Macaroons Recipe

French Macarons

Review this page, video, troubleshooting, and success tips and follow the recipe precisely for crisp, chewy, delicate French macaron cookies. Have fun with fillings! I provide some filling ideas in the recipe notes. We strongly recommend using gram measurements, but see recipe note if you do not have a kitchen scale.

Prep: 1h

Total: 1h30min

Yield: 40

Ingredients:

• 100 g egg whites (usually between 3-4 large egg whites)
• 1/4 teaspoon (1g) cream of tartar
• 1/2 teaspoon extract such as vanilla, almond, coconut, etc (optional)
• 80g superfine sugar (aka caster sugar, see note)
• 1-2 drops gel food coloring (optional)
• 125g almond flour
• 125g confectioners’ sugar
• desired macaron filling (some options listed in notes)

Instruction:

1. Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
2. Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
3. Add cream of tartar and extract (if using) to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks as the egg whites build volume. Once they begin leaving tracks, you likely have soft peaks. Stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. (This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.) Using a rubber spatula, slowly and gently fold the food coloring (if using) into the egg whites.
4. Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.
5. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After you add all of the egg whites, pay very close attention to the consistency of your macaron batter. Continue folding the batter (which deflates air) until it thins out into the consistency of honey. What’s a more helpful cue is the figure 8 test. Drop the macaron batter off of your spatula in the form of a figure 8. The figure 8 should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air, then perform the figure 8 test again. It’s best to go very slow so you don’t accidentally overmix.
6. Spoon the macaron batter into a piping bag fitted with a medium round piping tip, such as Wilton 12, Wilton 1A, or even Ateco 806. The macaron batter is very drippy, so transferring to the piping bag can be messy.
7. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. I usually pipe little mounds—see video tutorial above. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
8. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Do not let them sit out for longer than they need to because they could begin to deflate.
9. Meanwhile, preheat the oven to 325°F (163°C).
10. Bake for 13 minutes. As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.
11. Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.
12. After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter.
13. You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!)
14. Cover leftover macarons and refrigerate for up to 5 days.

Coconut Macaroons

Prep: 0 10min0

Total: 0 35min0

Yield: 20 to 22 cookies

Serving Size: 1 of 21 servings

Nutrition Facts: servingSize 1 of 21 servings, calories 158, Fat 8g, Saturated Fat 7g, Carbohydrate 19g, Fiber 1g, Sugar 18g, Protein 2g, Cholesterol 6mg, Sodium 97mg

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Instruction:

1. Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

How To Make Macarons Recipe by Tasty

It’s never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don’t have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you’ll feel like you’re in Paris yourself.

Prep: 30min

Total: 1h50min

Yield: 30 macarons

Nutrition Facts: calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams

Ingredients:

• 1 ¾ cups powdered sugar
• 1 cup almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 drops pink gel food coloring
• 1 cup unsalted butter, 2 sticks, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream

Instruction:

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
5. Transfer the macaron batter into a piping bag fitted with a round tip.
6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat the oven to 300˚F (150˚C).
11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
14. Transfer the buttercream to a piping bag fitted with a round tip.
15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
16. Place in an airtight container for 24 hours to “bloom”.
17. Enjoy!

Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

Prep: 20min

Total: 45min

Yield: 26 macaroons

Serving Size: 1 macaroon (nutritional data includes optional chocolate)

Nutrition Facts: servingSize 1 macaroon (nutritional data includes optional chocolate), calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, Saturated Fat 6 g, unSaturated Fat , Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg

Ingredients:

• 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake (see note)
• ⅞ cup sweetened condensed milk (see note below on measurement)
• 1 teaspoon vanilla extract
• 2 large eggs whites
• ¼ teaspoon salt
• 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instruction:

1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
6. Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake (see package in the first picture on this page).
7. Note: ⅞ cup = ¾ cup plus 2 tablespoons
8. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
9. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Complete Guide to Making Macarons | Macaron Recipe

FAQ

What’s the difference between macarons and macaroons?

What is the secret to good macarons?

Why macarons are very expensive?

What are the biggest mistakes when making macarons?

1. Substituting almond flour with another flour. …
2. Forgetting to sift the ingredients together. …
3. Picking the wrong meringue to add to your batter. …
4. Using egg whites from a carton. …
5. Using liquid food coloring. …
6. Over-mixing the macaron batter.