Macarons Made Simple: A Foolproof Guide to Perfect Shells

Prep Time: 30 minutes

Resting Time: 30–60 minutes

Cooking Time: 15–20 minutes

Oven Temperature: 160°C

Yield: Approximately 46 shells, or 23 filled macarons

Macarons have a reputation for being difficult, but they become far less intimidating once you understand what each stage is meant to achieve.

This recipe uses the Italian meringue method, where hot sugar syrup is whisked into egg whites to create a stable, glossy meringue. The result is a macaron shell with a smooth top, delicate crispness, soft centre, and the signature ruffled “feet” around the base.

The secret is not rushing. Accurate weighing, properly whipped meringue, careful folding, and enough drying time all make a difference. Think of this recipe as both a bake and a lesson: once you learn what the mixture should look and feel like, macarons become much easier to repeat successfully.

Ingredients

• 150 g icing sugar

• 150 g finely ground almonds

• 55 g egg whites, portion A

• 75 g water

• 150 g granulated sugar

• 55 g egg whites, portion B

• Gel or powdered food colouring, as desired

Equipment

• Digital kitchen scale

• Stand mixer with whisk attachment

• Sugar thermometer

• Fine sieve or tamis

• Dough scraper

• Metal spoon or spatula

• Piping bag

• 7–8 mm round piping nozzle

• Silicone baking mat or baking paper

• Flat baking trays

Before You Begin

Macarons rely on precision, so weigh every ingredient rather than using volume measurements.

For the most consistent shells, draw evenly spaced circles on the underside of your baking paper or use a printed macaron template beneath a silicone mat. Circles measuring approximately 3.5–4 cm work well for standard macarons.

Method

1. Prepare the oven and trays

Preheat the oven to 160°C.

Line flat baking trays with silicone mats or baking paper. If using baking paper, draw evenly spaced circles on the reverse side so the pencil marks do not touch the batter.

2. Prepare the almond mixture

Place the icing sugar and ground almonds into a bowl and stir them together thoroughly using a metal spoon.

Pass the mixture through a fine sieve or tamis. Use a dough scraper to gently press the ground almonds through the sieve.

This creates a smooth, fine mixture known as a tant pour tant, meaning equal parts icing sugar and ground almonds.

Discard any unusually large or hard pieces that will not pass through the sieve rather than forcing them into the mixture.

3. Make the sugar syrup

Place the granulated sugar and water into a small saucepan.

Heat gently at first, allowing the sugar to dissolve. Avoid stirring once the mixture begins to boil, as this may cause crystallisation.

Increase the heat and cook the syrup until it reaches 116°C.

Remove the saucepan from the heat and allow the largest bubbles to settle briefly.

4. Whip the Italian meringue

While the syrup is heating, place egg whites B into the clean bowl of a stand mixer fitted with the whisk attachment.

Begin whisking so that the egg whites reach medium peaks around the same time the syrup reaches 116°C.

With the mixer running at medium speed, slowly pour the hot syrup down the inside of the bowl. Avoid pouring it directly onto the whisk, as the syrup may splash or form hard sugar threads.

Increase the mixer speed and continue whisking until the meringue becomes thick, glossy, and cool to the touch.

5. Make the almond paste

Add egg whites A to the sifted almond and icing sugar mixture.

Mix with a metal spoon or spatula until a thick, smooth paste forms.

Add your food colouring at this stage. Make the colour slightly stronger than the final shade you want because the meringue will lighten it.

Use gel or powdered colouring rather than liquid colouring, which may alter the consistency of the batter.

6. Fold the batter

Add approximately one-third of the Italian meringue to the almond paste and mix firmly to loosen it.

Fold in the remaining meringue gradually, using a spatula to scrape around the bowl and fold the mixture over itself.

This stage is called macaronage.

Continue folding until the batter becomes smooth, glossy, and flows slowly from the spatula in a thick ribbon. The ribbon should gradually settle back into the mixture within about 10–15 seconds.

Be careful not to overmix. Batter that is too loose will spread excessively and may produce flat shells without proper feet.

7. Pipe the shells

Transfer the batter to a piping bag fitted with a 7–8 mm round nozzle.

Hold the piping bag upright, directly above the centre of each circle. Pipe steadily until the batter almost reaches the edge of the guide, then stop applying pressure before lifting the nozzle away.

Tap each tray firmly against the work surface several times to release trapped air bubbles.

