Macaron Tips: Simple Steps for Perfect French Cookies

If you’ve ever tried making macarons, you know they can be tricky. The good news is most mistakes come from a few easy‑to‑fix habits. Below are the most useful tips that will take your macaron game from "meh" to "wow" without any fancy equipment.

1. Measure Everything Exactly

Macarons are a science, so start by weighing your ingredients. Use a digital scale for the almond flour, powdered sugar, and granulated sugar. A difference of even a gram can change the texture. Once you have the right numbers, spoon the dry mix into a bowl and level it off with a straight edge.

2. Master the Meringue

Whipping the egg whites to the right stiffness is the heart of a good macaron. Start the mixer on low, add a pinch of cream of tartar, then increase speed. When soft peaks form, slowly drizzle the sugar while the mixer runs. Keep going until you get glossy, firm peaks that hold a shape when you lift the beaters. If the meringue is too stiff, the shells will crack; too soft and they’ll spread.

After the meringue is ready, fold it into the dry mix using a gentle, circular motion. The batter should flow like lava – thick enough to hold its shape but thin enough to spread a few millimeters on the parchment. Stop folding as soon as the batter reaches this "ribbon" stage. Over‑mixing makes the shells flat, under‑mixing makes them gritty.

Once the batter is perfect, pipe circles about 1‑inch across onto a silicone mat or parchment paper. Use a steady hand and keep the tips level. Let the piped shells sit at room temperature for 30‑60 minutes, or until a skin forms on the surface. You’ll know they’re ready when you can touch the top without leaving a fingerprint.

Preheat the oven to 300°F (150°C). Place the tray on the middle rack and bake for 12‑15 minutes. The shells should rise a little, have a smooth top, and not crack on the bottom. If they’re still soft after the time, add another minute or two, but keep an eye on them – over‑baking dries them out.

When the shells are cool, pair them by size and spread your favorite filling – buttercream, ganache, or jam. Press gently together, then let them rest in the fridge for at least an hour. This resting step lets the flavors meld and the shells soften just enough for a perfect bite.

Finally, store your macarons in an airtight container in the fridge. They keep for up to three days and actually taste better after a night of resting. With these tips, you’ll get glossy shells, smooth tops, and delicious fillings every time you bake.