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Basic French Macarons

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Recipe photo courtesy of Linda Pugliese

Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Our foolproof macarons recipe calls for making your own almond flour, then adding just four other ingredients: powdered sugar, egg whites, white sugar, and any filling you please.

Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Choose one version or a mix, then delight one and all with the gorgeous, delicious, professional-looking results.

Martha made this recipe on "Martha Bakes" episode 305. She used strawberry jam for the filling.

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Reviews

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How would you rate this recipe?
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  • rufftime33
    7 DEC, 2018
    Just tried it for the first time, and I think they turned out pretty well?
    Reply
  • drrenfree1
    16 NOV, 2018
    No where did it say to let sit before baking. The second time I made them I let him hem sit for an hour or so and they worked much better. The first time they did not form that nice skin nor retain the nice round shape.
    Reply
  • nay.hackley
    14 FEB, 2017
    Hello! Did you use convection oven? 160C? Thanks!
    Reply
    • rchandrashekar5
      2 SEP, 2018
      Yes :) Thanks you
  • hadija242003
    27 FEB, 2018
    I love the recipe but just have one question can i use almond meal that i bought in grocery store? and how much grams i will need of it??
    Reply
    • rchandrashekar5
      2 SEP, 2018
      Thank you.
    • vithoun
      13 MAR, 2018
      Yes, and I prefer almond meal/flour as it’s more fine. Used the same amount by weight.
  • rchandrashekar5
    2 SEP, 2018
    I had just moved to Maine when I decided to make some Morocco's. I was absolutely devasted (Richard had left me), and these little cookies filled my fragile heart, and me made strong again. M
    Reply
  • kahageman22
    18 APR, 2018
    I tried e times go make yhese work and every time they came out horrible flat cookies cracked with no feet. I am devastated.
    Reply
    • MS11672564
      26 AUG, 2018
      I made these and they came out great. My question is how long will they stay fresh. I know you mention 24 hours, but I see everyone using them for wedding favors. How is it that online sites sell them for favors and ship them. How do they stay fresh. I want to make them for a wedding but can;t possibly make them the day before. Martha please help. Thanks
    • dbaspen
      8 JUN, 2018
      This recipe delivered. A couple of notes: I used a baking mat. Have your oven on conventional bake, not convection. I do not recommended parchment paper. Do not use a non-stick sheet pan as it bakes hotter. Follow the directions and do not over-mix.
  • mlp43991
    23 MAY, 2018
    I've tried MANY Macaron recipes and this one turned out the best, by far. Is used pre-ground Almond Flour and an Airbake Baking Sheet.
    Reply
  • polly8642938
    21 MAR, 2018
    Thanks for sharing. Having a french macaron bakery here in Scotland..we have had lots of different disasters over the years. We have tried lots of different recipes over the years and found the Italian method to be most reliable. I would definitely recommend looking at using powdered food colour instead as the liquid colouring caused us lots of grief. Sieve 3 times and Don't give up. It's so worth it when you get it right.https://cake-cetera.co.uk
    Reply
    • MS10264452
      5 MAY, 2018
      Fantastic! I left mine out for 20 minutes to develop a bit of a skin. I left them in the oven 12 minutes at the recommended temperature; no cracks...just beautiful!
  • nataliemartell
    9 JUL, 2016
    when it says to rotate, what exactly or how exactly is it supposed to be done? i really don't want to mess up the process
    Reply
    • ALR10646456DW
      4 MAY, 2018
      turn the tray around so that the back row of macarons becomes the front row.
    • rainbowdash198@aol.com
      8 FEB, 2017
      It just means to rotate the pan in the oven, incase your oven doesnt have even heating (incase the front is more hot than the back or vise versa)
  • ALR10393319DW
    2 JUL, 2017
    My macarons turned brown when I left them in the full 13 mins. If I lowered temperature to 325-310, then there were hollows. How can I fix this?
    Reply
    • ALR10646456DW
      4 MAY, 2018
      I'd use an oven thermometer to be sure your over is actually the proper temp. ....or try 340???

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