How to Make Macarons – French Meringue Method
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This is a big batch recipe for simply wonderful basic macarons. You can make half a recipe or, if making the full recipe, make macarons in two colors.
Recipe type: Macarons
Serves: 144 macaron shells / 72 assembled macarons
Pre-sift separately, measure out, whisk to combine, then sift altogether:
  • 246 g almond flour (2 ¾ cups + 2 tablespoons)
  • 366 g powdered sugar (3 ½ cups + 2 tablespoons)
  • ¼ teaspoon salt
  • 6 tablespoons granulated sugar (90 g)
  • 6 egg whites (from Extra Large Grade A eggs)
  • 1 – 2 drops gel food coloring
For the ganache:
  • 1 ¼ cups semi-sweet chocolate chips (225 g)
  • 1 cup heavy cream (224 g)
  • 2 tablespoons butter (28 g)
  1. Line four large cookie sheets with parchment paper.
  2. Sift the almond flour and powdered sugar separately, measure out, whisk in a bowl to combine, then sift together to completely blend.
  3. Whip the egg whites and granulated sugar to make a thick, glossy meringue that holds stiff peaks. Add 1 – 2 drops of gel food coloring, if you like.
  4. With a silicon spatula, fold the meringue into the almond flour mixture in three parts. Scrape the bowl as you pass the spatula underneath, then fold over the top. Each time you fold over drag your spatula while pressing on the surface. Mixture will start out crumbly at first. When you add the second part of the meringue the mixture starts to take shape, but will be thick and sticky. As you add the last part of the meringue, the batter will still be thick but will have some slack and start to flow. Stop mixing when the meringue is completely incorporated, and the batter is smooth but still on the thick side. If you cut across the batter with your spatula it should flow back slowly.
  5. Divided the batter among 2 - 4 large icing bags fitted with a medium round tip.
  6. Place a template of circles underneath the parchment paper of your cookie sheet. Pipe circles of batter holding the icing bag at a 90° angle towards the cookie sheet. Stop piping when you reach the inner part of the circle. The point or mark left by the icing tip will slowly dissipate in a few minutes so you should have a smooth surface. Note: this is one reason why the consistency of the batter in step 4 should flow.
  7. Drop the cookie sheet a few times from a height of 5 – 6 inches flat on your work surface to release any large air pockets. This step will also help smoothen surfaces where the bump or peak hasn’t completely dissipated. Sprinkle decorations if you like.
  8. Preheat oven to 300°F. Let sit at room temperature for 30 – 45 minutes, or however long it takes for the surface of the piped batter to dry and form a skin. It’s ready for the oven when you lightly touch the edge and your fingertip remains dry.
  9. Bake cookie sheets one at a time for 12 – 15 minutes, 12 minutes for small-size macarons and 15 minutes for macarons measuring 1.5 inches or more. Rotate the sheet halfway into baking after the feet have formed.
  10. Remove from the oven and let the macarons cool completely on the cookie sheet.
For the Ganache:
  1. Place the chocolate chips in a bowl.
  2. Melt the butter in a sauce pan. Mix in the heavy cream and heat until it just starts to simmer with small bubbles forming around the edge.
  3. Pour the heavy cream mixture over the chocolate chips. Let sit for about three minutes then whisk, starting at the center, until completely smooth. Let sit to thicken. Whisk it every 10 minutes or so. As it gets thicker switch to a spatula to mix.
To make two color macarons out of a full recipe, sift the almond flour, powdered sugar and salt together first, then divide equally between two bowls. Divide the granulated sugar equally and whip with the egg whites in two separate bowls.
Recipe by SugaryWinzy at