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.
Amy says
Hi Mimi!! Just wondering how you store your macarons if you have to make them ahead of time? I’ve heard you should freeze them? I’m making mine a week ahead of time. If I should freeze them should I do it with or without the filling?
Thanks for all of your macaron tips! I use your pins a lot! And I absolutely love your trouble shooting guide!!!
Amy
Mimi says
Thank you so much for your support Amy!
You can freeze them with the filling depending on what the filling is. Some fillings don’t do as well after thawing. Chocolate ganache and meringue buttercreams are pretty resilient to thawing. You do not need to take them out the night before, they can thaw easily at room temperature within half an hour.
XOXO, Mimi
James says
I've been using your recipe with some amount of success. Lately I've been noticing that my feet are rising nicely in the oven but then they deflate at the end of the baking. How can I prevent this?
Thanks for sharing so many of your great recipes and ideas!
Mimi says
You might have over whipped the whites a bit. If the temperature you have been using has been successful for you, then work on the egg whites.
XOXO, Mimi
Crystal Sequeira says
Hi Mimi
I was wondering if this recipe can be halved? Thanks
Mimi says
Technically you can, but I would not recommend it as the lower quantity may be hard to guage how stiff the egg whites should be and may be hard to see the batter at the "lava" stage after folding.
Lisa Banirian says
Hey Mimi,
Thanks for sharing all your wonderful knowledge. I've tried your recipe 3 times and it's wonderful. My only concern is that it's very soft. Is there a way to ensure I get that nice crunch on top?
Thanks!
Lisa
Mimi says
Your problems is related to "Macaron is wrinkly/blotchy". You can take a look at the fix here:
Abby says
I am so incredibly disappointed. They looked amazing after I piped them and then cracked in the oven. Only about half of them cracked though.... I'm not sure what I did wrong. This is my 5th attempt and I feel like I am done. These take too much time and effort to come out awful!!! Any help would be appreciated!!
Mimi says
You might want to check out my troubleshooting guide under cracked macarons. XOXO, Mimi
Stefanie says
For what it’s worth, every time I get a bad batch (this far, 5 out of 6 have been bad! Haha!), my husband tindd me that even though it’s not a “perfect” macaron, it’s afill a cookie that I enjoy. Sure, I don’t enjoy it AS much, but it IS still sugar and baked yummy goodness. So at least there’s that! And I’ve got a few good friends who willingly take whatever “crap” cookie I give them! So it’s win/win!
Julie Song says
I would like to make your matcha macaron recipe but I have to store if for five days after baking them. Will that affect the flavor or texture at all, and what should I do to combat any defects? Thanks and I love your site!
Mimi says
You can let the macarons mature for 1-2 days. Test it and see if it has indeed become softer with the maturation. If this happens after 24 hours, then place it in the freezer until you are ready to serve it. The day you bring it out of the freezer will be like the "first" day of it's freshness countdown.
XOXO,
Mimi
Maria says
Thank you for this detailed explanation. Like you, I want to perfect making macarons - not because i love them, but because I love the challenge.
Just curious - does the early step of wiping down your bowls with vinegar add acidity to the mixture or cause a different reaction (good or bad) when making the macaron? I've never used this method before but willing to give it a shot.
Mimi says
There are no negative effects of wiping down the bowl. You will be using cream of tartar (also acidic) to stabilize the egg whites so it the extra acidity left behind on the bowl won't be harmful to the batter at all.
XOXO, Mimi
Abby Dawson says
Hi! When do I add the food coloring? during folding? And does the flavor usually only come from the filling?
Thank you!!!
Mimi says
It's a good idea to leave the flavours out of the shells and let the fillings flavour the macaron shells through osmosis during the maturation process. There are a few flavours that can accommodate flavoured shells - usually adding dry ingredients to the dry mix will give the shells more stability than adding liquid extracts to the meringue.
As for when I add the color ( i use gel color), please refer to the recipe as written above.
XOXO,
Mimi
Simone says
Hi Mimi, so I have been trying to bake macarons on and off since February and it's been so frustrating! They always come out looking perfect, but completely hollow. In advance, I'm sorry for this super long comment haha
There were a few months where I had basically mastered them, and they were not hollow, had feet, smooth tops, chewy. However, my most recent batches have regressed. Basically what happens is that the feet rise really high in the first 5-7 minutes of baking, and then come back down. They look pretty bubbly when they rise, which I think is a sign that they will be hollow. The macarons seem full and fluffy right as they come out of the oven, but minutes later, the insides collapse and they are hollow with paper thin, smooth shells. This happens even when I transfer the parchment paper immediately to a cooling rack as soon as I take the pan out of the oven.
