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:
|
Macaron trouble-shooting & FAQ
|
nut free macarons
|
orange choc macarons
|
 macaron ice cream sandwich |
SEE ALL RECIPES |
chocolate macarons
|
fun with macarons
|
Salted Caramel Macarons
|
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 Ann,
Just a quick thank-you for posting such a fantastic (and comprehensive) recipe and video. I tried them tonight and they were great! You are very kind to answer everyones comments too!
Thanks again!
thanks Kate
I love, love, love this! Also what is the 200 year old book your using I would love to know and check it out!
Hi Cassie, The cookbook photographed belongs to my mum and says FAMILY COOK on the spine, it is this book here… http://books.google.com.au/books?id=DtsqAAAAYAAJ&pg=PA3&lpg=PA3&dq=%22in+the+primitive+ages+of+the+world,+when+the+preservation+of+human+existence%22&source=bl&ots=ZHKnL17Non&sig=-oXkld5zCkG2RpGCEn7apDBcF5o&hl=en&sa=X&ei=2YL2ULf_GKetiAfP7oHICg&ved=0CDIQ6AEwAA#v=onepage&q=%22in%20the%20primitive%20ages%20of%20the%20world%2C%20when%20the%20preservation%20of%20human%20existence%22&f=false
You might also enjoy this link http://www.angelfire.com/md3/openhearthcooking/aaCookbook1800.html
Thank you so much!!!!
It is Amazing!!!
Ann thank you so much for the website on books. And also for the pictures of you book! I can’t stop looking at these. Thanks again! P.S. We loved our Macarons!!
Love that you have the undermixed, just right, and overmixed pictures so we know what we are doing wrong. Thanks for this!
Hello,
i was just wondering.. how was the macaroon after a day? was it hollow? was it perfect? didn’t see the final cut of the video… i am making french macaron several times and looking for the perfect recipe… i did try once and turn out great but late i have having a bad macaron…
they look perfect but when you bite it too chewy inside.. sometimes i get crumple top shell meaning too soft top shell but perfect inside.. i tried adjusting the temperature but didnt work..
‘please help! thank you!
Hi Crest, if you are finding that your shells are hollow your mixer may be more powerful that mine. Try mixing the egg whites until firm enough to turn the bowl upside down without falling out and then for a couple more minutes. They should store well either filled with ganache int he fridge or unfilled in an airtight container. If filling with cream or other wet mixtures they need to be filled at the last minute or the shell absorbs the moisture and goes soggy.
any recipe for egg less macarons?
Sorry, no egg free macarons that I am aware of.
Thanks..:)
any other eggless recipes for cakes?
I was wondering what the name of that 200 year old book was. We made the Macaron recipe tonight and it was great. Thank you. I love old books and was just wondering the name and author/publisher.
Kathy
Hi Kathy You might enjoy this link http://www.angelfire.com/md3/openhearthcooking/aaCookbook1800.html
The cookbook photographed belongs to my mum and says FAMILY COOK on the spine, it is this book here… http://books.google.com.au/books?id=DtsqAAAAYAAJ&pg=PA3&lpg=PA3&dq=%22in+the+primitive+ages+of+the+world,+when+the+preservation+of+human+existence%22&source=bl&ots=ZHKnL17Non&sig=-oXkld5zCkG2RpGCEn7apDBcF5o&hl=en&sa=X&ei=2YL2ULf_GKetiAfP7oHICg&ved=0CDIQ6AEwAA#v=onepage&q=%22in%20the%20primitive%20ages%20of%20the%20world%2C%20when%20the%20preservation%20of%20human%20existence%22&f=false
Hi Ann,
I was wondering which icing tip you used? I’ve been looking for a tip like that for ages!
Hi Panda, it is from a really cheap set that came with other tips that sit at the end with a ring that screws on the top to hold them in place. I often just use the bag and no tip, or a ziplock bag with a corner cut off.
Ann, thanks heaps for such clear instructions. Even though I used another recipe for the fact that it uses less sugar, your step by step guide made it so simple and successful on the 1st trial, except that they stuck to my baking paper – had to spray water onto the underside of the paper to get them off successfully. I used liquid pandan paste which made the macaron mixture a bit runny, and for a moment i thought they were overmixed, but upon baking and seeing the feet I was elated! The tops were very smooth too! Thanks again!!
This recipe is great! I followed it exactly and my macarons turned out amazing. I filled them with a white chocolate ganache.
Refer to my blog (reenasliving.blogspot.com) for details on my experience baking macarons using this recipe: reenasliving.com/2013/01/conquering-macaron.html
Hi Ann,
I don’t have almond powder but I put some almonds in the grinder and it turned out into a paste mixture. Can I still use that?
