French Macaron Recipe

How to make crispy, crunchy, chewy french macarons! Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 1 hr 8 mins
Serves: 18 filled cookies
French Macaron Recipe that makes crispy cookies with chewy centers. Step by step instructions on how to make the perfect french macaron

A Macaron recipe that makes delightfully crisp cookies that are soft and chewy in the center

This is an easy french macaron recipe (pronounced mac-ah-rohn). I make a big batch of these and then freeze them so I have some on hand for these trendy cream tarts!

French Macaron Recipe that makes crispy cookies with chewy centers. Step by step instructions on how to make the perfect french macaron

What’s the difference between a macaron and a macaroon?

A macaron (mack-a-rohn) is a french cookie made from almond flour, sugar and egg whites. It has a delicate crispy shell and a soft and chewy center. A macaron is not very sweet and is often varied in flavors and colors.

macaron recipe

A macaroon (mack-a-roon) is a cookie made from shredded coconut, egg whites and powdered sugar. It is usually scooped or piped into small balls and baked until the edges are golden brown. The texture is chewy and the flavor is very sweet. Pairs very well with chocolate and almonds (think almond joy candy bar). You can also try putting some macraoons on top of a vanilla cake with fresh buttercream for a showstopper at a party or get-together.


I actually love coconut macaroons more than french macaron. Makes me feel very nostalgic and I now I kinda need to make some.

Why are French macarons so hard to make?

I’m sure you’ve heard that macarons are very finicky, and it’s true, they can be! Especially if you’ve never made them before. I always struggle with making a new recipe if I don’t know what I’m looking for in each step. Is the batter right? Is it too runny? Are they too flat? I don’t know! The unknown can be very stressful amirite?

chocolate cream tart recipe

I actually learned how to make these in pastry school and nailed it on the first try. I’m not bragging, I was just incredibly lucky to have a french pastry chef standing right there showing me how to make them. I got to see exactly how he mixed the batter, how the batter fell in ribbons back into the bowl, how smooth the cookie was when it was piped and what it felt like when the skin had formed and they were ready to bake.

I know I’m not there with you right now to hold your hand but I hope this step by step photo tutorial will help you with getting the macaron recipe just right.

Macaron Recipe Step By Step

  1. Sift together the powdered sugar and almond floursift your dry ingredients
    This is important so you can remove any hard lumps that might be in the mixture which will ruin the shiny surface of your cookie later.
  2. Whip your egg whites until frothy with the whisk attachment Slowly add in your sugar. Once you can. see some lines forming in the meringue, add in your cream of tartar.
  3. Whip until soft glossy peaks form. This can take 5-10 minutes. *pro-tip – leave your egg whites uncovered in the fridge overnight before you whip them to dry out. A lot of pros do this and it’s called aging the egg whites. whip your egg whites until frothy
  4. Add the vanilla (or another flavoring) to your meringue and your food coloring. Whip egg whites until stiff peaks form. soft glossy meringue peakscolor your macaron
  5. Add in 1/3 of your almond mixture and fold by taking your spatula and going around the edge of the bowl just under the batter, then cut through the center. Repeat this until you don’t see any dry spots. fold macaron batter
  6. Add in the rest of your dry ingredients and continue folding fold macaron batter
  7. Test the macaron batter to see if it flows off the spatula. If it falls in clumps it’s too thick. Keep folding. macaron batter too thick
  8. Once your batter falls from the spatula in a ribbon, try and draw a figure 8. If the batter doesn’t break, it’s ready. You will also notice the edges of the batter begin to turn glossy and the mixture oozes very slowly. The ribbon should dissolve back into the batter after about 20 seconds.macaron batter properly folded
  9. Now you can pipe your macarons onto your parchment paper and bake! I use a #14 round piping tip and a template. Hold your tip straight up in the center of the circle, about 1/4″ away from the paper and squeeze until the batter fills the circle 3/4 of the way then lift straight up. piping macaron onto a template
  10. Lift your tray up about 5 inches and drop onto the table to pop any bubbles that are under the surface of your macaron and the batter should spread to the edge of the circle. bubbles in macaron
  11. Let your macaron sit at room temperature until a crust forms over the surface. Depending on your room, it can take from 30 minutes to 2 hours. You should be able to touch the top lightly and it doesn’t feel sticky.

