bake · Bake

How to Make Macarons That Actually Work

Perfect macarons come down to three things: proper macaronage technique, aged egg whites, and understanding your oven. The batter should flow like thick lava when lifted, the shells need to form a skin before baking, and your oven must be calibrated correctly. Get these right, and you'll have smooth tops, ruffled feet, and shells that don't crack.

Ingredients

Step by step

  1. Age your egg whites. Separate eggs at least 24 hours before baking. Cover the bowl with a clean kitchen towel and leave at room temperature. The whites will lose moisture and whip to stiffer peaks. You want 75g of aged whites for a standard batch.
  2. Sift your dry ingredients three times. Combine 100g almond flour with 175g powdered sugar. Sift through a fine mesh sieve three times, pressing any large pieces through with a spoon. This prevents lumpy shells and creates the smooth macaron surface.
  3. Make your meringue to soft peaks only. Whip aged egg whites until foamy, then gradually add 75g granulated sugar. Beat to soft peaks that hold their shape but still have a slight curve at the tips. Overwhipped meringue makes hollow shells.
  4. Master the macaronage. Add dry ingredients to meringue in three additions. Using a rubber spatula, fold and press the mixture against the bowl sides. The batter is ready when it flows in a thick ribbon that disappears back into itself within 10 seconds. Usually takes 35-50 folds.
  5. Pipe and test your batter consistency. Fill a piping bag fitted with a round tip. Pipe 1.5-inch circles on parchment-lined baking sheets. The batter should spread slightly and any peaks should settle within 15 seconds. If peaks remain, fold the batter a few more times.
  6. Form the skin. Let piped macarons sit at room temperature for 30-60 minutes until you can gently touch the surface without batter sticking to your finger. This skin prevents cracking during baking.
  7. Bake at the right temperature. Preheat oven to 300°F. Bake one sheet at a time for 15-18 minutes, rotating halfway through. Macarons are done when they don't wiggle when gently nudged. The feet should be well-developed and the tops should not brown.

Tips & troubleshooting

Variations

Questions

Why do my macarons crack on top?
Either your oven is too hot, you didn't let them form a proper skin, or your macaronage was under-mixed. Check your oven temperature with a thermometer and make sure the shells feel dry before baking.
What if my macarons have no feet?
Usually from over-mixed batter or insufficient skin formation. The batter should still hold some structure when piped, and the shells must sit until completely dry on top before baking.
Can I make macarons on a rainy day?
Humidity makes everything harder. Extend skin-forming time significantly and consider using the Italian meringue method for better stability. Some bakers avoid macaron days when humidity is above 60%.
Why are my macarons lopsided?
Uneven oven heat or your baking sheets are warped. Rotate the pan halfway through baking and invest in heavy, flat baking sheets that won't bend in heat.
How do I know if my macaronage is right?
Lift the spatula and let the batter fall back into the bowl. It should form a ribbon that disappears into the surface within 10 seconds. Too thick and you'll get peaked shells. Too thin and they'll spread too much.

Further reading