How To Make Basic Macarons (French Method)
We've got good news for you: macarons are not as hard as people say they are. They get their diva reputation because they require precise measurements but in reality, they're a treat that accessible to any baker.
With a little prep work, and taking your time to read through the recipe, you'll be a macaron baking pro in no time.
You'll notice that this recipe uses weight measurements, not volume (cups, tablespoons, etc.). That's because weight is more accurate and with macarons accuracy matters! Don't fudge it, weigh every ingredient exactly.
How to Make Easy Macarons (French Method)
Making macarons doesn't have to be hard! With a little prep work and attention to detail you can impress your friends with soft, chewy, delicious French macarons!
150 g Egg Whites
150 g Granulated Sugar
179 g Confectioners Sugar
197 g Blanched Almond Flour (without skins)
Pre-heat the oven to 290*F
With a food processor, pulse the confectioners’ sugar and the almond flour until combined. Do not over mix or you will get almond butter!
With a stand mixer with a whisk attachment, start whisking the egg whites at medium speed until they are foamy.
Add a third of the granulated sugar. Whip it until the mixture grows in size and a meringue starts to form.
Add half of the remaining granulated sugar.
When the meringue starts gaining shape (it will look like it has little waves), add the rest of the sugar and turn the speed to medium high.
Whip the meringue until it is stiff and soft peaks form.
Sift the dry ingredients and pour them over the meringue. Fold together until just combined. The method of folding means you are not releasing the air you created while whipping the meringue.
If you’re going to color your macarons, this is the point where you will divide your batter and add the color. Add gel or powdered color and fold it in until the color is blended through.
Your batter is ready when it’s at the “ribbon stage”, which is when you lift the spatula out of the bowl and the batter falls back down in smooth ribbons.
Put the batter into pipping bags and form the macarons on parchment paper or silicone mats.
Set them aside and let them set for 20-50 minutes or until they're dry to the touch.
Bake one tray at a time from 15-18 minutes.
Let them cool before removing from the paper or mat.
Fill them with filling of choice. Buttercream, jam, or ganache are all popular fillings.
Can I substitute the almond flour for another flour in macarons? No. Unlike many other baking recipes, you cannot make substitutions in macarons because the process is based on chemistry.
Can I flavor the macarons? Yes! Without added flavoring, the almond will be the strongest flavor. You can add 1/2 teaspoon of your favorite extract such as vanilla, rum, lemon, or coconut.
Is there a difference between Almond Flour and Almond Meal? YES! Only Almond Flour should be used for macarons. Almond meal is course and has the almond skins still on. Almond Flour can be found in most grocery stores or online.
Recommended for You:
The Cookie CountessOriginal price $ 1.85 - Original price $ 1.85Original price$ 1.85$ 1.85 - $ 1.85Current price $ 1.85in stock
A black edible-ink pen is essential for your decorating kit. Use these high quality markers for: Marking up baked cookies for planning designs Wri...View full detailsOriginal price $ 1.85 - Original price $ 1.85Original price$ 1.85$ 1.85 - $ 1.85Current price $ 1.85
The Cookie CountessOriginal price $ 6.99 - Original price $ 6.99Original price$ 6.99$ 6.99 - $ 6.99Current price $ 6.99in stock
Set of 6 high quality brushes for royal icing, edible paints, dusting edible glitter, fondant work, and more. Includes 3 point tip brushes ranging ...View full detailsOriginal price $ 6.99 - Original price $ 6.99Original price$ 6.99$ 6.99 - $ 6.99Current price $ 6.99
The Cookie CountessOriginal price $ 7.00 - Original price $ 42.00Original price $ 7.00 - Original price $ 42.00Original price $ 21.00$ 7.00 - $ 22.00$ 7.00 - $ 22.00Current price $ 7.00in stock
Just add water for white, stiff icing! Perfect for stenciling, dots and eyes, writing, or thin it for flooding. You can tint it any color you need!...View full detailsOriginal price $ 7.00 - Original price $ 42.00Original price $ 7.00 - Original price $ 42.00Original price $ 21.00$ 7.00 - $ 22.00$ 7.00 - $ 22.00Current price $ 7.00Save up to 48% Save %
The Cookie CountessOriginal price $ 5.50 - Original price $ 5.50Original price$ 5.50$ 5.50 - $ 5.50Current price $ 5.50in stock
These cute sheets will help you plan your cookie orders. The back has an area for sketching and pricing planning. Size: 5" x 7" 50 Sheet Pad Tear ...View full detailsOriginal price $ 5.50 - Original price $ 5.50Original price$ 5.50$ 5.50 - $ 5.50Current price $ 5.50
The Cookie CountessOriginal price $ 6.79 - Original price $ 6.79Original price$ 6.79$ 6.79 - $ 6.79Current price $ 6.79in stock
Easily lift and move cookies without touching or damaging them. Use this oversized spatula for moving dough shapes on your cookie sheets, and for t...View full detailsOriginal price $ 6.79 - Original price $ 6.79Original price$ 6.79$ 6.79 - $ 6.79Current price $ 6.79