Oh the French macaron....the world's most finicky cookie! Let's face it, these cookies are hard! They can seriously drive you crazy! I too have had my battles and you can read all about that in my Huffington Post article on the matter!
But this foolproof French Macaron Recipe will come to your rescue if you follow my 6 tips to success!
Why French Macarons Don't Always Work on the First Try
The trick with these cookies is patience and following the steps exactly! And if you don't succeed at first, the old age to try again applies! These cookies take practice, and you'll find each batch will get better the more you experiment with it! They are similar to French Madeleines and Caneles. The more you make them, the more you get to know "how they work" until one day you're a pro at whipping them up!
They don't always work, for every person, on every try! That's what makes them so revered when you finally get it right! So many things play a factor.
The biggest variables include:
- How the egg whites were whipped (Don't under or over whip!)
- If cream of tartar was used (Yes, Please use!)
- What type of food coloring you use (Gel is best)
- How long they stayed out before baking (at least 20 mins)
- And believe it or not, the weather. Yes, the weather!
These cookies are finicky! They are the divas of the cookie making world. They don't like humidity. They don't like rain. And sometimes, they don't even like air conditioning or too hot a kitchen!
Are French Macarons Really That Hard to Make?
In a word, YES. There's just so much that can go wrong! Between the under-mixing and the over-mixing issues, the baking time, the cracks, the lack of feet....and the list goes on!
As a result, I set out to see if I could create a foolproof French macaron recipe. A recipe that may take some practice, but in the end would cause fewer problems and less hassle for us all. And friends, here it is!
Before You Begin
In fact, before you set out, it might be easier to watch my French macaron recipe video below and scroll through my French Macaron Troubleshooting Guide. This will set you up for the best success!
Watch My Video Demo Below!
Subscribe to My YouTube Channel and Never Miss a Recipe!
STEP#1: Sift the Dry Ingredients
Sifting the almond meal (also called almond flour) and the powdered sugar is an important step that is often overlooked. It will assure your dry ingredient mixture is as smooth and as light as possible.
DO YOU HAVE TO MAKE FRENCH MACRONS WITH ALMOND FLOUR?
Yes. Almond flour is the perfect nut for creating the right chewiness in the cookie.
Some people have had success with cashew flour and pistachio flour, but I can't say it has worked for me. I ended up with horrible cracks, whereas with the almond flour it's smooth sailing!
Bob's Red Mill brand is my favorite brand of Almond Flour that I highly recommend. For more product recommendations for achieving macaron success check out my post on 8 Great Products for a Foolproof French Macaron.
TIP#1: Why Sifting Helps Drive Success!
- A smooth mixture will remove little pieces of almond that are too big for the sieve and could create bumpy tops to your macarons.
- I also find the weight of these morsels can also cause your egg whites to deflate and for your macarons to bake without "feet" that little lift at the bottom of the macaron that gives it its lift.
Nice smooth tops of a French Macaron shell thanks to dry ingredient sifting!
STEP#2: Whip the Egg Whites
You'll mix your whites with cream of tartar and the granulated sugar to achieve a stiff glossy mixture.
What Does Cream of Tartar do in Macarons?
- The acid in the cream of tartar helps to stabilize and strengthen the egg whites.
- A strong, stiff egg white will hold up better in the folding stage when you mix in the dry ingredients.
- If you cannot find the cream of tartar you can substitute it for ½ teaspoon of fresh lemon juice or the same quantity of plain white vinegar.
How To Make Macarons Less Sweet?
It's important to note that French Macarons typically have two types of sugar. The powdered sugar in the dry ingredient mixture, and the granulated sugar in the egg white mixture. If you are trying to lessen the sweetness of the cookie, it's best to reduce the granulated sugar, only by a tablespoon or so, as opposed to the powdered sugar. The powdered sugar is what gives the macaron shells their pretty glossy finish.
The egg white stage has its own pitfall and here's what I've learned over the course of perfecting this recipe.
TIP#2: DON'T USE COLD EGGS
Be sure to start with room temperature eggs since it will be easier to whip them up to a nice volume if they are not cold. If you forgot to take your eggs out just set them in some warm water for 5-10 minutes. When you crack the eggs open, you'll see they'll be at room temperature. This is a great trick for any baked good since room temperature eggs will always combine better in a batter.
