Almost Foolproof Macarons

I’ve been toying with macaron recipes for some time now. In my recipes, there always seems like there is something that can go wrong. It could be the folding, it could be the unscientific drying time, or maybe it’s just my messed up oven, but something always goes wrong. Rarely do I get a sheet pan of perfectly formed macarons…until now.

This recipe just plain works. This recipe uses Italian meringue, don’t let it scare you. This one not so hard part is the reason why they work so well. You don’t have to mess around trying to get macaronage since the meringue is very stable. One of the nicest parts of this recipe is that you can double it, split it into two parts, color/flavor each separately, and get two flavors for the work of one recipe.

Here’s the recipe with details and photos:

For the Macarons:
120g egg whites, divided
35g sugar
150g finely ground almonds
150g powdered sugar

For the sugar syrup:
150g sugar and 50g water

Process the ground almonds and powdered sugar in the work bowl of a food processor. Most recipes call for sifting, but I think this works better and gets everything combined.

In a stand mixer, whip 60g egg whites to soft peaks, add 35g sugar.

In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.

Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).

Mix the remaining 60g of egg whites and the sifted almond/sugar and carefully fold into the meringue.


Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on silpat lined baking sheet.


Bake at 320 for 15-25 minutes.

Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.


That’s about all that is to it. I think I’m finally done with macarons for a while. I’m sure the next time I try to make them I will encounter problems again, but until then…

Reader Feedback

176 Responses to “Almost Foolproof Macarons”

  • Lisa foster says:

    Great recipe and instructions. This is so much easier and better than the French version.
    Weighing your ingredients is the way to go.
    My macrons turned out fairly good, with decent feet….they just did not
    Rise evenly…slightly lopsided. Could you advise why?

  • Gail says:

    p.s. I also let them sit out for a hour and my apt is quite warm. I think this was the most important.

  • Gail says:

    First attempt I put them right in the oven, tops cracked completely. Temp too high? Macaron too big? Nest attempt a little better. Last attempt, SUCCESS. I put some saffron in the sugar syrup for some natural color. Didn’t color much. I used the remaining in the pan for a white chocolate ganache. Next problem, how to store them for 2 days.

  • Christine says:

    I know it depends on how big the macarons are when piped, but can you give an estimate on what the yield is given the recipe measurements? Thanks.

  • Kimshi says:

    LOVE this recipe. Thanks so much. I’ve made about 10 batches of macarons, using various recipes. This one is by far the best and easiest.

  • Cassis says:

    This is by far the best recipie I’ve used, I actually halve everything and make half batches which turns out fine. Leaving the unbaked macarons for about an hour before baking makes the feet bigger and the whole thing shinier, I think.

  • luai says:

    The problem i have is that i am using an electric over that has to have both the top and bottom on if i am baking (Terim Italian Ovens) i am not sure if the heat should be from the top, bottom or both… i have done some research and it sayd bottom heat is the best… any advice?

    Thank you

  • Grace says:

    I just made these. Turned out really well. I think I need to learn my oven temp better since there were some air pockets but on the whole, the recipe was great! Can’t wait to try variations on flavors.

  • geek says:

    All these comments on a post that’s 3 years old! Sounds like I need to update 🙂
    Some answers are in order here:

    • Lele: I take the almond and sugar mixture and mix the unbeaten egg white into it. Then I fold the meringue into that mixture.
    • Rachel: Unfortunately all the recipes I have and use are in grams. You can convert them to ounces but I would advise against trying to convert it to cups/teaspoons. There’s a level of precision you just can’t get using weights versus volume measurements.
    • Lucy: Who’s recipe are you using? Italian meringue or French? It sounds like the macarons aren’t rising at all in the oven. Link me a recipe and I’ll see what I can do.
    • Milana: Have baked macarons and cracking; yep, I’ve seen it. Drying your macarons before baking will give you a little insurance while the feet form. You could try letting them dry a little bit longer, maybe 30-45 minutes and then baking them again. What sort of baking pans are you using? They sound like they could be a little bit thin, try doubling up the pans and see if that works. That will give the tops a little more insurance to dry out so the feet can form without causing all the cracking.
  • Milana says:

    Hello Everyone Anyone!!
    I’am having the hardest time. Everything looks perfect batter, meringue even when they are partially baked. Somthing happends half way into baking some collapse mostly look like they have “feet” only from one side and crack at the top, however the cracking issue I think I have figured out with drying them for about 15min before baking.I have studied every video, tutorial you name it and of course read the famous Syrup and Tang and still cant make these cookies. I have tried about 10 different recepies and still nothing. Somone PLEASE HELP.
    I thought it was my oven but I dont think so because they taste amazing except they look awful. I have a thermador oven and have played with temperature seems like the closest that I can get to the real thing is at 315 F.

