French Macarons

Macarons (mah-kah-rons) are whimsical Parisian-style cookies, with two delicate almond meringue shells cradling a sweet filling. The shells have a light, crisp exterior and a chewy interior, and their vibrant colors make them as pretty to look at as they are delicious to eat. The cookies are not to be confused with American macaroons (mac-uh-roons), which are coconut-based meringue cookies, or Emmanuel Macron, the 25th president of France!

Making French Macarons

Given their temperamental nature, French macarons require precise measurements. This recipe provides metric measurements only because, to achieve success, you must weigh your ingredients using a digital scale. However, once you master the basics of making macaron shells, the creative options are endless. You can marble the color of the shells, vary the sweet fillings, roll the edges in nonpareils, or dip them in chocolate. This recipe guides you in creating classic vanilla-flavored macarons, but if you’re ready for a fun twist, be sure to check out my chocolate macarons recipe next!

• Almond Flour: Provides the base and structure of the macaron shells, and also gives macarons their distinctive flavor and texture.
• Confectioners’ Sugar: Adds sweetness and helps in binding the almond flour to create a smooth, fine batter. It also contributes to the texture of the macaron shell.
• Egg Whites: Whipped with granulated sugar to create the meringue, which gives macarons their light and airy structure. Be sure no egg yolks get into the whites, as even a small amount will prevent them from whipping properly and achieving the necessary volume.
• Granulated Sugar: Stabilizes the whipped egg whites by helping to form a strong and stable meringue that holds its shape when piped.
• Vanilla paste: Adds flavor to the macarons. Vanilla bean paste is preferred over extract for its more intense and pure vanilla flavor and the specks of real vanilla bean; also will not add excess liquid to the batter.
• Gel food coloring: Provides vibrant, concentrated color to the macaron shells without adding excess liquid, which could affect the consistency of the batter.
• Jump to the printable recipe for precise measurements

Step 6: Fold to combine. Use a rubber spatula to gently fold the ingredients together. At first, the batter will be very thick. Keep on folding, occasionally pressing the batter against the sides of the bowl to deflate it.

This process is called macronage. The time it takes to reach the proper consistency varies, but usually takes me 5 to 8 minutes (it’s an arm workout!). You’ll know the batter is ready when it’s glossy with a lava-like consistency, and you can lift up the spatula and slowly form several figure 8s with the batter without the ribbon breaking.The ribbons should blend back into the mixture in 10 to 15 seconds. Be careful not to overmix—it’s better to test early and often until you’ve gotten to the proper consistency.

Step 7: Pipe the shells. Transfer the batter to the prepared piping bag. Holding the bag about ½ inch above and perpendicular to the baking sheet, pipe 1¼-inch mounds onto the parchment/mats, spacing slightly apart. I eyeball it, but if you prefer a template, you can use macaron silpat baking mats, which have a template to guide you. To finish each shell cleanly, stop squeezing and quickly twist your wrist upward.

Tap the trays firmly on the counter several times to release air bubbles, then use a toothpick to pop any remaining bubbles on the surface. Let the trays rest for about 20 minutes, or until the tops feel dry to the touch. Meanwhile, preheat the oven to 325°F and set an oven rack in the middle position.

Step 8: Bake and cool. Bake one pan at a time, for 12 to 14 minutes, or until the tops are shiny and crisp. Set the pans on wire racks and let cool completely. Store the shells in a covered container in the refrigerator. (It’s fine to stack the shells; just be gentle with them.) You can also freeze the shells in a tightly sealed container for about two weeks.

Pro Tips For Macaron Success

• Let your egg whites age: If you’ve got time, separate your eggs a day or two in advance and store the whites in the fridge. Bring them to room temperature before using. Aged whites whip up more predictably and are a little more forgiving, which really helps with macarons.
• Weigh your ingredients: Even a small measuring error can throw things off with macarons. A kitchen scale takes the guesswork out—especially for almond flour and confectioners’ sugar.
• Humidity matters: If it’s super humid in your kitchen, your shells might struggle to dry properly before baking. Running the AC, a dehumidifier, or even a fan near the resting trays can help the tops form that crucial skin.
• Check your oven temperature: Macarons are picky about heat—too hot and they crack, too cool and they don’t rise. If your oven tends to run hot or uneven, an inexpensive oven thermometer is worth keeping around.
• Rotate the baking sheet: If your oven has hot spots, rotate the tray halfway through baking to help the shells bake evenly. Just be quick about it—you don’t want the heat escaping for long.
• Skip the parchment if you’re struggling: If your shells spread too much or get lopsided, try switching to silicone mats designed for macarons. They hold the shape better and give a more even base.
• Give them time: Macarons are best when they’ve had a few days to “age” in the fridge, which allows the shells and filling to meld together into one cohesive cookie. Place the assembled macarons inside an airtight container, refrigerate them for 1 to 2 days, and then let them come to room temperature before serving.
• Don’t fill warm shells: Let the shells cool completely before adding any filling or you’ll risk melting it and ending up with a gooey mess.
• Cracked tops or hollow centers? That usually means under-mixed meringue, over-mixed batter, or shells that didn’t rest long enough before baking. Keep notes and don’t get discouraged—it’s all part of the process.