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Easy French Macarons

These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll be an expert in no time.

  • prep: 1 hour
    total time: 1 hour 35 mins
  • yield: Makes 28

Ingredients

  • 1 1/4 cups almond meal
  • 1 3/4 cups confectioner's sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract
  • Strained jam or other desired fillings

Directions

  1. Step 1

    Whisk together almond meal and confectioner's sugar and sift over a large bowl.

  2. Step 2

    Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.

  3. Step 3

    Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.

  4. Step 4

    Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.

Reviews (13)

  • 1 Mar, 2014

    Hi!! I did get a runny mess with my batter. I followed the recipe step by step. How frustrating!! Any ideas why?

  • 7 Dec, 2013

    Really enjoyed these cookies. We used the coconut extract instead of the almond which was a good variation. We let the cookies set 30 minutes before we baked them off. A good tip is too leave the cookies out to dry as long as you can. The longer the better. Also we recommend not baking these on a cold damp day as the cookies don't seem to dry out enough. Try not too make the cookies to small as they are very delicate.

  • 11 Jul, 2013

    interested to try this out her other macaroon recipe is good but wasn't very consistent. Looks like the main difference in prep is the set time this calls for 30 min to 1.5 hrs to crust over vs. the other recipe calls for only 15 minutes. Worth a shot love these little guys!

  • 22 Apr, 2013

    I made these last night, and they were fantastic! Mine were a bit blobby because I botched the piping part a bit, but this recipe is so easy to follow and they taste delicious.

  • 19 Apr, 2013

    Must try this. I have taken a macaron making class at Sur La Table and this is the same technique that they use. Nice to see it in a clear, easy to follow video.

  • 17 Apr, 2013

    Want to see some Amazing Macarons? Check out Le Pop Shop on Facebook and really learn how to make these delicious cookies.

  • 5 Apr, 2013

    So easy and absolutely delicious.

  • 2 Apr, 2013

    Any suggestions for the 4 leftover egg yolks?

  • 30 Mar, 2013

    than you,thank you, for this recipe , I have never used a piping bag before and this was so simple ,you have erased my fears of attempting a great many recipes ,and I love your videos .
    you are charming and I am able to sort of rewind you. My only issue was not being as tidy .......

  • 27 Mar, 2013

    The consistency was very fluid and runny. When I piped, the mixture lost the circle shape.
    The only difference was that I divided the dough and mixed green tea powder and chocolate powder.
    This could be the cause?
    Or I mixed a long time on step 3???

  • 22 Mar, 2013

    i'm interested to hear how many people will be successful with this recipe. it's not as exact as most all i've seen and the mixing during the macaronage step is much too vigorous, which could let all the air out of the whipped whites and create a runny mess.

  • 22 Mar, 2013

    I love this recipe Sarah, thank you!!!
    I would love some entertaining recipes, cocktail party, barbecue...

  • 21 Mar, 2013

    What happened to Step 3? It was cut off right where it says "cut off." Thanks