French macarons with smooth shells, crisp tops, and soft chewy centers made with my easy French meringue method for a reliable base recipe at home.
French macarons are delicate almond meringue cookies with smooth shells, crisp tops, and soft chewy centers.
This easy French macaron recipe shows you how to make macarons at home with a simple and reliable method.
As a French baker, this is my go-to base recipe for perfect macarons without using syrup or a thermometer.
It’s a traditional French macaron method that gives you smooth shells, a nice foot, and consistent results every time.
Once you master this recipe, you can use it for any flavor—chocolate, pistachio, raspberry, lemon, or vanilla—making it the perfect base for all your macaron creations.
Why you’ll love this recipe
- Easy base recipe for learning how to make macarons at home
- Smooth shells and nice feet with a simple French meringue method
- Perfect for any flavor from chocolate and vanilla to fruit and caramelys, gifts—or just because. And once you start making them, it’s hard to stop!
Ingredients you need
You only need a few ingredients to make classic French macarons:
- Egg whites – Use aged egg whites (24–48 hours in advance) at room temperature to create a stable French meringue with better volume.
- Granulated sugar – Added gradually, it helps build a firm, glossy meringue with stiff peaks essential for French macarons.
- Almond flour – Use extra-fine, blanched almond flour and sift it well for smooth macaron shells with no bumps.
- Powdered sugar – Mixed with almond flour, it creates the classic smooth texture and soft, chewy macaron shells.
Tips before you start
- Weigh ingredients – Use a kitchen scale for accurate ratios and consistent macaron shells.
- Use aged egg whites – Let them sit 24–48 hours, then bring to room temperature for a stable French meringue.
- Sift dry ingredients – Blend or sift almond flour and powdered sugar for smooth, lump-free shells.
- Whip to stiff peaks – The meringue should be glossy and hold its shape without being overwhipped.
- Control macaronage – Fold until the batter flows slowly in a ribbon, not too thick or too runny.
- Remove air bubbles – Tap the tray and pop bubbles to avoid cracked macarons.
- Rest before baking – Let shells dry until a skin forms to help develop feet.
- Bake one tray at a time – Use a fully preheated oven for even baking and stable results.
How To Make French Macarons
This recipe is based on my French meringue method, which I use for light, smooth macaron shells with a stable and easy-to-handle batter.
Sift or blend the almond flour and powdered sugar into a fine, smooth mixture for perfect macaron shells.
Whip the egg whites until foamy, then add the granulated sugar gradually.
Increase speed and whip until you get a stiff, glossy French meringue. Add gel food coloring if needed.
Add the dry ingredients to the meringue and fold gently until the macaron batter flows in a ribbon, smooth but not runny.
Transfer the batter to a piping bag and pipe small rounds onto a lined baking sheet.
Tap the tray to release air bubbles and let the shells rest 30–45 minutes until a skin forms.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Bake at 290–300°F (145–150°C) for 14–15 minutes, one tray at a time, until the macaron shells are set.
Fill the macarons with ganache, buttercream, or curd, sandwich the shells, then chill 24 hours for the best texture and flavor.
Macaron Filling Ideas
Macaron shells can be filled with different flavors like ganache, buttercream, or fruit fillings depending on your taste.
If you’re looking for inspiration, here are some of my favorite macaron recipes to try with this base:
- Chocolate macarons
- Raspberry macarons
- Lemon macarons
- Pistachio macarons
- Vanilla macarons
- Salted caramel macarons
- Strawberry macarons
Storage instructions
Store macaron shells in an airtight container for up to 5 days. Filled macarons keep 3 to 4 days in the fridge and can be frozen for up to 2 months.
French Macarons FAQ and Troubleshooting
Why are my macarons cracked?
The shells didn’t rest long enough or air bubbles weren’t removed before baking.
Why are my macarons hollow?
The meringue was overwhipped or the batter was slightly under-mixed.
Why don’t my macarons have feet?
The batter may be too runny or the oven temperature too low.
Why are my macarons flat?
The batter was overmixed or the meringue wasn’t strong enough.
Why are my macarons grainy?
The almond flour wasn’t fine enough or not properly sifted.
More Macarons Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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French Macarons
- Total Time: 35 minutes
- Yield: 30 macarons
Description
How to Make French Macarons using this easy and foolproof recipe—perfectly crisp shells with your choice of ganache or buttercream filling (makes about 25–30 macarons).
Ingredients
- 100 g egg whites - about 3 large egg whites at room temperature
- 125 g (1 ¼ cups) blanched almond flour
- 125 g (1 cup) powdered sugar
- 125 g (⅔ cup) granulated sugar - extra fine
Instructions
French Macarons – Step-by-step
- Place the almond flour and powdered sugar in a food processor. Pulse a few times until the mixture is fine and well combined.
- In the bowl of a stand mixer, beat the egg whites on medium-low speed until they become foamy.
Keeping the mixer running, slowly add the granulated sugar—1 tablespoon at a time, waiting about 30 seconds between each addition. - Once all the sugar is in, increase the speed to medium-high and whip until you get a firm, glossy meringue with stiff peaks.
(At this point, you can add your gel or powder food coloring until you reach the desired color.) - Add the sifted dry ingredients all at once to the meringue. Use a rubber spatula to gently fold, being careful not to deflate the meringue. Mix until the batter flows like a ribbon when lifted—smooth and slightly glossy.
- Transfer the batter to a piping bag fitted with a round tip, and pipe small rounds onto a baking sheet lined with parchment paper.
- Let the shells rest at room temperature for 30 to 45 minutes, until they form a skin—you should be able to gently touch the surface without it sticking to your finger.
Baking
- Preheat the oven to 290–300°F (145–150°C) and let it fully heat for at least 20 minutes.
- Bake the macarons for 14 to 15 minutes, one tray at a time. Do not open the oven door during baking.
- Let the shells cool completely before removing them from the parchment paper.
Filling
- Once the shells are cool, fill them with ganache, buttercream, or any filling you like.
- Sandwich the shells together and refrigerate the macarons for at least 2 hours before serving.
They taste even better after 24 hours of resting in the fridge!
Notes
Storage: Store macarons in an airtight container in the fridge for 3 to 5 days. They can also be kept at room temperature for 1 to 2 days if your kitchen is cool and dry. Macarons freeze very well too—you can freeze them (filled or unfilled) for 1 to 2 months.
Tips for best results:
- Let the macaron shells rest before baking to help them form a skin and rise properly.
- For softer, more flavorful macarons, refrigerate them for 24 hours before serving.
- Always sift the almond flour and powdered sugar to avoid lumps and get smooth shells.
- Use a kitchen scale for precise measurements—it makes all the difference!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 58
- Sugar: 8.4 g
- Sodium: 5.7 mg
- Fat: 0.7 g
- Trans Fat:
- Carbohydrates: 9.1 g
- Protein: 1 g
- Cholesterol: 0 mg
Emma
Great recipe, everything is explained so clearly and easy to follow. I always struggled with cracked macarons, but this time they turned out perfect on my first try. Thank you for such a detailed and helpful guide.