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.
Kellie
Can you tell me why my Macarons raise unevenly? They are cooked nicely, I can remove them from the parchment paper easy, but instead of having lacy foot all around all the steam releases on one side?
muna
Hi, Muna here. I would like to know whether the macarons can be bake at night? Does night's air affect the macarons?
Christina
Hi, Muna! Unless it is extremely humid where you are, the time of day shouldn't affect baking. If it's raining or really humid, it would be a good idea to let them rest on the counter after piping (in the driest place in your kitchen)... until you can gently touch the piped cookies and not damage their shape. I've found that resting isn't necessary, but acts as good insurance. Thanks for reading & happy baking!
Cora
Hi,
Thanks for your recipe. I have been practicing to do make a perfect macarons. I was able to make it perfectly but since then, my macarons either, no feet, hollow inside. What could be the problem? Is it okey to bake to trays together?
Thanks,
Confused
Christina
Hi Cora,
Have you checked the accuracy of your oven? If you've achieved feet before, I don't doubt your macaronage. I've found when I use my thinner sheet pans or don't check my oven, I lose more cookies to bubbles/no feet. It's perfectly fine to bake two pans at once, just make sure you rotate them halfway through (after the feet have formed). Make sure your oven is staying between 300-310 F, and see if that helps.
Happy baking,
Christina
Leena
Hi! What do you do with the extra almond flour? I froze the flour since i read online they become rancid if left in the shelf. But when i took them out again...the feel damp in my fingers. Do ou keep in vacuum bag and then freeze it?
Carolyn
Sorry but just wondering if you bake one tray at a time or two. I have a fan forced oven. Does this make a difference to the temperature or time of cooking. Thank you
edibletimes
Hi Carolyn!
Sorry for my delayed response. I usually lower the temperature for a convection (forced fan) oven between 25-50 degrees. The fan gives the oven heat much more efficiency. The time of cooking may be slightly less, but you will definitely want to lower you temperature to 300 F to start, and even lower - say 275 F - if your cookies brown too quickly. Hope you enjoy & happy baking!
silicone bakeware
Its not my first time to visit this web page, i
am browsing this site dailly and get good information from here everyday.
JOY ONG
Hi. Is it okay to rest the batter for more than 30 minutes (about an hour). I plan to rest the first batch for 20 minutes so the 2nd batch will have no choice but to rest while waiting for the 1st batch to be taken out of the oven.
Thanks!
edibletimes
Hi Joy! Absolutely - the longer they rest, the more of a skin the cookies form. You may even get better results from your second batch. I once forget about a resting batch for an hour or two, and they baked beautifully. Happy baking!
Vivien Lau
Hi there! I like your recipe as it is so easy to understand and my macarons developed nice feet! I had my fan oven at 300C but I dont know why my macarons get a brown top at approximately 8-9 minutes, but it is obviously not cooked yet. I had my tray in the middle of the oven already. Please advise! thanks a lot.
meo mcintyre
I have the same problem with the brown top. Haven't found answer to it. We did try putting the cookies on the lower rack and it helped a little. They are still a little brown, but less.
Christine Renner
I know this is a bit old, but I hope this helps.
Are you really putting them in at 300C or was that a typo? If you are, that would easily explain why it's browning before cooking through. If you're using Celsius you would want to cook them between 149 and 157. If you're cooking them at 300F, all I can say is get an oven thermometer and make sure that it's heating accurately.
edibletimes
Hi Vivien!
I just realized I missed this comment, and I apologize!! Do you have the option of not using your convection fan? If not, you may need to turn down your oven temp. I like to think of convection as roughly 50 degrees hotter than a standard oven. Hope this helps & happy baking!
Philip
Amazing looking macarons. Resting for at least an hour, for me, just makes them more fool-proof (well, for the most part!)
It's always an "intriguing" thing when in a large batch, literally just one or two out of a few dozen macarons cracks when the rest are perfect!
Evangeline Vella
Hi you seem to know a lot about macrons and I really need some help. When I last tried to make macarons, they Completely stuck to the paper and I enwded up throwing them out. 🙁 so have you any advice for me for the next time, I'd really appreciate it!
edibletimes
Hi! Were you using true parchment paper, or wax paper? Did you let them cool before trying to remove them from the paper? I take the cookies off as soon as I can stand to touch them. Spritzing a little water onto the hot pan (under the paper or sil-pat) helps them pop off easily. Those are the only two steps I can think of that may cause cookies to stick, otherwise it was most likely a misstep in measuring ingredients. Let me know if you have any other questions!
audrey
I've tried to make french macarons plenty of times and each time I try, they never seem to form a skin. I've followed so many different recipes and only one of them has actually lead me to perfection, but I think I was just lucky because when I tried again, no skin was forming. So I thought it must be me doing something wrong. Any ideas of what could be the problem?
edibletimes
Do you live in a humid climate? Forming a skin depends on a certain level (or lack of) moisture in the batter, and in the room/oven. Have you tried letting the piped cookies rest before baking? Maybe try letting them sit a while - say 45 minutes, and see if that helps. The only other things I can think of are possibly the over-folding your batter, or not whipping your egg whites enough - they should look like shiny, shaving cream. Let me now how you get on! Thanks for stopping by!
