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. But this foolproof French Macaron Recipe will come to your rescue!
The trick with these cookies is patience and to follow 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!
In fact, before you set out, it might be easier to watch my French macaron recipe video below and then give them a go. Pay special attention to what the batter should look like after mixing in the dry ingredients. It should have that same texture.
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!
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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?!
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 set out on your first batch, it helps to know the pitfalls. Check out my Top 10 French Macaron Troubleshooting tips!
DO YOU HAVE TO MAKE FRENCH MACRONS WITH ALMOND FLOUR?
Yes. Almond flour or Almond Meal is the same thing and I find it’s 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 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 see the recipe card below or check out my post on 8 Great Products for a Foolproof French Macaron.
A few other tips for a foolproof French Macaron before you begin.
TIP#1: DON’T USE COLD EGGS
Be sure to start with room temperature eggs. 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.
TIP#2: 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. 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.
TIP #3: IT’S ALL ABOUT THE FOLDING
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.
Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix, and your macarons, will be flat and won’t have feet, the mark of a well-made macaron.
SO HOW MANY STROKES DOES IT TAKE?
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, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
To assure that your buttercream does not separate make sure your raspberries are at room temperature! If they are fresh out of the fridge, the juice won’t combine with the butter at all!
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 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.
More French Dessert Recipes!
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- 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 BUTTER CREAM
- 1/4 cup salted butter (60g)
- 3/4 cup powdered sugar (75 g)
- 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
- 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.
- 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.
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Wilton 404-304 Professsional Decorating Bag, 16-Inch
Kayaso 9 Piece Round Piping Tip Set with 20 Disposable Decorating Bags, Stainless Steel Pastry Tips, Graduated Sizes
Bob's Red Mill Almond Flour, Resealable Stand up Bag, 32 OZ
Silpat Perfect Macaron Non-Stick Silicone Baking Mat, 11-5/8" x 16-1/2"
Betty Crocker Classic Gel Food Colors - 4 CT
KitchenAid KP26M1XBZ 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Black Storm
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 33mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g