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Yield: 20 to 22 filled cookies

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That's macarons, as in light-as-air French almond cookies — don't confuse these with our American-style coconut macaroons. Sandwiched around your favorite filling (jam, icing, ganache... Nutella?), these make a pretty, elegant dessert.


star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 to 22 filled cookies
Published: 07/26/2010


  • 1 1/2 cups almond flour, sprinkled lightly into a dry measuring cup and leveled with a straight edge (if measuring by volume)
  • 1 cup confectioners' sugar
  • 3 large egg whites
  • pinch of salt
  • pinch of cream of tartar or Bakewell Cream
  • 1/2 cup + 2 tablespoons granulated sugar
  • 3 tablespoons + 1 teaspoon water

Tips from our bakers

  • With a plethora of different recipes and techniques available, making macarons can be somewhat finicky. We found that this method, which includes making an easy sugar syrup, gives very consistent results. Parchment or non-stick foil are a necessity.
  • If you're using a scoop rather than piping, we found that turning the full scoop so that the open side is parallel to the parchment before releasing the batter makes a rounder cookie than if the batter is deposited from the side.


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1) Process the almond flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture.

2) Separate the eggs and put the whites in the bowl you'll use to whip them. Don't start whipping yet, but add a pinch each of salt and cream of tartar (or Bakewell Cream).

3) Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil.

4) Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer. When they hold a curved peak on the end of the beater, stop, grab the pan of hot syrup, resume beating, and pour the syrup steadily into the whites as you beat.

5) Continue beating until the meringue is smooth, glossy, and forms soft peaks.

6) Fold in the almond flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point.

7) Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more; your goal is a disc-like, fairly flat cookie.

8) Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together.

9) Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F.

10) Bake the cookies for 25 to 30 minutes, till firm on the top.

11) Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil.

12) Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies.

Yield: 20 to 22 filled cookies.


  • star rating 03/01/2014
  • Boilerbaker1 from KAF Community
  • The blog photos helped me determine the right consistency of the batter. I was surprised how well the macarons turned out. Great recipe. Please add some fillings, as I am eager to go beyond chocolate or Nutella.
  • star rating 11/12/2013
  • Evelyn from Elk Grove, CA
  • Since I have learnedto make the macarons, I would say they are he easiest cookies to make. Make sure you have sufficient drying time other wise you will not get the feet w/c is what makes a macaron look like a macaron...
  • star rating 05/13/2013
  • anyasmifya from somewhere, maine
  • *Warning* I've never eaten macarons before so, I have no standard to compare to. Mine didn't not get the "foot". This is most likely my fault. First, I couldn't find almond flour. So, I ground almond meal with the confectioners sugar. Next time I will definitely use almond flour. The meal has the skin or husk of the almond which I believe probably makes them less light and more mealy. Second issue I faced was the humidity, very rainy here, mine were no where near ready in two hours to put in the oven. I probably could have waited days and they would still be too wet. I put them in the oven anyway. Well, they did come out yummy. I made one sheet on my silpat and one on non-stick aluminum foil. They stuck to both! They also came out different on both. The silpat I believe did a better job much more light and airy in the middle kind of cloud like. On the aluminum foil a hard bottom. I made a vanilla butter cream using vanilla bean seeds. Which paired well with the light almond macarons.
  • star rating 10/18/2012
  • from
  • star rating 07/26/2010
  • M. Ellis from Randolph, MA
  • Really tasty but, like all meringues do not try this on a humid day.

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