How to Make French Macarons: A Step-by-Step Guide

French macarons are delicate and delicious cookies that are made with a combination of ground almonds, sugar, and egg whites. They are typically filled with a variety of flavored buttercream or ganache. This guide will walk you through the steps to make your own homemade macarons.


  • 200g ground almonds
  • 200g powdered sugar
  • 100g egg whites (about 3 large eggs)
  • 50g granulated sugar
  • Food coloring (optional)
  • Filling of your choice (e.g. buttercream, ganache)


  1. Preheat your oven to 300F (150C) and prepare a baking sheet with a silicone mat or parchment paper.
  2. In a food processor, grind the almonds and powdered sugar together until fine. Sift the mixture through a fine mesh sieve to remove any large pieces.
  3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
  4. Gently fold the almond mixture into the egg whites, being careful not to overmix. If desired, add a few drops of food coloring to the batter.
  5. Transfer the batter to a pastry bag fitted with a plain round tip and pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet.


. Let the macarons sit at room temperature for about 30 minutes to an hour, until they form a skin on the surface. This is an important step called “macaronage” and it helps prevent cracking during baking.

  1. Once the macarons have formed a skin, bake them in the preheated oven for 12-15 minutes, or until they are firm to the touch.
  2. Remove the macarons from the oven and let them cool completely before removing them from the baking sheet.
  3. Prepare your filling of choice and pipe it onto one of the macaron shells. Gently sandwich the filling between two macaron shells.
  4. Let the macarons sit in the refrigerator for at least 24 hours before serving. This allows the macarons to develop their flavor and texture.


  • Use aged egg whites for best results, as they will create a stronger macaron shell.
  • Be careful not to overmix the batter, as this can cause the macarons to be too dense and not rise properly.
  • Use a pastry bag and a round tip to pipe the macarons, it allows more precision and control.

Note: Macarons are delicate cookies and require a little bit of practice to get right. If your macarons don’t turn out perfect the first time, don’t give up! Keep practicing and experimenting with different techniques and ingredients until you achieve the perfect macaron.

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