20 Tips with No-fail Macaron Recipe

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Have fun and no stress when you bake the next batch of macarons with these 20 tips to perfect French macarons. Use my step-by-step tutorial and follow these simple and easy tips. In addition, use my no-fail macaron recipe and be on your way to making successful macarons every single time. Whether you bake for family and friends, or as a business, these tips are a must-have.

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Macarons are small, rather soft pastries made with almond flour and meringue powder that are sandwiched with buttercream, jam, and ganache. They are characteristically crispy on the outside and soft on the inside.

Do you purchase French macarons? Boy, are they expensive! For years, we had homemade macarons so we never had to buy them. But then, I moved away from home and lived in Singapore. It was the first time I ever purchased macarons for a friend as a gift. It was a last-minute purchase because she was having a hard day. I felt the pinch in my wallet and thought, wow, the next time I need macarons I must make them myself.

A few days later, I happened to tell my friends that I knew how to make macarons. And I could save them some money. I probably should have kept that information to myself. Because from then on they drove me nuts for French macarons. And I did make a lot. As a result of all that practice, it became one of my skills. Today, I teach others how to make macarons. How cool is that?

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A macaroon is not the same as a macaron. Macaroons are coconut cookies while macaron is an almond meringue shell with a variety of fillings. We are talking macarons.

This is a long post because it has everything you need to know about French macarons along with my easy no-fail master macaron recipe for success.

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No matter how experienced you are…

Macarons can often make or break my day. After years of making these successfully, there will suddenly be this one day when it just won’t happen. I’m always afraid of what if that happens at one of my French macaron classes. You know! That can be so embarrassing (fingers crossed).

Some of us have had our fair share of failures before our successes. I did have a few over the years. And yet, I must admit that I have been lucky. Because I had my mom who made them very often.

I learned both the Italian and the French methods of making macarons. And yet, over the years I have only been using the French method. As a result, I have a no-fail recipe that I use as my basic recipe. And I create all my variations from this recipe. Today, I am sharing this recipe with you.  If you do come to a macaron class with me – you will get this exact same recipe.

No magic formula

Often my students think they are going to get a magic formula when they come to my class. The truth is there is no magic formula for making perfect macarons. It’s often the little things that can make a huge difference.

Some of these little things are out of your control. Like the weather, if you have a wet gloomy day, guess what? Those macarons probably need a little more drying time. This is why the most important thing about macarons is not a magic formula but these little nuggets or tips that help you when necessary. Also, understanding the macaron recipe and how it works.

• One of my failures was the gel food coloring I was using. It was oil-based and I did not know that. Yup, two failed batches later it dawned on me to check the label.
• Another time, it was my egg whites. Perhaps the egg whites were more liquid because the eggs were fresh. As a result, the macaron shells became too thin. They still had feet but really thin.
• This one has probably happened to you too. I used the same mixer after making brioche bread. I washed it – guess there was still some oil residue.

So you see, you can be a big macaron champion but French macarons are one of those things that can drive you nuts. So, next time you have a macaron issue. Take a break. That’s what works best for me.

Did you know?

The word macaron is derived from the Italian word ‘macarone’ or ‘maccharone’ which actually means meringue. For years, I thought macarons were French because I associated them with the famous chef Pierre Herme. Until I purchased his book and realized all the recipes in his book use the Italian meringue method. One of my favorite books for macarons is ‘Le Petite Macaron‘ by Kathyrn Gordon and Ann E McBride. They have made all three methods, Fresh, Swiss, and Italian meringue method.

Useful tools and tips

• Mixer – While you can whip the eggs whites with a whisk, it is much easier to use your electric mixers such as Kitchen-Aid or K-Mix or a hand mixer. So, yes, if you have one – get it out from the back of the closet.
• Bowls – Ensure your bowls are grease-free! I mean no trace of any oil or butter or any food that you might have cooked in there. If you are not sure, just add a tsp of vinegar on a damp paper towel and clean the inside of the bowl.
  The same with your whisk or spatula or spoons – no trace of oil.
• Piping – A disposable piping bag makes things easy but you can use a ziplock bag- just make sure you have a nice round circle so your batter comes out round not as a triangle.
• Template – Always use a macaron template. You don’t need a macaron mat because you could print out a template online. Just type the word macaron template on Google and pick the size you want.
• Food processor – I prefer to use a good food processor of the right size if I need to grind the nuts at home.  I have explained in more detail below, why you need to not just grind the nuts fine but also sieve them. But using a large food processor for just one cup of nuts might not give you the best results. I hope that makes sense.

