French Macarons (Crisp Shells & Soft Centers)
Macarons are elegant French sandwich cookies made from almond flour, egg whites, and sugar. Known for their smooth tops, ruffled “feet,” and chewy centers, macarons are a true baking art—but with the right method and patience, they are absolutely achievable at home.
This recipe uses the French meringue method, making it accessible while still producing beautiful, bakery-style macarons.
Why You’ll Love This Recipe
- Classic French method
- Smooth shells with proper feet
- Light, chewy interior
- Perfect base for any filling
- Ideal for special occasions or gifting
Ingredients
Macaron Shells
- 1 cup (100 g) almond flour (finely ground)
- ¾ cup (90 g) powdered sugar
- 2 large egg whites (about 70 g), room temperature
- ¼ cup (50 g) granulated sugar
- ½ tsp vanilla extract (optional)
- Gel food coloring (optional)
Filling (Basic Buttercream)
- ½ cup (115 g) unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream
Instructions
Step 1: Prepare Dry Ingredients
Sift almond flour and powdered sugar together twice to remove lumps. This is crucial for smooth shells. Discard any coarse bits.
Step 2: Make the Meringue
In a clean, dry bowl, beat egg whites on medium speed until foamy.
Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla and food coloring (if using).
Step 3: Macaronage (Folding)
Add the dry ingredients to the meringue in two additions.
Gently fold using a spatula, pressing the batter against the bowl. The batter is ready when it flows like lava and forms a ribbon that disappears into the batter after about 10 seconds.
Step 4: Pipe the Shells
Transfer batter to a piping bag fitted with a round tip.
Pipe 1½-inch circles onto parchment-lined baking trays. Tap trays firmly on the counter to release air bubbles. Pop any bubbles with a toothpick.
Step 5: Rest
Let macarons rest at room temperature for 30–60 minutes, until a dry skin forms on top. They should not stick to your finger when touched.
Step 6: Bake
Preheat oven to 150°C (300°F).
Bake for 14–16 minutes, rotating trays halfway. Macarons are done when they have formed feet and do not wobble when touched.
Cool completely before removing from trays.
Make the Filling
Beat butter until smooth. Add powdered sugar, vanilla, and milk, beating until light and creamy.
Assemble
Pair similar-sized shells. Pipe filling onto one shell and gently sandwich with another.
Refrigerate macarons for 24 hours before serving for best texture.
Tips for Perfect Macarons
- Use a kitchen scale for accuracy
- Room-temperature egg whites work best
- Avoid over- or under-mixing
- Let macarons mature overnight
- Humidity affects results—dry days are best
Common Problems & Fixes
- No feet: under-rested or over-mixed batter
- Cracked tops: oven too hot
- Hollow shells: over-whipped egg whites
- Sticky bottoms: under-baked
Flavor Variations
- Chocolate shells (replace 10 g almond flour with cocoa)
- Lemon, raspberry, pistachio, or coffee fillings
- Salted caramel buttercream
- Ganache or curd fillings
Storage
- Store filled macarons in the refrigerator for 3–5 days
- Freeze unfilled shells up to 2 months
Final Thoughts
Macarons may seem intimidating, but once you understand the technique, they become a rewarding and impressive bake. Crisp on the outside, soft on the inside, and endlessly customizable, they’re a true classic of French pastry.