I have a rather fearless nature in the kitchen.  Almost any time I find a recipe that is complicated, time-consuming and involved?  I see it as a challenge – and a fun one at that!  However, for a long, long time, I have been extremely intimidated by French macarons.  These delicate little sandwich cookies are très chic and many people think of them as the next cupcake as far as food trends go.  They can be made in any number of flavors and colors, and every time I see them I yearn.  But these little babies are not exactly known for their easy-going nature and so I have put them off.  I was ridiculously nervous that I would fail because so many things could go wrong.  The wonderful thing about the food blogging world is that you can learn from the expertise and failures of many other people.  I’ve read lots and lots of entries about macarons (particularly those by Tartlette, the unofficial queen of macarons) and finally decided it was time to go for it.  At the rate I am saving various flavor combinations, I really need to get going if I want to try them all in my lifetime.  So, this year for Mother’s Day, my gift to myself was conquering macarons.

It was a difficult decision even deciding what type to try first, but eventually I concluded that before I start investing in various powdered food colorings, I should successfully make a basic macaron and so, I chose chocolate.  (You are all shocked, right?)  I have to say, for all my worrying, everything went perfectly.  I attribute my success entirely to the fantastic advice and pointers of Helen (Tarlette) and Jen.  I took pictures along the way to hopefully help anyone who decides to try these.  And you should…because believe me, you’ll be seeing a lot more macarons around these parts soon and you’ll want to keep up!

Ben and I found these sweet little bites totally irresistible.  Most of the treats I bake are quickly shared with friends, family and coworkers but these were kept at home for ourselves and they disappeared in an embarrassing amount of time.  In fact, I actually had to employ the trick I use with my beloved caramel corn and put them on a really, really high shelf so I wouldn’t eat them before dinner.

Note: You’ll notice all the measurements for this recipe are listed by weight.  A kitchen scale is, in my opinion, an essential and is necessary for making macarons.  Attempting to make these by volume measure would likely be a waste of time and ingredients so volume measurements are not provided.

Chocolate Macarons with Espresso Ganache Filling
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For the macarons:
110 gm blanched slivered almonds
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

For the espresso ganache:
½ cup heavy cream
1 tbsp. unsalted butter
1 tbsp. granulated sugar
4 oz. bittersweet chocolate, finely chopped
1½ tsp. espresso powder


Pulse the almonds in the bowl of a food processor until finely ground.

Add the confectioners’ sugar and cocoa powder to the bowl and process until blended.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.

Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.

Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300˚F.  Bake for 8-10 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

(Look, they have feet!)

While the cookies are cooling, make the ganache.  Combine the cream, butter and sugar in a small saucepan over medium-high heat.  Place the chopped chocolate in a small heatproof bowl.  Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate.  Let stand 2 minutes, then whisk gently in small circular motions until the ganache forms.  Blend in the espresso powder.  Let the mixture cool until it is thick enough to pipe.  (To speed chilling, transfer the bowl to the freezer or refrigerator and let cool, stirring every 10 minutes, until thickened.)

Macs baked on parchment paper – a few had less than perfect bottoms.

Baked on the silpat – all were perfect!  (Hence, I have now invested in a second silpat.)

 Once the cookies are totally cooled, match them up by size.  Pipe a layer of ganache onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Store in an airtight container.

Source: Use Real Butter, who adapted it from Tartlette

  • wow I am so impressed that this was your first try! They came out PERFECT! Mine have yet to come out well!

  • I’ve not only never made macorons, but I’ve also never even tried them! They’re all over the food blogging websites, but like you, they intimidate me. I’ve got to try.

  • When in Paris lately…I was on the hunt for the best macaron.
    Many caloric pounds later…hubby and I realized how addictively exhilarated we were just gawking over the beautiful multitude of colors they were highlighted in.
    I too, have been keeping away from baking these sought after cuties.
    I still can’t answer why? How can I compete with some of the most amazing Parisian patisseries?
    With time…and with the great tutorials between yourself and Tartelette…I know for darn sure…these will one day be baked in my kitchen too.
    Thanks for your continued inspiration and dedication to the craft ;o)
    Flavourful wishes, Claudia

  • Absolutely gorgeous! Congrats on conquering the macarons :) Your process photos are wonderful – I made macarons once last year so this was a nice refresher!

