I never knew a glossy shell, ruffled feet, and a dreamy filling could feel so impressive from a home kitchen. These French macarons look bakery-perfect, and the secret is simpler than they seem.

Jump to Recipe

I’m obsessed with macarons because they’re tiny, dramatic, and completely worth the hype. I love that first crackly bite, the chewy center, the silky filling, and the way almond flour gives each shell that delicate, nutty flavor I keep chasing.

But I’m not here for stiff bakery snobbery. I want color, flavor, and a little attitude on a tray.

These bite-sized French desserts feel fancy without acting precious, especially with dark chocolate tucked inside. And yes, I still get ridiculously excited every time I see those little ruffled feet.

Small cookies. Big personality.

That’s why I adore them so much.

Ingredients

Print Recipe (No Advertisments)

Almond flour gives macarons that soft chew and tiny nutty backbone.
Powdered sugar keeps the shells smooth, light, and bakery-level pretty.
Granulated sugar helps the meringue get glossy, stable, and not floppy.
Egg whites bring the structure, so yeah, they’re doing the heavy lifting.
Cream of tartar keeps things steady when your mixer starts showing off.
Gel coloring adds fun without watering down the batter.
Use it lightly.
Butter makes the filling rich, creamy, and honestly hard to resist.
Vanilla adds that cozy, sweet flavor everyone recognizes right away.
Heavy cream loosens buttercream so it pipes smoothly, not like cement.
Chocolate ganache is the moodier filling, rich, shiny, and super satisfying.
Plus, a tiny pinch of salt makes the sweetness taste way better.
Basically, macarons aren’t health food, but they’re a very worthy treat.

Ingredient Quantities

Almond flour 110 g (finely ground blanched almonds)

Powdered sugar 200 g

Granulated sugar 100 g

Egg whites 90 g (about 3 large, aged or left at room temperature)

Cream of tartar 1/4 teaspoon or a pinch of fine salt

Optional gel or powdered food coloring, as needed

Unsalted butter 110 g (for buttercream filling, softened)

Powdered sugar 200 g (for buttercream filling)

Vanilla extract 1 teaspoon (for buttercream filling)

Heavy cream 1 to 2 tablespoons (for buttercream smoothing)

Optional ganache filling: dark or milk chocolate 170 g

Optional ganache filling: heavy cream 170 g

Pinch of fine salt (for fillings, to taste)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 150°C (300°F). Line baking sheets with silicone mats or parchment and, if desired, trace 3 to 4 cm circles on the reverse as a guide.

2. Sift together almond flour 110 g and powdered sugar 200 g at least once, preferably twice, to remove lumps and aerate; set aside.

3. In a clean bowl, whisk egg whites 90 g with cream of tartar 1/4 teaspoon (or a pinch of fine salt) until foamy, then gradually add granulated sugar 100 g and continue whipping to stiff, glossy peaks; add gel or powdered food coloring if using and mix briefly to combine.

4. Gently fold the sifted almond sugar mixture into the meringue in batches using a spatula; perform macaronage until the batter flows in a thick ribbon and smooths out within about 10 to 20 seconds when dropped from the spatula.

5. Transfer batter to a piping bag fitted with a round tip and pipe 3 to 4 cm rounds onto prepared sheets using your guides; tap the baking sheet firmly on the counter to release air bubbles and smooth peaks, then let shells rest at room temperature until a skin forms, about 20 to 60 minutes depending on humidity.

6. Bake one sheet at a time in the preheated oven for 12 to 16 minutes, rotating halfway if needed, until feet have formed and shells are set; let cool completely on the sheet before removing.

7. For buttercream filling, beat unsalted butter 110 g until creamy, then gradually add powdered sugar 200 g, vanilla extract 1 teaspoon and a pinch of fine salt; add 1 to 2 tablespoons heavy cream to reach desired consistency and beat until smooth and fluffy.

8. For ganache filling, heat heavy cream 170 g until just simmering, pour over chopped dark or milk chocolate 170 g, let sit 1 minute then stir until glossy and smooth; cool until pipeable.

9. Pair macaron shells by size, pipe a small mound of buttercream or ganache onto one shell and sandwich with its match, pressing gently to spread the filling to the edge.

10. For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours to mature, then bring to room temperature before serving.

Equipment Needed

1. Oven (preheat to 150°C 300°F)
2. Baking sheets (preferably two or more)
3. Silicone baking mats or parchment paper
4. Fine mesh sieve or sifter
5. Digital kitchen scale
6. Electric mixer or balloon whisk and bowl for whipping egg whites
7. Rubber spatula for folding and macaronage
8. Piping bag fitted with a round tip (about 6 to 8 mm)
9. Small offset spatula or bench scraper for tapping and smoothing sheets

FAQ

Why did my macaron shells crack or form feet that are uneven? Cracks or uneven feet usually mean the batter was overmixed or undermixed, the oven temperature was too high or uneven, or the shells were not allowed to rest long enough to form a skin before baking. Adjust mixing to a smooth, slightly flowing consistency, rest piped shells until not tacky, and check oven temperature with an oven thermometer.

Why are my shells hollow or have big air pockets? Large hollows happen from overbeating the meringue, underfolding the dry ingredients, or tapping the tray too hard which forces out air unevenly. Beat to stiff, glossy peaks, fold until batter flows in ribbons and smooths out within 10 to 20 seconds, and gently bang the tray once to release major bubbles, then pop any remaining visible bubbles with a toothpick.

How do I know when the macaronage is done? The batter should fall from the spatula in a thick ribbon that slowly settles back into the batter and smooths out within about 10 to 20 seconds. It should be glossy and slightly fluid but hold some shape. If it is too stiff you will get peaked shells, if too loose you will get flat shells.

