French Macarons

I’ve been making French macarons for years, and this is the recipe I always go back to. It’s easy to follow, doesn’t require a thermometer, and still gives you smooth shells, a nice foot, and that perfect chewy texture.

Jump to:

• Why you love this recipe
• Ingredients you need
• How To Make French Macarons
• Conseils pour les macarons
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• French Macarons

French macarons are delicate little sandwich cookies with crisp shells, soft centers, and creamy fillings. Made with just a few simple ingredients, they look fancy—but you can absolutely make them at home, no pastry degree required.

The French meringue method is the easiest way to make macarons. There’s no syrup or thermometer involved—just whipped egg whites, sugar, and a simple almond flour mixture. As a French baker, it’s the method I use the most, especially when I want great results without overcomplicating things.

If you’re up for a challenge later, you can also try the Italian meringue macarons version I share on the blog. But when done right, this French method gives you smooth macaron shells, a nice ruffled foot, and that signature chewy texture we all love.

You can fill them with anything from chocolate ganache to buttercream or fruit curd. They’re perfect for birthdays, holidays, 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 – It’s best to use aged egg whites (separated 24 to 48 hours in advance) and bring them to room temperature before whipping. This helps create a more stable meringue.
• Granulated sugar – Added gradually to the egg whites, it helps build a firm, glossy meringue with stiff peaks.
• Almond flour – Use extra-fine almond flour and sift it well to avoid lumps and get smooth macaron shells with no bumps.
• Powdered sugar – Combined with the almond flour, it gives the shells a soft, chewy texture and that classic melt-in-your-mouth finish.

How To Make French Macarons

Here’s a quick visual breakdown of the main steps. Don’t forget—you’ll find the full recipe with exact measurements at the bottom of this post!

Sift or mix the almond flour and powdered sugar into a large mixing bowl. For extra smooth shells, you can also pulse them in a food processor for a few seconds.

Place the egg whites in the bowl of a stand mixer with the whisk attachment. Beat on medium speed until foamy. Slowly add the granulated sugar, about 1 tablespoon every 30 seconds, while mixing.

Once all the sugar is in, increase to high speed and whip until you get a firm, glossy meringue with stiff peaks. Add a drop of gel food coloring at this stage if you'd like to tint your shells.

Add the dry ingredients to the meringue all at once. Gently fold with a rubber spatula, working from the center outward. Stop when the macaron batter flows like a ribbon—smooth, but not runny. This step is called the macaronage, and it's key for getting perfect shells.

Transfer the batter to a piping bag fitted with a 10 mm round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.

Tap the tray gently on the counter to release any air bubbles. Let the shells rest at room temperature for about 45 minutes, until a thin skin forms on top. When you gently touch the surface, it shouldn’t stick.

>> For perfectly round shells: Use a macaron mat or print out my macaron template.

Preheat the oven to 290–300°F (145–150°C). Bake one tray at a time for 14–15 minutes, until the shells are set and lift easily from the parchment paper.

Once cooled, fill the macarons with ganache, buttercream, or curd, sandwich them, and chill in the fridge for 24 hours. This resting time makes them even softer and more flavorful.

Filling ideas for Macarons

• Chocolate ganache – Dark, milk, or white chocolate ganache with the perfect ratio for macaron fillings.
• Whipped ganache – A lighter, airy version that melts in your mouth.
• Buttercream – Swiss meringue buttercream, classic American buttercream, or even French buttercream (a great way to use up leftover egg yolks).
• Homemade jam or curd – Raspberry compote, strawberry puree, blueberry puree, or lemon curd, passion fruit, and mango curds for something fruity and fresh.
• Spread or salted caramel – Nutella, praline, or salted caramel for a rich and indulgent twist.

Storage instructions

In the fridge – Store filled macarons in an airtight container for 4 to 5 days. Let them sit at room temperature for 15–20 minutes before serving.

In the freezer – You can freeze macaron shells or filled macarons for up to 1 month. Keep them in a sealed container or freezer-safe bag to protect their texture.

Recipe Questions

Can I make macarons without a stand mixer?
Yes! A hand mixer works too. It might take a little longer to whip the meringue, but it does the job.

Why don’t my macarons have feet?
It’s usually due to underwhipped meringue or overmixed batter. Make sure you whip to stiff peaks and don’t overdo the folding.

Why are my macaron shells cracked?
They probably didn’t rest long enough before baking, or there were air bubbles left in the batter. Let them sit until they form a skin and tap the tray before baking.

You will also love

I hope you loved this easy and foolproof French macaron recipe! Feel free to leave a star rating and a comment to let me know how it turned out.
Happy baking!

Print