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Pillow-soft and perfect for the holidays: Learn how to make macarons and add festive decorations worthy of a French patisserie window display.
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The first time I tried a macaron was a life-changing experience. Prying open a box of these delicate, pastel-colored beauties, all perfectly lined up in a row, I thought, Dang, these are almost too pretty to eat. At the time, the dessert was somewhat foreign to me as I had made the all-too-common faux pas of mistaking the French sandwich cookies for the chewy American kind—there is a huge difference.
One bite and I was hooked. I became a macaron addict. Now, I simply can’t help but snag a few when I see them at the store and, to the pleasure of any passerby, I am quick to correct anyone who calls it a macaroon. How the tables have turned!
What Are French Macarons?
Macarons are meringue-based sandwich cookies. The filling changes depending on the recipe, but the most common types are buttercream, jam or ganache. In my opinion, macarons have a texture like none else. A perfect macaron has a smooth eggshell-like exterior that, when broken open, reveals a light, fluffy interior.
One of the signature qualities to look for in a macaron is the “foot” (or sometimes “crown”) of the cookie. This is the ruffled trim of tiny air pockets that forms around the bottom half of the cookie as it rises in the oven.
Are Macarons Hard to Make?
Maracons are notoriously tricky to make, but, as Grandma used to say, “Practice makes perfect.” If you’re armed with the right tools, proper technique and a few of our Test Kitchen’s expert tips, you can master our macaron recipe at home.
Place the almond flour and 1-1/2 cups plus 3 Tbsp. (175 grams) confectioners’ sugar into the bowl of a food processor and pulse until the ingredients are thoroughly mixed. The goal is to have the almond flour reach a very fine consistency. To ensure this, pass the almond flour through a fine-mesh sieve. Toss any of the large pieces that won’t pass through.
Test Kitchen Tip: Can’t find almond flour nearby? Try adding raw blanched almonds to your food processor instead. You’ll want to gradually add in the sugar as you pulse the mix to prevent the almonds from becoming almond butter. But if that happens, don’t stress. The worst-case scenario is that you end up making these cookies instead.
Step 2: Make a big, fluffy meringue
Double check to make sure your egg whites are at room temperature (yes, it’s important!), then, place them in a very clean bowl of a stand mixer. We love the KitchenAid brand. Using the whisk attachment, whisk the ingredients on medium-low speed until the whites look frothy. Slowly add superfine sugar and continue to whisk until dissolved. This will take about 1-2 minutes.
Next, gradually add the remaining confectioners’ sugar and increase the speed to high for 2-3 minutes. Here’s where the meringue magic kicks in; you’ll know it’s ready when the mix glossy and stiff peaks form. Check out our explainer guide for perfectly stiff-peaked meringue.
Test Kitchen Tip: To make decorative colored cookies, add gel food coloring (not the liquid kind) to the whipped meringue until you reach the desired effect. I’m a big fan of pastels, but bright reds and greens add a festive touch for the holidays.
Step 3: Fold in the wet ingredients
When combining ingredients, treat your meringue as if it’s a prized possession. The goal here is to hold on to as much of that fluffy air you’ve built up as possible while ensuring that ingredients are evenly mixed. Sound impossible? Read our guide for how to fold ingredients for best-ever baking.
That being said, gently fold 1/3 of the almond flour mixture into the meringue, then fold in the remaining almond flour in two additions.
Once the ingredients start to come together, aim to eliminate any air bubbles from the mix. This will ensure the macarons look clean and smooth. Using the side of a spatula, smooth batter up sides of bowl several times to ensure there are no lumps.
Test Kitchen Tip: You’ll know it’s ready when you can see ribbons of batter. Lift your spatula and drizzle a small amount of batter back into the bowl. The batter should make a ribbon-like line that’s visible for a moment, then disappears.
Step 4: Pipe the batter
Fit a #7 or #10 round pastry tip inside a pastry bag and gently pour batter inside. Remember to handle it with care! Pipe rounds that are a smidge under 1-1/2 inches onto parchment paper about 1 inch apart. These will form the two halves of your macaron.
Test Kitchen Tip: You can keep the rounds uniform by tracing on circles onto the paper using a small round cookie cutter before you begin.
