Recipe

French Macarons

Crisp-edged, chewy-centered French macarons with a creamy vanilla buttercream and the kind of salty-sweet balance that makes you “accidentally” eat three.

By Matt Campbell

•

4.8 (214)

A plate of pastel French macarons filled with vanilla buttercream on a light ceramic plate on a bright kitchen table

Jump to Recipe

Macarons have a reputation for being fussy. They can be. But they are also weirdly forgiving once you understand what you are looking for at each step: a glossy meringue, a batter that flows like slow lava, and shells that dry just enough to form a skin.

This is my go-to French macaron method for home kitchens. No culinary school flexing required, just a scale, a little patience, and the willingness to tap a baking sheet like you mean it. We are making classic almond shells and a simple vanilla buttercream, which means you can flavor them a hundred different ways after you nail the base.

A fine-mesh sieve held over a bowl while almond flour and powdered sugar are sifted on a clean kitchen counter

Why It Works

Stable meringue: Whipping egg whites with sugar until glossy gives structure, lift, and those ruffly feet.
Fine, sifted dry mix: Almond flour plus powdered sugar gets you smooth tops instead of bumpy shells.
Macaronage with a purpose: Folding to the right consistency prevents cracked tops, volcano domes, and sad pancake cookies.
Resting time: Drying the piped rounds forms a thin skin so steam escapes from the bottom, creating feet instead of cracks.
Maturation: A night in the fridge transforms pretty cookies into real macarons with that tender chew.

Pairs Well With

Storage Tips

Storage

Refrigerator: Store filled macarons in an airtight container for up to 5 days. Place parchment between layers. For the best texture, let them sit at room temp 20 to 30 minutes before eating.
Freezer: Freeze filled macarons in an airtight container for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Unfilled shells: Keep shells airtight in a cool, dry room for up to 2 days. In humid climates they soften faster, so freezing (up to 2 months) is the safer move. Fill after thawing for the freshest bite.

Common Questions

Why are my macarons hollow?

Hollows are usually a timing and structure problem. Common causes include underbaking, an oven that is too hot (shells rise fast, centers cannot set), over-whipping (dry, chunky meringue), and over-macaronage (batter gets too loose and can trap a weird pocket). Try baking 1 to 2 minutes longer, verify your oven temp with a thermometer, and aim for stiff, glossy peaks that are smooth, not clumpy.

Why did my macarons crack?

Common causes are not resting long enough, an oven that is too hot, or a batter that is too thick (under-mixed) and cannot settle. Rest until the tops feel dry to the touch, and consider dropping oven temp 10 to 15°F if your oven is aggressive.

Why are my macarons lopsided?

Usually uneven oven heat or air circulation. Rotate the pan halfway through baking, and make sure your tray is flat. Also check that your batter is not too thick, since thick batter can pull to one side as it rises.

Why are the bottoms sticky?

They are likely underbaked or removed too soon. Give them another 2 minutes and let them cool fully before lifting. If your kitchen is humid, resting can take longer too.

Can I make macarons without almond flour?

Classic French macarons are almond-based. You can experiment with sunflower seed flour or pumpkin seed flour, but results vary and the color can shift. If you want the classic texture, stick with finely ground blanched almond flour.

Do I need cream of tartar?

No, but it helps stabilize the egg whites. If you do not have it, use lemon juice as a gentle backup. Start with 1/4 teaspoon per 100 g egg whites, and go up to 1/2 teaspoon if needed. Whip until the meringue is glossy and stiff.

What oven temperature is best for macarons?

There is no single magic number. This recipe starts at 300°F, but many home ovens land in the 285 to 325°F range. Pan color and silicone mats matter too. If your shells brown or crack, drop 10 to 15°F. If they are hollow or sticky, bake a bit longer or nudge temp up slightly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Digital kitchen scale
Fine-mesh sieve
Food processor (optional but helpful for extra-smooth tops)
Stand mixer or hand mixer
Mixing bowls (clean and grease-free for meringue)
Rubber spatula
Piping bag with a round tip (Ateco 804 or similar)
2 flat baking sheets
Parchment paper or silicone macaron mats
Oven thermometer (highly recommended)
Toothpick (for popping bubbles)
Optional: macaron template under parchment

The first time I made macarons, I treated the batter like it was a fragile secret. I barely folded it, piped hopeful little blobs, and watched them crack like they had a personal vendetta. The second time, I stopped being polite and started being precise. I weighed everything, whipped the meringue until it looked like glossy marshmallow, and folded until the ribbon disappeared back into itself. Suddenly, feet happened. Smooth tops happened. And I just stood there in my kitchen like, wait, that was the whole trick?

French Macarons

(4.8 (214) Reviews)

Prep Time 35 minutes

Cook Time 16 minutes

Total Time 1 hour 35 minutes (includes resting)

Servings 18 macarons (36 shells)

Ingredients

For the macaron shells

100 g egg whites (from about 3 large eggs), room temperature
90 g granulated sugar
1/8 tsp cream of tartar (optional, for stability)
110 g finely ground blanched almond flour
200 g powdered sugar
1/2 tsp vanilla extract (optional)
Gel food coloring (optional, 1 to 2 drops)

Egg white note: Avoid any yolk or grease contamination. Carton egg whites can be inconsistent for macarons, so use fresh eggs if you can. “Aged” egg whites can help in some kitchens, but it is optional. If you want to try it, separate whites, cover, and refrigerate 24 hours, then bring to room temp.

