Why Macarons Fail: Common Mistakes and How to Perfect Them
If you’re intimidated by macarons, try this simple, fail-proof recipe for perfectly crisp shells and chewy centers!
- Prep Time: 35 minutes
- Setting Time: 30–60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 macarons (10 filled) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- Food coloring (optional)
Instructions
- Prepare Dry Ingredients: Sift almond flour and powdered sugar together into a bowl. Discard any large pieces to ensure a smooth batter.
- Make the Meringue: In a clean bowl, beat egg whites until frothy. Gradually add granulated sugar while whipping until stiff, glossy peaks form. Mix in vanilla extract and food coloring (if using).
- Macaronage Process: Gently fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like lava and forms ribbons that disappear in 10 seconds.
- Pipe & Rest: Transfer batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the tray to remove air bubbles. Let macarons rest for 30–60 minutes until a skin forms.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 12–15 minutes until they have set and formed “feet.” Let them cool completely before removing from the tray.
- Fill & Enjoy: Pair similar-sized shells and fill with buttercream, ganache, or jam. Let macarons mature in the fridge for 24 hours for the best texture.
Notes
- Use aged egg whites (separated and left in the fridge for 24 hours) for best results.
- Avoid humid environments, as moisture affects macaron shells.
- Test if macarons are ready to bake by gently touching them—if they don’t stick, they’re good to go!