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Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

Do you purchase macarons? Boy, are they expensive! For years, we had homemade macarons so we never had to buy. But then, I moved away from home and lived in Singapore. It was the first time I ever purchased macarons for a friend as a gift. It was a last-minute purchase because she was having a hard day. I felt the pinch in my wallet and thought, wow, the next time I need macarons I must make them myself.

A few days later, I happened to tell my friends that I knew how to make macarons. And I could save them some money. I probably should have kept that information to myself. Because from then on they drove me nuts for macarons. And I did make a lot of macarons. As a result of all that practice, it became one of my skills. Today, I teach others how to make macarons. How cool is that?

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

This is a long post because it has everything you need to know about French macarons. Grab a cuppa for an easy read or use this table for easy access.

No matter how experienced you are...

Macarons can often make or break my day. After years of making macarons successfully, there will suddenly be this one day when it just won't happen. I'm always afraid what if that happens at one of my macaron making classes. You know! That can be so embarrassing (fingers crossed).

Some of us have had quite a few failures before our successes. I did have a few over the years. And yet, I must admit that I have been lucky. Because I had my mom who made them very often. So I learned them way before I knew the potential problems. She taught me everything I know about macarons.

I learned both the Italian and the French methods of making macarons. And yet, over the years I have only been using the French method. As a result, I have a no-fail recipe that I use as my basic recipe. And I create all my variations from this recipe. Today, I am sharing this recipe with you. If you do come to a macaron class with me - you will get this exact same recipe.

No magic formula

Often my students think they are going to get a magic formula when they come to my class. The truth is there is no magic formula for making perfect French macarons. It's often the little things that can make a huge difference. Some of these little things are out of your control. Like the weather, if you have a wet gloomy day, guess what? Those macarons probably need a little more drying time. This is why the most important thing about macarons is not a magic formula but these little nuggets or tips that help you when necessary. Also, understanding the recipe and how it works.

One of my failures was the food color gel I was using. It was oil-based and I did not know that. Yup, two failed batches later it dawned on me to check the label.

Another time, it was my egg whites. Perhaps the egg whites were more liquid because the eggs were fresh. As a result, the macaron shells became too thin. They still had feet but really thin.

This one has probably happened to you too. I used the same mixer after making brioche bread. I washed it - guess there was still some oil residue.

So you see, you can be a big macaron champion but macarons is one of those things that can drive you nuts. So, next time you have a macaron issue. Take a break. That's what works best for me.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

Did you know?

The word macaron is derived from the Italian word 'macarone' or 'maccharone' which actually means meringue. For years, I thought macarons were French because I associated them with the famous chef Pierre Herme'. Until I purchased his book and realized all the recipes in his book use the Italian meringue method. One of my favorite book for macarons is 'Le Petite Macaron' by Kathyrn Gordon and Ann E McBride. She has all three methods, Fresh, Swiss, and Italian meringue method.

Useful Tools and Tips (important)

1. Mixer

While you can whip the eggs whites with a whisk, it is much easier to use your electric mixers such as Kitchen-Aid or K-Mix or a hand mixer. So, yes, if you have one - get it out from the back of the closet.

2. Bowls

Ensure your bowls are grease-free! I mean no trace of any oil or butter or any food that you might have cooked in there. If you are not sure, just add a tsp of vinegar on a damp paper towel and clean the inside of the bowl.

The same with your whisk or spatula or spoons - no trace of oil.

3. Piping

A disposable piping bag makes things easy but you can use a ziplock bag- just make sure you have a nice round circle so your batter comes out round not as a triangle.

Always use a macaron template. You don't need a macaron mat because you could print out a template online. Just type the word macaron template on Google and pick the size you want.

I prefer to use a good food processor of the right size if I need to grind the nuts at home. I have explained in more detail below, why you need to not just grind the nuts fine but also sieve them. But using a large food processor for just one cup of nuts might not give you the best results. I hope that makes sense.

20 Tips for Making the Perfect French Macarons (Save/Pin)

1. Measure ingredients

Always measure all your ingredients and follow the recipe exactly. Macarons are very sensitive to changes in the recipe. Little extra egg whites do matter.

2. Sift dry ingredients

Always sift the dry ingredients together even if you see no lumps. If needed do it more than once but ensure your dry ingredients are well mixed.

Remember, when you add the dry ingredients - you are only folding them in not mixing them; so mix them well now.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

3. Grease free

Whenever you need to beat egg whites to a stiff peak it is very important that your mixer is grease-free. Any traces of grease will not let your eggs whites whip to stiff peaks.

