Learn how to make a classic French macarons recipe with this step-by-step guide. I break down the full process and share my best tips for smooth shells, sturdy feet, and a creamy, flavorful filling. These elegant treats may have a reputation for being tricky, but with the right technique, home bakers can absolutely master them with relative ease.
You’ll also find blueberry, raspberry, and pistachio flavor options, plus key baking notes (like pan color, mat vs. parchment, and mixing at the correct high speed) to help you get consistent, bakery-quality results at home!
What are Macarons?
Macarons, not to be confused with macaroons, which are dense, chewy, coconut cookies, are classic sandwich cookies that originate from France. Made with almond flour, powdered sugar, and whipped egg whites, they’re filled with buttercream, jam, or ganache and chilled in the fridge. They’re known for their smooth tops, ruffled “feet,” and slightly chewy centers.
I quickly discovered why French method macarons are known for being difficult to prepare when making them for the first time during my season on MasterChef. However, since then, I’ve learned a few things, largely with the help of my friend, Amaury Guichon, who is a master pastry chef.
Now that I know what to look for at each stage, the steps are surprisingly simple, and the ingredients are easy to find at your local grocery store. I’ll walk you through everything step-by-step so you can approach homemade macarons with confidence and a little patience!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
Macaron Shells
- Egg Whites – Using aged egg whites instead of fresh egg whites produces a more stable meringue and smoother shells. Be sure to weigh them for accuracy! Also, skip carton egg whites, as the pasteurization process degrades their protein, leading to flimsy shells.
- Granulated Sugar – Whipped into the egg whites, this creates a strong, glossy meringue that contributes to the crisp exterior and chewy centers we want.
- Powdered Sugar – This creates a smooth texture while adding a touch of sweetness.
- Almond Flour – Use finely ground, blanched almond flour. Coarse or oily almond flour can lead to lumpy shells or cracked tops.
- Food Coloring – Powdered food coloring is best for macarons because it doesn’t add extra moisture. Liquid or gel food coloring can affect the batter’s consistency.
- Flavored Extract – This is optional, but a small amount adds flavor without overpowering the shells. Stick to concentrated extracts like raspberry or blueberry, and use them sparingly.
Basic Buttercream Filling
- Unsalted Butter – This forms the base of the buttercream. Allow it to soften for easy mixing.
- Powdered Sugar – This adds structure and sweetness without making the buttercream grainy.
How to Make a Classic French Macaron Recipe
1. Age the Egg Whites
2. Prepare the Shells
3. Fill the Macarons
Macaron Filling Variations
One of the best parts about macarons is how easy they are to customize. Have fun with different colors. Powdered food coloring makes it easy to create different colors without affecting the batter’s consistency. This is especially useful when making mixed batches for holidays, gifting, or special occasions.
This recipe includes three flavor options that pair perfectly with delicate almond shells.
Blueberry Filling
Add a touch of blue food coloring powder to the macaron shells. Then, include blueberry powder, heavy cream, vanilla extract, lemon juice, a pinch of salt, and optional blue food coloring in the buttercream. Pipe the buttercream around a blue shell, and fill the center with blueberry jam or preserves.
Raspberry Filling
Tint the macaron shells with pink food coloring powder. Then, for the buttercream, add seedless raspberry jam, heavy cream, vanilla extract, lemon juice, salt, and optional pink food coloring. Pipe the buttercream around the shell, and fill the center with additional raspberry jam.
Pistachio Filling
Use pistachio flour in the macaron shells for a naturally nutty flavor. For the buttercream, mix in pistachio cream, heavy cream, vanilla extract, lemon juice, and salt. Pipe the buttercream around the shell and fill the center with more pistachio cream.
Note: Flavor carefully. While this recipe focuses on fruit and pistachio fillings, chocolate macarons require slightly different ratios and techniques. Stick to tested flavorings when you’re still mastering the basics.
