Beginner’s Guide to French Macarons

This is an in-depth beginner’s guide to homemade French macarons. This post includes a kitchen-tested recipe, plus plenty of success tips, descriptions, overview of techniques, list of tools, and links to my favorite macaron resources and other recipes on the web.

pink, purple, and aqua blue French macarons

Let me start today’s tutorial with the following:

  • Is this the one and only way to make French macarons? No.
  • Is this the most complete, perfect French macaron tutorial out there? No. 
  • Is this a great place for macaron beginners? Yes.

Like many home bakers, I was a French macaron beginner a few years ago. I started baking them after tasting the world famous Ladurée bakery macarons– talk about perfection! We originally published a French macaron recipe on my website in 2015. My homemade macarons weren’t nearly as flawless as the professional ones, but they worked for me at the time! However, the results weren’t always consistent. With 6 additional years of practice, I found a few small but very helpful improvements. Today’s recipe includes those updates.

Macaroons Are Not Macarons

Macarons and macaroons are two completely different cookies. Macaroons have an extra O in the name and are coconut cookies. Macarons are delicate sandwich cookies. Here are my coconut macaroons. See the difference? Though they are both cookies made with egg whites, they are much different.

stack of 3 pink macarons

What Do These French Macarons Taste Like?

French macarons are delicate sandwich cookies with a crisp exterior. Each individual cookie is known as a macaron shell. The shells are made without any chemical leaveners and get all of their lift from properly beaten egg whites. If you follow the recipe carefully, the cookies have a unique nougat-like, chewy texture. They should not be hollow. You can flavor macarons many ways, but this recipe is for plain macarons. They taste like sweet almond– and they’re delicious! You can always have fun with different flavorful fillings such as vanilla buttercream, lemon buttercream, salted caramel, or chocolate ganache.

If there’s one thing to know before baking French macarons at home, it’s this: these cookies require precision, patience, and practice. I’m going to do my best to prepare any French macaron beginner. You can do this!


There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn’t as common (I’ve never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable. If you’re looking for a recommendation, I really like these Italian macarons found on Chelsweets.

Today’s recipe uses the French method. You need 5 ingredients.

ingredients and tools including almond flour, eggs, food scale, and sugar

Overview of Ingredients in French Macarons

EGG WHITES: The bulk of French macaron batter is meringue made from properly beaten egg whites. For best and most consistent results, I strongly recommend using fresh egg whites instead of egg whites from a carton. It’s imperative that NO egg yolks make it into the recipe. Like I taught you in our Swiss meringue buttercream recipe, any fat (yolk) in the egg whites will prevent them from reaching stiff peaks, a crucial step for the successful outcome in any French macaron recipe.

  • Age The Egg Whites: It’s helpful to “age” the egg whites in the refrigerator for at least 24 hours prior to starting this recipe. Why? Egg whites that have been separated and set aside in advance have a chance to relax, which improves their elasticity during the whipping process. Elasticity is certainly beneficial when you’re trying to whip egg whites into a lofty volume. Some bakers skip this step, saying that it’s a waste of time but I’ll tell you this: most of my failed macaron batches did not include aged egg whites. I recommend taking the 5-10 minutes to separate your egg whites, cover, and refrigerate them 1 day in advance. It doesn’t hurt. Bring them to room temperature before you begin the recipe.

CREAM OF TARTAR: My old recipe doesn’t include this ingredient, but I started adding it after I began making successful batches of marshmallow meringue and chocolate swirled meringue cookies. It just provides a little extra insurance. Let me explain– the acidity in cream of tartar helps the egg whites hold onto air and, like the sugar (explained next), helps prevent the egg whites from collapsing. If you’re making snickerdoodles or angel food cake, you already have this ingredient on hand. It’s sold with the spices.

