Macarons–a popular French cookie

Macarons are delicate little French cookies with unique texture and a characteristic appearance. They have been around for centuries, but really gained popularity through the French patisserie Ladurée. But did you know that macarons actually originate from Italy? the word “macaron” comes from the Italian word “macarone,” which means meringue!

Macarons are fun, pretty little things. But they can be a bit of a challenge for the inexperienced. Factors like humidity, oven temperature, and mixing technique can significantly impact their success, making them a true test of a baker’s skill and patience. But don’t worry! This guide will help you master the technique so you can bake the most delicious and beautiful macarons at home. It takes a little bit of practice, so remember–even if they don’t turn out perfect, they’re usually still really tasty!

What Makes a Really Good Macaron?

A well-baked macaron shell should be crisp on the outside and soft on the inside. The top of the shell should be smooth and firm. The bottom should have characteristic “feet”–a small crinkled edge that gives the macarons their distinctive look. The most beautiful macarons have uniform top and bottom shells, which is achieved by using a template and piping bag.

Macarons typically come in two sizes: small (3 cm / 1.2 inches) or large (5 cm / 2 inches), but you can make them in other shapes or sizes too. Macarons come in endless color and flavor combinations, limited only by your imagination. Some fillings, however, are better suited for macarons than others. More about that later in this post!

10 Tips for Baking Perfect French Macarons

Macarons are sensitive little things. It’s important to follow the recipe and process exactly to make sure your macarons turn out well. Below I have outlined my 10 best tips for macarons baking and I hope they will help you get a good start!

1. Get the essential equipment
   You don’t need expensive kitchen gadgets for baking macarons, but you will need a round piping tip, a sieve, a kitchen scale, and an electric mixer. It can be a stand mixer such as a KitchenAid or a hand mixer–but a stand mixer is easier as it frees up your hands to add sugar to the egg whites. I also recommend using a piping bag, but any food-safe plastic bag can work in a pinch. To get the most uniform macarons, I also recommend to use a template (see tip #6).
2. Measure and weigh accurately
   Macaron batter is delicate and even small deviations from the recipe can ruin a batch. Follow the recipe precisely and measure/weigh your ingredients carefully.
3. Use fine almond flour and sift it
   Macarons call for almond flour. Store-bought almond flour can be pricy, but you can make your own and save some money. If you do make your own, be careful not to pulse the almonds so long that they start to release oil, because any moisture in the batter will ruin your macarons. Whether you use store-bought or homemade almond flour, it’s important to sift it to remove any coarse pieces or clumps.
4. Your egg whites are crucial for success
   It’s best if your egg whites are a few days old because aging makes them more fluid. It’s also important that they are room temperature. Cold egg whites will not create those cute little macaron feet. When whipping the egg whites, they should be whipped stiff enough to hold their shape but still have a glossy surface. If they’re overbeaten, they become dry and your macaron shells will crack.
5. Use paste or powder for coloring
   If you want to color your macarons (yay!), use paste or powder colors made for desserts. Using liquid or oil-based colors will change the batter’s consistency and give you problems during baking. Add the color to the egg whites during the last minutes of whipping.
6. Use a template
   Presentation matters and even the tastiest of macarons will taste better if they also look beautiful. The easiest way to make beautiful, uniform macarons is by using a template (or a lot of practice!). Make your own template by drawing circles of Ø3 cm (1.2 inches) for standard macarons or 5 cm (2 inches) for extra large macarons on the back of parchment paper. Alternatively, use a macarons mat made of silicone. The mat will save you the time of drawing circles, but then you will need to wait for each batch to cool before reusing the mat (unless you buy several mats of course!).
7. Pipe with care
   Hold the piping bag vertically about 1.5 cm (1/2 inch) above the template circle’s center and pipe batter until it reaches the circle’s edge. Twist the bag 90 degrees to stop. If a small peak remains, it will disappear on its own while the macarons rest before baking. Don’t touch the batter with your fingers or spoons!
8. Remove air bubbles
   After piping, tap the baking sheet or silicone mat gently on the counter. This removes air bubbles that could burst during baking, leaving holes in your macaron shells.
9. Let the macarons rest before baking
   After piping, let your macaron shells rest for 20-30 minutes before baking. This smooths out any irregularities, dries them slightly, and creates the best surface. After baking, transfer the macarons on the parchment paper or mat to a cooling rack. Let them cool completely before removing, or they will stick and break. Once filled with your filling of choice, macarons should rest in an airtight container in the refrigerator for 24 hours before serving for the best texture.
10. Perfect baking heat and time
    Bake macaron shells at low heat for a short time. They are very sensitive and an oven that is too hot will cause the shells to crack. The shells aren’t supposed to change color or turn golden, they should only be heated just enough to bake. How do you know when they’re done? Well–a finished macaron shell will have prominent “feet” and remain firm when lightly pressed. If underbaked, return them to the oven for a bit longer.

