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.
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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.
Carrie says
Mimi, you are a macaron genius! I had my heart set on making French macarons as favors for my husband's upcoming 40th birthday party. I consider myself a relatively advanced baker, having owned my own side cupcake and decorated cookie business for some time now. I knew macarons were supposed to be challenging, but I figured I had it in the bag. So after trying a few recipes and methods, and coming up with nothing but hollow macarons, I felt utterly incompetent! I was beyond frustrated. I stumbled upon your video on Youtube and realized my first problem was improper macaronage. Tried it again, still another fail. Finally I compared the recipe I was using to yours, and realized the difference in the amount of castor sugar was pretty noticeable. Decided to toss that one in the garbage and give your recipe a try, complete with the aged egg whites. Figure if I was going to fail at this I was going to at least prove I had tried everything. Followed a long with your video and tossed them in the oven.
Guess what!?!? Perfect macarons!!! Not a single hollow! They were picture perfect. I was literally so happy, I started jumping up and down and clapping. (I'm a little too old for that lol!) Anyway, I am so thrilled and appreciative of your site and you sharing your recipe and tutorials. I'm looking forward to trying some of your shapes and templates as I play around with them a little more. Seriously, thank you so much! I'm looking forward to making some fun favors for the party!
Mimi says
Aww wow. Thanks for letting me know Carrie. I am always so moved when readers leave me a simple message of thanks when they don't have to. It's amazing to see how many people are on the site each day but for you to take the time to write me. It means a lot!
Tag me with your creations if you're on IG or FB 🙂
XOXO,
Mimi
Roxy says
Hi Mimi,
Thank you so much for the great recipe and tips!
I have successfully made this receipe several times, I'm currently trying to figure out how to flavor the shells. Have you tried this before? Are there any modifications that should be made to the receipe when using flavor extracts ? Thank you in advance ! ❤️
Mimi says
Hi Roxy,
I really do not advocate adding extracts to the meringue. I do however add powders, tea and dried herbs to the dry mix. Here are some of those recipes:
Lemon Lavender Macarons, Earl Grey Macarons, Green Tea Macarons
Xoxo,
Mimi
Fel says
Hi Mimi, Thank for your informative blog post! Have been trying to mimick the steps you have provided and produced pretty good results so far however I keep getting overgrown feet on all of my batches of macs! Have tried 150, 160 and 170deg celsius and all produced same exploding/tall feet which is pretty weird. Tried adding a layer of baking tray below to block the heat but it isn't helping as well. Any idea why is that so?
Mimi says
Watch out for your folding! If you've tested your heat already then make sure you're folding until it reaches the figure 8 stage but no more than that.
xoxo,
Mimi
Stephanie says
Hi Mimi,
I love using your recipe for my indulgence 🙂 I wanted to double check with you, I know you mentioned the recipe is alright to double and triple but I want to make sure if I multiply all ingredients to make about 100 macarons will the recipe still work?
Thank you!
Mimi says
I have successfully made batches doubled, tripled and quadrupled (which makes 48 assembled macarons). I know for a fact that it works up to that point. I'm not sure if 8X the original recipe will work as well. If multiplying that amount, watch out that your mixer bowl can handle so much meringue since it increases in volume and also pay attention to the consistency of your meringe and batter at every stage since it will look a little different on a larger scale.
xoxo,
Mimi
Remy says
I made macarons for the first time and followed this recipe to a 'T'—it worked great!
I particularly appreciated the hints as to which side to err on, i.e. undermix but overbake.
And while 'magma,' or 'lava,' or whatever other consistency known only to geologists isn't super helpful (seriously, why does every macaron recipe on the internet say that?), the video of the figure 8 test is.
I made them more or less on the cheap—hand cranked egg-beater, tiny analog kitchen scale, parchment paper (circles drawn on the underside with a sharpie!), no oven thermometer, no idea what the humidity in my kitchen is—and they still came out great.
I'm not advocating anyone forgo fancy implements, just want to reassure anyone without them that some attention to detail and a clear set of instructions (like yours!) can make up for a large lack of kitchen gadgetry.
Turns out they're not as scary as the internet would have had me believe.
Thanks again for sharing a great recipe and all of the insightful advice.
Mimi says
How wonderful! Thanks for sharing your experience with my recipe.
Xoxo,
Mimi
Micaela says
Hi Mimi!
I always use your recipe as my go to for macarons ! It's my favorite as I always have good results, however I am wondering if you have any tips for increasing the quantity? I usually get about 10-15 complete macarons from the recipe which is less than most other recipes I have used . Is it safe to double the recipe or should I just continue to make multipe batches? Thanks!
Mimi says
Hi Micaela,
Yes, you definitely can double or triple it.
Xoxo,
Mimi
Lili says
Hi Mimi,
First of all many thanks for sharing with us your recipe for French Macarons.
