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- Dessert
- June 19th, 2020
Prep Time 1 hour hour 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 2 hours hours
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Freezer Friendly Macarons
Let me show you how you can make the perfect French macaron with these step by step instructions. This is a great french macaron recipe for beginners!
These macarons are absolutely perfect with a thin shell on the outside and a smooth soft center. Biting into them is like enjoying a flavorful light cookie that melts away in your mouth!
French macarons do not have to be intimidating!
French macarons intimidated me for years to the point that I didn’t even want to try to make them. And I love to bake! If you have been intimidated by French macarons fear no more!
To help I have tried to include detailed instructions for how to make macarons so that anyone, even beginners, can make this delicious cookie at home!
Why you will love this French macaron recipe
- Step by step instructions
- Crunchy shell and soft center
- Crazy good flavor
- Customization ideas!
- Affordability
Ingredients you will need for this French macaron recipe
Confections (powdered) sugar
Finely ground almond flour
Egg whites
Salt
Granulated sugar
Flavoring (vanilla extract most common)
Liquid or gel food coloring (optional)
Can you use regular flour for macarons?
No, almond flour or almond meal is the choice flour for macarons. You will get a completely different texture and flour if you attempt to use regular flour. Be sure that the almond flour is blanched for best result.
The four factors of a perfect macarons
Weight out each ingredient for precise amounts
Stiff peaked meringue
Not over mixing meringue and dry ingredients
Accurate oven temperature
Can I use parchment paper instead of a silicone mat?
Absolutely! Parchment paper is actually the most ideal surface for French macarons and in my experience has turned out better macarons then the silicone mats. Plus you can customize the size of your macarons!
Step by step instructions make this a perfect French macaron recipe for beginners!
The next question to ask yourself is what kind of macaron you want to make! There are so many different French macaron flavors out there! My favorite is a simple vanilla macaron but you can customize this recipe to any flavor.
For a friends baby shower I made this recipe and added fresh strawberries to the filling for a strawberry macaron. They were so tasty!
People thought they were professional macarons! WHAT?!
Try this recipe to impress everyone at the next party. I promise you this is the best French macaron recipe you will find! I have also included my French macaron filing recipe which is a simple buttercream. YUMMMMM!
Macaron filling flavors ideas
- Vanilla
- Chocolate
- Lemon
- Red Velvet
- Pumpkin
- White Chocolate
- Mint
- Pistachio
- Strawberry
*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food).
How do you make basic macarons step by step instructions below????
A French Macaroon Recipe for Beginners
Hannah Stewart
5 from 1 vote
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Prep Time 1 hour hr 30 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs
Course Dessert
Ingredients
- 200 g confectioners’ sugar
- 100 g finely ground almond flour
- 120 g eggs whites (at room temp)
- 1/8 tsp salt
- 40 g granulated sugar (sifted)
- 1/2 tsp flavoring
- 1 to 3 drops liquid or gel food coloring (optional)
Simple Buttercream Frosting/Filling Ingredients:
- 1/4 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 1/2 cup confectioners sugar
- 1 pinch salt
Instructions
Macaroon Shell Directions:
TIP: This recipe will come out best if you weight out each ingredient using a kitchen scale.
Sift together confectioners sugar and almond flour, set aside.
Beat room temp egg whites and salt together on medium speed for 1 minute. Switch to high speed and bean until stiff peaks form (I would check mixture every 30 seconds so you do not overbeat the egg whites, took my egg whites about 1 minute on high)
Gently fold in your sifted granulated sugar 1 tablespoon at a time.
On low speed, bean in any flavoring or coloring of your choice. Only mix in flavoring/coloring until just combined. (Be sure not to overmix)
Do not use a hand mixer or stand mixer for this step! Using a rubber spatula, gently fold in the confectioners' sugar/almond flour mixture until combined. Be very gently as you fold in the dry ingredients. Once combined your mixture will be smooth, sticky and glossy.
Let batter sit uncovered at room temp for 10-30 minutes.
As batter sits out prep your piping bag using a 1/2 inch circle tip for piping batter onto baking sheets. Traditionally silicone baking sheets are preferred but I use parchment paper and that has worked great for me!
Fill the piping bag with batter and pipe even round circles onto the parchment covered baking sheets. Keep piping bag close to baking sheet holding it upright to get an even circle as you pipe. Make each circle about 2-inches, batter will slightly spread as you pipe. Gently tap bottom of baking sheets after your finished piping to remove any large air bubbles.
Let your piped macaroon shells sit out to form a dry shell for 45 minutes – 1 hour. This step is SUPER IMPORTANT so don't skip it!
