. I prefer using the smaller tips for fuller shells without hollows e.g. Wilton round #10 or round #12.
- Macaron template - is helpful for piping even sized shells that are evenly spaced for baking. You can get access to all my free macaron templates after you sign up for my newsletter.
Prep Work & Tips for Success
- Wipe down mixing bowls with some vinegar to remove leftover oils. Then use bowls to store egg white for "aging". The meringue does not whip well in the presence of oil.
- Age the egg whites 24 hours in advance. Separate the egg whites with an egg separator while the egg is still cold, making sure that no traces of egg yolks remain. Wrap with plastic wrap and poke a few holes into it. Place it in the fridge to rest until ready to use READ: Detailed instructions on how to age egg whites.
- About 30 minutes before baking, bring the egg whites back to room temperature. To speed up the process, soak the vessel holding the egg whites in warm water. Be very careful not to let any water get into the bowl.
- If your parchment paper comes on a roll, flatten it out by laying heaving objects on top. Piping the batter on a smooth flat surface will prevent it from spreading into odd shapes.
- For the most accurate measurement, measure all the ingredients with a kitchen scale.
- Set up piping bag by pushing the piping tip firmly into the opening. This ensures that it doesn't move around when you start piping. Twist the bag and push it into the piping tip to stop any macaron batter from leaking out when you begin to fill it. Set this bag inside a tall glass. Open up the top so that you can have both hands free to fill up the bag later. WATCH VIDEO: How to Set up Piping Bag for Macaron Batter
- If you live in a moist humid environment and have a dehumidifier, set it to bring the humidity level in the room below 50. This is the dehumidifier I have. I turn it on in the kitchen after washing dishes or cooking a dish that releases steam into the kitchen. Alternatively, if the kitchen is humid after water use, open the windows and turn on the range hood fan. A dryer environment will help the macaron shells to "rest" and develop a skin after piping.
Macaron Templates
Generally, the most popular size for round macarons is 1.5". However, you can definitely pipe the shells larger or smaller. Pipe the batter using a template as your guide so you can have similarly sized shells for matching during assembly. You can download free macaron templates in other sizes like 1.25", 1.5", 1.75" by subscribing to my newsletter.
Step By Step
Step 1: Prep Almond Flour and Powder Sugar
Sift together the almond flour and powdered sugar to eliminate big pieces and aerate the mixture. Optional: run the combined mixture through a food processor to further break down the bigger pieces first.
Step 2: Whip Egg Whites & Add Acid
In a separate bowl with a handheld or counter top mixer, whip egg whites on slow-speed until foamy, then add cream of tartar. The cream of tartar is an acid that aids in stabilizing the meringue, it can be replaced with another acid (e.g. lemon juice or vinegar) in double the amount.
Step 3: Add Sugar to Egg Whites
Once the beaters start leaving tracks inside the egg whites and the foam bubbles have reduced in size, add granulated sugar ⅓ at a time while continuing to whip. Increase speed to medium.
Step 4: Add Gel Color at Soft Peaks
Once all the sugar has been fully incorporated and the meringue is at soft peaks stage add 1-3 drops of gel color to your liking. This stage is characterized by soft points that fall back onto itself when the beaters are pulled out.
Step 5: Whip Until Stiff Peaks
Whip until stiff peaks. This stage is characterized by points in the meringue that point upwards when the beaters are pulled out. Test the meringue by flipping your bowl COMPLETELY upside down. The whites should not slip or fall, instead it stays firm inside the bowl. WATCH VIDEO: How to Make Perfect Meringue for Macarons
Step 6: Macaronage or Folding
Pour ⅓ of the almond mixture into the egg whites. Gently fold this dry ingredient into the egg whites, then add the rest of the dry ingredients ⅓ at a time. Do not mix or stir. Folding properly will ensure that the air bubbles that you beat into your egg whites do not all deflate when incorporated with the heavier dry ingredients.
How to Fold Macaron Batter
This is a very critical step in the macaron making process called "macaronage". Take the spatula and gently go under the mixture, use a sweep down-across-up-and-over motion (like you're scraping around the bowl towards the middle) while turning the bowl at the same time. Occasionally, cut down through the center of the mixture to incorporate the ingredients in the center. Do not "dump" the mixture back into itself. If you fold gently, it will eventually incorporate into one mixture even though it may not look like it will at first.