  • Beautiful! I make similar ones but I add ground coffee to the shells and make pure chocolate ganache. So it’s also chocolate-coffee but the other way round:)

    Like your blog a lot!
    Greetings from Poland!

  • Amanda

    These look absolutely divine! But I think a little too advance for me at this point, I just started baking and cooking last year. Hopefully someday I’ll be able to tackle these, especially after I invest in a kitchen scale too. Great job on such perfect looking macaroons!

  • Gorgeous, Annie!! I really want to try these soon!

  • They came out so beautiful on your first try. I’m impressed. Why do the egg whites have to age?

  • Liz N.

    Congratulations on mastering the macaron on your first run! Appreciate the step by step photos. These look amazing. You’ve inspired me to tackle the recipes I find intimidating.

  • These are everywhere, I really need to just get over my own fear of making them & give it a try. I mean worst case the kids get a lot of macarons to eat & I never tell anyone I attempted, LOL :)

    Yours look great & thanks for the silpat v. parchment info.

  • what can i say, they look PERFECT!

  • I’m inspired to give these tricky little cookies a try! Your photos are gorgeous!

  • Those look absolutely perfect. I have also been avoiding making macarons due to intimidation, but I think you just inspired me to get in the kitchen and give it a try! Thanks!

  • They look amazing! SO light and airy, yet chocolaty and delicious. Good for you for tackling such a complex recipe. I can’t wait to try them myself!

  • these look super yummy and easy too. i love easy and tasty at the same time!thanks for sharing!

  • Emi

    I love the step by step pics you posted- now I know what my process SHOULD look like, even if it will be way more chaotic in my kitchen!

  • Wooow, your macarons look excellent!! Great job :)

  • Kelli

    Congrats on your awesome looking macaroons! I also suffer from a fear of making these but your beautiful work has made me want to test it out!

  • Oh wow Annie, these look fabulous. You made these look easy, I can’t wait to see the other flavor combos that you’ll make. My fave place to get macarons is from the Bouchon bakery…oh my gravy – the pistachio, dulce de leche, and vanilla bean…these will make you yearn for them for days!!!

    Beautiful post yet again!!!

  • Yours came out great! I love macarons and have attempted to make them a few times, but the feet weren’t very pretty. Tartelette has an excellent chocolate/peanut-y (I think she calls it Snickers) one on her blog that is super yummy!

  • Go girl! Fearless indeed! Macaroons are definitely one of the few recipes I’m just not ready to attempt yet, but you give me hope! Thanks so much for making it look approachable (but still very difficult. hehe). I can’t wait to see what other flavors you do, but it will be frustrating seeing something so yummy that I can’t yet make myself. Hehe. Good luck on your future macaroon endeavors! I hope you’ll continue to share the tips you’ve learned!

  • Eva

    These look so cute! Thanks for the step by step photos. They make everything “seem” easier!(: Now, I got to invest on those silpats too!

  • Congratulations! I am big fan of macarons and these are perfect! An amazing result for your first try!! I made them once and I have to confess that it was a real mess! But now that I found your blog and read your recipe I feel more comfortable with the idea of trying to make them again! Thanks for the inspiration ;)

  • betchacanteatjustone

    These are so gorgeous!

    I laughed when I saw your post because I braved macarons for the first time last night (after being very intimidated) I used a kitchen scale, measured carefully, took the time to age my egg whites and my mixture was too thick. I’m thinking I may have overbeaten the egg whites??

    I am definatley going to try again!

  • You definitely make them look easy – I have them on my list to try too. I’ve actually never eaten one before either – but I know I’ll love them. :)
    Awesome photos too!

  • Just perfect! As beautiful as any I’ve seen in the best patisserie

  • These look great! I could probably eat the whole bowl of that ganache filling!

  • Beautiful! I’ve been intimidated by macarons too..They’ve been on my list for so long.