    Thank you

  • Lucy says:

    I’m having so many problems making macarons that it now appears to be impossible in my hands. The batter looks near perfect, not liquidy at all. Yet after baking, the macarons look like flat pancakes. Not sure what I’m doing wrong – I’ve studied every video I could find and read every recipe online. Why do you think that is?

  • rachel says:

    Can also have the us conversions to your measurements?

    -Thank you

  • Lele says:

    This probably sounds like a silly question but, when it says “Mix the remaining 60g of egg whites and the sifted almond/sugar and carefully fold into the meringue.” Do you mean to beat both the remaining eggwhites and sifted almond/sugar into the already beaten egg whites, beat it seperately then fold it in, or just fold it in..

  • chrystal says:

    I also found it helpful to food process AND sift. There by eliminating any
    chunks at all.
    Sometimes I have heard that powdered sugar that has a starch in it
    can contribute to cracks.
    I found perfect results using “Wholesome Sweeteners, Organic Powdered Sugar”
    even though it contains tapioca starch.

  • chrystal says:

    To sandy:
    I spent some time before hand looking at the website syrup and tang,
    There are a lot of pictures and troubleshooting answers.
    Doubling or halving the recipes for french cooking, is NEVER a good idea.
    I found that using the recipe from Gerbet Macaroons (although spelled wrong),
    has very nice measurements that can be used to approximate cups and tablespoons.
    Also, I found that if you DO NOT see that the Italian Meringue looks absolutely perfect,
    you will have many many problems. Mix the dry ingredients first you can’t go wrong.
    Then tackle the meringue. Keep making the meringue until it is perfect. The recipe
    on the Gerbet site needs about one more egg inthe meringue mix, making the seperation
    No recipe was foolproof. And a combination of the three worked perfectly.
    Also… NEVER EVER EVER use a press when a baking recipe calls for a piping bag. The way that the mixture
    lays is important chemically. You can make bag from parchment paper easily and there are many
    tutorials on Goof luck and good baking.

  • Allison says:

    I tried your base recipe, flavored with grapefruit zest, and it worked great for me! And I have had many failures in the past.

    One thing I had to learn was how pipe macarons properly (tips: hold the pastry bag totally straight, start with the tip almost touching the cookie sheet, count “1, 2, 3, stop” to get them to come out uniform).

    I posted pictures on my blog:

  • erika sabbagh says:

    can you please send me the us conversions to your measurements? Thank you

  • Kay says:

    Does the photo show a flavored version, or is it exactly the recipe as given? Thanks for the site.

  • Alison says:


    I tried this recipe and just couldn’t get it to work out. My macarons rose but slipped over to one side on their “foot” if you understand what I mean. Any idea what I am doing wrong? It’s very very frustrating!!!

  • Macaay says:

    how many macaron does this make?

  • geek says:

    I’m glad this is working out for many people, but I’m still seeing a lot of comments about problems…

    Here’s some advice for those that are still having issues:

    If you’ve never made macarons before or have never got them to turn out correctly, I would suggest NOT changing the recipe or even doubling it. Mixing that much meringue takes a bit more skill than the small amount that I have here.

    The mixing part of this recipe is the most important. Mix it too much or not enough and you ill not get correct foot formation. Test out your mix by placing a small teaspoon worth of batter on a plate, it should slowly spread but not be completely liquid.

    Some sort of pasty bag is imperative to get these guys to form correctly. If you don’t have a pastry bag, a ziplock bag with the corner cut off will work in a pinch.

    I will try to get a new step-by-step post up with more detailed mixing directions soon. Thanks to everyone for trying this out.

