Macarons vs Meringues: What’s the Difference?

Macarons and meringues are both delicate sweets made with whipped egg whites and sugar, but they are not the same dessert. This guide compares their ingredients and textures, then walks you through a classic French macaron recipe so you can make crisp shells with chewy centers and a simple buttercream filling.

Ingredients

1 cup (100 g) finely ground blanched almond flour
1 cup (120 g) powdered sugar
2 large egg whites, about ¼ cup (60 g), at room temperature
¼ cup (50 g) granulated sugar
¼ teaspoon fine salt
¼ teaspoon vanilla extract
Gel food coloring, optional
¼ cup (57 g) unsalted butter, softened, for the filling
¾ cup (90 g) powdered sugar, for the filling
1 tablespoon (15 ml) milk or cream, plus more as needed
¼ teaspoon vanilla extract, for the filling

Instructions

Prepare the trays and dry ingredients. Line two baking sheets with parchment paper or silicone mats. If helpful, draw 1½-inch (4 cm) circles on the underside of the parchment as guides. Sift the almond flour and 1 cup (120 g) powdered sugar together into a bowl, discarding any large almond pieces. Set aside.
Whip the egg whites. Make sure the mixing bowl and beaters are clean and free of grease. Beat the egg whites and salt on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, then beat on medium-high until the meringue is glossy and forms stiff peaks, about 4–6 minutes. Mix in the vanilla and, if using, a small amount of gel coloring. The peaks should stand upright when the beaters are lifted.
Fold the batter. Add the almond-flour mixture in three additions, folding gently with a spatula after each. Scrape around the bowl and fold until the batter falls from the spatula in a thick ribbon and the ribbon slowly blends back into the surface, usually after about 35–50 folds. Stop when it reaches this consistency; overmixing can make shells spread flat, while undermixing can leave them peaked.
Pipe and release air bubbles. Spoon the batter into a piping bag fitted with a plain round tip, or use a sturdy zip-top bag with a small corner snipped off. Pipe 1½-inch (4 cm) rounds, leaving about 1 inch (2.5 cm) between them. Tap each tray firmly on the counter several times and pop visible bubbles with a toothpick.
Let the shells rest. Leave the piped rounds uncovered at room temperature for 30–45 minutes, until their tops feel dry and do not stick to a lightly touched fingertip. Humidity can make this take longer. Do not skip the touch test: a dry surface helps form the characteristic smooth top and ruffled foot.
Bake. Heat the oven to 300°F (150°C). Bake one tray at a time on the center rack for 14–16 minutes, rotating once if your oven heats unevenly. The shells are ready when their tops feel set and do not wobble when gently nudged. Let them cool completely on the tray, about 20 minutes, before lifting them off. They should release cleanly once cool; if they stick, give them a few more minutes.
Make the filling. Beat the softened butter until smooth. Add the remaining ¾ cup (90 g) powdered sugar in two additions, then beat in the milk or cream and vanilla. Add a little more liquid if needed for a pipeable, spreadable consistency. Pipe or spread a small amount onto the flat side of half the shells and sandwich with the remaining shells.
Chill before serving. Arrange the filled macarons in a covered container and refrigerate for at least 1 hour, ideally overnight, so the filling softens the centers slightly. Bring them to room temperature for about 20 minutes before serving for the best texture.

Tips

Know the difference: Meringue is a preparation of whipped egg whites and sugar, baked or used in other desserts. French macarons are almond-flour sandwich cookies made with a meringue-based batter and filling. They are different from coconut macaroons, which are chewy coconut cookies.
Weigh if possible: Egg size and how flour settles in a cup can affect this delicate batter. A kitchen scale gives the most consistent results; weigh the whites after separating them.
Choose the right almond flour: Use finely ground blanched almond flour, not coarse almond meal. If almond flour is unavailable, finely ground pistachios can replace it gram for gram, though the flavor and color will change and the shells may be less predictable.
Adjust for conditions: On a humid day, the shells may need more time to dry. Avoid adding liquid food coloring, which can thin the batter; gel coloring is more suitable. Keep water and grease away from the egg whites, as either can prevent a stable meringue.

Serving Suggestions

Serve macarons at room temperature with coffee, tea, or hot chocolate. Arrange several flavors on a dessert plate, or offer them after a meal alongside fresh berries. Their small size makes them easy to serve as a sweet bite, but allow a little time out of the refrigerator first so the filling and shells are not overly firm.

Variations

For a chocolate version, replace 2 tablespoons (10 g) of the almond flour with unsweetened cocoa powder, sifted with the dry ingredients. Add a thin layer of chocolate ganache in place of the vanilla buttercream. For citrus macarons, add finely grated lemon or orange zest to the filling. You can also flavor the buttercream with a small amount of fruit jam, espresso powder, or a few drops of food-grade extract; keep additions modest so the filling remains thick enough to hold the shells together.

Storage and Reheating

Refrigerate filled macarons in an airtight container within 2 hours of filling. They keep well for about 3–4 days; let them stand at room temperature for roughly 20 minutes before serving. Unfilled shells can be kept airtight at room temperature for up to 2 days, though humidity may soften them. For longer storage, freeze filled macarons in a sealed container for up to 1 month and thaw overnight in the refrigerator. These cookies are served cool or at room temperature, so reheating is not recommended.

Frequently Asked Questions

Are macarons and meringues the same thing?
No. Meringue is made by whipping egg whites with sugar; it can be baked into crisp cookies or used as a topping. A macaron is a sandwich cookie made with almond flour, sugar, and a meringue-based batter, usually with a filling.

Why are my macaron shells cracked?
Common causes include shells that did not dry sufficiently, trapped air bubbles, an oven that runs hot, or batter folded too much or too little. Check that the surface is dry before baking, tap the trays to release air, and use an oven thermometer if your oven temperature is uncertain.

Why do the shells stick to the parchment?
They may be underbaked or still warm. Let them cool completely on the tray before peeling them away. If they remain stuck, return the tray to the oven for another minute or two, then cool and check again.

Can I make macarons without almond flour?
Finely ground pistachios can work as a gram-for-gram substitute and bring a distinct nutty flavor, but the texture may vary. Regular wheat flour is not a reliable direct substitute because it behaves differently and does not provide the same flavor or structure.

Can I use liquid food coloring?
Gel coloring is the better choice because it adds vivid color without thinning the batter. If you only have liquid coloring, use as little as possible; too much extra liquid can affect the shells.

How can I tell when the meringue is ready?
It should look glossy and hold stiff peaks: when you lift the whisk, the peak stays upright rather than drooping. The sugar should also be well incorporated, with no obvious gritty crystals when a small dab is rubbed carefully between your fingers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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