French Macarons - italiancookies.com
French Macarons: A History That Travels

Though we think of macarons as purely French, their story actually starts in Italy. The cookie made its way to France in the 16th century, brought by the chefs of Catherine de Medici when she married King Henry II. Back then, macarons were simpler almond cookies—nothing like the fancy treats we know today.

French macarons are delicate, colorful cookies made from egg whites, almond flour, and sugar. These light meringue-based treats sandwich a smooth filling, usually ganache, buttercream, or jam. They’re as elegant as they are delicious.

Over time, French bakers transformed these humble cookies. They added fillings and perfected the two-shell design. The modern macaron, with its crisp shell and creamy center, took shape. It was in the early 1900s that the Parisian bakery Ladurée made them famous worldwide, turning macarons into a symbol of French elegance and pastry mastery.

French macarons are known for their crisp shell, chewy interior, and smooth filling.
French macarons are as much a craft as they are a treat. These delicate cookies start with just a few simple ingredients: whipped egg whites, finely ground almond flour, and powdered sugar. But don’t be fooled—the process requires precision, patience, and a gentle touch.
The airy batter is carefully piped into small, perfect circles on a baking sheet. After a short rest to form a skin, they're baked just long enough to develop that signature crisp shell while staying soft and chewy on the inside. Once cooled, each shell is paired with another and filled with a smooth ganache, rich buttercream, or fruity jam.
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Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 36 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 3 large egg whites (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup powdered (confectioners’) sugar
  • 1 cup almond flour (finely ground, blanched)
  • Gel food coloring (optional)
Filling (basic chocolate ganache)
  • 3/4 cup dark chocolate, finely chopped (about 4 oz)
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter (optional)

Equipment

  • Stand mixer or electric hand mixer
  • Piping bag with a round tip (e.g., Wilton #12)

Instructions
 

  1. Prep Dry Ingredients
    Sift almond flour and powdered sugar together. Discard large bits. Set aside.
  2. Make the Meringue
    Whip egg whites on medium speed until foamy.
    Gradually add granulated sugar, then whip on high until stiff, glossy peaks form.
    Add food coloring if using.
  3. Macaronage (Folding the Batter)
    Fold sifted dry ingredients into the meringue gently using a rubber spatula.
    Mix just until the batter flows like lava and ribbons dissolve in about 10–15 seconds.
  4. Pipe the Shells
    Fill a piping bag and pipe 1.5-inch rounds on lined baking sheets.
    Tap the trays on the counter to release air bubbles. Pop bubbles with a toothpick.
  5. Rest the Shells
    Let macarons rest for 30–45 minutes until they form a skin and are no longer sticky to the touch.
  6. Bake
    Preheat oven to 300°F (150°C).
    Bake 12–14 minutes per tray until set with feet and dry tops. Do not brown.
    Cool completely before removing.
  7. Make the Ganache
    Heat cream until just simmering, then pour over chopped chocolate.
    Wait 1–2 minutes, stir until smooth, and add butter if desired.
    Let cool until thick enough to pipe.
  8. Assemble
    Pair similar-sized shells.
    Pipe ganache on one shell, sandwich with another.
    Gently press to spread filling to the edge.
  9. Age in Fridge
    Store in an airtight container in the fridge for 24 to 48 hours.
    Let come to room temp before serving.

Notes

Use a kitchen scale if you can: Macarons are very sensitive to ratio changes. Even small differences in volume can throw off the batter. Weights = accuracy = success.
Use aged egg whites: Separate egg whites at least 24 hours ahead and store them in the fridge. Let them come to room temperature before using. Aging helps reduce moisture and creates a more stable meringue.
Sift your almond flour and powdered sugar well: A fine, lump-free dry mix helps create smooth macaron tops. You can also pulse almond flour with powdered sugar in a food processor for extra smoothness—just don’t overdo it or it may become oily.
Don’t under-mix or over-mix. The batter should flow like lava and form ribbons that melt back into the bowl in about 10–15 seconds.
Too thick? You under-mixed—it will crack in the oven.
Too runny? You over-mixed—it will spread too much and won’t rise.
Bake one tray at a time in the center rack: Too much heat from above or below can cause browning or uneven feet.
The Importance of Maturing Your Macarons

But here’s something only seasoned macaron enthusiasts will tell you: the magic doesn’t happen right out of the oven. The real transformation begins in the fridge. After assembling your macarons, let them rest in an airtight container for 24 hours. This process, known as “maturing,” allows the filling to slightly soften the shells, marrying textures and deepening flavors.

What was once a crisp cookie becomes something far more luxurious, delicately crisp on the outside, lusciously creamy in the center, and perfectly chewy throughout. It’s this harmony of texture and taste that makes macarons so special and why waiting that one extra day is absolutely worth it.

Variations

Here are flavor variations for the macaron shells and fillings for raspberry, pistachio, and lemon:

Lemon Macarons
Shells:
Add 1 tsp lemon zest to the dry ingredients.
Use yellow gel food coloring in the meringue.

Filling – Lemon Buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Beat until light and fluffy. Add more juice for stronger flavor.

Pistachio Macarons
Shells:
Replace 1/4 cup almond flour with 1/4 cup finely ground pistachios.
Use green gel food coloring.

Filling – Pistachio Buttercream:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2–3 tbsp pistachio paste (or very finely ground pistachios)
1–2 tsp milk or cream if needed for consistency

Raspberry Macarons
Shells:
Use pink or red gel food coloring.
Optionally, add a tiny bit of raspberry powder to the dry mix.

Filling – Raspberry Jam
Pipe seedless raspberry jam in the center.

Storage

Storing French macarons the right way ensures they stay just as delicious as the day you made them, if not better. Once filled and assembled, place them in an airtight container and refrigerate for up to five days. Always separate layers with parchment paper to protect their delicate shells. Before serving, allow them to sit at room temperature for 20–30 minutes to bring out their ideal texture, lightly crisp on the outside and perfectly chewy inside. Planning ahead? Macarons freeze surprisingly well. Arrange them in a single layer on a tray, freeze until firm, then transfer to a sealed container with parchment between layers. They’ll keep in the freezer for up to a month. When ready to enjoy, just thaw in the fridge or at room temp. For best results, avoid freezing macarons with fresh fruit or cream cheese fillings, as those don’t hold up as nicely over time.