becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Learn how to make macarons with this classic French macaron recipe! Featuring almond flour macaron shells with creamy vanilla buttercream filling sandwiched in between, these traditional French pastries are sure to impress.
Why Make This French Macaron Recipe?
Making French macarons from scratch poses something of a culinary challenge. Combining precision, creativity, and sometimes just plain luck, these finicky French pastries often require an extra dose of patience.
The first time you make macarons, they probably won’t turn out correctly. That’s just reality. It might take three batches, or five, or ten, before you finally find yourself with a decent batch of shells. At this point in my pastry life I’ve made hundreds of batches of macarons, and whenever I work in a new space, it still takes me a full day of testing to get the shells just right.
That said, persistence pays off. Once you’ve got the method down, you’ll whip up more macarons that maca-wrongs. And the satisfaction of crafting these delicate, colorful confections is absolutely worth the time it takes to get there. French macarons make great gifts, and they’re sure to impress at any bake sale, bridal shower, afternoon tea party, or graduation celebration. Plus, homemade macarons provide plenty of room for imagination. Customize the flavors and colors, create unique filling combinations, or decorate the shells with fun designs or toppings. You’ll never run out of ideas for making creative macarons.
The Finicky French Macaron
I first made macarons at Le Cordon Bleu London. Toward the end of the Basic Pâtisserie course, our class participated in a demonstration and practical lesson where we learned how to make traditional macarons, along with a few other classic French petit fours like Nancy macarons and florentine biscuits.
This first attempt at macarons was…not good. In fact, they turned out so incredibly awful that, despite religiously documenting every step of every lesson at pastry school, I did not take a photo of the finished product.
Part of it wasn’t my fault—my kitchen partner and I were assigned to a faulty oven, and despite setting the temperature correctly, it ran way too hot. (Macarons require a fairly low temperature—in my recipe, they bake at 140° C, or about 285° F.) Because of the high heat, our macaron shells rose immediately and we made little macaron-style soufflés instead!
I think the biggest lesson I learned that day was that macarons are, in fact, very finicky. So many factors—temperature, humidity, tray type, lining method, oven, ingredients, macaronage—can cause a batch of macs to go awry. Over the years I’ve watched several highly accomplished professional chefs experience their own macaron “fails.” I once took a macaron-making class at a bakery owned and operated by a French chef. After two failed batches, the chef threw up his hands and had to call in another chef for backup. It happens.
All of this to say, don’t give up! You’ll probably experience a fail every now and then, but trust me—there is nothing more rewarding than when a tray of macaron shells turns out exactly right.
How to Make Macarons
The process begins by sifting almond flour and confectioner’s sugar in one bowl, then whipping egg whites and caster sugar in another. Next, you’ll use a rubber spatula to fold the dry ingredients into the meringue (a technique known as macaronage), mixing just enough to form a smooth batter. Pipe the batter into rounds and let the tray rest until the shells develop a dry skin on top. This resting period gives French macarons their signature smooth top and ruffled “feet.”
Once dry, bake the piped shells until the macarons no longer “dance” on their feet (ie: move or jiggle when touched), cool, then fill as desired—you can use buttercream, jam, ganache, curd, caramel, marshmallow, or anything else you’d like.
French Macaron Recipe Ingredients
- Almond flour – The key component in macaron shells. Opt for finely ground almond flour, not coarse almond meal or ground almonds. And try to choose a brand that isn’t oily. (I’ve had good luck with Blue Diamond in the US). If you haven’t made macaron shells before, it might take buying a few different brands to settle on the one that works best for you.
- Gel food coloring – You’ll need gel colors for the macaron shells and the buttercream. For this batch I used Chefmaster’s gel coloring in Violet.
- Confectioner’s sugar – Also known as icing sugar, or powdered sugar. You’ll sift this with the almond flour before folding it into the meringue.
- Egg whites – For consistency, opt for fresh egg whites rather than the boxed kind. This recipe calls for 50 grams of egg whites, or roughly 1-2 eggs depending on the size.
- Caster sugar – Also known as superfine sugar, in the US. Finer than granulated, caster sugar makes the meringue (and the finished shells) silky-smooth.
Making the Basic Macaron Filling
You can make a basic macaron filling with just four ingredients: unsalted butter, confectioner’s sugar, whole milk (or non-dairy milk of choice), and flavoring, plus gel food coloring if you prefer tinted buttercream:
Simply whip the softened butter with a hand or stand mixer, then mix in the confectioner’s sugar, milk, and gel food coloring for a sweet and smooth buttercream.
