Macarons are delicate French sandwich cookies made from almond flour, egg whites, and sugar, known for their smooth tops, crisp shells, and soft chewy centers. And a reputation for being difficult to master. But once you tune out the bad advice and unnecessary ingredients and tools, you can bake beautiful, smooth French macarons with the coveted frilly feet.
Most macaron failures come down to technique, not ingredients. This step-by-step guide, written by a CIA-trained chef who also studied macarons at Le Cordon Bleu in Paris, covers everything. From successful shells to filling ideas, this primer for beginners walks you through the process, along with the baker's ratio, clear visual cues, and what really matters.
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On French Macarons
Macarons are almond meringue cookies filled with buttercream, fruit curd, or ganache, defined by their smooth shells, delicate structure, and chewy centers. When made properly, they strike a precise balance between crisp and tender that few pastries achieve.
In classical French pastry kitchens, they’re treated as a technical exercise, not a mystery. Their reputation for being temperamental is largely misplaced. Once you understand the key stages of meringue and macaronage, your process becomes consistent, repeatable, and far less intimidating than most recipes suggest.
The Ingredients
Four ingredients are all you need to bake French macarons. A pinch of salt is never a bad idea in any sweet recipe, but it won't affect the outcome either way.
- fresh egg whites (not from a box)
- granulated sugar
- almond flour or blanched almonds
- confectioner's (powdered) sugar
- pinch of salt, optional
On Cream of Tartar
Cream of tartar isn’t essential, though some bakers use it to help stabilize the meringue. In French recipes, it’s often omitted or is a casual suggestion. In my own experience at Le Cordon Bleu, the focus was on foundational techniques rather than additives for a consistent meringue.
On Flavorings
Macaron shells don't take well to added flavorings. Liquid-based ingredients will weaken the crucial egg white protein bonds in the meringue. So, to color macaron shells, always choose food coloring that is gel-based. A small amount of instant espresso, cocoa powder, citrus zest, or freeze-dried fruit powder can be added successfully. But first, master the steps and techniques. Then experiment.
On Equipment
You don't need a professional kitchen to make macarons, but a few key tools make the task easier. Wizened chefs in French pâtisseries whip meringue with a bowl, a whisk, and elbow grease (my tennis elbow hurts just thinking about it). The good news is that you can buy an electric hand mixer for the price of a few double cappuccinos.
Stand mixer or hand mixer. A hand mixer is really all you need. A stand mixer is a luxury, but it does free up your hands during the meringue stage.
Fine mesh sieve. You will need some version of a mesh sieve or sifter to weed out lumps in the almond flour and powdered sugar.
Kitchen scale. Cup measurements are inconsistent at best. If you buy one tool for making macarons, a scale will pay dividends.
Piping bag with a round tip. A ½-inch round tip gives you the most control. Disposable piping bags work fine. In a pinch, a zip-lock bag with the corner snipped will do the job.
Parchment paper or silicone baking mat. Both work. Silicone mats produce slightly more consistent feet - the ruffled bottoms of a properly baked macaron shell. But parchment is what I use most often. Avoid wax paper.
Oven thermometer: Your oven is probably lying to you about its temperature. A cheap oven thermometer removes the guesswork. Not essential, but it removes a variable that can compromise results.
What you don't need: an egg separator (yes, one popular baker pushes this product), a macaron-specific baking pan, or a template mat. For same-size shells that match up easily, slide a printed circle template under your parchment or silicone mat. You can also use a small paper cup or similar item with a one-to-two-inch diameter to trace circles on your parchment paper. Place the marked side down, lest you end up with inky macs.
The Formula
Any baking recipe worth your time should be based on what's known as the baker's formula. Baking is a science, and these ratios are professionally proven. Sometimes the exact formula matters less than others, and this is true with macarons. Different amounts of powdered sugar and almond flour in the recipe can yield equally perfect results. But meringue is less forgiving.
To create a stable meringue for macaron batter (or any meringue-based dessert), you need a minimum amount of sugar whipped into the egg whites. More is fine, less is unreliable. Below is a formula based on a classic recipe from Le Cordon Bleu.
Note: In a baker's ratio, one ingredient always starts the show at 100%. For macarons, that is the fresh egg whites. If you want to succeed at making macarons, buy a scale and measure all of your ingredients by weight.
Beginner Macaron Formula
100% egg whites
+
75% granulated sugar
+
200% confectioner's sugar
+
140% almond flour
French Macarons: Step-by-Step
Two techniques lead to showstopping macarons: meringue and macaronage. First, whipping up a stable meringue with firm peaks is the key to starting on the right foot. Second: macaronage. You will see it thrown around a lot in macaron recipes. Don't be intimidated by the French lingo. It means mixing macaron batter. Full stop. The key is to stop mixing when the batter reaches a thick yet flowing consistency.