20 Tips to make perfect macarons

 1. Measure ingredients 

Always measure all your ingredients and follow the recipe exactly. Macarons are very sensitive to changes in the recipe. Little extra egg whites do matter.

2. Sift dry ingredients 

Always sift the dry ingredients together even if you see no lumps. If needed do it more than once but ensure your dry ingredients are well mixed.

Remember, when you add the dry ingredients – you are only folding them in not mixing them; so mix them well now.

3. Grease free

Whenever you need to beat egg whites to a stiff peak it is very important that your mixer is grease-free. Any traces of grease will not let your eggs whites whip to stiff peaks.

4. Measure egg whites

Have you noticed all my macaron recipes have egg whites in grams, not the number of eggs? Always measure your egg whites. Why? The amount of liquid in the egg whites affects the dry or wetness of your batter. This means if you have large egg whites you have a more liquid batter and vice versa. Also, make sure the egg whites are room temperature.

5. Electric mixer vs.  Manual mixing 

Use an electric mixer. (I know I’m repeating this again) The meringue is a very important part of your recipe, which makes having a mixer almost a necessity.  You can use any hand mixer, K-Mix, or Kitchen-Aid whichever works for you.
In fact, If you are making an Italian meringue macaron version then it’s definitely a must as you have to ensure you pour hot sugar syrup while beating the egg whites constantly.

6. NO egg yolks

Break your egg whites properly. It is very very important that your egg whites have no trace of egg yolk or they will not get too stiff peaks.

7. Aging egg whites?

It is not necessary to age your egg whites. Most often I choose to make macarons on an impulse. Having said that, all eggs start the aging process as soon as they are out of the chicken. Honestly, when you bring them home from the market they are already in the process of aging. So don’t worry about it too much unless you are collecting them right from the chicken.

8. Stiff peaks

Beat egg whites until stiff peaks form, but are not dry. Your egg whites must hold their shape but still have a glossy sheen. If they are dry it will result in cracked shells.

9. Whip eggs on low to med speed

When beating egg whites do not rush them at high speed. Instead, start at medium for the first three minutes. And, always add the sugar in the first two minutes not too slowly. Then beat on medium-high for the remaining time needed.

10. Color and flavor

Add color and flavor to your egg whites at the last minute or two of beating the egg whites. But definitely, before you add your dry ingredients. That way you won’t need to over mix your batter or have a streaky batter. Using gel food colors or powder colors as liquid food coloring will affect the consistency of the batter.

11. Folding / Mixing 

The dry ingredients should be folded in, not mixed, and definitely not over mixed. A macaron batter is not too thick and not too runny. It’s more like a thick but pourable cake batter. If you hold it up in your spatula and drop a blob down it should smooth slowly but thickly, not too easy.

That sounds weird but understanding this takes time. So don’t be too hard on yourself if you don’t get it right the first few times.

12. Template

When piping macarons use a circle guide so you get them nice and evenly spaced.

13. Parchment vs. Silicon Mat 

Use of parchment paper or silicone mats – I have used my silicon mats and they do release easily when cooled. However, there are people who believe that the silicon mat gets the macarons to stick. I have also used parchment paper successfully many many times. So, I don’t really think it matters.

14. Tap the pan

And don’t forget to tap your macarons after you pipe them. Tapping the baking sheet at least a few times helps remove the trapped air pockets. If these air pockets stay in they tend to break in the oven and cause holes or lumpy macarons.

