{"id":740716,"date":"2018-07-24T10:31:09","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/french-macarons\/"},"modified":"2024-02-27T11:18:31","modified_gmt":"2024-02-27T17:18:31","slug":"french-macarons","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/french-macarons\/","title":{"rendered":"Macarons"},"content":{"rendered":"<p>These days, no fancy bakery display is complete without an array of French macarons. And who can resist picking up a few of these airy cookies filled with rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttercream<\/a>? You can certainly buy dozens to take home, but you can also learn how to make a macaron recipe yourself so you can enjoy them anytime you&#8217;re feeling indulgent and fancy.<\/p>\n<h2>What are French macarons?<\/h2>\n<p>These cookies are an enigma: chewy yet crisp, airy but rich. Even if you&#8217;ve enjoyed these cookies before, you may still be asking what macarons are exactly.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/macarons-vs-macaroons-which-cookie-is-which\/\" data-name=\"www.tasteofhome.com\/article\/macarons-vs-macaroons-which-cookie-is-which\/\" data-module=\"content engagement\" data-position=\"embedded links\">Macarons<\/a> (which are\u00a0<em>not<\/em> the same as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/first-place-coconut-macaroons\/\" data-name=\"www.tasteofhome.com\/recipes\/first-place-coconut-macaroons\/\" data-module=\"content engagement\" data-position=\"embedded links\">macaroons<\/a>) are meringue-like cookies made with almond flour. These light cookies are baked until crisp on the outside and chewy on the inside. The cookies are usually filled with buttercream, though you may see versions with jam, ganache or citrus curd.<\/p>\n<h2 id=\"recipe\">Ingredients for\u00a0French Macarons<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1814891\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/10\/TOHFM23_226955_P2_MD_09_16_5b.jpg?fit=700%2C467\" alt=\"Taste Of Home's French Macarons Dessert Recipe\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li>Almond flour<\/li>\n<li>Confectioners&#8217; sugar<\/li>\n<li>Egg whites<\/li>\n<li>Superfine sugar<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Buttercream:<\/strong><\/p>\n<ul>\n<li>Unsalted butter<\/li>\n<li>Confectioners&#8217; sugar<\/li>\n<li>Heavy whipping cream<\/li>\n<li>Vanilla extract<\/li>\n<li>Salt<\/li>\n<li>Optional: gel food coloring<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Pulse the almond flour<\/h3>\n<p>Use a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-kitchen-scale\/\" data-name=\"www.tasteofhome.com\/article\/best-kitchen-scale\/\" data-module=\"content engagement\" data-position=\"embedded links\">kitchen scale<\/a> to measure out the ingredients. Macarons require precise measurements, and a scale ensures you&#8217;ll get all the right proportions.<\/p>\n<p>Once your ingredients are measured, pulse the almond flour and 3 tablespoons of confectioners&#8217; sugar together until very fine. Then pass the mixture through a fine mesh sieve and get rid of any large pieces that remain. This may seem like overkill, but a fine texture is essential. Even fine almond flour will have large bits in it. Pulsing in the food processor and sifting will lighten the mix and remove any chunks.<\/p>\n<p><em>Test Kitchen Tip:\u00a0<\/em>Choose <a href=\"https:\/\/www.amazon.com\/365-Everyday-Value-Almond-Flour\/dp\/B07NRJ7LQ8\/\" data-name=\"www.amazon.com\/365-Everyday-Value-Almond-Flour\/dp\/B07NRJ7LQ8\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">almond flour<\/a> that&#8217;s processed without the almond skins. These skins can cause the flour to have an imperfect consistency.<\/p>\n<h3>Step 2: Whisk egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1816188\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_1-scaled-e1666209539943.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Next, get out your stand mixer fitted with the whisk attachment. Make sure the bowl and the whisk are squeaky clean for success with this step.<\/p>\n<p>Add the egg whites and salt to the bowl and whisk on medium-low speed until frothy. Then slowly add the superfine sugar. Take your time; this process will take about 2 minutes.<\/p>\n<p>Add in the remaining confectioners&#8217; sugar and bump up the speed to high. Whisk until the meringue is glossy and <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\">stiff peaks<\/a> form\u2014about another 2 to 3 minutes.<\/p>\n<p><em>Test Kitchen Tip:<\/em> Superfine sugar dissolves better in the meringue, so make sure to use that over granulated sugar.