Easy French Macaron Recipe (Macaroons)
I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? And which recipe do you use for your macarons? So here it is… french macaron recipe and troubleshooting.
On a recent holiday I found a 200 year old cookbook on my mums bookshelf. It tells that King Henry VIII granted an estate in Leadenhall Street to a Mistress Cornewallies in reward for the fine puddings that she presented to him. Follow these easy steps to make macarons fit for a king. You will aquire such indulgence that is pleasing to the palate and if you’re lucky enough perhaps you too will be granted an estate!
The picture above shows the 200 year old macaron recipe. They called them almond puffs. Personally I prefer to make them using my electric mixer using the recipe below.
French Macaron Recipe Ingredients
4 large egg whites (or 5 small) approx 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar (also known as superfine sugar)
1 1/2 cups or 230g (8.11 ounces) pure icing sugar. IF you wish to use icing mixture INSTEAD of icing sugar you will need 1 3/4 cups or 275g (9.7 ounces) icing mixture
1 cup or 120g (4.23 ounces) almond meal
2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional) note too much liquid will make the macarons fail so if it is your first time making them try with no colour until you’ve got the technique sorted.
Macaron Recipe Directions
This recipe makes approximately 40 shells or 20 filled macarons
Preheat the oven to 150C (302 degrees Fahrenheit)
Sift the almond meal and icing sugar and salt together, discarding any almond lumps that are too big to pass through the sieve.
Place egg whites and caster sugar into a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. How long this takes will depend on you mixer.
Continue to whip for 1-2 more minutes.
Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Fold the almond & sugar mixture into the egg whites. This is the most important step and where most first time macaron bakers have trouble.
It should take roughly 30-50 folds using a rubber spatula but obviously this will vary depending on your folding technique. The mixture should be smooth and a very viscous, not runny. Watch the video to see what you are going for. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top. See the macaron troubleshooting post for examples.
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for approximately 20 minutes. Make sure you are using NON-stick baking paper or they will stick. Check if the macarons are done by quickly opening the oven and slightly pressing on top of one – if it squishes down slightly it’s not yet ready, close the oven so the oven temp doesn’t change. Taking them out of the oven too soon will mean the insides will drop and you’ll have hollow shells.
PLEASE make sure you watch the macarons FAQ and troubleshooting video. This way you can learn from the mistakes and questions of those who have made them before you.
Filling your macaroons
My favorite is flavoured ganache, but you can use jam and cream, butter cream or just eat them plain.
Ganache Recipe
100g (3.53 ounces) chocolate
30ml cream
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
More macaron recipes for you:
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Macaron trouble-shooting & FAQ
|
nut free macarons
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orange choc macarons
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 macaron ice cream sandwich |
SEE ALL RECIPES |
chocolate macarons
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fun with macarons
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Salted Caramel Macarons
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My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
hi:) how do you make the cream for the macaroons? Any recipe?
Hi teresa, the cream in the pink ones is just heavy cream whipped with beater until it is thick : )
Ann,
Thank you so much for the recipe and helpful tips! I made these for the first time and they turned out great!! I didn’t have a sieve so the cookie part is a little tiny bit bumpy, but other than that they were perfect. I’m excited to make more! Your tutorial really helped!
yummm kayla, they look good.
Hi Ann,
If I wanted to make macaroons in different colors do I have to make separate batches??? Can I add in food coloring/ food coloring gel into the batter after I mix it??
hi lucy, I would make seperate batches, you can make 1/4 of the recipe at a time if you need less
I am not sure whether this is the 2nd time I have posted cos my previous comment is M.I.A.
My macarons turned out so cute. Unfortunately, their feet are missing! Please tell me where they have gone to. :3
Hi Arian, I just checked down the page and I can see your first comment there. I answer all the comments and questions for the blog and youtube once a week that’s why you couldn’t see the first comment up yet. They look very cute, but you are right no foot. The foot forms about 15 minutes into cooking, make sure you do not open your oven before hand and lower the oven temp. The other culprit is usually the colouring, try making without colour and see if that fixes it, then use different colour or powdered colour.