Do You Have to Age Egg Whites for Macarons to Work?
Personally, I say no. I have not seen much difference between "aged" egg whites and egg whites that are at room temperature. "Aging" of egg whites refers to the process of separated eggs at least 24 hours in advance and leaving them to sit or "age" in your refrigerator. But for as many times as I have made these cookies, I have never done this. But if you are having trouble getting them to work, then sure why not try this approach. Since other bakers do swear by this tip.
Once your egg whites have reached stiff, glossy peaks, this is the time to add the food coloring.
TIP#3: BE GENEROUS WITH THE FOOD COLORING
I prefer the gel food coloring, I think it's easier to control how many drops you put in and won't ruin the volume you've created in your egg white whipping. But the color tends to fade with baking so add a shade or two darker of coloring past the desired shade, when they bake it will fade a bit.
STEP#3: Fold in the Dry Ingredients
You'll gently fold the almond flour mixture into the egg whites with a rubber spatula. This is usually where it can all go wrong. Getting the sense of when to stop is really a thing that just comes with practice.
TIP#4: Do Not Under Mix or Over Mix Macaron Batter
Under mix and your macaroons will be lumpy and cracked when they bake with no feet, over mix, and your macarons will be flat since you will technically deflate your egg whites with your vigor! And overmixed macarons won't have the feet either. The "feet" are the mark of a well-made macaron.
TIP#5: How Many Times Should You Fold Macaron Batter?
In my experience 65-75 turns of your spatula when folding, is about the right amount of time. But again, it can be tricky, depends on how strong you are! So it can take a few tries to get it right. But you'll know when you get it wrong when your macarons crack and look like this! This cracking can also be caused by humidity or rain too!
Cracked Macarons the hallmark of undermixing or humid weather conditions!
But when you do get it (and you will!) the trumpets will blare and you will feel SO accomplished! There's nothing quite like seeing the success of smooth macaron tops, with bottoms that don't stick to the pan complete with feet, come out of the oven!
STEP#4: Piping and Resting
I think the best equipment for piping macarons is a ½" round pastry tip and a cloth pastry bag. The cloth pastry bag helps with the control of the bag so you don't under or over pipe, the plastic can get slippery, but it's OK for the buttercream.
If you want to be really precise in your sizing you can trace a quarter with a pencil onto the parchment paper, then flip the parchment paper over and use the lines that show through as your guide. This will help get uniform sizing.
Pipe All the Batter
This recipe makes 24 sandwiched cookies. It's best to use two trays and pipe all the batter out at once and allow them to rest on the sheets (see Tip#6 below). As opposed to leaving it in the pastry bag.
Releasing the Air Bubbles
After all the batter is piped, whack the tray on the counter to release any air bubbles. That will also assure a smooth top.
TIP#6: Let the Piped Batter Rest
It's best to allow the piped batter to rest on the trays for a minimum of 20 minutes before putting them in the oven. This will allow them to become slightly tacky to the touch. This is the other secret to getting them to develop the "feet" since the tackiness will force them to rise up instead of spreading out while in the oven.
Bake One at a Time!
As mentioned, these cookies are "divas!" and when it comes to oven space they want the oven all to themselves. It's much better to bake one tray at a time so you don't have to open the oven door and disturb them by rotating the trays midway through, which can cause the feet not to form. It will also assure they get even heat which will help them all bake at the same rate.
What are Macarons Typically Filled With?
Traditionally macarons are filled with a flavored buttercream, and the flavors can be as varied as the colors themselves! But you can also fill them with jam, chocolate ganache, salted caramel or lemon curd. For this recipe, I use raspberry juice to create a raspberry buttercream.
Use Room Temperature Raspberries
To prevent your buttercream from separating, make sure your raspberries are at room temperature! If they are fresh out of the fridge, the juice won't combine with the softened, room temperature butter at all. The butter will seize up and you'll have raspberry juice that will slosh around your bowl looking for somewhere to go! It's a bit like making a vinaigrette. They need to "play nice" with each other and having the juice at room temperature helps them get along.
How Long Do French Macarons Keep?