4. Measure egg whites

Have you noticed all my macaron recipes have egg whites in grams, not the number of eggs? Always measure your egg whites. Why? The amount of liquid in the egg whites affects the dry or wetness of your batter. Which means if you have large egg whites you have a more liquid batter and vice versa.

5. Electric mixer vs. Manual mixing

Use an electric mixer. (I know I'm repeating this again) The meringue is a very important part of your recipe, which makes having a mixer almost a necessity. You can use any hand mixer, K-Mix, or Kitchen-Aid whichever works for you.

In fact, If you are making an Italian meringue macaron version then it's definitely a must as you have to ensure you pour hot sugar syrup while beating the egg whites constantly.

6. NO egg yolks

Break your egg whites properly. It is very very important that your egg whites have no trace of egg yolk or they will not get to stiff peaks.

7. Aging egg whites?

It is not necessary to age your egg whites. Most often I choose to make macarons on an impulse. Having said that, all eggs start the aging process as soon as they are out of the chicken. Honestly, when you bring them home from the market they are already in the process of aging. So don't worry about it too much unless you are collecting them right from the chicken.

8. Stiff peaks

Beat egg whites until they are stiff peaks but not dry. Your egg whites must hold their shape but still have a glossy sheen. If they are dry it will result in cracked shells.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

9. Whip eggs on low to med speed

When beating egg whites do not rush them at high speed. Instead, start at medium for the first three minutes. And, always add the sugar in the first two minutes not too slowly. Then beat on medium-high for the remaining time needed.

10. Color and flavor

Add color and flavor to your egg whites at the last minute or two of beating the egg whites. But definitely, before you add your dry ingredients. That way you won't need to over mix your batter or have a streaky batter. Use gel food color or powder colors as liquid colors will affect the consistency of the batter.

11. Folding / Mixing

The dry ingredients should be folded in, not mixed, and definitely not over mixed. A macaron batter is not too thick and not too runny. It's more like a thick but pourable cake batter. If you hold it up in your spatula and drop a blob down it should smooth slowly but thickly, not too easy.

That sounds weird but understanding this takes time. So don't be too hard on yourself if you don't get it right the first few times.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

12. Template

When piping macarons use a circle guide so you get them nice and evenly spaced.

13. Parchment vs. Silicon Mat

Use of parchment paper or silicone mats - I have used my silicon mats and they do release easily when cooled. However, there are people who believe that the silicon mat gets the macarons to stick. I have also used parchment paper successfully many many times. So, I don't really think it matters.

14. Tap the pan

And don't forget to tap your macarons after you pipe them. Tapping the baking sheet at least a few times helps remove the trapped air pockets. If these air pockets stay in they tend to break in the oven and cause holes or lumpy macarons.

15. Resting time / Baking right way

Always read the recipe properly. Some recipes call for baking the shells immediately but If your recipe calls for a drying time then let your macarons dry before you bake them. Do not preheat your oven too early. Ideally, it may take 15 to 30 minutes for the skin to form. In humid places, it takes up to 45 minutes. With my recipes a 15 to 20 minutes mark is ideal.

16. Baking time

Never over bake your macarons. Follow the recipe guide. Usually, the Italian meringue version says to bake between 10 to 12 minutes while the other method calls for baking for 13 to 15 minutes or even 18 mins. My recipe in my oven takes about 16 minutes. You want the macaron to set on the outside but still have the soft chewy texture on the inside.

17. Baked shells

Do not peel the macarons from the parchment immediately once they are out of the oven. Let them cool completely and they will release easily.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

18. Oven temperature

Monitor your oven temperature. Most macarons are baked usually between 150 C /300 F to 170 C / 340 F depending on the oven type. Your macarons must not change color when you place them in the oven. If they do change color it means your oven is too hot. A very hot oven is often the cause of cracked macarons.

19. Almond meal

You can buy these commercially or make them home yourself as long as you can grind them into a dry, not oily powder. One way to ensure that is to add the powdered sugar from your recipe a little at a time when pulsing the nuts.

Also, I find it is best to use them commercially purchased almond meal for the simple reason that the commercially made almond meals are made in specially designed grinders where the almond is ground very fine and yet not releasing its oil. Because an oily almond meal will flatten the macarons.

Can you make Almond Meal at home - Yes!! Almond Meal is basically blanched almonds that have been ground to a fine powder. You can make it yourself but it has to be made in a food processor or coffee grinder ensuring that when you grind it does not release too much oil. One of the common causes of failed macarons is home ground almond meals.

