Baking Macarons: Simple Steps for Perfect French Cookies

If you’ve ever stared at a picture of a smooth, pastel macaron and thought, "That looks impossible," you’re not alone. The good news is that you don’t need a pastry school to get them right. All you need are a few basic tools, the right technique, and a little patience. Below is a practical guide that walks you through each stage, from measuring the dry ingredients to getting that perfect “feet” on the bottom.

Getting the Basics Right

Start with the right ingredients. Use almond flour, powdered sugar, egg whites, and regular granulated sugar. Skip any ingredient that says “blended” or “processed” – it can affect texture. Sift the almond flour and powdered sugar together at least twice. This removes lumps and gives you a smooth batter.

Egg whites are the trickiest part. Separate them on the day you bake and let them sit uncovered in the fridge for a few hours. This dries them out a bit and makes them easier to whip. When you’re ready, bring them to room temperature before you start beating. Cold whites won’t hold air as well.

Whip the egg whites with a pinch of cream of tartar or a few drops of lemon juice. Start slow, then increase speed to medium-high. When soft peaks form, add the granulated sugar a little at a time. Keep beating until the mixture is glossy and stiff – it should hold a firm peak without wobbling.

Now comes the “macaronage” step, where you fold the dry mix into the meringue. Use a silicone spatula and a gentle, sweeping motion. The batter should flow like lava – thick enough to hold its shape on a spatula, but thin enough to spread on its own when piped. If you over‑mix, the batter will be too runny and the shells will spread too much. Under‑mixing leaves a grainy texture.

Line a baking tray with parchment paper or a silicone mat. Transfer the batter to a piping bag with a round tip (about ½ inch). Pipe 1‑inch circles, leaving a little space between each. Tap the tray on the counter a few times to release any air bubbles.

Let the shells rest for 20‑40 minutes at room temperature, or until the surface feels dry to the touch. This “drying” step forms the signature smooth top and helps the shells rise evenly.

Common Mistakes and Fixes

One of the most common errors is an oven that’s too hot or too cool. Preheat your oven to 300°F (150°C) and use an oven thermometer to double‑check. A lower temperature gives the shells time to develop their feet without cracking.

If you get cracked tops, it’s usually because the batter was over‑mixed or the oven temperature was too high. In that case, reduce mixing time and lower the heat by 10‑15°F next time.

Another issue is soggy interiors. That’s a sign the shells haven’t dried enough before baking. Extend the resting period or use a fan‑assisted drying area.

When the shells are done, they should feel firm on the outside and have a slight bounce when you press the top. Let them cool completely before removing them from the parchment.

Finally, fill them. Classic buttercream, ganache, or jam work well. Pipe a small dollop onto the flat side of one shell, then sandwich with its matching partner. Press gently – you want the filling to spread, not the shells to break.

Practice makes perfect. The first batch might be uneven, but each try teaches you more about your kitchen’s humidity, oven quirks, and how your batter behaves. Keep notes, adjust one variable at a time, and soon you’ll be pulling glossy, pastel macarons from the oven with confidence.

Now that you have the basics, go ahead and experiment with flavors. Add zest, cocoa powder, or a splash of liqueur to the batter. The possibilities are endless, and the satisfaction of biting into a macaron you made yourself? Totally worth the effort.