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How To Make Basic Macarons (French Method)

Name: How to Make Easy Macarons (French Method)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 36
Cuisine: French
Ingredients: 150 g Egg Whites; 150 g Granulated Sugar; 179 g Confectioners Sugar; 197 g Blanched Almond Flour (without skins)

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.

How to Make Easy Macarons (French Method)

Rated 4.3 stars by 3 users

Cuisine

French

Servings

Prep Time

30 minutes

Cook Time

75 minutes

Calories

195

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!

Author:

Wil Sanchez

Image of How to Make Easy Macarons (French Method)

Ingredients

150 g Egg Whites
150 g Granulated Sugar
179 g Confectioners Sugar
197 g Blanched Almond Flour (without skins)

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Directions

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.

Recipe Note

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.

Filed in: Macarons, recipe

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Comments

Tiffany Clark - February 15, 2023
I made this recipe for my first ever try at macarons! I will say they are tasty but my meringue did NOT meringue – I googled to see why that happened and the answer that popped up most said it was likely due to not using room temp egg whites…so I will try that next time 🤞🏻🤞🏻

Mary - August 6, 2022
Should the eggs be at room temp before beating?
———
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

Get Outlook for iOS<https://aka.ms/o0ukef> ________________________________

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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Top Rated Recipes

Most Popular Guides

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.

How to Make Easy Macarons (French Method)

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Comments

Leave a comment

Recommended for You:

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Stainless Steel Measuring Cups 4 Piece Set

Instant Royal Icing Mix - White Base

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Solar Eclipse Cookies

Blog Index

How to Use Sprinkle Stencils

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Top Rated Recipes

Most Popular Guides

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.

How to Make Easy Macarons (French Method)

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Comments

Leave a comment

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