Tips for success:

  • Use room temperature egg whites (if you forget to bring them to room temp, put your eggs in a bowl of warm water for 5 minutes)
  • Sift your ingredients
  • Weigh all your ingredients in grams for the best and most accurate results
  • Make sure you use fresh egg whites
  • Wipe the inside of your bowl and attachments well to make sure they are grease-free
  • Don’t over-whip your egg whites, make sure they are at the firm peak stage but still glossy and moist

Troubleshooting macaron problems

Perfecting your macaron recipe will take time. After your first try you might notice some problems. These are the most common and how you can fix them.

  • Over-mixing your batter will produce very flat macarons that will be hollow in the center and won’t have any feet
  • Oily blotches on the surface of your macaron is from over-mixing and causing the oil from the almond flour to release into the batter. Try folding more gently.
  • Macarons that have a raised nipple in the center after baking. This is caused by under-mixing and the batter is still too stiff.
  • Under-mixing your batter or not using super fine almond flour will make lumpy/rough textured macarons.
  • Cracked macarons are from not letting them sit at room temp for long enough so they haven’t had time to develop a shell or they were not mixed enough.
  • Macarons won’t be round when you don’t hold your piping tip directly in the center of the template or your parchment isn’t flat.
  • If your environment is very humid, use a space heater next to your macarons to help them dry out. 

Make Download the template to make perfectly-sized macarons
French Macaron Template


macaron template

Macaron filling recipe

Traditional french macaron recipe uses flavored buttercream as a filling but you can use jams, curds or even ganache. The flavor possibilities are endless!

Here are some popular flavor combinations for a macaron recipe

  • Pink macarons flavored with freeze-dried strawberries and strawberry jam buttercream
  • Yellow macarons flavored with lemon extract and lemon curd
  • Pink macaron with passionfruit filling
  • Green macaron with pistachio filling
  • Beige macaron with salted caramel buttercream
  • Chocolate macaron with espresso infused ganache
  • Lemon macaron with raspberry jam filling

Can you make a macaron recipe without almond flour?

I have read that you can replace almonds in macaron with pumpkin seeds! Who knew? Seems easy enough. Replace the almond flour with equal weight of pumpkin seeds. Grind up your pumpkin seeds finely before you use them and make sure you sift them so that any large bits get removed. These large bits will make your macaron lumpy.

Can you make your own almond flour?

You can grind up your own blanched almonds (I buy mine from the bulk section at Winco). Place a cup of almonds in your food processor and pulse until finely ground. Don’t blend for too long or you’ll end up with almond butter!

Push the almonds through a strainer to remove any big pieces of almond. Repeat the process until you have enough almond flour for your recipe. 


Did You Make This Recipe?Leave a rating and tell me how it went!
French Macaron Recipe that makes crispy cookies with chewy centers. Step by step instructions on how to make the perfect french macaron

French Macaron Recipe

How to make crispy, crunchy, chewy french macarons! Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
4.97 from 146 votes
Print Rate Never Miss A Cake
Prep Time: 20 mins
Cook Time: 15 mins
resting time: 20 mins
Total Time: 1 hr 8 mins
Serves: 18 filled cookies
Calories: 95kcal


  • 2 oz (57 g) almond flour
  • 4 oz (113 g) powdered sugar
  • 1 pinch salt
  • 2 oz (57 g) egg whites aged overnight in the fridge and brought to room temperature
  • 1/4 tsp (1/4 tsp) cream of tartar
  • 1 oz (28 g) granulated sugar
  • 1/2 tsp (1/2 tsp) vanilla extract
  • 1 drop gel food coloring


  • 1 ounce (28 g) pasteurized egg whites
  • 2.5 ounces (71 g) powdered sugar sifted
  • 2.5 ounces (71 g) unsalted butter
  • 1/4 teaspoon vanilla
  • 1 pinch salt


  • Food Scale
  • Stand Mixer
  • Sifter
  • Parchment Paper
  • Piping Bag
  • 802 Round Piping Tip
  • Food processor


For Macarons

  • Preheat oven to 300ºF and line a 1/2 baking sheet with the macaron template and parchment paper or use a silicone macaron mat with built in template
  • Sift together the powdered sugar, salt, and almond flour, twice if not blended.
  • Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
  • Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds while mixing on low.
  • Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
  • Add the vanilla (and food coloring if desired) to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff but shiny peaks that start gathering and bunching on the inside of the whisk.
  • Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
  • Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
  • Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line. 
  • Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter.
  • Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
  • Allow them to dry, uncovered until a crust forms on the surface. About 15-60 minutes or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
  • Bake at 300ºF for about 10-15 minutes or until lightly browned. Smaller cookies will bake in 10 minutes, larger cookies will need to bake longer. If not quite baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
  • Let cool fully before removing from the parchment and filling with buttercream. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.