SUPERFINE SUGAR: In 3 additions, beat superfine sugar into the egg whites + cream of tartar. Without sugar, the protein molecules in egg whites will collapse. What is superfine sugar? Well, it’s regular granulated sugar that’s ground much finer, but not quite as fine as confectioners’ sugar. It’s also known as caster sugar. Superfine sugar’s granules are the best size to provide optimal structure for French macarons. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.

  • I have a hard time finding superfine sugar in my local grocery store, so I make my own by pulsing regular granulated sugar in a food processor or blender. It takes about 10 seconds– very easy.

FINE ALMOND FLOUR: Almond flour is the ONLY flour that works in this French macaron recipe, however if you have an almond allergy– you could try these nut free macarons by Stella Parks. (I have not personally tried them.) Make sure you use almond flour, not almond meal. Almond flour is much finer and made from blanched, skinless almonds. Almond meal is coarser and contains almond skin.

  • You can make your own almond flour, but be very careful because almonds can quickly release their oils, clump up, and turn into almond butter. It might be easier to just pick up a bag of fine almond flour. It’s very common in mostly all grocery stores these days– I use and love Bob’s Red Mill brand.

CONFECTIONERS’ SUGAR: Confectioners’ sugar adds bulk and sweetness to macaron batter. In this new recipe, I use equal parts confectioners’ sugar and almond flour to produce sturdy, more reliably successful macarons.

GEL FOOD COLORING (optional): Tinting macaron batter is completely optional. If you don’t tint it, the macarons will be a natural beige color. (And you can have fun with a colorful filling.) Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring.

  • In the pictured macarons, I made 3 separate batches and used dusty rose, aqua, and fuchsia.
  • Powder food coloring should be fine, but I haven’t tested it. Use a very small amount.

Crucial Tools

This list contains affiliate links to the products we personally use and love.

  1. Glass or Metal Bowls: Plastic bowls are porous and can hold onto grease and residue, which will prevent your egg whites from whipping properly. Set yourself up for success by using glass bowls or metal bowls in this recipe.
  2. Egg Separator: Not crucial, but certainly helpful. Here is the egg separator I really like.
  3. Food Scale: The recipe below is written in grams, so a food scale is imperative. Anytime I make macarons using cup measurements, they fail. You can certainly find French macaron recipes online given in cup measurements, but for true accuracy (and so you don’t waste your time, effort, ingredients, or money), I strongly recommend using a food scale. Here is the one I own and love.
  4. Electric Mixer: An electric mixer is helpful for whipping the egg whites into stiff peaks. You can use a handheld or stand mixer (whisk attachment). I do not recommend whipping egg whites by hand. It requires a lot of arm muscle and at least 30+ minutes of mixing.
  5. Fine Mesh Sieve: To obtain a shiny and smooth macaron shell, you must run the almond flour and confectioners’ sugar through a fine mesh sieve. You can use a hand crank sifter if you have one, but I prefer using a mesh one.
  6. Piping Tip & Bag: You need a piping bag and tip to pipe the batter. You can use a disposable piping bag or reusable piping bag. (I use and love this reusable piping bag.) For the piping tip, use a round tip such as Wilton 12, Wilton 1A, or even Ateco 806. I use the same piping tip to pipe the filling, too.
  7. Baking Sheet & Liner: I own, love, and swear by these half sheet pans for baking all my cookies: Calphalon rimmed baking sheets and USA Pan half sheet pan. See more of my recommended baking pans on my Favorite Baking Pans page. It’s important to line your pan. You can use a silicone baking mat, parchment paper, or even a fancy macaron-specific silicone baking mat. I usually use sheets of parchment paper.

Video Tutorial:

Step-By-Step Photos: How to Make French Macarons

Do your prep work. This includes (1) making superfine sugar with a food processor if you can’t find it at the store. I always make my own– see recipe note. Prep work also includes (2) wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice. Grease or fat prevents your meringue from setting up. And finally, (3) age your egg whites as described above and in the printable recipe below.

