Macaron (French Macaroon) Recipe

Even my roommate asked for seconds.

This recipe with all the great suggestions in the helpful reviews is 5 stars. I like the idea to substitute 40g of cocoa or fruit powder for 20g each of powdered sugar and almonds. I did bake, preheating the oven to 275 and then drop down to 225 when you put each pan in the oven. 10-12 minutes was enough for this. My silpat was not as successful. The batch baked on parchment was great. Don't over pipe the circles, they will spread a bit. I made non-dairy fillings for my gluten-free, dairy-free friend. Great recipe!

This is an amazing recipe! I’ve been looking to make macrons for ages and I found the perfect recipe! I’ll be making these often! I made it for my birthday, and it was the best treat I could wish for! Everyone loved it and couldn’t believe I baked it! I used a kitchen scale and I used the grams. I used 3 eggs which was 100 grams, but I believe that the recipe video said 50 grams of eggs and it worked just fine! I sifted a tablespoon of cocoa powder in with the powdered sugar and almond flour and it gave a great color. I didn’t have a silicone mat so I took a baking parchment sheet and I traced circles on the bottom to make perfect macron circles! They formed a skin before the hour was up but I left it for the rest of the hour l just to be sure it was ready. I found that the middle rack in the oven baked it better, I had to put the other one for a little longer. I filled them with a buttercream frosting recipe and it’s a perfect combo!

I did the following and it miraculously worked for me: 3 fresh egg whites (size not important, mix on setting 6 until stiff peaks) 35 g white sugar 110 g almond flour 190 g confectioners sugar I added a splash of lemon extract. Fold until just incorporated. Pipe high so they grow tall and keep it small ~ a quarter coin size (it will spread a little) - leave 1 inch of space in between each. They just dried faster for me than my big ones. Drop the tray a few times and use a tool/your nail to push batter over the holes. Very Important: Leave to dry until you can lightly poke it with your nail and it will not indent - feel hard and close to their final texture. For me, I used a box fan and left them in front of it for 2 hours (I did other errands). Baking: preheat oven to 375F. Reduce heat to 325F, then put the sheet. Bake 5 min. Rotate tray. Bake 6 min. Take sheet out and reheat oven to 375F for next sheet. I did one sheet at time since I had 1 batch on silpat and 1 on parchment paper and I didn't know how their times would differ. Another tip: it is better to slightly overbake than to underbake since overbaked macarons are salvagable so if they look wrinkly or not like the final product, leave em in the oven.

I have had to experiment with this recipe to get them to turn out right. First, it is essential to sift the confectioner's sugar and almonds. I use almond flour which is finely ground and works well. If you wish to tint the macarons, add color paste to the egg whites before beating; otherwise, you will overmix the batter. I purchased a macaron mat at Michaels which helped. The biggest issue I had with this recipe was the oven temperature and bake time resulted in underdone cookies that stuck to the mat after cooling. I increased the oven temperature to 310, baked for 7-8 minutes, quickly opened and closed the oven door and baked for an additional 7 minutes. After cooling these popped off the mat perfectly. I filled with a chocolate ganache. They were delicious.

This is a great recipe. The macarons came out perfect. Delicious, soft, perfect texture inside and out. I recommend watching YouTube videos to help with exactly what each stage needs to look like. I had trouble with the egg whites initially, so here are my recommendations for a smooth start: crack open fresh, cold egg whites. I was not successful with the store bought carton-boxed egg whites. Measure the weight on a scale, as recommended by OP. After measuring, I realized I needed four eggs total. The night before, put the eggs in an air-tight container, and leave them out. I live in a mild climate, so nothing happened to the egg whites overnight. The next day, make the macarons and you'll have a much easier time with beating the egg whites. I used a KitchenAid mixer for the beating and it was slow to produce results in the beginning. So I did the "dime" test (Google it!) and adjusted the height of the bowl. That helped tremendously, because the whisk was able to reach the bottom of the bowl. Finally, I flavored the mix with earl grey tea leaves from a teabag and added violet food coloring. Perfect!! Can't wait to make these again!

