French macarons are one of those desserts that feel fancy before you even taste them. Delicate shells, soft centers, and colors that make people pause before reaching for one, they quietly steal the show.

I’ll be honest, the first time I made them, I was nervous. They have a reputation, and not a forgiving one, but once you understand the rhythm of the recipe, they become surprisingly comforting to make.

This is the macaron recipe I come back to when I want something elegant without going overboard. It’s simple in ingredients, careful in technique, and flexible enough to feel creative every single time.

What I love most is how intentional the process feels. Measuring everything first, slowing down the mixing, and paying attention to texture turns baking into a calm, focused moment.

These macarons have a soft bite with just enough structure. They aren’t overly sweet, which leaves room for fillings, colors, and flavors to shine without fighting each other.

Ingredients Needed for the Recipe

• Egg whites – form the structure of the macaron shells and create the meringue base.
• Powdered sugar – adds sweetness and helps create a smooth shell surface.
• Almond flour – gives macarons their signature texture and subtle nutty flavor.
• Superfine sugar – stabilizes the whipped egg whites and adds shine.
• Cream of tartar – strengthens the meringue and helps it whip evenly.
• Food coloring – adds soft or bold color without changing texture.
• Flavor extract – gently perfumes the shells or filling.
• Granulated sugar – used in the meringue filling for structure and sweetness.
• Vanilla extract – rounds out the filling with warmth.

How to make ?

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Step 1 – Prepare the Ingredients

Preheat the oven to 325 degrees and line baking sheets with parchment paper. Measure everything ahead of time so there’s no rushing once you start mixing.

Separate the egg whites and let them sit at room temperature. This small step makes a noticeable difference in how evenly they whip later.

Step 2 – Process the Dry Ingredients

Pulse the powdered sugar and almond flour together in a food processor. This helps break up any clumps and keeps the shells smooth.

Sift the mixture twice to remove larger bits. It feels repetitive, but it’s one of those steps that quietly pays off.

Step 3 – Whip the Egg Whites

Whip the egg whites on high speed until they look foamy and light. Add the cream of tartar once the foam starts to form.

Slowly stream in the superfine sugar and continue whipping. After about two minutes, the meringue should be stiff, glossy, and confident.

Step 4 – Fold the Batter

Gently fold in food coloring or flavor extract if using. Then add the almond flour mixture in stages, folding carefully.

Stop when the batter looks shiny and flows slowly. If it holds its shape too firmly, it needs a bit more folding.

Step 5 – Pipe the Shells

Scoop the batter into a piping bag fitted with a small round tip. Pipe onto the parchment, holding the bag steady and releasing pressure smoothly.

Avoid peaks by gently swirling the tip away at the end. This keeps the tops clean and even.

Step 6 – Rest the Macarons

Let the piped shells sit at room temperature for 30 to 40 minutes. This forms a dry skin on top.

You’ll know they’re ready when you can lightly touch the surface without sticking.

Step 7 – Bake and Cool

Bake the macarons for 5 to 10 minutes, watching closely so they don’t brown. They should feel firm and crisp on the outside.

Remove from the oven and allow them to cool completely before filling. Warm shells are fragile and impatient.

Step 8 – Make the Filling

Place egg whites and sugar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture reaches 160 degrees.

Remove from heat and whip on high speed until stiff peaks form. Beat in vanilla and use immediately.

Step 9 – Assemble the Macarons

Match shells by size and sandwich them with about a teaspoon of filling. Press gently so the filling reaches the edges.

They’re lovely right away, but resting them improves texture even more.

Flavor Ideas That Work Beautifully

Macarons are a quiet invitation to experiment. Once you’ve mastered the base, flavors become the fun part rather than the risky one.

Soft citrus extracts add brightness without overpowering the shell. Almond pairs especially well with lemon or orange.

For deeper flavors, a hint of coffee or cocoa in the filling adds richness. I like keeping the shells simple when going bold inside.

Pastel food coloring works best visually. It gives that classic macaron look without feeling loud.

