Classic Macarons - French Meringue Method

These small almond cookies are quintessentially French, so it only feels appropriate for me to share my tips and tricks on how to make them since I made (and botched) so many of these during my time in French pastry school and at my stage in a Parisian Patisserie.

Do we care if they’re hollow? Is there a lazy way to make a meringue? All those questions and more are answered below.

Once you master the technique, French macarons become an endlessly customizable treat—perfect for experimenting with unique flavors, seasonal fillings, and creative color combinations at home.

See my Mandarin Hochija Macarons or Creme Brulee Macaron on Substack for inspiration!

Jump to:

• Ingredients
• Part 1: The Tant Pour Tant
• Part 2: The Meringue
• Part 3: The Macaronnage
• WTF is lava? The perfect Macaron Batter Consistency
• Part 4: Drying and Baking
• Can you make these nut free?

Ingredients

70 g almond flour (¾ cup**)

90 g powdered sugar (¾ cup)

70 g egg whites (approx. 2 egg whites)

70 g granulated sugar (⅓ cup)

Notes on ingredients:

If your almond flour is too oily you can dry it out in the oven by placing it over a few layers of paper towel, and baking it at 300°F (150°C)

** for best results this recipe should be done by weight. The volume to weight conversion for almond flour varies dramatically.

Almond flour (also sometimes known as almond powder) can expire. Expired almond flour releases too much oil which will breakdown the structure of the meringue.

Part 1: The Tant Pour Tant

“Tant pour tant” is French for “both as” which means equal parts almond powder and powdered sugar (I know they are unequal in the recipe, but just go with it).

1. In a bowl, combine the powdered sugar and almond flour and stir until the tant pour tant is evenly combined.
2. Pour the tant pour tant mixture in a food processor and pulse there are no more clumps of almond flour and the mixture is evenly combined. Be careful not to over process as that will release too much oil from the almonds, which will ruin the meringue and cause the shells to crack in the oven.For an extra smooth macaron shell, sift the powdered mixture into a bowl before using.

If you don’t have a food processor, you can try and push the powders through a mess sieve . Make sure the sieve is not too fine as it will be near impossible to push through the grains of almond flour (trust me I’ve tried before)

Tip: In large production bakeries this powdered mix can be made prepped in advance. You can then weigh out as much as you need and mix with the meringue mixture in the next step.

Part 2: The Meringue

3. Combine the egg whites and granulated sugar in a stand mixer. Whip until stiff and glossy peaks form, this should take about 10 minutes.

At this point you can add food coloring (optional, see note on food coloring below)

Many French meringue recipes will have you slowly add in the sugar, but this is my preferred method to making a French meringue. By adding all the sugar in at the beginning the final product is denser, but more stable, which helps prevent over mixing the final batter

Tips for meringue:

• To ensure a stable meringue, make sure the bowl is clean and grease free, similar to limiting the oil released from the almond flour.
• People claim that once you are able to lift the bowl over your head that the meringue is stiff enough and ready. I think this is incorrect as many flimsy meringues can still be lifted above your head.

Part 3: The Macaronnage

4. Add the blended almond flour and icing sugar. Fold the mixture gently using a silicone spatula, cutting through the center and sweeping the sides in a circular motion.

This step is referred to as the “macaronnage” in French and is the process of knocking out some of the air in the batter. Too much air will cause the tops to crack and over mixing will result in a runny batter with very thin cookies.

4. Mix until the batter is the consistency of “lava.”

WTF is lava? The perfect Macaron Batter Consistency

You want the batter to slowly fall off the spatula and blend slowly back into the batter. Unfortunately the best way to tell what is the correct fluidity for the batter is through trial and error, but here are some visual cues:

When in doubt, air on the side of under mixing rather than over mixing. Transferring the batter and piping out the batter will continue to loosen the batter.

Food coloring can be either be added once the meringue is whipped or during the macaronage. The color will darken slightly if added during the meringue stage since colors intensify as air is beaten out of the batter.

Part 4: Drying and Baking

6. Transfer the batter into a piping bag fitted with a round tip.
7. Pipe small circles (~3 cm in diameter) onto the prepared baking tray, spacing them apart evenly.
   1. In this case I think the silpat guide marks are helpful for creating even sizing and shaping. Here’s one similar to what I’ve used.
8. Tap the tray firmly on the counter ~5 times to release air bubbles, rotate 90° and tap another 5 times. Continuing rotating and taping to release more air bubbles Use a toothpick to pop any remaining surface bubbles for a smooth finish.

Rotating the tray while tapping ensures the macarons stay circular. Avoid over tapping as the more the tray is tapped the more the cookies spread.

6. Let the piped shells rest at room temperature for 20-40 minutes, or until a dry skin forms. The shells should not stick to your finger when lightly touched.

This step may take shorter or longer depending on how dry or humid your kitchen is

6. Preheat the oven to 300°F (150°C)
7. Bake the macarons on the center rack for 12-15 minutes, rotating the tray halfway through for even baking.

• Fully baked macarons will have fully risen “feet” and won’t wobble to the touch.To check if the macarons are done you can try wiggling one of the shells. Underbaked macarons will wobble too much to the touch.
• Baking times will vary based on oven and size of the macarons.
• It’s best to bake macarons on a low fan or convection setting of an oven since uneven temperature can contribute to cracking, or prevents feet from properly forming.

6. Allow the macarons to cool completely before removing them from the tray.

Can you make these nut free?

Some followers have told me you can make these with all-purpose flour, but I have yet to test that theory. If you're gluten-free let me know if you try it!