  • MY says:

    Still waiting for S.O.S.. anyone here can give me a solution pls…….

  • Sandy says:

    Hi, wanted to make macaroons for my daughters birthday. After spending a long time looking through various recipes on the web found this “foolproof” one. Judging by all the comments everyone found it to be foolproof too. I have just spent the last 2 hours making macaroons – the result an epic failure! I followed each and every step and for some reason they didn’t succeed. Still trying to figure out why. Only differences: Doubled the recipe & instead of putting mixture into a bag, I put them into a biscuit press

  • Odette Dzurnak says:

    I spent a whole year as an exchange student in Kyoto Japan, and I have to say I probably wouldnt have survived if it werent for a cheap bowl of udon a couple of times a week! There is even one shop where you can eat for free if you do 30 minutes of washing after, but I cant say I was ever that poor! Anyway, I found a load more tasty looking ideas at this udon recipe site.

  • MY says:

    hi, i’ve just tried baking (half recipe), turn out top cracked, n no “leg” formed, i’ve no idea where went wrong, please advice! thanx!

  • Lucy says:

    I have to say…thank you very much! After five attempts with several other recipes…this is the only one that actually worked! Bravo…mine are still drying on the kitchen table.

  • Emmy-Lou says:

    With a bit of tweaking, this recipe shines above any other recipe I have tried (and failed)
    Added a bit of vanilla and that was very nice, family is now addicted to Macarons!!
    Thanks, now we can be happy & fat!!

  • Lynn W. says:

    Thank you! Your recipe is the bomb! This is my second try, first try was with another recipe and ended spectacularly bad. Your recipe was perfect the first time out! Thanks again!

  • Sarah says:

    Hi all. Just wanted to say that this recipes works perfectly and I’m a novice as you can get!! The macarons turned out beautifully as well as super tasty. Thanks for a brilliant recipe and great pictures.

  • cocoaandcrumbs says:

    i used a handheld electric whisk and it worked perfectly!

  • Julia says:

    Hi, I dont have a mixer like that (only a hand mixer) so would it work just as well? Also, do I need to adjust the temperature for a fan oven? Kind regards

  • cocoaandcrumbs says:

    AMAZING! tried one “failsafe” recipe which followed the more regular recipe, tried this one straight after, determined to succeed and they worked FIRST TIME! was so happy! everything looked just like the pictures too, before and after baking. I will be writing a review on my blog and putting up pics so have a look if you want proof that this is an awesome recipe! Thanks so much

  • Kimbao says:

    Thanks for sharing your recipe and demo macarons. Can I reduce sugar in recipe. They’re too sweet for me.

  • Ruby says:

    Hi Foodie,
    At one point do you add food coloring or gel paste?
    What is the recipe for the filling of the macarons?
    With thanks!

  • stephen campbell says:

    you absolute star, i did a tasting for a job & on my first attempt got the macarons perfect, now i have won the job for 1650 of them my recipe failed me, all day long i tried everything to no avail, then i got your method & hey presto perfect macarons.
    thank you you saved my life ;-}

  • Ian R. says:

    Wow! your macarons look delicious!
    How do you prevent your macarons from tanning?
    At 280F, mine are still browning, but any lower they don’t cook

    Thank you!

  • delicious food says:

    Great post, thanks for your sharing.

    is very wonderful and delicious, you’re great!!!

    I’d like to exchange friendlink with your blog~~,ok?

    please reply to me via mail if you wish ~ ^_^ blog is very very wonderful! ye~157

  • Kate says:

    This is def. the BEST macaron recipe I have tried!!! thanks!!!!

  • xine says:

    Can I use an instant thermometer instead of a candy thermometer?
    Thank you.

  • geek says:

    These Italian Meringue ones are a little sweet due to all the extra sugar in the meringue. They’re a different beast than French Meringue macarons but I wouldn’t say they were better/worse.

  • steph says:

    thanks for the reply! oops i made a typo..i meant to say “dry” instead of try but thanks for figuring that out already for me! so i’m going to attempt this recipe today so i’ll let you know how it turns out 🙂 oh btw, how do these macaroons ended up tasting ? they look adorable

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