French macarons are delightful little pastries filled with enchanting creams, curds, and custards. And you don't need to scroll and search for the "perfect macaron recipe" to make them at home. French macaron recipe success is achieved by mastering two simple techniques. And measuring your ingredients according to the tried and true ratio. If a recipe's ingredients don't fall within the boundaries outlined below, run with your piping bag in the other direction.
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The Story
Baking French macarons at home is entirely possible, even for novice bakers. And while measuring your ingredients carefully is important, the recipe doesn't make the macaron. The techniques do.
To whip up a beautiful, textbook batch of French macarons, you first need to understand and refine two French techniques: firm meringue and macaronage.
Macaronage is the sexy word French chefs created to make mixing macaron batter sound difficult to foreigners. It's not. And as for meringue, it's simply fresh egg whites whipped with sugar. And if you learn when to hold it and when to fold it, you'll be on your way to success.
If you master these two techniques, you will succeed sooner than later. Regardless of the recipe.
The Ingredients
For the basic, barebones French macaron shell, you only need four ingredients.
- egg whites
- granulated sugar
- powdered (confectioner's) sugar
- almond flour
A pinch of salt, a little extract or citrus zest, or a few drops of lemon juice can go in once the meringue reaches medium peaks. But none are essential. And while you will see cream of tartar in many macaron recipes, you don't need it. I haven't used it in years. Learn more about the cream of tartar myth here.
Equipment
While many baking adventures require no more than a bowl and a spatula, macarons require a few choice items. But that doesn't mean you need to spend loads of dough on fancy equipment. Basic, inexpensive tools allow you to craft French macarons with ease and confidence.
- digital kitchen scale
- large stainless steel or copper mixing bowl
- sifter or fine-mesh sieve
- electric mixer, either a hand mixer or stand mixer with the whisk attachment
- flexible or rubber spatula
- parchment paper (not wax)
- baking pan(s) or cookie sheet(s)
- large piping bag or plastic baggie
- a quarter- or half-inch round pastry tip
You most certainly don't need to run out and buy a scale if you don't already have one. But if you plan to pursue homemade macarons routinely, it's handy to have.
A stand mixer is a luxury, and please know I found success with my KitchenAid hand mixer for years. I'm a private chef so a professional-grade stand mixer makes sense. But investing in one might not always be cost-effective for weekend bakers.
Pastry tips are often less than $2. And I highly recommend picking up a small round one before baking. A great all-purpose size is around a quarter-inch tip. Each brand numbers its tips instead of marketing by exact size. So just eyeball it when shopping, or research the specific brand. A gallon plastic storage baggie makes a great replacement for a piping bag.
Pantry Rant
When I see a recipe, cooking advice, or a product that makes me want to go rant in the pantry.
Please don't buy a macaron pan. All you need is parchment paper, or perhaps a silicone baking mat if you like. Save your money, and instead buy some coffee liqueur to make your macarons a little bit Irish!
The Ratio
Every classic French macaron recipe is the same where the shells are concerned. One may call for a little less sugar in the meringue (like mine). Or others may add a bit more almond flour in comparison to the confectioner's sugar. But there simply can't be a "best French macaron recipe". Because any recipe that allows the baker to succeed will be based on the following ratio of the four main ingredients.
French Macaron Ratio
1 part egg whites + ½-2 parts granulated sugar + 2 parts confectioner's sugar + (about) 1⅓ parts almond
*All ingredients measured by weight
The above formula is based on what's called a baker's percentage, which starts with one ingredient at 100%. Then weighs all others around that main ingredient.
In any French macaron recipe, the egg whites are the 100% ingredient.
Many professional pastry chefs double the weight of the egg whites for the granulated sugar in the meringue. I find this to be too sweet. And too much sugar for more than one reason. So I use much less. But the amount I use is the smallest amount of granulated sugar that will give you a nice, silky meringue.
Types of Meringue
The three different approaches to meringue are common (French), Swiss and Italian. I recommend mastering the common meringue technique before experimenting with the other two.
French meringue. I personally prefer a common meringue. It's the least fussy, the fewest amount of dishes, and the easiest to whip up. French (common) meringue is simply beating raw egg whites with granulated sugar until it becomes opaque and glossy and reaches your desired peak. Which is firm, or "bird's beak," for macarons.
Italian meringue. Some bakers and chefs swear by an Italian meringue, where a boiling sugar syrup is beaten into whipped egg whites. This may prove more stable for professional purposes, but I find it overkill at home. The amount of granulated sugar in the macaron recipe is increased, and the confectioner's sugar decreased to even out the total sugar.