Just place the almonds in a food processor or coffee grinder and pulse. Do not do a long spin as this will cause the almond oils to be released. Add a few tablespoons of confectioners sugar from your recipe to avoid the nuts from releasing their oils. Then sift it through a strainer. Place the big bits back in the food processor or grinder until it is all a fine powder.

When it comes to almond meals two things are very important - one that the almonds be finely ground and second that they are not too oily.

20. Eating / Storing

Macarons are best eaten a day or two after they are baked when they ripen. And they are best stored in the fridge. Be careful when handling the shells. It's best to store them on their side not flat. Since the shell cracks very easily. Having said that - We always eat them as soon as they are assembled.

How to make French Macarons. Basic Recipe works every single time.

Step By Step Guide - Basic Macaron Shell (No-fail Method) (Save/Pin)

Prepare dry ingredients

Place almond meal and powdered sugar in a food processor and pulse a few seconds.

Sift and discard any coarse nuts.

Whip egg whites

Place egg whites and cream of tartar in a grease-free bowl.

Whip a minute then sprinkle in the granulated sugar.

Once all the sugar has been added - whisk on medium-high until stiff peaks.

Add food color and extract.

Step by Step Vanilla French Macarons Progress Pictures2 Step by Step Vanilla French Macarons Progress Pictures3 Step by Step Vanilla French Macarons Progress Pictures4 Step by Step Vanilla French Macarons Progress Pictures5 Step by Step Vanilla French Macarons Progress Pictures6 Step by Step Vanilla French Macarons Progress Pictures7

Macronage

Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.

This means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.

Pipe

Pour batter into a piping bag with a large round tip.

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple of times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.

Step by Step French Macarons8 Step by Step French Macarons9 Step by Step Vanilla French Macarons Progress Pictures1 Step by Step French Macarons10

Rest

Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.

While the macarons are drying - preheat the oven to 160 C/320 F.

Bake / Cool

Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

The top shell should be shiny and the bottom crusty (also called macaron feet). Let cool on the parchment for a while then take them off and let cool completely.

Fill / Store

Once cool, fill with your favorite filling.

Macarons must be stored in the fridge and are best eaten one or two days later.

How to make French Macarons. Basic Recipe works every single time.

Troubleshooting - French macarons (Save/Pin)

Here are a few pointers to help with the tips above

Hollow shells - dry meringue or batter over-mixed. Deflated shells - opening the oven door too early or taken out of the oven before the baking time is up. Soft-shells - undercooked - or oven temperature is too low. Bumpy shells - undermixed batter or dry ingredients not sifted well. Macarons have no feet - the egg whites were not beaten to stiff peaks or the batter was mixed not folded in. Uneven or weird feet - mostly oven temperature was too high. Cracked shells - could be a couple of reasons. Very hot oven temperature.

Too much liquid in the batter - large egg whites (hence measure egg whites).

Batter over mixed or not mixed enough leaving dry pockets. Sticky Bottom - Under-cooked macarons - cook longer and check oven temperature.

How to make French Macarons. Basic Recipe works every single time.

Frequently asked questions

Why did my macarons not rise? If the batter is not mixed enough, too much air remains in the macarons so the macarons dry out and crack instead during baking preventing it from rising. Alternatively, if the batter is too thin the macarons shells don't dry enough which prevents it from rising. Why are my macarons not drying? Perhaps the macarons shells are too wet. There is too much moisture in the batter. This often happens due to high humidity too. Place the tray below a fan or dehumidifier. Aged eggs work better in places with high humidity. Why did my macarons crack? Tapping the macarons on the counter tap helps remove air bubbles trapped in the batter. If too much air remains trapped in the shells they tend to cause cracks. Another reason could also be oven temperature is too high. Why did my macarons deflate? This can be heartbreaking but often the reason is that the batter was too thin so the shells were very delicate. They usually won't have any feet either. Under mixing the batter can be the cause of moisture retention and too much air remaining inside the batter creating delicate shells. Can you put macarons back in the oven? yes, when baked the macarons should have 'feet'. Feet is that bottom frilled ruffled look. When you touch the top will be hard but still firm and not move around. If it's still moving it's not baked enough put it back in the oven. Check at 2-minute intervals. How do you fix a runny macaron batter? A tablespoon of almond flour helps thicken macaron batter. One cause of runny macaron batter usually is food colors. Always use gel food colors these do not affect the consistency of your macaron batter.

Why do my macarons have not feet?