This is a perfect recipe! I followed to a tee and did not change anything. I've actually tried several other recipes that have slightly different measurements. It's very intimidating at first and it takes a few batches and watching videos but now I know the recipe by heart and I've had many people tell me my macarons are better than some they've bought at French bakeries (I now buy the almond flour and powder sugar from Costco in bulk!) I've also found that it's not necessary to measure out by grams--I did this at first but then realized that is not a science either. Used consistently the same measuring cups and spoons and got consistent results every time. My family's favorite flavors are green tea and espresso macarons that I make. Add 1 Tbsp of either matcha green tea powder or espresso powder to the dry ingredients, mix it well prior to adding to the egg white mixture. Also add the corresponding powder to the buttercream mixture for the flavor. It's definitely important to let the cookies set at room temp (I do 45-60 mins depending on the weather) before baking. This certainly helps to dry out the shell so you get that slightly crispy exterior but still chewy on the inside. And "slapping" the pan on the counter a couple times helps to get out the air bubbles and create those beautiful feet. Thanks so much for this--I LOVE making macarons and this is by far the best recipe for macarons that people think are professionally made.

I made this, but did what the recipe said and later found out it was more egg whites rather than the one quoted. So once I did the 100mg of egg whites, it went fine. Scaled everything and it was easy. Will do this many times. I added the raspberry flavor and pink color during the whipping of the egg whites and then added the shifted almond flour and confection sugar. Went well. Might want to make that change on the front so people don't make that mistake.

perfect macaron recipe. follow directions carefully. drop of lemon juice or cream of tartar will help egg whites hold volume. These are so delicious and very impressive. Oh, my oven takes 20 minutes. Just be sure macaron's will come away from paper with spatula before you remove from oven. Cooling them slowly will help prevent cracking. I fill mine with dark chocolate ganache. Here are gram weights for those who prefer. egg whites, 105 g.; granulated sugar, 50g; 10x sugar, 377 g.; almond meal, 84 g.

This works great! I used this recipe for chocolate macarons by adding 2 Tbsp of cocoa powder (I prefer Hershey's 100%)to my dry ingredients. Through my trial and error I found it easier to not over whip the whites if I got them just barely fluffy with the beater and then finish them off by hand with a wisk. It took more work, but it was all the more rewarding!

I absolutely LOVE this recipe! I’ve made it many times over the years and am finally writing a review. A few key things I would recommend: 1) DO NOT OVERFOLD YOUR BATTER!! I’ve screwed up a batch or two because I’ve overmixed and they’ve turned out extremely stiff. 2) Don’t make your macarons too big!! I’ve tried to go for ‘bigger is better’ and they did not cook properly, they started burning on the edges while the middles stayed gooey. 3) Almond flour: If you don’t have this, I’ve used other nut flours and even a cake flour. As long as it’s not dense. For the insides of the macaron, my all time favorite flavor combination is a homemade raspberry jam with buttercream frosting. Lemon curd is also fantastic.

Mixer makes all a difference

I’ve tried other macaron recipes and this is not the greatest one. The inside did not bake and when I tried to take them off the rack they immediately crumbled. Also does not tell you when to add flavoring or coloring so I couldn’t flavor the cookies. Only some cookies came out OK but even those were extremely crumbly to the touch.

Don't use the same filling I did I got cooooooooooookkkkkkkkkkkkkkkkeeeeeeeeeeeeeeeeeddddddddddddd

It worked well with the measurements by weight. I live at high elevation and it needed to bake for 15 minutes

I’ve made them twice. First time following the recipe but WAY too sweet! I only out 1 cup of confectioners sugar and added 1/4 c extra almond flour. The semi sweet chips and cream for filling. Much better.

I think it could be better but it was still really good!

Great recipe my merengue did not really whip though. TIP: Don’t use parchment paper only a silicone mat. The macarons will stick to the paper. But great recipe tasted great to. I also could not find finely grounded almonds.

I have baked these twice and the inside did not get done either time. The first time I waited an hour before baking and the second time I did not. Both times the shell formed but the inside didn't cook. It was gooey and inedible. I followed the recipe to the letter even weighing the ingredients. I will not be trying this recipe again. Very disappointed.

These macarons were extremely easy to follow and my family was very happy with the result, turned out flawlessly!