Foolproof Macaron Recipe (Step by Step!)

The macaron is a classic French pastry that has only been around for the last 100 years or so, but it’s already taken Europe by storm. It combines delicate flavors with an airy texture to create something different from any other cookie out there. This foolproof recipe will give you perfect results every time!.

The “french macarons recipe step by step” is a foolproof macaron recipe. This recipe has been tested and perfected by the professionals at Le Cordon Bleu. The macarons are delicate, crispy, and sweet.

Almost as much as you’ll like eating these exquisite French treats, you’ll appreciate following this step-by-step tutorial to producing faultless macarons!

Café Appliances is a sponsor of this content. All of my views, as usual, are my own.

French Macarons: How to Make Them

Now, I’m not sure about you, but I adore macarons. I haven’t always enjoyed creating them, however. Macarons are notoriously difficult to make. You’ll end up with flat macarons if you beat your egg whites too little or too much. If you fold in the powdered sugar and almond flour a few times too quickly, the tops will break. Even a wet day (which you have no control over) might spoil them. All of these circumstances have tarnished the reputation of these delectable, delicate cakes.

Macarons start with beaten egg whites, which are then folded into a powdered sugar and almond flour mixture. This batter is prone to being unstable and unpredictable, which may be frustrating for even the most experienced bakers.

But don’t be concerned, gentlemen. I’ve come up with a way to make excellent macarons.


What makes this tried-and-true macaron recipe fail-safe?

Years ago, I had the privilege of working with the wonderful pastry chef Alon Shabo to make macarons. He showed me a new macaron-making method, and I’ve never looked back. You prepare a Swiss meringue instead of a French meringue (uncooked egg whites) (warmed egg whites). What’s the end result? A considerably more sturdy basis for macarons that are normally temperamental.

When it comes to folding, this foundation is much more forgiving. Instead of counting the number of times you fold the almond flour into the egg whites by hand, you use a stand mixer to combine everything. Of course, you must keep an eye on the batter, but it comes together quickly and is really dependable.


Macarons’ Ingredients

This is the most straightforward part! These delectable French confections need just a few simple ingredients. With the exception of almond flour, you’re likely to have most of these ingredients on hand.

  • Super Fine Almond Flour: Almond flour is not the same as almond meal. Make careful to use almond flour, which is considerably finer and prepared from blanched (skinless) almonds, rather than almond meal, which is generally coarser and includes almond skin. For smooth, bump-free macarons, use almond flour (we like Bob’s Red Mill!).
  • Powdered Sugar: Powdered sugar thickens and sweetens the macaron batter. Powdered sugar will also be used in your filling.
  • Granulated Sugar: To aerate and beat your egg whites into stiff peaks, you’ll need granulated sugar.
  • Egg Whites: While some people swear by “aged egg whites,” we like our egg whites to be young. I joke, but using the Swiss Meringue Technique, we don’t see a difference! Simply ensure that the egg whites are measured by weight and that no egg yolks find their way into the separated whites.
  • Colored food (optional): You’ll just need a few drops of food coloring to color your macarons.


What are the equipment required to produce macarons?

When it comes making macarons, your equipment are essential, from the stand mixer to the piping bag to the oven you bake them in.

  • Scale for the kitchen
  • Standmixer
  • Sifter
  • Paper Made of Parchment
  • Sheet pan for cookies
  • a bag for piping

Of course, you’ll need a dependable oven to create these delectable French biscuits. We enjoy baking with our Café Appliances Range since it’s so dependable and simple to use. Because macarons are baked at a low temperature, it’s critical that your oven temperature be precise and constant. We love our CaféTM 30′′ Double-Oven Range because it preheats quickly, maintains a constant temperature throughout so there are no burned edges or undercooked cores, and has a bright oven light so you don’t have to open the door to peek at cookies and risk them dropping.

To create macarons, follow these steps:

Let’s break it down step by step now that you’re ready to make handmade macarons.

Step 1: Gather your ingredients and measure them out.

Macarons don’t have to be difficult, but they do need some precision in preparation. To avoid making any mistakes with measurements after you get started, we prefer to measure out all of our ingredients using our kitchen scale before we begin.


Step 2: Sift the powdered sugar and almond flour together three times to remove any clumps that might result in air bubbles or misshapen macarons.

*You can pulse your powdered sugar and almond flour in a food processor, but there’s no need to use another equipment if you sift it well.


Step three: Continuously whisk egg whites and around 3 tablespoons granulated sugar until sugar is fully melted and egg whites are white and fluffy.

The 15K power boil burner on our Cafe Appliances Range is one of my favorite features since it warms up rapidly and evenly, allowing you to produce a double boiler in seconds. We use a swiss meringue to produce our macarons, which means you’ll boil the egg whites a bit before utilizing them in the mixture. This will result in a much more forgiving and solid macaron foundation.



Step 4: In a stand mixer, gradually add the remaining granulated sugar while beating on high speed until firm peaks form and the mixture is glossy. If you’re using food coloring, put it in here as well! 

When you rub the mixture between your fingertips, you’ll see that it’s no longer gritty.




