This exquisite French macaron recipe transforms simple ingredients into delicate, airy confections that delight both the eye and palate. Sifted almond flour, powdered sugar, and carefully aged egg whites create a light, crisp shell with a chewy interior. The refined result is a gourmet treat to captivate your senses.

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I’ve always been fascinated by French macarons, and this recipe is my take on How To Make Macarons in a simple and friendly way. I learned through many trials and errors that using the right ingredients is the key.

I start off with 110g almond flour, making sure it’s sifted well to avoid lumps, and then mix in 200g powdered sugar, which I sift a couple times for that smooth consistency. I also use 100g egg whites from about 3 large eggs that have been aged at room temp for 24 hours, along with 50g granulated sugar which I add slowly to the meringue, plus a pinch of salt to help stabilise it.

A few drops of food coloring works great if you wanna jazz up the look a bit. This method works well for macaroons for beginners and those looking for how to make macarons step by step, and it’s proved to be easy once you get the hang of it.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, even though making French macarons seems super tricky, I find the process really rewarding and fun. There’s something satisfying about sifting the almond flour and powdered sugar, then carefully folding them into the stiffly beaten egg whites. It makes me feel like a sort of kitchen scientist who finally nailed down that perfect airy texture.

Second, I dig the little step where you let the piped batter sit at room temp so a thin skin forms on top. I know it sounds odd, but watching that skin form is almost meditative and it makes the final product perfect with those lovely macaron feet.

Another thing I love is the way you can customize them. Adding a few drops of food coloring makes the macarons look fun and unique each time i make them. I honestly enjoy the creative freedom this recipe gives me since i get to experiment with different colors and fillings.

Lastly, even though there are a bunch of steps and it requires some patience, every time i succeed i feel like i’ve overcome a real challenge. It makes me proud that after lots of trial and error, i can make these delicate treats that not only taste amazing but also look pretty cool on any dessert table.

Ingredients

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Almond flour is full of protein and fibre that add a subtle nutty taste and smooth texture.
Powdered sugar makes the batter sweet while giving a fine, silky mix perfect for delicate macarons.
Egg whites provide structure and protein even though they add little fat, keeping it light and airy.
Granulated sugar sweetens and slowly stabilizes the meringue so the shells come out just right.
A pinch of salt enhances overall flavour without overpowering the natural ingredients.
Optional food coloring lets you add a fun pop of colour if you want to jazz up the look.

Ingredient Quantities

110g almond flour, sifted well to avoid lumps

200g powdered sugar, sifted a couple times for a smooth mix

100g egg whites (about 3 large eggs) aged for 24 hours at room temp

50g granulated sugar to add into the meringue slowly

A pinch of salt to help stabilise the meringue

Optional: a few drops of food coloring if you want to jazz up the look

How to Make this

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1. First, sift the almond flour and powdered sugar together in a bowl to make sure there are no lumps left behind.

2. In a clean bowl, start beating your aged egg whites with a pinch of salt until they get frothy and light.

3. Then slowly add your granulated sugar while you keep beating until stiff peaks form; if you want, add a few drops of food coloring here too.

4. Carefully fold the sifted almond flour and powdered sugar mix into the meringue until its all just combined, try not to overmix or you’ll lose your airy texture.

5. Once your batter is smooth, transfer it to a piping bag with a round tip; now pipe even circles on a baking tray lined with parchment paper.

6. Let those piped circles sit at room temp for about 20 to 30 minutes until a light skin forms on the top; this step is really important to get that perfect macaron foot.

7. While your macarons rest, preheat your oven to 150°C (around 300°F) if you haven’t done so already.

8. Pop the baking tray in the oven and bake for about 12 to 15 minutes; you want them to just set and not get too brown.

9. Remove the macarons from the oven and let them completely cool on the tray before trying to take them off the parchment.

10. Once cool, pair up similar sized shells and fill them with your favorite filling; now you’re ready to enjoy your homemade French macarons!

