Macaron (French macaroon)

    40 min

    This is the quintessential macaron recipe. I am training to be a baker, and after much trial and error, we (the baker and I) finally perfected our technique!

    225 people made this

    Serves: 8 

    • 3 egg whites
    • 50g caster sugar
    • 200g icing sugar
    • 110g ground almonds

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Line a baking tray with a silicone non-stick baking mat.
    2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in caster sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift icing sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
    3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of mixture, about 4cm in diameter, onto prepared baking tray. If the disk holds a peak instead of flattening immediately, gently fold the mixture a few more times and retest.
    4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the mixture onto the baking tray in rounds, leaving space between the disks. Let the piped macarons stand out at room temperature until they form a hard skin on top, about 1 hour.
    5. Preheat oven to 140 degrees C.
    6. Bake macarons until set but not browned, about 10 minutes; let cool completely before filling.

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    Reviews in English (220)


    Love this recipe, easy to make. do not understand the comment Sall Baker made. It says 'macaron' and not pavlova. Nothing wrong with the heading!  -  13 Feb 2018


    I tried this recipe expecting a result similar to meringues and became confused when they failed to set in the oven. Having now read all the comments I realise I chose the wrong recipe for what I expected, this isn't a "shell" type product it's a cookie/biscuit in which case what I pulled from the oven is right it just didn't match what I imagined from the recipe heading and it's for that reason the recipe only gets 3 stars, misleading headings are a huge bug bear of mine.  -  18 Jul 2017


    I am the original submitter of this recipe, so here are some tips to follow, since All Recipes changes the recipe a bit when they approve it. 1.) You have to measure the ingredients by weight. They've put the weights in the footnotes. If you measure out, say, three egg whites instead of 50g of egg whites, you might be off enough to mess up the cookie, and it won't puff up correctly (or at all). 2.) YES YOU DO HAVE TO SIFT THE INGREDIENTS! I'm so lazy. I've tried to do it without sifting. It never works out, trust me. Sift that powdered sugar and almond powder together. You won't regret it. 2.) The "silicone baking mat" in step one was originally a Silpat. I have tried making these on every surface known to man, including my cookie favorite, parchment paper. You need the Silpat or you won't be able to get the cookies off the sheet. 3.) People debate on whether it's necessary to let them set for an hour before baking. We tried setting them from 1 to 240 minutes. One hour is perfect. 4.) It is possible to mix it too much, and the cookie won't puff up when baked. Use as few strokes as possible when folding the almond into the egg whites. 5.) I highly recommend finding already-ground almonds, rather than grinding them yourself. It was our experience that grinding our own almonds resulted in an inferior cookie. They have to be ground to a very fine powder, and it's nearly impossible to do with regular kitchen equipment. Good luck!  -  22 Aug 2012  (Review from Allrecipes US | Canada)

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