Swiss meringue. The Swiss method falls in between the extremes of the other two. To make a Swiss meringue, you beat the egg whites with the sugar over a double boiler until the mixture reaches about 130° F. Then you continue beating off the heat until it cools to room temperature and reaches the desired peak. Holding an electric hand mixer by the stove... while holding a hot bowl... that's sitting on a pot of hot water is a juggling act. So I don't recommend it.
Macaronage
French chefs have a way of making things sound harder or more glamorous than they really are. Macaronage is one of them.
We're mixing people. That's all.
The art of macaronage is simply the folding of the dry ingredients into the whipped meringue. And mastering the technique isn't so much about the style of stroke you use, as it is about knowing when to stop. Use a classic folding motion of scraping around the bowl, the up from under the batter, and over the top. Stop once the batter is cohesive, and ribbons off the spatula.
The Method
The method for French macarons is to first whip up a beautifully sweet, voluminous meringue. And then fold in the sifted dry ingredients to the proper consistency... your macaronage. It is truly that simple. With a bit of piping, voila! You will be sinking your teeth into delicate, sweet, almond pastries.
The Steps
- Preheat your oven to 300° F/150° C.
- Line two baking pans with parchment paper or silicone baking mats. Place one or two printable macaron templates underneath the parchment paper. If you just print one you can slide it over as needed when piping.
- Snip a small bit of the corner off of a piping bag or large plastic baggie, and insert your small, round piping tip. Push a bit of the bag inside the large end. This will keep the batter from leaking through when you pour it in later. Place your piping bag tip-side down in a large cup or glass, and fold the top of the bag over the edges.
- Place the egg whites in a large bowl or bowl of a stand mixer with a whisk attachment. Whip on medium speed until foamy.
- With the mixer on, rain in the granulated sugar.
- Turn the speed up to medium-high (or high on a hand mixer). Beat the whites to a firm peak meringue. The meringue will be shiny and create pointy peaks that curve over ever so slightly off the end of the beater.
- Sift all the dry ingredients directly into the bowl with the meringue.
- Fold until the batter flows slowly and ribbons off the spatula. Mix slightly vigorous at first, then use classic folding strokes; scraping around the sides of the bowl, then up from underneath the mixture, and over through the top. Transfer to your piping bag.
- Lay the bag down and press any air bubbles out gently through the top. With the side of your hand, push against the bag to get the batter as far down as it will go (without squeezing it out through the tip). Then lift it up, holding it horizontally, and twist the bag at the top of the batter. Grip the twisted part with your dominant hand, and hold it upside-down to prevent leaking before you pipe.
- Pipe circles of batter onto the parchment paper using the printable templates as a guide. Hold the piping bag vertical, and about a quarter-inch above the pan. To help the tops of piped batter settle, lightly tap underneath the pan. Let the piped macarons rest on the counter for 10 to 20 minutes.
- Bake for about 14 minutes, rotating the pan(s) once halfway through baking. The larger the shells, the longer the baking time. Macarons are done when the tops don't shift away from the frilly bottoms when nudged with your finger.
- Cool the baked macarons for a few moments. To remove them easily from the parchment, press gently from underneath the paper and carefully peel the shells off.
- Match up the baked macarons to create like-sized pairs. Pipe or dollop your filling of choice on one-half of each pair, and top with the other shell.
- Store chilled and serve at room temperature.
Chef's Tips
Whenever you are measuring by volume, avoid scooping the cup into the bag of ingredients. Spoon the flour or sugar into the cup instead. This will prevent large empty pockets of air in the measuring cups or densely-packed ingredients.
Keep your oven honest. While not essential (you can troubleshoot with a touch of the dial), an oven thermometer can be your best friend if your macarons don't come out as expected. I teach private classes on how to make French macarons. And more often than not, my client's ovens are lying to them. Many run hot, so it can help to turn the temperature down to 290° F.
Frequently Asked Questions
Here are some of the most popular questions. And my answers from more than ten years of experience in baking macarons in restaurants, for clients, and at home.
Macarons take more skill than traditional bakery sweets like cakes and snickerdoodles. And while most of the ingredients for the macaron shells are inexpensive, bakeries often source premium ingredients for the fillings (since that's where the flavor is). If you want to enjoy French macarons, but don't want to shell out the dough, this is a basic recipe for wonderfully vanilla macarons. Skip the pricey vanilla bean, and they're no more expensive than a homemade birthday cake. Perhaps a touch less.
