French Macarons

French Macarons are delicate sandwich cookies made with almond flour, meringue, and a sweet filling like buttercream, ganache, or jam. With their crisp shells, chewy centers, and colorful appearance, they’re as elegant as they are delicious. I love making them when I want to impress or simply enjoy a baking challenge that’s totally worth it.

Why You’ll Love This Recipe

I love how French macarons look fancy but come from just a few simple ingredients. They’re naturally gluten-free, easy to flavor and color, and endlessly customizable. Once I got the hang of the technique, making them became a fun and rewarding project. Plus, biting into that smooth shell and soft center is always a satisfying treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

• Almond flour (finely ground, sifted)

• Powdered sugar

• Egg whites (room temperature)

• Granulated sugar

• Cream of tartar (optional, for stability)

• Gel food coloring (optional)

For the filling (choose one):

• Buttercream (flavored with vanilla, chocolate, fruit, or espresso)

• Ganache (chocolate or white chocolate-based)

• Fruit jam or preserves

Directions

1. I sift together the almond flour and powdered sugar into a bowl to remove any lumps.

2. In a separate clean, dry bowl, I whip the egg whites until foamy, then add cream of tartar and gradually add granulated sugar. I continue whipping until stiff, glossy peaks form.

3. I gently fold the dry ingredients into the meringue using a spatula, being careful not to overmix. The batter should flow like lava and form ribbons when lifted.

4. I transfer the batter to a piping bag and pipe small rounds onto a baking sheet lined with parchment or a silicone mat.

5. I tap the baking sheet on the counter a few times to remove air bubbles.

6. I let the piped macarons rest at room temperature for 30–60 minutes, until the tops are no longer sticky to the touch.

7. I preheat the oven to 300°F (150°C) and bake the macarons for 14–16 minutes, rotating the tray halfway through if needed.

8. I allow them to cool completely before removing them from the tray.

9. I pair up the shells by size and pipe the filling onto one shell, then sandwich with another.

10. I refrigerate the macarons for at least 24 hours before serving to let the flavors and textures develop.

Servings and timing

This recipe makes about 20–24 filled macarons and takes approximately 1 hour of active time, plus resting, baking, and chilling time. It’s a great weekend baking project or a special treat for birthdays, holidays, or gifts.

Variations

I like adding flavor extracts or zest to the shells—like lemon, orange, or almond. For color, I use gel food coloring to keep the batter smooth. I’ve made dozens of variations with different fillings: raspberry jam with vanilla buttercream, espresso ganache, pistachio cream, or even caramel. The possibilities are endless once I master the basic technique.

Storage/Reheating

I store macarons in an airtight container in the fridge for up to 5 days. I always let them sit at room temperature for 15–20 minutes before serving. They can also be frozen for up to 1 month—just thaw in the fridge before enjoying. These cookies don’t need reheating, as they’re best served at room temperature.

FAQs

Why did my macarons crack?

Cracking usually happens if I didn’t rest the shells long enough or if the oven temperature was too high. I make sure they form a skin before baking.

How do I know when the meringue is ready?

The meringue should form stiff, glossy peaks that hold their shape when I lift the whisk. It should not be grainy or foamy.

Can I use liquid food coloring?

I avoid it. Liquid food coloring adds too much moisture and can mess with the batter consistency. I stick with gel or powdered food coloring.

Why are my macarons hollow?

Hollow shells can result from overmixing, undermixing, or inconsistent oven heat. I focus on mastering the folding stage and using an oven thermometer.

Do macarons taste better after resting?

Yes! I always let them “mature” in the fridge for at least 24 hours. This softens the inside and blends the flavors perfectly.

Conclusion

French Macarons are one of those baking challenges that feel so rewarding once I get it right. They’re delicate, beautiful, and incredibly customizable to suit any occasion or craving. With some patience and practice, making them becomes a fun ritual—and the results are always worth sharing (or keeping all to myself).

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