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Picture me, apron on, flour-dusted countertop, ready to conquer the world of French macarons.

I’d drooled over those pastel-perfect treats in Parisian patisseries, and I figured, “How hard can it be?” Spoiler: harder than I thought—but oh, so worth it.

After a dozen flops (think cracked shells and gooey messes), I’ve cracked the code to authentic French macarons you can make at home.

These delicate almond gems—crisp outside, chewy inside, sandwiching dreamy fillings are now my kitchen bragging rights.

Table of Contents

Colorful Blue and Purple French Macarons with A Creamy White Filling

Foolproof French Macaron Recipe

French macarons are the ultimate pastry flex—delicate, crisp on the outside, perfectly chewy inside, and sandwiched with dreamy fillings.

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Prep Time 45

Course Dessert

Cuisine French

Servings 20 macarons

Calories 90 kcal

Equipment

Kitchen scale (non-negotiable)
Fine-mesh sieve
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Piping bag with a round tip (½-inch)
Baking sheets + parchment paper or silicone mats

Ingredients

Macaron Shells

100 g almond flour (finely ground, blanched)
100 g powdered sugar
70 g egg whites (about 2 large eggs, room temp)
50 g granulated sugar
Gel food coloring (optional)

Filling Options

Vanilla Buttercream

100 g butter (softened)
200 g powdered sugar
1 tsp vanilla extract
1-2 tbsp heavy cream

Dark Chocolate Ganache

150 g dark chocolate (chopped)
100 ml heavy cream

Raspberry Jam (Quick Version)

100 g high-quality raspberry jam
Pinch of lemon zest (optional, but brightens the flavor)

Instructions

Sift the Dry Ingredients
Sift 100g almond flour and 100g powdered sugar through a fine-mesh sieve into a bowl.
Discard any large bits and stir to combine.
Make the Meringue
Add 70g egg whites to a clean mixing bowl.
Beat on medium speed until frothy, then gradually add 50g granulated sugar.
Increase to high speed and whip until stiff, glossy peaks form (about 5 minutes).
If using gel food coloring, add a tiny dab and mix until just combined.
Fold the Batter (Macaronage)
Add half of the sifted dry mix into the meringue.
Fold gently using a spatula, then add the remaining dry mix.
Continue folding until the batter flows like lava—thick but smooth. It should form ribbons that sink back into the batter in about 10 seconds.
Pipe the Macarons
Transfer the batter to a piping bag with a ½-inch round tip.
Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving 1-inch space between them.
Tap the tray firmly on the counter 5 times to remove air bubbles.
Rest and Preheat
Let the piped macarons rest at room temp for 30-60 minutes until the tops feel dry to the touch.
Meanwhile, preheat the oven to 300°F (150°C).
Bake
Bake one tray at a time for 15-18 minutes on the middle rack.
Check at 15 minutes—macaron shells are done when they don’t move when nudged.
Cool completely on the tray before peeling them off.
Make the Filling
Vanilla Buttercream
Beat 100g softened butter until fluffy.
Sift in 200g powdered sugar, add 1 tsp vanilla extract, and mix.
Add 1-2 tbsp heavy cream and whip until silky smooth.
Dark Chocolate Ganache
Heat 100ml heavy cream until steaming.
Pour over 150g chopped dark chocolate and let sit for 1 minute.
Stir until smooth and let cool until thick enough to pipe.
Raspberry Jam
Use 100g high-quality jam.
Stir in a pinch of lemon zest for an extra punch of flavor.
Fill and Assemble
Match macaron shells by size.
Pipe a small amount of filling onto one shell.
Place the second shell on top and twist gently to secure.
For best flavor, store in an airtight container in the fridge for 24 hours before serving.

Video

Notes

Cooking Tips

✔ Measure in grams. Macarons are precise—skip the cups.
✔ Room temp egg whites. They whip better, so leave them out for an hour.
✔ Check humidity. Macarons hate moisture—avoid making them on rainy days.
✔ Resting time matters. No dry shell = no signature “feet.”
✔ Don’t overfold. Batter should flow like lava but not be runny.

Keyword Baking From Scratch, French Dessert, Gluten-free, Macarons, Sweet Treats

Variations: Let’s Get Wild

Once I nailed the basics, I got cocky—er, creative. These spins keep it fun.

Lemon Lavender Lovlies

View this post on Instagram

A post shared by Stella’s Baking Boutique (@stellasbakingboutique)

Add 1 tsp lemon zest to the dry mix and a drop of purple gel to the meringue.

Fill with buttercream spiked with ½ tsp lavender extract. Citrusy, floral, like a French garden party in your mouth.

Salted Caramel Crunch

Brown the granulated sugar into caramel before adding it to the meringue (tricky but worth it—melt 50g sugar, cool slightly, then whip in).

Fill with ganache mixed with ¼ tsp sea salt and a handful of crushed toffee bits. Sweet-salty heaven.

Matcha Madness

@viviannecafe matcha macarons 💚 #macaronrecipe #matchamacarons #homebaking #MYFoodie ♬ original sound – maru🌈 – 🎀maru🎀

Sift 1 tsp matcha powder with the dry stuff, skip coloring—the green’s gorgeous

Pair with white chocolate ganache (150g white chocolate, 100ml cream). Earthy, creamy, Instagram gold.

Final Pep Talk

Don’t freak if your first go’s a mess, I’ve been there. Start with my recipe, follow the steps, and play with fillings.

Burned a tray? Laugh it off; they still taste okay. Macarons are fussy, but they’re forgiving once you get the hang of it.

Sure, some might say they’re overpriced or overhyped, but once you make them yourself, you’ll see it’s totally worth the effort.

Grab your whisk, and channel your inner Parisian baker.

I’m rooting for you—let me know how it goes, or if you invent a variation wilder than mine. Bon appétit, or whatever they say in macaron land!

The Essential Guide to Making Authentic French Macarons at Home