<\/p>\n<h3>Step 3: Fold<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1816189 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_2-scaled-e1666209485222.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>This is the first major hurdle when learning how to make a macaron recipe: getting the folding just right. If you&#8217;re not familiar, <a href=\"https:\/\/www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\">folding<\/a> is a gentle way of incorporating a heavy mixture into a light, airy mixture.<\/p>\n<p>Add your meringue into a large, wide-mouthed bowl. You&#8217;ll need the space.<\/p>\n<p>Add in about a third of the almond flour mixture into the meringue and fold lightly. Start at the outside, scrape along the bottom of the bowl towards you with a flexible spatula, continue up the side and scoop the mixture over the top. When that first bit of almond flour is well incorporated, add in the next third of the flour mixture and then the last third.<\/p>\n<p>As you work, turn the bowl and just continue to work slowly and carefully starting along the outside of the bowl. You do not want to deflate the egg whites! Egg whites give these cookies their signature texture.<\/p>\n<p>In the end, you don&#8217;t want to see any large bits of egg whites. Undermixed batter can cause the cookies to crack. Your finished macaron batter should be uniform. When you pull your spatula through the batter, you&#8217;ll see the bottom of the bowl before the batter slowly flows back together. Our Test Kitchen compares it to &#8220;slow lava.&#8221;<\/p>\n<h3>Step 4: Pipe the macaron shells<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1816187 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_3-scaled-e1666209643995.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer your macaron batter into a piping bag fitted with a basic round piping tip; something like this <a href=\"https:\/\/www.amazon.com\/Wilton-Decorating-Tip-1A-Carded-Package\/dp\/B00YD0O4FK\/\" data-name=\"www.amazon.com\/Wilton-Decorating-Tip-1A-Carded-Package\/dp\/B00YD0O4FK\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">#1A tip<\/a> works well.<\/p>\n<p>Take your cookie sheet outfitted with a <a href=\"https:\/\/www.surlatable.com\/silpat-macaron\/PRO-2106516.html?start=NaN\" data-name=\"www.surlatable.com\/silpat-macaron\/PRO-2106516.html?start=NaN\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">pastry mat<\/a> (with the outlines already marked) or parchment paper and start piping. Keep the bag and the tip perpendicular to the cookie sheet. Keeping this posture is critical for evenly shaped macarons.<\/p>\n<p>If you don&#8217;t have a pastry mat with the outlines already marked, you can draw your own template onto a sheet of parchment. Macarons are generally about 1-1\/2 to 2 inches across, so break out that <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-a-kitchen-ruler\/\" data-name=\"www.tasteofhome.com\/article\/why-you-need-a-kitchen-ruler\/\" data-module=\"content engagement\" data-position=\"embedded links\">kitchen ruler<\/a> and get tracing. If you need a guide, trace around the lip of a shot glass; it&#8217;s the perfect size.<\/p>\n<p><em>Test Kitchen Tip:\u00a0<\/em>Use a cookie sheet (that&#8217;s a baking sheet without a lip) as compared to a rimmed baking sheet. A rim can cause the cookies to not rise properly later.<\/p>\n<h3>Step 5: Tap and rest<\/h3>\n<p>With your cookies perfectly piped, give the cookie sheet a tap on the counter to release any air bubbles inside the batter. If you notice any remaining large air bubbles, you can pop them carefully with a toothpick.<\/p>\n<p>Then walk away. Once they\u2019re piped it\u2019s important to let them sit so they can form a shell.<\/p>\n<p>On a dry day, this will take about 15 minutes; but if humidity is high, it may take over an hour. The macarons are ready to bake when you tap the top of a shell and it&#8217;s no longer tacky.<\/p>\n<h3>Step 6: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1816186\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_4-scaled-e1666209711149.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Before you pop your cookie sheet of macaron shells in the oven, check your oven&#8217;s temperature. Because these cookies are a bit more temperamental than the standard chocolate chip, precise temperature is key. Use an affordable <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-thermometer-secret-to-perfect-bakes\/\" data-name=\"www.tasteofhome.com\/article\/oven-thermometer-secret-to-perfect-bakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">oven thermometer<\/a> to verify the temp.<\/p>\n<p>Once you&#8217;re sure that your oven is truly at 300\u00b0F, bake the cookies one tray at a time for 14 to 16 minutes.<\/p>\n<p>Remove them from the oven and allow the cookies to cool completely on the baking sheet\u2014no need to move them to a wire rack. These cookies are fragile, so handling them as little as possible is best.<\/p>\n<p>You\u2019ll know when they\u2019re properly baked when they\u2019re slightly crispy and they release easily from the parchment paper. Macarons that have been baked correctly will also have a shiny top without cracks and a lip around the bottom edge of the cookie that pastry chefs refer to as feet.<\/p>\n<h3>Step 7: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1816191\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_5-scaled-e1666217939634.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Once your shells are done baking, you can move on to making a lush buttercream filling. After baking the macaron shells, this part is a breeze!<\/p>\n<p>Start by beating <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">softened butter<\/a> in the bowl of a stand mixer (your hand mixer will also work here). Slowly add in the confectioners&#8217; sugar until well incorporated. Then add in the cream, vanilla extract and a pinch of salt. If you&#8217;re looking to add color, this is the time to add food coloring. Beat the mixture until the buttercream is velvety smooth.<\/p>\n<p>Add the buttercream to a pastry bag fitted with a basic round tip.<\/p>\n<p><em>Test Kitchen Tip:\u00a0<\/em>Vanilla extract is the go-to for flavoring frosting, but feel free to use other extracts as well. Peppermint, lemon or almond extract are all yummy substitutions.<\/p>\n<h3>Step 8: Put it all together<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1816190\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_6-scaled-e1666209917179.jpg?fit=700%2C468\" alt=\"Taste Of Home's French Macarons Cookie Recipe\" width=\"700\" height=\"468\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>All that&#8217;s left is to pipe a bit of buttercream onto half of the macaron shells. Sandwich the cookies together to make perfect macarons. You can enjoy them right away or cover and refrigerate until you&#8217;re ready to indulge.<\/p>\n<h2>How do you store macarons?<\/h2>\n<p>Because of the buttercream filling, macarons are best stored in the refrigerator. Store them in an airtight container, placing layers of parchment between layers if stacking.<\/p>\n<p>These cookies are best enjoyed at room temperature. When you&#8217;re starting to crave dessert, let them sit out at room temperature for about 30 minutes before diving in.<\/p>\n<h2>Macaron Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1814892\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/10\/RDF23_226955_P2_MD_09_16_2b.jpg?fit=700%2C467\" alt=\"Rdf23 226955 P2 Md 09 16 2b\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you make macarons without almond flour?<\/h3>\n<p>Almond flour is traditional for this type of cookie, but you can use alternatives! Swap out the almond flour for another type of nut flour like hazelnut, pistachio or pecan flour. Follow the exact same steps as you would for a traditional macaron (pulsing in a food processor and sifting).<\/p>\n<p>If you don&#8217;t have nut flour on hand, you won&#8217;t be able to make macarons. Nut flour is essential for making these cookies. Fortunately, finding almond flour is easier than ever. Many big box stores carry it and you can always find it online.<\/p>\n<h3>How long does it take to make macarons?<\/h3>\n<p>Macarons are one of those all-day baking projects, so don&#8217;t attempt to make these after dinner one evening! Set aside a good three hours to make these cookies. There will be some downtime with allowing shells to rest and bake, though.<\/p>\n<h3>Can you dye macarons?<\/h3>\n<p>Yes, you can add food coloring to macaron batter. But before you rummage in your baking supplies, take this bit of advice to heart: Always use gel food coloring, <em>never<\/em> liquid.<\/p>\n<p>Liquid dye will alter the consistency of the batter which you do not want with a fussier recipe like this. Gel coloring, on the other hand, will add potent color without compromising the consistency.<\/p>\n<h3>What if your macarons don&#8217;t have &#8220;feet?&#8221;<\/h3>\n<p>The foot of a macaron is that ruffled ridge along the outside edge. If your macarons don&#8217;t have that edge and lift, it&#8217;s because they didn&#8217;t rest long enough before going into the oven.<\/p>\n<p>Humidity has a major effect on how the shells dry. On a cool, dry day in February, the shells can dry in 15 minutes; on a humid July day, it could take an hour or more. Make sure to test the dryness of the shells by tapping the top with your finger. They are dry enough to bake when the top is no longer tacky.<\/p>\n<p>Without this feature, your macarons will not have the right texture. You&#8217;ll want to start again.<\/p>\n<h3>What if the macaron shells are hollow?<\/h3>\n<p>Hollow shells are also a common macaron mistake. Hollow shells (versus ones that are crisp outside and chewy inside) are the result of overmixed batter. Be very mindful as you fold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These cookies are a French classic, but you don&#8217;t need to rush to a patisserie. Learn how to make macarons at home and get all the tips from our pastry pros.<\/p>\n","protected":false},"author":7970,"featured_media":1966059,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,304158,304423,306027,305271,304288,305487,306171,305334,304515,305339,306194,303966,304408,304368,303887,306848,304268,306053,304458,307449,304133,304558,324623,306067,303994,304150,303883,304117,304473],"categories-v2":[310469,308500,310461,309438,308821,308988,311758,308481,309216,259620,310796,312036,309337,308880,309347,312060,308495,308813,308745,308478,309603,259483,339859,308865,310465,340592,308910,309177,311812,308528,309434,308476,308705,308876],"coauthors":[30375],"recommended_recipes":[{"post_title":"Coconut Macaroons","post_link":"\/recipes\/chewy-coconut-macaroons\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_27356_EricKleinberg_7.jpg"},{"post_title":"Macaroon Bars","post_link":"\/recipes\/macaroon-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Macaroon-Bars_EXPS_HHRBZ22_10012_P3_CK_08_11_4b.jpg"},{"post_title":"Swiss Macaroni and Cheese","post_link":"\/recipes\/swiss-macaroni-and-cheese\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46242_RM1784744D51B-2.jpg"},{"post_title":"Passover Macaroons","post_link":"\/recipes\/passover-macaroons\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHcom23_8183_P2_MD_02_08_3b.jpg"},{"post_title":"Cajun Macaroni","post_link":"\/recipes\/cajun-macaroni\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Macaroni_EXPS_GBBZ22_17398_E10_15_1b.jpg"},{"post_title":"Strawberry Macarons","post_link":"\/recipes\/strawberry-macarons\/","post_image":"\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg"},{"post_title":"Chocolate Macadamia Macaroons","post_link":"\/recipes\/chocolate-macadamia-macaroons\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Macadamia-Macaroons_EXPS_TOHCA23_35555_P2_MD_12_01_2b.jpg"},{"post_title":"Chocolate Macaroon Bars","post_link":"\/recipes\/chocolate-macaroon-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Macaroon-Bars_exps49346_THCA1917912A03_11_2bC_RMS.jpg"},{"post_title":"Macaroni Pie","post_link":"\/recipes\/macaroni-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Macaroni-Pie_EXPS_TOHcom23_273030_P2_MD_08_16_2b.jpg"},{"post_title":"Why Are French Macarons So Expensive?","post_link":"\/article\/why-are-macarons-so-expensive\/","post_image":"\/wp-content\/uploads\/2023\/02\/Lemon-macaroons-FT23_272707_ST_2_09_3-TMB-studio.jpg"},{"post_title":"Mocha-Walnut Macarons","post_link":"\/recipes\/mocha-walnut-macarons\/","post_image":"\/wp-content\/uploads\/2020\/08\/Mocha-Walnut-Macaroons_EXPS_TOHDJ21_134548_E08_04_4b.jpg"},{"post_title":"French Onion Mac and Cheese","post_link":"\/recipes\/french-onion-mac-and-cheese\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Macarons","post_link":"\/recipes\/lemon-macarons\/","post_image":"\/wp-content\/uploads\/2023\/03\/Lemon-Macarons_EXPS_FT23_272707_ST_2_09_1.jpg"},{"post_title":"Chocolate Macaroon Cake","post_link":"\/recipes\/chocolate-macaroon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20948_TH10385D52.jpg"},{"post_title":"White Chocolate Maple Pecan Macaroons","post_link":"\/recipes\/white-chocolate-maple-pecan-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps166366_THCA173831B03_03_3b.jpg"},{"post_title":"Almond Macaroons","post_link":"\/recipes\/almond-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Almond-Macaroons_exps151138_SD2401788B06_12_5bC_RMS.jpg"},{"post_title":"Macaroon Apple Pie","post_link":"\/recipes\/macaroon-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9027_C2888C49D-2.jpg"},{"post_title":"Magic Macaroons","post_link":"\/recipes\/magic-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps178479_UH153291A04_29_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/french-macarons\/","name":"Macarons","datePublished":"2018-07-24","dateModified":"2024-02-27","prepTime":"PT60M","cookTime":"PT15M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These cookies are a French classic, but you don't need to rush to a patisserie. Learn how to make macarons at home and get all the tips from our pastry pros.","recipeIngredient":["MACARON