Homemade French macarons recipe is here! These delicate confections—sometimes nicknamed “priest’s belly buttons”—originated in Europe and gained wide popularity in France. Though their history reaches back centuries, macarons became a major trend in North America more recently.
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French macarons fever
Macarons are everywhere on social media, and it’s easy to see why: their colors and delicate shape are irresistible. If you’re curious or itching to make them yourself, this guide will walk you through what they are, what ingredients to use, and practical tips to achieve consistent results.
What is a French macaron
A French macaron is a small round sandwich cookie made primarily from almond flour and whipped egg whites. The shells are smooth and slightly crisp on the outside, tender inside, and are typically filled with buttercream, ganache, or jam. Variations may include flavorings or colorings to match the filling.
What ingredients to use for French macarons
The core ingredients are simple, but precision matters. You’ll usually need:
- Almond flour (blanched and finely ground)
- Egg whites (weigh them for accuracy)
- Granulated sugar
- Powdered (icing) sugar
Ordinary kitchen tools are enough for most bakers: parchment paper, a piping bag with a round tip, a spatula, and an electronic scale. If you want specialized equipment, items such as a macaron mat or practice guides can help, but they’re optional.
First attempts might not be perfect
Don’t be discouraged if your first batch isn’t flawless. Many home bakers encounter cracked or misshapen shells, rough tops, or uneven coloring at first. With small adjustments and practice—especially refining mixing and baking times—you’ll get smooth, uniform shells.
How to make macarons uniform
To get consistent size and shape, use a template beneath your parchment paper. Trace circles about 1½ inches (approximately 3.5 cm) wide, spaced about 1 inch apart. Flip the parchment so you pipe on the clean side. A template makes piping faster and ensures the shells line up when filled.
FAQ & storage
Do I have to use blanched almonds?
Yes. Blanched almonds are recommended because they produce a finer, paler almond flour. If you skip blanching or don’t grind the almonds finely, the shell texture and appearance can suffer. For best results, use finely ground blanched almond flour and sift it with powdered sugar.
Oven temperature and baking mode
Oven behavior varies, so test and adjust. Many bakers find that baking in regular (conventional) mode gives more even coloring than convection for macarons, which can brown the tops. A typical temperature to start with is 150°C (300°F), with the rack on the lower third of the oven, but you may need to adjust slightly for your specific oven.
Measure precisely — use an electronic scale
Accurate measurements are crucial. A digital scale ensures the correct ratios for almond flour, powdered sugar, and egg whites. Small differences can change texture and stability, so weigh ingredients rather than relying on volume.
With these tips, you should be ready to bake your first successful batch of macarons. Be patient, and allow yourself a couple of tries to dial in your technique and oven settings.
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FRENCH MACARONS
Julia
20
13
33
Ingredients
- 70 grams egg whites
- 71 g powdered almonds (almond flour)
- 117 grams powdered sugar (icing sugar)
- 53 grams granulated sugar
Instructions
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Preheat the oven to 150°C / 300°F and use the regular bake setting (avoid convection if possible). Position the rack in the lower third. Prepare parchment paper and trace circles with a 1½” round cutter; flip the paper so you pipe on the clean side.
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In a mixer, blend the almond flour and powdered sugar until very fine and smooth (about 1 minute). In a stand mixer, combine the egg whites and granulated sugar. Start on low speed for 2 minutes, increase to medium-high for 2 minutes, then to high for another 2 minutes until you reach stiff peaks.
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At this point add any food coloring or flavoring and beat briefly (about 30 seconds) to incorporate evenly. Use flavorings sparingly so they don’t affect the meringue structure.
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Sift the blended almond-sugar mixture into the meringue all at once. Fold gently until fully incorporated and you have a glossy, slightly flowing batter. Prepare a piping bag fitted with a 3/8″ round tip.
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Pipe the batter into your traced circles. Pipe a thin layer because macarons rise slightly during baking. Tap the baking sheet firmly on the counter to release air bubbles, then let the piped shells rest for about 5 minutes to form a skin. Bake on the lower third for 13 minutes.
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To check doneness, try lifting a shell with a thin spatula; it should release cleanly. If it sticks, bake an additional 3–5 minutes. Allow shells to cool before pairing and filling.
And there you have your macarons. Fill them with your preferred buttercream or jam and enjoy.