Use a toothpick to pop any visible bubbles on the surface.

8. Rest the macarons

Leave the piped macarons uncovered at room temperature until a dry skin forms.

Depending on the temperature and humidity, this may take between 30 and 60 minutes.

The shells are ready to bake when the surface feels dry and no batter sticks to your fingertip when touched gently.

9. Bake

Bake one tray at a time for approximately 15–20 minutes, depending on the size of the macarons and your oven.

The shells should develop neat feet and feel firm and dry on top. Avoid allowing them to brown.

To test them, gently touch the top of one shell. It should not wobble independently from its base.

10. Cool and fill

Allow the shells to cool completely on the baking tray before attempting to remove them.

Once cool, carefully lift them from the silicone mat or baking paper.

Match shells of similar size and shape, then sandwich them together with your chosen filling.

Filling Ideas

Macaron colours can be used to suggest their flavours. Try:

• Vanilla buttercream

• Chocolate ganache

• Salted caramel

• Lemon curd

• Raspberry jam and buttercream

• Coffee buttercream

• Pistachio cream

• White chocolate ganache

• Passion fruit curd

• Whipped cream-based filling for macarons served immediately

Avoid using plain whipped cream for macarons that need to be stored for long periods, as it can soften the shells quickly.

The Macaronage Test

Macaronage is one of the most important parts of the recipe.

The batter is ready when it:

• looks glossy and smooth;

• falls from the spatula in a continuous ribbon;

• spreads slowly rather than holding a stiff peak; and

• settles back into itself within approximately 10–15 seconds.

If the batter breaks into thick clumps, it needs more folding.

If it runs quickly like pancake batter, it has been overmixed.

Tips for Successful Macarons

Weigh everything accurately

Macarons are sensitive to small changes in ingredient ratios. A digital scale is essential.

Use finely ground almonds

Coarse almonds can create rough or uneven shells. Sifting the almond mixture helps produce a smoother finish.

Keep your equipment grease-free

Even a small amount of grease or egg yolk can prevent the egg whites from whipping properly. Wipe the mixing bowl and whisk with a little lemon juice or vinegar before beginning.

Use a thermometer

The sugar syrup should reach 116°C. Guessing the temperature can lead to an unstable or overly firm meringue.

Do not skip the resting stage

Allowing the shells to form a skin encourages them to rise from the base and develop their characteristic feet.

Bake one tray at a time

This helps the heat circulate more evenly and makes it easier to identify the ideal baking time for your oven.

Learn your oven

Many ovens run hotter or cooler than their settings suggest. An oven thermometer can help you confirm the true temperature.

Avoid humid conditions

High humidity makes it more difficult for the shells to dry. On very humid days, allow extra resting time in a cool, dry room.

Common Macaron Problems

Cracked shells

Possible causes include:

• the shells did not rest long enough;

• trapped air bubbles were not released;

• the oven was too hot; or

• the meringue was underwhipped.

No feet

Possible causes include:

• the batter was overmixed;

• the meringue was too weak;

• the shells were not rested; or

• the oven temperature was too low.

Hollow shells

Possible causes include:

• the meringue was overwhipped;

• the oven temperature was incorrect;

• the shells were underbaked; or

• too much air remained in the batter.

A very small hollow space is common and often becomes less noticeable after the macarons mature with their filling.

Shells sticking to the tray

The macarons are usually underbaked or have not cooled fully. Return the tray to the oven for another minute or two if necessary.

Uneven or lopsided shells

Possible causes include:

• piping the batter at an angle;

• uneven trays;

• strong oven airflow; or

• an unevenly heated oven.

Maturing the Macarons

Freshly assembled macarons are often slightly crisp.

For the best texture, place the filled macarons in an airtight container and refrigerate them for approximately 24 hours. During this resting period, the filling gently softens the inside of the shell while the exterior remains delicate.

Bring the macarons to room temperature for about 20 minutes before serving.

Storage

Unfilled shells can be kept in an airtight container at room temperature for 1–2 days or frozen for up to 1 month.

Filled macarons can generally be refrigerated for 3–5 days, depending on the filling used.

Final Lesson

Macarons are less about luck and more about learning to recognise the right textures at each stage. A stable meringue, properly folded batter, dry shell, and controlled oven temperature are the foundations of a successful batch.

Your first tray may not be perfect, but every batch teaches you something. Once you understand the method, you can adapt the colours and fillings to create almost any flavour combination you can imagine.