Making superfine sugar:

making superfine sugar with food processor

Zero out your scale, weigh your egg whites, cover, and refrigerate them for 24 hours. Bring to room temperature before using.

using a food scale

Now it’s time to start the macaron batter.

Add cream of tartar to your aged room temperature egg whites (below left) and beat until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks (below right) as the egg whites build volume:

beating egg whites and cream of tartar together in a glass bowl

Now add your superfine sugar in 3 additions and beat until stiff glossy peaks form (below photos). What are stiff peaks? After several minutes of mixing in all the sugar, the egg whites will form stiff glossy peaks. This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can literally turn the bowl upside down and the egg whites will not move or spill out. (You can watch me do that in the video tutorial.)

two photos showing egg whites beaten into stiff peaks

Now you can add your optional gel food coloring. It’s important to add gel food coloring to the egg whites directly, instead of the finished macaron batter. (Finished macaron batter more easily deflates.) Fold the coloring in very slowly. You can also beat in the food coloring with your mixer on a low speed.

whipped egg whites tinted with pink food coloring

Set your stiff egg whites aside.

Sift the almond flour and confectioners’ sugar together in a large bowl. The bigger the bowl, the more room you have for the macaron batter, and the easier it will be to manage. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.

sifting confectioners' sugar and almond flour together with a fine mesh sieve

Sifting guarantees a nice light texture.

sifted almond flour and confectioners' sugar

In 3 separate additions, begin slowly folding in the beaten egg whites in a circular motion. I always eyeball the amount. (Tip: The amount of egg whites you add at a time doesn’t have to be perfect because what you’re really looking for is the consistency of batter after the 3rd addition, known as macaronage and explained below.)

the stages of folding pink macaron batter in a glass bowl

After only 1 addition, the batter will be very thick and dry:

folding pink tinted beaten egg whites into almond flour and confectioners' sugar

The batter will begin to loosen up after you add the 2nd and 3rd addition:

the stages of folding pink macaron batter in a glass bowl

After that 3rd addition of egg whites, you’re at the macaronage stage. You need to keep folding and deflating air until you reach the perfect consistency.

What is Macaronage?

Macaronage is the process of working macaron batter into a shiny and flowy consistency that easily pipes into smooth macaron shells. You may have heard this term before and rightfully so– it’s a crucial step in this macaron recipe. During this stage, you want to be sure not to overmix or undermix the batter. Undermixed and thick batter can produce lumpy or hollow macarons. Overmixed and thin batter can produce cracked macarons or macarons without feet.

Balanced macaron batter after achieving that perfect macaronage is best understood through visuals. Use my video above as a guide starting at the 3:10 minute mark. The photo below should be helpful as well. Drop the macaron batter off of your spatula in the form of a figure 8. The batter will stream off of your spatula like honey and the figure 8 should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air.

It’s best to go very slow so you don’t accidentally overmix.

finished macaron batter after the macaronage stage

Spoon the macaron batter into your piping bag fitted with your piping tip.

How to Fill a Piping Bag with Macaron Batter

It can be pretty difficult to fill a piping bag with macaron batter since the batter is so drippy. My trick is to use a big cup and you can watch me do this in the video above. Fit the piping bag with a piping tip, then place it in a large cup, folding the top of the piping bag around the rim of the cup. Spoon batter inside, then lift the piping bag out of the cup and twist the end to seal in the batter.

macaron batter in piping bag

Pipe the batter in 1.5 inch or 2 inch circles at a 90 degree angle on the lined baking sheet. To guarantee your macarons are all the same size (helpful for sandwiching), it helps to have a template or drawn circles on your parchment. You can find free templates online– do a quick “macaron template” internet search– or purchase a macaron-specific silicone baking mat. I usually just trace something about 1.5 inches in diameter (like a medicine bottle cap or small round cookie cutter) with a pen on parchment paper then flip the parchment over. You can see the traced circle through the parchment, which makes an easy template for uniform circles.

