How to Make French Macarons at Home (Step-by-Step Recipe with Tips & Tricks)

webdania

1 Aug, 2025

French macarons are one of the most elegant and iconic desserts in French pastry. With their crisp outer shells, chewy interiors, and a variety of delicious fillings, these delicate cookies have taken the world by storm.

But if you’ve ever tried making them at home, you know that macarons can be tricky. The good news? With this detailed macaron recipe, even beginners can achieve bakery-style results.

In this blog post, you’ll learn how to make French macarons from scratch, troubleshoot common issues, and experiment with flavors and colors.

Ingredients

For the Macaron Shells:

100g almond flour (finely ground, blanched)
200g powdered sugar
3 large egg whites (about 100g, room temperature)
50g granulated sugar
A pinch of salt
Gel food coloring (optional)

For the Buttercream Filling:

113g (1/2 cup) unsalted butter, softened
180g (1 1/2 cups) powdered sugar
1–2 tablespoons heavy cream or milk
1 teaspoon vanilla extract (or any flavor of your choice)

Step-by-Step Instructions

1.Sift the Dry Ingredients

Sift the almond flour and powdered sugar together into a large bowl. This step is essential for a smooth batter and prevents lumps in your shells.

Tip: Repeat sifting twice if your almond flour is coarse.

2. Make the Meringue

In a large, clean mixing bowl, beat the egg whites with a pinch of salt on medium speed until foamy. Gradually add the granulated sugar while continuing to beat.

Increase to high speed and beat until stiff peaks form. The meringue should be shiny and hold its shape.

Optional: Add gel food coloring at this stage. Avoid liquid food coloring—it can alter the texture.

3.Combine the Mixtures (Macaronage)

Using a spatula, gently fold the sifted almond flour and powdered sugar into the meringue. This process is called macaronage.

You’ll want to fold just until the batter flows in thick ribbons and sinks slowly into itself when dropped from the spatula. This usually takes 40–50 folds.

Warning: Overmixing or undermixing will ruin the texture. Look for the “lava flow” consistency.

4.Pipe the Macarons

Transfer the batter into a piping bag fitted with a round tip (like Wilton 1A). On a parchment-lined or silicone mat-lined baking tray, pipe small 1.5-inch (3.5cm) circles spaced 1 inch apart.

Tap the tray on the counter 5–6 times to release any air bubbles.

Tip: Use a template under the parchment paper to keep your macarons uniform.

5.Let the Shells Rest

Allow the piped shells to rest at room temperature for 30 to 60 minutes, or until a dry “skin” forms on top. You should be able to touch them lightly without sticking.

This step is crucial—it prevents cracks and helps form the classic macaron “feet.”

6. Bake the Macarons

Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, rotating the tray halfway through.

The macarons are done when:

They have risen and formed “feet”
They peel cleanly from the parchment/silicone
They do not wobble when gently nudged

Let them cool completely before removing from the baking tray.

Make the Buttercream Filling

While the macarons cool, prepare the filling.

Beat the softened butter until creamy (2–3 minutes).
Add the powdered sugar, a little at a time.
Mix in the vanilla and cream/milk, and beat until light and fluffy.

You can also flavor your buttercream with:

Lemon zest
Raspberry puree
Espresso powder
Chocolate ganache
Salted caramel

Assemble the Macarons

Pair similar-sized macaron shells.
Pipe a small amount of filling onto one shell.
Gently sandwich it with another shell.
Press lightly to spread the filling evenly to the edges.

Optional but recommended: Store the assembled macarons in an airtight container in the refrigerator for 24–48 hours to “mature.” This helps develop better flavor and improves texture.

Flavor and Color Variations

Once you master the basic macaron, the possibilities are endless! Try these combos:

Chocolate Macarons: Add cocoa powder to the dry mix and fill with chocolate ganache.
Lemon Macarons: Add lemon zest to shells and lemon curd filling.
Raspberry Macarons: Use pink coloring and raspberry jam as filling.
Coffee Macarons: Add espresso powder to shells and mocha buttercream.

Final Tips for Macaron Success