  • I am a huge fan of Tartlett’s tutorial on Macarons. I made them a few times and they were wonderful. Yours look totally perfect and delicious!!! Your piping skills were awesome…perfect circles!!!

  • Oh my gosh… I could hug you! I literally just got back from Paris and while there became obsessed with the macaron! I am a little nervous to give it a go…. but very inspired by your attempt. They are gorgeous. By the way, my favorite was from Pierre Herme. Sigh…

  • Aw they look great! Isn’t it addictive, to try something so feared and watch them turn out with the little feet and everything? I’ve only made them once but I’m just looking for a chance to make them again.

  • Hi Annie,

    Great job on the chocolate macarons. I am so glad they turned out so well. Now you can explore the endless possibilities. The step by step photos are terrific. Have a good weekend.

  • Laurel Miller

    These look divine! I’m from Columbus, OH and I too have noticed macaroons are the next big thing! I love your blog, Annie!

  • Mei

    Are you sure it is your first try ? I’m jealous. Did you count how many times you fold the mixture before piping ? I have a hard time getting the right “lava” batter. It seems that the more you fold/mix the batter, the thinner it becomes and it really spread out after piping. The temperature you used is on the low side. i’m surprised to see the feet at that low temperature.

  • ahhh… the silpat is the secret! i’ve got to get a few of those!

  • Annie

    I do whatever Tartlette, queen of macarons says. If she says 315, they bake at 315. And it looks like she was right! As for the folding, counting wouldn’t really be a reliable method. I just fold until the dry ingredients are incorporated and there are no streaks. I actually made my second batch (different flavor) this week and they turned out great as well.

  • Oh my gosh, that is your first time making macarons, I am astonished, they are absolutely perfect! My first time went okay, but my macarons were the farthest thing from perfect! Great job on yours! :)

  • Wow, these look beautiful. I’m impressed at how successful you were on your first try. Congrats! Mine did not turn out quite as pretty, but I will be trying your recipe to see if that makes a difference.

  • Annie, those are just perfect! I’ve made successful macarons twice before, some time ago. Every time I try to make them again, they have no feet. . . You’ve inspired me to get back in the kitchen and try again. Thanks for the great tutorial!

  • Wow, you had nothing to worry about with these–they turned out beautiful. Thanks so much for the wonderful picture tutorial as well!

  • Kendra

    Wow! That first picture with the pink background is tooo cute! Great job!
    How many macarons did this recipe make?

  • Annie

    20-24 cookies, give or take.

  • Gorgeous, Annie! I’m also intimidated by macarons, but you’ve inspired me to take the plunge. Now I just have to decide on my flavor combo…

  • those look so very tasty and your images are beautiful!!
    Congratulations on making the Food Buzz Top 9!! Very much deserved, you do such great work!


  • wow, you make these look relatively easy to make! I may have to add macarons to my list!

    Random question though – I know you’ve mentioned before that your backdrops of your photos generally are napkins, placemats and even cardstock…. when you use cardstock what size do you use? I’ve been having difficulties setting up my shots so that the entire frame consists of just the food/backdrop.

  • Abi

    Annie, I am flabbergasted! you’re like a pro macaron maker! They look delicious and I’ve been pining to make these for a while, but it always seemed like a daunting task. I hope to buy a kitchen scale soon and that my future macarons look as good as yours.

  • Annie

    All different sizes, just whatever I have on hand and what works for the particular shot.

  • Macarons seem to be pretty hard to make. It is still one of those things that are on my list of things I should try to make at some point. It will happen soon :)

  • Gorgeous macarons Annie! They look asbolutely perfect!

  • Katherine

    They look GREAT :) I was wondering if you have any recipes on how to make pink macarons? Strawberry flavor? I am addicted to the color, pink!

  • Annie

    This was my first shot so I don’t have any other macaron recipes yet. However, they are on my list to try very soon.

  • Wow ~ they look perfect and love your photos as well. I had to have a few tries with macarons before I could perfect them!

  • French macarons are indeed a difficult treat to make ! Even here in France everyone try to make perfect macarons, just like you did, they’re gorgeous !