Step 7: Stop Folding & Check Batter Consistency
Stop folding once the batter has reached a honey-like consistency. To check the consistency, occasionally, pick up the batter and see how it runs. You should be able to write a "figure-8" pattern with it, stop folding immediately once it reaches this point. The success of your macarons will depend largely on your ability to gauge when to stop folding your batter. WATCH VIDEO: How to Fold Macaron Batter Shown in Real Time
How Long Should I Fold the Macaron Batter?
As soon as the batter begins to look homogenous, start testing the consistency. With your spatula, pick up the batter and drop it back into the bowl. It should not "plop" down into the bowl but flow very slowly like honey. It should fold into itself just a few times like a ribbon but no more than that. Pick up the batter and let it flow down while drawing the figure "8". If it can do that, immediately stop folding. If it looks like a runny pancake batter, then you've gone too far! Watch my YouTube video as a visual guide.
It's always better to under mix than to over mix. When you under mix, your macaron shells will still form albeit, they'll be bumpy. But if you over mix, you will deflate the air in your egg whites and your macaron shells will spread like crazy when you try to pipe it.
Step 8: Piping
If using parchment paper, dab a little bit of batter on the bottom of all four corners of the parchment paper. Use it as a "glue" to keep the paper attached to the tray while piping. Gently transfer the batter into the piping bag with a spatula.
To pipe, start from the center while holding the piping bag vertically and squeeze while applying even pressure to all sides until the batter has nearly reached the size of the template, swing the tip around back towards the center and pull away, that's where you want your batter to end. Ideally, if your batter has been prepared properly and is at the correct consistency, the "points" should sink back into itself.
Tip: remember to squeeze out the batter from the top of the bag without handling it excessively since you don't want the structure of the batter near the end to be compromised. Here's a post showing you the proper consistency of a macaron batter after piping.
Step 9: Rap & Remove Bubbles
Remove the paper template from underneath the parchment paper. Rap the tray several times on the counter to allow any air bubbles to escape and prevents your macarons from cracking during the baking process. If the points do not smooth out after rapping, then the batter is too thick. Next time, try to fold the batter just a bit more before piping. Before the batter dries, pop any remaining bubbles with a toothpick.
Step 10: Resting
Let it rest on the counter for 30 min. AND until a "skin" has developed. Once the shell looks dull and matte as opposed to glossy like when it was first piped, test on a sacrificial shell. Lightly touch the surface of the shell and if no batter sticks to your fingers, it's ready.
Do I Need to Rest the Macaron Shells?
Resting the shells can help aid in developing a firm skin that prevents it from cracking in the oven during baking. Sometimes the shells can be rested for 30 minutes or more and a skin may still not develop due to a humid environment OR if the batter is weak. The timing is not as important as the presence of a skin and a matte dull finish. You DON'T have to rest the shells but it is extra insurance for those who are new to macaron baking. Click here for a full post on this topic.
Step 11: Baking
Preheat your oven to 320 F. Place an external oven thermometer inside the oven to ensure that the temperature is correct. Many bakers assume that their ovens are at the correct temperature when in fact the temperature has increased or decreased during the baking process without their knowledge. A steady and consistent temperature is needed for macarons to bake without deflating, resulting in hollow macarons. READ: how to prevent hollow macarons.
Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time. Every oven is different so I suggest using this temperature and rack position as a baseline if it's your first time making macarons, then make any adjustments you need to perfect them.
Click here to read about the different ways to set your oven for baking perfect macarons.
Click here to read about how to control the oven temperature for baking macarons.
Step 12: Check Doneness
Take the shells out to test doneness. Use a spatula to lightly tap the feet, it should be firm and not push back. Wiggle the top of the shell from left to right, it should not be wobbly. Lightly peel back the parchment paper and the macaron should peel off easily without sticking (This does not work well on silicone mats though.) If it doesn't pass the tests above, put them back in the oven and bake an extra 1 minute at a time.
Keep on pan to cool off or take them off. If the bottoms are just a tiny bit sticky (just a little bit though), keep them on the tray to cool off for about 15 min. If however, the bottoms are already brown, they peel off cleanly or appear over-baked, take them off the hot tray to cool down. Break one open and check the inside, it should be fully set and not overly moist. If it is too moist the cookies will collapse when they cool. Err on the side of over baking rather than under baking as the maturation process will be able to salvage over baked macarons.