Or just eyeball it! I promise no one will be offended by uneven macaron circles.

piped macaron shells on lined baking sheet before baking

Bang your pan on the counter a couple times to pop any air bubbles. (You can see plenty of air bubbles before I popped them in the photo above.) Use a toothpick to pop any smaller air bubbles. Why is this necessary? Air bubbles will create cracks in your macaron shells. Pop any that you see.

Dry The Shells

There’s one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Your macarons will over-spread and will not have their signature feet if you skip this step. 

Do not let them sit out for longer than they need to because they could begin to deflate.

It’s hard to tell in the photo, but these circles are no longer tacky on top and are ready to bake:

piped macaron batter

Bake at 325°F (163°C) for 13 minutes. All ovens are different and the actual temperature inside your oven may not match what the display reads. I highly recommend an oven thermometer.

Macarons Are Done Baking When…

As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.

baked macaron shells before adding a filling

After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. I usually halve my recipe for vanilla buttercream. You can spread the frosting on the underside of half of your macarons with a knife or you can use a piping bag/tip. Just use the same round tip you used for the macaron batter.

piping vanilla buttercream on a macaron shell

not hollow french macarons


Troubleshooting French Macarons

  • Hollow Macarons: It’s always so frustrating to bite into a macaron only to have it filled with… empty air. There are a few culprits leading to this disappointing outcome. If your macarons are hollow, the batter was likely undermixed or overmixed. Pay attention to the proper macaronage. Additionally, make sure you pop and air bubbles in the piped macaron batter as directed in the recipe. And finally, play around with your oven settings. The oven could be too hot or the macarons could be under-baked. All ovens are different and what some bakers find helpful is lowering the oven temperature down to 315°F (157°C) or 300°F (149°C) and extending the bake time by a few minutes.
  • Macarons Have No Feet: Avoid over-beating the egg whites and over-mixing the macaron batter. Make sure you let your piped macaron batter dry/sit out before baking. It should no longer be tacky. See “Dry the Shells” above.
  • Cracked on Top: If your macarons are cracked on top, they may have been over-baked, the batter may have been overmixed, air bubbles in the piped batter may not have been popped, and/or the egg whites may have been over-beaten.
  • Runny Batter: Your macaron batter will be runny if you overmixed it, deflating more air than intended. Macarons baked with runny batter will over-spread, aren’t likely to develop feet, nor will they have the intended chewy texture. This is why the macaronage step is crucial. Fold the batter together slowly and perform the figure 8 test a few times until you have the correct consistency.
  • Imperfect Piped Circles: Don’t get upset over this! My macaron batter is NEVER piped into perfect circles. You can even see in these photos that some are larger than others. Using a template helps, but so does practice.

hollow french macaron shells next to a perfect not hollow macaron


5 Final Success Tips:

  1. Wipe down your egg white bowl and beaters/whisk attachment with vinegar or lemon juice to rid any grease or fat residue.
  2. Use large metal or glass mixing bowls.
  3. Bake macarons on a dry day. If it’s particularly humid, the piped batter will take awhile to dry and the shells may not develop feet.
  4. Pay attention to proper macaronage, explained and shown above.
  5. Do not make any ingredient substitutions or deviate from the instructions.

So, Are These Worth the Effort?

Yes. But, of course, we all have different taste buds and levels of patience. Once you understand the process, they’re perfectly doable. And it’s a lot of fun to play around with different fillings. Have fun and don’t stress out. Even the ugly ones can be delicious. Just load them up with a filling and no one will care! 😉


Further Reading and Fun Flavors:

Print
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pink, purple, and aqua blue French macarons

French Macarons

  • Author: Sally
  • Prep Time: 1 hour (plus aging egg whites)
  • Cook Time: 13 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: about 40 shells; 20 sandwiched macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Review this page, video, troubleshooting, and success tips and follow the recipe precisely for crisp, chewy, delicate French macaron cookies. Have fun with fillings! I provide some filling ideas in the recipe notes. We strongly recommend using gram measurements, but see recipe note if you do not have a kitchen scale.