Thanks,
Amal
Hi amal El-Emary no, try the almonds and icing sugar in a food processor, don’t over process.
Hi! Quick question. I made macarons yesterday using a silicon macaron mat. I let it sit for maybe 15-20 mins before baking. I put it on the 3rd of 4 racks of our oven which was set on 300F (148C) and let it cook for 15-18 mins. It turned out great or so I thought. When I started pulling off the macarons, the bottom was stuck on the mat. There were a few that sort of just “pops off” and turns out perfectly but most of it were stuck. Should I have baked it more? Placed it higher on the oven? BTW, our ovens heating element is on the top part (just cause I’ve seen other ovens that have the heating element on the bottom part.)
Thanks in advance! 🙂
Hi Nyx, Try putting non-stick baking paper on top of the baking mat, nothing sticks to it. They come of more easily when cold. I have used a silpat and the nonstick baking paper and it definitely comes off the paper easier than the mat. Only other possibility is that they could be a little underdone – fi that’s the case when you get to this stage next time move down to the bottom rack and put an empty tray on the rack above to shield from cooking more on top.
Do the egg whites need to be aged or left at room temperature before you start?
Hi Annie, no not for this recipe.
Hi Ann, I just made the macarons and they turned out very flat. They also have holes in them and they look like sponges. I used egg whites that are in a carton and have already been separated, and my peaks never got very dry looking or very stiff. HELP ME!!!!!
Hi Charlotte, if you egg whites did not whip up dry and stiff then you were in trouble from the beginning. I have never used the carton egg whites but I know they are used by body builders trying to have a very low fat, high protein diet before competitions. Anyway if you keep whipping them do they become stiff? If not then go for fresh eggs, use the yolks to make chocolate gelato.
Hi Ann,
Thanks for the website! I have never felt confident enough to attempt macarons until discovering this page. Mine came out almost exactly as they should have 1st time round, with the exception of some discolouring. They were done in about 30 mins and started to discolour at the 15 min mark. There seemed to be no real difference as to the top or bottom of oven. Of course at that stage they weren’t ready to take out either. Fan force oven set at 125. Any suggestions?
Cheers,
Lisa
Will it affect my out come if I don’t add food colouring?
Hi Maria, they will taste and work out the same without the colour they will just not be colorful.
Hi Audery, I have done many experiments with the recipe on this web page but I have not used a supermarket packet mix before so I am really sorry I am unable to help with that one. I have never seen a macrons split in the middle like the pic you sent. Try this recipe instead of the packet mix and see how you go : )
am I suppose to use food coloring? I don’t have any food coloring is there something similar that I can use?
Hi Teedy Bear, you do not have to colour your macarons you can leave them plain if you prefer. If you want them coloured then gel or powdered colour are the way to go.
I just wanted to say THANK YOU very much!
I have now successfully make a whole lot of these Macaroons
and I have to say that your Video is great and the trouble shooting video you have is BRILLIANT! too!
I made 2 failed attempts at making them and found that it was the food colouring that caused most of my problems… Liquid and gel food colour are Rubbish for making these babies!
I ended up buying paste colour from a cake decorating shop and hey presto! AWESOME Macaroons!
I have tried to add an image so you can see then but not sure if its added or not so fingers crossed! and thanks again
penrithcrafts.blogspot.com
Hi me again, Quick question Ann,
when I am cooking the macaroons I seem to have to cook them longer to get them to come off the sheet clean…
However when I cook them longer they are starting to get a little cooking colour…
When you first take them from the oven do they come off clean straight away or do you have to let them go cold first..
thanks Samantha :0)
Ann thank you they were a total hit! Xx
Ps did you see my other quick question a above? Xx
Oh Wowo they look fantastic, just scrolled down in comments and can not see another question from you on this page but hopefully it will come up on the next page. If not ask again to get it to the top of the list in my inbox : )
Hi Samantha, found it… They come off easier if you leave them to cool first but you can tell as soon as you take them from the oven if they are not ready the whole middle stays on the paper. Yes it is the balance between making sure they are done but not letting them brown. Sometimes it is just a couple of minutes difference. I often have them a little brown if I get distracted with kids – see the nut free recipe for example.
Thanks Ann!
I really loved making them and made boxes and gave them as presents too! thank you for all your help!
Beautiful boxes
Hi
Your recipe looks great , I don’t have caster sugar or icing sugar , actually I don’t know the difference ! How can I use that or what can I use instead ? Thanksss 🙂
Hi Nasim, Caster sugar is superfine white sugar. You can make it by putting normal white sugar in a blender or food processor and blitzing until fine. Icing sugar is even finer – it feels like a powder. The icing sugar is sometimes called powdered sugar and is really needed for this recipe. I have experimented with using all caster sugar but some of them worked and so,me cracked.