15. Resting time / Baking right way

Always read the recipe properly. Some recipes call for baking the shells immediately but If your recipe calls for a drying time then let your macarons dry before you bake them. Do not preheat your oven too early. Ideally, it may take 15 to 30 minutes for the skin to form. In humid places, it takes up to 45 minutes. With my recipes a 15 to 20 minutes mark is ideal.

16. Baking time

Never overbake your macarons. Follow the recipe guide. Usually, the Italian meringue version says to bake between 10 to 12 minutes while the other method calls for baking for 13 to 15 minutes or even 18 mins. My recipe in my oven takes about 16 minutes. You want the macaron to set on the outside but still have the soft chewy texture on the inside.

17. Baked shells

Do not peel the macarons from the parchment immediately once they are out of the oven. Let them cool completely and they will release easily.

18. Oven temperature

Monitor your oven temperature. Most macarons are baked usually between 150 C /300 F to 170 C / 340 F depending on the oven type. Your macarons must not change color when you place them in the oven. If they do change color it means your oven is too hot. A very hot oven is often the cause of cracked macarons.

19. Almond meal

You can buy these commercially or make them home yourself as long as you can grind them into a dry, not oily powder. One way to ensure that is to add the powdered sugar from your recipe a little at a time when pulsing the nuts.

Also, I find it is best to use them commercially purchased almond meal for the simple reason that the commercially made almond meals are made in specially designed grinders where the almond is ground very fine and yet not releasing its oil. Because an oily almond meal will flatten the macarons.

Can you make Almond Meal at home – Yes!!  Almond Meal is basically blanched almonds that have been ground to a fine powder. You can make it yourself but it has to be made in a food processor or coffee grinder ensuring that when you grind it does not release too much oil. One of the common causes of failed macarons is home ground almond meals.

Place the almonds in a food processor or coffee grinder and pulse. Do not do a long spin as this will cause the almond oils to be released. Add a few tablespoons of confectioners sugar from your recipe to avoid the nuts from releasing their oils. Then, sift it through a strainer. Place the big bits back in the food processor or grinder until it is all a fine powder.

When it comes to almond meals two things are very important – one that the almonds be finely ground and second that they are not too oily.

20. Eating / Storing

Macarons are best eaten a day or two after they are baked when they ripen. And they are best stored in the fridge. Be careful when handling the shells. It’s best to store them on their side not flat. Since the shell cracks very easily. Having said that – We always eat them as soon as they are assembled.

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No-fail Macaron Recipe (Vanilla)

• Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any big or remains that does not go thru. However, if you have a lot in the sifter – pulse some more and strain again.
  Pro tip – pulsing and staining will ensure you have a flour consistency. So do not skip this step.
• Whip egg whites – Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium low speed. (in the video I am using a hand mixer so you can see better but a stand mixer is best)
  Pro tip – the cream of tartar helps stabilize the egg whites. You can omit, but, it is especially helpful when making macarons in warm weather or humid places.

• After a minute start adding the granulated sugar one spoon at a time.
  Pro tip – adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
• Once all the sugar has been added – turn to medium-high and whip until stiff peaks. Add extract and food color – mix the color well.
• Fold in – Next, fold the almond mixture into the whipped egg whites in three batches.

• Macronage – once the almond mixture has been incorporated, we need to bring it to the right consistency. See video on how I do this. Use a spatula and spread the mixture around in the bowl – then bring it back to the center. Do it again and again until you have the right consistency. I usually have to do this about 4 to 5 times with each batch.
• Consistency – you need, what is called a dropping consistency or a thick ‘lava-like’ or ‘cake batter’ consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.
  Pro tip – getting the right consistency sometimes takes time. So, watch that part of a video carefully.

• Pipe – Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a template.
  Pro tip– templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
• Piping technique – The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don’t worry if you have a point. When you tap the pan these usually settle down.
• Tap baking pan – Tap the baking tray on the counter several times.
  Pro tip – Tapping helps so all the air pockets will rise to the top and release. That way you won’t have big holes in your macarons. I do three taps on each side as shown in the video.

• Rest – Let the macarons sit in a cool dry place for about 30 to 50 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
  Pro tip – In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it – you are good to go.
• While the macarons are drying – preheat the oven to 150 C / 300 F.
  Pro tip – I usually start my oven at about 20 minutes because that’s how long it takes in my home.

