20 Tips To Perfect Macarons Every Single Time

French macarons have a reputation for being difficult, but once you understand the few details that really matter, they become much easier to master. This basic French macaron recipe walks you through the process step by step, with 20 practical tips for getting smooth shells, well-developed feet, and the delicate crisp-chewy texture a good macaron should have.

The recipe uses a simple, uncolored almond-meringue batter, so the shells bake to their natural pale ivory color. More importantly, I’ll show you what to look for at every stage—from whipping the meringue and getting the macaronage right to piping, resting, and baking the shells.

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Macarons were one of those recipes I had to learn by doing. When I first started making them, following the recipe wasn’t always enough. Two batches made with exactly the same ingredients could turn out completely differently because of something as small as how long I mixed the batter, whether the shells had rested enough, or how my oven was behaving that day.

Over the years, and especially during my years as a cake decorator, I made macarons again and again in different flavors and colors. What made the biggest difference wasn’t finding another recipe—it was learning to recognize what the mixture should look and feel like at each stage.

That’s why I’ve kept this guide focused on the details that actually matter. These are the 20 tips I use alongside my basic French macaron recipe, and once you understand them, you can use the same techniques for almost any macaron flavor.

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Tools You’ll Need

You don’t need a lot of special equipment to make French macarons, but a few tools make the process much more consistent.

• Parchment paper or silicone macaron mat – Either works; use whichever gives you the most consistent results in your oven.
• Digital kitchen scale – Accuracy matters with macarons, so I strongly recommend weighing the ingredients in grams.
• Electric or stand mixer – For whipping the egg whites into a stable, stiff meringue.
• Fine-mesh sieve – Helps remove lumps and larger pieces of almond flour for smoother shells.
• Silicone spatula – Essential for folding the dry ingredients into the meringue and controlling the macaronage.
• Piping bag with a round tip – A plain round tip helps you pipe evenly sized, round macaron shells.
• Baking sheets – Use flat, sturdy baking sheets that don’t warp in the oven.

Ingredients and Substitutions

• Almond flour – Use finely ground, blanched almond flour for smooth macaron shells. Avoid coarse almond meal, which can give the shells a rough, uneven surface.
• Powdered sugar – Combined with the almond flour to form the dry mixture and contributes to the smooth texture and structure of the shells.
• Egg whites – The foundation of the meringue and what gives macarons their structure and lift. Room-temperature egg whites whip well, but proper meringue technique matters more than their exact temperature.
• Granulated sugar – Gradually whipped into the egg whites to stabilize the meringue and create smooth, glossy shells.
• Cream of tartar – Helps stabilize the egg whites as they whip. If you don’t have it, a small amount of lemon juice can be used instead.
• Salt – Just a small amount balances the sweetness.
• Vanilla – Adds a subtle flavor to these basic macaron shells. You can leave it out if you want completely neutral shells.
• Food coloring: I leave these basic French macarons naturally colored so you can concentrate on learning the technique. Once you’ve mastered the basic recipe, gel food coloring can be added for colored macarons.

French macarons are made with just a few ingredients, but the technique matters at every stage. Follow the recipe in order and use these 20 tips to understand what to look for as you work.

How to Make French Macarons – 20 Tips for Success

Prepare the Ingredients and Baking Sheets

Line your baking sheets with parchment paper or silicone mats. If you are new to piping macarons, place a macaron template underneath the parchment so the shells are all approximately the same size.

Tip 1: Weigh everything in grams.
Macarons are not the best recipe for measuring cups. Small differences in the amount of egg whites, almond flour, or sugar can noticeably change the batter, so use a digital kitchen scale for consistent results.

Tip 2: Use finely ground almond flour.
Your almond flour should be fine, dry, and preferably made from blanched almonds. Coarse or oily almond flour can leave you with rough shells and can affect how the batter behaves.

Tip 3: Start with clean, grease-free equipment.
Before making the meringue, make sure the mixing bowl and whisk are completely clean and dry. Even a small amount of fat or egg yolk can interfere with the egg whites whipping properly.

Sift the Dry Ingredients

Sift the almond flour and powdered sugar together into a bowl. Remove any large pieces that will not pass easily through the sieve rather than forcing them through.

Tip 4: Don’t skip the sifting.
Sifting breaks up lumps and removes coarse almond pieces, giving you a finer mixture and helping produce smoother macaron shells.

