Basic Macarons

Basic Macaron Cookie Recipe

Macarons can be made in a variety of flavors and colors. Generally, however, the basic macaron shell recipe is made exactly the same, with flavors added to the center filling. This basic Macaron recipe is what I use as a base to build any macaron recipe variation that I want to try out.


  • 3 Large Eggs, room temperature (100g)

  • 140g Almond Flour (~1 1/2 Cup )

  • 130g Powdered Sugar (~1 Cup)

  • 90g Granulated Sugar (~1/2 Cup)

  • 5mL.Vanilla (1 Tsp)

  • 800mg Cream of Tartar (1/4 Tsp)

  • Food Coloring, if desired

  • **Note: Use gram measurements for Almond Flour and sugars if possible - for more precise consistency outcomes

Recipe Steps

  • Sift 130g Powdered Sugar and 140g Almond Flour into a mixing bowl. Mix together.

  • Separate 3 Egg Whites from Yolks (you will only need the Egg Whites for this recipe)

  • Add the Egg Whites into a separate clean mixing bowl

  • Using a stand mixer (or hand mixer), whisk Egg Whites until they begin to foam

  • Once Egg Whites are foaming, add the 1/4 Tsp Cream of Tartar and 1 Tsp Vanilla

  • Continue mixing Egg White mixture until they reach Soft-Peak stage

  • Slowly add the 90g Granulated Sugar & Food Color (optional)

  • Mix until Stiff Peaks form (can stop mixer and pull up whisk, and Egg White shape holds (doesn't collapse / lose shape)

  • Begin folding in 1/3 of dry ingredient mix (Powdered Sugar & Almond Flour)

  • Mix until incorporated (but don't overmix!)

  • Carefully fold in remaining dry ingredient mix and fold gently

  • Final mix should be like flowing lava (common technique is to see if you can "draw" a figure-8 with dough coming off the spatula, without the mixture breaking)

  • Spoon mixture into a piping bag with a medium round piping tip

  • Pipe 1-inch dollups onto baking sheet lined with parchment paper (or use a macaron guide if you have one)

  • Tap pan onto counter several times to release air bubbles in the dollups and to soften the shape of each shell

  • Add any decorations you want to apply before baking (sprinkles, etc)

  • Allow 40+ minutes before putting the cookies in the oven. Do not put cookies into the oven until they have "cured" enough that you can touch the top of the cookie without it being sticky.

  • This step is important - RESIST THE URGE TO CUT THIS SHORT! (Macarons will often fail to rise in the oven and will develop cracks on top if you don't cure them first)

  • Preheat oven to 320 degrees, fahrenheit

  • Bake at 320 degrees for 10-12 minutes, rotating the tray halfway through. Be careful not to leave oven door open very long during rotation

  • Cool completely before removing from pan

  • Select a desired filling recipe to pipe onto Macaron shells, in order to complete your Macarons

  • Common filling options:

    • Buttercream frosting

    • Ganache

    • Cream Cheese frosting

    • Curd

  • Decorate and Enjoy!