Tips

• Measure ingredients carefully for consistent results.
• Use room-temperature egg whites for better volume.
• Fold gently to avoid overmixing the batter.
• Let shells rest fully before baking.
• Watch closely during baking to prevent browning.
• Cool completely before filling to avoid cracks.

Storing and Serving Suggestions

Macarons actually improve with a little rest. Once filled, store them in an airtight container in the refrigerator overnight.

This allows the filling to soften the shells just enough. The texture becomes smoother and more cohesive.

They also freeze beautifully when wrapped carefully. Just thaw slowly in the refrigerator before serving.

When serving, bring them to room temperature. The flavors open up and feel more balanced.

French macarons aren’t about rushing or perfection. They reward patience, attention, and a gentle hand, and that’s part of their charm.

Once you get comfortable with them, they stop feeling intimidating. They become something you’re proud to share, one delicate cookie at a time.

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French Macarons Recipe

Author: Elly Cooking Method: Baking Cuisine: French Courses: Desserts

Difficulty: Intermediate Prep Time 5 mins Cook Time 70 mins Rest Time 35 mins Total Time 1 hr 50 mins

Cooking Temp: 163  C Servings: 35 Estimated Cost: $ moderate Calories: 94

Best Season: Spring, Summer, Fall, Winter

Description

This easy macaron recipe creates elegant cookies in soft, sherbet-toned hues for a beautiful dessert presentation. Our French macarons recipe, often served at Jordan Winery events, includes a basic macaron filling and ingredients for an array of flavors and colors.

ingredients

Servings

Macaron Shells

• 120 g almond flour (blanched)
• 200 g powdered sugar
• 100 g egg whites (room temperature (~3 large eggs))
• ¹⁄₈ tsp cream of tartar
• 100 g superfine sugar
• as needed food coloring (gel-based preferred)
• as needed flavor extract (e.g., vanilla, almond, or citrus)

Basic Meringue Filling

• 2 egg whites egg whites
• ¹⁄₄ cup granulated sugar
• ¹⁄₂ tsp vanilla extract

Instructions

1. Preheat oven to 163°C (325°F). Line baking sheets with parchment paper.
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2. In a food processor, pulse powdered sugar and almond flour together. Sift the mixture twice and set aside.
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3. Using a stand mixer, whip room-temperature egg whites on high until foamy. Add cream of tartar and slowly stream in superfine sugar. Whip until stiff, glossy peaks form (~2 minutes).
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4. Gently fold in food coloring, flavor extract (if using), and the sifted dry ingredients. Fold just until the batter is smooth, shiny, and slightly runny—it should flow like magma.
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5. Transfer batter into a piping bag fitted with a small round tip. Pipe 1-inch rounds onto prepared sheets, holding the bag steady and swirling out without forming peaks.
   Mark as complete
6. Let piped macarons rest at room temperature for 30–40 minutes until a skin forms (they should not stick when lightly touched).
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7. Bake for 5–10 minutes, until firm and crisp but not browned. Cool completely on sheets.
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8. For the filling: Place egg whites and sugar in a heatproof bowl over simmering water. Whisk until sugar dissolves and mixture reaches 71°C (160°F). Remove and whip on high until cool and stiff peaks form (~6 minutes). Beat in vanilla.
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9. Sandwich two same-sized shells with ~1 tsp of filling. Store in an airtight container; freeze for up to 3 months if desired.
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Nutrition Facts

Servings 35

Serving Size 1 macaron

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Amount Per Serving

Calories 94kcal

% Daily Value *

Total Fat 4.5g7%

Saturated Fat 1.5g8%

Sodium 20mg1%

Potassium 35mg1%

Total Carbohydrate 12g4%

Dietary Fiber 0.5g2%

Sugars 11g

Protein 1.5g3%

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Calcium 10 mg

Iron 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use aged egg whites for best results—separate eggs 24–48 hours ahead and store covered in the fridge.
• Color carefully: Use gel food coloring to avoid altering batter consistency.
• Don’t overmix: Stop folding as soon as the batter flows smoothly—overmixing causes flat macarons.
• Storage tip: Macarons taste best after maturing in the fridge for 24 hours.

Keywords: French macarons, macaron recipe, almond flour cookies, meringue cookies, elegant desserts