Basic French Macarons

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Introduction

French macarons require precision and patience, but the technique is straightforward: whip egg whites to stiff peaks, fold in almond flour and icing sugar, pipe, air-dry, and bake at low temperature. The result is a delicate shell with a crisp exterior and slightly chewy interior, ready for any filling you choose. Once you understand the “lava-like” batter consistency, you can make these reliably for dessert platters or gift boxes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes plus 30 minutes air-drying
• Servings: 24 macarons (12 pairs)

Ingredients

• 125 g icing sugar
• 125 g almond flour
• 125 g white superfine sugar
• 90 g (3 ea.) egg whites
• Food coloring (concentrated variety)
• Filling as desired (see notes)

Instructions

1. Combine the almond flour and icing sugar. Sift to remove lumps, and set aside.
2. Add the superfine sugar to the egg whites, and whip them to stiff peaks.
3. Add the food coloring to the egg whites and continue beating until incorporated.
4. Use a wooden spoon or rubber spatula to fold the almond flour mixture into the meringue in 3 batches. Mix until you get a lava-like batter (see notes).
5. Transfer the batter to a pastry bag fitted with an 8 mm round nozzle. Pipe 3 cm rounds on a baking sheet lined with baking paper.
6. Tap the sheet lightly on your work surface to even and flatten the mixture. Leave to air-dry for 30 minutes until a film forms on the surface of the cookies.
7. Bake for 12 minutes at 150°C with convection.
8. Remove from the oven and let cool completely. It’s a good idea to move the parchment onto a cooling rack to avoid carryover cooking.
9. Peel the shells from the parchment, and sort them into pairs of equally sized shells.
10. Sandwich the cookies together with your desired filling.

Variations

Different colors and flavors: Use gel food coloring in different shades and match the filling to the shell color—pastel pink with raspberry jam, pale green with pistachio cream, or pale yellow with lemon curd.

Chocolate macarons: Replace 15 g of the almond flour with unsweetened cocoa powder, sift everything together, and fill with chocolate ganache or chocolate buttercream.

Smaller macarons: Pipe 2 cm rounds instead of 3 cm for delicate bite-sized treats; reduce baking time by 1–2 minutes and watch carefully so they don’t overbake.

Nut-free shells: Substitute the almond flour with finely ground sunflower seed flour in a 1:1 ratio for a similar texture, though the flavor will shift slightly.

Bigger shells for layering: Pipe 4–5 cm rounds for larger macarons that can hold more filling; increase baking time by 2–3 minutes and check for the same crispy exterior.

Tips for Success

Watch the batter consistency closely during folding: If you undermix, the batter will be thick and lumpy and won’t pipe smoothly. If you overmix, it will spread too much during air-drying and lose the characteristic “feet.” Stop when the batter falls from the spatula in a ribbon and slowly merges back into itself.

Let the shells air-dry completely before baking: The 30-minute rest is essential; it allows a skin to form that traps air and creates the signature foot and crispy shell. If you skip this or rush it, the shells will crack and spread unevenly.

Use an oven thermometer: Macaron success depends on accurate temperature. If your oven runs hot, the shells may brown too quickly on the outside before the inside sets. At 150°C with convection, they should rise slightly and develop feet without significant browning.

Match shell pairs by size before filling: Uneven shells make filling messy and the final macaron look lopsided. Spend a minute sorting them so you’re pairing similar sizes together.

Cool the shells fully on the parchment before peeling: Warm shells are fragile and will crack when you try to remove them. Once cool, they peel cleanly and are less likely to break.

Storage and Reheating

FAQ

Why did my macarons crack or spread during baking?

Cracks usually mean the shells weren’t air-dried long enough or the oven temperature was too high. Spreading suggests the batter was overmixed or the piped rounds were too thick. Check that a thin skin formed on top before baking and verify your oven temperature with a thermometer.

Can I make the shells ahead and fill them later?

Yes. Unfilled shells can be stored in an airtight container in the freezer for up to 3 weeks. Thaw them for 10 minutes at room temperature and fill immediately before serving.

What fillings work best?

Buttercream, ganache, jam, curd, or mascarpone-based cream all work well. Avoid very wet fillings like unset jam or thin icing, which will soften the shells. If using jam, use a thick preserve with minimal liquid.

Do I need a convection oven, or will a regular oven work?

Convection is not essential but helps distribute heat evenly. If baking in a standard oven, increase the temperature to 160°C and watch carefully—you may need an extra 2–3 minutes. Rotate the baking sheet halfway through to prevent uneven browning.