Chef's Note: Before you turn on the mixer, take a minute to set yourself up properly.
Separate the eggs first and let them sit out for a bit to warm to room temperature. Save the yolks for creme anglaise (vanilla custard) or ice cream.
Keep the whites as clean as possible. Flecks of yolk introduce fat, which can interfere with the egg whites’ ability to whip into a stable meringue.
Preheat the oven to 300° F, line your pans with parchment, and prepare your pastry bag with the tip.
On homemade almond flour. If you are starting with blanched almonds instead of almond flour, you will need a food processor or similar. Grind it with the powdered sugar to the texture of fine sand.
If you run in culinary circles, you will have heard the term mise en place (MEEZ-ahn-plahs). It is French for "everything in place," and a secret for smooth sailing.
Step 1 - Make the Meringue
Beat egg whites and granulated sugar on high speed for around five minutes. A less powerful hand mixer may require a little more time. Use your eyes not the clock to spot when it's ready. The meringue is ready when it holds firm peaks that curve slightly off the tip of the beater. It should be thick, glossy, and uniform, a doppelganger for shaving cream. If you want, sprinkle the sugar into the egg whites a little at a time while beating, after the whites are frothy. My experience is that "raining in the sugar" isn't critical, but doesn't hurt either.
Step 2 - Macaronage
Sift the almond flour and powdered sugar directly into the bowl of meringue. Using a wide spatula, begin folding with slightly more force than feels natural. Pressing the batter against the side of the bowl to fully incorporate the dry ingredients before switching to a gentler fold. Add any gel food coloring now by placing it on the tip of your spatula before mixing.
Continue folding, scraping around the sides of the bowl and up over the top in circular motions. Once the batter is smooth, shiny, and falls off the spatula in a slow, thick ribbon, stop mixing. This is macaronage, and getting it right is the most important step in the recipe. An undermixed batter produces lumpy shells. Overmixed batter spreads flat and won't develop feet.
Step 3 - Pipe, Tap & Rest
Transfer batter to a piping bag immediately after mixing. Push the batter toward the tip, and twist the larger side to seal it off. Then grip it with your dominant hand on the twisted section.
To pipe the batter onto the pan, hold it vertically with the tip a quarter inch above the pan and squeeze steadily until the batter reaches just inside your guide circle. Stop pressure and flick the tip away in a tiny circular motion to avoid peaks. Expect uneven shells on the first few attempts.
Solid piping is a technique that develops with repetition, not something you get right on the first try. If the tops of your piped rounds don't settle flat, gently tap the bottom of the pan. But by all means, don't take out the day's stress on the batter.
Most macaron recipes - including Chef Thomas Keller's (who I worked for) - call for resting piped shells uncovered for 20 to 30 minutes before baking. The rest lets the tops dry into a skin, which is what forces le pied, the frilly feet, to form during baking. Once you trust your technique and your oven, you can skip it. I do sometimes. Humidity and temperature matter more than resting time. If you live in a humid climate, though, the rest may never be optional.
One more thing: Any baker or blogger who pretends they never get an ugly macaron is probably lying. A lopsided shell, a cracked top, feet that didn't fully develop - these happen in home ovens very often due to uneven heating (I saw plenty of this when teaching a macaron class for Cozymeal). They're not failures, but for quality control.
Step 4 - Baking Temperature & Time
Bake the macarons around 300° F until the tops are dull and the batter is set. Macarons take between 14 and 18 minutes to bake, depending on size. However, it is best to rely on visual cues instead of the clock for doneness.
An easy way to check is to gently nudge the top of a few with your finger. If the tops don't shift away from the frilly feet, they are done. You can also try to lift a corner of the parchment or baking mat and check the bottoms. If you can't peel the shells away without them sticking, bake a few minutes longer.
Once you remove the baked macarons from the oven, cool for just a few minutes on the pan. As soon as you can handle the shells, gently peel them off by pressing up from underneath the parchment or baking mat.
Macaron Fillings
This is truly where the flavor's at in a French macaron. And the opportunities are endless. Macaron fillings don't need to be homemade. Especially if you're a beginner. But to recreate the scrumptious macarons of French pâtisserie fame, whip up fresh fruit curds, jams, custards, ganache, and classic French buttercreams from scratch.
If your macarons aren’t behaving, I break it down in a six-part troubleshooting guide on my Substack, covering the most common issues and how to fix them. Useful if you’re planning to sell or scale. It is for supporting subscribers, and will relaunch in May 2026 for $6 a month (you can cancel anytime). Subscribe now to be notified when the series launches.
