Skip to Content

How to Make French Macarons

Sharing is caring!

Follow these tips to help you make perfect French macarons every single time!

A couple of weeks ago, my daughter and I embarked on an epic food journey. We decided to try our hand at making one of the hardest cookies on the planet.

We wanted to learn how to make french macarons.

Now, making these cookies is not easy. The first time we made them — it was a total flop! We did not let them dry long enough, which resulted in very runny cookies.

So, the next day we got up and tried it again — with success! So I thought I would share with you all that we learned while making them.

Make Macarons Like a Pro with These Supplies

If you like making macarons or want to try your hand at it, here are some supplies you might want to invest in.

How to make French Macarons

So, let's get started. To begin you need to gather your ingredients:

Macaron Ingredients
  • 1 3/4 cups confectioners' sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup superfine sugar
  • 2 to 3 drops GEL food coloring
  • 1/2 teaspoon vanilla extract

Preheat the oven to 300 degrees F Line your baking sheets with parchment paper. You can use silicone mats, but we have found that they have a tendency to stick a bit so we just used parchment paper.

Whisk ingredients for macarons

Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

sieve the macarons

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy.

Frothy egg whites for macarons

Increase the speed to medium-high; gradually add the powdered sugar and beat until stiff and shiny, about 5 more minutes.

Superfine sugar for macarons

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

Add the food coloring and extract (and please be sure to use GEL food coloring. If you use liquid — it will mess up — trust me).

Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon. This should take about 40-50 turns.

Ribbon for macarons

Pipe the Macaron Cookies

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets three times against the counter to release any air bubbles.

pipe the cookies for macarons

Let the cookies sit at room temperature until the tops are no longer sticky to the touch. We let ours sit out for an hour. The day before we had only done about 20 minutes and it was not enough so make sure to let them sit out until you can touch the top and your finger does not stick to the cookie.

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely.

Let macarons rest

Once the cookies are cooled, peel them off and flip them over. Match cookies by size. Then, sandwich with a thin layer of filling. We made our own using white melting chocolate and Andes mints.

IMG_5961

Once you get the filling made, then very gently, spread some in between two macaron cookies and place together. They will look beautiful and you will be proud of yourself for making such delicious cookies!

macaron

For the mint chocolate center For the filling, microwave 3 ounces chopped white chocolate, 4 Andes Mints, 2 tablespoons heavy cream, and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract.

For more delicious center fillings, you can find some on this post from Food Network (which is the cookie recipe we used to make these).

Have you ever tried to make these complicated and complex cookies?

Check Out Our Other Macaron Cookie Flavors

Yield: 24 cookies

How to Make French Macarons

How to Make French Macarons

making the perfect french macarons are not hard. Here are our easy tips and techniques for making the perfect macaron cookie every time.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 3/4 cups confectioners' sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup superfine sugar
  • 2 to 3 drops gel food coloring
  • 1/2 teaspoon vanilla, almond, or mint extract

Instructions

  1. Preheat the oven to 300 degrees F. Line baking sheets with parchment paper.
  2. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  3. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
  4. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  5. Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
  6. Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  7. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  8. Let the cookies sit at room temperature until the tops are no longer sticky to the touch for one hour.
  9. Bake each batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely.
  10. Fill with filling and then enjoy!

Nutrition Information:

Yield:

24 cookies

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 13mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Previous
Summertime Quinoa Salad
brown butter and lemon baked mahi mahi
Next
Brown Butter and Lemon Baked Mahi Mahi w/Roasted Asparagus

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe