No Rest Macarons Recipe
This post may contain affiliate links.
I have been baking macarons for many years and have tried different recipes and methods. Many recipes call for a resting time of 30 minutes or more, some even 2 hours, depending on the climate you live in. Did you know that you can bake macarons without resting the batter? Yes, it is true. And I want to share the no-rest macarons recipe with you.
Table of Contents
Why You’ll Love This Recipe
- Saves a lot of time. Whip, pipe, and bake. Check also No-bake Cheesecake.
- Small portion. I do not recommend doubling this recipe if you are baking just one tray at a time in the oven. Try the Strawberry or Hazelnut macaron shells recipe.
- Good for shape macarons. Try Flowers or Carrot Macarons.
Ingredients
- Flour: Almond flour. Very important to have finely ground almond flour.
- Sugar: Powdered sugar and white granulated sugar. I use the same brand, from Domino.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Albumen: Pasteurized egg white powder. Albumen helps to achieve stable meringue.
- Food coloring: Use gel or powdered food coloring. Make sure you are using water-based color and not oil-based.
How to Make No Rest Macarons
Preheat the convection oven to 300°F (150°C) with the baking rack in the middle. Measure out all ingredients using a digital kitchen scale. Line the baking sheet with a Silpat mat. Prepare a pastry bag with a round piping tip. I like to use Wilton 12.
Tip from Marina: Place the pastry bag in a large cup or pitcher with the sides folded over. This will help you to fill the bag without spillage.
If using a stand mixer, set up with a whisk attachment. Since the amount of ingredients for this recipe is small, you can use a hand mixer too. Just make sure mixing bowl and whisk attachments are clean and dry.
How to Make French Meringue and Macaronage
Sift together almond flour and powdered sugar and set aside. I used a food processor before to mix almond flour and powdered sugar, then sifted it 3 times. For this recipe, I only sift once. It also depends on the quality of almond flour you are using. My favorite almond flour is Blue Diamond. Add egg white into the mixing bowl and start whisking on low speed. Meanwhile, mix granulated sugar and albumen using a fork or whisk. This helps to prevent any clumps.
Add the sugar mixture to the eggs in a few parts, change the speed to medium-high, and keep whisking. Add food coloring. As soon as you see the meringue start to clump in the middle, stop whipping. Meringue should be shiny and have stiff peaks. You can also set up a timer. It takes 12-15 minutes on my Kitchen Aid Mixer. Add sifted almond flour and powdered sugar into egg whites all at once. This recipe, I wanted to simplify as much as I could.
Using a spatula, start folding together the egg whites and almond flour mix. At first, the batter will be lumpy. This is normal for this recipe. After you start mixing more, the batter will get smooth and glossy. Scrape the bottom of the bowl and make sure everything is incorporated. You can also use a paddle attachment in the mixer and pulse a few times, then continue folding with the spatula.
How to Check if Macaron Batter is Ready
Macaron batter should have “lava consistency”. Mix until the batter flows off the spatula in a very slow stream and doesn’t break. Some bakers do the “Figure 8 test”: You need to be able to drag the batter off the spatula into a figure 8.
How to Pipe and Bake Macarons
Fill the piping bag with the batter and pipe 1-inch macarons onto the baking mat. Use the template if needed. Download the template below.
Once you are done piping, take the baking tray and tap it hard on the counter once or twice. Use a toothpick to pop air bubbles, if needed. Bake macarons in the preheated oven to 300F (150C) for 14-16 minutes.
How to Check if Macarons are Fully Baked
To check if macarons are fully baked, you need to do the “wiggle test”. Stick your finger (be careful, they are hot) on one macaron and see if it wiggles on its feet. If it does, give it more time to bake ( about 1-2 minutes). If macarons do not move when you touch them with your finger, then they are done! Remove the tray from the oven and let it cool completely before removing the macarons. Pipe the second tray of macarons and repeat the process. If your oven allows you to bake two trays, then do so. The batter is fine to stay in the piping bag while you are baking the first tray.
Expert Tips
- Read recipe and get everything ready before baking.
- Accurately weigh all ingredients.
- Avoid liquids for coloring.
- Invest in a good quality macaron mat.
- Get to know your oven. Use oven thermometer.
- Make notes with baking time and temperature.
- Do not give up!
Recipe FAQs
There are many reasons for hollow macarons. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Yes, you can skip this ingredient. Your result may be different.
Store baked macaron shells at room temperature for a few days before filling.
Yes, freeze macaron shells in an airtight container for a few months.
My Latest Video
If you make macarons using this No Rest Macarons Recipe, please tag me on social media and make sure to leave a rating below on this blog post. I would love to see your creations!
Recipe
No Rest Macarons Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 fine mesh strainer
- 2 baking sheet pan
- 2 Silpat mat
- 1 pipping bag
- 1 round pipping tip
Ingredients
French Macaron Shells
- 100 gr white granulated sugar
- 100 gr egg whites room temperature
- 5 gr albumene (pasteurized egg white powder)
- 120 gr almond flour
- 120 gr powdered sugar
- 1 gr food coloring, gel or powder
Instructions
How to Make No Rest Method Macarons
- Preheat the oven to 300°F (150 °C) with the baking rack in the middle.
- Line the baking sheet with a Silpat mat.
- Prepare the Wilton 12 piping tip in a pastry bag.
- Measure out all ingredients using a digital kitchen scale.
- Sift together almond flour and powdered sugar and set aside.
- Add egg white into the mixing bowl and start whisking on the low speed.
- Mix granulated sugar and albumen with a fork or whisk.
- Add sugar mixture into the eggs in a few parts and change speed to medium-high and keep whisking.
- Add food coloring.
- As soon as you see meringue start to clump in the middle, stop whipping. Meringue should be shiny and have stiff peaks.
- Add sifted almond flour and powdered sugar into egg whites all at once.
- Using a spatula, start folding together the egg whites and the almond flour mix.
- Fill the piping bag with the batter and pipe 1-inch macarons onto the baking mat.
- Once you are done piping, take the baking tray and tap it hard on the counter once or twice. Use a toothpick to pop air bubbles.
- Bake macarons in the preheated oven to 300F (150C) for 14-16 minutes.
- Remove the tray from the oven and let it cool completely before removing the macarons.
- Pipe the second tray of macarons and repeat the process.
This recipe made me dance today happy macaron dance. I’ve tried several no rest recipes with no satisfying results, and today was the day, and today Marina changed my macaron game. This no rest recipe helps transform my macaron baking anxiety into pure pleasure. Shells came out full, beautifully baked and I saved so much time! Millions of carma points to you, Marina, for sharing this with the world FOR FREE! <3
Hello lovely I have a question is the weight of the almond flour before or after sifting ??and if I can’t get white egg powder can I use cream of Tatar ? I find when I get to the macronage stage it’s a tad dry but I’ve had success with your no rest recipe more than anyone else’s and Thankyou for that ❤️????????
Glad this recipe works for you! Weight of almomd flour is after sifting. Cream of tartar can be used in this recipe.
Hi lovely I have to say after countless failed “ no rest macaron recipes” yours worked I did a macaron dance lol
My mix was a small touch dry “ like the nipples took forever to go back in the mix then I did it with my finger so worked out ok ,I didn’t have th egg powder hard to get here in Australia so I used cream of Tatar would that have made it a tad dry ??oh and what colours do you use I got the gels but the violet comes out grey lol
Just another question I see you don’t do the “ Swiss method “ any reason ?
But I’m so glad I came across your page Thankyou ❤️❤️