French Meringue  Macarons

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Learn how to make macarons with a French-style meringue. This guide is perfect for beginners to understand the fundamentals of making traditional French macarons.

Here's what you'll need...

You'll Need:

– 222 grams confectioners' sugar – 148 grams super fine almond flour – 124 grams egg whites room temperature – ½ teaspoon cream of tartar – 46 grams granulated sugar – gel food coloring

Prep Work:

Separate egg whites from yolks and allow egg whites to come to room temperature.

Prep Work:

Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners' sugar together in a large mixing bowl.

Prep Work:

Wipe down the mixing bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.

Prep Work:

Print off the macaron template. Place them on a sheet pan underneath a piece of parchment paper. Prepare your piping bag with a ½ inch round tip.

French Meringue:

Add room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy, about 3 minutes.

French Meringue:

Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 seconds before adding in another batch.

French Meringue:

Once all the granulated sugar is incorporated, turn the mixer speed to medium-high and allow the egg whites to continue to whip until stiff peaks form, about 10 - 11 minutes. A stiff peak should stand straight up (no curl at the tip).

Dry Ingredients:

Pour the sifted almond flour & confectioners' sugar into the meringue mixture and gently fold them together using a silicone spatula.

Dry Ingredients:

Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.

Color Batter:

Add 5-6 drops of gel food coloring. Then, begin working the batter until everything is fully incorporated (this is called the macaronage process).


Slowly spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat until the mixture has reached a smooth, shiny, flowing consistency.

Pipe Macarons:

Pour the batter into the prepared piping bag. Hold the bag vertically, and gently pipe 1.5 inch circles. Once you have reached the desired size, release the pressure on the bag and twist your wrist without lifting up.

Pipe Macarons:

Bang the sheet pan down the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick.

Rest Macarons:

Allow the batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron.

Bake Macarons:

Bake one sheet at a time on the center rack of a preheated 300°F (150°C) oven for 18 - 22 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer.

Fill Macarons:

Match up macaron cookies so they are paired with a similar size/shaped cookie. Pipe your desired filling on one side of the macaron shell. Gently place the matching shell on top of the filling.

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