French macarons, no fail! A small batch of French macarons made with a secret ingredient from a pastry chef for perfect results, every time!
There is a little-known secret in the macaron world about how to achieve perfect macarons, every single time. This one little trick takes them from finicky to perfect results on the first try. I learned it from one of my baking idols, Anne Thornton. She used to have her own Food Network show, and I'm still sad about it being cancelled. She shared this trick for perfect macarons, and I've been a devotee ever since.
The secret to perfect French macarons, every time:
Anne's trick is to add 1 tablespoon of meringue powder for each egg white. The meringue powder stabilizes the egg whites, and helps them thicken properly so that you get perfect macarons, even on your first try. I'm serious! Go check out the comments on all of my macaron recipes--they're full of people in shock that the recipe worked.
Last week, I decided that this trick meant I was 'cheating' at macarons, so I tried another well-known recipe on the internet. It failed so miserably. Twice. And I used the f-word on instagram because of it. It was a dark, dark week.
However, I'm back to only using this recipe for macarons, and now I don't need soap for my mouth.
I actually doubled the recipe the other day, just to see if it holds true. It does. Even though meringue powder requires a special trip to the store, it's a lot closer than my local patisserie. Meringue powder is essentially just dried egg whites. It's easy to find at a hobby or craft store because cake decorators make fondant and royal icing with it.
You can scale this recipe up or down, just make sure to add 1 tablespoon of meringue powder for each egg white.
Speaking of egg whites, they should be old. Separate your egg(s), cover the whites, and age them in the fridge for at least a week. When you're ready to bake, let them come to room temperature on the counter for a few hours.
How do you pronounce macaron?
Do you know how to pronounce 'macaron'? I saw mack-a-ron, like my friend 'Ron.' But I hear 'macaroon' all the time, even in French bakeries.
For Christmas, I bought myself a macaron kit. (Yes, I always buy myself gifts, and I see nothing wrong with it). The kit had a rubber mat to help you pipe out perfect macs and this little brown squeezy thing (photo below) to help you pipe. The rubber mat let me down--it actually curled with the heat of the oven and made macarons slide everywhere (another reason I used the f-word last week), but this little brown squeezy thing, I love. I love that you can load the batter into a large area (just unscrew the clear part), and the tips are so easy to attach and clean. It actually came with a lot of tips, and I want to try it out for cake and cookie decorating. If you don't have a speciality piping bag, just use a ziplock bag (try to use a sturdy freezer-safe one), and snip the tip off to make a homemade pastry bag. The best part about using a ziplock bag is that you don't have to clean it up, just toss it in the trash.
One more little thing about these cookies: the batter is thick. While it seems hard to squeeze out because it's so thick, it will still settle into perfect little circles. Hold the bag/squeezy thing directly over the baking sheet, squeeze until you have a cookie about the size of a fat Hershey's Kiss, and the move on to the next cookie. While you pipe the whole sheet, the circles should flatten out and relax a bit.
One more fool-proof tip for this recipe: after you pipe out the cookies, you're going to let them dry before baking. It seems weird, I know, but if you let the cookies set out until the top is no longer sticky, they will bake up perfectly.
Try dyeing these macaron black sometimes to make them spooky! My black macarons recipe is so perfect for Halloween.
I really hope I've convinced you to try homemade French macarons. I promise with everything I have that this recipe will work for you. The meringue powder tips makes them very forgiving, and the low temperature bake helps them bake slowly and evenly. If you follow this recipe exactly and it fails for you, I'll buy you dinner. Deal?
I'm going to paste the recipe below for a double batch, but if you need to make an even smaller batch and just use 1 egg white, feel free to scale it down. And oh yes, I still have small batch strawberry jam in my fridge from failed strawberry pâte de fruit, so that's what I stuffed these with.
Feel free to use Nutella, caramel, or stir some jam into buttercream. It's hard to go wrong here--fill the cookies with your dream filling.
Happy perfect little French macaron feet to you!
Small-Batch Macarons
A recipe for fail-proof macarons with a secret ingredient to ensure perfect results every time!
Ingredients
- 2 aged egg whites, at room temperature*
- 68 grams almond flour
- 153 grams powdered sugar
- 2 tablespoons meringue powder
- 3 drops vanilla extract
For the filling:
- strawberry jam
Instructions
- First, let the egg whites come to room temperature in a medium bowl.
- Line a baking sheet with parchment paper (it works better for me than a silicone mat when it comes to macarons). Make sure the paper fits into the pan perfectly--any buckled paper around the edges will make the cookies spread unevenly and slide.
- Meanwhile, sift together the almond flour and powdered sugar into a medium bowl.
- Begin to beat the egg whites on medium speed using a hand-mixer until foamy, about 10 seconds. Then, start slowly adding the meringue powder while constantly beating.
- Beat the egg whites and meringue powder until soft peaks form, about 1-2 minutes. This will depend on your mixer speed, but be careful not to over-mix. The peaks are soft when you lift the beaters and the egg whites flop over.
