Easy French Macaron Recipe (Macaroons)
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!
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) approx 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar (also known as superfine sugar)
1 1/2 cups or 230g (8.11 ounces) pure icing sugar. 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
1 cup or 120g (4.23 ounces) almond meal
2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional) note too much liquid will make the macarons fail so if it is your first time making them try with no colour until you’ve got the technique sorted.
Macaron Recipe Directions
This recipe makes approximately 40 shells or 20 filled macarons
Preheat the oven to 150C (302 degrees Fahrenheit)
Sift the almond meal and icing sugar and salt together, discarding any almond lumps that are too big to pass through the sieve.
Place egg whites and caster sugar into a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. How long this takes will depend on you mixer.
Continue to whip for 1-2 more minutes.
Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Fold the almond & sugar mixture into the egg whites. This is the most important step and where most first time macaron bakers have trouble.
It should take roughly 30-50 folds using a rubber spatula but obviously this will vary depending on your folding technique. The mixture should be smooth and a very viscous, not runny. Watch the video to see what you are going for. 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 approximately 20 minutes. Make sure you are using NON-stick baking paper or they will stick. Check if the macarons are done by quickly opening the oven and slightly pressing on top of one – if it squishes down slightly it’s not yet ready, close the oven so the oven temp doesn’t change. Taking them out of the oven too soon will mean the insides will drop and you’ll have hollow shells.
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
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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Macaron trouble-shooting & FAQ
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Hi Ann, I’m just wondering if it would make a difference to use a stand mixer instead of an electric one?
Hi Kathy if using a handheld electric one whip egg whites to firm peaks – about 3 min, will not go dry. I experimented yesterday and had mixers still produce beautiful results.
Hi Ann!
This is my first time baking macaroons so I have a few questions.
1) Could we use a hand blender in any of this recipe?
2) how big should I pipe the macaroon?
3) Could I use wax paper as a subitute for the baking paper?
I would appreciate it if you could answer the questions of mine:)
Hi Selena, 1- You can use a hand held electric mixers but not a blender. If using hand held whisk until firm and glossy, it will not go dry. 2- You can pipe them any size you would like them to be. If you want them all the same size then it can help to print out a sheet of circles and put it under the baking paper when you are piping. 3- I have only ever used the non-stick baking paper as nothing sticks I am not familiar with waxed paper – if it is designed for baking then it is probably the same thing. If you want them to turn out perfect then I suggest you make a half batch first and fold just enough put some in a ziploc bag and pipe, fold a few more times then pipe a few more and repeat this… so that you get a feel for exactly how much need to fold them. : )
I’ve been looking forward to making macarons and I tried out your recipe a few hours ago. I added the egg whites and the cater sugar together (1/3 cup granulated sugar) and mixed for about 10 minutes using the mixer. *it did not look stiff. I then added the other bowl of ingredients (1 1/2 powdered sugar, 1 cup almond powder, 1/3 teaspoon salt) then did about 50 folds. It was very overmixed due to its texture. Do you have any advice? Please let me know, thank you so much. I plan on trying again tomorrow 🙂
Hi Amber, If your egg whites and sugar did not look stiff after 10 minutes with a mixer there is something wrong – is it possible that there could have been a small amount of egg yolk in with your whites? Egg yolk stops egg whites from whisking properly by acting as an emulsifier.
Hi Amber, if your egg whites aren’t whipping up, it could be caused by egg yolks as Ann said, but also if you have any trace of water or grease/oil. Make sure your bowls and whisks of the mixer are very clean before you begin. Hope it helps! And use castor sugar not granulated, granulated makes it less easy to dissolve. Hope it helps
Hi Ann, I accidentally put the caster sugar with the rest of the dry ingredients. Would it work out like that, if I just beat the whites alone?
Hi Yasmin, The sugar dissolves in the egg whites while they are whipping and makes the egg white mixture stiffen more. But if it was me to save wasting ingredients I’d give it a go anyway – but don’t expect perfect macaroons.
Please help!
Can you please tell me what I’m doing wrong?
I can never get my macarons to grow feet. Also they are so lumpy and porous at the surface.
Any feedback would be appreciated!. Thanks!
Hi Amy, They don’t look like they should so lets start with the basics…
Did you whip the sugar and egg whites for 8 minutes using an electric mixer? Did you sift the almond meal / icing sugar mixture twice? Do you have scales? If so try measuring the ingredients… 145g whites, 70g sugar, 230g icing sugar, 115g almond meal.
