Recipe Yield:
This recipe makes about 20 large macaron shells, which can be used to make 10 macarons. You can double or triple this recipe to make more macarons if needed.
You can also pipe smaller round shells and not use the template! If you go that route, this recipe makes about 36 round macarons.
Tips for Making the Best French Macarons
- Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
- Separate your own eggs and age them if possible! Do not use egg whites from a carton.
- Use gel food coloring if you want to color your macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
- Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
- Print out this template to help you pipe consistently sized macarons.
- FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
- Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
- Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
- Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
- If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide.
Making These French Macarons in Advance & Storage Tips
- French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
- Macarons can be stored at room temperature for up to 2 days in an airtight container.
- Macarons can be refrigerated for up to 5 days in an airtight container.
- Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
- Unfilled macaron shells can be frozen for up to a month in an airtight container.
- Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.