Skip to content
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.

Previous article I'm New To...Cookies!


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<> ________________________________

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?

Leave a comment

Comments must be approved before appearing

* Required fields

  • blog header

    Random Cookie Challenge: Summer Wedding

    What do fingerprints, snowflakes, and cookiers have in common? Well, no two of each is the same, of course. Just like snowflakes and fingerprints, each cookier’s style is completely unique. We thought it would be fun to give our two...

    Read now
  • blog header

    Don't Turn Your Oven On Until You Have a Signed Contract: The Importance of Having a Signed Contract Before Baking Cookies for Customers

    In the world of cookie businesses, having a signed contract before starting any baking is crucial. This article emphasizes the importance of setting clear terms with customers to avoid potential issues such as last-minute order changes or cancellations. It outlines essential elements that should be included in a contract, such as detailed product descriptions, change deadlines, pricing details, pickup/delivery specifics, allergen information, and payment terms. By having a well-defined contract, bakers can protect their time, resources, and ensure a smooth transaction process. This guide provides a basic template and checklist to help cookie bakers get started, along with a disclaimer to customize the contract according to local laws and individual business needs.
    Read now