Basic French meringue macarons

Prep Time 45 mins
Cook Time 16 mins
Total Time 1 hr 1 min

Practically no-fail French meringue macarons.

Yields 40


  • 115g ground almonds (store bought and sifted before you weigh or home ground in a spice grinder and sifted before you weigh)
  • 230g icing sugar
  • 144g egg whites (separated, covered in plastic wrap and left at room temperature for a few hours)
  • 72g granulated sugar


  1. Make sure egg whites are at room temperature.
  2. Line two baking trays with parchment paper.
  3. Prepare a 14” piping bag with a plain tip (I use Ateco 803), twist the bag at the tip end and place inside a glass to facilitate filling the bag.
  4. Combine almond flour and powdered sugar (and freeze dried fruit powder or cocoa powder) in a food processor, pulsing about 10 times for a few seconds, until all ingredients thoroughly incorporated.
  5. Sift dry ingredients twice using a fine sieve and pressing the mixture through with your hands and set aside.
  6. Using a stand mixer, beat the egg whites and sugar at a low speed (KitchenAid 4) for 2 minutes, medium speed (KitchenAid 6) for 2 minutes and a high speed (KitchenAid 8) for 2 minutes. The egg whites will be a large mass at this point; don’t worry!
  7. If using food colouring, add the powder and mix for one minute at the highest speed (KitchenAid 10). If not using food colouring or if colouring two different colours, you should still whip at Speed 10 for 1 more minute here.
  8. Add the dry ingredients to the egg whites. You can do this all at once – don’t be shy!
  9. Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture. Fold this mixture about 40 times (counting single strokes), stopping every couple of strokes after 25 to check the consistency. It should be lava-like, flowing in ribbons off the spatula.
  10. Transfer the mixture to the piping bag, sealing the open end with a twist and holding firmly with the hand that will not be actively piping.
  11. Pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.
  12. Pipe your macarons, holding the piping tip at an angle to the baking sheet, about 3cm in diameter (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma. Rap the tray four times on each side hard on a countertop to remove any remaining air bubbles.
  13. REST the tray of macaron shells for 30 minutes before baking. At this point you should pre-heat the oven to 300˚F.
  14. Place the tray of macarons on an empty baking tray and bake for 16-18 minutes at 300˚F, turning the tray from back to front halfway through.
  15. Remove from oven and let the tray sit for a few minutes.
  16. Remove the parchment from the tray and place on a cooling rack and allow the macarons to cool completely. Remove from parchment paper.
  17. Pair up like shells to facilitate the filling process.
  18. Once completely cool (preferably the next day - store them at room temperature in an airtight container), fill with ganache or filling of your choice.
  19. Ideally, place the filled macarons in an airtight container in the fridge overnight. Best enjoyed 24 hours after filling.


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