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How To Make Basic Macarons (French Method)

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.

We use an American Buttercream for the macaron filling, you can find that recipe here.

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Comments

Mary - August 6, 2022

Should the eggs be at room temp before beating?
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The Cookie Countess replied:
Hi! Great question! For the French method, the temperature of the egg whites doesn’t influence in the result. What I do is that I take the eggs out of the fridge when starting to measure the ingredients and measure them first. I then continue to measure the rest of the ingredients. By the time I do that they are not completely at room temperature but neither super cold. I hope this helps!- Wil

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Hannah @ The Cookie Countess - August 4, 2022

@Lisa While cream of tartar can help stabilize the egg whites, we found it didn’t make a difference in this recipes so we omitted it. If you like to use it, especially if you live in a very humid area, we recommend 1/4 of a teaspoon. People use salt for the same reason – for stabilization. I hope that helps! – Hannah

Lisa - August 4, 2022

I’m other recipes I see the use of cream of tartar. Is it not necessary in this recipe? Or salt?

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