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

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Salted Caramel Macarons

howtocookthat.net

2012

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Ann

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.

931 Responses to Easy French Macaron Recipe (Macaroons)

  1. Jill says:

    Hi Ann , do the eggs have to be at room temperature before beating or straight off the fridge?

  2. Tony says:

    Your youtube video made me hungry!! haha omg I love Macaroons!!!

  3. Batrisyia says:

    Hi Ann, how many macarons does this recipe make?

  4. Pingback: My Macaron Adventure – Tea Party Continued and Contest Winner | Resting Dough

  5. Carolin says:

    Tried it for the first time today. Didn’t sift it because the only sifter we have around is tiny, and it probably would’ve taken me an hour to get through it all. Turned out okay, but I did fold it a few too many times so they turned out a bit flat.

    I also had the problem with them going hollow. Might be something with my oven because 20 minutes was nowhere near enough. I’ve had them in there for 30-35 minutes now and the inside is still raw.

    • Lisa says:

      Did you set your oven to the correct temp? The recipe says 150° CELSIUS, which is aprox. 300° Fahrenheit. Otherwise you may want to invest in an oven thermometer.

  6. merav says:

    thanks for the recipe, what do we do with the icing mixture that appears in the ingrediants?

  7. Eve says:

    Hey Ann,
    in the macaron video you mentioned that the egg whites is to be beaten for about 10 minutes, can I know the speed that you had used to beat the egg whites?

  8. uk12 says:

    Hi Ann
    can you please make a rainbow cake

  9. Jo Seysener says:

    Ann thank you for your recipe. I was concerned this would be too technical for me but are a massive success. I will be making them again for my daughters 1st birthday.

  10. ukk says:

    Hi Ann can you please tell me is .Almond meal same as almond flour? Can I use almond flour?

  11. Andrea says:

    hey Ann, how many macarons can your recipe make ?

  12. Kylie says:

    Hi ann. How long will the macaroon keep for once baked?
    Thank you.

  13. Fathiya says:

    Hi, thanks for the wonderful tutorial. I need to know what would be the best way to use different colors in one batch(3 or 4). I did some today and I think I over whipped them :( Thank you , have a nice weekend

  14. SHELLIE says:

    What is icing mixture? I’m from the US and I’m not familiar with that and I didn’t see a direct mention in the instructions

  15. aly says:

    Hi Ann,

    I’ve never made macarons before so please bear with me. What can I use instead of the electric mixer?

  16. shruti says:

    i cnt use eggs in my cake m pure veg …cn u plz temme d substitute for egg white plz :/

  17. Azin says:

    Hi Anne, what is the cream filling shown in the first photo? I’m not a big fan of chocolate ganache. Thank you

  18. Anna says:

    After my third attempt making sure to follow all your instructions very very carefully i managed to produce these beautiful little macarons!!

    Thanks again for your recipe!

  19. Nadine says:

    What does it mean when my macarons are hallow?
    And even though I banged it on the table, I still got cracked macarons..(The bubble just wont go to the surface and pop! HELP

    • Ann Ann says:

      if they are hollow it might mean you took them out of oven before cooked, or oven was opened so there was a drop in the temperature or you over mixed the eggwhites

  20. Janine says:

    It says preheat oven 150

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