French Macarons

A step-by-step guide to mastering the art of French Macarons, with pro tips and troubleshooting advice for perfect results.

Scale

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Read through all ingredients and tools. Set up your workspace and weigh out ingredients.
Sift almond flour and powdered sugar together to remove clumps.
Whip egg whites with cream of tartar until foamy, then gradually add granulated sugar until stiff peaks form.
Fold the dry ingredients into the meringue until the batter flows like lava.
Line baking sheets, fit a piping bag with a round tip, and pipe 1.5-inch circles.
Let piped shells rest until a skin forms and they are not sticky to touch.
Preheat the oven to 300°F (150°C) and bake for 15-20 minutes, rotating halfway.
Cool completely before filling with your choice of filling.
Serve or store in an airtight container, ideally after a 24-hour rest in the refrigerator.

Macarons often taste better after resting as the filling softens the shell slightly. Maintain humidity control for best results.