French Macarons

French macarons are delicate sandwich cookies renowned for their crisp shells, airy interiors, and signature “feet” at the base. The best macarons made with whipped egg whites, almond flour, and sugar, they boast a sweet flavor that complements an array of fillings. While they have a reputation for being finicky, mastering these homemade macarons can be done with these tips and tricks.

The French Macaron. The soft, melt-in-your-mouth cookie is like nothing else. It is in a league of its own. It has been considered the reigning Queen of Cookies and is without a doubt cookie royalty. With such sophistication, it is definitely a fancy pants cookie and impresses one and all.

So why do you not see everyone making them? Well, I am going to put it mildly — they are highly finicky. I am here to help you by giving you a step by step guide to ensure success in the kitchen! The following are tips and tricks to follow so the macarons come out perfect every single time.

I love making them though because there are so many varieties and flavors. I love that it is a naturally gluten-free dessert as well.

Macaron Ingredients:

A classic French macaron recipe is made with egg whites, sugar, cream of tartar, a pinch of salt, almond flour, and filled with various fillings.

• Egg Whites (at room temperature)
• Sugar
• Cream of Tartar
• Salt
• Powdered Sugar
• Blanched Almond Flour: use finely ground, blanched almond flour.
• Food Coloring: I suggest using gel food coloring.
• Filling Ingredients

Step-by-Step Instructions:

• Preheat oven to 300 degrees. Beat egg whites until foamy. Add sugar, cream of tartar, and salt and beat for 8-10 minutes longer, until stiff peaks form that can stand upright.

• Stir in food coloring of choice. Sift powdered sugar and almond flour and discard excess.

• Fold flour/sugar mixture into whipped egg whites. Using a rubber spatula, carefully fold the mixture together until incorporated, about 65-75 turns of the spatula.

• On silicone baking sheet or parchment paper lined baking sheets, drop heaping teaspoons of batter onto cookie sheet 1 inch apart or place the batter in pastry bag. Pipe out 1 inch rounds.

• Tap the pan 3 times to release air bubbles.
• Let the macarons rest and dry out for 25-30 minutes. This helps to create the platform or feet on the macarons.
• Bake for 19-22 minutes or until no longer tacky. Let cool.
• Spread 1 teaspoon of filling of choice (filling ideas and recipe down below) on flat side of the cookie and top with a cookie of matching size. Cover with plastic wrap and let chill in the refrigerator.

Frequently Asked Questions (FAQ’s):

1. Why Are My Macarons Hollow? Underbaking, over-whipping the meringue, or a sudden temperature change can cause hollow shells. Try baking a bit longer at a slightly lower temp.
2. Why Did My Macarons Crack? Insufficient drying time or an oven that’s too hot often leads to cracking. Double-check your resting period and use an oven thermometer to confirm temperature.
3. How Can I Store Macarons? Store unfilled shells in an airtight container at room temperature for up to a week, or freeze them for up to a month. Fill them as needed. Once filled, refrigerate them for 2–3 days or freeze them for longer storage.
4. How Long Do I Need to Chill Them in the Fridge? Ideally, 24 hours. This process allows the shells to soften slightly and the flavors to meld with the filling.

Baking equipment you may need to make homemade macarons:

• Measuring Cups or Kitchen Scale: I will include both types of measurements in the recipe card.
• Sifter or Fine-Mesh Strainer: To remove lumps from the almond flour and powdered sugar.
• Stand Mixer or Hand Mixer: For whipping egg whites to stiff peaks.
• Flexible Spatula: For macaronage (folding the batter).
• Piping Bag & Round Tip (about ¼–½ inch): For piping the shells.
• Baking Sheets lined with Silicone Mats or Parchment Paper specifically designed for macarons.

Filling Ideas & Recipes:

There are so many types of fillings and spreads to put inside macarons.

1. Vanilla Buttercream

• Ingredients: Butter, Powdered Sugar, Vanilla, and Milk or Cream.
• Method: See recipe card for instructions.

2. Chocolate Ganache

• Ingredients: 4 oz semi-sweet chocolate, ½ cup heavy cream.
• Method: Warm cream until just simmering, pour over chopped chocolate. Let sit for a minute, then stir until smooth. Cool until spreadable.

3. Raspberry Jam or Lemon Curd

• Use high-quality jam straight from the jar, or homemade lemon curd for a bright, tangy filling. Pipe a ring of buttercream and fill the center with jam/curd to avoid leaks.

4. Salted Caramel Buttercream

• Make a simple buttercream, then fold in salted caramel sauce. Drizzle extra caramel in the center for a gooey surprise.

5. Pistachio or Hazelnut Cream

• Blend nut pastes with buttercream or ganache for a rich, nutty flavor.

Tips and tricks to making perfect French Macarons:

1.  Beating the egg whites for 8-10 minutes to create stiff peaks. It is important to bring eggs to room temperature. I will usually submerge them in a bowl of warm water for a few minutes to bring them to the right temperature.
2. Sift almond flour and powdered sugar to make a finely ground powder.  It will help create a smooth cookie. I used Bob’s Red Mill finely ground blanched almond meal. You want the almond flour to be blanched which means the skins have been removed.
3. When it is time to fold together the almond flour and stiffly beaten egg whites, it is important to not overmix because it can deflate but mix it enough to end up with a smooth cookie. Beth from Entertaining with Beth suggests turning your spatula 65-75 times. I love her preciseness! She’s a girl after my own heart. I have adapted her recipe slightly.
4. Color the batter with your favorite food coloring gels from soft pinks and peaches to Tiffany blue.
5. Invest in silicone baking sheets, such as Silpat, or parchment paper to prevent sticking. I use silicone baking sheets every single time I make cookies so they slide right off after baking.
6. After you have piped the french macaron batter onto the cookie sheets, a crucial step is to tap the pans 3 times to release any air bubbles. Let the macarons rest for 25 minutes to let them dry and create a nice crust. This is a critical step so you must be patient and let them rest. It will help to create a nice platform or feet at the base of the macaron.
7. Bake for 20 minutes.  Let cool before filling.
8. There are so many different kinds of fillings depending on your preference. A classic French macaron has jam in the center. You can use raspberry preserves, lemon curd, vanilla bean or flavored buttercream, Nutella, chocolate ganache, cream cheese buttercream, and many others.

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PIN FRENCH MACARONS RECIPE FOR LATER:

I can’t wait to hear how successful you are making your very own homemade French Macarons. You won’t need to spend $3 each at those high end bakeries anymore after mastering them at home. Find me on social media on Instagram at modern_honey.

Happy Baking! xo