Nick’s Tips for Success
- Weigh everything. Macarons are all about precision. Use a kitchen scale for the shells to avoid ratio issues that can affect the texture and lift.
- Short-cut egg white method. If you’re short on time, skip letting your egg whites rest, and microwave them in five-second increments instead, heating the egg whites for no more than 15 seconds total. Then, measure out exactly 105 grams.
- Don’t under- or over-mix. Proper macaronage, or the process of combining the batter, is the most important step when making a batch of macarons. The batter should flow like thick lava and ribbon back into itself within about ten seconds.
- Work in layers for clean results. When piping, aim for an even layer of batter that settles smoothly. Avoid overmixing, which can cause the shells to spread into large pieces instead of holding their shape.
- Tap the trays aggressively. Dropping the pans releases trapped air bubbles, which prevents hollow or cracked shells.
- Adjust the bake time depending on the type of pans. Light-colored pans with silicone mats often need a slightly longer bake, while dark pans or parchment paper can bake faster. Watch the shells, not just the clock.
- Let macarons mature. Chilling filled macarons for 24 hours improves texture and flavor, giving you a soft, bakery-style center.
French Macarons Recipe
Equipment
- 1 Digital Kitchen Scale
- 1 Stand Mixer with Whisk and Paddle Attachments
- 1 Fine Mesh Sieve
- 1 Silicone Spatula
- 1-2 Piping Bags
- 1 Round Piping Tip (Wilton #12)
- 2 Silicone Macaron Mats or Parchment Paper
- 2 Baking Sheets
- 1 Offset Spatula (Optional)
- 1 Clean Kitchen Towel
Ingredients
Macaron Shells (Base Recipe)
- 105 gram egg white, aged
- 144 gram almond flour
- 125 gram powdered sugar
- 105 gram granulated sugar
- powdered food coloring, pink: ¾ teaspoon, green: 1 teaspoon, or as desired
- optional: 2-3 drop flavored extract, blueberry or raspberry
Pistachio Macaron Shells (Optional Variation)
- 105 gram egg white, aged
- 105 gram granulated sugar
- 125 gram powdered sugar
- 100 gram almond flour
- 44 gram pistachio flour
- powdered food coloring, optional
Buttercream Filling (Choose One)
Blueberry Filling
- ½ cup (113 gram) unsalted butter, room temperature
- 1¼ cup (140-156 gram) powdered sugar
- ¼ cup (30-35 gram) blueberry powder, optional
- 1½ tablespoon (22 milliliter) heavy cream
- ½ teaspoon (2½ milliliter) vanilla extract
- ⅛ teaspoon (0.6 milliliter) lemon juice
- pinch of salt
- blue food coloring, optional
- ¼ cup (85 gram) blueberry jam or preserves, for filling
Raspberry Filling
- ½ cup (113 gram) unsalted butter, room temperature
- 1½ cup (140-156 gram) powdered sugar
- 1 tablespoon (20 gram) seedless raspberry jam
- 2 teaspoon (10 milliliter) heavy cream
- ½ teaspoon (2½ milliliter) vanilla extract
- ⅛ teaspoon (0.6 milliliter) lemon juice
- pinch of salt
- pink food coloring, optional
- ¼ cup (85 gram) seedless raspberry jam, for filling
Pistachio Filling
- ½ cup (113 gram) unsalted butter, room temperature
- 1½ cup (140-156 gram) powdered sugar
- 1 tablespoon (20 gram) pistachio cream
- 2 teaspoon (10 milliliter) heavy cream
- ½ teaspoon (2½ milliliter) vanilla extract
- ⅛ teaspoon (0.6 milliliter) lemon juice
- pinch of salt
- ¼ cup (85 gram) pistachio cream, for filling
Instructions
Age the egg whites
- Separate four eggs, placing the whites in a clean bowl. Cover loosely, and let sit at room temperature for 24 hours. Shortcut: Microwave fresh egg whites in five-second intervals (up to 15 seconds total) to gently dehydrate. Measure exactly 105 grams after.