Ingredients

  • 100 g egg whites (usually between 34 large egg whites)
  • 1/4 teaspoon (1g) cream of tartar
  • 1/2 teaspoon extract such as vanilla, almond, coconut, etc (optional)
  • 80g superfine sugar (aka caster sugar, see note)
  • 12 drops gel food coloring (optional)
  • 125g almond flour
  • 125g confectioners’ sugar 
  • desired macaron filling (some options listed in notes)

Instructions

  1. Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
  2. Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
  3. Add cream of tartar and extract (if using) to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks as the egg whites build volume. Once they begin leaving tracks, you likely have soft peaks. Stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. (This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.) Using a rubber spatula, slowly and gently fold the food coloring (if using) into the egg whites.
  4. Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.
  5. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After you add all of the egg whites, pay very close attention to the consistency of your macaron batter. Continue folding the batter (which deflates air) until it thins out into the consistency of honey. What’s a more helpful cue is the figure 8 test. Drop the macaron batter off of your spatula in the form of a figure 8. The figure 8 should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air, then perform the figure 8 test again. It’s best to go very slow so you don’t accidentally overmix.
  6. Spoon the macaron batter into a piping bag fitted with a medium round piping tip, such as Wilton 12, Wilton 1A, or even Ateco 806. The macaron batter is very drippy, so transferring to the piping bag can be messy.
  7. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. I usually pipe little mounds– see video tutorial above. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
  8. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Do not let them sit out for longer than they need to because they could begin to deflate.
  9. Meanwhile, preheat the oven to 325°F (163°C).
  10. Bake for 13 minutes. As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.
  11. Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.
  12. After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter.
  13. You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!)
  14. Cover leftover macarons and refrigerate for up to 5 days.

Notes

  1. Freezing Instructions: Cooled macaron shells and finished assembled macarons can be frozen for up to 1 month. Thaw at room temperature before filling/serving.
  2. Ingredient Substitutions & Weights: I do not recommend any ingredient substitutions in this recipe. Using weights (and a food scale) is the best way to guarantee success. However if you do not own one, use the following approximate measurements: for the superfine sugar, use 1/3 cup. For the almond flour and confectioners’ sugar, you need about 1 cup + 1 teaspoon each.
  3. Egg Whites: For best and most consistent results, I strongly recommend using fresh egg whites instead of egg whites from a carton.
  4. Extract/Flavoring: I keep these macarons plain. Without flavoring, they have a sweet almond flavor. However, if desired, feel free to add 1/2 teaspoon of your favorite extract such as almond, vanilla, coconut, lemon, etc.
  5. Make Your Own Superfine Sugar: Add 80g of regular granulated sugar to your food processor or blender. Pulse about 10-15x until granules are much finer, aka superfine sugar. Weigh 80g superfine sugar– should be about the same amount you started with.
  6. Optional Food Coloring: Tinting macaron batter is completely optional. If you don’t tint it, the macarons will be a natural beige color. Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring. (I used dusty rose, aqua, and fuchsia.) Powder food coloring should be fine, but I haven’t tested it. Only use a very small amount.
  7. Almond Flour: Make sure you use almond flour, not almond meal. It is usually labeled as “fine” almond flour. Almond flour is much finer than almond meal and made from blanched, skinless almonds. Almond meal is coarser and contains almond skin. You can make your own almond flour, but be very careful because almonds can quickly release their oils, clump up, and turn into almond butter. It might be easier to just pick up a bag of fine almond flour. It’s very common in mostly all grocery stores these days– I use and love Bob’s Red Mill brand.
  8. Macaron Filling Ideas: The pictured macarons are filled with vanilla buttercream (I prepared a half batch). Other ideas are a 1/2 batch of chocolate buttercream, lemon buttercream, chocolate peanut butter frosting, Nutella frosting, cream cheese frosting, champagne frosting, strawberry frosting, or a full batch of peanut butter frosting. Cooled and thickened chocolate ganache or cooled salted caramel are great, too!