Equipment Needed

1. A sifter and a bowl to sift the almond flour and powdered sugar so that there are no lumps
2. A clean mixing bowl along with an electric mixer (or a hand whisk if you dont have one) for beating the aged egg whites
3. A spatula for gently folding the sifted almond flour and powdered sugar into the meringue
4. A piping bag fitted with a round tip for piping even circles of batter onto the tray
5. A baking tray and parchment paper to line it properly
6. An oven to bake the macarons at the right temperature

FAQ

Do I really need to sift the almond flour and powdered sugar?

Yes, sifting ensures that there arent any lumps and helps create a smoother batter so your macarons turn out light and even.

Why should the egg whites be aged for 24 hours?

Aging the egg whites makes them more stable when you whip them up, resulting in a better, firmer meringue which is key for good macarons.

What is the purpose of adding a pinch of salt to the meringue?

The salt helps to stabilise the meringue and it can also enhance the overall flavor, so dont skip it even if it seems like a small step.

Can I add food coloring to my macarons?

Absolutely, you can add a few drops if you wanna spice up the look, but be careful not to use too much so you dont affect the texture.

What do I do if my meringue isnt stiff enough?

If that happens, try beating it a bit longer and check that your bowl and whisk are free from grease. Sometimes even a tiny bit of fat can stop the meringue from reaching the right consistency.

How To Make Macarons {step Recipe Substitutions and Variations

Almond Flour: You can swap it with blanched almond meal if you don’t have sifted almond flour. Some folks even use hazelnut flour although it gives a different taste
Powdered Sugar: If you’re out of powdered sugar, try blitzing some granulated sugar in a high speed blender until it’s fine enough but its not exactly the same texture
Egg Whites: Instead of fresh egg whites, you can use pasteurized egg whites which are easier to handle or even experiment with the liquid from canned chickpeas (aquafaba) though that might need some adjusting
Granulated Sugar: You can substitute it with superfine sugar since its granules dissolve better in the meringue

Pro Tips

1. Make sure you sift your almond flour and powdered sugar really well because any little lump can ruin the smoooth texture of your batter.
2. The egg whites need to be aged for about a day at room temp – this step really helps with getting those stiff peaks, but be careful not to overbeaten them later on.
3. When you fold your dry ingredients into the meringue, do it slowly and gently so you dont lose all the air that makes your shells light and puffy.
4. Letting your piped circles rest properly until a skin forms is key – skipping that step might cause your macarons to crack or not develop that nice foot you want.

How To Make Macarons {step Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

171

kcal

Equipment: 1. A sifter and a bowl to sift the almond flour and powdered sugar so that there are no lumps
2. A clean mixing bowl along with an electric mixer (or a hand whisk if you dont have one) for beating the aged egg whites
3. A spatula for gently folding the sifted almond flour and powdered sugar into the meringue
4. A piping bag fitted with a round tip for piping even circles of batter onto the tray
5. A baking tray and parchment paper to line it properly
6. An oven to bake the macarons at the right temperature

Ingredients

110g almond flour, sifted well to avoid lumps
200g powdered sugar, sifted a couple times for a smooth mix
100g egg whites (about 3 large eggs) aged for 24 hours at room temp
50g granulated sugar to add into the meringue slowly
A pinch of salt to help stabilise the meringue
Optional: a few drops of food coloring if you want to jazz up the look

Directions

First, sift the almond flour and powdered sugar together in a bowl to make sure there are no lumps left behind.
In a clean bowl, start beating your aged egg whites with a pinch of salt until they get frothy and light.
Then slowly add your granulated sugar while you keep beating until stiff peaks form; if you want, add a few drops of food coloring here too.
Carefully fold the sifted almond flour and powdered sugar mix into the meringue until its all just combined, try not to overmix or you'll lose your airy texture.
Once your batter is smooth, transfer it to a piping bag with a round tip; now pipe even circles on a baking tray lined with parchment paper.
Let those piped circles sit at room temp for about 20 to 30 minutes until a light skin forms on the top; this step is really important to get that perfect macaron foot.
While your macarons rest, preheat your oven to 150°C (around 300°F) if you haven’t done so already.
Pop the baking tray in the oven and bake for about 12 to 15 minutes; you want them to just set and not get too brown.
Remove the macarons from the oven and let them completely cool on the tray before trying to take them off the parchment.
Once cool, pair up similar sized shells and fill them with your favorite filling; now you're ready to enjoy your homemade French macarons!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.