Step-by-step method

At a glance

Making macarons demands precision and patience, especially when it comes to that crucial sugar syrup that needs to hit exactly 118°C—a thermometer is your best friend here. You'll be working with egg whites, almond flour, and meringue that gets folded together with care, then piped and left to develop a skin before baking. The whole process takes about an hour and 45 minutes, but most of that is hands-off resting time, so it's more manageable than it looks.

1/9

Separate the egg whites

I separated the egg whites from the yolks two days in advance. I put them in the fridge and took them out 4 hours before starting the batter.

For this step
0/1

150 gram
Egg White
2/9

Blend the almond flour with the sugar

Put the almond flour and powdered sugar into a blender, mix thoroughly, then transfer to a bowl.

For this step
0/2

200 gram
Almond Flour

200 gram
Powdered Sugar
3/9

Make the sugar syrup

Make a sugar syrup: put granulated sugar and water into a saucepan, stir together and bring to a boil. Use a thermometer to check for exactly 118°C.

For this step
0/2

200 gram
Granulated Sugar

50 milliliter
Water

4/9

Mix into a thicker paste

Meanwhile, separate out half of the egg whites and stir them into the almond flour and sugar mixture. This will form a thicker paste.
5/9

Whip the meringue

Put the other half of the egg whites into a bowl and whip into stiff peaks. Once whipped, lower the speed and pour in the sugar syrup. Increase the speed again and keep whipping for at least 5 more minutes.
6/9

Fold in and add color

Gradually fold the whipped meringue into the almond mixture already in the bowl. You can add a few drops of food coloring at this point. I use Wilton gel colors — they're very high quality, and just a toothpick's worth is enough to get a good color.

For this step
0/1

3 gram
Food coloring
7/9

Check the batter flows off the spoon

Mix the batter thoroughly — it should flow smoothly off the spoon.
8/9

Pipe onto the baking sheet

Fill a piping bag and pipe rounds about 3 cm wide onto a baking sheet lined with parchment paper. Macaron baking mats work great for this.
9/9

Tap, let rest, and bake

Tap the baking sheet firmly on the table a few times to release air bubbles from the batter. Let the macarons sit until the surface forms a skin. For me this took 40 minutes, but it depends on the temperature and humidity. Bake at 160°C for 12–15 minutes.

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Macarons – The Winning Recipe

Name: Foolproof French Macarons
Prep time: 25 min
Cook time: 10 min
Total time: 104 min
Yield: 20
Cuisine: French
Ingredients: 50 milliliter Water; 3 gram Food coloring; 200 gram Almond Flour; 200 gram Powdered Sugar; 200 gram Granulated Sugar; 150 gram Egg White

bohynekuchyne

Prep 25 min Cook 10 min

Plus 54 min of resting (not counted in active time)

6 Ingredients

9 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

50 milliliter
3 gram

Rainbow Dust Our pick
ProGel Gel Food Colouring – Ruby (25 g)
200 gram
200 gram
200 gram
150 gram

Equipment

What you'll need besides the ingredients.

Countertop blender

Sugar thermometer

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

Baking sheet

Baking paper

Silicone baking mat optional

What's in it?

140 kcal

Calories

22 g

Carbohydrates

5 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Stick to this tried-and-tested method and success is guaranteed (with rare exceptions). You really can't skip the thermometer here — unless you're already a pastry pro who knows all the tricks — so pick up a sugar thermometer (they're only a few dollars) or use a meat thermometer (the kind you'd use for grilling).

Gluten-free Lactose-free Vegetarian Desserts French To impress

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Step-by-step method

At a glance

Separate the egg whites

For this step

Blend the almond flour with the sugar

For this step

Make the sugar syrup

For this step

Mix into a thicker paste

Whip the meringue

Fold in and add color

For this step

Check the batter flows off the spoon

Pipe onto the baking sheet

Tap, let rest, and bake

How it went

Nobody has tried this recipe yet

Macarons – The Winning Recipe

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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