Macaron (French Macaroon)


This quintessential macaron recipe (not macaroon) came about after much trial and error. I am a baker's apprentice and the baker and I finally perfected the technique and decided to share it with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 10 mins
16 macarons


  • 3 egg whites

  • ¼ cup white sugar

  • 1 ⅔ cups confectioners' sugar

  • 1 cup finely ground almonds


  1. Line a baking sheet with a silicone baking mat.

  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.

  3. Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.

  4. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.

  5. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

  6. Preheat the oven to 285 degrees F (140 degrees C).

  7. Bake cookies in preheated oven until set but not browned, about 10 minutes.

  8. Let cookies cool completely before filling, about 30 minutes.

    looking down at rows of macarons on a plate
    Dotdash Meredith Food Studios

Cook's Notes:

To measure by weight, use these amounts: 100g egg whites, 50g white sugar, 200g confectioners' sugar, and 110g ground almonds.

If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for 30 seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.

Nutrition Facts (per serving)

92 Calories
1g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 92
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 1mg 0%
Total Carbohydrate 18g 7%
Protein 3g
Calcium 30mg 2%
Iron 1mg 3%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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