When my recipe was working, I was doing 175g confectioners/125g almond/100g egg whites...then when I began having trouble again, I tried your recipe out, and the SAME thing happened! So I am convinced that it is something with my technique. I tried beating the meringue to when it was JUST clinging to the bowl, to when it was more stiff, but still glossy. When I macaronage, I use your technique, where I mash the batter onto the sides to deflate it. It looks really similar to yours, and I am able to do the infinity test, without the macarons spreading out too much once piped. I used this technique when my macarons were coming out perfect, so I personally don't think this caused it. When they were working, I baked them at 315 for 14 minutes. With the recent batches, I tried 300, 325, 350, and they still came out the same. I use an oven thermometer, although it is a cheap one and my oven is pretty temperamental, so maybe the temperature might be off? I tried it out with cream of tar tar and without. I don't sift my ingredients, because I get the superfine almond flour, and it has been okay in the past, but maybe this could be why they are coming out hollow? It has also been pretty humid here recently. I am so frustrated because I have made perfect batches in the past, and I just want to get them right.
I would appreciate any help!!
Also, I was considering trying the italian method, but with a swiss meringue, since I do not have a stand mixer. I was wondering what you think about this method?
Mimi says
If you feel like you are absolutely certain your technique is spot-on (i'm assuming it is since you have made them sucessfully in the past and know what to look for ), then take a look at the freshness of your ingredients. Sometimes almond flour batches can be too oily, eggs are too old, gel colour is too old and thinning out etc...
XOXO,
Mimi
Tarika says
Hi Mimi,
I tried your recipe. I was able get the right batter. But after baking they were not leaving the parchment paper 🙁 got stuck to it. From the inside they moist as well.
Btw how are Macrons from inside. Are they dry? Because I haven't eaten macrons..
Mimi says
They should be able to peel of the parchment paper after it cools. They do tend to stick when they first come out of the oven though. If the inside is moist even after cooling down, then bake them longer next time. They should not be moist after cooling. After a few hours, you'll find that the cookie "snaps" open. That's where maturation with a filling is needed to make it soft again.
XOXO,
Mimi
Shannon Arnold says
Hi, getting ready to try out this recipe. I've already made the almond flour per your almond flour recipe, I am just wondering, as I don't want to mess it up, since the almond flour recipe has powdered sugar added into it, would I still be adding additional powdered sugar into this recipe as well? I was only able to make exactly enough flour for this recipe, so I won't be able to test it beforehand, or I'll have to wait a while before I can try it again lol. Please let me know when you can! Thanks!
Mimi says
You make the recipe according to my Best Macaron recipe. The almond flour you have just made from my Almond Flour tutorial is for use in this recipe so you don't need to weigh out the almond flour and icing sugar again. XOXO, Mimi
Shannon Arnold says
Thanks, I just trusted that it would come out when I made the almond flour as your wrote and then I made the macarons with the other recipe. They came out quite nicely. I did just a vanilla bean and chocolate ganache flavored one, but they were gone in a day lol Guess I'm making more next time lol.
Mimi says
That sounds wonderful! I'm so glad it worked out well for you. I love using chocolate ganache. It's so easy and delicious. XOXO, Mimi
Ss says
Hi Mimi, I needed to make 36 macaron in 5 different colours, should I reduce your recipe? Or whip the egg whites and then split the batter evenly before folding and then color? I have no idea how to go about this. 🙁
Mimi says
I prefer to make separate batters for each color to make sure the batter is stable. A lot of problems can arise from splitting the batter incorrectly. However, since 36 macarons divided into 5 different colours would be very difficult to do without wasting lots of ingredients. You can try making them in 2 or 3 separate batches. Use the ingredients in this macaron recipe to make two colors each. In this recipe, I use a method to split up the batter for different colors.
xoxo,
Mimi
ss says
Thanks so much for letting me know, thats exactly what I had ended up doing! 🙂
Kathryn VanBlaricum says
My macarons turn out fine, but I have noticed that when I use a silicone baking sheet, they do not rise as much as they do when they’re on parchment paper. Have you noticed this also? I should note that my silicon baking sheet is made for Macarons, and it has circle indentations to show you where you should pipe. I’m wondering if it’s the indentations that are screwing things up
Mimi says
Silicone generally doesn't conduct heat as well as paper. Many readers have also had problems with the mats with the circle indentations. They are generally not very good for macaron baking, even though they might LOOK convenient. If using silicone, I recommend the SILPAT brand without the indentations.
XOXO,
Mimi
Macs says
Hello! Can i decrease your recipe down 2.5 times? Because almond flour is quite expensive in my country. So it should be:
26g almond flour
26g powdered sugar
18g caster sugar
20g egg whites
Mimi says
You can but you might find the egg whites hard to whip in a stand mixer. You might find success whipping it by hand with a hand-held mixers. Also, the videos I make are of my regular recipe so you might find that your batter folds and flows differently (visually) since you have so little of the batter to work with. XOXO, Mimi
paris says
hello thanks for your fully explanation about macaron. Id like to ask : as you said and as i read many where each time good to bake only one tray . by this way most of the times we have some trays witch stay out side for longer time and this will cause more rest time and cracked macaron. so whats the solution for this case .? thank you so much
Mimi says
Hi Paris,
It's completely fine to leave the trays out to dry when the other trays are in the oven. Unless you have excessive amounts, I don't see a problem. Piped macaron shells can stay out for a MINIMUM of 2 hours.
XOXO,
Mimi