Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
8 hrs 15 mins
total:
9 hrs
Servings:
15
Yield:
30 cookies
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.

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  • Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.

  • Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.

  • Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.

  • Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.

  • Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.

  • Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Nutrition Facts

71 calories; protein 1g 2% DV; carbohydrates 17.3g 6% DV; fat 0g; cholesterol 0mg; sodium 34.3mg 1% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2012
With macarons, is always better to go by weight rather than by volume. So, the recipe made me a bit nervous. It still worked out very well but that doesn't mean it will work the same way for everyone. My amounts and yours may vary slightly and with macarons, slight variations can result in less than optimal results. A few key steps that always help: Grind up the almond flour in your food processor to make it as fine as you can get it to ensure a smooth macaron, beat egg whites until stiff but not dry, fold in the almond flour/confectioner's sugar mixture very well but do not over do it or it will be too liquidy and your macarons will come out very flat, spread too much and look like amoebas rather than nice and round. Good luck! These are worth it! Read More
(91)

Most helpful critical review

Rating: 1 stars
01/27/2013
They never turned out right. Read More
(9)
35 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 5
Rating: 5 stars
12/12/2012
With macarons, is always better to go by weight rather than by volume. So, the recipe made me a bit nervous. It still worked out very well but that doesn't mean it will work the same way for everyone. My amounts and yours may vary slightly and with macarons, slight variations can result in less than optimal results. A few key steps that always help: Grind up the almond flour in your food processor to make it as fine as you can get it to ensure a smooth macaron, beat egg whites until stiff but not dry, fold in the almond flour/confectioner's sugar mixture very well but do not over do it or it will be too liquidy and your macarons will come out very flat, spread too much and look like amoebas rather than nice and round. Good luck! These are worth it! Read More
(91)
Rating: 4 stars
10/24/2012
Thanks for this recipe! It turned out great for me, I followed the metric measurements and weighed out my ingredients. I would suggest combining the almond and the confectioners sugar in the food processor to make it finer and give the cookies a smoother appearance. I made these with a few drops of peppermint oil in the batter, and filled them with min chocolate chip ganache. Delicious! Read More
(52)
Rating: 5 stars
11/22/2012
Mine didnt turn out as pretty as the picture, but they were so delicious! Read More
(34)
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Rating: 5 stars
02/27/2014
The first time I made it it didn't go too well. The cakes are too small and it didn't cook well at 15 mins. The cake itself was "grainy" due to the almond flour. So I did a 2nd batch modified the cooking time to 20-25 mins. The resting time to an 30 mins and sifted the confectioner's sugar and flour mix before I folded into the egg whites. And viola! My perfect macarons! Thank you for the great recipe I will surely be making more of these! Read More
(24)
Rating: 5 stars
04/18/2014
I agree that weighing ingredients is much more precise and reliable but I also know most people will not so i gave measurements. I have definitely ground my almond floor to make it finer with a coffee grinder or food processor. Some of my favorite flavours are a chocolate macaron where i added dutch cocoa powder to the dry mixture and then made a chocolate ganache from Lindt Excellece orange intense chocolate bars. I've also ground up pistachios in my coffee grinder and substituted them for the almond flour. I'm hoping to get some freeze dried raspberries and put them in the cookie part and a chocolate ganache center or a Blackforest using freeze dried cherries. Using freeze dried allows you to add intense flavour without changing the consistancy of the macaron. Read More
(20)
Rating: 5 stars
04/15/2013
what filling is used in the photo? What are other good fillings? Read More
(15)
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Rating: 1 stars
01/27/2013
They never turned out right. Read More
(9)
Rating: 4 stars
08/17/2016
Macarons take a practice. It's worth it because the taste of home made macarons puts those fancy looking store bought pastries to shame! Over beating OR underbeating the meringue or dough leads to crazy looking shells. Make sure to let cookies rest after piping and before baking. Oven should be no higher than 300 or shells raise too fast. Read More
(5)
Rating: 4 stars
09/17/2014
well it worked for me! You have to follow the recipe EXACTLY by the instructions or they won't turn out right! Thanks for the recipe now I can make my own Macarons Read More
(4)
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