Make the Meringue

Place the egg whites in a clean mixing bowl and begin whipping on low to medium speed. Once they become foamy, gradually add the granulated sugar while continuing to whip. Add the cream of tartar, if using, and continue beating until you have a stiff, glossy meringue.

Tip 5: Prepare your egg whites ahead when possible.
You can separate the eggs in advance and refrigerate the whites, then bring them to room temperature before making the macarons. This also makes it easier to weigh the exact amount you need.

Tip 6: Start whipping slowly.
Beginning at a lower speed creates smaller, more even air bubbles and helps build a more stable meringue. Increase the speed gradually rather than immediately whipping at full speed.

Tip 7: Add the sugar gradually.
Once the whites are foamy, add the granulated sugar a little at a time rather than dumping it in all at once. This gives the sugar time to dissolve while the meringue builds structure.

Tip 8: Learn what stiff peaks really look like.
The finished meringue should be thick, smooth, and glossy. When you lift the whisk, the peak should stand upright rather than bending over. Stop once you reach this stage.

Fold the Dry Ingredients into the Meringue

Add the sifted almond flour and powdered sugar to the meringue and begin folding with a silicone spatula. Fold from the outside of the bowl toward the center, occasionally pressing the batter against the side of the bowl to remove some of the air.

This stage is called macaronage, and it is one of the most important parts of making macarons.

Tip 9: Fold gently at first.
At the beginning, concentrate on incorporating all the dry ingredients without knocking all the air out of the meringue. Once no dry pockets remain, you can begin working the batter more deliberately.

Tip 10: Don’t undermix the batter.
Undermixed macaron batter stays stiff and holds ridges instead of settling into a smooth shell. Continue folding until the batter becomes smooth, glossy, and begins to flow.

Tip 11: Don’t overmix either.
Once macaron batter becomes too thin, you cannot put the air back into it. Overmixed batter spreads quickly after piping and can produce flat macarons with little or no feet.

Tip 12: Watch the batter, not the number of folds.
There is no magic number of turns for macaronage. Lift some batter with your spatula. It should fall back into the bowl in a thick, continuous ribbon and slowly blend back into itself. Stop as soon as you reach that smooth, flowing consistency.

Pipe the Macaron Shells

Transfer the batter to a piping bag fitted with a plain round tip. Pipe evenly sized rounds onto the prepared baking sheets, leaving a little space between them.

Tip 13: Hold the piping bag straight.
Hold the piping bag at about a 90-degree angle to the baking sheet and pipe straight down. Piping at an angle can create uneven shells and lopsided feet.

Tip 14: Use a template when you’re learning.
Evenly sized shells bake at the same rate and are much easier to pair when filling. Slide a printed template under the parchment paper and remove it before baking.

Remove Air Bubbles

Once all the macarons are piped, firmly tap the baking sheet several times against the counter.

Tip 15: Tap the trays and look for hidden bubbles.
Tapping brings trapped air bubbles to the surface. Pop any remaining visible bubbles with a toothpick before the shells begin to dry. Large trapped bubbles can contribute to cracked or hollow shells.

Rest the Macarons

Leave the piped macarons at room temperature until the tops develop a skin. Depending on the room temperature and humidity, this may take around 30 minutes to 1 hour.

Tip 16: Don’t judge resting by the clock alone.
The shells are ready when the surface looks matte and you can gently touch the top without batter sticking to your fingertip. On humid days this can take longer.

Tip 17: Resting helps create those macaron feet.
The dried surface helps contain the expanding batter as it bakes, encouraging it to rise from underneath and form the characteristic ruffled feet around the base.

Bake the Macarons

Preheat the oven fully before baking. Bake the shells at 300°F (150°C) for about 15 to 18 minutes, or until they are set.

Tip 18: Know your oven.
Oven temperature can make or break macarons. Too much heat can cause excessive browning, cracking, or feet that spread outward. If your oven has strong bottom heat, baking on a double tray can help buffer the shells from direct heat.

Tip 19: Check the shells for doneness, not just the timer.
Gently touch the top of a shell. If it moves or wiggles independently of the feet, give the macarons a little more time. Properly baked shells should feel set and should not wobble on their base.