  • Annie

    The egg whites need to age to create the crisp outer shell, and so the texture of the cookie is just right.

  • Very impressive! It was interesting to see the different results between baking with the silpat and the parchment paper – Thank you for including that comparison! These are perfect.

  • How did you get them so perfectly round?

  • Annie

    I piped them with a pastry bag.

  • Susan

    My cookie part turned out perfect but the ganache never set up…still in liquid form even after being refrigerated over night. I’ve made many ganache’s and never had this happen. Are the measurements accurate in your recipe and if so what may have happend?

  • Annie

    Yes, the measurements are correct. I have no idea what went wrong for you. I chilled mine in the freezer, stirring every 15 minutes or so. It did take a while but it set up eventually.

  • Congratulations on conquering macs!!!!! I’ve still to take the plunge!

  • Clarice

    Wow, they look so perfect for a first try! My very first batch of “macarons” didn’t even have feet, haha.
    But I made these a few nights ago though, and they came out perfectly (for the first time! And that was probably my 8th or 9th try?). I was jumping for joy — finally figured out what works best in my oven, temperatures, baking time, and all. Most of my success probably came from my new silicone baking mats too. :D Parchment paper just never worked good with my oven..

  • michelle

    Hi Annie,
    I love your website and love reading your day by day activities and recipes.
    I have a question about the macarons…I made them 2 times but the bottom never gets hard. The tops get crunchy but when I take them out , let them cool, and try to take them off the silipat…the bottom is still wet…any ideas?
    I let them sit out an hour before baking them too…they do have the little feet but they do not get nice and hard ike your pictures show…love to see if this happened to you at all and what you did.
    happy baking/cooking!

    Michelle VZ

  • Annie

    Michelle, I have not had that problem myself – if I did, I would have included that in my post. I’m guessing they need to bake for a bit longer and it likely has to do with variations in humidity where you live. This might be a question better put to Tartlette because she understands the science behinds macarons and I haven’t made them enough to know all the ins and outs yet. Good luck!

  • Caroline

    I have had that problem and cooking longer + lower rack in the oven help, one of the most forgiving aspects of macarons is that you can continue to cook them much longer than called for (I almost cooked mine for 20 minutes). Also some recipes call for doubling pans if you do not have industrial cookie sheets, I did this and the bottoms did not cook at all, so actually a thinner cookie sheet (or parchment over a silpat) might help you out.
    Good luck!

  • michelle

    thanks Annie and Caroline. I did end up making them again and cooked them probably for 20 minutes and had much better results this time. Look forward to trying another flavour now.!

  • Erica

    Hi! I love your blog! I loved the Cheesy Enchiladas and have a few other of your recipes in my list of things to try. I am now trying to conquer the Macarons. I have tried this recipe 3 times. Mine come out looking great, feet and all, but they don’t come off of my silpat very well. How do I tell for sure they are done? BTW- mine also look more like cookies and cream in color? Any thoughts?

  • Annie

    Hi Erica,
    It sounds like they need to bake longer but I’m not sure of a good way to tell that they are done other than trial and error. That’s probably a better question for Helene of Tartlette. As for the coloring, it sounds like the mixture wasn’t blended well enough. They should be evenly colored.

  • Georgia

    This recipes is so good!! I made macarons for the first time yesterday and was lucky enough to have them turn out well. My first batch wasn’t using this recipe and they cracked badly (what the recipe said should happen, which is silly) but my second batch followed this one and worked almost perfectly!! My only problem was that the feet protruded sideways rather than keeping a nice round shape but it wasn’t too bad – they just look a little messier than they should. Apparently the cause of this is too hot an oven, but I’d welcome other solutions…
    They taste amazing too! I’m not too keen on coffee so I didn’t do the espresso ganache, rather made my own chocolate ganache.

  • Hi Annie,
    Do you think I would get the same results if I halved the recipe than if I didn’t?
    Thank you!

  • Annie

    Normally I would say sure, but here I can’t say for sure. I’m not sure the mixer would reach the ingredients well enough to get them thoroughly mixed. Also, since macs are so finicky to begin with, I think it’s best to make the full batch in case some fail.