Step 13: Fill and Assemble
Fill with your favorite filling. Place the filling in a pastry bag and squeeze a dollop of it in the center. Stop a few millimeters before reaching the edge so it won't overflow once it's assembled with the other shell. Click here to get some yummy filling ideas.
Step 14: Maturation
Leave them in the fridge in an airtight container and let them mature for 24 hours. Once matured, the flavors will be absorbed into the shell. If your shell is hard/crunchy/over baked, the maturation process allows the shells to absorb the moisture from the filling resulting in that distinctive soft and chewy texture. The maturation process can also be sped up by lightly brushing the bottom of the shells with milk or a syrup that is the same flavor as the filling. 30 minutes before serving, bring them back to room temperature. ENJOY!
How to Store and Freeze Macarons
Macarons should be stored in the fridge in an air-tight container. The shells by itself will stay fresh for 4-6 days while assembled macarons will stay fresh for 2-4 days, depending on the type of filling used. If you're making them in advance and want to extend the shelf life, you can either assemble them closer to the serving date or freeze them. The shells alone or fully assembled can stay frozen for up to one month without affecting the freshness or quality. Take a look at this dedicated post on How to Store and Freeze Macarons for ideas on what types of fillings freeze well and further details on this topic.
FAQ
It all comes down the the preparation of the meringue. In the French method, the meringue is made by pouring sugar into egg whites that are being whipped, creating a French meringue. In the Italian method, sugar is heated with water to create a hot syrup first and then simultaneously poured into egg whites that are being beaten. If you have no previous experience making an Italian meringue for other pastries, this French macaron method is the easier one to start with. However, both would yield the same type of magical chewy and flavorful cookies that most people would know to be a macaron. (Click here to read more about the textural differences between a French and Italian macaron).
The pronunciation between macaron and macaroon is quite different as well. The 'on' in macaron is pronounced more like 'aw' as in lawn. Whereas, macaroon is pronounced exactly as it's written, the 'oon' is pronounced the same as in the word moon.
A macaron and macaroon are two totally different pastries. Because of the similar spelling, the two have been mistakenly used interchangeably in the last few years. A macaron is a French pastry that is composed of 2 airy meringue cookies containing egg whites and almonds, and then sandwiched with a softer flavored filling in between. Macaron cookies come in a variety of colors and shapes. A macaroon, on the other hand, is usually made with shredded coconut, sugar, flour and egg whites. It's simply mixed together and formed into a ball for baking. It looks more like a melted snowball.
Yes and no. First of all, I should make clear that there is absolutely nothing special about a recipe that says no resting is required. It is simply the author telling you not to do so. They are not guaranteeing that your macarons will not crack in the oven. This part is all up to you. I have a whole post on whether resting the macaron shell is necessary. If your batter is prepared correctly, it can go right into the oven without resting. Resting the macaron shell is great for those times when the batter is a bit thin and needs some time to develop a skin so it doesn't crack in the oven.
No, you can bake them just as easily on parchment paper. Silicone mats are better for keeping the shapes perfectly round, however, they are a bit trickier to use because they don't conduct heat as well. I prefer using the official Silpat brand silicone mat because it is made with food grade silicone and conducts heat well.
Common Problems and Troubleshooting
Cracked Macarons
Cracked macarons are caused by trapped excess air in the batter, using too high heat or a weak meringue. Tips: Rap the tray after piping to release all the excess air out of the batter, find an optimal oven temperature that is not too hot but still allows the macarons to develop. Make sure meringue has reached stiff peaks.
Macarons With No Feet
Macarons without feet are caused by a weak meringue and low baking temperature. Tips: Whip the meringue to stiff peaks and make sure to rest the macaron batter after piping. After that, use a higher temperature to assist the rise in the oven during baking. Increase the temperature by 25 degree intervals.