Today I tried to make it and everything was perfect since I mix the merengue with the almond flour... 🙁
I started with one part of the almond and it was good really, but when I add the second part of almond flour the all mix came too sticky and heavy. Of course like you say in your video lesson I kept mixing aprox. 30min. and nothing changed. It was totally impossible to make the number "8" like you say. Please tell me where did I go wrong?
My mix looks like something liquid is missing.
Thank you!
Mimi says
It sounds like your meringue may be beaten too dry (beaten too much), ratios of your ingredients are not accurate or you are using too much gel colour 🙂
Xoxo,
Mimi
Lili says
Thank you Mimi
I'll try again later 🙂
Vitaly says
Thanks for the great recipe with very clear instructions! My first time ever making macarons: two batches today both turned out great!
Mimi says
How lovely! Thanks for letting me know. I'm so happy it worked for you the first time. XOXO, Mimi
Hayley says
Hi there,
I have tried about 3 different recipes so far and none of them have worked (overtime they crack). I tried this recipe and the only thing i changed was i used my kitchen aid to mix the ingredients instead of a hand mixer. They also cracked at the top, any suggestions?
Thank you
Mimi says
Hi, the cracks are very unlikely to come from using a kitchenaid mixer. Here's a troubleshooting guide which will help pinpoint your specific problem.
xo
Mimi
Valerie says
I have several plain Silpats. Can I use one of your templates under a Silpat? Or, only under parchment?
Thanks!
Mimi says
You definitely can use them under silpat. You'll find me using them quite a lot under Silpat's in my videos.
You can view them here.
xoxo,
Mimi
Valerie says
Hi – I have tried to subscribe twice today and it seems to go through but I don't get an email to confirm. It's not in my junk mail either. Any suggestions? I'd like to be able to get the templates.
Mimi says
Hi Valerie,
I see you have not yet confirmed to the Double Opt-in email. I sent the request to you twice just in case you didn't get it. Find that email and confirm you do want to receive mail from us. Sorry for the inconvenience. If it doesn't work, let me know and I'll send you the info.
xoxo,
Mimi
Leann Mullender says
Hi there! I've never eaten a macaron let alone bake one. They've been on my baking bucket list for a few years now and whenever I see them on t.v. I remind myself I need to try it. I followed your recipe to the gram and they came out perfect my first time. At least I think they were. They tasted great and looked right, a few had small hollows but I wouldn't throw them away because of that lol. I tried to look at all the questions above to see if this was already answered, sorry if I am repeating someone here. Can you use an egg white substitute to make them vegan or does it need to be real egg whites to achieve the correct consistency? Thanks!
Leann Mullender says
And I found the answer after a more careful look at all the comments. If you have any updates on the topic I'd love to hear them. Also if you have any appropriate fillings for vegans?
Mimi says
I don't have any vegan filling recipes now but you can make American buttercream with vegetable shortening instead of butter and add almond milk instead of cow's milk. For flavourings, use extract and fruit puree.
xoxo,
Mimi
Sista says
How stiff do you whip your meringue ? When you pull your whisk out so you want zero droop or is a little droop okay?Thank you!
Mimi says
This post will show you in detail how to whip a perfect for macarons.
xoxo,
Mimi
Michelle says
Hi Mimi. I was wondering. How to make less sweet macs?? Do I substitute some icing sugar with almond?? Will it works??
Or do you have less sweet recipe??
I always having a trouble baked my macs. Always turn brown, cracked, undercooked, sticky, and lopsided. The problem is in my oven temp. I'm using gas home oven. Always have a problem with it bcause I'm not used to baked macs. I was so happy to find ur post. I'm going to try ur tips. And hope it will turned out well. Thanks!! Love.
Mimi says
Hi Michelle,
I always say, either you like macarons or you don't. They are composed mainly of sugar, protein (egg whites/aquafaba etc) and a seed or nut. You need the sugar to help maintain the structure for the shells. You can try putting a more tart filling to cut down the sweetness but I don't think you will be able to reduce the sugar any more for it to remain stable.
xoxo, Mimi
Michelle says
I think yours already good. Not too sweet like I buy here. Ohh... I see. I can make buttercream + jam filling. Thanks
Mimi says
YW! I like this lemon buttercream. It's tart and refreshing.
xoxo,
Mimi
J.J. Cakes says
Dear Mimi!
Thank You so much for the recipe!❤ I make macarons for almost a year, and they always come out nice, but I used Italian meringue method only. THIS is an absolutely amazing recipe, I was wondered how easy, fast and "meety" macarons can be made 🙂 THANK YOU! This is my new ideal recipe?❤
Mimi says
thanks for letting me know! I'm so happy to hear that!
xoxo,
Mimi
Eva says
Dear Mimi, thank you very much for your recipe. I tried it as my last chance because the former recipe stop working. Can you advice me what I do wrong because all macaron are like buns and they are cracked :-(. I always rap the pan and prick the bubbles. I will appreciate all your advices. thank you very much
Mimi says
Here is a troubleshooting guide for you:
xoxo mimi