French Macarons Recipe (Step-by-Step for Beginners)

Macarons have a reputation for being temperamental, and it is partly deserved. But almost every failure has a specific, fixable cause, and once you understand the two critical steps, the meringue and the folding, they become very repeatable.

This recipe uses the French meringue method, which is the simplest: no sugar syrup and no thermometer. Weigh everything on a kitchen scale. Macarons are one recipe where cups and spoons really are not accurate enough.

The reward is a cookie that looks like it came from a Paris patisserie: smooth, domed shells with ruffled little feet, a thin crisp shell that gives way to a chewy almond center, and a creamy filling. They also make a beautiful gift.

Why this recipe works

• Aged, room-temperature egg whites whip into a more stable meringue.
• Adding the sugar gradually and whipping to stiff, glossy peaks gives the meringue enough strength to hold the almond flour.
• Folding the batter to the right consistency, which the French call macaronage, gives smooth tops and even feet.
• Resting the piped shells until a skin forms forces steam out the bottom as they bake, which creates the feet.
• A low 300°F oven bakes the shells through without browning them.

The macaronage test: how to know when to stop folding

This is the step that makes or breaks macarons. Fold the almond flour mixture into the meringue by scraping around the bowl and cutting through the middle, pressing the batter against the side to deflate it slightly. Check often. When you lift the spatula, the batter should fall in a thick, continuous ribbon, and you should be able to draw a figure eight without the ribbon breaking. The ribbon should sink back into the batter within about 15 seconds.

Under-folded batter is stiff and holds peaks; the shells will be lumpy and may crack. Over-folded batter is thin and runny; the shells spread flat and have no feet. Stop just as the batter reaches the figure-eight stage; it is always better to fold once or twice more after a test than too far at once.

Macaron troubleshooting

• Hollow shells: meringue was under-whipped or the oven was too hot. Whip to stiff peaks and check the oven with a thermometer.
• No feet: shells did not rest long enough, or the batter was over-folded.
• Cracked tops: not enough rest time, air bubbles not tapped out, or the oven was too hot.
• Lumpy tops: the almond flour was not sifted, or the batter was under-folded.
• Browned shells: the oven runs hot; lower to 285°F or put an empty tray on the rack above.

Coloring and flavoring macarons

Use gel or powdered food coloring, which do not add liquid. Add it to the meringue near the end of whipping. Flavor the shells lightly, with a pinch of cocoa or freeze-dried fruit powder in place of some almond flour, and put most of the flavor in the filling: lemon curd, raspberry jam, pistachio buttercream or chocolate ganache.

How to store french macarons

• Refrigerate filled macarons in an airtight container for up to 5 days. Serve at room temperature.
• Freeze filled or unfilled macarons in an airtight container for up to 1 month. Thaw in the refrigerator, still covered, to prevent condensation.

Variations to try

• Chocolate macarons: replace 10 g of the almond flour with cocoa powder and fill with chocolate ganache.
• Raspberry: color the shells pink and fill with buttercream plus a small dot of raspberry jam in the center.
• Lemon: fill with thick lemon curd piped inside a ring of buttercream.
• Pistachio: replace 30 g almond flour with finely ground pistachios and fill with pistachio buttercream.

Frequently asked questions

Why are my macarons hollow?

Most often the meringue was not whipped stiff enough, or the oven was too hot so the shells rose too fast. Whip until the peaks stand straight and use an oven thermometer.

Why didn't my macarons get feet?

The shells did not rest long enough to form a skin, the batter was over-folded, or the oven temperature was off. Rest until the tops are dry to the touch.

What is the difference between macarons and macaroons?

Macarons are French sandwich cookies made from almond flour and meringue. Macaroons are dense mounds of sweetened shredded coconut, often dipped in chocolate.

Can I make macarons without almond flour?

For a nut-free version, use finely ground, sifted pumpkin seeds or sunflower seeds in the same weight. Sunflower seeds can turn slightly green when baked; a teaspoon of lemon juice in the meringue helps.