• Bake the macarons for 12 to 15 minutes depending on your oven. (some ovens can take up to 18 minutes) The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty (also called macaron feet).
  Pro tip – do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
• Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.
• Cool on the baking tray for at least 10 minutes before you remove and transfer them to a wire rack.
  Pro tip – trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
• On a baking tray pair similar size macarons shells so you have similar size macarons
• Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it’s not necessary.
• Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
• Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
• Enjoy!

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Variations

This basic macarons recipe can be used to make many different flavors. All you have to do is use gel food colors for the shells and the right filling and frosting to accompany them.

I prefer to use French, Swiss, or Italian meringue buttercream as compared to American. For the filling, I prefer fruit filling as compared to fruit jam, but fruit cruds work just as well. For example

• Vanilla macarons – white or cream shells with vanilla bean buttercream and Vanilla pastry cream filling.
• Blueberry macarons – Blue shells with blueberry filling and Swiss Meringue buttercream
• Raspberry macarons – Red shells with raspberry filling and French Buttercream
• Strawbery macarons – Pink shells with strawberry filling or strawberry jam with Italian merinuge buttercream
• Lemon macarons – Yellow shells with lemon curd filling and lemon Swiss merinuge buttercream.
• Strawberry lemon macarons – yellow or pink shells with lemon curd and Strawberry Swiss meringue buttercream
• Matcha macarons – Green shells with macha cream and Italian meringue buttercream
• Mint macarons – green shells with mint flavored buttercream
• Chocolate macarons – brown shells with chocolate ganache
• See all my Macarons Collection here 

Troubleshooting

Here are a few pointers to help with the tips above 

1. Hollow shells – dry meringue or batter over-mixed.
2. Deflated shells – opening the oven door too early or taken out of the oven before the baking time is up.
3. Soft-shells  – undercooked – or oven temperature is too low.
4. Bumpy shells – undermixed batter or dry ingredients not sifted well.
5. Macarons have no feet – the egg whites were not beaten to stiff peaks or the batter was mixed not folded in.
6. Uneven or weird feet – mostly oven temperature was too high.
7. Cracked shells – could be a couple of reasons.
   • Very hot oven temperature.
   • Too much liquid in the batter – large egg whites (hence measure egg whites).
   • Batter over mixed or not mixed enough leaving dry pockets.
8. Sticky Bottom – Under-cooked macarons – cook longer and check oven temperature.

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Frequently asked questions

Why do my macarons have no feet?

Under mixed – If the batter is not mixed enough, too much air remains in the macarons so the macarons dry out and crack instead during baking preventing it from rising as well as getting feet. OR
Excess moisture – If the batter is too thin the macaron shells don’t dry enough which prevents it from rising and getting feet.

Why are my macarons hollow? Why did my macarons explode?

Often the problem with hollow macarons or exploded French macarons is oven too hot. When you bake at a high temperature the macarons. The batter at the edges heats and expands too quickly causing the feet to explode.

Why do my macarons have nipples?

Often this means that the batter is not mixed enough. The under-mixed batter can cause a lot of issues mentioned above from cracked shells, no feet to hollow macarons. Best to mix well with the spatula.

What is the best temperature for macaron baking?

Ideally between 300 F to 350 F / 150 C to 175 C. They should take around 15 to 18 minutes (3-inch macarons)

How long do you dry macarons?

Ideally, about 13 to 30 minutes. In high humidity, it can take up to an hour to dry as well. When touched the top of the macaron should be dry to touch. Rainy, humid weather is not good macaron baking days.

What do I fill my French macarons with? What is the best macaron filling?

You can fill macarons with a simple buttercream or explore different fillings and frosting. For example, my favorite is gourmet buttercream recipes like French, Swiss, or German. They are rich and less sweet than classic American buttercream. I also like adding fruit fillings and curds in the middle of the frosting. This is a great way to take your macarons to the next level. And here you will find 30 plus buttercream frosting recipes.

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