In my experience, French Macarons are best eaten the day they are made. But if you had to make them in advance I would say only bake them a day ahead and keep them refrigerated, then take them out to come to room temperature before serving.
If you make them any farther ahead, the macaron shells start to become brittle and crispy. They lose their "chew" the longer they sit. This is why fresh is best! But you could make the buttercream up to 3 days ahead.
The Sweet Taste of Success!
There's nothing quite like seeing the success of smooth macaron tops, with bottoms that don't stick to the pan, complete with feet, come out of the oven!
And believe me, it took several tries, and endless revisions, to get it right! Yes, I too have "been there!" did I mention these cookies can drive you crazy? But the more you practice the more you will get it until one day, the trumpets will blare for you too!
More French Dessert Recipes!
Please let me know if you make this recipe
by leaving a rating and review below
Beth's Foolproof French Macaron Recipe
Learn how to make a foolproof macaron using my 6 foolproof tips! A great cookie recipe for Valentines Day or Baby or bridal showers!
Ingredients
- 3 Egg Whites (at room temperature)
- ¼ cup white sugar (50 g)
- 2 cups powdered sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- ¼ tsp cream of tartar (2 ml)
RASPBERRY BUTTERCREAM
- ¼ cup salted butter (60g)
- ¾ cup powdered sugar (75 g)
- 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
Instructions
- Preheat oven to 300F degrees
- Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
- Whip until they form a peak that stands upright. Think Seattle Space needle.
- Then add the food coloring.
- Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
- Fold flour/sugar mixture into the egg white mixture. About 65-75 good strokes.
- Transfer batter to a pastry bag.
- Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
- Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
- Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
- Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
- Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
- Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
- Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
- If not eating right away, keep refrigerated.
Notes
- Be sure to start with with room temperature eggs. If you forgot to take your eggs out just set them in some warm water for 5-10 minutes.
- The color tends to fade with baking so add a shade or two darker of food coloring past the desired shade, when they bake it will fade.
- In my experience 65-75 turns of your spatula when folding in the dry ingredients, is about the right amount of time.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 33mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g
Oneida says
It’s a great recipe and my go to!
Abby says
If I made these on a Friday for a Sunday bridal shower would they still be good? (as long as I kept them in the refrigerator?)
Beth Le Manach says
Yes but I would definitely do a test run first since Sunday is pushing the 3-day limit in the fridge, after that they start to dry out and get too crumbly. But try it and see if you think they are to your liking 🙂
gina says
Okay you saved my rear today, I went to the store to buy these to decorate a cake with for this week. I usually go to home goods because they always have a small amount that I can use and not have to fail fail fail the recipe. wasting expensive ingredients. Typically I hate these and simply refuse to make them. this recipe was first time success and I even half-ed the recipe (used two egg whites they were large not jumbo) that I thought would end up a total failure and it worked!!! you're amazing and I appreciate it so much! This will be my new and only go to thank you thank you, I dont have to buy them any more!
Betty Roscher says
These came out perfect! First time i ever made them. I used large eggs and they looked on the smaller size so i used one extra egg white. I will use this recipe again. Going to try different flavors next time.
Beth Le Manach says
YAY! So glad they were a hit! BRAVO! 🙂
Ebe says
Hi Beth! THANK YOU for such a great recipe and tutorial! I love baking and think I can recognize when a recipe is excellent. I wanted to learn to make macaroons and now have a perfect recipe. Yay!! Thank you!
Beth Le Manach says
YAY! So glad you found it! 🙂 Hope you enjoy!
Urvashee says
So many great tips for making macarons. I've been having some trouble but going to give it a try again! Thanks for posting.
Beth Le Manach says
You bet! Hope you have success! 🙂
Erica says
Just a FYI ... I googled it and one jumbo egg white would weigh 40-41 grams.
Anna Brown says
I just wanted to clarify step 2: "Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins." Does that mean B"eat egg whites until foamy, then add salt, cream of tartar and white sugar. Wait for 8-10 mins." ? Thank you! Can't wait to try the recipe!
Beth Le Manach says
Ha! Actually it means after adding the sugar, cream of tartar etc, you'll have to beat the mixture for around 8-10 mins until you get a nice stiff peak 🙂 Hope that helps!
Kris Collins says
Followed your directions and they came out perfect....for the first time! I’ll be using your recipe from now on!