Cool, Fill, and Mature

Remove the tray from the oven and let the macarons cool completely before lifting them from the parchment or silicone mat. Pair similar-sized shells and fill with buttercream, ganache, fruit curd, caramel, or another filling of your choice.

Tip 20: Let filled macarons mature before serving.
Freshly assembled macarons are often crisper than they will be later. Refrigerating the filled macarons in an airtight container allows some moisture from the filling to move into the shell, creating that characteristic delicate exterior with a softer, slightly chewy center. Bring the macarons closer to room temperature before serving for the best texture and flavor.

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Easy Macaron recipes

• Vanilla macarons – white or cream shells with vanilla bean buttercream and Vanilla pastry cream filling.
• Blueberry macarons – Blue shells with blueberry filling and Swiss Meringue buttercream
• Raspberry macarons – Red shells with raspberry filling and French Buttercream
• Strawbery macarons – Pink shells with strawberry filling or strawberry jam with Italian merinuge buttercream

Macaron Troubleshooting

Even when you follow the recipe carefully, macarons can behave differently depending on the meringue, macaronage, humidity, and your oven. Here are the most common problems and what to check.

Problem	What May Have Gone Wrong	What to Do Next Time
Macarons didn’t rise or have no feet	Weak meringue, overmixed batter, shells not rested enough, or oven temperature too low.	Whip the meringue to stiff peaks, stop folding when the batter flows slowly in ribbons, let the shells form a skin, and check your oven temperature.
Macarons aren’t drying	High humidity can significantly slow skin formation. The batter may also be too wet from excess liquid or coloring.	Give the shells more time in humid weather and avoid adding liquid flavorings or too much food coloring to the batter.
Macarons cracked on top	The shells may not have rested enough, trapped air may remain in the batter, or the oven may be too hot.	Rest until a dry skin forms, tap the trays and pop visible bubbles, and check the oven temperature.
Macarons deflated after baking	The shells may be underbaked or the meringue may not have been stable enough.	Whip the meringue to proper stiff peaks and bake until the shells are completely set before removing them from the oven.
Macaron batter is runny	The batter was most likely overmixed during macaronage.	Unfortunately, you can’t reliably thicken overmixed macaron batter. Next time, stop folding sooner and check the consistency frequently as you approach the ribbon stage.
Macarons spread after piping	The batter was overmixed or too wet.	Stop macaronage sooner. The batter should flow slowly from the spatula rather than pour or immediately spread flat.
Macarons are hollow	Hollow shells can result from an unstable meringue, incorrect macaronage, or underbaking.	Make sure the meringue reaches stiff peaks, watch the batter consistency carefully, and bake until the shells are completely set.
Macarons burst or explode	Trapped air, insufficient resting, or excessive oven heat can cause pressure to break through the shell.	Tap the trays well, pop air bubbles, allow a proper skin to form, and check that your oven isn’t running too hot.
Macarons have nipples or pointed tops	The batter was undermixed and didn’t have enough time to settle after piping.	Continue macaronage slightly longer. Properly mixed batter should slowly settle into a smooth surface after piping.
Macarons are lopsided	The piping bag may have been held at an angle, or uneven oven heat or strong airflow may push the shells to one side.	Pipe straight down at 90 degrees and check your oven for hot spots or excessive airflow.
Macarons stick to the parchment or silicone mat	The shells are usually underbaked or haven’t cooled completely.	Bake a little longer if necessary and let the shells cool completely before trying to remove them.
Macarons brown or lose their pale color	The oven may be too hot or the shells may be receiving too much direct heat.	Check the oven temperature and reduce it slightly if necessary. A second baking sheet can also help protect the shells from strong bottom heat.
Macaron feet spread outward	The oven may be too hot, the batter may be slightly overmixed, or the shells may not have rested sufficiently.	Check your oven temperature, stop macaronage a little sooner, and make sure the shells have developed a skin before baking.

Frequently asked questions

more macaron recipes

• Lemon macarons – Yellow shells with lemon curd filling and lemon Swiss merinuge buttercream.
• Strawberry lemon macarons – yellow or pink shells with lemon curd and Strawberry Swiss meringue buttercream
• Matcha macarons – Green shells with macha cream and Italian meringue buttercream
• Chocolate macarons – brown shells with chocolate ganache
• See all my Macarons Collection here 

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