Cooking Tips > Baking > Advanced Baking > How do I make macarons?

How do I make macarons?

Macarons are notoriously difficult to master, but with patience and precision, you can create these delicate and delicious treats at home. This tutorial will guide you through each step, from preparing the ingredients to troubleshooting common issues.

Ingredients and Equipment

Ingredients:

  • 100g almond flour, finely ground
  • 100g powdered sugar
  • 50g egg whites, aged (see below)
  • 50g granulated sugar
  • Food coloring (gel or powder recommended)
  • Filling of your choice (buttercream, ganache, jam, etc.)

Equipment:

  • Kitchen scale
  • Sifter
  • Two large bowls
  • Electric mixer (stand or hand mixer)
  • Rubber spatula
  • Piping bag
  • Round piping tip (8-10mm)
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Toothpick

Aging Egg Whites

Aging egg whites removes excess moisture, resulting in a more stable meringue. Separate the egg whites into a clean, dry container. Cover loosely with plastic wrap and poke a few holes. Refrigerate for 24-72 hours. Bring to room temperature before using.

Preparing the Almond Flour Mixture

Sift together the almond flour and powdered sugar into a large bowl. This is crucial for removing any lumps and ensuring a smooth macaron shell. Discard any large pieces that remain in the sifter. Whisk the sifted ingredients together well.

Making the Meringue

In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat the meringue.

Add your desired food coloring to the meringue and gently fold it in until evenly distributed. Avoid overmixing, as this can deflate the meringue.

Macaronage (Combining the Mixtures)

This is a critical step. Add the meringue to the almond flour mixture in two or three additions. Use a rubber spatula to fold the ingredients together. The goal is to achieve a batter that flows slowly and ribbon-like from the spatula when lifted. This is the "macaronage" stage.

To test the consistency, lift the spatula with batter. The batter should fall back into the bowl in a thick ribbon, and the ribbon should slowly melt back into itself after a few seconds. If the batter is too stiff, it will not form smooth shells. If it's too runny, the shells will spread too thin.

Piping the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe even circles (about 1.5 inches in diameter) onto baking sheets lined with parchment paper or silicone mats. Leave a small space between each macaron.

Tapping and Resting

Firmly tap the baking sheets against the counter several times. This helps release any air bubbles and create a smooth surface. Use a toothpick to pop any visible bubbles.

Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to gently touch the surface without the batter sticking to your finger. This is crucial for developing "feet" (the ruffled edge at the base of the macaron).

Baking the Macarons

Preheat your oven to 300°F (150°C). Baking temperatures can vary depending on your oven, so it might require experimentation.

Bake for 12-18 minutes, or until the feet have formed and the shells are firm but not browned. Start checking around 12 minutes. If the feet are browning too quickly, lower the oven temperature slightly.

Let the macarons cool completely on the baking sheets before removing them. They should release easily from the parchment paper or silicone mats once cooled.

Filling and Assembling

Pair the macaron shells by size and shape. Pipe your desired filling onto the flat side of one shell and top with another shell, gently pressing to adhere. Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the shells to soften slightly. This "maturing" process is important for achieving the best texture and flavor.

Troubleshooting

Cracked shells: Oven temperature too high, not enough resting time, or batter not properly macaronaged.

No feet: Not enough resting time, oven temperature too low, or batter too runny.

Hollow shells: Oven temperature too high, or batter overmixed.

Uneven shells: Piping inconsistencies, or uneven oven temperature.

← How do I decorate a cake professionally? How do I make sourdough bread from scratch? →

FAQ

  • Why do my macarons crack?

    Cracking can occur due to several reasons. The oven temperature might be too high, the macarons may not have rested long enough to form a skin, or the batter might not have been properly macaronaged.

  • How long should I let the macarons rest before baking?

    The resting time can vary depending on the humidity in your environment. Generally, 30-60 minutes is sufficient, but the key is to wait until a skin forms on the surface of the piped macarons. You should be able to gently touch the surface without the batter sticking to your finger.

  • Why aren't my macarons developing feet?

    A lack of feet can be caused by insufficient resting time, a too-low oven temperature, or a batter that is too runny. Make sure to allow the macarons to rest until a skin forms, and ensure your oven is at the correct temperature. Also ensure the batter achieves the good macaronage stage.

  • Can I use regular sugar instead of powdered sugar?

    No, powdered sugar is essential for the texture of the macaron shells. Regular sugar will not create the same smooth, delicate result.

  • How long do macarons last?

    Macarons are best consumed within 2-3 days of making them. Store them in an airtight container in the refrigerator. They can also be frozen for longer storage.