The Best Macaron Recipe for Beginners or Expert Bakers
This post was originally published in 2014 (27.09.2014) and I was excited to share my original best macaron recipe that I tested and re-testeded in my own home kitchen. Since then, countless home bakers have used it successfully to make macarons at home and some have even gone on to make them to sell commercially in their local communities. I’m so happy to hear from all of you about the successes you’ve had with this recipe. Many of you have hold me that it’s easy for beginners to understand and execute. In addition, the how-to posts I’ve written all about macarons seemed to be especially useful for those who were already making them. Recently I updated this post with some new photos and reformatted it into a convenient printable format. I hope you continue to enjoy it as much as you had before.
Learning From a French Pastry Chef
My obsession with making macarons started a month after I started baking for the very first time. Hubby bought me a macaron making class where I learnt how to make French macarons from a French chef. It seriously changed my life as I became obsessed with macaron making ever since. I would practice by making several batches every week, and sometimes several in a day.
I love macarons on so many levels – aesthetically and technically. As you probably already know by the barrage of #macaron hash tagged photos seen on Instagram, they are literally the most photogenic food ever to exist (my own very biased opinion, of course, haha). On the other hand, on a technical level, I love them because I’ve become addicted to the challenge of making them. They are super finicky to get right and it is one of the very few foods that, just by looking at its outer appearance, you will know which techniques were used to make it.
French Meringue Method Macaron Recipe
The French meringue method for making macarons is different from the Italian method which involves simultaneously pouring hot syrup into egg whites that are being beaten. If you have no experience making an Italian meringue for other baked goods, this French method is the easier one to start with. Some bakers swear by the Italian method while some the French but both would yield the same type of magical fluffy cookies that most people would know to be a macaron. (Click here to read the explanation between the two). Essentially, in the French method, we are using a French Meringue and in the Italian method – an Italian Meringue.
Why are Macarons So Hard to Bake?
Macarons can be very finicky to bake. If it doesn’t work out the very first time you try to make them, don’t be too upset. Any one of a gazillion factors can affect how your macarons will turn out. Most home bakers often lament on how there must be something wrong with the recipe and is forever in search of a magical recipe which will yield perfect macarons. To be honest, most of the items on the ingredient lists for the shells are very similar to one another because a certain ratio of each (but few) ingredient is needed for their composition. Where you really have to pay attention is whether you are mastering the important techniques at every step of baking these little treats. This includes the mixing of the batter and even how to use your home oven amongst others.
Will My Macarons Be Perfect?
The recipe I’m giving you below includes all the techniques you will need to master at each step. I have also included links to several other posts I’ve written which will help you further pinpoint areas which you may need to tweak in order to bake a successful batch. In my recipe are all the things I’ve learned from my macaron baking adventures in my home kitchen. I can tell you that without a doubt, you will also yield wonderful macarons if you practice a lot – with the right techniques of course. I don’t believe that there is 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 are all the foundation techniques you will need. Start by following each step carefully and practice, practice, practice! Good luck my dears!
Prep Work & Tips for Success:
Prepare everything that you will need in advance for piping your macarons because once your batter is ready, it must be used right away.
♥ Wipe down mixing bowls with some vinegar to remove leftover oils. Then use bowls to store egg white for “aging”
♥ Age your egg whites 24 hours in advance. Separate egg whites, making sure that you leave no traces of egg yolks. Water and yolks inside egg whites will make it very difficult to beat your egg whites into stiff peaks. Place egg whites in a very clean, dry, oil-free bowl. Wrap with saran wrap and poke a few holes into it. Place it in the fridge to dehydrate until ready to use. Read this post for detailed instructions.
♥ If your parchment paper comes on a roll, flatten it out by laying heaving objects on top. Providing a smooth flat surface for piping your shells will prevent them from spreading into odd shapes.
♥ Print out macaron template and place it underneath the parchment paper on a baking tray. My free macaron templates are available to newsletter subscribers. Please sign up for the newsletter and you will be sent a password to access the members only area. Please remember to confirm your subscription since it is a Double Opt-in process. You’ll get various sizes of macaron templates in the Member’s Only Template area:
♥ Measure out all your ingredients with a kitchen scale. It’s important that you only use a scale to measure the ingredients instead of using volume measurements. Ingredients can weigh differently depending on the way it is packed into a cup. Sometimes it’s this difference that can make or break your macarons.
♥ Set up your piping bag. Push the piping tip firmly into the bag to ensure that it doesn’t move around when you start piping. Twist the bag and push it into the piping tip. It will act as a seal and stop any batter from leaking out of the tip 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.
♥ Set out egg whites about 20 min. ahead of making macarons to bring them back to room temperature
♥ Sift the almond flour and powdered sugar together, mix well. Sifting will allow your macarons to develop smooth shiny shells. Throw away course almond or sugar bits as they can cause the egg whites to deflate and you will end up with a collapsed or uneven macaron. Remember to add back sifted amounts to compensate for the discarded amounts.
♥ Set dehumidifier to bring humidity level in the room below 50. A dryer environment will allow the macaron shells to “rest” after piping. This resting period will help the macaron develop feet.
Baking Macarons Step-By-Step
1. Beat egg whites with a handheld mixer until foamy, add cream of tartar (1/8 tsp).
2. Once the beater starts leaving tracks in the egg whites and the foam bubbles have tightened up in size, add granulated sugar 1/3 at a time.
3. Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Beat until Stiff Peaks. The term “Stiff peaks” is derived from how the egg whites appear when you pull the whisk out of it. It should be so firm that it literally stand up vertically and point upwards without falling back into itself. Also, test it by flipping your bowl COMPLETELY upside down. The whites should not slip or fall, instead it stays firm inside the bowl.