Adapted from Les Petits Macarons and Mad About Macarons

Keywords: macarons, French macarons

 

529 Comments

  1. I can’t believe I made them. They turned out exactly like they were supposed to. Great instruction, video and photos.
    Like others have said, they taste better the day after baking. Wonder why?

  2. Monica Prudencio says:

    This was a great challenge! I admit I was a bit intimidated – I have eaten many delicious macarons but I have never tried them myself. The directions were very clear and I was incredibly grateful for the video, especially when it came time to identify “macaronage.” I filled mine with Sally’s lemon curd and raspberry buttercream and they were a huge hit. Next time I will try to capture the ideal bake time and probably make them a little smaller. This recipe yielded 25 cookies (12 sandwiches plus one cookie) that were about 2 inches in diameter. I didn’t use caster sugar (just used regular granulated) and I think that was fine; otherwise I followed the recipe to a T.

  3. I was so intimidated to make these, but they turned out well! I was so excited to actually get feet on mine the first try. The recipe was thorough which helped immensely, and I also watched the video to get a better sense of what each step should look like. I used Sally’s Nutella frosting recipe for the filling, and it is also fantastic.

  4. These are finicky cookies and mine did not turn out. I think the problem was in mixing the wet and dry; I did not get the right consistency. Baking at 325* left my shells a bit overdone, but 300*F and a couple of minutes extra worked perfect for me. Mine were not hollow, had minor feet and were filled with chocolate ganache.

  5. Awesome recipe! Clear concise instructions unlike other macaron recipes I have encountered before. I’ve had issues before with my macarons but these turned out super nice! Thank you!

  6. Had a great experience with these! I’ve always wanted to try macarons but just never did – this was finally the push I needed to actually do it. I did a plain vanilla, uncolored macaron as I couldn’t find gel color locally, and filled with chocolate buttercream. The recipe came together quickly, in fact, I spent more time prepping everything than actually putting the cookies together. I baked the 13 mins at 325, but mine were starting to brown on the edges and bottom, and the bottom was also crunchy, so next time I’ll start with 10-11 mins and go from there – I have a pretty dark sheet pan. But they came out well – nice texture and good “feet”. Other than being slightly overbaked, the only regret I have is the filling – it made the cookies too sweet and sugary. Next time I need a less-sweet filling, like a ganache. I’m glad I did it!

  7. I’ve always been a bit afraid of making macarons, but these are amazing! The video, photos, and steps were super helpful. I did basic shells with vanilla extract and used Sally’s Favorite Chocolate Buttercream as filling. Texture and flavor were great. Will definitely make again, and looking forward to trying other flavors/colors/fillings. Another special item Sally has taught me to make for myself!

  8. Tara Hammond says:

    I was really excited for this tutorial and really appreciated the video and everything broken down. I struggled to get a macronage that I was confident in. Mine still felt a little on the thick and grainy side. I baked them one pan at a time. Both pans had decent feet but the first pan just crumpled when trying to get them off. The second pan worked much better. They both felt ready for the oven at the same time, but maybe that extra time for pan #2 helped them come off better. I filled the good ones with nutella and ate the ugly, broken ones.

  9. Absolutely loved this recipe. I have used other recipes in the past but found this to be so easy to follow. I did fail the first time, but it was an error in my part. I over beat the eggs. The second time it was perfect!!! I made multiple batches in different colors thereafter. This recipe is a keeper.

  10. Hey Sally! Due to some miscalculation of time, I forgot to age the egg whites and I have to make them right now as I won’t have time later. Is it okay if I use egg whites that aren’t aged? Willl there be a difference?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anusha, for absolute best results, we really recommend aging the egg whites. More on this and why it’s such an important step in the section “Overview of Ingredients in French Macarons.” Let us know if you give these a try!