Beth Le Manach says
YAY! So glad to hear they were such a hit! 🙂
Maggie says
THANK YOU!! I made perfect macarons my first try thanks to your foolproof recipe! I was so inspired that I tried another recipe the next day. Fail. I'm making my third batch in three days (using YOUR recipe again tonight!) and they are coming out beautifully! Your recipe is truly foolproof!!
I have a question, do you recommend using a convection oven? If so, how should I adjust the temp/time? Would a convection oven yield even better results? 🙂
Thank you so much! I feel like a rockstar!!
Maggie
Beth Le Manach says
Ha!! YAY! So glad you have had success! Isn't it the best feeling? LOL! OK as far as convection oven, I find they actually work better without it! (browned in weird places?!) so I say regular oven setting is the way to go! Keep up the good work!!
Lana Smith says
I'm visiting my grandson in Georgia and he wanted to try to make them with me , so we tried on the third time they were beautiful! I will go home and bake them for my friends and family. Thank you
Natali says
Thank you so much for the great recipe and tips and tricks! 🙂
I made these a few nights ago with a different foolproof recipe only to fail dismally!!
I was determined to try again (mostly tonstop the kids nagging at me to make them) and so glad I did using your recipe - they turned out beautifully- such a proud moment. Even added a few drops of a darker colouring gel after I had piped out half the mixture and other than taking a couple more mins to cook they came out great. Ended up with perfect little pink and purple buttons of joy and did bubblegum flavoured buttercream in the second half of the batch. Thanks again for an actual foolproof recipe!
Beth Le Manach says
YAY! So glad they were a hit! Those sounds like such fun your kids must have loved them! 🙂 These cookies can drive us all nuts so I always love hearing a good success story! BRAVO!!
Ann says
for a convection oven should i change the bake time and temp?
Beth Le Manach says
Yes I'd do 25 degrees less for convection and it will probably take 5-10 mins less time. Hope you enjoy!
Fuzzball says
I love the way how you clearly explain the method. Do you have an exact amount of egg white in grams? Thanks
Beth Le Manach says
So glad you enjoyed! I have never weighed the egg whites (just too much of a hassle that I find doesn't matter much) I just use Jumbo Eggs 🙂 Best of luck!
Alex says
That may be important that you use jumbo eggs. I have a theory that eggs may be a variable causing issues for some people. What brand, size, type/breed, and age of eggs could make a huge difference, as all the other ingredients need to be so precisely handled. I have noted lately that the large eggs (cage free, brown, not cheap) we buy are on the line of being medium. And it took 4 eggs to get 110 g of whites. The store brand had smaller yolks, so it only took 3 to get over 100 g, but they were much runnier (and that batch was a disaster but I had other differences.)
The aging controversy could be due to some people having runnier wetter types of eggs that do need to evaporate some water, and others may use a brand with denser whites or proper large eggs.
Please do measure your whites once to let us know how much you are adding. I don't think we have jumbo eggs available regularly.
Also... Using fresh home grown eggs, the sizes vary widely from our diverse flock, so measuring will be essential if I were using them.
I am doing an egg-speriment on this issue and keeping records of details of eggs I use including weight and volume and testing various amounts of aging. I observed I'm losing about 2 g of weight in a few days in the fridge, so that is a significant amount of water.
Alex says
Confirmed, jumbo eggs aren't sold in my grocery stores. Please let us know the weight of your three egg whites when you get a chance.
Joanne says
Hi Beth, if I would like to have a light cocoa flavour to the shells, can I add a few tbsp on cocoa powder to the almond flour mix?
Beth Le Manach says
Yes of course feel free! 2 tbsp to the dry ingredients (sifted along with them) will do the trick! 🙂
Adrian says
Hello! I'm going to make this soon, and I was wondering if it would be okay to replace the white sugar with brown sugar. Thanks! <3
entertainingwithbeth says
Oh no I wouldn't do that. These cookies are so finicky! You really shouldn't switch things up with this recipe. The white sugar is what makes them light and allows for the science to turn them into these dainty confections 🙂 Brown sugar is too heavy for these and is better for things like dense quick breads, muffins, dougher cookies etc.