For this recipe, I’ve kept the filling simple. I’ve opted for vanilla bean, but you can adapt this recipe to make any kind of buttercream you’d like. Simply swap the vanilla bean paste for the flavoring of your choice—strawberry, orange, bubble gum, coffee, cheesecake, banana…it’s up to you! You can also play around with different gel food colorings, or even mix colors for a rainbow buttercream macaron.
Macaron Tools and Equipment
Before making macarons, I recommend gathering the following tools and equipment:
- Disposable piping bags – You’ll need one piping bag for the macaron shells, and a second for the buttercream filling. I prefer disposable bags for easy cleanup, but you can use a reusable bag if preferred. (If using a reusable bag, reserve a separate one for macarons only. Residual oils from ganache or buttercream can ruin a batch of macaron shells.)
- Piping tips – I used a 5/8-inch round tip to pipe the macaron shells and the buttercream. You can go slightly bigger or smaller if desired, or pipe the buttercream with a star or other decorative tip.
- Mesh sieve – For sifting the confectioner’s sugar and the almond flour. Sifting removes coarse pieces of almond, hard sugar pieces, or bits of shell. Do not skip the sifting step.
- Kitchen scale – Do not attempt this recipe without a scale. See my notes below.
- Parchment or silicone mats – For lining your trays. I prefer silicone because it doesn’t slip around like parchment, but it’s up to you. Some bakers also use mats printed with a round template, but I just pipe mine freehand.
- Hand or stand mixer – Also a non-negotiable. You’ll need an electric mixer to whip the egg whites and sugar into meringue for the macaron shells.
To learn more about the best tools and equipment for making macarons, check out this list of Macaron Tools I Love.
Tips and Tricks for Making French Macarons
Use a scale – While I develop all of my recipes by weight, I do usually provide volume as a secondary measurement. Macarons are the exception. “Tante pour tante” (equal parts almond flour and confectioner’s sugar) plays a crucial role in making macarons, and you can’t precisely measure these ingredients with a measuring cup.
Line the trays – You can use silicone mats or baking parchment to line your trays. Do not pipe directly on a greased or unlined tray—it won’t work!
Pop the bubbles – After piping, tap your tray firmly on the countertop to remove any air bubbles. The shells will spread and flatten slightly, and the bubbles will pop. If you still spot some bubbles after tapping, pop them with a toothpick/cocktail stick.
Find what works best – Resting and baking times will vary depending on your oven, your trays, and the temperature and humidity level in your kitchen. If you already have “tried and true” macaron temps and timings that you know will work for your setup, definitely go with those. Otherwise, you can use mine as a starting point. And don’t get too discouraged if they don’t come out right on the first try—macarons are finicky!
Filling the Macarons
For this recipe I’ve gone with a basic buttercream, but when it comes to macaron fillings, the options are endless.
In addition to buttercream, some of my favorite fillings include:
- Chocolate Ganache – You can’t go wrong with dark chocolate ganache, but milk or white chocolate ganaches work nicely as well. If you’re feeling extra-fancy, fill your macs with Earl Grey ganache or ruby chocolate ganache.
- Jam – Fruit jams, preserves, and marmalades all make excellent macaron fillings. Just be aware of moisture—”wet” fillings like jam will soften macaron shells much more quickly than something like marshmallow or ganache.
- Chocolate Hazelnut Spread – Fill French macaron shells with Nutella (or the store brand equivalent) for a chocolate twist.
- Caramel – Homemade caramel (or salted caramel) makes a great macaron filling, and does not require refrigeration.
- Curd or Pastry Cream – Use lemon curd or lime curd for a macaron reminiscent of a lemon meringue (or key lime) pie, or vanilla bean pastry cream for an éclair-inspired macaron. Like jam, curds and creams are “wet” fillings, so don’t fill your shells too far in advance.
- Marshmallow – Fill macarons with homemade or store-bought marshmallow fluff. Or, add crushed graham crackers and milk chocolate ganache for a s’mores-style macaron.
- Fondant – For novelty macarons (like these cheeseburgers) I like to shape colored fondant into decorative elements.
- The Combo – I’ll often pair two fillings (jam and buttercream, caramel and ganache). To use two fillings, pipe a ring of one filling around the outer edge of the shell, then add a dollop of the second filling in the middle. For best results, use the “dry” filling (buttercream or ganache) on the outside, and the “wet” filling (jam, curd) in the middle:
Make-Ahead and Storage Suggestions
One of the many interesting facts I learned in pastry school is that most of the macarons sold in bakeries have, at some point, been frozen. Refrigerating or freezing gives the shells time to rest and mature, and, if they’re a little bit hollow, to “fill in” as well. You can refrigerate filled macarons for up to five days, or freeze them in an airtight container for up to three months. I also like to freeze batches of un-filled macaron shells, then thaw and fill whenever I need a last-minute treat.
