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How to Make French Macarons (for beginners and advanced bakers!)

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How to Make French Macarons (for beginners and advanced bakers!)

My French macaron recipe has been carefully developed to set beginners and advanced bakers alike up for success! I’m breaking down all the steps and sharing tons of tips to have you well on your way to perfect, full, envy-worthy macarons.

150 grams almond flour (see note) (1 ⅓ cup)
150 grams powdered sugar (1 ¼ cups)
110 grams egg whites, room temperature (about 3 egg whites/110ml/just under ½ cup)
95 grams granulated sugar (scant ½ cup)
Pinch cream of tartar, optional (I typically use ⅛ teaspoon)
⅛ teaspoon table salt
1 teaspoon vanilla extract
Food coloring, optional
Your favorite frosting (see note)


Almond flour
While not required, I prefer to use superfine, blanched almond flour. I personally like Bob’s Red Mill brand. Unblanched will work but you will see bits of the almond in the end result.

I like the Ateco 804 best, but any round open tip will work.

Food coloring
I recommend gel food coloring, I use Americolor gel and typically add 4-5 drops per batch of macaron.

½ batch of any of my frosting recipes will work nicely in these macarons. My go-to choices are white chocolate buttercream (it’s not too sweet!) or my favorite chocolate frosting.

Macaron shells will keep in an airtight container at room temperature for 5-7 days or freeze in an airtight container for up to several months. When thawing, allow shells to come completely to room temperature before opening the container or you’ll have moisture on the shells.
Filled macarons will keep at room temperature in an airtight container for several days (assuming a shelf-stable filling) or in the refrigerator in an airtight container for up to 2 weeks. To freeze, first mature macarons (let them sit in the refrigerator in an airtight container for 24 hours) then transfer container to freezer and freeze for up to several months. Thaw in container in refrigerator or thaw at room temperature (do not open container until thawed or you’ll have condensation).

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