With Ann Reardon

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 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!

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

This recipe uses metric cups where 1 cup=250mL (8.45 fluid ounces). The US cup measurements are also provided To help those using US cups where 1 cup=236mL (7.98 fluid ounces). As Macarons require a great balance in ingredients it is important to stick to the cup measurements used in your area.

4 large egg whites (or 5 small) approx 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] .  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 [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)

Macaron Recipe Directions

This recipe makes approximately 40 shells or 20 filled macarons

Preheat the oven to 150C (302 degrees Fahrenheit)

Place egg whites and caster 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 20 seconds.

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.

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howtocookthat.net

2012

1,469 Comments View Comments

  1. Is there anything i can use other then almond flour? where i live it is far too expensive.

    • Admin HowToCookThat

      Hi Emma, Macarons are based on Almond meal. If you can’t purchase it you could make your own from blanched almonds.

  2. Hi, I just saw your macaroon recipe now.and I wondering how long I can store it?

    • Admin HowToCookThat

      Hi Egga, the unfilled shells could be stored for up to a week, however with any exposure to air or moisture the shells will gradually soften. Some people like to freeze their shells. I haven’t done this (they all get eaten within a day or so) but some of our followers have and say it works well.

      • Hi my ex boss is French he made them all the time wholesale, he froze them all the time for shops

  3. Hi Ann, my Granddaughter has asked me to make the Macaroons for her baby shower. How long can I store them and where should they be kept. I haven’t made them before so will take your advise and do some practise runs to suss out both the texture needed and the oven temp. Thanks for the assist looking forward to your reply

    • Admin HowToCookThat

      Hi Coral, Yes it would be a good idea to have a few practise runs as Macarons can be tempermental. At best they should be eaten within a day or so of baking. Ann usually makes hers on the day they are required, however if you make them a day or two ahead but leave them unfilled , they should store well in an airtight container. Add you ganache or other filling on the day of service.

  4. First try making macarons and they worked, I’m so excited! Thank you so much for making something I was scared of trying so easy

    • Admin HowToCookThat

      Great work Jackie!

  5. Hi Ann!
    I’ve tried a few macaron recipes in the past, and most have come out, well…subpar, to say the least. I have enjoyed your recipe the most! I just have a few questions. When I baked the macarons, half came out perfect, but the other half did not have feet and also had cracks (and these are all on the same tray, mind you). Do you have any idea what happened? Another question of mine was whether or not placement in the oven matters. I had seen something that said they should be on the top rack and more towards the front of the oven. Does this affect the macarons in any way?
    Thank you!

    • Admin HowToCookThat

      Hi Jules, Macarons are finicky, so if the temperature in your oven varies you see it pretty quickly. I am guessing that is what is happening for you. One side might be a little hotter than the other.

  6. So the macarons do not need to dry out as most of the recipes state. Is that correct? No need to let them sit to dry before baking? Thanks for the great video and recipes.

    • Admin HowToCookThat

      Hi Debbie, There is no need to ‘dry them out’.

  7. Hi, I’ve made macarons from other people’s recipe, and I want to try your recipe. However, I’m confused by your instructions. From what I’ve seen from other’s instructions, they let the piped macaron batter rest on the bench before baking them. But, your recipe doesn’t state that you resting the macarons. So do I need to rest the macarons for your recipe?
    Thank you.

    • Admin HowToCookThat

      Hi Nona, No you don’t need to rest the macarons. Ann has tested this and found it made no difference to the outocome if you did or didn’t rest the piped mix.

  8. Hi.. I’m not sure what type of cream you are referring to for the making of the ganache.. Could it be whipping cream, heavy cream, or any specific cream?

    • Admin HowToCookThat

      Hi Susan, Here is a tutorial to help you as different terms are used in different countries: https://www.howtocookthat.net/public_html/cream-use/
      Unless she specifically mentions a different product, Ann uses what we call pure cream which has at least 35% fat content.

  9. This is going to be my first time making these which I’m sure you have heard a lot. I am in the USA and have no idea what Caster or what icing sugar is. I’m sorry for repeating this questions but when I went to look through your questions it went from 1 to 39 with no way to get to the in between pages. I’m sacred to death to make them but my niece is having a bridal shower and I would love to make some for her. So please help. Thank you so much. Have a blessed day.

  10. thanku-i needed to learn how to do this because i am half french and more english but i live in france and speak french.how do you know when enough mixes is enough?

    • Admin HowToCookThat

      Hi Mia, It is a little bit of an experiment every time but you want the mix to appear even but still light and fluffy. If it starts to flatten you have gone too far. Use the video as a guide for texture what you are after.

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