Caitlyn says
I failed terribly at my first attempt making macarons. I came across this recipe on pinterest and they came out amazing!! Great for beginners!
entertainingwithbeth says
YAY! So glad you had success! 🙂 Bravo!!
Viviena says
Love your recipe and will try??
Karen says
OMG ~ I have NOT ONCE made macarons, I have researched and read and watched...I chose your recipe to try ~ I have the most beautiful fat feet on my macarons!! They ever so slightly browned, but I'll just cut a min on the oven, it did read at 300, but i am beyond THRILLED! Thank you SO much for giving me the confidence to do more! I had only read nightmare after nightmare of trying these!
Susan says
Hello! Should the almond flour weigh 120 grams before or after sifting? Thank you!
entertainingwithbeth says
Before sifting 🙂 Best of luck!
Kris says
I am no longer afraid to make macaroons! Recipe was perfect and got legs on first try! Any suggestions for altering the flavor of the merangue ( not the filling as that’s easy to change). Thanks!
Gina C. says
You can add 1/2 tsp extract of your choice to change the flavor =). I usually do peppermint and hand them out at Christmas
Marsha says
I've made 2 batches of these and I'm obsessed! I made the raspberry buttercream to fill some, but it separated, I had my raspberry puree at room temp as well as the butter. I added a little more powered sugar too. I went ahead and used it anyways, tasted good just didn't have the creamy consistency I wanted.
The Simmering Pot says
Great recipe! Works every time 🙂
Karen Lonsdale says
my feet of the Macron were massive. I really don't know what went wrong. I think that they were also too thick.
Crystal Rodriguez says
I would like to know what the dry ingredients measurements would be for chocolate macarons.
Crystal Rodriguez says
You're recipe is perfect by the way!
entertainingwithbeth says
Ah OK just add 2 tbsp of unsweetened coco powder to the dry ingredients that will do the trick!
Celeste says
Hi there, I’ve tried this recipe a few times and love it! I’ve gotten great results every time! I’m not sure if someone already asked this question but would I be able to add some cocoa powder to the powdered sugar/almond flour mix without messing it up or would that put everything out of wack?
Thanks!
Duvini says
Thanks so much for the tips I used a different recipes before and it didn't turn out good at all . But I got your recipe perfect on my first try. Thank you so much for the helpful tips❤️❤️❤️
entertainingwithbeth says
YAY! Glad to hear it was a success! 🙂
Jordan says
These macarons were so delicious! I used the cookie part of the recipe and made a few different buttercream icings to go with them- the cookie recipe is spot on! I got feet! I also highly recommend putting them in the fridge overnight to absorb some of the icing flavors- they were so much better the next morning.
mamelia says
This recipe really is foolproof! i recommend watching the video, and maybe a few others on how to fold properly because it's a little tricky!
i omitted the 1/4 cup of sugar in the egg whites, as i find the cookie almost too sweet without it and it doesn't seem to affect the end result.
i've tried a few flavor variations and this recipe never disappoints! thanks beth!
Hannah Terry says
Hey Beth,
I've tried making these twice. This second time the batter seemed fine, but when I pipe them onto the sheet pan they spread out. I added about a teaspoon of vanilla to the egg whites (I had seen that in another recipe I tried). Could that be messing up my batter? They had feet the first time I made them, but spread out and were really thin. Thanks!
entertainingwithbeth says
Oh yes that would effect it IMO. Any more liquid than necessary could definitely effect the end results. Finicky little things!
Ada says
I've made this recipe numerous times and I've always had successful macarons, except for once, when it was raining. I definitely recommend this recipe, you can not go wrong if you follow all of the tips and tricks!
entertainingwithbeth says
That's so funny! That has happened to me too they don't like rain! Ha! Must be the humidity! 🙂
Madhuri says
Thank you for the great tips! My macarons came put right the second time ?? worth all the effort !
entertainingwithbeth says
YAY! So glad it was a hit! 🙂
Natalie says
Hi i have been using your recipe for the third time and im loving it. I would like to thank you for that. I was gonna ask can i double this recipe? Im a bit hesitant doing so since it has been consistently good i might ruin it by doubling.
