Macarons are unforgiving because the shell relies on a dry skin forming before baking. Piped batter left uncovered at room temperature forms a thin, matte crust on top within thirty to sixty minutes. That crust is what forces the batter to rise straight up through the bottom edge as it bakes, creating the signature ruffled foot, skip the rest and the rising batter cracks straight through the top instead.
The other unforgiving step is the macaronage, the folding stage that deflates the meringue just enough. Underfolded batter bakes lumpy and hollow, overfolded batter spreads thin and loses its shape entirely, the right consistency ribbons off the spatula in a slow, thick stream.
French Macarons
Serves 4, about twenty filled macarons. Prep 40 minutes, rest 45 minutes, cook 16 minutes.
Ingredients
- 1 cup almond flour
- 1 and 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pinch of salt
- Gel food coloring, optional
- 1/2 cup buttercream or ganache, for filling
Method
- Sift the almond flour and powdered sugar together twice, discarding any coarse bits that won't pass through. This step matters more for macarons than almost any other bake.
- Whip the egg whites with the salt to soft peaks, then add the granulated sugar in three additions, whipping to stiff, glossy peaks between each.
- Add food coloring if using, then fold the almond flour mixture into the meringue in three additions, deflating gently. Stop when the batter ribbons off the spatula in a slow, continuous stream and disappears back into itself within about 10 seconds.
- Pipe 1.5-inch rounds onto a parchment-lined sheet, spacing them apart. Tap the sheet firmly on the counter several times to release air bubbles.
- Let the piped shells rest uncovered 30 to 45 minutes, until they feel dry, not tacky, to a light touch.
- Preheat the oven to 300 degrees Fahrenheit.
- Bake one sheet at a time, 14 to 16 minutes, until the shells have risen on a defined foot and do not wobble when nudged.
- Cool completely on the sheet before removing. Pair shells by size and sandwich with filling.
Nutrition (per serving, estimated)
Estimated for one of four servings, about five filled macarons each, not lab verified.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 380 | 6 g | 52 g | 17 g | 2 g | 90 mg |
Tips and Variations
- Age the egg whites: letting egg whites sit uncovered in the fridge overnight, then coming to room temperature, whips more stably.
- Humid kitchens slow the rest: on a humid day the shells may need up to an hour to dry properly, do not rush the bake.
- Match shells by size: sort the baked shells by diameter before filling so each sandwich sits evenly.
- Mature them: filled macarons taste and texture better after resting in the fridge 24 hours, the filling's moisture softens the shell slightly from the inside.
Frequently Asked Questions
Why did my macarons crack on top?
The shells were not rested long enough before baking. The skin needs to be fully dry to the touch, not just mostly dry.
Why don't my macarons have feet?
Underbaked batter or an underdeveloped skin usually causes this, along with an oven that runs cool. Check your oven temperature with a separate thermometer.
Why are my shells hollow inside?
Often underfolded batter, or an oven temperature spike from opening the door. Fold until the batter ribbons properly and avoid opening the oven early.
Can I make the shells ahead of filling?
Yes, unfilled shells freeze well in an airtight container, fill them after thawing.
Tools for the Job
Consistent size and spacing across every shell matters enormously for a batch that bakes evenly.
- Silicone Macaron Baking Mat, 48 Capacity for consistent, evenly sized shells
- Baking Dessert and Pastry Essentials
More Baking and Dessert Recipes
These publish together as a set. The full hub lists all twenty in one place at Baking and Dessert Recipes.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.