Mastering Macarons: Tips for Perfecting the Parisian Delight

Macarons have become a symbol of Parisian pastry perfection, coveted for their delicate crunch, chewy interiors, and infinite array of flavors and colors. These little rounds of delight are deceiving in their simplicity – two almond flour meringue cookies sandwiching a silky-smooth filling. Yet, anyone who’s attempted to make them at home can attest that they are notoriously tricky to perfect. Fear not, though, as with the right tips and tricks, mastering macarons is entirely possible, transforming you into a confectionary artisan capable of conjuring up these Parisian delights.

Understanding the Macaron Basics

Before diving into the finer points of macaron-making, it’s important to understand what a macaron is. A macaron traditionally consists of almond flour, powdered sugar, and egg whites, which come together in a meringue. Macarons are often confused with macaroons, which are coconut-based cookies. This mix-up is common, but remember, the coconut-based treat is ‘macaroon’ with two ‘o’s, while the delicate French cookie is ‘macaron’.

Ingredients & Their Importance

The quality and precise measurement of ingredients are crucial in macaron making.

Almond Flour

Almond flour provides the base for the cookie. It must be finely ground, without skins, for a smooth finish. Some bakers choose to grind and sift their own, but purchasing high-quality, store-bought almond flour can save time and often yields a finer texture.

Powdered Sugar

Powdered sugar is combined with almond flour to create the dry base. It’s also important to sift the powdered sugar to remove lumps and to ensure even incorporation into the batter.

Egg Whites

Egg whites are the leavening agent in macarons. They must be at room temperature before you start, as this will help them to whip up more effectively. Some bakers also swear by “aging” their egg whites, which means separating them and allowing them to sit, covered, in the fridge for 24-48 hours before use. This process supposedly helps reduce moisture and improve the structure of the meringue.

Technique: The Heart of the Macaron

The way you handle your macaron batter can make or break your end product.

Meringue Making

There are generally two types of meringues used in macaron making: French and Italian. The French meringue method is the more straightforward technique, involving whisking egg whites to soft peaks before adding granulated sugar to achieve a glossy, stiff-peaked meringue.

The Italian meringue method involves boiling sugar and water to a syrup and adding it to whipped egg whites. It’s more complex but can result in a more stable meringue that’s often used by professional bakers. Experiment with both methods to see which you prefer.


“Macaronage” is the procedure of folding the dry ingredients into the meringue. This step takes practice and a gentle hand. The goal is to achieve a flowing, lava-like consistency without overmixing and deflating the batter or undermixing and leaving it too stiff. You’re looking for a batter that flows off the spatula in a ribbon and can settle into itself after a few seconds. A crucial tip is to fold until just combined – any extra strokes can push it past the point of return.

Piping and Pan Tapping

Once your batter is ready, it’s time to pipe. Use a piping bag with a round tip to pipe consistent rounds onto baking sheets lined with parchment paper or silicone mats, which prevent sticking and help regulate heat. When you’ve finished piping your rounds, tap the baking sheet firmly against the counter to release any air bubbles, which can lead to cracks and irregular shapes.

Let Them Rest

After piping, set the macarons aside to rest before baking. You want the tops to develop a bit of a skin; this will contribute to the development of the macaron’s signature “feet” – the little ruffled edges at the base of the cookie. This rest can take anywhere from 20 minutes to over an hour, depending on humidity and temperature.

Baking: Precision is Key

Macarons require a precise oven temperature, usually between 300°F (150°C) and 325°F (160°C). This is because too high a temperature will cause them to rise quickly and crack, while too low a temperature won’t allow them to rise enough, resulting in flat cookies without feet. Additionally, consider double-panning – placing one baking sheet atop another – to ensure even heat distribution and prevent the bottoms from overcooking.

An oven thermometer is a great investment, as internal oven temperatures can vary greatly from the reading on the oven dial. Rotate the pans halfway through baking to ensure even cooking, but do so quickly to prevent temperature loss. When done, macarons will be firm on their feet and come off the baking surface cleanly.

Fillings: Flavor Fusions

The filling for macarons is where you can really get creative. Traditionalists might opt for chocolate ganache, buttercream, or jam, but the possibilities are endless – lemon curd, salted caramel, pistachio cream, or even savory fillings like goat cheese and fig.


Ganache is a mixture of chocolate and cream that can be flavored with extracts, spices, or liqueurs for varied flavors. It’s rich yet not too sweet, providing a beautiful complement to the almond cookies.


Buttercream is another classic filling that can be easily flavored. Vanilla, coffee, and berry are popular choices, but you can use any extract or fruit puree you like.

Jam or Curd

Tangy fruit flavors balance well with the sweetness of the macaron shell. A high-quality jam or a homemade lemon curd can really elevate the overall flavor profile.

Always remember that fillings should not be too runny, as this will cause the cookies to become soggy. Thick, robust fillings ensure that your macarons are as delicious as they are beautiful.

Maturation: A Divine Development

One of the lesser-known steps in making the perfect macaron is the maturation process. Once filled, macarons will benefit from being refrigerated for at least 24 hours, which allows the flavors to meld and the filling to firm up. The meringue shells absorb some of the moisture from the filling, leading to a cookie that’s perfectly chewy and flavorful throughout.

Common Pitfalls and How to Avoid Them

Making macarons can be fraught with pitfalls, but identifying and understanding them can help you avoid common mistakes.