entertainingwithbeth says
I know what you mean! I don't double it because the volume in a regular size mixing bowl could be too much and weigh down the batter resulting in a fallen egg whites. Best to make 2 batches. 🙂
Gina says
Beth!! You saved me, truly! I made two other types that failed, before trying yours, I was about ready to give up! I promised someone these, thinking I am an experienced baker I could do it I am super familiar with meringue. WELL they ARE not easy by any means; but now I made your recipe twice, one full one halved and both turned out great. The second better than first because by then I had a feel for the batter. thank you so much for your beautifully written recipe and video. I dont typically comment but I just had to say thank you for saving my butt. 🙂 I will subscribe for sure.
entertainingwithbeth says
Awe so happy to hear they were a success! They do take some practice but eventually you do get the hang of it! 🙂 Bravo for your success!!
Lana Whiting says
Hi there - how would I go about making a chocolate version? Could I substitute some of the confectioners sugar for cocoa powder? Thanks!
entertainingwithbeth says
Yes! You just add 2 tbsp of Cocoa powder to the confectioners sugar and work through a sieve. Enjoy!
Anja R says
I have a french macaroon pan. would it work to bake some and then pipe the rest once I take the finished ones out?
entertainingwithbeth says
Sure just allow the pan to cool first and rest once piped before baking and you should be fine . Enjoy!
Katelyn says
Best macaron recipe ever! I have been trying to make the perfect macaron for the longest time and now with this recipe I have succeeded!
entertainingwithbeth says
YAY! So glad to hear they were a success!
Stephanie LF says
Thanks for this great recipe and all your extra tips! As a first-timer, I was thrilled when they didn't flop 🙂 and I wrote about my experience here if you'd like to take a look.
https://dearnikiem.wordpress.com/2016/09/11/installment-two-of-tinkerbellshortcake-macarons/
Holly says
Hi Beth,
I've commented before and I have a new question. I want to make lemon macarons but your recipe is the best one I have used. Do you have any ideas on how to achieve this? Some recipes I've seen have used lemon zest, some how used juice and others had used extract. How much should I use? I'm also making a lemon buttercream to fill them. Thanks!
entertainingwithbeth says
Oh sure I would use pure lemon extract. It will give you the best flavor and be the least troublesome as far as effecting the chemistry of the macs and how they turn out. They are finicky! Enjoy!
Katherine says
Hey Beth, your tips and recipes are great! I just wanted to ask if we make a chocolate ganache filling, is it fine to leave the filling in the fridge overnight?
entertainingwithbeth says
Oh sure in the fridge over night would be fine. Enjoy!
Katie says
This is the best recipe - I am up at 4:45 AM right now because it took me 3 recipes before I got to this one and I am now on my 4th batch of this recipe and every single macaron is perfect. This is also the easiest recipe so far. I made 2 batches of this exact recipe, the 3rd was with half almond flour and half pistachio flavor, and then the last recipe is almond flour but with lemon extract and even the variations are turning out so well! This is officially a life saver.
entertainingwithbeth says
YAY! So glad they've been a hit! 🙂
Linda says
Hi Beth! Thank you so much for the recipe! I was just wondering, can you double the recipe without affecting the way the macarons turn out or would it be better to just make two batches?
entertainingwithbeth says
Ah yes, Excellent question. OK with these finicky cookies, it's best to do 1 batch at a time to assure success 🙂 They are just so touchy! Ugh ha! Best of luck!
Alarica Fernandes says
Thank you for the recipe. The macarons turned out beautifully!
entertainingwithbeth says
YAY! So glad to hear it! 🙂
Julia Ryden says
OMG I've used this recipe like 4 times already! It never fails me! I tried other recipes at first but they all ended miserably but nope! not this one! Thank you so much for making this recipe!
entertainingwithbeth says
Awe Ha! So glad it's been a hit! YAY!
Kristen says
This recipe turned out perfect for me. They are gorgeous! I added more color than I thought I needed as recomended, but my color gel must be really strong because they are electric pink! But so tasty. These are worth every bit of effort. Don't skip a step!