Prepare the baking sheets
- Line two baking sheets with macaron template silicone mats. Wipe the mats with white vinegar to remove any moisture, dust, or grease.
Mix the dry ingredients
- Sift the almond flour (and pistachio flour, if using) with powdered sugar twice. Set aside.
Make the meringue
- Wipe a stand mixer bowl and whisk attachment with vinegar. Add egg whites, and beat on medium speed until foamy, about one minute.
- Gradually add granulated sugar, increase to medium-high speed, and beat until stiff, glossy peaks form, about five to seven minutes.
Color and strengthen the meringue
- Add powdered food coloring and optional extract, if using. Mix on medium speed for one to two minutes until evenly incorporated.
- Increase to high speed, and whip for 30 seconds. The meringue should form stiff peaks that stand straight up.
Macaronage
- Sift the almond flour mixture directly into the meringue. Using a rubber spatula, fold firmly (about 60-70 folds) until the batter flows like thick lava and ribbons back into itself within about ten seconds.
Pipe the shells
- Transfer batter to a piping bag fitted with a round tip (Wilton #12). Pipe shells onto the prepared mats.
- Drop the baking sheets onto a towel six to eight times to release air bubbles. Rest for 30-45 minutes, until the tops are dry to the touch.
Bake
- Bake one sheet of macaron shells at a time at 275°F (135°C) for 23 minutes, rotating halfway through. Let shells cool completely on the mats before removing.
Make the buttercream
- Beat butter in a stand mixer with the paddle attachment until light and creamy. Add the remaining ingredients for your chosen flavor, and beat on low until combined, then on high for three to four minutes until smooth.
Assemble
- Match shells by size. Pipe the buttercream around the edge of one shell, and add jam or cream to the center, if desired. If not filling, simply cover the entire cookie with frosting. Sandwich with another shell.
Chill and serve
- Chill assembled macarons for 24 hours before serving to allow the shells to soften and flavors to meld.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
The most common macaron mistakes come down to technique and precision. Over- or under-mixing the batter can lead to cracked shells, flat cookies, or weak feet. Not whipping the meringue to stiff, glossy peaks can also prevent the shells from rising properly.
Skipping the resting time is another big issue. Without a dry skin on top, macarons are more likely to crack in the oven. Ingredient accuracy matters, too. Measuring by volume instead of weight or using coarse almond flour or almond meal can throw off the texture.
Finally, baking conditions play a huge role. Pan color, baking surface (silicone mat vs. parchment), and oven temperature all affect how macarons bake. So, small adjustments may be needed to get consistent results.
This usually happens if the meringue wasn’t whipped enough, the batter was overmixed, or the shells didn’t rest long enough before baking. High humidity and low oven temperature can also prevent feet from forming.
Cracked shells are often caused by under-rested macarons, excess moisture in the batter, or an oven that’s too hot. Make sure the tops are completely dry to the touch before baking.
Hollow shells can result from overwhipped meringue, baking at too low a temperature, or removing the macarons from the oven too early. A fully baked shell should release cleanly from the mat.
The shells should feel set and not wiggle when gently nudged. If the tops slide, they need more time. Baking time can vary depending on pan color and whether you’re using silicone mats or parchment.
Great success baking these. Love it.
Loved this recipe
First time baking Macaroons as a teen, one of the hardest treats to Master. Came out perfect from this recipe, my family even asked where I got them from because they were so good and were shocked to find out that they are homemade. They taste even better than the store bought.
One of the best recipes for French macron beginners (just follow everything very closely)!
i need you make me some and deliver for free at 1700 Klatt Rd, New London, WI 54961
I made these for my college class and they loved them so much.
that’s a good recipe ❤️
I’ve never had them come out so perfect
These were so fun to make! And the different fillings are all so tasty!