Step 5: Toss the egg whites with the sifted powdered sugar and almond flour. Whisk for 5 seconds on medium speed with the mixer.



Step Six: Scrape down the basin with a rubber spatula and gently fold the batter from the edge of the bowl towards the center in a circle-like manner.

Do this until the batter has a lava-like consistency and can be formed into a figure eight without breaking.



Step 7: Fill a pastry bag with the batter and a 12 inch tip. Pipe the macarons onto two parchment-lined cookie sheets, spacing them a few inches apart.


Step 8: Bake the macarons for 13 to 15 minutes at 300°F (depending on the size).

1636260384_346_Foolproof-Macaron-Recipe-Step-by-Step Step 9: Transfer the macarons to a cooling rack once they have totally cooled. Step ten: Prepare the filling while the macarons are cooling. In a mixing bowl, combine all of the filling ingredients and beat until frothy and creamy.

1636260387_951_Foolproof-Macaron-Recipe-Step-by-Step Step 11: When the macarons have cooled fully, sandwich them together with the filling. Step 12: Indulge yourself!

1636260390_943_Foolproof-Macaron-Recipe-Step-by-StepAnd there you have it! Without having to go to Paris, you may enjoy French macarons. We hope you love making these simple macarons as much as we do!



Every time you use this flawless French macaron recipe, you’ll get delightfully smooth, chewy macarons. For a delectable French delicacy, follow this step-by-step tutorial for making French macarons.

  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 15 minutes to prepare
  • Time spent: 2 hours
  • 1 batch yields 20 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet
  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 15 minutes to prepare
  • Time spent: 2 hours
  • 1 batch yields 20 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet



  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 15 minutes to prepare
  • Time spent: 2 hours
  • 1 batch yields 20 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet


to make macarons

  • Egg whites (100 g)
  • 100 g sugar granules
  • almond flour (100 g)
  • 100 g sugar powder
  • a a sprinkle of salt
  • Food coloring (optional)

To make the filling

  • 6 tbsp unsalted butter (at room temperature)
  • 2 c. sugar (powdered)
  • 1 teaspoon extract de vanille
  • pinch of salt


  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium-low heat, bring a small saucepan of water to a boil. Combine egg whites and about 3 tablespoons granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
  3. Continuously whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy, approximately 1 minute. Remove the bowl from the stand mixer and turn it off.
  4. Attach the whisk attachment to the stand mixer and whisk on high speed while carefully adding the remaining granulated sugar. Toss in the food coloring (if using). Whisk for a another 3-4 minutes, or until firm meringue peaks form. You’ve just created a Swiss meringue, congrats!
  5. Sift the almond flour, powdered sugar, and salt together twice more, then gently shake the mixture into the meringue basin.
  6. Return the bowl to the stand mixer, which is still equipped with the whisk attachment. Whisk for 5 seconds on medium speed with the mixer (just enough to combine the almond flour mixture with the egg whites).
  7. Stop the mixer and finish the job by hand-mixing the batter with a big spatula. With your spatula, carefully fold the batter towards the middle, scooping it up from the edge of the bowl and gently twisting it in a circle-like pattern. When you can create a figure-eight out of the dripping batter without it breaking, you know it’s time to stop mixing. If you still can’t create a figure-eight, repeat the procedure if required, then try again. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  8. Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times. As a finishing touch, sprinkling a pinch of sea salt over the tops.
  9. Allow the macarons to air dry for 15 to 30 minutes, or until they are completely dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
  10. Make the filling while the macarons are cooling. In a mixing bowl, add all filling ingredients and beat with an electric mixer for 2 minutes, or until frothy and well blended.
  11. Place the mixture in a piping bag equipped with a 1/2 inch tip and put aside until the macarons are ready to be assembled.
  12. When the macarons are fully cold to the touch, pipe the filling onto one and sandwich it between two macarons. Rep with the remaining macarons.

French macarons, macarons, macaron recipe, simple macarons are just a few of the terms that come to mind when thinking about macarons.

Frequently Asked Questions

What is the trick to making macarons?

A: You must use a piping bag with a large open tip in order to pipe the batter, and then you may need to let it rest in the fridge for 30 minutes before baking them.

What is the easiest Macaron method?

A: There are many different methods of macarons, but the most popular is to use a candy thermometer and pipe cleaner. Pipe cleaners can be found in any craft store or on For this method, you will need either chocolate-dipped Oreos for cookie crumbs, chopped up cookies with cream filling (like shortbread) discs for flakes, unsalted butter at room temperature that has been softened superfine sugar mixed together until it becomes fine powder called confectioners sugar so they dont clump when blended into dough; ground almonds soaked in milk; almond extract if desired; egg whites beaten with vanilla extract until stiff peaks form so they hold their shape without falling over when dropped from a spoon onto paper towels or parchment paper before baking

How do you make a perfect smooth Macaron?

A: To make a perfect smooth Macaron, you must whisk the egg whites and sugar before adding them to the batter. You should then fold in flour by hand, beating it well into the mixture. Be sure not to overmix as this can cause your doughnuts to become tough and chewy rather than light and airy like theyre supposed to be!

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