US Trends

how to make macarons

Macarons are delicate French cookies made from almond meringue shells sandwiched with creamy fillings, known for their crisp exterior, chewy interior, and vibrant colors. Mastering them requires precision, but with practice, you can create bakery-quality results at home.

Ingredients (for ~20 macarons)

Use high-quality, finely ground almond flour and aged egg whites for best results. Here's a standard recipe scaled for beginners:

Component| Ingredients| Quantities 359
---|---|---
Shells| Almond flour
Powdered sugar
Egg whites (room temp, ~68g)
Granulated sugar
Gel food coloring (optional)
Vanilla extract (optional)| 80g (¾ cup + 1 Tbsp)
80g (¾ cup)
2 large (~68g)
50g (¼ cup)
As needed
1 tsp
Buttercream Filling| Unsalted butter
Powdered sugar
Egg yolks
Milk
Granulated sugar
Vanilla extract
Salt| 220g (1 cup)
~100g (adjust for taste)
2 (~40g)
60g (¼ cup)
60g (¼ cup + 1 Tbsp)
1 tsp
⅛ tsp

Measurements in grams are crucial for consistency; weigh everything.

Step-by-Step Instructions

Follow these numbered steps meticulously—macarons are finicky due to meringue stability and "macaronage" (the folding technique). Age egg whites in the fridge for 24-48 hours for better structure.

  1. Sift dry ingredients : Combine almond flour and powdered sugar. Sift 2-3 times (or pulse in a food processor), discarding larger bits for smooth tops. This prevents lumps.
  1. Whip meringue : In a clean bowl, beat egg whites to foamy on medium speed. Add cream of tartar (pinch) if desired, then gradually add granulated sugar. Whip to stiff, glossy peaks (3-5 minutes on high). Ribbons should hold shape but flow like lava. Add vanilla/coloring last.
  1. Macaronage : Fold dry mix into meringue in thirds using a spatula. Use "J" motions: scrape bowl edge, cut through center. Continue until batter flows like thick ribbon, no streaks—about 40-50 folds. Test: Batter should settle smooth after 30 seconds. Overmixing causes flat shells.
  1. Pipe shells : Transfer to piping bag with round tip (⅜-inch). Pipe 1-1½ inch circles on parchment-lined sheets (use template). Tap trays firmly 5-6 times to pop bubbles; pop surface bubbles with toothpick.
  1. Rest : Let dry 25-60 minutes until dull and skin forms (touch-test: no stickiness). Humidity affects this—use in dry conditions.
  1. Bake : Preheat oven to 300°F (150°C). Bake 13-15 minutes (rotate halfway). Feet (ruffles) should form; tops stay smooth. Cool fully on trays before peeling.
  1. Fill & mature: Whip buttercream (heat yolk-milk-sugar mix to 160°F first, cool, then beat in butter). Pair similar shells, pipe filling, sandwich gently. Refrigerate 24 hours for flavors to meld.

Common Troubleshooting

Macarons fail often—here's how to fix issues from real bakers:

  • No feet/cracks : Oven too hot; lower temp or use convection. Rest longer.
  • Sticky tops : Underbaked or humid; bake longer (up to 18 min), use silica packs.
  • Hollow shells : Overmixed batter or weak meringue; whip longer, measure precisely.
  • Pointy peaks : Underrested; dry 45+ min.

Forum chatter on Reddit shows beginners succeed with practice—one 2024 post praised professional results after trials, emphasizing tips like these.

Pro Tips from Bakers

  • Tools : Scale, template, silicone mat, oven thermometer.
  • Filling variations : Chocolate ganache, jam, or yolk buttercream for richness.
  • Scaling up : Double recipe but bake in batches—oven quirks vary.
  • Storage : Airtight 1 week fridge or freeze shells unfilled. As of 2026, viral TikTok trends still hype "perfect macaron fails" for laughs.

TL;DR : Sift, whip stiff peaks, perfect macaronage, rest, bake low/slow. Patience yields chewy bliss!

Information gathered from public forums or data available on the internet and portrayed here.