Step 5: Tap the tray and rest
Here’s a fun bit: Gently lift the tray and tap it against the counter a few times to remove excess air bubbles.
Now is a good time to get the oven ready. Position the rack to the upper third position and preheat to 300°. For an involved recipe like this, it’s good to check that your oven is properly calibrated. Double-check this list to make sure your oven is working its best.
Despite all this oven talk, refrain from popping your macarons into the oven straight away. Allow the macarons to rest for 30-60 minutes, until the surface is no longer sticky or wet. A thin skin will form on the top of the piped batter and you should be able to run your finger lightly overtop when they’re ready to bake.
Step 6: Bake and let ’em cool
At long last, it’s bake time! Bake the macarons, one tray at a time, for 14-16 minutes. Rotate the tray halfway through cooking. The cookies should rise about 1/8 inch to form “feet.”
When they’re ready, remove the tray and let the cookies cool completely. Once the macarons have completely cooled, remove them from the parchment paper. They should lift right off.
Step 7: Make the filling
To make a buttercream filling, cream butter by beating it in a stand mixer fitted with a whisk attachment. Slowly add powdered sugar until fully incorporated. Next, add heavy cream, vanilla and salt. Mix until smooth.
Want a different filling? Try these variations:
Add an extract like peppermint, vanilla or almond to the buttercream for an extra pop of flavor.
To make ganache: Place 1/2 cup chocolate chips and 2 tablespoons heavy in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth.
Place 1/4 teaspoon of jam, jelly or even cranberry sauce in the center of a circle of frosting.
Looking for a shortcut? Use marshmallow fluff instead.
Pour the frosting into a pastry bag fitted with a small round tip and pipe buttercream onto half of the macarons. Top with remaining macaron shells.
Step 8: Enjoy
Refrigerate, covered, until ready to serve. The flavors develop over time so it’s best to wait 24 hours (if you can!) before digging in. This is by far the trickiest step in the recipe, so I won’t tell anyone if you snag one or two before the day is up.
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
I’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson's personal favorites. —Nancy Foust, Stoneboro, Pennsylvania
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor, so I made these strawberry shortcake cookies topped with pink strawberry frosting. —Allison Anderson, Avondale, Arizona
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. —Rachel Blackston, Mauk, Georgia
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. —Cynthia Ettel, Glencoe, Minnesota
My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba
I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
We savor these cookies at Christmas, but they're special year-round with coffee or tucked into a lunchbox. I won a ribbon with these cookies at my county fair. —Sheila Wyum, Rutland, North Dakota
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. —Mary Houchin, Lebanon, Illinois
If you love cinnamon rolls and spiced cookies, make a bite-sized version that combines the best of both worlds. Genius! — Jasmine Sheth, New York, New York
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl. —Kandy Dick, Junction, Texas
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. —Schelby Thompson, Camden Wyoming, Delaware
As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they’re perfect for the busy holidays. —Trisha Kruse, Eagle, Idaho
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. —Shirley DeLange, Byron Center, Michigan
Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IA
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. —Kara Cook, Elk Ridge, Utah
With a lemon filling and chocolate coating, these buttery sandwich cookies are often requested at my house, particularly for special occasions. —Jane Delahoyde, Poughkeepsie, New York
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. —Elaine Scott, Lafayette, Indiana
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
I'm grateful my neighbor gave me this special recipe. When you see the cookies' pretty shape and savor the pineapple filling and sweet frosting, you'll know they're worth the effort. —Sarah Lukaszewicz, Batavia, New York
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. —Colleen Delawder, Herndon, Virginia
Dried cherries, crunchy nuts, bits of orange, white chocolate—there's a lot to love in this cookie! It's very different from any I've had before. —Kathy Harding, Richmond, Missouri
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
My family loves anything made with malt or chocolate malted milk balls, so these cookies are one of our favorites!—Nancy Foust, Stoneboro, Pennsylvania
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Before the military relocated our family, my children had never lived near the ocean. I came up with this special treat with a beach theme—it made our move even more fun!—Michelle Duncan of Callaway, Florida
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
Nicole is a writer, editor and lover of Italian food. In her spare time, you’ll find her thumbing through vintage cookbooks or testing out recipes in her tiny kitchen.