Welcome to the wonderful world of the macaron!

This little Parisian sandwich cookie has been gaining traction in the United States recently. The reasons for its appeal are obvious. They come in a bazillion different colors (pretty!) and flavors (rose or foie gras anyone?), not to mention the fact that they are amazingly delicious.

If you've never had a macaron before, you have to try one. A smooth, creamy filling is sandwiched between two almond cookies which have crisp outer shells and moist interiors. Perfect macarons have very smooth shells, no air pockets inside the cookie, and straight, tall, feet (the frilly section under the shell).

My father's business trips to Switzerland when I was younger always yielded a cute (but expensive!) box of these. There was a macaron drought at my house for several years until I decided to make them. David Lebovitz (a much better pastry chef than me) calls these buggers "one of the most vexing tasks bakers come accross." Uh-oh. However, once you master these treats, you'll be so happy that you did! If you pay attention, they're really not difficult at all. 

In this guide, I'll try to teach you all the tips that I've learned from spending hours perusing blog posts and many batches (several failed) of macarons. Since they are more difficult, the majority of this instructable will be devoted to the shell. In order to make these macaron "au chocolat," we'll be filling these with dark chocolate ganache. See Step 8 for the recipe.

Enough of my introduction. Let's go!

Step 1: Software


Macaron shells consist of four ingredients. Yes, four. That's it. What makes these tricky is the process, not the ingredients.

For best results, you should really get a kitchen scale. These things are magnificent and I promise that you'll be able to use them for many things other than these macarons (my mother uses ours to weigh her postal packages).

When measuring ingredients, weigh your egg white (since you can't control exactly how much the chicken put in each egg) and scale this formula appropriately. In case you don't have a scale, I have included volumetric approximations below.


Egg white
Almonds (whole, slivered, or ground): 1.2 X weight of egg whites
Powdered sugar (aka icing sugar or confectioner's sugar): 2.25 X weight of egg whites
Castor sugar (aka superfine sugar): 0.25 X weight of egg whites

Volume Conversion:

One large egg white (30 g)
Almonds (slivered): 1/4 cup
Powdered sugar: 1/2 cup
Castor sugar: 1/2 tablespoon
I am excited to try this. I have lots of macaron recipes sitting on my counter, but yours breaks down the process so completely. Once I've got a kitchen scale at my fingertips, I'm giving this a go. Thank you for putting so much effort into your Instructable- can't wait to wow family and friends.
To anyone who happens to read this comment and is waffling over whether to try the recipe:<br><br>DO IT. DO IT NOW.<br><br>I have never seen a reaction as, um, extreme from my friends as when I fed them macarons. One of them nearly cried when he realized there were no more. They are seriously that good. I can't even describe how good they are.
Thats the way my co-workers reacted :DD <br>Thank you so much for the recipe.
Glad you liked them =D <br>Thanks for your comment!
Fantastic instructable. I love all the steps and extra tips.<br><br>Also, I really like your mixer with the red strip! I have not seen the strip option before.
This makes great holiday gifts for my friends! It's cute, yummy, and small so that you can indulge without packing on the pounds, plus an awesome recipe! <br>What more can a person ask? I bet they'll make great Girl Scout cookies, too. Delicious Recipe!
Cool recipe!
<strong>Great recipe! I can't wait to try it! This gives me an excuse to eat more cookies! Your other post on Inside Out S'mores looks yummy, too. I like how you wrote the recipe so that it seemed like you were talking to the audience step by step, not just reading it off in a monotone. Thumbs up! Please post more recipes!</strong>
Nice, very detailed instructions! You sound like a professional French pastry chef; awesome job! This recipe is good for all special events &amp; holidays.I just bought one pricey box of these cookies before I saw this, I'm going to try your recipe soon. Over all, great job,hope you'll post more recipes! :)&nbsp;
Nice work, I have been meaning to write up a tutorial on this since the summer but haven't gotten around to it. I was just going to make up a batch today to do a tutorial and bring to Christmas, but now I don't have to. Nice instructions and also nice links at the end! Cheers! :)
These look yummy! I appreciate all the side comments on what can go wrong and how to make it right. That is so much more encouraging than a recipe that just says, &quot;Fold the dry ingredients into the eggs. Pipe onto the sheets,&quot; and leaves me wondering what I could have done differently. I can't wait to try these.

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More by sunnyjuicedrink:Macarons au Chocolat Inside-Out S'mores 
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