AnnaMaria says
Hello! I am also excited to try this recipe. I don't have any cream of tartar, but I do have arrowroot. Is that an ok substitute or should I go and get cream of tartar?
entertainingwithbeth says
Well arrowroot is a great sub for cornstarch, but I don't think it is acidic like the cream of tartar. The acid is what stabilizes the whites and prevents them from falling when you mix in the dry ingredients. I would go get it, it's pretty cheap and you only need a small bottle of it. Hope that helps!
annette says
hi beth, i am not a regular reader and stumbled on this recipe when looking for a macaron recipe without scale measurements. i have tried these cookies many times and have only seen success a couple times (and only after 3, 4, or even 5 tries..). but this recipe was successful on my very first try!! i can't believe i've finally found my holy grail, foolproof EASY goto macaron recipe. thank you! going to impress my coworkers at a work baby shower!
annette says
my only additional tip that i've gathered from other recipes is that you can test if you're done folding by holding the spatula with some macaron dough (batter?) ribboning off and the ribbon slowly melts back in to the rest of the bowl of dough (batter?). you were exactly right-67 folds for me, turning the bowl a little with each fold.
entertainingwithbeth says
Awe so glad to hear it! These cookies can drive you nuts ha! So I love to hear a good success story! So glad they were a hit! Enjoy!
KS says
Thank you! Thank you! Thank you! I wanted to make macarons for my sister's bridal shower and this recipe definitely did not dissapoint! Your tips were so helpful! Thanks a million Beth!!! 😀
entertainingwithbeth says
YAY! So glad it was a hit!
Kathy says
These are fantastic!! I sctually nailed it my first time ? I just made another batch and. Definately my go to recipe. Thanks for all the tips they were very helpful.
Sophie says
Hi, forgive my ignorance but what's the difference between the confectioners sugar and the white sugar? Here in England we have Caster sugar (finer) and granulated (bigger crystals of sugar)... Thanks in advance x
P.s I take it powdered sugar is our type of icing sugar?
entertainingwithbeth says
Oh sure confectioner's sugar (also known as powdered sugar or icing sugar) is essentially finely ground white sugar with cornstarch (cornflour) in it. I hope that helps! Enjoy!
Mia says
whats the difference between powedered and confectioners sugar? Your recipe asks for 2 cups confectioners sugar and 3/4 cup powdered sugar. I dont know what to do. Do I just put 2 3/4 cup of the sugar?
Beth Le Manach says
So sorry! Powdered Sugar and Confectioners Sugar is the same thing. 2 cups for the shells and 3/4 cup for the butter cream. Not sure why they were labeled differently. I just updated the recipe so both quantities says "powdered sugar" as I believe more people recognize it as that 🙂 Apologies for the confusion!
Allyson Burgin says
I want to make green ones for St. Patrick's Day, what would you recommend for filling?
entertainingwithbeth says
Hmmm maybe some Bailey's and Cream buttercream filling? 🙂
Hannah says
Hi Beth! Thanks for the recipe, it really works! What food gel colouring brand would you recommend? I made some green ones (for pistachio), the colour was really weak (even though I used lots) and then the tops caught slightly and were brown. Is this to do with the brand of food colour gel or the oven temperature? Thanks!
entertainingwithbeth says
Personally I like the gel food coloring, I think the color lasts longer. But tops browning is definitely an oven that is too hot. Try reducing the heat 25 degrees and baking a bit longer 5-7 mins and make sure the oven rack isn't too close to the heating implement it should be in third lower third portion of the oven. Hope that helps!
Annie Adams says
I tried the Italian method once, and they turned out like small brown hockey pucks! I was so excited when I made these yesterday and they had feet and were flavorful. I noticed that mine were a bit hollow, but that doesn't bother me too much. Thank you so much for this great recipe. My 10 yr old baby sister and I made these and she was so excited when I told her that they had feet and we had made the macarons correctly (she has always loved the Whole Foods ones), and we both look forward to making these again!
entertainingwithbeth says
YAY! So glad to hear they were a hit!!
Amanda says
Hi Beth,
I came across your foolproof tips for French macaroons while looking for a recipe and made sure to use them in my first attempt at them and I must say, you were not kidding about the over \ under mixing. I didnt have a pastry bag big enough for all the batter so I had to divide it in 2, and after I piped out the first lot I worried I under mixed so I gave the remaining batter another few turns and after piping they were much flatter and spread further. I am still waiting to put them in the oven to see if I get any feet at all but I just wanted you to know that were it not for your tips I wouldn't have even been able to guess where I went wrong. I've never seen or tried French macaroons before and am looking forward to it. Thanks for your help.