Frequently Asked Questions
Hollow macarons usually trace back to technique. Overwhipped meringue or overmixed batter can create a crumb that rises quickly in the oven, then collapses on the inside as it cools, leaving an empty center. Texture also comes down to the ratio of almond flour to powdered sugar. More almond flour produces a denser, chewier shell, while higher sugar content creates a lighter, more delicate crumb.
Sticking means they’re either underbaked or not fully cooled. Let them bake a bit longer, then cool completely before trying to remove them.
Yes! Since macarons require skill for repeated success, the cost of labor is built into the price tag. Most of the ingredients for macarons are inexpensive, except for almond flour and any premium filling ingredients. If you already have a decent collection of baking tools, whipping up macarons at home is less expensive than buying them. A batch at home averages around $12, depending on where you live and whether or not you buy organic ingredients or in bulk.
Yes. Filled macarons freeze well for up to a month. Thaw them in the refrigerator, then bring to room temperature before serving for the best texture. Handle the shells gently when thawing; they crack more easily when hard.
Not inherently. Macarons require precision, but they aren’t difficult once you understand the key stages. Most failures come from poor technique or unreliable recipes, not a lack of skill.
📖 Recipe
French Macarons (Step-by-Step)
An approachable guide to making French macarons with clear visual cues and precise technique for smooth shells and consistent results.
- Total Time: 50 minutes
- Yield: 20-22 Macarons 1x
Ingredients
- 180 grams (1¼ cups + 2 tablespoons) of powdered sugar
- 108 grams (1 scant cup) of finely-ground almond flour
- 3 fresh egg whites (90 to 100 grams)
- 60 grams (¼ cup) of granulated sugar
- Pinch of salt
- Gel food coloring, no more than about a quarter of a teaspoon
Filling Ideas
For a beginner, filling macarons with a store-bought jam or buttercream can speed up and simplify the process. But here are a few recipes for scratch-made macaron fillings:
- Raspberry Jam
- Strawberry Jam
- Fruit Curd
- Vanilla Bean American Buttercream (on my Substack)
- Chocolate Ganache (see Notes)
Instructions
- Whip the meringue. Whip the egg whites and granulated sugar on medium-high speed to firm (some call stiff), glossy peaks. The meringue should resemble shaving cream, with peaks that stand tall and curve slightly at the tip.
- Macaronage: Sift the almond flour, powdered sugar, and salt directly into the meringue, discarding any large pieces. (If using food coloring, add a little to the top of your spatula before mixing.) Fold to combine, a bit rougher at first, then scrape around the bowl and over the batter. The finished macaron batter should be smooth, shiny, and flow in thick ribbons off the spatula. Batter drizzled from the spatula should settle back into the surface within 10 to 20 seconds.
- Pipe the batter. Transfer the batter to a pastry bag fitted with a round tip. Hold the bag vertical, about ¼ inch above the pan, and pipe until you almost reach your desired size or the edge of your guides. Stop pressure and flick the tip away in a small circular motion.
- Rest the batter. Let the piped shells rest at room temperature for 10 to 20 minutes, or until the tops are dry to the touch. This step helps form a skin, allowing the macarons to rise evenly and develop proper feet. If you live in a humid climate, it may take longer.
- Bake: Bake between 290 and 300°F for 14 to 18 minutes, until the tops are set and matte. Test by gently nudging a shell. If the top doesn’t shift from the base, they’re done. If they stick to the parchment, bake a few minutes longer. Cool briefly, then remove by lifting from underneath the parchment or baking mat. You may need to experiment with different temperatures depending on your oven.
- Fill & serve. Match shells by size. Then pipe your filling onto one shell, leaving a small border around the edge to prevent overflow. Sandwich with a second shell, pressing gently. Refrigerate finished macarons, then bring to room temperature before serving. Unfilled shells can be frozen. Macarons taste best after "maturing" or being stored in the refrigerator for 24 to 48 hours.
Notes
- Use gel or powdered food coloring. Liquid coloring can thin the batter and affect the structure
- Rotate pans if needed. Uneven oven heat can cause lopsided shells or uneven feet.
- Chef's Note: Macarons are a precision bake. Small changes in mixing or environment can affect the final result. Practice makes perfect.
Chocolate Ganache
Heat ½ cup of heavy cream until just steaming, then pour it over 4 ounces of finely chopped chocolate or chocolate chips. Let it sit for five minutes, then whisk until smooth. Cool until thickened before piping.