Can I substitute almond flour with other flours? Almond flour is essential for the classic texture and flavor of macarons. Some bakers use blanched hazelnut flour or a small portion of pistachio flour for variation, but direct 1 to 1 swaps with wheat or coconut flours will not produce proper shells.

How should I store filled macarons and how long will they keep? Filled macarons should be refrigerated in an airtight container and are best after 24 hours in the fridge to allow flavors and texture to mature. They keep well for up to 5 days refrigerated and can be frozen in an airtight container up to 1 month. Bring to room temperature before serving.

Can I flavor or color the shells without affecting texture? Yes. Use gel or powdered food coloring sparingly to avoid adding liquid. You can incorporate finely ground freeze dried fruit, cocoa powder, or citrus zest into the dry mix but make small adjustments to quantities to maintain the right batter consistency.

How To Make Macarons Recipe Substitutions and Variations

Almond flour 110 g: substitute finely ground pistachio flour 1:1 (expect greener color and stronger nutty flavor; may need slightly less due to oil content)
Egg whites 90 g: substitute aquafaba (chickpea brine) about 3 tablespoons per egg white, whip to stiff peaks and increase whipping time
Granulated sugar 100 g: substitute caster sugar (superfine sugar) 1:1 for smoother meringue incorporation
Unsalted butter 110 g (for buttercream): substitute vegan butter or vegetable shortening 1:1, adjust salt and add 1 teaspoon vanilla for flavor if desired

Pro Tips

1. Age the egg whites or leave them at room temperature for several hours before whipping; they whip to more stable peaks and give a silkier meringue. If you forget to age them, let them sit out for 30 to 60 minutes.

2. Take your time with macaronage. Fold until the batter flows in a smooth, ribbonlike stream and settles back in 10 to 20 seconds. Under-mixed batter stays stiff and cracked, over-mixed batter spreads flat and has no feet.

3. Let piped shells form a dry skin before baking; the surface should no longer stick to your finger. Resting time varies a lot with humidity, so extend it on damp days and shorten it in dry kitchens.

4. Calibrate your oven and watch the first sheet closely. Temperatures that are even a few degrees off change baking time and foot formation. Bake one tray first to confirm time and temp, then adjust for subsequent trays.

5. Balance your fillings. Add a small pinch of salt to sweet buttercream or ganache to sharpen flavor, chill assembled macarons 24 hours in an airtight container for best texture, then bring to room temperature before serving.

How To Make Macarons Recipe

Recipe by Francis Mead

0.0 from 0 votes

I never knew a glossy shell, ruffled feet, and a dreamy filling could feel so impressive from a home kitchen. These French macarons look bakery-perfect, and the secret is simpler than they seem.

Servings

servings

Calories

289

kcal

Equipment: 1. Oven (preheat to 150°C 300°F)
2. Baking sheets (preferably two or more)
3. Silicone baking mats or parchment paper
4. Fine mesh sieve or sifter
5. Digital kitchen scale
6. Electric mixer or balloon whisk and bowl for whipping egg whites
7. Rubber spatula for folding and macaronage
8. Piping bag fitted with a round tip (about 6 to 8 mm)
9. Small offset spatula or bench scraper for tapping and smoothing sheets

Ingredients

Almond flour 110 g (finely ground blanched almonds)
Powdered sugar 200 g
Granulated sugar 100 g
Egg whites 90 g (about 3 large, aged or left at room temperature)
Cream of tartar 1/4 teaspoon or a pinch of fine salt
Optional gel or powdered food coloring, as needed
Unsalted butter 110 g (for buttercream filling, softened)
Powdered sugar 200 g (for buttercream filling)
Vanilla extract 1 teaspoon (for buttercream filling)
Heavy cream 1 to 2 tablespoons (for buttercream smoothing)
Optional ganache filling: dark or milk chocolate 170 g
Optional ganache filling: heavy cream 170 g
Pinch of fine salt (for fillings, to taste)

Directions

Preheat oven to 150°C (300°F). Line baking sheets with silicone mats or parchment and, if desired, trace 3 to 4 cm circles on the reverse as a guide.
Sift together almond flour 110 g and powdered sugar 200 g at least once, preferably twice, to remove lumps and aerate; set aside.
In a clean bowl, whisk egg whites 90 g with cream of tartar 1/4 teaspoon (or a pinch of fine salt) until foamy, then gradually add granulated sugar 100 g and continue whipping to stiff, glossy peaks; add gel or powdered food coloring if using and mix briefly to combine.
Gently fold the sifted almond sugar mixture into the meringue in batches using a spatula; perform macaronage until the batter flows in a thick ribbon and smooths out within about 10 to 20 seconds when dropped from the spatula.
Transfer batter to a piping bag fitted with a round tip and pipe 3 to 4 cm rounds onto prepared sheets using your guides; tap the baking sheet firmly on the counter to release air bubbles and smooth peaks, then let shells rest at room temperature until a skin forms, about 20 to 60 minutes depending on humidity.
Bake one sheet at a time in the preheated oven for 12 to 16 minutes, rotating halfway if needed, until feet have formed and shells are set; let cool completely on the sheet before removing.
For buttercream filling, beat unsalted butter 110 g until creamy, then gradually add powdered sugar 200 g, vanilla extract 1 teaspoon and a pinch of fine salt; add 1 to 2 tablespoons heavy cream to reach desired consistency and beat until smooth and fluffy.
For ganache filling, heat heavy cream 170 g until just simmering, pour over chopped dark or milk chocolate 170 g, let sit 1 minute then stir until glossy and smooth; cool until pipeable.
Pair macaron shells by size, pipe a small mound of buttercream or ganache onto one shell and sandwich with its match, pressing gently to spread the filling to the edge.
For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours to mature, then bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.