Not at all! Pistachio macarons, a popular flavor in France, include ground pistachios in the shells. A successful macaron in both flavor and appearance depends on the structure almond flour provides without disrupting or adding to the moisture content. So different nut flours can work. But be sure the nuts you choose are unroasted, finely ground, and free of added ingredients.
Actually, you don't. Cream of tartar, or tartaric acid, is (obviously) an acidic ingredient. Acids help the egg white proteins denature and form bonds during the meringue stage. So adding cream of tartar will surely help stabilize and dry out your meringue. But it's not essential. I don't use it now, but I did at first for insurance.
I find when I do add cream of tartar my whites are a little too stiff and sturdy. And this can cause hollow shells as the batter doesn't settle on the pan all the way.
If you are just beginning, a few drops of lemon juice can help the whites whip up nice peaks. But it won't create too stiff of a meringue.
Yes, but also, no. Do you need an expensive stand mixer? Absolutely not. I've seen French chefs make wonderful macarons with only a large bowl, a whisk, and a lot of elbow grease. An electric hand mixer costs around $20 or less and is all you need to whip up a meringue.
Do I need to buy a kitchen scale? If the budget allows and the shoe fits, I say do it. Measuring ingredients by weight is the best approach. Baking is a science, and this ensures the ingredients are in the proper ratio(s) to one another. But measuring by volume can certainly give you great results. I've included volume measurements in the recipe below.
Nope. Especially if you choose a recipe that calls for a French, or common, meringue. As with anything new worth learning, your meringue and macaronage techniques will improve with every batch. And so will the beauty of your shells! I have a friend who used this recipe and found success (and beautiful lemon macarons) the first time out! Not a testament to my recipe, but to an avid home baker's confidence and attention to detail.
Edible Epilogue
Once you bake the shells, how you fill your lovely little macs is up to you. To make quick work of a scrumptious filling, I whip up an easy American buttercream (don't tell the French). Or perhaps a chocolate ganache. But seriously half the time I eat a few shells warm, straight off the baking pan. Quality control, as usual, you see. And a good excuse to whip up another batch.
📖 Recipe
Classic French Macaron Recipe
Wonderfully delicate, melt-in-your-mouth pastries! Here's a reliable, small-batch French macaron recipe with both weight and volume measurements. Fill your almond macaron shells with buttercream, or any jam, thick pudding, curd, or fruit preserves you have on hand. And don't forget to print off my free macaron templates for easy same-size shells.
- Total Time: 45-60 minutes (depending on resting time)
- Yield: 10-14 Macarons 1x
Ingredients
Macaron Shells
- 60 grams or 2.2 ounces of fresh egg whites (from two large eggs)
- 30 grams or 3 tablespoons or 1½ ounces of granulated sugar
- 120 grams or 4.5 ounces or 1 cup + 1 tablespoon confectioner's sugar
- 78 grams or 2.75 ounces or about ¾ cup almond flour (or blanched almonds)
- pinch of salt
- few drops of lemon juice, white vinegar, or a small pinch of cream of tartar (⅛ teaspoon), optional
- gel or powdered food coloring, optional*
Filling Ideas
Instructions
Before you begin, mise en place. The translation is everything in place. Gather and measure your ingredients. Prepare your equipment. Preheat your oven. Get it all together.
- Preheat your oven to 300° F/150° C.
- Line two baking pans with parchment paper or silicone baking mats. Place two printable macaron templates side-by-side underneath the parchment paper.
- Snip a small bit of the corner off of a piping bag or large plastic baggie, and insert your small, round piping tip. Push a bit of the bag inside the large end. This will keep the batter from leaking through when you pour it in later. Place your piping bag tip-side down in a large cup or glass, and fold the top of the bag over the edges.
- Place the egg whites in a large bowl or bowl of a stand mixer with a whisk attachment. Whip on medium speed until foamy.
- With the mixer on, rain in the granulated sugar.
- Turn the speed up to medium-high (or high on a hand mixer). Beat the whites to a firm peak meringue. The meringue will be shiny and create pointy peaks that curve over ever so slightly off the end of the beater. Add any extract, if using, and beat a few more moments.
- Sift all the dry ingredients directly into the bowl with meringue.
- Fold until the batter flows slowly and ribbons off the spatula. Mix slightly vigorous at first, then use classic folding strokes; scraping around the sides of the bowl, the up from underneath the mixture, and over through the top.
