Make French Macarons

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90 minutes

5 steps

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After 90 min: Perfect French macarons with ruffled feet, shiny domes, and silky ganache filling

What you need

almond flourpowdered sugaregg whitescaster sugarfood coloringbutterdark chocolatecreampiping bagsbaking sheetsthermometer

The 90-Minute Plan

Make Batter0–15 min

Pulse almond flour and powdered sugar together until ultra-fine (sift if necessary). In a separate bowl, whip egg whites to soft peaks, gradually add caster sugar, whip to stiff peaks. Color if desired.

Macaronage15–35 min

Fold almond-sugar mixture into meringue gently in 3 additions. The batter should be smooth, shiny, and flow like lava. Overmix makes them spread too much; undermix makes them lumpy.

Pipe & Rest35–55 min

Pipe 1½-inch rounds onto silicone mats or parchment, leaving 2 inches between shells. Tap the baking sheet on the counter to remove air bubbles. Rest 30-40 minutes until shells lose their shine.

Bake to Perfection55–75 min

Bake at 300°F for 16-18 minutes until shells are dry and ruffled feet are visible. The top should be smooth and the shells should not slide around on the mat.

Cool & Fill75–90 min

Cool completely on the baking sheet. Make ganache from chocolate and cream. Pipe onto flat side of one shell, sandwich with another. The 'feet' at the base make them iconic.

Pro Tip

Macarons are finicky but rewarding. The key is proper macaronage technique and respecting the resting time. If your shells spread too much, your batter was undermixed or your oven was too hot.