French Macarons Recipe in 13 Steps
Published: 12 May 2026
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Table of Contents
Ingredients with Exact Amount
This recipe makes about 20 filled French macarons, depending on the size you pipe.
For the Macaron Shells
- 100 g egg whites, at room temperature
- 100 g granulated sugar
- 105 g almond flour
- 105 g powdered sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- Gel food coloring, optional
For the Vanilla Buttercream Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 small pinch of salt
Step by Step Recipe Method
Making French macarons at home takes patience and attention to detail, but the results are absolutely worth it. Read through all the steps before starting so you understand the full process. Prepare all ingredients first because macarons move quickly once the mixing begins.
Step 1: Prepare Your Baking Trays and Tools
Start by lining two large baking trays with parchment paper or silicone baking mats. If you want perfectly even macarons, place a printed macaron template under the parchment paper. This helps keep every shell the same size.
Fit a piping bag with a round piping tip and set it aside. Clean all bowls and tools well before starting. Even a small amount of grease or oil can stop the egg whites from whipping properly.
Preheat your oven to 300°F (150°C). Some ovens run hotter than others, so using an oven thermometer helps a lot when making macarons.
Step 2: Sift the Dry Ingredients Carefully
Add the almond flour and powdered sugar into a large bowl. Use a fine mesh sieve to sift them together. This step is very important because smooth dry ingredients help create smooth macaron shells.
If you notice large almond pieces left in the sieve, throw them away. Do not force them through the sieve because they can make the shells bumpy.
For extra smooth macarons, you can pulse the almond flour and powdered sugar in a food processor for a few seconds before sifting. Do not over-process or the almonds may release oil.
Once sifted, set the bowl aside.
Step 3: Bring the Egg Whites to Room Temperature
Room temperature egg whites whip better and create a stronger meringue. If your eggs are cold, separate the whites and let them sit at room temperature for about 30 minutes.
Add the egg whites to a completely clean mixing bowl. Make sure there is no egg yolk mixed in because fat can stop the whites from whipping properly.
Step 4: Whip the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium speed. At first, they will look bubbly and foamy.
Once the egg whites become foamy, add the cream of tartar. This helps stabilize the meringue and keeps it strong.
Now slowly add the granulated sugar, one spoonful at a time. Do not rush this part. Adding the sugar slowly helps create a glossy and stable meringue.
Continue beating the mixture until stiff peaks form. The meringue should look thick, shiny, and smooth. When you lift the whisk, the peak should stand straight without falling over.
Do not overbeat the meringue because it can become dry and grainy.
Step 5: Add Vanilla and Food Coloring
Add the vanilla extract and gel food coloring to the whipped meringue. Use gel coloring instead of liquid coloring because liquid adds extra moisture to the batter.
Mix for a few seconds until the color looks even throughout the meringue. If you want brighter macarons, remember that the color becomes slightly lighter after baking.
Step 6: Fold the Dry Ingredients Into the Meringue
Add half of the almond flour mixture into the meringue. Use a rubber spatula to fold gently. Scrape around the sides of the bowl and fold through the center.
Add the remaining dry ingredients and continue folding slowly.
This stage is called “macaronage.” It is one of the most important parts of making macarons.
At first, the batter will look thick and rough. Keep folding gently until it becomes smooth and flows slowly from the spatula like lava or thick honey.
Test the batter by lifting some with the spatula and letting it fall back into the bowl. You should be able to make a figure 8 shape without the batter breaking.
Do not overmix. Runny batter creates flat macarons with no structure. Thick batter creates shells with pointed tops.
Step 7: Pipe the Macaron Shells
Transfer the batter into the prepared piping bag.
Hold the piping bag straight above the tray. Pipe small circles about 1.5 inches wide. Keep the bag steady and avoid moving it in circles. The batter spreads naturally into shape.
Leave space between each shell because they spread slightly while resting.
After piping all the shells, lift the baking tray a few inches above the counter and tap it firmly several times. This removes trapped air bubbles.
Use a toothpick to pop any bubbles you can see on the surface. This helps prevent cracked shells later.
Step 8: Let the Shells Rest
Leave the trays at room temperature for 30 to 45 minutes. In humid weather, they may need more time.
The shells are ready when the tops feel dry and no batter sticks to your finger when touched lightly.
This resting step creates the thin outer skin that helps macarons rise properly and develop their classic ruffled feet during baking.
Do not skip this step.
Step 9: Bake the Macarons
Place one tray in the oven at a time on the center rack.
Bake for 14 to 16 minutes at 300°F (150°C). Halfway through baking, rotate the tray so the shells bake evenly.
The macarons are done when the tops feel firm and do not wiggle when touched gently.
