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Assorted macarons in a box on top of a lace linen with fillings and macaron shells scattered around.

Classic French Macarons

If you are making your own almond flour, measure the almonds by weight, and grind them with the powdered sugar in a food processor. Stop grinding to redistribute the mixture a couple of times. Aim for a texture like fine sand.

  • Total Time: 50 minutes
  • Yield: 20-22 Macarons 1x



For Macaron Shells

  • 180 grams (1¼ cups + 2 tablespoons) of powdered sugar
  • 108 grams (1 scant* cup) of finely-ground almond flour (or blanched almonds)
  • 3 fresh egg whites (about 90 to 100 grams)
  • 60 grams (¼ cup) of granulated sugar
  • Pinch of salt
  • Gel good coloring, no more than about a quarter of a teaspoon

*slightly less than one cup

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:

To make a quick chocolate ganache, measure equal amounts by weight of chocolate chips or chopped chocolate and heavy cream. Bring the cream just to a boil in a small pot. Then immediately pour it over the chocolate in a heat-proof bowl. Let it sit for five minutes, then whisk until smooth. Cool ganache to room temperature before piping don't macaron shells.


  1. Whip the meringue. Whip the egg whites and granulated sugar on medium-high speed to stiff peaks. Meringue is done when it looks like shaving cream, and the peaks coming off the mixer paddle curve slightly, almost sticking straight up. 
  2. Macaronage: Sift the almond flour, salt, and powdered sugar directly into the bowl with the meringue. Discard any large pieces remaining in the sifter or sieve. I like to mix the ingredients a bit rough at first to bring them together. Then fold gently, scraping around the sides of the bowl and up over the top of the batter. You want a macaron batter that is smooth, shiny, and ribbons off the spatula. Any batter drizzled off the spatula should settle back into the collective mass in ten or twenty seconds (a long moment). 
  3. Pipe the batter. Immediately transfer your batter to the pastry bag. To pipe macaron batter, hold the bag vertically and about a quarter of an inch above the pan. Squeeze until you just about reach your desired size or the inside edge of the guides. Immediately stop squeezing and flick away the pastry tip in a circular motion. 
  4. Rest the batter. Drying out the tops of the shells a little can help them rise evenly when they hit the oven. And maintain a smoother dome shape. Let the pans sit on the counter for 10 to 20 minutes before baking. 
  5. Bake: Bake the macarons at 290-300 F until the tops are dull and the batter is set, between 14 to 18 minutes. An easy way to check is to gently nudge the top of a couple of macarons with your finger. If the tops don't shift away from the bottoms, they are done. You can also lift a corner of the parchment or baking mat and check the bottoms. If the shell sticks, bake a few minutes longer. Remove the baked macarons from the oven, and cool for 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.

Fill & Serve

  1. Match your baked shells into like-sized pairs. Any odd macarons are for the baker. 
  2. To pipe your filling, transfer it to a piping bag or plastic baggie and snip a tiny hole at the corner. Leave space between the edge of the shell and the filling. This is the classical, professional standard. Macaron fillings should not be right up to the edge of the shells. The mound of filling should not be as high as the shells. Otherwise, the fillings will ooze out when you take a bite. 
  3. Store finished macarons in the refrigerator. But always serve at room temperature. Unfilled shells can be packed carefully and frozen. 


On food coloring... On principle, macarons are literally the only treat I use artificial food coloring in. And in recent years I've come to use much less. I've experimented with food-based colors for macarons and they either lose tint in the oven or require an amount that over-liquifies the batter. Outside sourcing a commercial plant-based (and expensive) coloring, I recommend small amounts of artificial gel coloring or leaving your macs au natural.

  • Author: Chef Christina
  • Prep Time: 25 minutes
  • Cook Time: About 14 minutes
  • Category: Macarons
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free


  • 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

Keywords: French macarons, macaron troubleshooting, how to make macarons, easy macaron recipe