SHELL:","1-1\/3 cups almond flour","2-1\/4 cups confectioners' sugar, divided","4 large egg whites, room temperature","1\/8 teaspoon salt","2 tablespoons superfine sugar","BUTTERCREAM FILLING:","1\/4 cup unsalted butter, softened","1 cup confectioners' sugar","2 tablespoons heavy whipping cream","1\/2 teaspoon vanilla extract","1\/8 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Pulse the almond flour","text":"Use a kitchen scale to measure out the ingredients. Macarons require precise measurements, and a scale ensures you'll get all the right proportions. Once your ingredients are measured, pulse the almond flour and 3 tablespoons of confectioners' sugar together until very fine. Then pass the mixture through a fine mesh sieve and get rid of any large pieces that remain. This may seem like overkill, but a fine texture is essential. Even fine almond flour will have large bits in it. Pulsing in the food processor and sifting will lighten the mix and remove any chunks. Test Kitchen Tip: Choose almond flour that's processed without the almond skins. These skins can cause the flour to have an imperfect consistency."},{"@type":"HowToStep","name":"Whisk egg whites","text":"Next, get out your stand mixer fitted with the whisk attachment. Make sure the bowl and the whisk are squeaky clean for success with this step. Add the egg whites and salt to the bowl and whisk on medium-low speed until frothy. Then slowly add the superfine sugar. Take your time; this process will take about 2 minutes. Add in the remaining confectioners' sugar and bump up the speed to high. Whisk until the meringue is glossy and stiff peaks form\u2014about another 2 to 3 minutes. Test Kitchen Tip: Superfine sugar dissolves better in the meringue, so make sure to use that over granulated sugar.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_1-scaled-e1666209539943.jpg?fit=700,468"},{"@type":"HowToStep","name":"Fold","text":"This is the first major hurdle when learning how to make a macaron recipe: getting the folding just right. If you're not familiar, folding is a gentle way of incorporating a heavy mixture into a light, airy mixture. Add your meringue into a large, wide-mouthed bowl. You'll need the space. Add in about a third of the almond flour mixture into the meringue and fold lightly. Start at the outside, scrape along the bottom of the bowl towards you with a flexible spatula, continue up the side and scoop the mixture over the top. When that first bit of almond flour is well incorporated, add in the next third of the flour mixture and then the last third. As you work, turn the bowl and just continue to work slowly and carefully starting along the outside of the bowl. You do not want to deflate the egg whites! Egg whites give these cookies their signature texture. In the end, you don't want to see any large bits of egg whites. Undermixed batter can cause the cookies to crack. Your finished macaron batter should be uniform. When you pull your spatula through the batter, you'll see the bottom of the bowl before the batter slowly flows back together. Our Test Kitchen compares it to \"slow lava.\"","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_2-scaled-e1666209485222.jpg?fit=700,468"},{"@type":"HowToStep","name":"Pipe the macaron shells","text":"Transfer your macaron batter into a piping bag fitted with a basic round piping tip; something like this #1A tip works well. Take your cookie sheet outfitted with a pastry mat (with the outlines already marked) or parchment paper and start piping. Keep the bag and the tip perpendicular to the cookie sheet. Keeping this posture is critical for evenly shaped macarons. If you don't have a pastry mat with the outlines already marked, you can draw your own template onto a sheet of parchment. Macarons are generally about 1-1\/2 to 2 inches across, so break out that kitchen ruler and get tracing. If you need a guide, trace around the lip of a shot glass; it's the perfect size. Test Kitchen Tip: Use a cookie sheet (that's a baking sheet without a lip) as compared to a rimmed baking sheet. A rim can cause the cookies to not rise properly later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_3-scaled-e1666209643995.jpg?fit=700,468"},{"@type":"HowToStep","name":"Tap and rest","text":"With your cookies perfectly piped, give the cookie sheet a tap on the counter to release any air bubbles inside the batter. If you notice any remaining large air bubbles, you can pop them carefully with a toothpick. Then walk away. Once they\u2019re piped it\u2019s important to let them sit so they can form a shell. On a dry day, this will take about 15 minutes; but if humidity is high, it may take over an hour. The macarons are ready to bake when you tap the top of a shell and it's no longer tacky."