Macaron Recipe: Measured Step by Step
Glossy macaron shells meet dark chocolate ganache, with measured mixing, resting, and baking cues.
Consistency Before the Oven
Weigh the almond flour and egg whites, then sift the almond flour with the powdered sugar without forcing coarse pieces through. Beat the meringue until glossy and medium-stiff, and stop folding when the batter falls in wide ribbons that blend into the surface in 10–20 seconds. After piping, rest the shells until their tops are no longer sticky; checking the oven’s actual temperature also helps control shell development.
- Yield
- 24 macarons
- Servings
- 12 servings
- Total time
- 57 min
- Difficulty
- Advanced
- Prep time
- 40 min
- Cook time
- 17 minResting the shells: At least 30 min, ideally 1 hr
Ingredients for Macarons
Ingredients
How to Make Macarons
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01
Sift the dry ingredients
Combine the almond flour and powdered sugar, then pass them through a fine sieve. Do not force very large pieces through the sieve.
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02
Prepare the meringue
Beat the egg whites with the cream of tartar until foamy. Add the granulated sugar gradually and continue beating until the meringue is medium-stiff, glossy, and forms a smooth tip.
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03
Macaronage
Fold the almond mixture into the meringue. Stop when it flows from the spatula in wide ribbons and blends into the surface in approximately 10–20 seconds.
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04
Pipe and let the shells form a skin
Pipe 3–3.5 cm circles, then tap the baking sheet lightly to remove air bubbles. Let them rest for approximately 30–60 minutes, until the tops are no longer sticky to the touch.
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05
Bake the macaron shells
Bake in a preheated 155°C conventional oven on the middle rack for approximately 15–18 minutes. Separate the shells from the parchment once they have cooled completely.
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06
Prepare the ganache and assemble
Heat the cream until just before boiling, pour it over the chopped chocolate, let it stand for 2 minutes, and stir. Once thickened, pipe it between matching shells.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Weigh the almonds
This is the key factor determining the final result.
Best practice: Weigh the almond flour and egg whites.
Keep the balance
When making macarons, the measurements and steps must work together.
Best practice: Measure the ingredients in advance and follow the steps in order.
Check the result
Timing may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the timing, check the appearance and consistency specified in the recipe.
Common Mistakes
Overchecking
This mistake affects the texture and flavor.
Best practice: Overmixing the macaron batter causes it to spread on the baking sheet.
Maintain the balance
When making macarons, the measurements and steps must work together.
Best practice: Measure the ingredients in advance and follow the steps in order.
Check the result
Timing may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the timing, check the appearance and consistency specified in the recipe.
Why Does This Happen?
Check the surface
The ingredients’ physical and chemical behavior affects the result.
Best practice: The surface crust helps steam escape from underneath in the oven.
Maintain the balance
When making macarons, the measurements and steps must work together.
Best practice: Measure the ingredients in advance and follow the steps in order.
Check the result
Timing may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the timing, check the appearance and consistency specified in the recipe.
Mayana Tips
Check the inside
It improves the serving and preparation process.
Best practice: Let the filled macarons rest in the refrigerator overnight, then bring them to room temperature before serving.
Maintain the balance
When making macarons, the measurements and steps must work together.
Best practice: Measure the ingredients in advance and follow the steps in order.
Check the result
Times may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the time, check the appearance and consistency specified in the recipe.
Ingredients & Measurements
Check the almonds
The ingredient’s characteristics determine the recipe’s balance.
Best practice: Almond flour is high in fat; grinding it for too long can turn it into a paste.
Maintain the balance
When making macarons, the measurements and steps must work together consistently.
Best practice: Measure the ingredients in advance and follow the order of the steps.
Check the result
Times may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the time, check the appearance and consistency specified in the recipe.
Cooking Techniques
Control the oven
Heat and process control determine the final consistency.
Best practice: Measuring the oven’s actual temperature helps control crust development.
Maintain the balance
When making macarons, the measurements and steps must work together consistently.
Best practice: Measure the ingredients in advance and follow the order of the steps.
Check the result
Times may vary slightly depending on the equipment and ingredient temperature.
Best practice: In addition to the time, check the appearance and consistency specified in the recipe.
How to Store and Make Macarons Ahead
- Serving temperature
Serve after baking once the macarons have reached a suitable serving temperature.
- Best resting time
If the recipe calls for resting, follow the stated time.
- Refrigerator storage
Store filled macarons in an airtight container below 4°C for no more than 3–4 days.
- Room-temperature limit
Do not leave filled macarons at room temperature for longer than 2 hours.
- Make-ahead steps
Measure and prepare the ingredients in advance to speed up the baking process.
- Serving suggestion
Serve the macarons at a suitable serving temperature.
Frequently Asked Questions About Macarons
Why don’t macarons reach the desired consistency?
Overmixing causes the batter to spread on the baking sheet. To prevent this, check the ingredient ratios and temperature.
What is the most important tip for making macarons?
Weigh the almond flour and egg whites.
Can macarons be prepared a day ahead?
You can prepare the ingredients ahead of time; store the baked macarons according to the recipe’s storage instructions.
How should macarons be served?
Let the filled macarons rest in the refrigerator overnight, then bring them to room temperature before serving.
What should you look for when choosing ingredients for macarons?
Almond flour is high in fat; grinding it for too long can turn it into a paste.
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