4. Test meringue stiffness. Once it has reached “Stiff Peaks” stop and do not beat any more. The meringue should also start clumping up inside the whisk like this:
5. Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond flour and sugar mixture. Then add the rest of the almond mixture. DO NOT NEED TO 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. You want to beat out some of the air that was created in the whipping of the egg whites, but not so much that its fully deflated and prevents feet from developing.
6. Stop folding once your batter has reached a “lava” like or honey consistency. Occasionally check the consistency to test doneness. The success of your macarons will depend largely on your ability to gauge when to stop folding your batter.
How to Judge when to Stop Folding Your 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 thick molten lava. 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 when you see that you have reached this stage. 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.
7. 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. Or use magnets to secure the paper onto the tray. Using the spatula, gently transfer the batter into the piping bag. Pipe the batter to the size of the circle on the template.
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 mixed properly and is at the correct consistency, any “nipples” or “tails” should sink back into itself. Also, 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.
8. Remove the paper template from underneath the parchment paper.
9. Rap the tray several times on the counter. This will allow any air bubbles to escape and prevents your macarons from cracking during the baking process. Rap it once or twice, rotate the pan and repeat. 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.
10. Before the batter dries, pop any remaining bubbles with a toothpick.
11. Let it rest on the counter for 30 min. AND until a “skin” has developed. Let the piped shells rest under the range hood fan. It will help dry them out. Do not use a fan which blows on an angle since it will cause your macarons to become lopsided. 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, a “skin” has developed. It will be very clear when a skin has developed, you will be able to touch it without the batter transferring to your fingers. It will also not indent easily as well.
Is it necessary to rest the macaron batter?
Resting the macaron is a crucial step that allows your shells to harden up and thereby, allowing it to be strong enough to develop feet during its time in the oven. Many recipes do not clearly explain the purpose of this rest period and it has become quite a controversial topic. Some bakers say they never rest their macarons and some swear by it. For me, I find it depends on whether or not a “skin” has developed. The timing is not as important as the presence of a skin and a matte dull finish. Sometimes in a humid environment (or your batter is bad – too runny) you can rest your macarons for 30 minutes and a skin may still not develop while on other days, a skin can quickly develop without this rest period. That is probably the reason why some bakers claim that they never rest their macarons. I’ve tested this many times in my kitchen and I have found that I will get great feet once a skin has developed, regardless of the resting time. You DON’T have to do it but it is extra insurance for those who are new to macaron baking. Click here for a full post on this topic.
12. Preheat your oven to 320 F. Place an 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. Click here to read how to prevent hollow macarons.
13. 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.
14. Take them out and test to see 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 silpats though.) If it doesn’t pass the tests above, put them back in the oven and bake an extra 1 min. at a time.
15. 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. See step 15
16. Fill with your favorite filling. Place the filling in a pastry bag and squeeze a dollop of it in the center. You don’t need too much, you don’t want it to squish out past the shell once you assemble the other macaron shell. Click here to get some yummy filling ideas.
17. Leave them in the fridge in an airtight container and let them mature for 24 hours. They are best eaten after 24 hours since the flavors will be absorbed into the shell. If your shell is hard/crunchy/over baked, letting them develop will also allow the shells to absorb the moisture from the filling and it will develop that distinctive soft and chewy texture. The maturation process can also be sped up by lightly brushing the bottom of the shells with a syrup that is the same flavour as the filling. Milk works too!
18. After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!
Macaron Ingredients - recipe can be doubled, tripled and so forth
- 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***
- 1/8 teaspoon cream of tartar OR 1 teaspoon of lemon juice
- GEL color of your choice****
- Electronic scale
- 2 very clean and dry mixing bowls absolutely free of oil or water – preferably NOT plastic.
- Hand mixer
- Flexible spatula
- Piping bag
- Round piping tip*****
- Good quality baking pan
- Template with macaron outline
- Oven thermometer
- Parchment paper or Silpat mat******
- Dehumidifier or make in a dry environment with low humidity
- Whip egg whites with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
- Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
- Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.
- Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
- Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond flour and sugar mixture. Then add the rest of the almond mixture.
- Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (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. (Sign up to my newsletter to get free templates of various sizes.)
- 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: Resting 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 overdone).
- Fill with your 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. ENJOY!
* Read this post on How to Make Your Own Almond Flour
** Regular granulated sugar can be used by castor sugar is preferable.
*** Measure out 50 grams of fresh egg whites and then age it before using. Read this post on how to age your egg whites. Do NOT use meringue powder
**** DO NOT use liquid color.
*****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.
****** I prefer the Macaron Silpat mat with macaron outline. DO NOT use wax paper
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
Food Processor for Almond Flour
Heavy Duty Rimless Baking Pan for Macarons
Regular Sized Silpat Non-Stick Silicone Baking Mat
Toaster Oven Size Silpat Non-stick Silicone Baking Mat
RYBACK Stainless Steel Egg White Yolk Filter Separator Cooking Tool Dishwasher Safe Chef Kitchen Gadget
Batter Piping Tool
Ateco Disposable Decorating Bags, 12-Inch, Pack of 100
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Nutrition InformationYield 12 macarons Serving Size 12
Amount Per ServingCalories 403 Total Fat 40g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 36g Cholesterol 0mg Sodium 10mg Carbohydrates 11g Fiber 1g Sugar 10g Protein 2g
This Macaron Recipe Works!
Take a look at the awesome reader work using my macaron recipe. OMG! They all did such a lovely job and I am so pleased to see their results. If you want to share with me, please tag me on IG, Facebook or send photo via email. Love you all, XOXO Mimi
See more beautiful work from bakers using my recipe by clicking any of the images below:
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 these other posts I’ve written – all experiences from my home kitchen. And don’t forget to share all your beautiful babies with me on Instagram. Let’s talk baking! Until next time.