},{"@type":"HowToStep","name":"Bake","text":"Before you pop your cookie sheet of macaron shells in the oven, check your oven's temperature. Because these cookies are a bit more temperamental than the standard chocolate chip, precise temperature is key. Use an affordable oven thermometer to verify the temp. Once you're sure that your oven is truly at 300\u00b0F, bake the cookies one tray at a time for 14 to 16 minutes. Remove them from the oven and allow the cookies to cool completely on the baking sheet\u2014no need to move them to a wire rack. These cookies are fragile, so handling them as little as possible is best. You\u2019ll know when they\u2019re properly baked when they\u2019re slightly crispy and they release easily from the parchment paper. Macarons that have been baked correctly will also have a shiny top without cracks and a lip around the bottom edge of the cookie that pastry chefs refer to as feet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_4-scaled-e1666209711149.jpg?fit=700,468"},{"@type":"HowToStep","name":"Make the filling","text":"Once your shells are done baking, you can move on to making a lush buttercream filling. After baking the macaron shells, this part is a breeze! Start by beating softened butter in the bowl of a stand mixer (your hand mixer will also work here). Slowly add in the confectioners' sugar until well incorporated. Then add in the cream, vanilla extract and a pinch of salt. If you're looking to add color, this is the time to add food coloring. Beat the mixture until the buttercream is velvety smooth. Add the buttercream to a pastry bag fitted with a basic round tip. Test Kitchen Tip: Vanilla extract is the go-to for flavoring frosting, but feel free to use other extracts as well. Peppermint, lemon or almond extract are all yummy substitutions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_5-scaled-e1666217939634.jpg?fit=700,468"},{"@type":"HowToStep","name":"Put it all together","text":"All that's left is to pipe a bit of buttercream onto half of the macaron shells. Sandwich the cookies together to make perfect macarons. You can enjoy them right away or cover and refrigerate until you're ready to indulge.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/TOHVS22_226955_V1_MF_09_14_FrenchMacarons_6-scaled-e1666209917179.jpg?fit=700,468"}],"recipeYield":"30 macarons","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 101 calories","fatContent":"4g fat (1g saturated fat)","cholesterolContent":"5mg cholesterol","sodiumContent":"26mg sodium","carbohydrateContent":"16g carbohydrate (14g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French","video":{"@type":"VideoObject","name":"Bakeable from Taste Recipes Presents: French Macarons","description":"Check out this video for how to make French Macarons","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/7rR5CCDw\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M5S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/7rR5CCDw-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynne7717"},"reviewBody":"Recipe is perfect. No offense but read the recipe completely before you start then read it again. Macarons are tricky!!!  Add the salt with the egg whites and beat in just a few tablespoons of the powdered sugar as clearly written in the recipe.  Please Don\u2019t poorly rate a recipe when directions are clearly written. That isn\u2019t fair","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Megan389"},"reviewBody":"I have made these macarons MANY MANY times.  The recipe is perfect, but macarons are tricky and finicky and can fail for silly reasons like humidity.  This is the most simple recipe for macarons that I've found that also works 98% of the time.  I use the basic shell recipe and then mix up my filling with things like lemon buttercream with lemon pie filling, chocolate buttercream with raspberry jam filling, etc.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"<p>Don\u2019t let macarons intimidate you! This recipe is easy to follow and one of the best I\u2019ve ever used for macarons. I double sift my almond flour, and skip using the food processor. Make sure you give the cookies ample time to develop a skin on top after you pipe them. It is THE most important step to make sure they don\u2019t crack and that they rise properly. (In my personal opinion)<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"April2324"},"reviewBody":"<p>I've been afraid to make macarons for years and when I decided to bite the bullet, I was glad I found this recipe. The directions are simple to follow and I recommend watching the video. Whipping the meringue took longer than 2-3 minutes, though. These cookies take some time to make, but are well worth it.