Elegant, colorful, and irresistibly delicious, macarons are the crown jewel of French patisserie. These delicate sandwich cookies—crisp on the outside, chewy in the center, and filled with everything from buttercream to ganache—have captured hearts (and taste buds) around the world. But behind their beautiful shells lies a baking process that demands precision, patience, and a little pastry magic.
The origins of the macaron date back to 8th-century Italy, but it was the French—especially the Parisian bakery Ladurée—who refined the version we know and love today. Over the centuries, these once-simple almond meringue cookies have evolved into the vibrant, flavor-packed treats perfect for holidays, tea parties, or just a luxurious afternoon pick-me-up.
If you’ve ever tried baking macarons and ended up with cracked tops, hollow shells, or lopsided cookies, you’re not alone. Don’t let that intimidate you! In this post, I’ve gathered some of my favorite macaron recipes—along with essential tips for macaron success—so you can achieve bakery-worthy results right at home.
Top Tips for Baking Perfect Macarons
1. Weigh Your Ingredients
Use a kitchen scale to measure your almond flour, powdered sugar, and egg whites. Macarons are sensitive to even small deviations, so accuracy is key.
2. Use Aged Egg Whites
Let your egg whites sit in the fridge for 1–3 days before using them. This reduces moisture and helps achieve stiff, stable peaks when whipping.
3. Sift Your Dry Ingredients
Sift almond flour and powdered sugar at least once, ideally twice. This ensures a smooth shell and avoids lumps in your batter.
4. Master the Macaronage
Macaronage is the technique of folding the meringue into the dry ingredients. Fold gently until the batter flows off the spatula like lava—thick but able to settle into itself within 10–15 seconds.
5. Use a Template
Pipe your macarons onto a silicone baking mat or parchment paper with a printed template underneath to ensure even sizes.
6. Rest Before Baking
Once piped, let your macarons sit at room temperature for 30–60 minutes (or until the tops are dry to the touch). This creates the essential “feet” when baking.
7. Control Oven Temperature
Every oven is different. Start testing at 300°F (150°C), but use an oven thermometer to verify accuracy. Rotate the pan halfway through baking for even heat.
8. Don’t Skip the Tap
After piping, tap the tray on the counter a few times to release air bubbles. Use a toothpick to pop any visible ones to avoid cracked tops.
9. Cool Completely Before Removing
Macaron shells are delicate! Let them cool fully on the tray before removing or they might stick or break.
10. Mature the Macarons
After filling, refrigerate your macarons for 24–48 hours. This aging process allows the flavors to meld and the texture to improve—chewy, soft, and perfect.
On to the recipes!
S’mores Macarons by Broken Oven Baking
Raspberry Jam Filled Macarons by All We Eat
Blueberry Macarons by Salt and Spoon
Tie Dye Macarons by Homebody Eats
Valentine’s Day Macarons by This Mama Loves
Almond Joy Macarons by Ruffles and Rain Boots
Vegan Macarons by Baked by Chlo
Almond Flour Macarons by Spatula Desserts
Donut Macarons by Meals by Molly
Salted Caramel Macarons by Britney Breaks Bread
Champagne Macarons by Barley and Sage
Keto Macarons by Wholesome Yum
Cookie Butter Macarons by Barley and Sage
Pistachio Macarons by House of Nash Eats
Strawberry Macarons by State of Dinner
Mastering macarons may take a few tries, but once you get the hang of it, it’s incredibly rewarding. Remember: measure by weight, age your egg whites if needed, and always let your piped macarons rest before baking to form that signature skin. A little care and attention go a long way toward perfect shells.
Whether you prefer classic flavors like vanilla and raspberry or something more adventurous like matcha or salted caramel, these recipes offer something for every palate. Happy baking—and don’t forget to share your macaron creations with someone who deserves a sweet treat!
Let me know in the comments which flavor you're trying first or if you’ve discovered your own perfect macaron technique. Bon appétit!
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