- Once the egg whites have soft peaks, turn off the mixer.
- Add ⅓ of the almond-sugar mixture and begin to gently fold it in using a small spatula. Take your time: proper folding technique is carefully folding around the sides and cutting through the middle occasionally. The idea is to not stir too hard and deflate the air you just whipped into the egg whites.
- Repeat with the remaining almond-sugar mixture two more times, until completely incorporated.
- Finally, stir in the vanilla.
- Scrape the batter into a piping bag with a ½" tip (or use a plastic bag with the corner snipped off). The batter will be thick.
- Pipe the batter into 1" little mounds (about the size of a large Hershey's kiss), and let sit. While they sit, they should flatten out. Leave 2" between each cookie for air circulation.
- Let the cookies rest on the baking pan for at least 30 minutes. Test to see if they are tacky--if you touch the cookies gently and the batter sticks to your finger, they're not ready. They should be dry to the touch. On humid days, it can take 45 minutes.
- Meanwhile, preheat the oven to 300 (or 290 if you have a gas oven that runs hot like mine). Bake the cookies for 13 minutes, until their little feet have risen and the tops are dry.
- Remove from the oven and let cool near the oven (drastic temperature changes can cause cracks).
- Once cool, pop the cookies off the sheet, spread with jam and sandwich together.
Notes
*To age your egg whites, separate the whites from the yolks, cover them and refrigerate for at least 1 week. Before using, let them come to room temperature.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 6mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
Alison says
I’ve tried this recipe four times and it’s never worked. Today I think my batter was too wet. I used 60 grams of egg white. Or maybe I overfolded. Whatever the case, my macarons
spread out on the baking sheet when I piped them. I’m going to try a more traditional recipe and see if it works or whether I am destined to a life without homemade macarons!
Christina Lane says
In this case, humidity could be the culprit. Recently, I made this recipe 3 days in a row, and on the third day, it didn't work! It was raining outside! Since the recipe is by weight, there were no other variations in my recipe. What's your weather like?
Suzanne says
This looks great! What else can I use meringue powder for?
Stephanie says
You can use it to make royal icing :)
Vanessa says
Thanks for sharing! Do they keep long?
Paola says
I just gave it a try and sad to say it was a total fail, the macarons look wrinkled from the top ☹ I don't know what I did wrong, help!?
Christina Lane says
Was it humid the day you baked? Humidity can ruin almost any macaron :(
Jimmie Ivy says
I just found your recipe for a small batch of macrons. I noticed that your recipe says beat egg whites and meringue powder until soft peaks. Other recipes I have used called for the whites to be stiff peaks...so stiff you can hold the bowl over your head...What makes a difference in your recipe? Thanks...can't wait to try it.
Christina Lane says
My recipe has meringue powder, most do not. That's the reason for the difference.
Rachel says
I've never made macarons before but I've read all the horror stories about how tough these can be. I will never use another recipe. These came out perfect. The only issues I had were my own.. For example the parchment paper wouldn't lay flat so a couple were uneven which I expected. I don't ever comment on recipes but I felt the need to because after reading many of the comments, the ones who actually tried it were few. It was mostly folks saying they WILL try it, or those with questions. Wanted to say that it worked and thank you..
Rachel says
Edit to add that I didn't age my egg whites and it still worked for me 🤷
Christina Lane says
Thanks so much, Rachel! I should include a parchment paper tip: use a small amount of batter to 'stick' the edges of the parchment paper to the pan.
Thanks again :)
Rachel says
I commented a few days ago that my macarons came out perfect but this time they domed and cracked. I noticed the texture was different as I was mixing too. When they were right, the texture was thick. These last 2 batches had a much looser texture and I'm not sure what I did differently this time around that caused it. It's hot and dry in my area so humidity isn't the issue. Any advice?
Salome Toh says
Hi, I've been watching several recipes for macarons and I came across that some of them highlighted to have stiff peaks when beating the egg whites. So should I have soft or stiff peaks?
Christina Lane says
Soft :)
Linda says
I'm having a few issues I'd like a little help on if that's ok.
1. Is there a video out there for this particular recipe? I think it would be super helpful to see how you're whipping in the powder and how soft the peaks are supposed to be.
2. I have a stand mixer and every time I add the meringue powder, it gets stuck on the side of the bowl and becomes a clumpy mess. Can I add it to the whites before whisking just to get it incorporated?
3. I noticed you don't mention tapping the tray, I'm sure it's intentional, I guess I'm curious why not?
4. I've had some dome and crack. Do you maybe have a troubleshooting guide? I'm not sure if other guides would work the same since we're using different methods here. For example, you're not supposed to whip to stiff peaks or shouldn't have a 'lava' feel. Etc.
5. If I can get this working well for me consistently, I'd like to scale up. Have you tried doubling it to 4 egg whites?
Lily Mei says
I tried the recipe, my batter was not thick, it was kind of runny. Put them in the oven 300°F for 13 minutes, they came out not done, hollow and stick to the parchment paper, Any advice?