Lopsided Shells
Lopsided macaron shells can be caused by problems in the batter, oven conditions, baking tools, resting time or piping techniques. Tips: Deflate a sufficient amount of air from the batter by using proper folding techniques until the batter reaches the figure-8 stage; turn off convection fans inside the oven if it's too strong; use sturdy flat baking trays that don't buckle; watch out that the shells are not overly dry after resting; and pipe the batter while holding the bag completely vertically. More problems and troubleshooting in this dedicated post below:
Readers Share Their Success Stories
So how did yours turn out? I hope you enjoyed the process and the recipe worked out well for you. If you didn't quite achieve the results you're looking for this time, try using some of the tips I've provided in my macaron troubleshooting guide and other macaron technique posts I've written below.
And don't forget to share all your beautiful babies with me on Instagram and Facebook. I love sharing everyone's results here. Let's talk baking! Until next time.
XOXO, Mimi
Note: This post was originally published on September 27th, 2014.
Recipe
Best Macaron Recipe by Mimi
Mimi's best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use.
Ingredients
Macaron Ingredients
- 65 grams almond flour*
- 65 grams powdered sugar
- 45 grams castor sugar (a.k.a “berry” sugar or extra fine granulated sugar)*
- 50 grams egg whites, aged, room temperature*
- ⅛ teaspoon cream of tartar
- GEL color of your choice*
Supplies
- Electronic scale
- 2 very clean and dry mixing bowls
- Hand mixer
- Sifter
- Flexible spatula
- Piping bag
- Round piping tip*
- Good quality baking pan
- Template with macaron outline
- Oven thermometer
- Parchment paper or silicone mat
Instructions
- Complete all the PREP WORK as listed in post. In a big bowl, Sift together the almond flour and powdered sugar to eliminate big pieces and aerate the mixture.
- In a separate bowl with a handheld or counter top mixer, whip egg whites on slow-speed until foamy (see photo in Step By Step #2), then add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
- Once the beaters start leaving tracks inside the egg whites and the foam bubbles have reduced in size (see photo #3), add granulated sugar ⅓ at a time while continuing to whip. Increase speed to medium.
- Once all the sugar has been fully incorporated and the meringue is at soft peaks stage add 1-3 drops of gel color to your liking. This stage is characterized by soft points that fall back onto itself when the beaters are pulled out (see photo #4).
- Whip until stiff peaks. This stage is characterized by points in the meringue that point upwards when the beaters are pulled out. Test the meringue by flipping the bowl COMPLETELY upside down. The whites should not slip or fall.
- Pour ⅓ of the almond mixture into the egg whites. Gently fold this dry ingredients into the egg whites, then add the rest of the dry ingredients ⅓ at a time. Do not mix or stir.
- Stop folding once the batter has reached a honey-like consistency. To check the consistency, occasionally, pick up the batter and see how it runs. You should be able to write a "figure-8" pattern with it (see photo #7), stop folding immediately once it reaches this point. (Watch video: How to Macaronage for No Hollows)
- On parchment paper or silicone mats, pipe the batter to the size of the circle on the template.* (Further reading: Proper macaron batter consistency while piping.) Remove the paper template from underneath the parchment paper or mat.
- Rap the tray several times on the counter to rid of excess bubbles. Before the batter dries, pop any remaining bubbles with a toothpick.
- Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Do I need to rest the macaron shell?)
- Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.) Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
- Take them out and test doneness. The feet should not push back and the shell should not be wobbly. Let them cool off on the pan (or off if they are over baked).
- Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
- Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)
- After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!
Notes
- This recipe yields 12 assembled macarons. This recipe can be doubled, tripled, and so forth.
- Read this post on How to Make Your Own Almond Flour
- Regular granulated sugar can be used but castor sugar is preferable.
- Measure out 50 grams of fresh egg whites and then age it before using. Do NOT use meringue powder
- Use GEL food color, do not use liquid color.
- Recommended round piping tips: Wilton #12 or Wilton #1A. I prefer Wilton #1A or Ateco #805 Plain Seamless Tip for regular round macarons or Wilton #12 for more control with character macarons.
- To further shelf life, unfilled macaron shells and assembled macarons can be frozen for up to one month.