- Transfer to your piping bag (or large plastic bag) fitted with a small round tip. Lay the bag down and press any air bubbles out gently through the top. With the side of your hand, push against the bag to get the batter as far down as it will go (without squeezing it out through the tip). Then lift it up, holding it horizontally, and twist the bag at the top of the batter. Grip the twisted part with your dominant hand, and hold it upside-down to prevent leaking before you pipe.
- Pipe circles of batter onto the parchment paper using printable templates as a guide. Hold the piping bag vertical, and about a quarter-inch above the pan. Squeeze the batter out until you reach the inside edges of the black circles. Then immediately stop squeezing and flick the pastry tip away in a circular motion. After every few macarons, push the remaining batter down the bag and reset your grip.
- To help the tops of piped batter settle, lightly tap underneath the pan.
- Optional: Let the piped macarons rest on the counter for 10-20 minutes.
- Bake for about 14 minutes, rotating the pan(s) once halfway through baking. The large the shells, the longer the baking time. Macarons are done when the tops don't move away from the frilly bottoms when gently nudged with your finger.
- Cool a few minutes. To remove easily, press gently from underneath the paper and carefully peel the shells off.
- Match up the baked macarons to create like-sized pairs.
- Pipe or dollop your filling of choice on one-half of each pair, and top with the other shell.
- Store chilled and serve at room temperature.
Notes
On Adding Flavorings
You can add a small amount of any baking extract you like to the batter. But I recommend first refining your skills before experimenting. I recommend using no more than half of a teaspoon for a batch this size. And if you do add extract, let the macarons rest for a solid 25 minutes before baking.
Adding Food Coloring
If you want to make the deeply-hued color macarons that line bakery cases, use gel food coloring, not liquid. The amount of liquid food coloring you need to get a deep color will ruin the nice, dry meringue you spent almost ten minutes beating to a peaky pulp.
I also like commercial food color powders, including Nature's Flavors. If you do choose a powder (I like them because many are plant-based), be sure it is designed for heat exposure. Many of the plant-based powders available will brown in the oven.
On almonds... If working with whole or slivered almonds, grind the almonds with confectioner's sugar in a food processor for a couple of minutes. Stop the processor once or twice to redistribute the mixture.
On silicon baking mats... Silicone baking mats are great tools for any baker. But they're not as essential for macarons as they are for say, tuile. Parchment paper is less expensive, and it's the choice of most professionals. If you prefer a silicone mat, be sure to keep it free of residual grease from baking cookies and the like. Or reserve it only for macarons. Outside fat molecules from butter and oil could cause problems with macarons.
- Prep Time: 20 minutes
- Cook Time: 14-18 minutes
- Category: Macarons
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: Two Macaron Shells
- Calories: 81
- Sugar: 10.8 g
- Sodium: 48.8 mg
- Fat: 1.2 g
- Carbohydrates: 11.9 g
- Fiber: 0.2 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Keywords: French macaron recipe, types of meringue, French macaron ratio, how to make macarons, almond macarons
Emile
Thank you for the attention to detail! I'm finally baking macarons worthy of laduree!
Christina
Well done, Emile! Ladurée is surely the holy grail of macarons. 🙂
Joan
These tasted amazing. Much better than the ones I bought at the bakery. Hopefully, with practice I can make them as pretty as yours.
Christina
The piping is truly the hardest part once you're comfortable with meringue and folding.:)
Paula
Made macarons for the first time using your recipe and method. Turned out beautifully! Thank you so much for explaining the formula .
Christina
I'm so glad to hear it, Paula! Well done on your first time out. Wishing you many more macaron successes and joy in the kitchen!
Debbie Lee
Hi. Help me understand the parts. If we base everything off of the first ingredient( 60g of egg whites) and almond flour is 2/3 parts, then wouldn't the almond flour be 40g instead of 90g?
What am I not understanding?
Thanks,
Deb
Christina
You are not misunderstanding anything! The percentage/part for the almond flour should be 1⅓ parts or 130%. For some reason, an older draft of this post was showing up instead of the final one with the correct percentages. Occupational hazard of being your own editor, I guess. You should be able to see the correct version now (perhaps clear your cache). Thank you so much for catching it!!😊 Happy baking, and don't hesitate with any more questions.
Jennifer Montgomery
Never made French macarons before and read this before baking. Almost all of my macarons were perfect the first try, thank you.