MegN
I NEVER comment on food blogs/recipes but I am making an exception for this. I want to THANK YOU so much for this recipe. I want to start off by saying that I cannot cook, let alone bake, so it was only under the most spontaneous of conditions today where I thought to myself "maybe I'll try to make macarons today!" So a quick decision on what flavor (orange creamsicle) led to a quick google search and came to your recipe. I've heard a lot (and seen from baker-friends) that macarons can be finicky and very difficult to get right. I decided to follow your instructions word for word (and they were so easy to understand) and whipped up an AMAZING batch on the FIRST try. I was so ecstatic that I made a second batch where I took this base recipe and sifted in some cocoa for chocolate macarons filled with leftover mascarpone-buttercream from the creamsicles. I'm elated with how both turned out and have your recipe and instruction to thank... I cannot wait to play around with more flavors!
edibletimes
I'm so pleased it helped!! Maybe you've got a hidden talent... Thanks for reading and hope all your sweet endeavors continue to succeed!
meo mcintyre
First time making them, & couldn't wait for 24 hours to taste them (maybe that's the problem) but the were not light. They were chewy & heavy. HELP! What did we do wrong. I had them at a wedding a couple weeks ago & I'm hooked!
edibletimes
Hi Meo! I'm not sure if the waiting was the problem.. eating them as soon as you make them will give you more of a crisp, but not a cookie that's heavier. Hmm... I'm wondering if maybe you didn't beat the egg whites long enough to get a light and airy meringue first? Maybe try whipping the whites a bit longer, and mixing the almond flour/sugar mixture in a little less and more gently. Whipping the whites is what adds air, and makes the cookies nice and light. Also, check your measurements for good measure (pun intended!) and really sift the dry ingredients. Let me know how you get on with them, and if you have any other questions - sorry for the delayed response! Thanks for reading:)
meo mcintyre
Thanks for the suggestions. We do measure the ingredients on a scale, and we will try the other things mentioned. My friend who visited France & had macarons there said that those cookies were also chewy, but I like the lighter version.
Diana
Wonderful recipe! Do you have one for the shiny chocolate ganache above? Mine is always dull in color.
edibletimes
For chocolate macarons, all you need to do for the shells is add cocoa powder to the almond flour, and bake them a little longer. The recipe for the filling can be found here: http://edibletimes.wpengine.com/chocolate-ganache/. Really simple, just chocolate and hot heavy cream. Hope this helps:)!
Charlotte
Amazing! I tried these today - brand new eggs and didn't let them dry out. I've made macaroons once before. This recipe was much better tasting and the piping technique was really easy. The buttercream didn't work out so well - next time!
edibletimes
Charlotte - I'm sure they tasted great! If by chance your buttercream looked curdled when you started adding the pieces of butter, next time just let it really beat on high for several minutes, and it will smooth out. It's the nature of adding a fat to a hot simple syrup, but prolonged beating works every time:) Thanks for reading & happy baking!
Katie
I think we are kindred spirits. I've been making macarons day and night and even at 2 a.m., as the case was last night, for the past week, and I'm failing time after time. The taste is sensational, it's just the cookies are either cracked, full of air, or like yesterday's disaster, they're just more like meringue cookies. After reading your post, while I have another batch of cookies "resting," I feel like I am not alone, and that was a good feeling.
Thank you for your honesty. I needed it. No more macaron incited tears for me! I'm going to go put the cookies in the oven and see what happens. There's already air bubbles that I can't do anything about, and like you said, no amount of tapping will fix it. I've tapped the snot out of it.
Anyway, Thanks!
edibletimes
So glad I could offer some sympathy! It was a few years ago when I was learning how to make macarons, but I remember it vividly. And let me tell you, I am always far more successful in a professional kitchen than at home, and I'm convinced it is because of the quality of the ovens. So if they taste good, schmear some buttercream and eat 'em! After enough baking, you'll eventually recognize the right batter consistency - err on the side of thicker is my recommendation. Maybe one day I'll get a video up of the best way to fold in the dry ingredients... Until then best of luck, and thanks for reading!
May
Failed! Batter too runny! Will try again.
edibletimes
My guess would be that the folding in of the almond flour mixture went a little to far. Better to be a little bit on the thick side - it makes piping easier. It really should flow like slow-moving molten lava. I say mix a little, check it out for a few seconds, mix a little, check it out, so on and so on. Good luck with round two - and remember, don't overthink it!:)
May
I tried it for the first time. I don't know what have I done wrong. I knew immediately that my batter was too runny. Wondered if I used the almond flour from the freezer and didn't not rest the flour back to room temperature first. Or I fold the batter for too long. Or something else! Will try again.
Sugar HI
Yes it is the fact that you didn't let the flour come to room temp & didn't dry. This happened to me once before and I couldn't figure it out. I then dried out my flour in the oven before making my macs and it turned out better. I think the flour soaks up the moisture in the freezer and without resting/drying the flour, it results to a liquid batter.
edibletimes
Hi May!
I'm not convinced it was frozen almond flour that did you in, but as a rule of thumb it is always best to have all your ingredients around room temperature (especially the eggs in this case). Hope you have found success, and enjoy the fruits of your labor. Happy baking!
Shubhi
Hi , I made macarons today for the first time, luckily they turned out pretty decent
but the only problem is they arnt shiny and they look more like almond cookies in shape , they have developed feet at the bottom but around the circumference they are absolutely smooth , any idea why this wld have happened.
edibletimes
Hmmm... You may have overmixed the almond flour into the beaten egg whites, or your oven is off (I find that oven temperature is most often to blame). If you don't have an oven thermometer, try experimenting with a 15 degree temperature difference in both directions (go higher first to get a good rise and "feet"). Also, give the macarons a good rest - say 45 minutes - before baking. I've found this usually to be great insurance. And once they're done cooking, the macarons won't be shiny coming out of the oven. The tops will be smooth, but matte. Let me know your progress - good luck, and thanks for coming by!
Heather@Creative Family Moments
My eldest has been begging to make this. We're waiting for a day where the high isn't over 100 to try them!
Leila
I found that I needed to let my macarons "rest" until they developed a thin skin too.
edibletimes
It drives me crazy that I have to let them rest sometimes, but there is something about it. To be honest, I think it is the oven in our rental. Happy baking!