  • Beautiful! It’s taken me quite a few tries to get them even half as pretty as yours! The one question that I cannot seem to figure out an answer to is how do you know when the macarons are done? I have made many batches of sticky underdone macs and a few batches of overdone… any tips? Thanks!

  • Annie

    Unfortunately I haven’t made enough batches to know the answer to that question yet. Asking Tartlette (Helene), the queen of macs would be much more helpful :)

  • Wow those look fab ! I tried some bought macarons once and was not impressed, they didn’t taste good and not being an almond fan doesn’t help. I wonder how almondy these taste ?

  • Annie

    These don’t taste super almondy. The chocolate sort of overpowers that flavor. It’s there, but not obvious.

  • Meera

    Wow They look perfect! I tried them twice but failed >.<
    How long did you age the egg whites? And should I age them in a closed container?

  • Annie

    About 24 hours. I put them in a bowl and covered with plastic wrap.

  • Meera

    Today was my 4th attempt making macarons, but instead of chocolate I used saffron. But they didn’t turn out well but they tasted soo yummy! here take a look at it http://plixi.com/p/48867999

    I think it has to do with my oven, not sure though.

  • Hi! I haven’t tried making macarons, I hate to admit it but I’m afraid to give it a try.
    Love your step by step pictures.

  • Bo

    I had tried several recipes (like.. five) before I came across yours. I decided to give it a try and it was the first time my chocolate macarons came out of the oven beautifully (with those little feet and.. no cracks!). Thanks so much! Personally I think that the chocolate macarons are the trickiest ones among the french macarons.

  • Jen

    I tried making these tonight and while they were in the oven I turned the light on and saw they had feet and were rising, but after 10 minutes when I took them out they fell down some and didn’t look like before. After I let them cool completely I tried to remove them from the silpat, but the shells just tore off and the inside was mush and stuck to the silpat. Any idea of what I did wrong? I bought a digital kitchen scale to make sure I had the exact amount of ingredients even bought a silpat just to make macarons. ; A ;

  • Annie

    They just need to bake longer. I usually test one and if the top separates, I keep baking until one can come off intact.

  • Jen

    Thanks Annie, I’ll try again! <3 I was wondering what I could've done wrong. I even made sure to let the egg whites sit out for 12+ hours!

  • Beautiful macarons and photos! I was searching for a recipe for chocolate macarons and came upon your blog.

  • Jen

    Hi Annie, I tried these again tonight and left them in the oven for 15 mins and another back for 18 and both still stuck to the silpat a bit. I was able to pull them off this time, but the bottoms didn’t look so nice. Also, when I bit into them the entire macaron shattered into little bits. So it was almost like the bottoms weren’t baked enough, but the tops were too done? Any thoughts on what I could do? Should I just try baking them even longer?

  • Annie

    I’d recommend reading Tartlette’s blog. She is the queen of macarons and has all kinds of information. I’ve only made them a handful of times, and each time is a learning process for me.

  • Jen

    Ok, thanks Annie!

  • Chantel

    Annie, I have to say that I have tried making macarons for the last TWO years with MANY failed attempts and at last (!) I have had success!! Thank you SO much for this recipe! I am so thrilled. This totally made my week :D

  • Annie

    Yay, that is awesome! Here’s to even more successful macarons in the future :)

  • Sarah

    Like you, I had been so intimidated by the macaron. Being new to you site, I found this recipe and thought “What have I got to lose?”. OMG, I can’t believe I waited so long. They are amazing and surprisingly easy!! These will definitely be made over and over again, as well as those peanut butter one ;)
    Thank you x

  • Dear Annie, while my husband and I were in Paris on our honeymoon 5 years ago, we went to Laduree on the Champs Élysées. They are famous for their macarons. I had a divine rose flavored (like the flower) macaron; it was delightful and so very French. I think I will use your recipe to try macarons and then experiment with obtaining that subtly rose flavored essence. Thanks for the inspiration!

  • Kate

    Hi Annie,
    I tried out the peanut butter recipe you posted recently, and from your pictures I can tell my end result was not quite right. They had feet and a shell but were very ‘hollow’.