To freeze filled macarons or un-filled shells, I recommend layering between sheets of wax paper or baking parchment to prevent the shells from sticking together. And be careful. Frozen macaron shells are extra-delicate, so a dropped container will mean a box full of shattered shells. (Speaking from experience on this one!)
The buttercream can also be prepared up to two days in advance and refrigerated in a piping bag until ready to use.
Other sandwich cookie recipes you might enjoy:
Cheeseburger Macarons
Buttercream Rainbow Cookies
Oatmeal Cream Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
French Macaron Recipe
- Total Time: 1 hour (plus resting time)
- Yield: 12-15 macarons 1x
Description
A recipe for traditional French macaron shells filled with creamy vanilla bean buttercream.
Ingredients
Macaron Shells:
65 grams almond flour
65 grams confectioner’s sugar
50 grams egg whites
45 grams caster sugar or superfine sugar
Gel food coloring (optional)
Vanilla Bean Buttercream:
30 grams unsalted butter, softened
200 grams confectioner’s sugar (1 1/2 cups)
1–2 tablespoons whole milk
1 teaspoon vanilla bean paste
Gel food coloring (optional)
Instructions
Macaron Shells:
Line a half-sheet rimmed baking tray with parchment or a silicone mat.
Sift the confectioner’s sugar into a medium bowl, using a bench scraper to help push the sugar through the sieve. Discard any clumps or hard bits of sugar.
Sift the almond flour into the same bowl. Discard any large clumps or pieces.
Add the egg whites to a large mixing bowl or the bowl of a stand mixer. Mix on high speed until soft peaks form.
Gradually add the caster sugar, continuing to mix on medium-high speed until the mixture is thick and glossy, and stiff peaks form.
Mix in the gel food coloring.
Add the sugar-almond flour mixture to the bowl.
With a rubber spatula, fold the dry ingredients into the meringue. At first, the batter will feel very thick and dry.
Continue folding, gradually deflating air from the mixture, until the batter flows from the spatula like lava. To test whether the batter is ready to pipe, I like to make a figure ‘8’ shape with the batter—it should take about 8-10 seconds to sink back into the bowl. If it takes longer than this, it’s too thick. Test frequently to avoid overmixing the batter. (If the ‘8’ disappears quickly, you’ve overmixed!)
Transfer the batter to a piping bag fitted with a 5/8-inch round piping tip.
Pipe 1 1/2-inch rounds onto prepared tray, allowing a few inches of space between the rounds. Firmly tap the tray on a table or countertop to remove the air bubbles. (If any bubbles remain, gently pop them with a toothpick/cocktail stick.)
Set aside and allow the macaron shells to rest, uncovered, at room temperature until dry to the touch. Depending on the temperature and humidity in your kitchen, this can happen in as little as 30 minutes, or it might take a few hours. I allowed this batch to rest for 2 1/2 hours.
Once dry, preheat the oven to 140° C / 285° F. Bake in preheated oven for approximately 20-25 minutes, or until the shells no longer “dance” on their feet (jiggle slightly) when touched. (Note: These are the temperatures and timings that work best for me, but all ovens are different. If you have a “tried and true” temperature and bake time for making macarons, definitely use that instead! If not, try mine and adjust as necessary. I suggest checking the macarons every few minutes, beginning at the 15-minute mark.)
Set aside to cool while you prepare the buttercream. (Once cool, the shells should fall from the silicone mat with almost no effort at all. If they stick, or if you find yourself peeling the shells away, you’ve underbaked.)
Buttercream:
In a large mixing bowl or the bowl of a stand mixer, whip the softened butter on high speed until light and fluffy. Gradually add the confectioner’s sugar, alternating with the milk and mixing well after each addition. Add the gel food coloring and mix until smooth and creamy, about 3-5 minutes. (If necessary, add more confectioner’s sugar or milk to adjust the consistency. The buttercream should be smooth and creamy, yet firm enough to pipe.)
Transfer buttercream to a piping bag fitted with round or other decorative piping tip.
Assembly:
Pair the macaron shells according to size and shape.
Pipe a generous dollop of buttercream on the flat side of half of the shells.
Top with a second shell.
Store leftover macarons in an airtight container in the refrigerator for up to 5 days. Macarons can also be frozen in an airtight container for up to 3 months.
- Prep Time: 30 minutes
- Resting Time: 1-3 hours
- Cook Time: 20-25 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Desserts