      1. I’m looking to make these this weekend – could i have the recipe to make few colors or add the coloring in when going to add it to the piping bags to make more colors? Excited to try these!

      2. Trina @ Sally's Baking Addiction says:

        Hi Katie! It’s best to stick to one color per batch because we’re adding the color directly to the egg whites and not the finished batter in this recipe. Hope you love them!

  11. Amanda Stout says:

    Great recipe! I failed my first attempt, but gave myself a pep talk and tried again and had success. This recipe gives step by step instructions to help any level of experience baker feel confident at French Macarons.

  12. Vidya Sreenivasan says:

    Hi Sally, this is my first time making macarons and I followed your recipe to the dot. They came out absolutely yummy. Also, mine had feet! 🙂 Thanks for all the hard work! The bottom shelf in my oven is much hotter and I had not paid attention to this. Hence the cookies on the bottom shelf started browning and I panicked and removed them. They still tasted yum!! The top shelf ones looked very pretty 🙂 Thanks again.

  13. Jeanette Fernandez says:

    I have made these three times already! I love experimenting with different fillings. Thank you for challenging me to step out of my comfort zone and try something amazing.

  14. I made these with my 6 year old who loves to say the word macaron (with a faux french accent). I don’t think the feet were as substantial as they should have been, but they turned out pretty well and very delicious with vanilla buttercream. Next time, I’ll make them 1″ instead of 1.5″. They’re very sweet so bite sized would be better.

  15. I tried these years ago and they were a disaster. Finally tried again. I must have overwhipped my egg whites but still way better and looked pretty close to a real macaron. And they tasted like the ones I buy. I want to play with adding freeze dried fruit powder in place of some of the confectioners sugar to make flavored shells. I have so many flavors I want to play with but for the contest I used blackberry shells and blackberry chocolate buttercream. These are 2 flavors I am currently obsessed with. Some day once I master these, I want to try playing with sugar substitutes to see if I can make a lower sugar one. They weren’t hard, just finicky and you need to plan ahead.

  16. I did everything you could possibly do wrong in this recipe and they still came out well. Don’t be nervous is you’re trying this for the first time, it’s so much easier than I thought it was going to be. I made two batches, the first time I used aged egg whites, but I definitely over beat my egg white and forgot to add the fine sugar in when the whites were soft peaks. I added it in anyways later, followed the rest of the recipe and then overbaked them lol. They were still delicious. I gave it another go, but had to use fresh egg whites. This time I added the food coloring into the egg whites so I wouldn’t have to fold it in later and it worked really well. Even though my egg whites weren’t aged these ones came out perfect. I lowered the temperature to 300 and baked for 15 minutes. The first batch I filled with Nutella, which was a mistake. Don’t do that. It’s terrible. The second batch I filled with a mango white chocolate ganache which was the bomb.

  17. Foodbyfreaks says:

    So informative! We learned so many great tips and tricks from this recipe, and very easy to follow! We filmed a video for our IGTV making pistachio macarons inspired by this recipe! Thank you Sally!

  18. Wendy Jensen says:

    I have been making macarons for over a year using Sally’s recipe. I occasionally have a fail usually because I’ve rushed through a step! Having each process detailed out in this tutorial is something I reference back to when I’ve had a flop and need a refresher. So many options for flavors and colors the combinations are endless. I never tire of having these at the ready for clients, finishing off a cake, or just for my friends to enjoy. Thank you Sally!

  19. I had a blast making these Macarons. I’ve never made them before and was a bit nervous, but my double batch turned out great!

    I had a few cracked shells and hollow ones, particularly when I tried to bake 2 trays in the over at the same time, but every single one tasted great. I was surprised how long the egg white took to get stiff peaks (I’ve also never made meringue) but I just kept my mixer going and looked for the texture transitions Sally mention. All turned out well.

    Definitely recommend this recipe and making a double (or more) batch…they won’t last long.

