Updated September 2026: Macarons are sensitive to recipe, mixing, humidity and oven behaviour. This article records the small-batch French-meringue method that worked well in our tests; it is not “fool-proof”, and it does not replace the exact tested formula linked below.
If you feel daunted by making macarons, the French-meringue method can be a useful small-batch route. We have used it for smaller runs alongside our macaron cakes.
For large-scale production we have also used Italian meringue. The two methods behave differently, and a bakery production anecdote is not proof that one method will tolerate every measuring error. Follow the tested formula you are using rather than extrapolating from a large commercial batch.
French meringue avoids boiling a sugar syrup, which makes the process simpler if you do not have a sugar thermometer. It is still sensitive to the condition of the egg whites, the macaronage, the resting stage and—especially—the oven.
Macaron-Making Tips
Egg Whites
Use clean equipment and egg whites that whip properly. In our testing, some batches whipped more readily than others, but we cannot attribute that reliably to farming system or an assumed water-content difference. Brand, age, processing and handling can all vary.
Temperature can also affect how quickly egg whites whip, but room-temperature whites are not a universal guarantee of success. Use the temperature specified by the tested recipe you are following and judge the meringue by its actual structure.
Macaronage
French meringue is airier and less rigid than Italian meringue. Fold with a flexible spatula and stop when the batter flows in ribbons and begins to settle back into itself. It can move from under-folded to over-folded quickly, so learn the visual cue rather than counting a fixed number of folds.
Oven Temperature
Published macaron recipes use a wide range of oven temperatures because ovens, tray materials and shell sizes vary. In our tests, temperatures that worked in one oven were too aggressive in another. Use an oven thermometer if possible and adjust in small increments based on what your shells actually do.
Too much heat can contribute to rapid expansion, browning or cracking; too little can leave shells under-set. Change one variable at a time so you can identify what improved the batch.
Where Is The Exact Recipe?
This free article is a technique and troubleshooting note, not the complete tested formula. The exact ingredient quantities, timing and oven guidance are in our tested macaron recipe. Check the current product page for availability and the latest version.
Here is the A4 piping template from the original post; slide it out from underneath the baking parchment or mat once you have finished piping.
Once baked and cooled, fill macarons with a filling appropriate to your recipe, such as Swiss meringue buttercream or ganache. Follow the storage requirements of the most perishable filling you choose.
For a complete pistachio macaron formula, see our pistachio macaron recipe.
Lots of love,
Reshmi xoxo
My 12yo and I have never made anything like this before and in our ignorance agreed to make macarons for my brother’s 50th birthday celebrations… little did we know what we’d let ourselves in for! Until we found this recipe! Two absolute beginners and 4 near perfect batches of macarons! Our test batch was a clear winner and we went on to make a lemon flavoured batch, pink coloured, strawberry flavoured ones and green coloured mint chocolate ones. We’re so proud and very grateful for this recipe!
I have achieved “feeties” first time using the French Method, or putting caster sugar into the mix, split the batter into 3 before colouring and flavouring, apart from dropping a tray they are spot on. Making more when the replacement ingredients arrive x
Can you use refrigerated batter? Does it really matter what kind of flour you use?
Hi! I’m trying to make macaroons but sugar free… I’m replacing the sugar with swerve confectioners, and although the mix dries like the regular recipes said it should I don’t know if it’s really possible to make macaroons that looks the same that the regular ones but make keto friendly… any advice?
How far in advance can these be made?
Hi,
would you say this recipe is fool proof because the amount of sugar in it is almost double to others recipes like for example Hermes recipe which ingredients are: 135 g egg white, 135 g almonds, 136 g icing sugar, 100 g g whites and 35 g of water.
Is it that the more sugar the more forgiving a macaron recipe becomes?
thanks
The best recipe ever! Thank you!
Hello if i want to make it chocolate…how much powdered cocoa should i add? will it affect the macaron? and also if i want to let the macaron sit for a while will it affect the cooking process???
Ok yes! You are amazing – I was a mac-whiz in the kitchen this past weekend thanks to you. this recipe is the best. Thank you!
Hi, thanks for your receipe. May i know if i can scale down this recipe since i wanted an even smaller batch?