Cécile CorchiaTable of Contents Show
Do you want to learn to bake the best French macarons? you’ve just find the best step-by-step guide to help you bake these iconic french desserts in your own kitchen. From whisking the meringue to piping perfect macaron shells, we’ve got everything you need to make your first (or best) batch yet. But first, let’s talk about the magic of the French macaron.
This mythical delicacy has become, over the years a symbol of French pastry culture. French macarons as we know today were created in Paris in the 19th century, when renowned pastry chefs —as the grandson of Louis-Ernest Ladurée—They had the great idea to sandwich two macaron shells with a filling, typically ganache or buttercream. From that moment on, the macaron became a must-try treat for every tourist visiting France: to the point where people are ready to line up outside the most famous Parisian bakeries just to taste the finest macarons. Macarons are already well-known, but it’s worth going back to the basics.
So what are French macarons exactly?
These sweet little treats are made with almond flour, egg whites and filled with a variety of mixtures like buttercream, ganache, or jam. A perfect macaron has a smooth, crisp shell, the iconic macaron “foot”, and a soft, chewy interior texture.
Macarons come in an impressive variety of flavors—from vanilla, deep chocolate, and raspberry, to more adventurous combinations like rose, lemon, caramel, or even lavender. There’s a flavor for every taste.
Ready to bake your own homemade macarons? Let’s get into it.
PS: If you’re visiting Paris, don’t miss our blog article the TOP 10 best macarons in Paris—you’ll find the perfect spots to taste the most delicious creations in the city.
Our Easy French Macaron Recipe:
Preparation Time: 1 hour
Difficulty: Medium
Yields: 20 filled macarons (about 40 shells)
Ingredients
For Macaron shells:
- 20 g egg whites
- 50 g finely ground almond flour
- 50 g powdered sugar
- Food coloring of your choice
For the Swiss meringue
- 48 g of granulated sugar
- 16g of water
- 20 g of egg whites
For The Chocolate ganache:
- 100 g dark chocolate
- 100 g heavy cream (30% fat)
Tools You’ll Need
- Large mixing bowl
- Electric mixer
- Sifter
- Spatula
- Piping bag fitted with a round tip
- Baking sheet
- Parchment paper
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
- Sift the almond flour and powdered sugar together into a large bowl. This helps ensure a smooth macaron batter.
- Add 20 gr of egg whites to the dry mixture and mix until a smooth, thick paste forms.
- Add your gel food coloring if desired
Step 2: Make the Swiss meringue
- In a bowl, whisk the remaining egg whites with the granulatedsugar and water.
- Place over a bain-marie and whisk continuously until the sugar dissolves and the mixture becomes warm and glossy.
- Remove from the heat and beat with an electric mixer until stiff peaks form.
Step 3: Mix the Macaron Batter
- Using a spatula, fold the meringue into the almond paste. This technique is called macaronage. You need to fold just enough to achieve the right consistency. The batter should flow slowly and form ribbons.
- This step is key — if you overmix, the shells may crack or flatten – if you undermix, the consistency won’t be right.
Step 4: Pipe the Macarons
- Transfer the mixture to a piping bag fitted with a plain round tip.
- On a baking sheet lined with parchment paper, pipe the macarons into small, even rounds, leaving space between each one.
Tip: If you want perfectly smooth, round macaron shells, tap the tray on the counter a few times to remove air bubbles.
Step 5: Let de Macarons Dry
- Let the macarons dry at room temperature for about 30–60 minutes until until they form a dry skin. This step is essential for creating the foot during baking.
Step 6: Bake de Macarons
- Preheat the oven to 140°C (285°F).
- Bake the macarons for 14–15 minutes. The shells should rise, form a foot and remain smooth on top. If they move when touched, give them an extra minute or two.
- Once baked, remove them from the oven and let them cool completely before filling.
Step 7: Make the chocolate ganache
- In a small saucepan, heat the cream and sugar until simmering. Stir gently to help the ingredients mix together.
- Once the mixture begins to bubble, remove it from the heat and add the dark chocolate. Let it sit for a few minutes to allow the chocolate to melt fully.
- Then, using a spatula or whisk, stir the mixture until it becomes smooth, glossy, and reaches a creamy consistency — this will be your chocolate filling.
- Allow the ganache to cool at room temperature until it’s thick enough to pipe into your macaron shells. This step is key to getting beautifully filled macarons with just the right texture.