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"erinshea1982"},"reviewBody":"This was a great, simple recipe for a wonderful cookie! I made two batches. One to donate to a bake sale, and another for my family to enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bri"},"reviewBody":"Wasn\u2019t clear added the powdered sugar too soon should have separated the amount of powdered sugar. ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mjkumar"},"reviewBody":"Nice Recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChefHat"},"reviewBody":"What do you do with the salt ??????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bakeable from Taste Recipes Presents: French Macarons","description":"Check out this video for how to make French Macarons","url":"http:\/\/content.jwplatform.com\/videos\/7rR5CCDw-Uot7Fvi8.mp4","duration":"5m54s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/1rf566np4f5y552e83x21v4oio57g6y8.jpg","advertising":"","jw_id":"7rR5CCDw","jw_url":"http:\/\/content.jwplatform.com\/videos\/7rR5CCDw-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/7rR5CCDw\/poster.jpg?width=720","jw_publish_date":"2023-01-25T00:00:00"},"rms_legacy_id":"226955","romance_copy_dek":"These cookies are a French classic, but you don't need to rush to a patisserie. Learn how to make macarons at home and get all the tips from our pastry pros.","enhanced_recipe_title":"French Macarons","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"MACARON SHELL:","IngredientText":"MACARON SHELL:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups almond flour ","IngredientText":"1-1\/3 cups almond flour "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/4 cups confectioners' sugar, divided ","IngredientText":"2-1\/4 cups confectioners' sugar, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large egg whites, room temperature","IngredientText":"4 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons superfine sugar","IngredientText":"2 tablespoons superfine sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"BUTTERCREAM FILLING:","IngredientText":"BUTTERCREAM FILLING:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup unsalted butter, softened","IngredientText":"1\/4 cup unsalted butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons heavy whipping cream","IngredientText":"2 tablespoons heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","RecipeId":226955,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"French Macarons Recipe photo by Taste Recipes","VideoCode":"[dam-video ol-id=\"T073VD3\"]","RecipeAttachmentFileName":"French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","ContributorId":null,"Firstname":"Josh","Lastname":"Rink","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour + standing Bake: 15 min.\/batch + cooling","MinimumServingQuantity":30,"MaximumServingQuantity":30,"Yield":"30 macarons.","DigitalTitle":"French Macarons","SubmittedTitle":"French Macarons","RecipeTypeId":1,"AverageRating":4,"WebPublishedDate":"7\/24\/2018 10:31:09 AM","ContestPlacementId":null,"FbImage":"FB_HCCBZ18_226955_C05_25_10b.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":15,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"French Macarons","OriginalSourceProject":"French Macarons","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Even when decorated simply\u2014a sprinkle of sugar and a drizzle of icing\u2014these stylish beauties will be the showstoppers on any Christmas cookie tray. They are part of our creative Christmas cookies collection every year.  \u2014Josh Rink, Photo Stylist <I>Taste Recipes<\/I>","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place almond flour and 1-3\/4 cups confectioners\u2019 sugar in a food processor; pulse until thoroughly mixed to ensure flour is very fine. Pass flour mixture through a fine-mesh sieve; discard any large pieces that remain. ","SequenceNo":1},{"Direction":"    Place egg whites and salt in a clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk for 1-2 minutes or until dissolved. Slowly add remaining 1\/2 cup confectioners\u2019 sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. ","SequenceNo":2},{"Direction":"    Gently fold almond flour mixture into meringue, a third at a time. Using side of a spatula, smooth batter up side of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down enter of bowl; the line in batter should remain visible for a moment before mixture runs back into itself.","SequenceNo":3},{"Direction":"   Position rack in upper third of oven; preheat oven to 300\u00b0. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3\/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1\/8 in. to form \"feet,\" 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. ","SequenceNo":4},{"Direction":"   To make the filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Add cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto bottoms of half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.  ","SequenceNo":5},{"Direction":"   <b data-original-title=\" title=\">Strawberry Variation:<\/b> For macaron shells, add pink gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. For filling, add 1 tablespoon strawberry powder to confectioners' sugar. If desired, add 2-3 drops strawberry flavoring to the frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1\/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells. ","SequenceNo":6},{"Direction":"   <b data-original-title=\" title=\">Chocolate Variation:<\/b> For macaron shells, add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting.","SequenceNo":7}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cookies","ID":111695}],"Course":[{"Name":"Course","ID":0},{"Name":"Finger Foods","ID":94282},{"Name":"Sweet Finger Food Recipes","ID":94866}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"German Desserts","ID":89604},{"Name":"German Recipes","ID":89588}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"French","ID":305339},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Cookies","ID":306027},{"Name":"Edible Gifts","ID":306171},{"Name":"Frostings & Icings","ID":306194},{"Name":"Meringue Cookies","ID":306053},{"Name":"Sandwich Cookies","ID":306067},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pastry Bag","ID":304133},{"Name":"Sheet Pan","ID":303994},{"Name":"Tools","ID":304117},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"New Year's","ID":304458},{"Name":"Potluck","ID":304558},{"Name":"Valentine's Day","ID":304473},{"Name":"Ingredients","ID":306848},{"Name":"Almonds","ID":307454},{"Name":"Nuts & Nut Butters","ID":307449},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 macaron: 101 calories, 4g fat (1g saturated fat), 5mg cholesterol, 26mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein.","NoOfRatings":8,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"French Macarons Tips","TipText":"<h3>Are macarons gluten-free?<\/h3><div>Yes, macarons are gluten-free. The key ingredient in this <a href=\"https:\/\/www.tasteofhome.com\/collection\/french-cookies\/\">French cookie<\/a> is almond flour. No all-purpose flour or wheat-based ingredients are used in this recipe.<\/div><h3>Can you make French macarons ahead of time? <\/h3><div>When you're first learning <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-macarons\/\" style=\"font-size: 1rem; color: rgb(48, 87, 97); text-decoration-line: underline; background-color: rgb(255, 255, 255);\">how to make macarons<\/a>, make sure you set aside a few hours\u2014because making meringue, sifting ingredients, and folding are all time-consuming steps used in this recipe. The shells also need to rest before baking, and expert <a href=\"https:\/\/www.tasteofhome.com\/author\/josh-rink\/\">Josh Rink<\/a> says that this rest can take 30 to 90 minutes. You'll know the cookies are ready to bake when the tops are no longer wet, but just slightly tacky. <\/div><div><h3>How long do French macarons last?<\/h3><div>Macarons are best enjoyed within a week of baking. Store them in a sealed container in the fridge for best results. <\/div><h3>Can you freeze macarons?<\/h3><div>Macarons\u2014filled or just the shells\u2014can be frozen. These are very delicate cookies, so be careful while layering them into your airtight container. <span style=\"font-size: 1rem;\">For best results, enjoy within 2 months.<\/span><\/div><h3>What's the difference between macarons and macaroons?<\/h3><div>When you compare <a href=\"https:\/\/www.tasteofhome.com\/article\/macarons-vs-macaroons-which-cookie-is-which\/\">macarons vs. macaroons<\/a>, they share a similar name and origin, as both cookies can be traced back to medieval Italy. However, over time, macarons became a French patisserie classic made of two almond flour and <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\">meringue<\/a> shells filled with buttercream, ganache or curd. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/first-place-coconut-macaroons\/\">Macaroons<\/a>, however, are made with shredded coconut and can be made in a jiffy.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/lkaminski\">Lisa Kaminski<\/a>, Taste Recipes Editor<\/i><\/div><\/div>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51678,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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