- Free macaron templates can be downloaded from my Member's Only Area. Sign up for the newsletter to receive the password to enter.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound -
India Tree Superfine Caster Baking Sugar, 1 lb. bag
-
McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
-
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
-
Round Piping Tip #10
-
Regular Sized Silpat Non-Stick Silicone Baking Mat
-
Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
-
Toaster Oven Size Silpat Non-stick Silicone Baking Mat
-
PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
-
USA Pan Rimless Baking Sheet for Better Airflow to Macaron Shells
-
Oven Thermometer
-
Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
-
Batter Piping Tool
-
Ateco Disposable Piping Bags, 12-Inch, Pack of 100
-
Kitchenaid Handheld Mixer
-
RYBACK Stainless Steel Egg White Yolk Filter Separator Cooking Tool Dishwasher Safe Chef Kitchen Gadget
-
Digital Scale
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 73Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 9mgCarbohydrates 11gFiber 1gSugar 10gProtein 2g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
Kira says
These came out amazing. I tried French several years ago, with so-so results, so started making Swiss. I think it may have been more beginner friendly at the time While they looked good, I’ve struggled with hollows. I decided to try your French recipe. I did a 4x scale. The hollows are gone and the texture is amazing! I find the difference in the feet so interesting too. My Swiss tend to be a straight wall foot, vs this pretty ruffled foot with your French recipe. Thank you! I’ll be making this again soon.
Mimi says
Hi Kira,
It's so lovely to hear that. Thanks for coming back to tell me that! I hope you have a lot of fun bakes with this recipe.
XOXO,
Mimi
irene says
Umm didn’t work out for me …they spread while drying out and I yielded more than 12…any suggestions? waiting to put them in oven but they will be too big anyway , so aesthetically they won’t be nice .. thanks 🙂
Mimi says
Spreading is a big sign that the meringue was not stiff enough or the batter was overfolded. ideally when you pipe the batter, there is a small point on the shell that eventually sinks back into itself. if it comes out runny, it's a good sign that your macarons won't bake nicely later in the oven. The spreading is what is causing the macaron numbers to be so high. I would work on a stiffer meringue and folding less. That will help tremendously to get you started. You can't go really wrong with that combo.
XOXO,
Mimi
Alexandria says
If I wanted to add cocoa powder to the shells, how much would I add? Would I reduce any of the other ingredients?
Mimi says
I would add 1.5 tsp to 1 tbsp. I don't think it's necessary to reduce any other ingredients. (In class we just added extra cocoa but I know some bakers reduce the powdered sugar in the same amount of the cocoa.)
XOXO,
Mimi
Lauren says
Do you have this recipe in cups? I have no scale to measure out grams.
Mimi says
Hi Lauren,
I don't have this particular recipe in cups as the success of macaron recipes in generally depends on accurate measurements with a scale. However, I did write another post on how to make macarons without a scale or fancy tools. Please read that post, it will teach you how to make measurements as accurately as possible without a scale.
XOXO, Mimi
Ck says
Excellent recipe, not only this article, but all macarons resources combined.
I've tried several recipes, French/Italian/Swiss, including Stella Parks', Pierre Herme's and others. This one gave me the best results.
To all the people who ask for significant reduction of sugar - that's just about impossible, if macarons are what you want. Virtually all other recipes have around 55% of sugar and this one is under 50.
Big thumbs up.
Mimi says
So happy to hear from you. Thanks for coming back to let me know how you did. Yes, love macarons for what they are 🙂
I hope you have fun making many more macarons!
XOXO,
Mimi
Ck says
My first batch with this recipe had very small feet (opened oven door just when feet were rising), but otherwise: smooth domes, chewy interiors with no hollow space whatsoever, and very easy to remove from baking paper.
So, all good.
Mimi says
Love to hear that! I hope you had a chance to make more.
XOXO,
Mimi
Cassie says
How would adjust this recipe for 6,000 ft above sea level? I have issues due to altitude with macarons. I've made them successfully in other areas
Mimi says
Hi Cassie,
Great question, I can only share my own experiences so I don't have the answer to high altitude baking. If it were me in that environment, I would try to apply some of the tips that is usually given to bakers baking meringue at high altitudes. Some of these tips include decreasing the temperature and using locally sourced eggs. There's two more elements which seems to go hand in hand which are reducing the leavening and liquid... in this case the eggs. Perhaps you can use these tips as a starting point in your high altitude macaron baking 🙂
XOXO,
Mimi
Molly says
Hi Mimi,
I absolutely loved using your recipe. It was super easy to follow and just a really great-tasting recipe. One question though, my macarons didn't form a skin in the 30 minutes allowed for them to rest. Is this a major requirement in baking the macrons or is it something to make life easier for first-time macron bakers like me?
