French Macaron Guide for Beginners

Macarons aren't difficult, but they do need precision. Unlike cakes, you can't improvise or multitask: follow the recipe exactly, weigh every ingredient to the gram, and give yourself time to focus.

A batch usually takes about 2 hours from start to finish, then at least 24 hours in the fridge before they're at their best.

Digital scales are essential - macarons must be weighed, not measured in cups. Beyond that, you'll need an electric whisk, a sieve, a large spatula, flat baking trays, parchment or a mat, and a piping bag with a plain round tip. See the full list in my beginner macaron recipe.

The shells need only four ingredients: egg whites, ground almonds, icing (powdered) sugar and caster (superfine) sugar. The flavour comes mostly from the filling - ganache, cream, curd, caramel or fruit. See the ingredient notes in my beginner recipe for which almonds and sugar to choose.

They differ in how the meringue is made. French meringue whisks sugar into raw egg whites. Italian meringue pours a hot sugar syrup into the whites and needs a thermometer. Swiss meringue warms the whites and sugar together over a bain-marie first. Many pastry shops use Italian meringue for its stability, but I've always used French meringue at home: it's the simplest, needs no thermometer, and works beautifully when you follow the method.

The sugar in the shells isn't just for sweetness - it builds the meringue's structure, gives the shiny surface and helps the feet form. Cutting it too far makes the shells fragile and unreliable. That's why I keep the shells as they should be and bring the balance back in the filling, with less-sweet ganaches, fruit and creams that let you taste the main ingredient.

No. Many bakers love bright colours, but French macarons can be completely natural - some Paris pâtisseries don't colour them at all. I often leave shells plain or use cocoa or natural colouring. If you do colour them, use a little powder or gel rather than liquid, which can loosen the meringue.

No. You can make excellent macarons on good baking parchment.

I personally get better feet and drier bases on parchment, but if a silicone mat works in your oven, keep using it - just make sure it's completely grease-free, and allow a minute or two longer. See my macaron silicone mat vs parchment paper tests.

Freshly filled, they're dry and chewy, and the filling feels separate from the shell. Rested in the fridge in an airtight container, the filling slowly softens the inside of the shell - creating that tender, slightly fondant centre. Give them at least 24 hours, and closer to 36 for chocolate.

I've sat on French pastry judging panels, so I understand why TV judges taste macarons straight from the oven. But at home, patience is part of the recipe.

Yes - once filled, keep them in an airtight container in the fridge. Most macarons are at their best 2-3 days after filling and keep for up to 5 days, although fresh fruit or mascarpone fillings are best eaten sooner. Take them out about 30 minutes before serving, so the flavours come through.

Yes. Macarons freeze very well so they're like gold in the bank for parties.

Let filled macarons mature in the fridge for a day or two, then freeze them in an airtight container for up to a month. Defrost them in the fridge, still in their container, then bring them to room temperature before serving. Don't refreeze them.

If you made the shells with egg whites you'd already frozen, that's fine: baking changes the whites, so you can still freeze the finished macarons.

Parisian macarons are naturally gluten-free as they contain almonds instead of wheat flour. Some old-fashioned regional macarons in France do contain flour, though - see my Types of Macarons in France.

If baking for someone with coeliac disease, check the labels on your icing sugar and filling ingredients.

Want more? See my gluten-free desserts.

The shells are naturally dairy-free - only the filling usually contains cream or butter. A dark chocolate ganache made with coconut cream instead of dairy cream works beautifully. For fully vegan shells, try my aquafaba macarons, made with chickpea water instead of egg whites.

French macarons are made with almond flour, egg whites and sugar; macaroons are made with coconut, egg whites and sugar. In France, coconut "macaroons" are called rochers à la noix de coco.

See my French coconut macaroon recipe and the video where I explain the difference at our local bakery near Paris.

France also has many unfilled regional macarons - and, apart from hearts for Valentine's Day, French pastry chefs focus on flavour rather than novelty shapes. Find out more in Types of Macarons in France.

So much goes into such a small bite. Ground almonds are a pricey ingredient, and each batch takes careful weighing, whisking, piping, resting and baking - one tray at a time - plus a day or two of maturing before the macarons can be sold. Fragile shells mean that not every one makes the cut.

The best pâtisseries also use high-quality chocolate, fruit and nuts in their fillings.

Then there's the packaging. Top Paris pâtisseries sell their macarons in beautiful, sturdy gift boxes, often with moulded inserts so the shells don't crack in transit - and that all adds to the price. Which is one more good reason to make your own.