The Best Tips to Make Perfect French Macarons Every Time

French macarons are delicate, delicious, and stunning to look at—but let’s be honest, they can also be incredibly tricky to master. If you’ve ever ended up with cracked tops, hollow shells, or lopsided cookies, you’re not alone! The good news? With the right technique, ingredients, and a few tested tricks, you can make perfect macarons at home.

Whether you're a beginner baker or looking to improve your macaron game, this blog post will walk you through the best tips for baking perfect French macarons every time.

Here you can find a curated collection on my favorite tools and ingredients I use to make French Macarons! 

 1. Use Aged Egg Whites

Aged egg whites have reduced moisture, which helps create a more stable meringue. To age egg whites, separate them and leave them cover in the fridge for 24–48 hours before using. Let them come to room temperature before whipping.

Pro Tip: If you're short on time, microwave your egg whites for just a few seconds to remove excess moisture—but be careful not to cook them!

 2. Weigh Your Ingredients

Precision is everything when making macarons. Always use a kitchen scale to measure ingredients in grams instead of relying on cups or tablespoons. Even a small measurement error can throw off your batter consistency.

3. Sift Dry Ingredients—Twice

Almond flour and powdered sugar must be sifted (twice, if possible) to remove clumps and ensure a silky-smooth macaron shell. Don’t skip this step if you want that iconic smooth finish!

 4. Master the Macaronage

The macaronage process is where many bakers go wrong. After folding the dry ingredients into the whipped meringue, the batter should flow slowly like lava. It should be thick enough to hold its shape but soft enough to smooth out when piped.

Macaronage test: Drop a bit of batter onto parchment—if it smooths out within 10 seconds without being runny, you’re ready to pipe!

 5. Check Oven Temperature and Use an Oven Thermometer

Macarons are sensitive to temperature. Even a 5° difference can cause hollow shells or browning. Use an oven thermometer to verify the actual temperature of your oven—not just what the dial says.

Bake at: 300°F (150°C), but every oven is different—testing is key.

 6. Let Macarons Rest Before Baking

After piping, let your macarons sit at room temperature for 20–40 minutes until they form a skin. The surface should be dry to the touch. This helps prevent cracking and encourages that sought-after “macaron foot” to develop during baking.

 7. Watch the Humidity

Macarons and humidity are not friends. Avoid making macarons on very humid days or in steamy kitchens. If necessary, run a dehumidifier or air conditioner before baking.

 8. Use a Template for Even Sizes

Use a printed template under your parchment to help pipe consistent sizes or a line your baking sheet with a macaron mat. This ensures even baking and easier matching when sandwiching your cookies.

 9. Don’t Overfill Your Macarons

After all the effort to make a perfect shell, don’t let the filling ruin it. Use a piping bag and pipe just enough to fill without oozing over the edge. Let the filled macarons mature in the fridge for 24 hours before serving for the best texture and flavor.

10.- Practice Makes Perfect

Don’t be discouraged if your first few batches aren’t flawless—macarons are known for being fussy! The key is to practice, practice, practice and learn from each attempt. Keep notes on your ingredients, folding technique, oven settings, and the weather—yes, even that can affect your results. Every batch will teach you something new, and with time, you’ll start recognizing what works best in your kitchen. Mistakes are simply part of the journey to macaron mastery!

You can also buy a macaron kit at Sur La Table or sign up for one class to get your hands on a macaron class!

Perfect French macarons are possible with practice, patience, and the right technique. Don’t let early failures discourage you—they’re part of the learning process! Once you get the hang of it, these dainty treats are as satisfying to make as they are to eat.