    I’ve never had a macaroon before, so I am just wondering what the texture *should* be like. Are they light and crispy? crunchy at all?

    When I invest in a digital scale I’ll hopefully have better results and then will know how close my end results are in comparison. I will also make sure to divide the batter into 2 pastry bags…I overfilled and had quite the mess! :) Oh the joys of baking experiments.

    Thank you!

  • Annie

    The shells are a bit hollow. They are light, delicate cookies. I’m not really sure how to describe it. You don’t really need to use two pastry bags, just refill one as needed.

  • Lucy

    Hi Annie,
    I’ve stayed away from making macarons for 2 reasons: one of my kids has a nut allergy and I don’t like to make things that he can’t enjoy and 2) I’ve been deathly afraid of them! But lately I’ve had a nagging urge to try them just to see if I can do it (don’t worry, I’ll make something else for my son:)). My question is do you have to use powdered food coloring or will gel coloring work? Of course my first attempt will be a basic macaron (probably chocolate) but I have a feeling I’ll want to tackle another flavor right after so I just want to be prepared! :)
    Thanks for your time. By the way, I’m in complete awe that you’ve been able to keep up with posting while pregnant!! Without sounding like a stalker, I think you’re awesome and can’t wait to check your site each morning!


  • Annie

    Personally, I wouldn’t risk using gel coloring because I wouldn’t want to waste all that time, effort and ingredients to have the recipe flop. But, I suppose you could try it.

  • Annie, with summer coming and the extra time I have off from teaching, I’m feeling a need to tackle macarons. However, I need a digital scale and am wondering if you have a recommended brand/model. I didn’t see one in your Equipment section. Thanks!

  • Annie

    I just went ahead and added one to the Amazon store under small appliances. It’s not exactly the one I have (I suspect that model isn’t sold anymore) but it is the closest in function, appearance and price. The brand is Salter. I am sure there are many other that work just as well, but I love mine. Thanks for bringing it to my attention that it wasn’t in the equipment section yet. It’s one of my favorite kitchen tools, so it should be there!

  • stephanie

    Hi Annie! I loveee the recipes on your blog. I’ve tried a few of them and they turned out fabulous! My second tray of macarons are coming out of the oven…yep, at almost 3:30am!

    Just a quick question..for the ganache, is it 4tbsp (~2oz) or 4oz?

  • Annie

    Oops! Ounces – I corrected it. Thanks for bringing that to my attention.

  • Ling

    Thanks for the recipe! I’m so happy… the stars aligned and my macarons came out perfect (feet and all) on my third try!!

  • These look great and much, much easier than the authentic french macarons where you need to add a hot syrup to your egg whites. My big mistake was to not beat my eggs enough before adding the syrup.

    Do you find that humidity affects the success of your batches? Do you test if skins have formed or just put them in the oven after 20 minutes or so?

  • Annie

    This actually is an authentic French macaron. The Italian method is the one you are referring to with heating syrup. I make mine as indicated in the recipe, letting them rest for about an hour before baking.

  • I took a class in Paris and we learned the Italian style… I didn’t even know there were any recipes without the sticky syrup. I have problems with them not drying well enough and then not getting any feet. Surprisingly enough, my first batch that I made solo turned out fantastic, then the others haven’t been as great. I will definitely be trying these on the weekend as a friend has requested them (might try a raspberry filling) and will let you know how they turned out.

    Thanks again!

  • Annie

    You might want to check out this fantastic tutorial by Tarlette. It is wonderful!

  • Nikki

    Hi Annie!

    attempting to make some macarons for my friend’s bridal shower. I’m wondering if I could store them in an air tight container for 5 days? Also, can I fill them a couple days before or should I wait to fill them the day I serve them? Thanks!

  • Annie

    The shells should be fine stored in advance. As long as you are filling them with ganache, it should be okay to fill them a couple days ahead of time. But, if you are using anything more liquidy, wait until just before you serve. Enjoy!