No Feet

If your macarons lack feet, this could be due to under-whipped egg whites, too high oven temperature, or not resting the piped macarons long enough before baking.

Hollow Shells

Hollow shells are often the result of over-whipped meringue, which incorporates too much air. Ensure you achieve stiff peaks but don’t take it further than necessary.

Cracked Tops

This is usually due to air bubbles or too high of an initial baking temperature. Tapping the baking sheet post-piping and starting with the correct oven temperature can mitigate this issue.

Sticky Bottoms

Underbaked macarons can lead to cookies sticking to the baking surface. Make sure they bake fully and cool slightly before attempting to remove them from the baking sheet.

Practice Makes Perfect

Perhaps the most important tip of all is simply to practice. Your first batch of macarons may not be perfect, but each attempt will teach you more about the process and how to improve. Keep detailed notes of what works and what doesn’t, including precise measurements, temperatures, and timings. Through trial and error, you will refine your technique and develop your own macaron mastery.

Finishing Thoughts

The journey towards making impeccable macarons is as delightful as it is demanding. Each step, from choosing high-quality ingredients to mastering the macaronage technique, plays a pivotal role in creating these elegant confections. Patience and attention to detail are your best friends in the process, and they will serve you well as you evolve from novice to macaron connoisseur. With the right mindset and the tips provided, you are now equipped to tackle the challenge of perfecting the Parisian delight. Remember, perfection comes with practice, and every batch is a step closer to macaron marvels that will dazzle the palates of friends, family, and perhaps, one day, even the toughest Parisian patisserie critics. Bonne chance and happy baking!

Frequently Asked Questions

What are the key ingredients in macarons?

Macarons are made of almond flour, powdered sugar, granulated sugar, egg whites, and food coloring. The combination of these ingredients, when mixed and baked correctly, create the classic, delicate shell of the macaron with a slightly crispy exterior and soft interior.

How do you achieve the perfect macaron “feet”?

The “feet” are the frilly edges at the bottom of the macaron shell and are key to a macaron’s characteristic appearance. To achieve perfect feet, make sure to follow these steps:
1) Age your egg whites for about 24-48 hours before using them, as this will reduce moisture and improve the stability of your meringue.
2) Sift your almond flour and powdered sugar together to ensure a smooth batter.
3) When folding your dry ingredients into the meringue, ensure the batter is mixed to the correct consistency (“macaronage”), akin to molten lava.
4) Tap the baking sheet firmly after piping to remove air bubbles and rest the macarons before baking to form a skin. This step is crucial as it prevents the shells from cracking and helps to develop the feet during baking.

What is the macaronage technique and why is it important?

The macaronage is the process of folding the dry ingredients into the meringue to create the macaron batter. It’s one of the most critical steps in making macarons. The technique involves delicately folding until the batter reaches a consistency that resembles molten lava – it should flow slowly but steadily off the spatula. Overmixing will result in flat shells, while undermixing can lead to macarons with peaks or bumpy surfaces.

How long should macarons be rested before baking?

Macarons should generally be rested for about 30 minutes to 1 hour, or until they form a skin on the surface that’s dry to the touch. This resting period allows the top of the macaron to harden slightly, ensuring that when it’s put into the oven, the air in the batter has only one place to escape—pushing out the bottom, thereby forming the feet.

Why do my macarons have hollow shells?

Hollow macarons are a common issue that can be caused by a number of factors, including overmixing the batter, under-baking the shells, or over-whipping the egg whites. To avoid hollows, be precise in all steps: mix the batter to the right consistency, and bake the macarons until they are set but not browned, testing them by lightly touching the tops to ensure they don’t wiggle on their feet. Also, be careful not to introduce too much air into the meringue.

Can I make macarons on a humid or rainy day?

Yes, you can, but humidity does present challenges. The extra moisture in the air can prevent the macaron shells from drying properly and can affect their rise and texture. Running a dehumidifier or air conditioner can help reduce humidity, or you can try to wait for a drier day to ensure better results.

Is it necessary to use a silicon baking mat for macarons?

While not strictly necessary, a silicon baking mat can be very helpful when making macarons. It provides an insulating layer that helps the macarons bake evenly, and it’s non-stick, ensuring that the delicate shells can be removed easily after baking. It’s also handy because many come with macaron templates, helping you pipe consistently sized macarons.

How do I choose the right filling for my macarons?

The filling for macarons can be as simple or complex as you prefer. Common fillings include buttercream, ganache, and jam. The key is to choose a filling that complements the flavor of your macarons, is not too runny (which can make the shells soggy), and holds up well at room temperature. Be creative and consider pairing flavors for a unique twist!

What’s the best way to store macarons?

Macarons should be stored in an airtight container and can be kept in the refrigerator for up to a week. This actually helps the flavors meld together, improving their taste. They can also be frozen for up to 3 months. Just make sure to let them thaw and come to room temperature before serving to enjoy their best texture and flavor.

Why do my macarons sometimes crack on top?

Cracks in macarons can be caused by a few factors including not letting them rest long enough before baking, too much air in the batter, or a hot spot in the oven. To prevent cracking, make sure to let the macarons form a skin before baking, gently tap the baking sheet to release air bubbles, and turn the baking sheet halfway through baking to ensure even heat distribution.