Step 8: Fill and Assemble
- Pair the macaron shells by size. Using a piping bag or small spoon, place a dollop of ganache on one shell and sandwich with another. Voilà — your perfect filled French macarons are ready!
Tip: Let the macarons rest in the fridge for 24 hours before eating. This helps the filling blend with the shell and creates a perfect texture and flavor.
Why are French macarons so difficult to make?
French macarons requires precision, so I trully advise you to pay attention and take your time in every step. From weighing your ingredients to the way you mix and fold the batter. Even things like humidity, your oven’s temperature, and how long you let the macarons dry before baking can affect the final result. But don’t worry — with time and practice, your technique will improve!
How can I achieve the perfect macaron shell?
To get those perfect and sweet macaron shells with the perfect foot, focus on your macaron batter consistency – Make sure that it flow slowly off your spatula without being too stiff. Then, After piping, allow the macarons to rest before baking. This resting period helps to form a smooth, dry skin on the macarons, allows the feet to form properly in the oven and prevent cracks during baking. Finally, Bake the macarons on a double baking sheet for even heat and lift a shell to check if it’s done, if it doesn’t wiggle, it’s ready!
How do I store French macarons?
Once assembled, macarons are best stored in an airtight container in the refrigerator for up to 3–4 days. In fact, they taste even better after resting for 24 hours to allow the filling to set and blend with the shell. Before serving, let the macarons come to room temperature for the best texture and flavor.
Can I freeze French macarons?
Yes, you can absolutely freeze French macarons, and it’s a great way to extend their shelf life if you’ve made a large batch. Once your filled macarons are assembled, you’ll want to place them in a freezer-safe container or bag. Make sure to separate each layer with parchment paper so the macaron shells don’t stick together or crack.
Before freezing, allow your macarons to cool completely and set properly. You can color your macarons any way you like before freezing, their look and flavor will remain intact if stored properly.
When you’re ready to enjoy them, remove and thaw them in the fridge overnight. The next day, let them come to room temperature for about 30 minutes before serving. This allows the texture of the batter, filling, and shell to return to its original balance, light and perfectly sweet.
Tip: Make sure your macaron batter is made with fine almond flour, and that your filled macarons are dry and well-formed before freezing. This ensures that even after thawing, they still look and taste like they came straight from a Paris bakery like Ladurée.
How can I troubleshoot common macaron issues?
If your macarons crack, turn out hollow, or don’t form feet, it might be due to over- or under-mixing, poor meringue stability, or incorrect oven settings. Using a good macaron recipe, practicing the macaronage folding method, and making sure your dry ingredients are finely sifted can really help. Even things like a humid day can affect how your macarons bake — so don’t give up if your first batch isn’t perfect!
Are there any gluten-free options for French macarons?
Yes! traditional French macarons are naturally gluten-free since they uses almond flour instead of wheat flour. Just be sure to double-check that your filling—whether it’s buttercream, ganache, or jam—is also gluten-free. If you’re careful with every ingredient you use, you’ll end up with perfectly filled macarons that are safe and good for gluten-sensitive dessert lovers!
What’s the Best Way to Test the Consistency of Macaron Batter?
Getting the right macaron batter consistency is one of the most important steps in mastering the French macaron recipe. So how do you know when your mixture is ready?
After folding the meringue into the dry ingredients, lift a bit of batter with your spatula and let it fall back into the bowl. The perfect macaron batter should flow slowly in a thick ribbon and settle into the rest of the mixture within about 10 to 15 seconds. If it disappears too quickly, it may be overmixed; if it sits like a lump, you need to fold a bit more.
This test helps you avoid common problems like cracks, hollow shells, or no foot forming during the bake. Take your time, be gentle, and let the texture guide you—this little step makes a big difference in achieving those iconic, smooth, bakery-quality macaron shells at home.
What fillings work best for French macarons?
You can get creative with macaron fillings! Some of the most popular options include buttercream, ganache in a variey of flavors, fruit jams or flavored creams, there are even bold versions like Roquefort-filled macarons!.
Consider matching the shells with sweet flavors like raspberry, vanilla, or pistachio. You can also add extracts, food coloring, or even crushed freeze-dried fruits to the batter to create something unique.
Where Can book a macaron class in France or Paris
You can easily book a great macaron class in Paris or France with Kweezine. We have a lot of choice of pastry classes and great macarons classes for all the family. Go here: https://kweezine.com/en/thematic/cours-de-patisserie
Cécile Corchia
David