  • Emily

    Hello! I love so many of your recipes, and am always trying new things because of you…so thank you so much! I have made macarons twice now, but when i pipe them, it do it in somewhat of a swirl pattern, and when they harden up and bake, you can still see that swirl. While they have tasted yummy…i was wondering how you get yours so flat and even looking. Could that me due to the fact that i am over whipping the egg whites too thick? Or do you just use a really big tip and sort of “blob” them onto the cookie sheet?! Thanks!

  • Annie

    They don’t look so flat and even when I initially pipe them. They are more of a blob initially but then spread out into the nice even shape. If your batter is the appropriate texture and does the “ribboning” effect when you lift the spoon out of the bowl, they should spread out nicely and be okay. I don’t like to use a big tip with these because the batter is a bit too fluid for that and will come pouring out, making a big mess and wasting precious batter :) Hope that helps.

  • Rachel

    Thanks for the detailed pictures, so we can see the consistency of the mixture. I made my first batch today without reading your blog first and I have concluded that my mixture was still too thick. After piping I had to flatten the peaks and they still rose up in the oven. Also my original recipe used far more almonds so my macarons are too crunchy. Thanks again.

  • Mariel

    I have been reading your blog for some time now, and I love it!
    I had tried a couple of macarons recipes before, but this one is the only one that worked for me! Thanks so much!

  • Hi Annie!

    Just want to say that this is an awesome recipe!:) I have attempted to make macarons several times that unfortunately resulted to failure, but using your recipe it resulted to success!:) feel free to check the result at my blog(recently created, guess what the first post is?:)) if you have the time:). I am also wondering if you have modified this recipe?and if you did, how did you do it?:) Thank you so much!

  • Anca Ju

    Hi Annie, do you think it’s possible to use 50g brown sugar (unrefined) instead of granulated sugar? Does it work the same? And also, is it ok if i use baking paper instead of the silicone baking mate? I don’t know where to get it from :-)
    Thanks very much, I cannot wait to test your recipe!

  • Anonymous

    If you read through the post, I compare the difference between using a baking mat versus parchment. You can decide that for yourself. As for the brown sugar, I probably wouldn’t try it given the finicky nature of these cookies, but that’s also your call.

  • Hi Annie! I made these today and I was quite surprised that they came out ‘okay’ I even got the little feet! I was expecting alot worst for a first try. However, they were quite sweet, very sweet. Is that how macarons are supposed taste or do you think it was my mistake at some point?

  • Anonymous

    I suppose the sweetness of a cookie or anything is extremely subjective. What is sweet to you might not be that sweet to me. In my experience, macaroons are not a very sweet cookie since they are largely ground nuts and egg whites, and the filling is a big part of the sweetness. But, it’s hard to say if there was a mistake somewhere since I wasn’t there with you.

  • tea

    Hi Annie,

    I have to say, i’ve been following your blog for months now, and I LOVE it. I’ve made several of your cupcakes and a couple of your dishes and all of them have turned out AWESOME.

    I just got a kitchenaid mixer and decided to try something more difficult so i gave these a try, and i have to say, they turned out amazing! and I’m so proud of myself. and i owe it all to you. your step by step instructions were so easy to follow and made it so easy. I have to admit, I messed up on about half of these cookies, because first, I wasn’t expecting the batter to come out of the piping tips so fast, lol. so I had some very uneven, weird shaped cookies, lol. and the first batch, i took out at 9 minutes, when i definitely should have left them in there for at least 11 minutes. they wouldn’t come off the silpat because they weren’t cooked all the way through in the middle.

    But i did get a dozen of BEAUTIFUL professional looking chocolate macarons =)

  • Vivicodex

    I tried this recipe today but didn’t turn out that well, the top was wrinkled and there is no feet. Would you know what when wrong? Any tips would be great, thanks.

  • annieseats

    It’s hard to say since I wasn’t there with you. See the FAQ page for more on “what went wrong?” As I mention, these are fairly touchy cookies so there are a lot of factors that could be playing a role.

  • They’re supposed to be slightly hollow? Oh yay! Then I’ve been making them right all along :)

  • Pia

    Where did you get your silicone mat?

  • annieseats

    I don’t remember where I bought it. You can find them in almost any kitchen store.

