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 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 macaron journey.
Table of Contents
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. Check also the Italian Meringue Recipe.
- If you are starting your macaron journey, I would highly recommend starting with this recipe.
Ingredients
- Flour: Almond flour. Make sure it is not an almond meal or mix.
- Egg: Egg whites at room temperature.
- Sugar: White granulated sugar and powdered sugar. You can also use Brown Sugar to make macaron shells.
Macarons Template Download
Equipment
- Stand mixer or electric hand mixer and bowl.
- Baking trays lined with Silpat mats.
- Medium bowl.
- Digital kitchen scale.
- Fine sieve.
- Flat rubber spatula.
- Pastry bag.
- #12 or #10 Wilton pipping tip or any 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 the template under the 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.
Add dry ingredients to the meringue and start folding in the batter. 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 a tall glass or a pitcher to hold the pastry bag.
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.
After that, tap the baking sheet pan with piped macaron shells on the countertop a few times to remove any bubbles. Use a toothpick if necessary. If you like, you can dust macarons with feuilletine flakes, espresso powder, or nuts at this step.
Allow the pipped shells to rest at room temperature until their surfaces form a dry skin. The shells should feel dry to the touch and should not stick to your finger.
L. Bake macaron shells in the preheated oven at 300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. Remove baked macaron shells from the oven and let them 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 shells of similar sizes. I have a recipe for making macaron shells using the No Rest Method.
Expert Tips
- See the Macarons Troubleshooting guide for macaron problems and how to fix them.
- 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 a kitchen scale.
- Do not age egg whites. Aging is just a waste of time (in my opinion). You can also try my Egg White Powder Macarons Recipe.
- Whip egg whites on Medium (or medium-high) speed. Start with a low speed.
- Water-based food coloring or powder is better for this recipe. Do not use oil-based colors.
- Use a tall plastic glass or a pitcher to hold the pastry bag.
- Use a template when piping macarons or baking mats with a template already.
- Get to know your oven and monitor the temperature. Use an oven thermometer.
- Assemble macarons with filling and let them mature in the refrigerator before eating. This is a very important step.
Recipe FAQs
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.
Use buttercream, ganache, caramel, curd, or jam. I have many recipes on my blog and YouTube Channel.
Common French Macaron Problems and How to Fix Them
Why did my macarons crack?
Possible causes include trapped air bubbles, an unstable meringue, insufficient resting, or excessive oven heat.
Solution: Pop visible bubbles before baking, allow the shells to develop a dry skin, and check your oven temperature.
Why don’t my macarons have feet?
This can happen when the batter is overmixed, the meringue is too weak, the oven temperature is unsuitable, or the shells have not developed the right surface before baking.
Solution: Check your meringue, macaronage consistency, resting conditions, and oven temperature.
Why are my macarons hollow?
Hollow shells can result from several factors, including meringue stability, folding technique, and baking conditions.
Solution: Aim for a glossy, stable meringue, fold the batter carefully, and test your oven temperature. Try changing one variable at a time.
Why are my macarons lopsided?
Uneven piping, an angled piping bag, air currents, or uneven oven heat can contribute to lopsided shells.
Solution: Pipe vertically, use a level baking sheet, and make sure your oven heats evenly.
Why do my macarons stick to the parchment paper?
The shells may be underbaked or not fully cooled.
Solution: Let them cool completely. If the bottoms remain wet or sticky, extend the baking time slightly on your next batch.
Frequently Asked Questions
Can I make French macarons without a stand mixer?
Yes. A hand mixer works well, although whipping egg whites to stiff peaks may take longer.
Do I need to age the egg whites?
Not necessarily. Fresh egg whites can work well if you weigh them accurately and whip them to the correct consistency. Some bakers prefer aged egg whites, but they are not a requirement for every successful batch.
Can I use almond meal instead of almond flour?
Finely ground almond flour generally produces smoother shells. Coarse almond meal may result in a rougher surface.
Why do macarons need to rest before serving?
The filling gradually hydrates the inside of the shells, creating a softer, chewier texture. This process is called maturation.
Are French macarons gluten-free?
Traditional macaron shells are naturally gluten-free because they are made with almond flour rather than wheat flour. However, check all ingredient labels and avoid cross-contamination if preparing them for someone who must avoid gluten.
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Recipe
French Meringue Macarons Shells
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
French Meringue Macarons Shells
- 100 gr egg whites room temperature
- 100 gr granulated sugar
- 125 gr almond flour
- 150 gr powdered sugar
Instructions
French Meringue Macarons Shells
- 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 to the meringue and start folding in the batter. 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 piped macaron shells on the countertop a few times to remove any bubbles. Using a toothpick is necessary. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven at 300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat on a baking sheet pan. When the shells have cooled, completely remove them from the baking mat and pair them with shells of similar sizes.
So happy with this recipe! Macarons came out perfect!