- Prep Time: 25 minutes
- Cook Time: About 14 minutes
- Category: Macarons
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 2 Unfilled Macaron Shells
- Calories: 73
- Sugar: 10.9 g
- Sodium: 7.7 mg
- Fat: 0.9 g
- Trans Fat:
- Carbohydrates: 11.8 g
- Fiber: 0.2 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Eat Informed
The Edible Times Newsletter on Substack, written by Chef Christina, covers the nutrition science behind ingredients and recipes like this every month. Complete with a new nutrient-dense, approachable recipe.
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More Macarons
Sadie Mae's Musings
A sentimental tribute to our first child. She was an Instadog before Instagram existed. Photobombing my best shots to the best of her ability. Eventually, the novelty of the baking madness wore her out. May God rest her sweet soul.
Fidel H Viegas
Hi, Christina!
First of all, congratulations on the nice post!
I have been looking for an answer regarding the almond to confectioner's sugar ratio. Most recipes use "tant pour tant" (1:1 ratio), however Pierrer Hermé, in his book, uses a 1:2 ratio when using whole almonds. I was wondering why one uses 1:1 when using almond flour, and 1:2 if we are grounding the almonds to create our own flour. I don't see any other dried ingredient that could compensate for the other 1/2 missing in the flour. The original recipe, that is found in his book can be found online here https://www.eater.com/2015/12/20/10629880/best-chocolate-macaron-recipe-pierre-herme
Do you know why in this recipe the almonds are 1/2 the weight of the confectioner's sugar?
Chef Christina
Hi Fidel!
Such a great question!!
I received this recipe from a chef at Le Cordon Bleu, and truly there is no specific rhyme or reason that I know of as to the ratio of almonds to confectioner's sugar. You will find a lot of variation among recipes published in print and online.
While 1:1 may be a starting point, the technique is the most important factor in creating picture-perfect macarons. So you can adjust the ratio to achieve different textures depending on the method used. If the recipe calls for a cooked (Italian) meringue, the confectioner's sugar is often dialed back to account for more granulated sugar in the syrup that cooks the meringue. Generally, more almonds or almond flour will yield denser, chewier macarons. In recipes like the one above, very little granulated sugar is used so there is more confectioner's sugar by weight compared to the almond flour (almonds). Also, if I want a denser macaron, I increase the almond flour to be more by weight than the confectioner's sugar. Does that help?
C
Bake time/temp?
Chef Christina
Yea, that would help! Not sure what happened and how it got deleted. I recommend 290-300 F, and not focusing on time but appearance, when the feet form and tops don’t move away from the bottoms when nudged (more above). Most ovens take 14-18 minutes. Thanks for reading!
Erica Quintana
I’m excited that I found your recipe after trying a Italian meringue recipe that hopelessly failed me or I failed at 😂. I am wondering however at which point would I add a extract in this recipe to make different flavored macrons ?
Erica Quintana
I did fail to mention that with your recipe I successfully made a macron 1st attempt! Love your content !
Christina
So awesome, well done, I love it!! Happy baking.😊
Christina
Hi Erica,
Italian meringue is definitely a different beast! My go-to for most macarons is French meringue. You can add a small amount of alcohol-based extract (no more than say half a teaspoon) to the meringue right when it comes to firm peaks. If you do, you might find better results by also adding a pinch (or quick shake of the bottle) of cream of tartar to counteract the added moisture. Most of the flavoring in macarons is in the filling since the shells don't take too well to a lot of added ingredients. Thanks for reading, don't hesitate with any other questions!😄
Humberto Workings
Hiya, I’m really glad I’ve found this information. Nowadays bloggers publish just about gossip and web stuff and this is really annoying. A good web site with interesting content, this is what I need. Thanks for making this site, and I will be visiting again. Do you do newsletters by email?
Christina
Thank you for the kind words. You can subscribe here to my newsletters.
Sharon Samson
Nice to find an recipe that does not make baking macaroons to complicated!
Suma
I tried around ten times and it cracks up or it doesn't develop feet . I am using a gas oven with no only high and low temperature control. Could that be the reason
Christina
Hi Suma,
Absolutely, that could be the issue! If you don't have control over the exact oven temperature, you can't ensure you baking at the sweet spot of hot enough to create that "rise" for feet, and low enough not to brown them before they dry out. I would get an oven thermometer so you can see what you're dealing with. Bon chance!
Lina
What do I do with failed MACARONS???
edibletimes
Hi Lina... unless they're burned or completely unpalatable, I usually fill them and eat them anyway (I just don't serve them to clients for obvious reasons). Or you could let them dry out in the fridge for a day or two, and then crumble them for ice cream topping and the like. Hope this helps the frustration!
Hamzah
When flowing my batter I have almond oil come up, is that normal or am I over mixing?
Hamzah
I meant folding not flowing