Bonjour! I’m Michelle and I started Michelle’s Macarons in 2014. Michelle’s Macarons is a small home-based bakery in a tiny Ohio town. It started with an urge to make the oh-so-daunting French macarons. I made one successful batch, started taking orders, then was unable to make a good batch again – I was freaking out!
So I got to work trying hundreds of recipes until I was finally able to consistently make them without messing up.
This recipe is from Ladurée: Sucré and the steps are a compilation of my MANY failures. One of the keys to getting the best results is to weigh the ingredients. I bought a cheap scale from Amazon and it’s been working for years. Scales are way more precise than measuring cups, so using a scale ensured they turn out perfect every time.
They’re a wonderful naturally gluten free treat that can be used with a variety of different fillings. They’re delicious with this cream cheese icing, homemade nutella, or my favorite strawberry chia jam.
I am convinced that with the right recipe and following these steps I’m about to share, anyone can make French macarons.
Let’s get started!
Weigh your almond flour and powdered sugar. If you are using a coarser almond flour, pulse it in the food processor a few times until it’s very fine. My favorite brands are Honeyville, Blue Diamond, and Costco brand, but I’ve had success with most other brands too.
Sift the almond flour and powdered sugar twice. These seems excessive but it’s so important for really light and fluffy macarons. Very worth the extra step!
Now, separate the yolks from the egg whites and put the egg whites in the bowl of a stand mixer. Using the whisk attachment, turn it to medium low speed until the egg whites are foamy. Add the cream of tartar and whisk again on medium speed until soft peaks form.
Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form. There should be a clump of egg whites in the whisk attachment when you lift it up.
Once stiff peaks have formed, sift (yes, we’re sifting again – trust me) ⅓ of the dry mixture over the egg whites and fold 10 times. Repeat with another 1/3 of the dry mixture until it’s all combined. This is where you would add food coloring if you wanted. Totally optional! The batter is ready when it ribbons down from the spatula.
Pour the batter into a pastry bag with a ½ inch plain round tip.
Pipe onto the prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a hard surface twice (fairly hard – you’re trying to get rid of air bubbles).
Preheat your oven to 300F. Let the macarons sit at room temperature until dry to touch. You should be able to lightly touch them with your finger without any of the batter sticking to your finger. This can take anywhere from 15 minutes to an hour, depending on the humidity in your area.
Bake the macarons one sheet at a time for 18 minutes, rotating the sheet halfway through.
Let the macarons cool on the sheets then remove and sandwich with filling of your choice.
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar (can be organic)
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated or superfine sugar (can be organic)
- pinch of cream of tartar
- Prepare baking sheets with silicon baking mats or line with parchment paper.
- Put the almond flour and powdered sugar into a food processor and pulse until combined.
- Sift the mixture 2 times.
- Whisk the egg whites in a stand mixer on medium low speed until foamy.
- Add cream of tartar and whisk again on medium speed until soft peaks form.
- Reduce speed to medium low and add the sugar.
- After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.
- Repeat until the mixture is combined and ribbons down from the spatula.
- Put the batter in a pastry bag with a ½ inch plain round tip.
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart.
- Tap the sheets on a surface twice.
- Preheat oven to 300F.
- Let the macarons sit at room temperature until dry to touch, about 1 hour.
- Bake 1 sheet at a time for 18 minutes, rotating halfway through.
- Let macarons cool on the sheets then remove and sandwich with filling of your choice.
Michelle is the baker, recipe developer, and food photographer behind Michelle’s Macarons. She likes plants, eating kale, and laughing at her own jokes. Check her website HERE and come say hi over on Instagram and find her on Facebook!
The links in this post are affiliate links that support Michelle which means if you purchase a product from one of the links above, she’ll receive a small portion of the sale. She only shares products that she uses, loves, and truly believes in. Thank you so much for supporting her!!