Try making it plain with no colour first so you can see if your colour is the problem. In the pic there looks like there are pink flecks in the macarons – is that from the colour?
Lumpy usually means under-mixed. I suggest you get some ziploc bags mix until just combined – put a few spoons into a ziploc bag – cut the corner off and pipe a row onto the tray, fold the remaining mixture 6 more times, put a few spoons into a ziploc bag – cut the corner off and pipe a row onto the tray, fold remaining mixture 5 times more… Repeat this until mixture is used up then bang on the bench and place on top shelf of oven for 15 minutes, then on bottom shelf for another 10. This way you can see exactly how much you should be mixing it, once you get the feel for it you’ll know exactly what you are looking for next time. And finally oven temp is really important – do you know if your oven is accurate? You can get an oven thermometer from china cheaply on ebay.
Hello !!
Thank you for such a detailed explaination
I was really craving macaroon and I don’t have bakeary near to buy them
I just have one question…
instead of regular suger can you use immatation sugar (sugar subsitute)?
because I’m on a diet and I wanted to reduce the sugar… 😛
Hi Danbee, no I am afraid that if you reduce the sugar it will not work.
Would like to know how much is the one cup stand for? Roughly how big of cup or how many grams? Would like to know the detail bout it. I’ve tried recipe from other places before I found ur web, my macaroons end up cracking and no feet
Hi Kiyomi 115g almond meal, 230 icing sug, 145g whites, 72g sug
Would like to know how much is the one cup stand for? Roughly how big of cup or how many grams?
Hi Ann, I made pink macarons on the weekend with chocolate ganache. Took a few to school and all my friends said they were delicious and matched the ones in the shops. I’m sixteen from Melbourne, Masterchef fan too 🙂
That is great to hear Lewis – take a photo next time you make them and upload it here with your comment.
Hello Ann!
May I first say this is such a detailed recipe and I love it!!!
I am still deciding over what filling I should use. May I ask how you made the white filling in the picture with the link macaron? That would be a big help. Thank you so much.
Hi Ivana, The pink ones pictured are filled with strawberry jam and whipped cream (just whip pouring cream with electric mixers until it is thick and smooth). If you want to use cream fill just before serving – too far ahead and the moisture in the cream will soften the bases of the macaroon.
Hi Ann! 🙂 THANK YOU SO MUCH for your recipe! It made my first baking experience so amazing! haha 😀
hello! Im confused with the measurements.. 1cup of almond meal is 120g. And 1 1/2 cups of powdered sugar is 230g? Thank youu..
i have the worest macaroons ever :S they are sticked to the papper sheet 🙁 , they are cracked , extra-flat you can say that they are not macaroons 😀 they are anything rather than macroons 😀 what can i do 🙁
Hi Nayra, Couple of questions – did you use this recipe? I ask that because often people who ask this have used other recipes and not tried this one. If you did use this one try making it plain with no colour first so you can see if your colour is the problem. Extra flat usually means over-mixed. I suggest you get some ziplock bags mix until just combined – put a few spoons into a ziploc bag – cut the corner off and pipe a row onto the tray, fold the remaining mixture 6 more times, put a few spoons into a ziploc bag – cut the corner off and pipe a row onto the tray. Repeat this until mixture is used up then bang on the bench and place on top shelf of oven for 15 minutes, then on bottom shelf for another 10. This way you can see exactly how much you should be mixing it.
Hi Ann, what was the exact weight of 4 egg whites again? Can this recipe bear a little less egg white or a little more egg white?
Thanks!
Hi Lewis 140g of egg whites, I use 4 large egg whites and do not weigh them, I am sure there would be some variation in that each time I make them.
Or can I use a blender to blend everything before folding it? thanks!
Hi Angela, No you could not use a blender for this recipe. The whisking action incorporates air – in the blender if the egg whites did whisk then they would just stay put in the top parts of the blender and would not continue to whisk to dry them out. Sorry
Hello! I’ve tried making a macaron batch today by using Donna Hay’s mixture but it turned out to be soft, runny and not macaroon like. I’ve recently ran over and watched your recipe and it was filled with great comments, I’m planning to use your recipe to bake a new batch tomorrow but my question is is it okay if I use a normal whisk/wooden spoon instead on electric mixer like it is stated? And, does the baking paper have to be non-sticking? thank you! I will definitely tell you how it goes.
