How to Make French Macarons (for beginners and advanced bakers!)

My French macaron recipe has been carefully developed to set beginners and advanced bakers alike up for success! I’m breaking down all the steps and sharing tons of tips to have you well on your way to perfect, full, envy-worthy macarons.

Ingredients
150 grams almond flour (see note) (1 ⅓ cup)
150 grams powdered sugar (1 ¼ cups)
110 grams egg whites, room temperature (about 3 egg whites/110ml/just under ½ cup)
95 grams granulated sugar (scant ½ cup)
Pinch cream of tartar, optional (I typically use ⅛ teaspoon)
⅛ teaspoon table salt
1 teaspoon vanilla extract
Food coloring, optional
Your favorite frosting (see note)

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Instructions
See recipe link for full instructions.

Notes
Almond flour
While not required, I prefer to use superfine, blanched almond flour. I personally like Bob’s Red Mill brand. Unblanched will work but you will see bits of the almond in the end result.

Tip
I like the Ateco 804 best, but any round open tip will work.

Food coloring
I recommend gel food coloring, I use Americolor gel and typically add 4-5 drops per batch of macaron.

Filling
½ batch of any of my frosting recipes will work nicely in these macarons. My go-to choices are white chocolate buttercream (it’s not too sweet!) or my favorite chocolate frosting.

Storing
Macaron shells will keep in an airtight container at room temperature for 5-7 days or freeze in an airtight container for up to several months. When thawing, allow shells to come completely to room temperature before opening the container or you’ll have moisture on the shells.
Filled macarons will keep at room temperature in an airtight container for several days (assuming a shelf-stable filling) or in the refrigerator in an airtight container for up to 2 weeks. To freeze, first mature macarons (let them sit in the refrigerator in an airtight container for 24 hours) then transfer container to freezer and freeze for up to several months. Thaw in container in refrigerator or thaw at room temperature (do not open container until thawed or you’ll have condensation).

[sweetlycurious]

This is my fourth attempt making macarons. I followed each and every step. I downloaded your recipe instructions and followed notes. Word by word and guess what!!! It’s a success. I am happy. I have a plan on starting my own baking business one day and today is the start for it. I am going to follow all your recipes blindly from here.

[melba]

Made these 2 days ago! They came out perfect. Even better after sitting in the fridge! Making my 2nd batch now I hope they come out just as good!

[melindawedgewood]

Pulse your granulated sugar in your food processor a bit to get super fine sugar. Keep going and add a bit of cornstarch if you want powdered sugar

[cherylhaggard]

SAM! YOUR TIMING IS PERFECTION! I can't WAIT to try these for my daughter's college dorm co- dwellers; I bake every weekend for her 'mates' and Macarons for Spring/St Patty's is my goal! THANK YOU for this quick, concise and DOable recipe!!! I'll bring back a good report, until then....happy baking, Sam!! 🍪🍪

[isiksfl]

I really don't know how to thank you! Being the obsessive person I am, I've been trying to master over macarons for months. I've watched every video possible, still I either had cracked shells (which was the case most of the time) or flat macarons. The ones I made today, following your recipe and all the tips turned out just PERFECT! Thank you from the bottom of my heart!

[Jasmine-hhss]

First attempt at macarons this evening. We used your recipe and they worked! I cannot express how happy we are. Thanks for a brilliant video.

We made a few tweaks to the recipe. Added lemon juice instead of vanilla and threw in some lemon zest as well. They have a gentle zing flavour to go with a lemon filling.

Also made sure we used an oven thermometer so we knew what the actual temperature was rather than relying on the built in thermostat.

[trufflehunter]

I have watched many YouTube videos about making macarons. Many of them are very good. This, however, is by far the best! By far! Where I've always stumbled in the past is the macaronnage stage. You explained that perfectly. It seems counter-intuitive at first because we're always trying to maintain all the air we've gone to all the trouble of incorporating. But no! You have to deliberately deflate it. Thank you. The perfect macaron tutorial!

[KellyHunk]

Sam, I can’t thank you enough. Next week I’m celebrating my daughter’s birthday and she really loves macarons but they are so expensive! I was able to make this recipe yesterday and I was crying over them because I was able to make them. I even made mini size macarons and they are freaking adorable!!! I can’t wait to make more again. I’m probably going to age more egg whites today lol THANK YOU THANK YPU THANK Next I’m going to try the chocolate ones!

[elawhi]

My first time making macarons was a huge success! They turned out perfect, so much better than the ones I would buy. Used a strawberry buttercream. This is a very helpful video. Thanks so much for all of the tips!

[ashleywilson]

Thank you so much for the quality of this video, Seeing the Macaronage process slow and up close, the explanation of releasing the air in it and being able to visualize the process has fixed my issues getting the batter correct. Thanks so much

[annabellelee]

Can't believe how simple this is. Great video clear easy to follow directions! Thanks for all the great tips and not assuming we know what you're talking about.

[DonnaMSchmid]

I've always wanted to try making macarons... Yours was the first tutorial I've seen where I actually think I can do it! Thanks so much! (BTW, your Peanut Butter Chocolate Chunk cookies were a HUGE hit at my house! Yay!)

[jamifitz]

And just a tip for anyone who finds that some of their macarons come out of the oven lopsided... Turn your baking sheet over and pipe on the bottom of the sheet tray (of course still using silicone/teflon or parchment) but not having the lip on the side helps air flow and even macarons. I found that to be a game changer for me in my home oven. Now I make macrons ALL the time!!

[laceyhansen]

Thank you for this, I have tried numerous times to make macarons and most times were a failure so I resigned myself to knowing that I was beaten by macarons. Now I am feeling hopeful as your recipe is quite different from the ones I have tried. I will try your recipe next week with high hopes. I will let you know if I am successful. Your instructions are wonderfully clear.

[Heeysienna]

Third attempt, followed step by step and FINALLY! A perfect macaron 🥹❤️ thank you for this recipe ❤️❤️❤️

[Carey]

Well, looks like my diet will be put on hold - again!😜

[tbrinx]

I love LOVE macaroons - but have never been brave enough to try them. Thank you for this video, now may be the time!! They look wonderful.

[qturtlepiu]

Literally last night I was thinking about making macarons and wishing you had a recipe for them. I'm so excited to try it!

[cherylhaggard]

You must have read my mind! Wanting to give em a try!.

[SavoryExperimentsCooking]

Sam, these are so pretty. They're going to be great on our Easter dessert table! Thank you so much for sharing!