Preheat oven to 325 (Do not preheat until macaroons have finished sitting out so you do not create a lot of humidity in your kitchen) Bake macaroons for 9-10 minutes, one baking sheet at a time. If you have a convection oven do not use the fan. Just stick to it as a normal oven. Allow macaroons to cool completely on the baking sheet before removing and filling.
Fill piping bag with buttercream frosting (or desired filling) and pipe a ring around the edge of a macaroon shell. (Use a 1/2 inch circle piping tip). Gently press together macaroon shell with buttercream to another empty macaroon shell and VIOLA! You did it! You Made French Macaroons!
Simple Buttercream Frosting Directions:
Cream butter until soft.
Add in vanilla extract, milk and confectioners sugar and beat until mixture is fully combined, soft and creamy. (If you desire a thinner buttercream add in more milk 1/2 tbsp. at a time until desired consistency is reached)
Nutrition
Serving: 1gCalories: 123kcalCarbohydrates: 23.3gProtein: 0.9gFat: 3.3gSaturated Fat: 1.7gCholesterol: 6mgSodium: 22mgPotassium: 20mgFiber: 0.2gSugar: 22.7g
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What’s the difference between a macaron and a macaroon?
A macaron is a french cookie made from blanched almond flour sugar and egg whites with a crispy shell and soft center.
However, a macaroon is a cookie made from shredded coconut, egg whites and powdered sugar and is usually scooped into small balls and baked to a golden brown with a chewing and very sweet flavor.
Are macarons really that hard to make?
Macarons can be very difficult to make, especially if its your first time. But also if you follow the instructions carefully and are able to work through the process it is completely possible and not at all crazy hard to make perfect French macarons right at home.
Can you leave macarons to dry overnight?
Yes, this recipe only requires you to dry out the macarons for 45min-60 min. But you can leave the macarons to dry for up to 9 hours if preferred.
Can you make macarons on a rainy day?
It is best to make macarons on a dry and not humid day. It can cause cracks and keep the macarons from rising properly.
How to store french macarons?
Macarons can be easily stored in the fridge in an airtight container for 3-5 days. Or store in the freezer in an airtight container for up to 3 months.
Why are macarons so expensive?
One of the biggest reasons is because blanched almond flour is more expensive then your traditional almond flour. Not to mention to make large amounts for selling also required good technique and other high end ingredients to produce perfect macarons to the eye and to the taste.
Can I freeze Macarons?
YES! That is one of the reasons I love this cookie so much! Macarons freeze wonderfully and just need to sit out for 30 minutes to thaw from frozen. These are a great treat to make ahead of time for any party and bring out day of to imporess with no stress.
Are macarons healthy?
I gotta be honest here. Nope. There is a lot of sugar and its a cookie. Our family lives by the 90/10 diet. 90 percent of our food is healthy and follows the paleo lifestyle by 10 percent of the time we enjoy!
The history of french macarons.
Check out thislinkto read a little bit about the history of french macarons.
FREE Printable Meal Planner
You will love this super simple printable meal planner.
If you liked this french macaron recipe you may also like
Comments
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Joy Rogers says:
Can you make these in Washington or Oregon or is it too humid. I know they are made here so is there something to add to them to help??
- Reply
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Hannah Stewart says:
You can make them anywhere but I would look up the best recommended season based on your regoin.
- Reply
Cassandra Casey says:
What can I use to replace Almond Flour?
- Reply
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Hannah Stewart says:
Almond flour is one of the main ingredients in macaroons so I am not sure if there is a good replacement. I have not had success with anything so far.
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Melissa says:
I’m looking to freeze the shells, what is the best way to do that ? Do you first freeze them apart and then transfer them to an airtight container ? Or are they okay just to go into a container ?
- Reply
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Hannah Stewart says:
If you want to freeze they shells keep them separate from the rest of the ingredients in another gallon bag or the container you purchased them in.
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Monique says:
OMG! I am a seasoned Baker, I’ve been baking for 100 years lol. I have been terrified to try to make macarons as they are notoriously difficult. I have made this recipe two nights in a row and they turned out amazing! Sooooo easy! I can’t thank you enough. I’ll be making a ton ????
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Hannah Stewart says:
I’m so happy!! Congrats and enjoy those macarons!!!!
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Brian says:
Excellent! Another fantastic post. I really enjoy reading this and the other content on here.
- Reply
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Hannah Stewart says:
Thanks so much! I’m so glad you enjoy it!
- Reply
Emily Kroodsma says:
Y’all, these macaroons turned out INCREDIBLE! I LOVE me some macaroons and have tried the best of the best in the state and these turned out just as good if not better! I was so impressed by how delicious and soft they were! ????
- Reply
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Hannah Stewart says:
Thank you! I’m so glad you liked them!!
- Reply
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Hi! I'm Hannah
Thanks for stopping by, to learn more about freezer cooking and how to make healthy home-cooking easy.
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