Thanks! Will try today! C:
I tried again already. It didn’t work. ):
Could it possibly be that I have overmixed the batter?
possibly but if you watch the trouble shooting video the over-mixed ones look flatter and they still have some foot. The under mixed ones have no foot but are not as smooth as yours on top.
Sorry for commenting a lot of times. xD
Is it also not recommended for me to half the recipe? Because I tend to do that.
Hi! I am preparing macarons for my sisters birthday party this coming Saturday and I am going to make a test batch. I have read that the egg whites need to be room temperature and separated up to three days ahead of time. Is that just a myth? What do you recommend?
Hi Jazmine, I use my eggs straight from the fridge and seperate and use immediately. I have not tested leaving them out to ‘age’ them as they work fine without doing that.
Hi Ann,
Thanks for sharing your recipe in details!! They are great and your videos are so helpful! Anyway, I realize my macaroons are a bit chewy. Is it because I baked too long ( I baked 23 mins than 20 mins)? Other than that, they look good and taste good too!
Really appreciate your sharing and help!
Hello Anne, Just wondering why you dont let them stand before you put them in the oven?
Hi Berni, I experimented with putting them straight in and letting them sit for varying times and found no improvement with letting them stand. If using a different recipe follow their instructions but for this recipe you can put them straight in the oven.
Hi Ann, it’s me again =]
Do you have any recipes for pistachio macaroons or pistachio filling??
Also, can I mix in food coloring/food coloring gel after the batter is mixed in? I would like to make different color shells
Thanks again!!
Hi lucy, You can swap pistachios for the almonds if they are finely ground. The almonds are usually blanched and peeled before grinding so there is no husk, ensuring a smooth macaroni shell.
For the filling you can make a white chocolate ganache. Boil the cream with some chopped pistachios then turn off and leave for flavour to infuse for about 20 minutes. strain the cream bring to boil again and pour over the white chocolate. add green colour if you like and chapped roasted pistachios if you want he crunch.
Thanks a lot!!!
THANK YOU THANK YOU THANK YOU! I always thought macarons would be too difficult to make. Your video really gave me the courage to try! I have been very happy with the recipe and think I’m getting the hang of it. Thanks again!
lovely Kathleen, great job
Hi, Ann.
I was wondering…how long does it take you on average to make your macaroons, from start to finish? I’d like to make it for a cooking club but I am unsure how much time it consumes. Thank you.
Hi Ann, I want to try this recipe, does using gel colorly? Lastly s also spoil the consistency of the batter. Also I have a gas oven, would they be baked perfectly? Lastly can I just use almonds grinded into fine powder without peeling them first?
Hi Ash, Now there is a new question, using almonds that have not been blanched – that should work except that you will get flecks of brown through your macarons. Gas oven is fine 150 degrees C = gas mark 2. Unsure quite what you meant by your first question are you asking can you add the colour later or can you use gel colour?
sorry, realized that there is a typing error. i meant will adding gel colors also effect consistency of batter and can we add gel colors at a later stage?
You can use a small amount of gel colors too much extra moisture makes the shells not work when baked. Adding the colours later can be tricky not the over mix the batter while getting the colour fully incorporated. Instead try making 1/4 or the recipe at a time and colouring it that way.
hey ann,
thank you for your response! here’s a picture of my earl grey macaroons <3
keep up the brilliant work, you are very inspiring. i love it!
from a german fan
They look lovley becca and great pic too : )
Hi, I’m struggling to find almond meal 🙁 someone suggested I use ground almonds……..will this work?
Thanks
Hi Stephne, Almond meal is almonds that have been blanched (and peeled) ground finely. So if you can find blanched alomonds and grind them finely that is perfect.
Hi Ann,
I live in the US, I cannot find any castor sugar, pure icing sugar, or icing mixture. Anything else I can use to substitute those items?
Thanks!
