Fancy French macarons

    2 hours 45 min

    Macaron is the French word for macaroon, but they are nothing like the coconut macaroons that we know. They are made with ground almonds and a meringue mixture. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You can colour them with pastel shades and fill them will all kinds of fillings such as buttercream, ganache or jam.

    36 people made this

    Serves: 15 

    • 4 extra large egg whites
    • 210g icing sugar
    • 165g ground almonds
    • 1/8 teaspoon salt
    • 50g caster sugar

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
    2. Preheat oven to 140 C / Gas 2. Line baking trays with baking parchment.
    3. Whisk icing sugar and ground almonds 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 caster sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
    4. Gently fold ground almond mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 1cm (3/8-inch) nozzle.
    5. Pipe 2.5cm discs of meringue onto the prepared baking trays, leaving 5cm of space between each macaron - they will spread a little. Lift the baking trays just slightly above the work surface and hit them lightly on the work surface several times to remove any air bubbles. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
    6. Place the baking trays in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let them cool completely on the trays before peeling parchment off.
    7. Spread half the macarons with any desired filling, top with remaining macaron to make sandwiches, and refrigerate at least 2 hours to overnight before serving for the best results.

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    Reviews in English (21)


    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!  -  12 Dec 2012  (Review from Allrecipes US | Canada)


    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!  -  24 Oct 2012  (Review from Allrecipes US | Canada)


    Mine didnt turn out as pretty as the picture, but they were so delicious!  -  22 Nov 2012  (Review from Allrecipes US | Canada)