This step-by-step guide aims to teach you how to make perfect macarons every time. My tried and tested method is perfect for both beginners and more advanced bakers. Frequently Asked Questions What are macarons?

A lot of people refer to the perfect consistency as 'flowing lava', but let's be honest - who has actually seen lava?! Instead, I like to refer to the figure 8 method. The batter is ready when it flows in a continuous ribbon from the spatula. Try drawing a figure 8 with the batter, with the ribbon of batter not breaking off the spatula. The figure 8 should hold its shape for around 15-20 seconds before disappearing into the rest of the batter. If in doubt, it's better to under-mix a little than go too far and have the batter turn too liquid. Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold. The macarons must stand for 20–30 minutes before going into the oven as it helps to form a skin. (The macarons can rest for 1–2 hours.) Make the macaroons: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, only about 1 minute. Do not over-beat. Fold in the chopped coconut, making sure the coconut is evenly moistened.

Recipe

The process is similar to freezing filled macarons. Store macarons in an airtight container, placing them on their side. The shells will remain fresh for up to 3-4 months. Firstly, macarons should always be placed in an airtight container (see below), to prevent them from absorbing any of the fridge smell. Secondly, macarons should be kept away from moisture, as it will soften the shell and make it gooey. This easy french macaron recipe includes a step-by-step tutorial and troubleshooting guide on how to make perfect french macarons, every time! Do your prep work. This includes (1) making superfine sugar with a food processor if you can’t find it at the store. I always make my own—see recipe note. Prep work also includes (2) wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice. Grease or fat prevents your meringue from setting up. And finally, (3) age your egg whites as described above and in the printable recipe below.

This is a really common problem for a lot of people just starting out. It can happen because the batter was not properly macaronaged, the meringue was over beaten, or you forgot to tap the tray/pop air bubbles. You can opt for milk chocolate, if you prefer, however I find dark chocolate is a better choice; partly because the bitterness balances the sweetness of the fondant, but also because it has a lower fat content and sets better, keeping the coconut in place too. If you're new to macaron baking and don't yet own all the tools needed for this recipe, please see my other tutorial on how to make macarons without a mixer and fancy tools. Standing Mixer with a Whisk Attachment or Hand Held Mixer with Large Bowl – unfortunately it would be very difficult to make these without some type of mixer. Standing mixers are the easiest since you need to whip the egg whites for awhile, but you can also use a hand held mixer. When freshly baked, macarons will have a tough shell. To achieve the melt-in-the-mouth consistency macarons are so famous for, the little shells need time in the fridge. After filling the macarons with your filling of choice, Place them in an airtight tupperware or container. Let macarons chill at least 12 hours in the fridge.Salt – The original recipe calls for kosher salt, which is what I normally use but I’ve used sea salt and regular salt without an issue.