French Macarons

French Macarons are delicate, elegant sandwich cookies made with almond flour, egg whites, and sugar, filled with buttercream, ganache, or jam. Known for their crisp shells and chewy centers, these pastel-colored treats may look fancy, but once I got the hang of them, I found they’re surprisingly fun and rewarding to make.

Why You’ll Love This Recipe

I love how beautiful and customizable French macarons are. I can flavor and color the shells however I like, and the filling options are endless. Whether I’m making a simple vanilla macaron or going all out with pistachio-raspberry or chocolate ganache, they always feel special. They’re perfect for gifts, parties, or when I want a baking challenge with delicious results.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shells:

• Almond flour (finely ground)

• Powdered sugar

• Egg whites (at room temperature)

• Granulated sugar

• Cream of tartar (optional, for stability)

• Gel food coloring (optional)

For the filling:

• Buttercream, ganache, jam, or other fillings of choice

Directions

1. I sift together the almond flour and powdered sugar to make sure the mixture is super fine and smooth.

2. In a clean bowl, I whip the egg whites until foamy, then slowly add the granulated sugar and continue whipping until stiff, glossy peaks form.

3. I gently fold the dry ingredients into the meringue in batches, being careful not to overmix. I stop when the batter flows like thick lava and I can draw a figure 8 without it breaking.

4. I transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with parchment paper or a silicone mat.

5. I tap the tray firmly on the counter a few times to release air bubbles, then let the shells rest at room temperature for 30–60 minutes, or until they form a dry skin.

6. I bake them at 300°F (150°C) for 12–15 minutes, rotating the tray halfway through if needed.

7. Once cooled, I pair up the shells and fill them with buttercream, ganache, or jam, then gently sandwich them together.

8. I let the assembled macarons rest in the fridge for 24 hours before serving to allow the flavors and texture to develop.

Servings and timing

This recipe makes about 20–24 sandwich cookies (40–48 shells) and takes around 1 hour of active prep, plus resting and baking time. I like to prepare them a day in advance so they have time to mature in the fridge.

Variations

I’ve made these in so many flavors—vanilla, chocolate, lemon, lavender, and more. For color, I use gel food coloring to keep the batter from thinning. I’ve filled them with caramel, fruit preserves, whipped ganache, and cream cheese frosting depending on the flavor combo I want.

Storage/Reheating

I store macarons in an airtight container in the fridge for up to 5 days. They also freeze well—just let them thaw in the fridge before serving. I never reheat them; they’re best eaten chilled or at room temperature.

FAQs

Why do my macarons crack on top?

That usually happens if I didn’t let them rest long enough before baking. I wait until the tops feel dry to the touch before putting them in the oven.

Can I make macarons on a rainy day?

Humidity can affect the shells, so I try to make them when the air is dry. If it’s humid, I use a dehumidifier or run the AC while they rest.

How do I know when to stop folding the batter?

I look for the batter to flow slowly off the spatula like lava. If it spreads too quickly or looks runny, it’s likely overmixed.

Can I use liquid food coloring?

I avoid liquid food coloring because it can throw off the texture. Gel or powdered coloring works best.

Do I have to age the egg whites?

It’s not always necessary, but I’ve had better results when I use egg whites that have been separated and left in the fridge for a day or two.

Conclusion

French Macarons take a little practice, but once I got the technique down, they became one of my favorite bakes. They’re elegant, delicious, and endlessly customizable. Whether I’m making a batch for a celebration or just for fun, there’s something magical about seeing those little feet form in the oven and biting into that perfect, chewy shell.

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