Hi Angela, The Donna Hay packets are expensive – that is not good that they didn’t turn out. For this recipe I would suggest that you need an electric mixer – as you need to whisk for 10 minutes so that the egg and sugar become dry not just stiff – to do that by hand I think you’d need to be very fit and whisk for longer than 10 minutes. I’ve never tried it with normal baking paper I use the glad bake paper and nothing sticks to it.
Hi .. I have a question re:the filling .. it may be a stupid question! Am i to melt the chocolate and then pour the boiled cream into the bowl of chocolate, or pour the cream over the broken pieces of choc and let the hot cream melt it?
Hi blasta bakery, pour the cream over the broken pieces of choc and let the hot cream melt it. If you are using chocolate melts instead of real chocolate it may not completely melt it so you may need to microwave for 10 sec bursts if when you stir it still has lumps. Real chocolate (look for cocoa butter in the ingredients) will melt with just the hot cream.
Hi Ann! I was wondering if I wanna make strawberry milk flavoured shells (adding strawberry milk powder) how should I alter your recipe? Do I also reduce the amt of icing sugar like you suggested to one of the comment? If so, how much??
Thank you!
Love,
Eloise
Hi Eloise, apart from chocolate I do not flavour the shells – I colour the shells and flavour the fillings. So if I was making strawberry ones I would fill with strawberry jam and cream OR strawberry white or dark chocolate ganache. But you’re of course welcome to experiment – let me know how it goes.
Hi Ann, I made macarons a few weeks ago (the pink ones previously) and they were perfect. This time I made chocolate ones following your response on a comment, it stated to reduce the icing sugar to 1 1/4 and add 1/3 cup of cocoa powder. The batter seemed the same but when I baked them they turned out to be rocks!! 🙁 Do you know any reasons to why this happened? I’m trying them again this week.
Hi Lewis, Not sure what happened there – were they overcooked? Try baking them for 15 min on top shelf then 5 min on bottom shelf. I plan to post a choc macaron video soon – I will bump it higher up on the list.
Thanks Ann! I’ll be trying macarons again this week, maybe keeping them white or pink. Hopefully they work out!! 🙂 Looking forward to the chocolate macarons post
Hi! i dropped you a message of FB! I’m here with some pictures..
First of, the ones i did weren’t made from your recipe..I used this one that an acquaintance shared..
macaroons
beat 50g egg white with 40g fine sugar until stiff peaks
mix in coloring of your choice
fold in 65g almond meal and 80g icing sugar, sifted together until mixture forms large wide ribbons when lifted and dropped.
spoon everything into piping bag and pipe circles on baking paper (non-stick)
leave to dry for 45mins to an hour until surface is no longer sticky
bake at 140o for 8 mins. rotate and bake another 4 mins
cool on wet dish cloth before removing from paper
Whenever a recipe says to let it dry? Mine doesn’t even though i leave it out in an air con room (with a fan) for an hour or so.. Is it really that humid or something went downhill some where? D:
they’re supposed to be lavender in colour but when they come out..it’s like a peachy orange or something. and the corners browned..when i try removing it from the parchment, the sides came out clean and the middle is still a tad gooey? as you can see it looks so..porous. just ugly T_T
pleaseeee help me~ <3
Love,
Eloise
Thanks for your advice! I’ll try out your recipe soon 😀
Hope it’ll work XD
Btw I bought your little book of frostings! so damn cute! <3
Hi Eloise, In a humid environment like singapore it is unlikely that they will form a ‘skin’ when leaving them to dry like the recipe you were using asked for. Try the recipe in this post instead – you do not need to leave them to dry at all, just put the straight in the oven. For best results heat the oven to 180 degrees C and then decrease to 150 degrees C immediately after putting them in the oven. Put in on a shelf near to the top of the oven and move down once they look done but are still sticking to the baking paper on the base. Also do not add too much liquid colour or it will effect your results – just a couple of drops of gel colour at most. For stronger coloured macaron use powdered colour. Let me know how you go. Ann
🙁 🙂 :@ 😉 😕
😀
hey ann,
i was just wondering, what type of eggs u used for the egg whites?
large ones from coles or like small ones from aldi?
i really need u to reply soon because i have to make them tonight for guests coming tomorrow and i’ll be storing them like u said in the cupboard.
Thanks ,
Hi Annabell I use eggs from woolies – large size. You need about 140g of whites so if using small eggs you can always weight them.