For the buttercream

  • Place egg white, powdered sugar and salt in the bowl of a stand mixer and whip on high for 5 minutes. Then add in softened butter and vanilla and whip until light and creamy.


You can replace the vanilla with any other type of flavoring that you desire


Serving: 1cookie | Calories: 95kcal (5%) | Carbohydrates: 13g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 2g (10%) | Cholesterol: 8mg (3%) | Sodium: 11mg | Potassium: 9mg | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 112IU (2%) | Calcium: 8mg (1%) | Iron: 1mg (6%)
Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

This is an easy french macaron recipe (pronounced mac-ah-rohn). I make a big batch of these and then freeze them so I have some on hand for these trendy cream tarts!

177 comments on “Macaron Recipe

  1. Hi , can these be made out of Cashew flour

  2. Can you only use extracts to flavor the actual cookie? Or can I add cocoa powder or freeze dried fruits to the batter (if so, how much)? Thank you!

    1. Check out my chocolate macaron recipe for adding cocoa powder. You could replace cocoa powder with freeze-dried powder

  3. 5 stars
    Followed your recipe to the letter, but skipped the tartar and they came out perfect! Great recipe.Thanks!!

  4. If you want to add freeze-dried strawberries to the batter, how much do you add?

  5. Hi, I followed your recipe and made macrons 5 times already. Each time I failed. The problem with my macrons are that they are hollow. Can you tell me what I did wrong?

    1. A hollow macaron is not a failure. Using the Italian method might help you reduce hollows but I do not teach that method because it requires boiling of syrup and I don’t enjoy that extra step. There are many tutorials on the Italian method for french macarons on youtube.

  6. 5 stars
    Hi Liz! I tried to make macarons once with a different recipe and they did not turn out, the dough was thin and was a mess! Today is my parents anniversary and I wanted to make something special. THIS RECIPE WAS A TOTAL SUCSESS! It was super easy fo make! Thx for the tutorial! 😉

  7. 5 stars
    Great Recipe. Definitely the best one I have seen, especially with all the troubleshooting advice. I forgot to age the egg whites and left out cream of tartar and they still turned out beautiful. I sandwiched the cookies with raspberry whippers cream and they were delicious. Thanks!

  8. 5 stars
    This is a great recipe! I made macarons for the first time using this recipe and they turned out amazing! I was so expecting something to go wrong. Was glad I carefully read through the post and possible pitfalls to looks out for. Can’t wait to try more flavor combinations. Thank you so much for this recipe.

  9. Hi there, can I replace the almond flour with whole almond flour without changing the amounts in this recipe?

  10. Hi 🙂 i love your recipes and never have an issue however with this recipe i noticed you used ounces instead of grams and i cant seem to find proper conversions into grams online. I would really like to try this can you please give me the amounts in grams it would be much appreciated ❤

    1. Hi! In the recipe card the grams are in parentheses next to the ounces. 1 Oz= 28 grams

  11. 5 stars
    Hi, Thanks so much for sharing. Please advise on what one could use as a replacement for cream of tartar.thank you

    1. You don’t 100% need to use cream of tartar if you’re using fresh egg whites, it just helps your meringue whip up stronger. If you use pasteurized egg whites you should use it, though.

  12. Hi Liz,
    Thanks a million for your recipe. Have baked french macarons in the past – and you are right…. it’s very tough to get it correct the first few times. I will be trying your recipe soon and let you know how it went. Much appreciated.😀

  13. Liz, thanks so much got the recipe. It’s step by step and easy to follow. Made one batch already. Came out so-so but am doing another this weekend for Thanksgiving. Going to make autumn leaves, pumpkins and cornucopias. THANKS SO MUCH!

  14. 5 stars
    They turn out wonderful every time thanks to your simple but specific directions. Thank you for sharing your knowledge and experience.

Leave a Reply

Your email address will not be published.

Recipe Rating