Macarons are delicate French-style sandwich cookies made with almond flour, egg whites, and sugar, then filled with buttercream or ganache. A moderate oven temperature—about 300°F (150°C) in a conventional oven—helps set their shells without browning them too quickly, but the right setting depends on your oven and pan.
Ingredients
- 1 cup plus 2 tablespoons (120 g) superfine almond flour
- 1 cup (120 g) powdered sugar
- 3 large egg whites (about 90 g), at room temperature
- ¼ teaspoon (1 g) cream of tartar
- ¼ cup plus 2 tablespoons (75 g) granulated sugar
- ¼ teaspoon (1 ml) vanilla extract
- Gel food coloring, optional, about ⅛ teaspoon (0.5 ml)
- ½ cup (113 g) unsalted butter, softened, for the filling
- 1 cup (120 g) powdered sugar, for the filling
- 1 tablespoon (15 ml) milk or cream, plus more as needed
- ⅓ cup (60 g) finely chopped semisweet chocolate, for the filling
- 2 tablespoons (30 ml) heavy cream, for the filling
Instructions
- Prepare the oven and trays. Set a rack in the center and preheat a conventional oven to 300°F (150°C). If using a fan-assisted or convection setting, start at 275°F (135°C), since circulating air can brown shells faster. Line two flat baking sheets with parchment or silicone mats. Use an oven thermometer to check the actual temperature; small oven errors matter for macarons.
- Sift the dry ingredients. Sift the almond flour and 1 cup (120 g) powdered sugar together into a bowl. Break up any larger almond pieces and sift them again rather than forcing coarse bits through. Set aside.
- Whip the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar, then beat on medium-high until the meringue is glossy and forms stiff peaks, about 5–7 minutes. Beat in the vanilla and gel coloring, if using. Avoid liquid coloring, which can loosen the batter.
- Fold the batter. Add the almond mixture in three additions, folding gently with a flexible spatula. Continue until the batter falls from the spatula in a thick ribbon and the ribbon settles back into the bowl within about 10–15 seconds. Stop as soon as it reaches this consistency; overmixing makes the shells spread.
- Pipe and release air. Transfer the batter to a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe 1½-inch (4 cm) rounds, spaced about 1 inch (2.5 cm) apart, onto the prepared sheets. Tap each sheet firmly on the counter several times and pop visible bubbles with a toothpick.
- Let the shells dry. Leave the trays uncovered at room temperature for about 30–45 minutes, until the tops feel dry and do not stick to a lightly touched fingertip. Humid conditions may require more time; go by the surface rather than the clock. This drying step helps form the smooth shell and characteristic ruffled foot.
- Bake one tray at a time. Bake on the center rack at 300°F (150°C) for 14–16 minutes, rotating the tray halfway through if your oven heats unevenly. The shells are ready when their tops are firm and they do not wobble when gently nudged. If they brown, lower the oven by 10–15°F (5–8°C) for the next tray. Let shells cool completely on the tray before lifting them, about 20 minutes.
- Make the fillings. For buttercream, beat the softened butter until smooth, then beat in 1 cup (120 g) powdered sugar and 1 tablespoon (15 ml) milk or cream. Add a little more liquid if needed for a pipeable texture. For chocolate ganache, heat 2 tablespoons (30 ml) cream until steaming, pour it over the chopped chocolate, wait 2 minutes, then stir smooth. Cool until thick enough to spread, about 20–30 minutes.
- Fill and mature. Pair shells by size. Pipe or spread a small amount of filling onto the flat side of half the shells, then gently sandwich with the remaining shells. Refrigerate in a covered container for 12–24 hours for a softer, more cohesive texture. Bring to room temperature before serving.
Tips
- Weigh ingredients with a kitchen scale for the most dependable results. Cup measurements can vary, especially for almond flour and powdered sugar.
- Use room-temperature egg whites and a bowl free of grease or yolk. Even a little fat can prevent the meringue from reaching stable stiff peaks.
- Macarons are sensitive to oven behavior. If the bottoms brown, try a higher rack position or an extra empty baking sheet underneath; if shells crack, check for under-drying, trapped bubbles, or an oven running hot.
- For a nut-free alternative, a recipe specifically developed with pumpkin seed flour may work, but simply swapping it cup for cup can change the batter and results. Almond flour is not safely substituted with wheat flour in this recipe.
Serving Suggestions
Serve macarons at room temperature, when the filling is soft and the shells have their best texture. Arrange them with coffee, tea, or a dessert platter, or serve two or three as a small sweet. For a neat presentation, match shells by size and keep them chilled until shortly before serving.
Variations
For a simple flavor change, add ½ teaspoon (2.5 ml) finely grated lemon zest to the buttercream, or use 1 tablespoon (6 g) unsweetened cocoa powder in place of an equal weight of powdered sugar in the shell mixture. A small amount of gel coloring can tint the shells; choose a color that suits the filling. You can also use raspberry jam, salted caramel, or a thicker fruit preserve as filling, but avoid watery fillings that can make the shells soggy.
Storage and Reheating
Store filled macarons in a tightly covered container in the refrigerator for up to 4 days. Refrigerate within 2 hours of filling, especially if the filling contains dairy. Let them stand at room temperature for 20–30 minutes before serving; do not microwave them, since heat can melt the filling and soften the shells unevenly. Freeze filled macarons in an airtight container for up to 1 month, separating layers with parchment. Thaw overnight in the refrigerator, then bring to room temperature. Unfilled shells can be stored airtight at room temperature for 1 day or frozen for up to 1 month.
Frequently Asked Questions
What is the best temperature for baking macarons?
A good starting point is 300°F (150°C) in a conventional oven. Many recipes work within roughly 285–315°F (140–157°C), depending on the oven, pan, and shell size. Use an oven thermometer and adjust in small increments rather than relying only on the dial.
Should I use convection or a conventional oven?
Conventional heat is easier to control for many home bakers. If you use convection, reduce the setting to about 275°F (135°C) and watch the first tray closely; fan speed and oven design can make results vary.
Why did my macarons crack?
Common causes include shells that were not dry before baking, air bubbles left in the piped batter, or an oven temperature that is too high. Tap the trays, pop visible bubbles, wait until the tops feel dry, and verify the oven temperature.
Why are my shells hollow or missing feet?
Hollow centers can result from an unstable meringue, overmixed batter, or baking conditions that set the outside before the inside. Missing feet often point to insufficient drying or an oven that is too cool. Change one factor at a time so you can identify what your oven needs.
Can I bake both trays at once?
For more consistent results, bake one tray at a time on the center rack. Two trays can block airflow and bake unevenly, particularly in a conventional oven. If you do bake both, rotate and swap their positions carefully, and expect to adjust the timing.
How do I know when macarons are done?
The tops should feel set, and the shells should not slide or wobble when nudged lightly. A shell that is still soft at its base usually needs another minute or two. Cool the tray before removing the shells, since warm macarons can stick even when fully baked.
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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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