Hi Lucy I believe that in the US icing sugar is called powdered sugar and caster sugar is superfine sugar. Caster sugar is just normal white sugar ground finer so that it dissolves quicker when it is in baking.
Thanks Ann!!
Hey Ann! 🙂 Do you know, could I make my own caster sugar by puting regular sugar in a food processor? Or is it safer to just buy it? (I can’t seem to find it at any local stores). Thanks a bunch! XX
Good question I have only ever seen it make icing sugar in a processor, I am not sure how you would control it to only make caster sugar. Can you find superfine sugar? It may just have a different name where you are.
I’ve tried making macarons a few times but it never turn out quite right. I saw your video on youtube and decided to give it another chance. It came out GREAT except one minor problem. It was a bit hollow inside. I don’t know whats the cost of it. After pipping it out i tapped it 3 times on each side of the tray and left it sit there for 30 so the skin can form. I was told it would help make the macarons come out right, but why is it hollow inside? the chewy texture is there, the feet form and from the look of it, it came out right but it was hollow. 🙁 please tell me what I’m doing wrong.
Hi nikki, I am glad they turned out nearly perfect. A few tips that will help 1. this recipe does not need to be left on the bench, as long as your oven is preheated to the correct temp just put them straight in, 2. hollow – can be over-mixed meringue, every beater is a bit different try mixing until you can turn the bowl upside down without it falling out and then for a couple of minutes more only. OR it can be if you take them out of the oven too early or open the oven to check them long enough for the oven temp to drop before they are done. Then the inside will drop down to the base leaving them hollow. Hope that helps : )
OH MY that might be why. I do tend to open the oven a couple of times to see if the feet form! I shall make it this weekends with your tips in mind ! THANK YOU! ^_^
Thank you so much for sharing, been dabbling in pastry for the last couple months. These are by far my favorite.
beautiful macarons, thanks for sharing jason
Hi, I wanted to know if you would recommend using the weight measurements or the cup measurements over the other?
Hi Ann, I use the weight. But I have weighed and measured the equivalent in cups so it should work out the same : )
I tried a recipe for macarons found on Martha Stewart’s website and it failed miserably. Her recipes always look good but never work for me, because they always give such vague instructions! I then searched the web and found your recipe, watched the video and read the instructions, and VOILA! My macarons came out PARFAIT! I am so thankful for your video and step-by-step instructions! How cool that you used a 200 year old book for inspiration, as well! Thank you, Ann.
Glad they worked for you Lilja thanks for taking the time to write a lovely comment.
Great recipe! Just made the shells! I am in North America, so I made abig mistake and baked my first batch at 150 fahrenheit instead of celsius. Woops! I was wondering why they werent cooking. lol. Turned the oven up for my second batch and they were much better. Now making some peppermint schnapps buttercream to fill them with.
If I have enough energy in me, ill dip ’em in chocolate.
Thanks for the recipe, super helpfull!!!
lol, I am glad you worked it out. They sound lovely.
Among all the other macaron recipes I have stumble upon, this, I was most excited about as it is very detailed. When making my meringue, I was confident I’d conquer this recipe with flying colors. But I was wrong. =( I plan to try it again, though, cause I’m pretty sure i’d done something wrong. My entire batter was too liquidy. My question: Is it possible to over mix your egg whites and sugar? At first it was coming along fine, but I wanted to be sure, so I kept it mixing in the (electrical) mixer a little longer. And also, when piping your macarons, what size piping tip do you use? Or do you just use a coupler?
Hi Rachel, Mix your egg whites and sugar until they are firm enough to turn the bowl upside down without falling out and then for 2 minutes more then stop. Too runny is usually from over mixing when you add the almond mixture. Make sure you use a rubber spatula as it is gentler so you have more folds to get it right. I just use a coupler in the video, but sometimes i put it in a ziplock bag and cut the corner off the bag, especially if making mini ones. Also watch the FAQ video here https://wellness-wave1.news/public_html/macaron-recipe-faq-troubleshooting/%3C/a%3E%3C/p%3E