How to Choose Your Macarons Filling

The fun part of macarons is the endless variation possibilities with flavors and textures. However, some fillings are not suitable for the delicate macaron shells:

• Whipped cream is a no-go because it releases too much moisture.
• Pastry cream is usually too runny but if stabilized slightly, it can be used if encapsulated by a more firm filling.

Great fillings for macarons include:

• Ganache
• Jelly or jam
• Curd (if encapsulated by a more firm filling)
• Chocolate
• Buttercream (American, Italian, Swiss, and French)
• Cream cheese

How to Make Your Own Almond Flour (and Save Money!)

Almond flour is quite pricy, and you can save money by making your own. However, it requires that you have the right equipment–a powerful food processor or very clean coffee grinder. These are the only two appliances for the task because it is essential to grind the almonds as finely as possible without releasing any oil.

This is how to do it:

1. Blanch the almonds to remove the skin
2. Let the almonds dry completely (important!)
3. Grind the almonds in short bursts in a food processor or coffee grinder, making sure to not release any oils
4. Sift the almond flour to remove any bigger pieces

How to Make Macarons Ahead

Macarons are great to serve at parties and events. Such a beautiful and impressive little cookie! Fortunately, macarons can be made ahead so you have lots of time to prepare your event. They keep well in the fridge and can also be frozen, depending on the filling. This also means less stress if your macarons don’t turn out perfect on the first try!

• Unfilled macaron shells: Store in an airtight container in the fridge for up to 5 days.
• Filled macarons: Store in an airtight container in the fridge for 3-4 days.
• Unfilled macaron shells: Freeze in an airtight container for up to 1 month. Thaw 1-2 hours before filling, then store in the fridge for 3-4 days.
• Filled macarons with freezer-safe fillings such as ganache and buttercream: Freeze in an airtight container for up to 1 month. Thaw 1-2 hours before serving, and they will stay good for 3-4 days.
• Macarons with fillings that release water when thawed incl. gelatin-based fillings like jelly, mousse, marmelade and curd: Do not freeze!

Troubleshooting Macarons

Did your macarons turn out less than perfect? Here are some tips for next time:

• Hollow shells: The meringue was too dry, or the batter was overmixed.
• Soft shells: Baked for too short a time.
• Collapsed shells: Moisture in the batter (e.g. oil in the almond flour) or too short a baking time.
• Bumpy or uneven shells: Ingredients weren’t sifted properly, or the batter wasn’t mixed well enough.
• No “feet”: Egg whites weren’t stiff enough, the batter was too runny, or it wasn’t mixed well.
• Nippled shells: The piped shells didn’t rest long enough before baking, or the batter wasn’t mixed well.
• Cracked shells: Egg whites were overbeaten and became dry, there was too much liquid in the batter, the baking time was too long, the oven temperature was too high, or there were too many air bubbles (tap the baking sheet to remove bubbles).
• Mis-colored shells: Oven temperature was too high.
• Sticky bottoms after cooling: Baked for too short time.

Happy baking, and may your macarons turn out beautifully next time! Let me know how it goes in the comments.