  • Caroline

    Hi Annie! I see that in this recipe you’ve used 50gm caster sugar but in subsequent macaron recipes you’ve used 25gm’s. Why the change? Do they produce better macarons? what is your recommendation?

    I baked on silpat today for the first time and the feet protruded outwards :( not beautiful vertical feet like yours! back to parchment paper for me… haha :)

  • annieseats

    Each recipe has its own variations, so I just recommend taking each as its own entity rather than trying to tinker with them. I will say though that of all the macs I’ve made so far, the most recent ones I posted (nutella hazelnut) by far had the best texture.

  • mmcmm563

    Anni I just made David’s chocolate macaron and they were a epic fail…way too much sugar and the cookies were domed and hollow so now I am on to yours…did you toast your almonds before grinding them…

  • annieseats

    Nope, no need to toast. Good luck!

  • kristine

    can I use chocolate ganche instead of espresso ganache? :)

  • annieseats

    Sure. Enjoy :)

  • disqus_O9Pmm09gmd

    Hi Annie,

    I have made this recipe a few times and it always works! A couple of questions – Do you always use silpat for the macarons and do you bake it in the center rack of the oven?
    Thanks so much

  • bakemymeal

    Oh Annie! Have I mentioned this recipe was the one I tried that gave me great results?and I mean I’ve tried a lot:) Call me superstitious but ever since then I have been making macarons with successful outcomes!I’m really glad I found this recipe:) Thank you


  • annieseats

    I mostly use the silpat but occasionally use parchment. I experiment a bit with the location of the pan and generally find that I prefer the ones in the middle or lower half of the oven.

  • Missy Wagner

    Annie – Okay what you said in your post, “Almost any time I find a recipe that is complicated, time-consuming and involved? I see it as a challenge – and a fun one at that! However, for a long, long time, I have been extremely intimidated by French macarons.” Is me to a T. I love finding complicated and challenging recipes and am scared stiff of French macarons. I just ate my first one ever in October and have wanted to make them all summer but just can’t get up my nerve to do it. Thanks for the tips – I linked over to this post from your one about Peppermint Macarons. I’m scared that if I try them before Christmas I’ll fail and be sad, but if I don’t try them before Christmas, I couldn’t have the peppermint ones. Oh what to do! oh…and I don’t have a kitchen scale yet. Thanks for the inspiration!

  • annieseats

    You can do it! The only way you’ll succeed is to try. And yes, get a kitchen scale. You’ll be so glad you did

  • They look so yummy! This is a must-bake recipe, I totally love it. Thanks for sharing! :) -Your new follower x

  • Stephanie

    Is there any other way I can Do the egg white thing if I don’t have that Stand mixer

  • annieseats

    You can make meringue with a hand mixer.

  • Suzy

    Hi Annie,
    I can’t wait to try your recipe but I’m wondering . . . I have a lot of crushed almonds, almost flour but the almonds were toasted first. Can these be used?

  • annieseats

    You know, I’m not sure. I’ve never tried with toasted nuts and I don’t know if it will be a problem. I guess I’d probably just give it a try and see what happens. Good luck!

  • Hafsa Zulfiqar

    Hi I’ve tried it with toasted almonds and it worked.

  • Shayla Barnes-Holloway

    I may have overlooked this, but can these be made with packaged almond meal, like Red Mill?

  • annieseats

    Yes, that’s fine.

  • Amibeth

    Yes, sweetness is relative! But, I’ve noticed that when I taste them right after baking, cooling, and filling, they seem extra sweet, but the next day they always taste better, not so overwhelmingly sweet, and the individual flavors of the cookie (not very sweet in my opinion) and filling (usually pretty sweet) come through more. However, when I was in Paris I had a lavender macaron with some sort of cheese (maybe cut with honey??) filling and it was incredible! (and not super sweet)…. I wish I could remember what they told me the filling was, so I could try to recreate it.

  • Lauren F.

    I love the cake stand! Where is it from? Do you have a specific place you get them from?

  • annieseats

    All over the place. I think this one was from Crate and Barrel.