Macarons

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Macarons are dainty sandwich cookies made with almond flour and meringue and filled with jam, buttercream, or ganache. Not to be confused with coconut macaroons. They're tricky to make, with even the pros claiming failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable homemade macaron recipe I could come up with.

Submitted by Deegan
Updated on May 18, 2023
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Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
10 hrs 30 mins
Total Time:
11 hrs 30 mins
Servings:
15
Yield:
30 macaron sandwich cookies
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Ingredients

Original recipe (1X) yields 15 servings

  • 4 extra large egg whites

  • 1 ⅔ cups confectioners' sugar

  • 1 ⅓ cups almond flour

  • ⅛ teaspoon salt

  • ¼ cup superfine (castor) sugar

  • ¼ cup seedless raspberry jam

Directions

  1. Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.

  2. Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.

  3. Whisk confectioners' sugar and almond flour together in a bowl.

  4. Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.

  5. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.

  6. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.

  7. Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.

  8. Spread half of the macaron cookies with any desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

Recipe Tips

Use any flavor jam instead of raspberry, or try chocolate ganache or a flavored buttercream filling.

You could try for a lighter meringue using the Italian method, but it's less dependable.

152 home cooks made it!

Nutrition Facts (per serving)

73 Calories
3g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 73
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 1%
Sodium 8mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Protein 1g 2%
Calcium 0mg 0%
Potassium 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.