French Macaron

French Macaron
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French Macaron

4 from 2 votes
Recipe by Aini Amin Course: MacaronsCuisine: FrenchDifficulty: Medium


Prep time


Cooking time



How to make perfect french macaron with all my tips and tricks.



  • 120 g Egg whites

  • 30 g Caster Sugar

  • 1 g Cream of tartar


  • 125 g Almond meal

  • 245 g Powdered sugar


  • On a baking tray place a baking paper and spread almond meal on it. Bake in a preheated oven at 90 C for 30 minutes. Take out and let it cool completely. This will help almond meal to dry nicely because macaron doesn’t like moisture. This step will ensure they will bake perfectly.
  • Now add almond meal and powdered sugar in a food processor and run it to mix and make it really fine for almost about 2 minutes. Do not run the food processor continuously, start and stop to let the mixture a little rest in between.
  • Now sieve it and throw all extra bits from almond mixture. Or if you have more almonds meal left in the sieve then run it again in the food processor and sieve again.
  • Now in a clean and dry bowl of a stand mixer, add in room temperature egg whites with cream of tartar and 1/3 of caster sugar, whisk themfor at least 10 minutes.
  • After 10 minutes you will see it is getting to stiff peaks.
  • Now add in remaining caster sugar and colour of your choice. Use any water soluble colour. I am using sugarflair powdered purple colour.
  • Whisk again for 2,3 minutes or until sugar dissolve in it nicely. Do not over whisk it at this stage.
  • Now add half of the almond mixture
  • Fold it gently.
  • Add in remaining almond mixture and fold gently and mix.
  • Now for a better control I transfer the mixture in a large bowl and keep folding it until the texture is like when you lift the spatula, the better will fall like ribbons, not too runny but thick ribbons. Do not worry that your mixture will deflate a little at this stage because we need exactly like this.
  • Pipe the macaron on a macaron mat and let them dry for 20 minutes at least or until the better do not stick to your finger. This step is very important because if you bake wet macaron or you do not dry them enough, they will burst in the middle.
  • Now bake them in a preheated oven at 150 C for 15 minutes almost. Take out and let them cool on the mats then take out and fill with your favorite filling.


  • There are 3 different methods to creating a proper meringue for macarons: the French, Italian and Swiss. The French macarons is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron. The Italian method macarons is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar. For beginners I suggest french method because it is easy and always no fail.
  • Cracking is caused by different issues, oily or wet almond meal, whipping the egg whites for too long or not enough (French method), over-folding the dry ingredients into the meringue. Excessive moisture in the air and batter and skipping the drying step before baking.
  • Macarons freeze very well. Chill macarons upward with or without filling in an airtight container for up to one week, or for up to 3 months in the freezer. Better to freeze them without filling.

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