  20. Roberta Montes says:

    Made this earlier in the month, not my best effort. Will attempt again to perfect..tasted good, just not very pretty. Used Chocolate Buttercream.

    Will the results be the same if I use a Monkfruit sweetner or Splenda?

    1. Trina @ Sally's Baking Addiction says:

      Hi Roberta! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  21. Here’s the thing. I’ve never had a macaron before, but the ones I made were delicious, so I’ll be inclined to try others sometime. I’m sure my mind will be blown. Thanks for the great instructions!

  22. My first time using this recipe was my first time making macs, and they were essentially perfect! I was so proud. Thank you thank you thank you, Sally! I followed each step to a T! I would say there were hollows, but I improved on it by using cream of tartar instead of salt in my future macarons, and my getting an oven thermometer (so so needed). If you truly read exactly what Sally says, and maybe watch a macaronage video or two, you too, can make pretty macs like Sally!! I’ve now made several fillings and have experimented with my own flavor, but I keep using this base 🙂

  23. This was a great challenge. I was so nervous but the detailed steps and tips were easy to follow. My Macarons Were not all the same size or perfect but they had feet and were not hollow. I was thrilled. So delicious . I will make these again. I had never piped cookies, or anything, before. So fun.

  24. Emilee Johnson says:

    I LOVE Sally’s Baking Addiction! I have made well over 20 of Sally’s recipes and have never been steered wrong!

    I aged my egg whites for 24 hours and even checked the weather to find out when the least humid part of the day was (I live in Florida, so it’s a challenge) before starting. I knew nothing about macarons before going into this recipe. Literally nothing. WOW! Not only do these taste amazing, but they look perfect picture too! Thank you for an amazing introduction to French Macarons! I can hardly believe I made these little beauties today.

  25. This was my first time making macarons (though definitely not my first time eating them!) and they turned out great! I made vanilla macarons with vanilla buttercream filling. Even my husband loved them, and he is not big on sweets. I was so pleased that my macarons developed “feet” and were not cracked or hollow. The only change I will try next time is to lower the oven temperature slightly (used 13 min at 325F as suggested this time), since my second tray browned a bit. I’m excited to try new flavours in the future. I would love to see a recipe for coffee-flavoured macarons in the future! *hint hint*

  26. Macarons have been on my baking bucket list for ages, so I was excited to see the challenge this months. The video, instructions and recipe made it easy to tackle this challenge. I followed the recipe and used Sally’s strawberry buttercream recipe to fill. I was a little timid with one tray, and didn’t bang the air out enough, so that batch cracked. But the other tray was perfect. I’ve never been so excited looking into the oven to see if they would turn out (yep, they had feet)! The texture was perfect. I’m excited to try these again with other flavor combos.

  27. These were so fun to make! I was so excited to see that mine had little feet! The video and all of the tips are so helpful when it comes to baking something new and intimidating. My macarons came out pretty well, and by looking at the troubleshooting tips I think I know what I’d need to do differently next time. The only unsolved problem I had is that half of my shells stuck to the parchment paper and crumbled even though they were cool. That was a bummer, but the ones that I was able to finish are delicious!

  28. What a fabulous and detailed macaron recipe! I’ve tried a few and this is easily the most fool proof IF you follow all the the directions to a T! For anyone who struggled with this recipe, read all of the directions again before starting and try again! Macarons take some practice to perfect! You got this!

  29. I finally made these after procrastinating all month! I aged the egg whites, weighed all the ingredients, and followed along with the video as I made them. The instructions and video were super helpful! Some of mine had feet, some didn’t, and some cracked, but they had beautiful shiny tops! I tinted them yellow and filled them with Sally’s strawberry buttercream, perfect look for Easter!!

  30. These were absolutely delicious! I had never made macarons before and had heard they were super complicated, but the instructions were super clear and it all worked beautifully. I used a French butter cream filling to use up the egg yolks.

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