French Macarons Recipe

Pistachio, raspberry, and blueberry French macarons.

5 from 8 votes

These classic French macarons feature smooth almond shells with crisp edges, chewy centers, and a creamy filling. This step-by-step recipe includes tips, flavor variations, and baking notes to help you get bakery-quality results at home.

Prep Time45

Cook Time1 23

Rest Time + Chill Time45

Total Time1 1 53

Course: Dessert

Cuisine: French

Keyword: French macarons, homemade macarons, macarons recipe

Servings: macarons

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 unsalted butter room temperature
1¼ cup powdered sugar
¼ cup blueberry powder optional
1½ tablespoon heavy cream
½ teaspoon vanilla extract
⅛ teaspoon lemon juice
pinch of salt
blue food coloring optional
¼ cup blueberry jam or preserves for filling

Raspberry Filling

½ cup unsalted butter room temperature
1½ cup powdered sugar
1 tablespoon seedless raspberry jam
2 teaspoon heavy cream
½ teaspoon vanilla extract
⅛ teaspoon lemon juice
pinch of salt
pink food coloring optional
¼ cup seedless raspberry jam for filling

Pistachio Filling

½ cup unsalted butter room temperature
1½ cup powdered sugar
1 tablespoon pistachio cream
2 teaspoon heavy cream
½ teaspoon vanilla extract
⅛ teaspoon lemon juice
pinch of salt
¼ cup pistachio cream for filling

US Customary - Metric

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

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. Always measure macaron shell ingredients by grams for the best results.

*Ingredients used will vary, depending on the flavors chosen.

*Silicone mats bake slightly slower than parchment paper. Adjust bake time as needed.

Storage: Store filled macarons in an airtight container in the fridge for up to five days. Freeze filled or unfilled macarons for up to one month. Thaw in the fridge overnight before serving.

Nutrition