Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Macarons (the original French macaroons)

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts.

This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available for each stage. You will also find a page dedicated to fillings for macarons.

1,212,312 714.2/5

Grade this recipe :

Last modified on: June 2nd 2015

For 20 macarons, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 23 min.55 min.20 min.2 hours 38 min.
Preservation: Some days in the fridge.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
3 min.
Macarons (the original French macaroons)  : Photo of step #1 Sieve 80 g ground almonds into a bowl, and discard any bits of almonds or skin which remain in the sieve.

You can use "white" ground almonds (without skin) or "grey" (with skin), it's a question of taste and appearence of the finished macarons. In my opinion, "grey" almond macarons have more flavour, but less clear colour (natural, green, yellow, pink, etc...).
Stage 2
3 min.
Macarons (the original French macaroons)  : Photo of step #2 Sieve 150 g icing sugar into the same bowl.

These siftings (and that which follows) are to obtain a fine mixture of ground almonds and icing sugar, without any small lumps.
Stage 3
1 min.
Macarons (the original French macaroons)  : Photo of step #3 Then mix almonds and icing sugar with a whisk, to avoid lumps reforming.
Stage 4
10 min.
Macarons (the original French macaroons)  : Photo of step #4 Put 2 egg whites, a few drops of lemon juice and a pinch of salt in a mixer bowl.

Note: If you have several egg-whites in a bowl, and don't know how many, remember that one white egg is about 35 g.

Beat on high speed until stiff adding the tablespoon of sugar halfway through.
Stage 5
Macarons (the original French macaroons)  : Photo of step #5 Add 10 drops food colouring, and beat a few seconds more to mix thoroughly.
Stage 6
1 min.
Macarons (the original French macaroons)  : Photo of step #6 We do this, instead of adding colouring before beating, to keep the colour stronger.
Stage 7
2 min.
Macarons (the original French macaroons)  : Photo of step #7 Sieve the icing sugar and almonds mixture onto the egg-whites.
Stage 8
Macarons (the original French macaroons)  : Photo of step #8 Tip the bowl slightly and, with a maryse or a spatula (a maryse is much better), mix gently, turning over from top to bottom rather than round.
Stage 9
Macarons (the original French macaroons)  : Photo of step #9 This is the first tricky stage: you should work the mixture, the aim is not to obtain a light mixture (as for a mousse for example)...
Stage 10
15 min.
Macarons (the original French macaroons)  : Photo of step #10 ...but something slighly runny and shiny.

This process is called "macaroner" in French(to macaron, perhaps?).
Stage 11
20 min.
Macarons (the original French macaroons)  : Photo of step #11 With a forcing bag (or a teaspoon, but it's much more difficult), form small heaps of mixture on cooking parchment or silicon paper on a baking sheet about the size of a 2 euro coin (1").

Leave a reasonable space between heaps, because they will spread out a little.
Stage 12
1 min.
Macarons (the original French macaroons)  : Photo of step #12 Tap the baking sheet gently on the work surface to spread out the heaps, and to round them (to remove the small point left by raising the forcing bag).
Stage 13
Macarons (the original French macaroons)  : Photo of step #13 See the photos for what happens after tapping the baking sheet.
Stage 14
30 min.
Macarons (the original French macaroons)  : Photo of step #14 Leave at room temperature for 30 minutes to one hour, for the heaps to "form a crust".

This is the 2nd tricky stage: this time of "forming crust" is important for macarons which are well rounded, and do not split during cooking.
Stage 15
Macarons (the original French macaroons)  : Photo of step #15 To test if your macarons are sufficiently "crusted", touch a top lightly with your finger: if the dough does not stick to your finger, the macarons are ready.
Stage 16
15 min.
Macarons (the original French macaroons)  : Photo of step #16 Then preheat the oven to 160°C or 320°F, and cook for 12 to 15 minutes.

For some mysterious reason I have found that macarons rise best if they are on two baking sheets (one on top of the other) instead of a single one.

