Easy French Macaron Recipe (Macaroons)

french macaroon strawberry and cream
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 (pronounced macaroons) fit for a king. You will aquire such indulgence that is pleasing to the palate and if your lucky enough perhaps you too will be granted an estate.
200 year old macaroon recipe
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) 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp]
1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional)

(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).

Macaron Recipe Directions

Preheat the oven to 150 degrees C
Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.  How long this takes will depend on you mixer.  Add gel or powdered food colouring and continue to mix for a further 20seconds.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. 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 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
how to pipe macaron

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

ganache macaron
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 macaron recipe
nut free macarons

almond flour chocolate macarons
orange choc macarons
macaron howtocookthat ann reardon
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chocolate macarons
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salted caramel macaron recipe
Salted Caramel Macarons



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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
This entry was posted in All Posts, Desserts, Gluten Free, Macarons & Snacks and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

795 Responses to Easy French Macaron Recipe (Macaroons)

  1. Frances says:

    Hi, how many days life do these have please?

  2. Candice says:

    Hi made a batch of your easy macarons and I’ve had a mix batch.
    All rose nicely but some cracked while others didn’t.
    I watched your tips and rapped them but even some on the same tray cracked and others didn’t.
    Any other tips?

  3. Shilpa says:

    Hi Ann,

    My macaroon don’t have the feet. This is mt third batch and I’m not able to get the macaroon feet.


  4. Debbie says:

    I was wondering if you could add flavoring of some sort for different taste?

  5. lolly says:

    Thanks for the recipe, I tried it today and most of them turned out ok, but… I do have a fan oven and took your advice and turned the temp down to 125. It did not do well for them at all!! I had to wait a very long time until they finally came off of the paper and only after I turned the heat up to 150 did they come out ok, at that point I think it was a bit too late and they are now somewhat overbaked. My 2nd tray turned out better since I’ve learned from the 1st and just stayed with 150 degrees for 20 mins, which turned out good.

  6. Delaney says:

    How many macarons did this make for you?

  7. Ella says:

    Oh I thank you so much for posting this! I’m hosting my sister’s bridal shower and she’s dying to have macaroons! Over here in the states they’re rather expensive, so I made it my mission to learn how to make them for her. I can’t wait to try this recipe out, thank you for helping me make my sister’s day complete!

  8. Sofie says:

    The recipe looks really good and thanks for sharing. I want to make them today, and I was wondering how many macarons do these make? (sandwiched, not shells) Thank you!

  9. Pingback: Macarons: Well Worth the Effort | Sunnyside Ellen

  10. kristel van Doorn says:

    if you say 150 degrees is this in an electric oven or a so called hot air oven?

  11. Lauren says:

    Thanks to your video, my first batch of macarons turned out nearly perfect! I just have one question, though. I’m considering making strawberry ones next time by putting some pink gel coloring and some strawberry extract in my eggs after I have whipped them. Do you think this will be too much liquid added and it will affect the consistency of the macarons? In your trouble shooting video you said not to add liquid coloring because it would make the mixture too runny, but I was just wondering if the strawberry extract would do the same.

    • Ann Ann says:

      Hi Lauren, yes any more than about 1/2 a tsp of liquid in a batch and it ruins the macarons. Try adding flavour to the filling instead.

  12. Helen says:

    Fantastic. Good job and very easy to follow.

  13. Rachel says:

    I can’t make these! The egg whites won’t stiffen like yours in the video. I can turn them upside and they won’t fall out, but they’re shiny and have that cool whip look that your egg whites do. I whipped them for 15 mins and that’s the stiffest I could get them. The dough gets runny after less than 20 folds. It leaks out of the pastry bag. This is my second try. Please help!

  14. Rachel says:

    I can’t make these! The egg whites won’t stiffen like yours in the video. I can turn them upside and they won’t fall out, but they’re shiny and have that cool whip look that your egg whites do. I whipped them for 15 mins and that’s the stiffest I could get them. The dough gets runny after less than 20 folds. It leaks out of the This is my second try.

  15. Promee Jenkins says:

    How many days in advance can these be made? I have a birthday party Sunday that I am baking for. Today is Thursday. Is it too soon? Will they stale?

  16. Christy says:

    What is the icing mixture???

  17. Rhonda says:

    An excellent video – may try to make them now.

  18. Thelma says:

    Can Macaroons be frozen

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