Basic French Macarons

November 22, 2021
  1. Dawn says:

    OK. I’m going to give these a try in January when it’s not so crazy busy.

  2. Antoinette C says:

    What is your preferred brand of almond flour?

  3. […] temp and time. If you’re looking for a macaron recipe to get you started, head over to my Basic French Macaron […]

  4. […] start things off, prepare your macaron batter as usual. If you need a recipe, head over to my Basic French Macarons […]

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  7. […] more details on the macaron making process or you’re new to baking macarons, head over to my Basic French Macaron Recipe […]

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  11. Zia says:

    Hey 🙂, thank you for sharing such detailed and insightful inputs. These look lovely and hope to attempt these soonish. Just need clarity on one aspect, the baking temperature you’ve mentioned is it 295 degrees in Fahrenheit or Celsius? Here in the U.K. we use the Metric system ,so pls do tell as you’ve not specified that. Thanks in advance. Have a good rest of your day. Taa. X

  12. […] Basic French Macarons […]

  13. Addi says:

    i plan on making these soon! you said to not put more than one tray in the oven at a time, but letting them dry for too long can effect the final product. what do you do if you have 2 or more trays?? asking because i probably will. thank you!

    • Hello Addi! I think you’d be fine to get away with a third tray, but I wouldn’t recommend anything beyond that. Depending on your environment and climate you may be able to get away with it, but I notice less desirable results in my kitchen if they sit out for too long doing more than two or three trays!

  14. […] Basic French Macarons […]

  15. […] Basic French Macarons […]

  16. Nia says:

    Your macarons are so gorgeous! How do you keep them so white? Mine always come out ivory. Thank you!

    • Hello Nia! For white shells, I recommend adding white gel food coloring, along with a TINY bit of violet or blue food coloring as well. This can help offset the warm tones! Baking temperature is something to experiment with as well, you can try seeing if you can get away with a lower oven temperature for a longer bake time to avoid browning.

  17. Susan Rago says:

    It would be most helpful if you put in a Print option for the recipe ❤️❤️

  18. Ale says:

    Your macarons looks Amazing and so yummy!! ♥️ I have an electric stove, does the oven have to be programmed regular or can I program it conventional (with the fan)… and would it be the same time and temperature? Thanks in advance!

    • Hi Ale! Thank you for the kind words! Most convection ovens have the option to turn off the fan which is what I would recommend for this recipe. Using an oven with a fan can make your macaron shells lopsided.

  19. […] French Macarons […]

  20. Juliana says:

    Hi there thank you for the wonderful information, can I divide recipe in half , if so how much should be for the cream tarte ?
    Kinds regards
    Juliana R

  21. Tammy B says:

    I attempted my first batch of macarons today! They are not perfect but they are ok. My batter never would thin out and get smooth. It was quite stiff. I live in Columbia, Missouri and our heat is running most of the day. My humidity indoors is probably only 20%. I’m also wondering if I beat my egg whites too stiff?

  22. […] macaron tart crust, prepare macaron batter as usual. For a deep dive on macarons, head over to my Basic French Macarons Recipe to learn about troubleshooting and preparing for […]

  23. […] tint of blue. If you’re new to making macarons, I highly recommend reading through my post Basic French Macarons to get the run down to set you up for […]

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