French Macarons The Basic Recipe
Prep time
Total time
A step by step recipe for French Macarons!
Recipe type: Dessert
Cuisine: French
  • 4 Large Eggs (separated) and weighed (in grams)
  • Ground Almond Four Flour (I prefer Bob's Red Mill Almond Flour/Meal) Total weight of egg whites x 1.26
  • Confectioners (Icing) Sugar Total weight of egg whites x 2.07
  • Granulated (Caster)Sugar Total weight of egg whites รท 3.6
  • Gel, Paste or Powdered Food Coloring (I use Ateco gel or Wilton paste)
  1. Weigh 4 egg whites. Set them aside.
  2. Weigh the almond flour. It should equal the weight of the egg whites (in grams) times 1.26.
  3. Weigh the confectioner's sugar. Is determined by multiplying the weight (in grams) of the egg whites times 2.07. Set aside.
  4. Weigh the white sugar which is determined by dividing the weight of the egg whites by 3.6. Set aside.
  5. Process ground almond flour and confectioners sugar in a food processor. Put through a fine sieve or sift. Discard remaining bits.
  6. Beat egg whites in the bowl of a stand mixer fitted with whisk attachment until they form soft peaks.
  7. Continue to beat while slowly adding granulated sugar.
  8. Once the sugar has completely dissolved add food coloring and any additional flavorings the recipe might call for.
  9. With a spatula gently fold the dry mixture into to macaron base. There is no need to be super careful here...a little deflating of the egg whites is okay.
  10. Make sure there are NO egg white streaks within the mixture. It should be lava like and a very smooth paste. Any egg whites not incorporated will not bake evenly and I promise it won't be pretty!
  11. Pour macaron paste into prepared pastry bag. Fold over end and twist to keep mixture from oozing out the top.
  12. Pipe 1¼-1½" rounds of macaron paste onto prepared cookie sheets. Space rounds about 2" apart as they will spread.
  13. Once macarons are piped bang the cookie sheet on the counter three times to force any air bubbles caught under the surface to rupture. Pierce any remaining bubbles with a toothpick.
  14. Rotate the pan ½ turn and bang the sheet another three times.
  15. Let the pans rest for at least ½ hour (I usually wait about an hour). What you want is the tops of the piped macarons will loose some of their shine.
  16. Pre-heat oven to 325 degrees
  17. Bake the macarons for 9-20 minutes. This is a large range of time. It can vary greatly depending upon how hot your oven runs and how humid the temperature. In actuality baking macarons is really just a process of drying out the meringue. So a cooler oven on a humid day will take longer than a hotter oven on a dry day.
  18. Remove pans to wire racks. Lift the parchement on each corner an put a few drops of water to help release the macarons. Be carefull...not too much water...literally just a couple of drops. Let cool.
  19. Remove shells from baking sheets and match up pairs of similar size.
  20. Fill with desired filling (either with a small spatula or pastry bag and tip).
  21. Now comes the hard part. Wait. Yes, wait. At least one day. Place macarons in an airtight container and put them in the refrigerator. The texture completely changes in the 12-24 hours they ripen. If you don't believe me eat one right away and then wait a day...the texture mellows in the middle and they take on that wonderful creamy consistency in the center with crisp outer shell.
Recipe by Nesting With Style at