French Meringue Macarons Shells

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What is French Meringue? French meringue is made simply by beating egg whites with sugar. I would say it’s a basic meringue that is used in baking. It is also the simplest form of all the meringue techniques. French Meringue Macarons Shells are not hard to make. I am sharing a simple recipe that I always recommend for the start of your macarons journey.

white macarons shells in the box.

Why you’ll love this recipe

  • This recipe was shared by professional chef Antonio Bachour.
  • A basic recipe that works great for a home or professional kitchen.
  • This is the easiest recipe based on French meringue.
  • If you are just starting your macarons journey I would highly recommend starting with this recipe.

Ingredients note

labeled ingredients for this recipe on the table.

macarons template download 

Equipment to make macarons

  • Stand mixer or electric hand mixer and bowl.
  • Baking trays lined with Silpat mats.
  • Medium bowl.
  • Kitchen scale.
  • Fine sieve.
  • Flat rubber spatula.
  • pastry bag.
  •  #12 or #10 Wilton pipping tip or any plain round tip.
  • Water-based food coloring or powder.

How to make this recipe

Get all ingredients and equipment ready. Download and print the template. Place template under baking mat. You can also use the baking mat for macarons with a template already.

In the mixing bowl sift together almond flour and powdered sugar. Set aside. 

In the mixing bowl of a stand mixer add egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy with medium peaks. This will take 10-15 minutes. At the end add food coloring and whip again for 20 -30 seconds. 

powdered sugar and almond flour in the fine sieve.
French meringue on the whisk.

Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a Wilton 12-round tip attached. I would recommend using tall glass or pitcher to hold the pastry bag.

macarons batter in the mixing bowl with a spatula.
macarons batter in the pastry bag and the pitcher.

Pipe macaron shells on the baking mat. Hold the piping bag straight at 90 degrees to the Silpat mat and pipe little dollops (about 1” in diameter). Flick the tip of the bag as you finish each cookie to minimize peaks.

Top the baking sheet pan with pipped macaron shells on the countertop a few times to remove any bubbles. Using a toothpick is necessary. If you like you can dust macarons with feuilletine flakes, espresso powder, or nuts at this step.

pipped macaron shells on the Silpat baking mat.
finger touching macaron shell.

Let shells rest on the countertop until no batter sticks to your finger when you touch it. 

Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 

Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. 

My Latest Video

I have recorded a video lesson on how to make macaron shells using the No Rest Method. If you like to use different meringue to make macaron shells I have an Italian Meringue Macaron Shells recipe.

Expert Tips

  • Do not stress and Do not give up! Possible to master this whimsical dessert. Just takes a little practice, patience, and time.
  • Measure all ingredients. Use kitchen scale.
  • Do not age egg whites. Aging is just a waste of time (in my opinion).
  • Whip egg whites on Medium (or medium-high) speed. Start with low speed.
  • Water-based food coloring or powder is better for this recipe.
  • Use tall plastic glass or pitcher to hold the pastry bag.
  • Use a template when pipping macarons or baking mats with a template already.
  • Get to know your oven and monitor temperature.
  • Assemble macarons with filling and let them mature in the refrigerator before eating.
white macarons shells in the box.

Recipe FAQs

When macarons are ready to bake?

Macarons need to form a thin layer on the top. When you touch the macaron with your finger and none of the batter sticks, they are ready to bake. Time will be different, it depends on the humidity where you live.

Why are my macarons cracked?

This happens if the macaron shells have not had enough time to rest before baking.

Why are my macarons hollow?

There can be many reasons for this: not stable meringue, incorrect folding technique, or wrong oven temperature.

Why are my macarons lopsided?

The most common reasons are piping techniques, an uneven baking pan in the oven, or a fan in the oven.

What to use for macaron filling?

Use buttercream, ganache, caramel, curd or jam. I have many recipes on my blog and YouTube Channel.

More Recipes You’ll Love

If you make these French Meringue Macaron Shells, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

french meringue macarons shells

French Meringue Macarons Shells

Marina
This is a basic French Meringue Macarons Shells recipe that will start your macarons journey and love from the first bite.
4.67 from 15 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 30 macarons
Calories 57 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula
  • 1 digital kitchen scale
  • 1 pastry bag
  • 1 round pipping tip
  • 1 baking mat

Ingredients
  

  • 120 gr (1 cup) almond flour
  • 150 gr (1 1/4 cup) powdered sugar
  • 100 gr (1/2 cup) egg whites (from 3 large eggs) room temperature
  • 100 gr (1/2 cup) granulated sugar

Instructions
 

  • Get all ingredients and equipment ready. 
  • Download and print the template, and place it under the baking mat.
  •  In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes. 
  • At the end add food coloring and whip again for 20 -30 seconds. 
  • Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top the baking sheet pan with pipped macaron shells on the countertop a few times to remove any bubbles. Using a toothpick is necessary. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. 

Notes

Egg whites must be at room temperature.
Do not overmix macaronage. 
Use an oven thermometer to check the temperature inside. 
Macarons need to mature in the fridge for 12-24 hours before you can enjoy them. 
 

Nutrition

Serving: 1macaronCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 0.1gSodium: 6mgPotassium: 6mgFiber: 0.4gSugar: 8gCalcium: 9mgIron: 0.2mg
Tried this recipe?Let us know how it was!

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