French Meringue Macarons
Delicate almond shells with smooth tops and crisp edges
French macarons are elegant sandwich cookies made from almond flour, powdered sugar, and French meringue. Unlike Italian meringue macarons, the French method uses uncooked sugar, making it simpler but more technique-sensitive. When done correctly, the shells have smooth tops, ruffled “feet,” and tender interiors.
This recipe focuses on precision, timing, and technique—the keys to perfect macarons.
Ingredients (Makes 30–36 macarons)
Macaron Shells
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100 g almond flour (finely ground, sifted)
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100 g powdered sugar
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100 g egg whites (about 3 large), room temperature & aged
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100 g granulated sugar
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¼ tsp cream of tartar (optional)
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Gel food coloring (optional)
Filling (Choose One)
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Chocolate ganache
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Vanilla buttercream
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Raspberry or lemon curd
Equipment Needed
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Digital kitchen scale
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Stand mixer or hand mixer
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Silicone spatula
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Piping bag with round tip
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Parchment paper or silicone mat
Instructions
Step 1: Prepare the Dry Ingredients
Sift almond flour and powdered sugar together twice into a bowl. Discard any large almond pieces.
This step ensures smooth macaron tops.
Step 2: Make the French Meringue
In a clean, grease-free bowl, beat egg whites on medium speed until foamy.
Add cream of tartar (if using). Gradually add granulated sugar while beating.
Increase speed to medium-high and whip until stiff, glossy peaks form. Add gel coloring during the final seconds if using.
Step 3: Macaronage (Folding)
Add the sifted almond-sugar mixture to the meringue in two additions.
Using a spatula, gently fold by scraping the sides and cutting through the center.
Stop folding when the batter flows like lava and forms ribbons that disappear back into the batter within 10–15 seconds.
Overmixing causes flat shells; undermixing causes cracked tops.
Step 4: Pipe the Shells
Transfer batter to a piping bag fitted with a round tip.
Pipe 3–4 cm (1½ inch) rounds onto lined baking trays, spacing slightly apart.
Tap trays firmly on the counter to release air bubbles. Pop remaining bubbles with a toothpick.
Step 5: Rest
Let piped macarons rest at room temperature for 30–60 minutes, until a dry skin forms on the surface.
They should not stick to your finger when lightly touched.
Step 6: Bake
Preheat oven to 150°C (300°F).
Bake one tray at a time for 14–16 minutes, rotating halfway if needed.
Macarons are done when the shells don’t wobble when gently nudged.
Step 7: Cool & Fill
Cool completely before removing from trays.
Pipe filling onto half the shells and sandwich with remaining shells.
Maturation (Essential Step)
Refrigerate filled macarons for 24 hours before serving. This allows moisture from the filling to soften the shells and create the signature texture.
Tips for Perfect French Macarons
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Weigh ingredients precisely
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Use gel coloring only
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Avoid humidity
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Clean bowls and tools thoroughly
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Practice macaronage carefully
Common Problems & Fixes
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Cracked tops: batter too thick or insufficient resting
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No feet: under-whipped meringue or oven too cool
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Hollow shells: over-whipped meringue or overbaking
Storage
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Refrigerate filled macarons up to 5 days
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Freeze up to 2 months (well sealed)
Final Thoughts
French meringue macarons are delicate, refined, and rewarding. With patience and precision, you can achieve bakery-quality macarons at home using this traditional method.