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The Perfect Macaron - step by step tutorial-Bakell®

The Perfect Macaron - step by step tutorial

The Perfect French Macaron - a tutorial

Macarons are a beautifully delicate and elegant cookie. Often mistaken for the coconut Macaroon, they are worlds different. French Macarons are made with fluffy whipped egg whites, almond flour, 


Macarons can be one of the hardest cookies to perfect

Once you get the hang of them they're pretty easy! You definitely need time, patience, and precision and practice practice practice. Dont be discouraged if you fail the first, second, or third time.

They are finicky and tricky, but oh so worth it in the end! You can fill them with virtually any filling you want and they will taste amazing.

How To Make French Macarons

There are a few different methods for making French Macarons, so we will highlight the recipe we like best and will be most user friendly for creating beautiful macarons with tall feet, light and crisp outer shell and a chewy inside. It may sound simple, as there are only 6 necessary ingredients for these delectable cookies. But please be patient with yourself and make each step thoughtfully.

So, how do you make French Macarons?

Ingredients to have on hand:

Egg Whites

Cream of Tartar 

White Sugar

Super fine Almond Flour

Powdered Sugar

Pure Vanilla Extract

There are some important tools you'll need to create these cookies, we recommend not skipping these!

Glass bowls - no plastic!

Food scale - macarons are a science

Sieve or sifter - this is a MUST for creating super fine, fluffy, dry ingredients

Piping bag

Sheet pan liner or silicone macaron mat

We've mentioned that Macarons take patience, and they absolutely do! This recipe starts the day before you want to bake them. Follow these next steps exactly to create perfect macarons.


French Macarons

Ready to bake:

1 cup powdered sugar

¾ cup almond flour (you can not substitute this!)

2 egg whites, room temperature - separate the day before and refrigerate covered in a glass bowl. Leave on the counter the day of so that it comes to room temp when you're ready to bake

Pinch cream of tartar (adds extra elasticity to the egg whites)

¼ cup super-fine sugar

Preheat your oven to 325 degrees. The key to this recipe is in preparation – make sure to have all ingredients measured and ready to go before you begin. Make sure the egg whites have been left on the counter to be room temp before using.

In a food processor, add powdered sugar and almond flour. Pulse them together gently. After fully combined, sift the mixture 2 times.

Next you will want to whip your room temperature egg whites on high with a mixer until foamy adding cream of tartar once hey begin to fluff up. Slowly pour in sugar and whip consistently until stiff and shiny peaks form. This will take about 2 minutes on high.

Once your egg whites are done and ready, you'll want to VERY gently FOLD (not mix or beat) the sugar and flour mixture into egg white mixture. Fold the ingredients as little as possible until it is smooth, shiny and slightly runny. Key point to remember, if it holds its form, it is under mixed. Scoop your mixture into piping bag fitted with a small round tip.

Pipe onto a cookie sheet lined with either parchment paper or your silicone macaron mat, holding the piping bag in one place straight up and down while applying enough pressure to release the batter from the bag. Release pressure when a 1” cookie has been formed and gently swirl the tip out of the mixture being careful to NOT form a peak. You want your cookies to have a smooth flat top. Let the piped batter stand at room temperature 30-40 minutes.

Once ready, bake your cookies in preheated oven at 325 degrees for 5-10 minutes. Bake until cookies are firm and crisp. Be sure to keep a close eye on the cookies – but DO NOT OPEN THE OVEN. Keep an eye on them through the window if you must, but they should not brown on top.

You'll notice "feet" start to form as the cookies rise slowly. This is one of the most satisfying things to watch while making these cookies.

Once your timer goes off, remove them from the oven and let them completely cool before moving or touching them.

If you decide to try your hand at making Macarons, make sure to tag us! We want to see how you do! And remember, you likely wont get it perfect the first time but don't let that stop you from trying!

Next time we can get into macaron filling and all of the delectable ways you can take these cookies to the next level. Once you perfect the plain macaron, you can begin to add some flare and flavor. You'll be able to add flavor to the cookie itself or to the filling. Honestly, you can even add some edible glitter or flavored edible glitter.

French Macaron Cookies with Luster Dust


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