Under mixed - If the batter is not mixed enough, too much air remains in the macarons so the macarons dry out and crack instead during baking preventing it from rising as well as getting feet. OR

Excess moisture - If the batter is too thin the macarons shells don't dry enough which prevents it from rising and getting feet.

Why are my macarons hollow? Why did my macarons explode

Often the problem with hollow macarons or exploded macarons is oven too hot. When you bake at a high temperature the macarons. The batter at the edges heats and expands too quickly causing the feet to explode.

Why do my macarons have nipples?

Often this means that the batter is not mixed enough. The under-mixed batter can cause a lot of issues mentioned above from cracked shells, no feet to hollow macarons. Best to mix well with the spatula.

What is the best temperature for macaron baking?

Ideally between 300 F to 350 F / 150 C to 175 C. They should take around 15 to 18 minutes (3-inch macarons)

How long do you dry macarons?

Ideally, about 13 to 30 minutes. In high humidity, it can take up to an hour to dry as well. When touched the top of the macaron should be dry to touch. Rainy, humid weather is not good macaron baking days.

What do I fill my macarons with? What is the best macaron filling?

You can fill macarons with a simple buttercream or explore different fillings and frosting. My favorite is gourmet buttercream recipes like French, Swiss or German. They are rich and less sweet than classic American buttercream. I like adding fruit fillings and curds in the middle of the frosting. This is a great way to take your macarons to the next level.

30 Plus Homemade Buttercream Frosting Recipes Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It's all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

One Recipe - Many variations

Finally, as you can see I have a lot of macaron recipes here on the blog for you to try. But the best part of my recipe is that there is only one recipe. Yes, all my macarons use one basic no-fail recipe. And the rest are derived from this basic recipe. So if you can get yourself to master my basic recipe, the whole world of macarons is at your feet. You can make any flavor your heart desired. You can be the next macaron queen in your family. All you need is to follow the tips carefully every single time so they become a part of your macaron routine. That's it!

To see the rest of my macaron recipes - you can find them all here on my blog - Macarons Collection or Pin them here on Pinterest.

The following are just a few samples.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.

Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Must-know 20 tips to perfect macarons, How to make perfect macarons every single time

20 Tips to Perfect Macarons with this Basic French Macarons Recipe Author: Veena Azmanov 4.96 from 23 votes Print Pin Prep Time: 20 mins Cook Time: 15 mins Total Time: 1 hr 5 mins Calories: 64 kcal Adjust Servings Here: 24 Macarons Description Have fun not stress when you bake the next batch of macarons with these 20 tips to perfect French macarons. Use my step by step tutorial and follow these simple, easy and effortless tips. Use my no-fail macaron recipe and be on your way to making successful macarons every single time. Whether you bake for family and friends, or as a business, these tips are a must-have. ADJUST SERVINGS HERE - 24 Macarons Ingredients 3.5 oz (110 g) Egg white approx 3 large egg 3.5 oz ( 110 g ) Egg white approx 3 large egg

1/8 tsp Cream of tartar optional 1/8 tsp Cream of tartar optional

1/4 cup (50 g) Caster sugar (1/4 cup) 1/4 cup ( 50 g ) Caster sugar (1/4 cup)

7 oz (200 g) Powdered sugar/ confectioners sugar / icing sugar (1 3/4 cups) 7 oz ( 200 g ) Powdered sugar/ confectioners sugar / icing sugar (1 3/4 cups)

4 oz (100 g) Almond meal (1 cup) 4 oz ( 100 g ) Almond meal (1 cup)

1/4 tsp Vanilla extract clear vanilla 1/4 tsp Vanilla extract clear vanilla Instructions Prepare dry ingredients Place almond meal and powdered sugar in a food processor and pulse a few seconds.

Sift and discard any coarse nuts. Whip egg whites Place egg whites and cream of tartar in a grease-free bowl.

Whip a minute then sprinkle in the granulated sugar.

Once all the sugar has been added - whisk on medium-high until stiff peaks.

Add food color and extract. Macronage Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly. Pipe Pour batter into a piping bag with a large round tip.

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. Rest Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.

While the macarons are drying - preheat the oven to 160 C/320 F. Bake / Cool Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely. Fill / Store Once cool, fill with your favorite filling.

Macarons must be stored in the fridge and are best eaten one or two days later. Equipment Kitchen Knife Meas Cups and Spoons Stand Mixer Macaron Template Nutrition Information Serving: 17 g Calories: 64 kcal Carbohydrates: 10 g Protein: 0.7 g Fat: 2.5 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 4 mg Sodium: 6 mg Potassium: 0 mg Fiber: 0.2 g Sugar: 9.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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