French Macarons Recipe
- jackielservellon
- Jun 3
- 2 min read
Updated: Jul 11
Earlier this month, I taught a few macaron classes and had so fun! I loved so many parent brought their kids in for these classes.. Macarons are one of those bakes people assume are way too fussy for home kitchens—but once you understand the process and know what to look for, they’re actually pretty doable. Precise? Yes. Complicated? Not necessarily.
This is the exact recipe we used in class. It’s scaled for a half sheet tray and makes about 40–48 shells, or 20–24 filled macarons. It uses the French meringue method, which I like for small batches and teaching—it’s approachable, no sugar syrup involved, and it lets you learn how the batter works.
A few things I emphasize in class:
I double-sift the almond flour and powdered sugar every time. It makes a difference in both texture and consistency.
I fold the dry mix into the meringue in three additions to avoid deflating everything all at once.
I don’t rush the macaronage. I test the ribbon by scooping a solid amount of batter and seeing if it folds back on itself in a figure 8. If it breaks, I keep going. If it runs too thin, I know I’ve gone a little too far.
I pipe each shell about the size of a quarter, with two fingers of space between them. This helps them bake evenly and gives them room to rise without sticking to their neighbors.
We filled this batch with a Swiss meringue buttercream ring and a dot of ganache in the center. It’s a great texture balance—smooth, not too sweet, and holds up well if you're making them in advance.
1
Filling Option:
Try filling these with a Swiss Meringue Buttercream ring and a dot of ganache in the center for a rich, balanced bite.
Notes
1
Sift almond flour and powdered sugar together twice. This helps with even mixing and a smooth shell.
2
Whip your egg whites until foamy, then gradually stream in the granulated sugar. Keep whipping until you reach stiff, glossy peaks. It should hold shape but still look smooth—not dry or crumbly.
3
Fold the dry ingredients into the meringue in three parts. I add ⅓ of the dry mix, fold it in gently, then add the next, and so on. This keeps the batter from collapsing and helps it incorporate evenly. Once everything’s in, I keep folding, pressing the batter against the sides of the bowl to deflate some of the air.
4
I macaronage until the batter flows off the spatula in a smooth ribbon that folds back into itself—I test it by scooping a good amount and seeing if it forms a figure 8 without breaking. If it does, I stop. If not, I give it another fold or two and check again.
5
Pipe the shells to about the size of a quarter, spacing them out with two fingers between each shell. I use parchment or Silpats on half sheet trays. After piping, I firmly tap the trays on the counter to knock out air bubbles.
6
Let the shells rest 30–60 minutes, or until they’re dry to the touch. If you gently brush your finger across the top and nothing sticks, they’re ready. In humid kitchens, I set up a fan to speed this along.
7
Bake at 300°F (150°C) for 14–16 minutes. Rotate trays halfway through if needed. The shells should rise with clean feet and feel set on top when gently nudged.
8
Let them cool completely before removing from the trays.
Instructions
¾ cup almond flour (sifted twice)
¾ cup powdered sugar
Dry Ingredients
2 large egg whites (about 2¼ tablespoons or just under ¼ cup)
¼ cup granulated sugar
French Meringue Ingredients
French Macaron Recipe
Pastry Chef
Jackie Servellon
This is the exact macaron recipe we used in class earlier this month—scaled for a half sheet tray and perfect for practicing at home. It uses the French meringue method and includes my step-by-step process for smooth shells, even feet, and reliable results.
Servings :
20-24 Macarons
Calories:
Prep Time
30 min
Cooking Time
15 min
Rest Time
30 min
Total Time
1 hour 30 min
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