For vanilla buttercream filling

113 g unsalted butter (1/2 cup), softened
240 g powdered sugar (about 2 cups), sifted
1 1/2 tsp vanilla extract
1 to 2 tbsp milk or heavy cream
1/8 tsp fine salt

Optional flavor add-ins: 1 to 2 tsp lemon zest, 1 tbsp freeze-dried fruit powder, or 1 tbsp cocoa powder (swap for 1 tbsp powdered sugar).

Instructions

Prep

Line your pans. Line 2 flat baking sheets with parchment or silicone mats. If using parchment, use a tiny dab of batter under each corner later to anchor it.
Optional: use a template. For extra-even shells, slide a printed 1.5-inch circle template under the parchment (remove it before baking).
Sift the dry mix. Sift almond flour and powdered sugar together into a bowl. If you see larger almond bits, discard them or pulse the mixture in a food processor for 10 seconds, then sift again.

Almond flour, powdered sugar, granulated sugar, egg whites, and vanilla arranged neatly on a clean kitchen counter with matching bowls

Make the meringue

Start whipping. In a clean, grease-free bowl, whip egg whites on medium speed until foamy, about 30 to 60 seconds. Add cream of tartar if using.
Rain in the sugar. With the mixer running, add granulated sugar slowly. Increase speed to medium-high and whip until you have stiff, glossy peaks. In a stand mixer this often takes 5 to 8 minutes, and with a hand mixer it can take 8 to 12 minutes. Go by look, not the clock.
Color and flavor. Add vanilla and gel food coloring (if using) and mix on low for a few seconds to combine.

A mixing bowl of glossy meringue with a whisk lifted to show a stiff peak that holds its shape

Macaronage

Add dry to wet. Add the sifted almond flour and powdered sugar to the meringue.
Fold deliberately. Using a spatula, fold by scraping around the bowl and through the center. At first it will feel too thick. Keep going.
Stop at “lava.” The batter is ready when it falls from the spatula in a thick ribbon and you can draw a figure 8 without it breaking. The ribbon should melt back into the batter in about 10 to 15 seconds.

A rubber spatula lifting macaron batter that falls back into the bowl in a thick ribbon

Pipe and rest

Pipe circles. Transfer batter to a piping bag fitted with a round tip. Hold the bag straight up and down, pipe 1.5-inch rounds, then stop pressure before lifting to avoid tall peaks.
Tap out bubbles. Firmly tap the baking sheet on the counter 8 to 12 times. Pop any visible bubbles with a toothpick. If you have small peaks, give the tray another tap and they should settle.
Rest. Let the shells sit at room temperature until dry to the touch, usually 25 to 45 minutes. In humid weather it can take longer. If your kitchen is very humid, a dehumidifier nearby helps, or rest them in the off oven with the light on (no heat) if it is a dry space.

Macaron batter piped into small rounds on a parchment-lined baking sheet, spaced evenly in neat rows

Bake

Preheat. Heat oven to 300°F. Use an oven thermometer if possible, because ovens love lying.
Adjust as needed. Macarons are oven-dependent. If your shells brown, crack, or bake too fast, lower the temp by 10 to 15°F. If they stay sticky or hollow, bake a bit longer and consider a small temp increase next round.
Bake one tray at a time. Bake for 14 to 18 minutes, rotating the pan halfway through. Shells are done when the tops do not wiggle separately from the feet when you gently nudge one.
Cool fully. Let shells cool completely before removing from parchment or mats. This is especially important with silicone mats, which can cling while warm.

Make the buttercream

Beat butter. Beat softened butter until smooth and slightly fluffy, about 1 minute.
Add sugar and season. Add sifted powdered sugar, vanilla, salt, and 1 tablespoon milk or cream. Beat until smooth. Add more milk as needed for a pipeable consistency.

A bowl of smooth vanilla buttercream with soft peaks on a clean kitchen counter

Fill and mature

Match shells. Pair shells by size. Flip half of them over.
Pipe filling. Pipe a small ring or dollop of buttercream on the flat side of one shell, then gently sandwich with its partner. Do not smash, just press until the filling reaches the edges.
Chill for best texture. Refrigerate in an airtight container for at least 12 hours. Bring to room temperature before serving.

French macarons filled with vanilla buttercream stacked on a light ceramic plate on a bright kitchen table

Nutrition information is estimated.

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French Macarons

Why It Works

Pairs Well With

Recommended

Classic French Macarons

Vanilla Buttercream Frosting

Swiss Meringue Buttercream

Mochi Donuts

Storage Tips

Storage

Common Questions

Why are my macarons hollow?

Why did my macarons crack?

Why are my macarons lopsided?

Why are the bottoms sticky?

Can I make macarons without almond flour?

Do I need cream of tartar?

What oven temperature is best for macarons?

French Macarons

Ingredients

For the macaron shells

For vanilla buttercream filling

Instructions

Prep

Make the meringue

Macaronage

Pipe and rest

Bake

Make the buttercream

Fill and mature