Avoid opening the oven too often because sudden temperature changes can affect the shells.
Once baked, remove the tray from the oven and let the macarons cool completely before touching them.
Warm macarons are delicate and may stick to the parchment if removed too early.
Step 10: Prepare the Buttercream Filling
While the shells cool, make the filling.
Add softened butter to a mixing bowl and beat until smooth and creamy. Slowly add the powdered sugar while mixing on low speed.
Once combined, add vanilla extract, heavy cream, and a small pinch of salt.
Beat for another 2 to 3 minutes until the buttercream becomes light, fluffy, and easy to pipe.
If the filling feels too thick, add a tiny splash of cream. If it feels too soft, add a little more powdered sugar.
Step 11: Match the Shells
Place the cooled macaron shells on the counter and match similar sizes together. This helps create neat and even macarons.
Turn one shell from each pair upside down so the flat side faces up.
Step 12: Fill the Macarons
Transfer the buttercream into a piping bag.
Pipe a small amount of filling into the center of one shell. Do not overfill because the filling spreads when pressed.
Place the second shell on top and gently press until the filling reaches the edges.
Repeat with all remaining shells.
Step 13: Chill the Macarons Before Serving
Place the finished macarons into an airtight container and refrigerate them for at least 24 hours before serving. This step is called maturing. During this time, the filling slightly softens the inside of the shells, creating the perfect chewy texture.
Before serving, let the macarons sit at room temperature for about 15 to 20 minutes. This gives the best flavor and texture. If you enjoy homemade desserts, check the homepage for more bakery-style recipes and sweet treats you can make in your own kitchen.
Variations in the Recipe
Chocolate French Macarons
Replace 10 g of powdered sugar with cocoa powder in the shell mixture. Fill them with chocolate ganache or chocolate buttercream.
Strawberry Macarons
Add pink gel color to the shells. Fill them with strawberry buttercream or a small spoon of strawberry jam in the center.
Lemon Macarons
Add yellow gel color to the shells. Fill them with lemon buttercream or lemon curd. Lemon curd gives a bright and fresh taste.
Coffee Macarons
Add a small amount of instant espresso powder to the buttercream. This gives the macarons a rich coffee flavor.
Birthday Cake Macarons
Use vanilla shells with pastel gel colors. Add a few tiny sprinkles on top before the shells dry. Fill with vanilla buttercream.
Mistakes to Avoid
Overmixing the Batter
Overmixed batter becomes too runny. The shells spread too much and turn flat. Stop mixing when the batter flows slowly and forms a figure 8.
Undermixing the Batter
Undermixed batter stays thick and does not spread well. This can make pointed tops. Fold a little more until the batter smooths out.
Skipping the Rest Time
If you bake the shells too soon, they may crack. Let the tops dry before baking.
Using Liquid Food Coloring
Liquid color adds extra moisture. This can ruin the batter texture. Use gel food coloring for the best result.
Removing Shells Too Early
Warm macaron shells can stick and break. Let them cool fully before lifting them from the tray.
Baking at the Wrong Temperature
Too much heat can cause cracked or hollow shells. Too little heat can make sticky bottoms. Use an oven thermometer if your oven runs hot or cold.
Conclusion
French macarons take care, but they are worth every step. Once you learn the texture of the batter, the process becomes much easier. Start with vanilla macarons, then try chocolate, strawberry, lemon, or coffee flavors. Serve them at parties, gift them to friends, or enjoy them with tea or coffee at home. For more sweet and tasty ideas, check the homepage for more food recipes.
FAQs
Why did my macarons crack?
Macarons often crack when they do not rest long enough before baking. Air bubbles can also cause cracks. Tap the tray well and pop bubbles before resting.
Why are my macarons hollow?
Hollow macarons can happen when the meringue is overbeaten or the oven temperature is too high. Try baking at a slightly lower temperature next time.
Can I make macarons without almond flour?
Traditional French macarons use almond flour. Some recipes use other nut flours, but the taste and texture will change.
How long should macarons rest before baking?
Most macarons need 30 to 45 minutes. They are ready when the tops feel dry and do not stick to your finger.
Can I freeze French macarons?
Yes, you can freeze filled macarons for up to 2 months. Store them in an airtight container. Thaw them in the fridge before serving.
What is the best filling for macarons?
Buttercream is the easiest filling for beginners. Ganache, jam, lemon curd, and cream cheese filling also work well.
Why do my macarons have no feet?
No feet usually means the shells did not rest enough, the batter was too wet, or the oven temperature was too low.
Are French macarons hard to make?
They need care and practice, but they are not impossible. Measure the ingredients well and follow each step with patience.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
