Macarons Kitchen Tools: What You Need and How to Use Them

French-style macarons are delicate almond meringue sandwich cookies filled with buttercream, ganache, or jam. The right tools make measuring, piping, and baking more predictable, but you can make a reliable batch with everyday kitchen equipment and a few simple checks.

Ingredients

1 cup plus 2 tablespoons (115 g) finely ground almond flour
1 cup plus 2 tablespoons (115 g) powdered sugar
2 large egg whites (about 60 g), at room temperature
¼ cup plus 1 tablespoon (65 g) granulated sugar
⅛ teaspoon (0.5 g) cream of tartar
Gel food coloring, optional
½ cup (113 g) unsalted butter, softened, for the filling
1 cup (120 g) powdered sugar, for the filling
½ teaspoon (2.5 ml) vanilla extract
1 tablespoon (15 ml) milk or cream, plus more if needed

Instructions

Set up the tools. Use a digital kitchen scale for the most consistent results; macarons are sensitive to imprecise ratios. You will also need a fine-mesh sieve, a large mixing bowl, an electric hand mixer or stand mixer with whisk, a flexible spatula, a piping bag with a ½-inch (1.3 cm) round tip, parchment paper or a silicone baking mat, and a baking sheet. A printed circle template placed under parchment is useful, but optional. Preheat the oven to 300°F (150°C) and position a rack in the center. Measure ingredients by weight where possible.
Prepare the dry ingredients. Sift the almond flour and 1 cup plus 2 tablespoons (115 g) powdered sugar together into a bowl. Break up any lumps and discard any coarse bits that will not pass through the sieve. Set aside.
Whip the meringue. Make sure the mixing bowl and whisk are clean and grease-free. 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 depending on the mixer. If using gel coloring, add a small amount near the end. Avoid liquid coloring, which can thin the batter.
Fold the batter. Add the sifted almond mixture in two additions. Use the spatula to fold and press the batter against the side of the bowl, then gather it back together. Stop when it flows in a thick ribbon and the ribbon settles into the batter within about 10–15 seconds. This stage is called macaronage: under-mixing can leave peaked shells, while over-mixing can make them spread. The exact number of folds varies, so watch the texture rather than counting.
Pipe the shells. Fit the piping bag with the round tip and fill it about halfway. Pipe 1½-inch (4 cm) rounds onto lined baking sheets, leaving about 1 inch (2.5 cm) between them. Hold the bag upright and apply steady pressure. Tap the baking sheet firmly on the counter several times to release air bubbles; pop visible bubbles with a toothpick.
Let the shells rest. Leave the trays uncovered for 20–40 minutes, until the tops feel dry and do not stick to a lightly touched fingertip. Humidity affects the timing, so rely on the surface rather than the clock. Do not skip the rest if the shells are still tacky; baking before a skin forms can cause cracking.
Bake and cool. Bake one tray at a time for 14–16 minutes, rotating it once if your oven has hot spots. The shells should have formed ruffled feet and should not wobble when gently nudged. Cool completely on the tray before peeling them from the liner, about 20–30 minutes. If they stick, give them more time to cool rather than pulling them off while warm.
Make the filling and assemble. Beat the softened butter until smooth. Add 1 cup (120 g) powdered sugar and the vanilla, then beat until fluffy, adding 1 tablespoon (15 ml) milk or cream; add a little more only if needed for a pipeable consistency. Pipe or spread a small amount onto the flat side of half the cooled shells, then sandwich with the remaining shells. Refrigerate the filled macarons in a covered container for at least 24 hours for the centers to soften and the flavors to meld. Bring them to room temperature before serving.

Tips

Use a scale if you can. Volume measurements are included, but almond flour and powdered sugar pack differently from one scoop to another. Weighing helps keep the batter balanced.
Choose the right piping setup. A reusable or disposable piping bag and round tip give the most even circles. Without a piping tip, snip a small opening in the bag; the shells may be less uniform but will still bake.
Check your oven temperature. An inexpensive oven thermometer can reveal large temperature swings. If shells brown quickly or crack repeatedly, verify the temperature and try lowering it by 10–15°F (5–8°C) on the next tray.
Keep moisture out. Avoid making macarons on a very humid or rainy day if you can. Make sure bowls and tools are completely dry, and use gel coloring rather than liquid.

Serving Suggestions

Serve macarons at room temperature so the filling is soft and the shells are not overly firm. Arrange them on a small dessert plate with coffee, tea, or hot chocolate, or offer a few flavors as part of a dessert spread. For a neat presentation, pair shells by size before filling and wipe the piping tip clean between colors.

Variations

For chocolate shells, replace about 2 tablespoons (10 g) of the almond flour with unsweetened cocoa powder, then sift it with the dry ingredients; the cocoa gives a deeper flavor and slightly different texture. For a citrus version, add finely grated lemon or orange zest to the buttercream. You can also fill the shells with a thin layer of fruit jam or chocolate ganache, but avoid overfilling, which can push the tops out of alignment. For a nut-free option, sunflower seed flour can sometimes replace almond flour by weight, though its flavor and color differ and results can vary by brand.

Storage and Reheating

Keep filled macarons covered in the refrigerator for up to 5 days; allow them to sit at room temperature for 20–30 minutes before serving. Refrigerate within 2 hours of filling. For longer storage, freeze them in a well-sealed container for up to 1 month, separating layers with parchment. Thaw overnight in the refrigerator, then bring to room temperature. Do not reheat macarons, as heat can melt the filling and soften or crack the shells. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.

Frequently Asked Questions

Do I need a stand mixer to make macarons?
No. A hand mixer works well, though it may take a little longer to reach stiff peaks. Whisking by hand is possible but requires considerable effort and makes it harder to produce a stable meringue.

Can I make macarons without a piping tip?
Yes. Use a piping bag with its end snipped to make an opening about ½ inch (1.3 cm) wide. A zip-top bag can work in a pinch, but it is less comfortable to hold and may produce less even rounds.

Why did my macaron shells crack?
Common causes include skipping the drying rest, trapped air bubbles, an oven that runs too hot, or batter that was not folded to the right consistency. Tap the tray, pop visible bubbles, and make sure the shells feel dry before baking.

Why are the shells hollow?
Hollows can result from an unstable meringue, overmixed batter, or baking conditions that are too hot. Beat to glossy stiff peaks, fold only until the batter flows in a ribbon, and check the oven with a thermometer.

Can I use regular food coloring?
Gel coloring is the better choice because it adds strong color without much liquid. A small amount of liquid coloring may work, but too much can loosen the meringue and change the batter consistency.

Do macarons need to mature in the refrigerator?
They are usually best after resting filled in the refrigerator for about 24 hours, which lets moisture from the filling soften the centers. They can be eaten sooner, but the texture may be crisper and less even.

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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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