Megan says
Does the type of food coloring matter? Should it be gel vs. liquid or anything else in particular?
Thanks!
entertainingwithbeth says
I find gel seems to work a bit better. Enjoy!
Christian says
So I am not a baker by any means. I have never baked cookies, a cake or a box mix of brownies before. But I have always loved the idea of a macaron for some reason. Then I had my first one a few years ago and they have been firmly planted at the top of the list of cookies that I enjoy. We tried a boxed kit and disappointing does not begin to hint at how bad they were. My wife found your video of tips and I said, 'alright Ill try it.' It was so much fun watching my wife, my 5 year old and 3 year old getting excited that the "macaron has feet!"
Long story short. Great tips, good recipe and a lot of family fun. Now to find some fun flavor combinations.
Thank you
entertainingwithbeth says
Awe love hearing that story! Thanks for sharing it with me 🙂 As a Mom of 2 kids myself I love to see how cooking can bring the family together in such fun and exciting ways! 🙂 So glad you got the feet! BRAVO!!
Lele Miranda says
I have never written a review or posted a comment to any recipe before, but I felt like I just had to for this one. This is the most perfect and truly foolproof macaron recipe. I own a small wedding cake business in Santa Barbara and people ask for macarons as a favor gift quite often. I have a recipe from my time in pastry school but it would only work in my home oven and not in our commercial convection ovens at the bakery. This one turns out perfect every time!! I am so so so thankful for you in posting this as I was just about to give up and not offer these sweet little treats. Apparently our magic number of folds is 70 🙂 thank you thank you thank you!!
entertainingwithbeth says
Awe so glad to hear they have been a hit! Yes 65-75 is apparently the magic number of strokes 🙂 I have a soft spot for SB, I went to the city college there for 2 years and just loved living in that wonderful community! I still have the best memories of the farmers market there on State Street. 🙂
Jennifer Gee says
I made these macaroons just now. They're out of the oven and cooling. They totally kept their shape as they were when I piped the batter onto the cookie sheet, only they did rise quite a bit. They have a swirled shaped. I noticed too that when I put them into the oven the batter was hard and not tacky., even though they only set out for 35 minutes before going into the oven.
Raf says
This is the best macaroon recipe ive found! I followed every step perfectly and it turned out perfect! Impressed with the results! Thank you so Much for the amazing recipe.
entertainingwithbeth says
YAY! So glad it was a hit! 🙂
Tammy Leonard says
I have never made macaroons and have someone asking if I can make them with a mold to look like seashells.
I told them I didn't think it would work, am I right? I am however going to try your recipe for this Valentines Day. Thank you for sharing it.
Nazish Khaliq says
my daughter loves macarons and we do not have any bakery nearby that makes fresh macarons so I decided to learn for her. I had a couple of failed attempts and then I landed at your recipe. It turned out to be perfect, I am so happy and so is my daughter that now we do not have to drive 45 plus miles to get macarons, mommy can make it anytime.
Thank you so much, I am addicted to your blog.
entertainingwithbeth says
Awe thanks for sharing that story! I'm so glad they were a hit for you! No more 45-mile drives ha! xo Beth
Belle says
My macarons came out slightly cracked, and some had very little (barely visible) feet. Is it possible that I over mixed the batter?
entertainingwithbeth says
Actually cracks mean "under-mixed", here's a handy troubleshooting guide that address this and more. Enjoy!https://entertainingwithbeth.com/troubleshooting-french-macarons/
Casey says
I baked my macarons for 20 minutes but it created a thin film and the cookie was stuck to the pan
Diana says
Totally nailed it first time around! Defiantly going to be my go to recipe from now on! Thank you for all the great advice! I did a double batch and managed to get a whole bunch out in no time using my double oven!
Jessica says
Any idea how long these can be stored in the fridge before eaten? I want to make them for a baby shower in advance.
Pedro Auter says
Hi Beth! last night i tried to make French Macarons but it didnt work... i think i under mix and my macarons was a mess. The thing is... my oven only bakes the lowest at 356F (180 celsius)...what should i do? because its way hotter than the desired temperature.
thanks 😀