Mimi says
That's so kind of you. Thanks. A "skin" is not necessary and I often don't rest them if I don't have the time. If the batter is properly prepared, it should be no problem to bake them immediately. I wrote a post on this topic which you might find interesting. Resting the macaron shell, is it needed?
XOXO,
Mimi
Jan Marsicek says
Is 50 grams of egg whites the correct amount? That is not even 2 egg whites!
Mimi says
Yes, it is correct. It can be doubled if you like but this smaller amount lets you practice without wasting ingredients. Many readers (you can see in the comments) have been successful making this recipe and gone on to double and triple the recipe once they felt ready to make bigger batches.
XOXO,
Mimi
Kat says
Hi Mimi!
I've just started making macarons this year and having a lot of fun with it - your recipe is wonderful!
I am hoping you can help with an issue I'm having: I've just branched out into shaped macarons, following your unicorn cupcake tutorial where I pipe the outline first and then fill the shape in, using the #10 round tip. My problem is that the spiral shape of how I filled it doesn't smooth out and is still visible after baking; is that a problem with my batter/piping technique or is there another step I need to take before baking to resolve it?
Regular round macarons piped with the same batter from the same bag smooth out beautifully with no nipples, so I think my batter is at or close to the right consistency (I know I have a tendency to leave it a little thick though so perhaps it's that?).
Thank you very much!
Mimi says
Hi Kat,
I'm so happy to hear that. I like that you tried to pipe a regular round macaron to compare the consistency. That's the smart way to do it. You can use a skewer/scribe tool/toothpick to smooth out the batter after piping. I don't use any special technique to get my character macarons to look a certain way, just that step if I see the batter is not smoothing out on it's own 🙂 Good luck!
XOXO,
Mimi
Alli says
Hi Mimi! I love your recipe and have had more success with using it for macarons than any other! I made a batch yesterday though that was turning slightly brown after 12 minutes at 320, but when I removed them, the tops were squishy and seemed undercooked. Could this be changed with lowering the oven temp to 300 and cooking them a little longer?
Thank you so much!
Mimi says
Hi Alli,
I'm glad to hear your results. Yes, baking them a little longer will definitely help but sometimes a poor batter may cause the macaron to never fully bake. this can be due to the meringue being whipped too much and can no longer hold onto the moisture, causing little beads of sweat that makes the shells look blotchy and underbaked. So look to see which case you have on your hands. |
XoXo,
Mimi
Allison says
Can’t wait to try this recipe! If I wanted to add a flavor extract to the batter, am I able to do so? Or will that effect the meringue too much?
Mimi says
Hi Allison,
If you're new to making macarons, I don't recommend it as it will make it harder to pinpoint where the mistake is if it doesn't work out. If you feel confident in your macaron making, you can add extract into the meringue near the end once you are near stiff peaks. Most of the time, you can get lots of flavour just by using a flavored filling.
XOXO,
Mimi
Michelle Montgomery says
I’ve made this recipe many times by now! Thanks so much for the detailed explanations and tips!! My family life’s them and my church family keeps dropping hints for me to make more! So far the favorite flavor is mango/orange curd nestled in key lime butter cream. 🙂
Mimi says
I'm so happy to hear that! Thanks for dropping me a note about your macaron making journey!
XOXO,
Mimi
Fabiola says
Hi!
I’ve made your recipe several times and I love it! Question though: can I lower the oven temperature/increase baking time since the oven gets too hot and my shells’ beautiful feet are a tad brown? Right now, at 320 for only 10 minutes, you find cooked batter on the mat.
Thank you for a wonderful recipe, all your tips and advice!
Mimi says
Thanks for the feedback! Yes, you can do that. It's important to find the correct time/temperature combination for your own specific oven. Please read this post on how to adjust your oven for baking macarons.
XOXO, Mimi
Nathanial says
I have a nuanced question. When I sift my almond flour, I get some little bits at the end that didn't make it through the sifter. I just toss those. Does that make my weight measurement off? Put another way, should I be measuring my weight of almond flour after I sift?
Mimi says
Hi Nathanial,
That's a good question, if you read my post on How to Make Your Own Almond Flour, that question will be answered.
XOXO,
Mimi