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As I mentioned in this Top Ten post, I’m a big fan of macarons. I love baking them, filling them, researching them, and naturally…eating them! They have a wonderful texture with a crunchy shell and soft interior. So incredibly tasty!



This is to my favourite recipe but everyone’s ovens and techniques are different. After many many many attempts at baking macarons, I have a few tips for succeeding in your macaron baking:

1) Don’t give up. You’re going to fail. It’s inevitable. But you WILL succeed in the end!

2) Try out different recipes, oven temperatures and baking times.

3) Aging egg whites? I don’t! Try it both ways.

4) Food colouring? Gel, liquid or powder? I use gel, but try them out (or work with what you’ve got)

5) Learn how to accept failure and dance around the room like a crazy person when you succeed!

6) Practice. A lot.

I am probably the most amateur of amateur bakers. My experience level? Rice crispy master. So if I can do it, you can too!

Macaron Shells:

-130 grams almond flour*

-160 grams icing sugar

-90-100 grams room temperature egg whites (about 3 eggs)

-65 grams superfine sugar

*You can make your own by pulsing in a food processor with the icing sugar.

(Note: You may need to add more dry/wet ingredient if flavouring or colouring the shells)

I know there is a ton of steps, but I wanted this recipe to be easy to understand and read. I hate it when recipe’s just have all of the instructions in one paragraph so I hope this will help you succeed in your macaron adventures!


1) Whisk the almond flour and icing together and sift twice. Set aside. (If adding dry flavouring, do this now. eg: matcha powder, cocoa, cinnamon) You can also process the icing sugar and almond meal together to get a finer powder and smoother shell before sifting.

2) Use an electric mixer to beat the egg whites on medium until soft peaks form.

3) Once soft peaks form, gradually add the superfine sugar

4) Increase the speed to medium-high until stiff peaks form. Keep mixing until the egg whites clump onto the mixer attachment when you lift it up. Add your food colouring here if desired and mix a little bit more until combined.

5) This step is very very important! Sift in about half of the almond/sugar mixture. Fold the egg whites and almond/flour mixture together until mixed a little with a rubber spatula. Don’t incorporate the mixtures completely.

6) Now sift in the rest of the dry mixture.

7) Fold the batter together by flattening the mixture against the side of the bowl and scraping it off. Keep on doing this until you get a lava-like consistency. You can test this by scooping up a large amount of the matter and holding it up. If it runs off of the rubber spatula in ribbons, than it’s good. If not, fold it a couple times more and test again.

8) Put your batter into a piping bag or ziploc bag (I use a ziploc and it works perfectly)

9) Pipe small mounds (about 1 inch) onto a double insulated baking tray, two layers of regular cookie sheets, or two layers of parchment paper. You’ll want to have at least one layer of parchment paper on your trays.  This will reduce the bottoms from burning and sticking to the tray. You can also use a Silpat if you have one (this works well!)

10) Now, firmly tap the trays against the counter a few times to flatten out the batter as well as allow any air bubbles at the top to break so they won’t crack.

11) Allow your macarons to rest in a cool place until they form a *skin. Rest time could vary from 15 mins. to 1 hour, depending on the humidity.

*When a skin forms, you should be able to lightly touch the macaron shell without the batter sticking to your finger!

12) Preheat your oven to 150 degrees Celsius or about 300 degrees Fahrenheit.

13) Before putting macarons in the oven, lower the temperature to 130 degrees Celsius or 260 degrees Fahrenheit.

14) A lower temperature will cause your macarons to bake slower and longer, but it will prevent your shells from browning to quickly. If you’re baking two trays at once, swap the top and bottom trays half way through. Baking time varies between 15-25 minutes. Don’t fret if feet don’t form right away! Mine usually took about 7 minutes to form. Once feet form, open the oven door for about 5 seconds to allow some heat to escape and close again.

15) To test when your macarons are ready, gently lift the macaron from the parchment paper. If it lifts of cleanly, its ready! If the base sticks to the paper and is uncooked, allow it to cook for a little longer.

16)  Let the shells cool and gently peel off the parchment paper. Now you can fill them with some yummy filling! Enjoy!


These are Strawberry-Rhubarb filled macarons. Want the recipe for the filling?

Comment down below and I’ll post the recipe 🙂