Turn the baking sheets (front to back) after 6 minutes for even cooking.
Stage 17
20 min.
Macarons (the original French macaroons)  : Photo of step #17 Leave to cool completely before removing the macarons, and place on a wire rack to await filling.

This is the 3rd tricky stage: You should not overcook the macarons, which should stay moist in the middle. Watch the coloration: if you have used food colouring, they should stay that colour and not become brown.
Stage 18
5 min.
Macarons (the original French macaroons)  : Photo of step #18 Pair-up the macarons, i.e. by putting together a "top" and a "bottom" of about the same diameter.

Then place "top" and "bottom" beside each other.
Stage 19
2 min.
Macarons (the original French macaroons)  : Photo of step #19

The filling

Example: Raspberry macarons

Mix 70 g jam sugar with 100 g Fruit coulis (fruit purée) in a small pan.
Stage 20
5 min.
Macarons (the original French macaroons)  : Photo of step #20 Bring to the boil on high heat, and boil for 3 minutes, stirring continuously.
Stage 21
5 min.
Macarons (the original French macaroons)  : Photo of step #21 Leave to cool, and begin the assembly when the filling starts to thicken.
Stage 22
Macarons (the original French macaroons)  : Photo of step #22 Spread a teaspoonful of filling on "bottoms".
Stage 23
20 min.
Macarons (the original French macaroons)  : Photo of step #23 Then place a "top" on each one, and press together lightly so that filling is squeezed just a little beyond the edge.
Stage 24
Macarons (the original French macaroons)  : Photo of step #24 The macarons are ready. Keep in the refrigerator.

Remarks

Recipe is for 20 macaroons, that's 40 half shells.

For more precise calculations, according to the number of egg-whites you have: please note that for 1 egg white (35 g) you should use 75 g icing sugar and 40 g ground almonds. Allow me to insist on using precise measures for the ingredients in this recipe. I suggest you really weigh everything rather than using volumes, even if you are unused to doing this.

Macarons are always better (smoother) after a night sealed in a box in the fridge.

This recipe can be varied ad infinitum with different fillings and/or colours. For fruit for example, following the basic principles of the recipe you can try: apricot, lime, blackcurrant (mmm!), strawberry, etc... On this page you will find some ideas. I have noticed that to get the full "macaron effect", you need to serve several colours and flavours at the same time. Your guests (and you) will be delighted.



I think nevertheless that macarons are improved when their filling is a little tangy, fruity, to contrast strongly with their very sweet taste.

If you encounter problems, here are some mistakes which all beginners make (and me most of all):
  • Not sieving ground almonds and icing sugar => macarons with blisters, lumps of almonds or sugar.
  • Poor mixing of egg-whites and dry ingredients => uneven macarons, almond cakes rather than macarons
  • Not waiting the 30 minutes to "form crust" => macarons cracked, insufficiently risen or rounded
  • Undercooking => macarons too soft, impossible to remove from baking sheet
  • Overcooking => dry macarons
  • Trying to remove macarons from baking sheet before completely cooled => macarons break up or split in two
  • My macarons are brown despite my green (or other) food colouring => overcooking

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
153019 gr903 gr44 gr
76 %7 %85 %7 %
Per 100 g
CaloriesProteins CarbohydratesFats
3204 gr189 gr9 gr
16 %2 %18 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 20 macarons : 2.99 €
Per macarons : 0.15 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Crust for tea, Little Christmas biscuits, Mirlitons, Moist Lemon Cake, ... All
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Peach Melba, European glass, Apricot fool, Frozen Nougat, Half-cooked chocolate cake with raspberry coulis, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Almond macaroon cake, Apricot blancmange, Marzipan (almond paste), Financiers, ... All
Jam sugarJam sugar: You can check-out other recipes which use it, like for example: Quince paste, Fillings for macaroons, Clementine sorbet, ... All

visitors have also looked at

Chocolate tart
Chocolate tart
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Pear and lime meringue pie
Pear and lime meringue pie
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 71 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 15 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page