The Most Accessible Basic Macaron Recipe (A Simple Guide for Beginners)

I started my macaron journey just three months ago, setting it as a personal challenge for 2026. What followed was a mix of excitement, frustration, small wins…and a lot of baking trays.

Like many people, I had heard that macarons are notoriously difficult. You must do this, you must do that. Every step sounded strict and unforgiving. And while those rules can be helpful, they can also feel overwhelming, especially when you’re just starting out.

So instead of trying to follow everything perfectly, I focused on understanding the process. I tested, adjusted, failed and tried again, until I reached a point where I could consistently produce smooth tops, full shells, beautiful feet and that signature texture: crisp on the outside, chewy in the middle.

This post is my way of sharing the most accessible basic macaron recipe, not just the ratios and method but also the approach that made it all finally click.

If you’re new to macarons, my biggest advice is this: don’t rush into colours and flavours just yet. Master the shells first. Everything else becomes much easier after that.

What is the easiest macaron method for beginners?

There are three well-known methods for making macarons: French, Italian and Swiss.

The French method is often described as the simplest, but in reality it’s also the least stable. The Italian method produces very consistent results but requires hot sugar syrup and a bit more precision.

For me, the Swiss method sits perfectly in the middle and it’s the method behind the most accessible basic macaron recipe I use today.

It involves gently warming the egg whites and sugar over a double boiler before whipping them into a meringue. This extra step only takes a couple of minutes but it makes a noticeable difference. The meringue becomes more stable, more forgiving and much easier to work with.

If you’ve ever made Swiss meringue buttercream, pavlova or sponge cakes, this method will feel very familiar.

Can I use liquid egg whites for macarons?

This is one of the questions I get asked the most.

Yes, you absolutely can and I do, almost every time.

Bottled/cartoned egg whites are incredibly convenient, especially if you don’t have a plan for leftover yolks. They behave very similarly to fresh egg whites with one small difference: they take slightly longer to whip.

From my experience, fresh egg whites usually reach stiff peaks in around 12 to 15 minutes while liquid egg whites take closer to 15 to 18 minutes. Once they get there though, the result is exactly the same – a stable meringue that produces beautiful macaron shells.

I personally use the Two Chicks brand but I am quite confident that other good-quality brands will work just as well.

How do you know when meringue is ready?

This is where many beginners feel unsure, but once you know what to look for, it becomes much easier.

These are the signs I look for:

• The meringue gathers inside the whisk and forms a firm peak.
• In the bowl, it forms a solid mass rather than sliding around.
• When you swirl the whisk through it, you feel clear resistance.

Getting this stage right is essential for the most accessible basic macaron recipe because it sets the foundation for everything that follows. A weak meringue leads to fragile shells and no feet, while an overwhipped one can cause cracks.

Do I really need to sieve almond flour?

Traditionally, you’ll see many recipes insist on sieving almond flour, sometimes even twice.

But after testing both ways (sieving and blending), I’ve found that it isn’t always necessary.

Instead, I use fine almond flour and simply whisk it briefly to break up any lumps. I do sieve the icing sugar as it tends to clump but that step is quick and easy. Once whisked together, the icing sugar coats the almond flour and creates a light, even mixture.

This small adjustments has made the process much more enjoyable, without compromising the smooth tops that we all want in macarons.

Can I use a stand mixer for macaronage?

Yes, and it has completely changed the way I make macarons.

Macaronage (the mixing stage) is often done by hand, but it can be tiring. I prefer to start the process using a stand mixer with a paddle attachment on the lowest speed in about 20 seconds, just to bring the ingredients together. Then I finish by hand, which gives me better control over the final texture.

It saves time, reduces effort and makes the most accessible basic macaron recipe feel much more approachable.

How do I know when macaron batter is ready?

This is the stage where precision really matters.

The batter should flow slowly and smoothly from your spatula, almost like lava. It shouldn’t be stiff but it also shouldn’t be too runny. Many guides mention the “figure 8” test but personally I find that by that point, the batter can already be slightly overmixed. It’s better to stop just before that stage and let the batter continue to settle naturally as you pipe.

Does piping technique really matter?

It does, more than you might think.

Piping consistently helps create full, even shells. I always hold the piping bag vertically and pipe from the centre, allowing the batter to spread naturally into a circle. Keeping the nozzle close to the surface also helps ensure each shell is filled properly.

Using a template can make a big difference when you’re starting out, giving you uniform shapes and sizes.

Which baking mat is best for macarons?

These are a few common options: silicone mats, baking paper and teflon mats.

All of them work, but I personally prefer teflon mats. They tend to produce cleaner bottoms and conduct heat slightly more efficiently. Another advantage is that they can be cut to size, which makes them very practical to use with templates.

Why do I need to tap macarons after piping?

Tapping helps release air bubbles and smooth out the surface of your shells.

You can tap the tray gently on a surface or hold it and tap underneath with your hand. Over time, you’ll find the method that feels most comfortable for you.

There is also a slightly more advanced technique where you tap from different corners of the mat to even out the batter but that takes a bit of practice and confidence. That said, I find this method works wonders in smoothing the surface of the shells very effectively.

Does the type of baking tray matter for macarons?

Yes it does, more than you might expect.

Macaron shells are delicate and since they sit directly on a thin mat, the tray underneath plays a big role in how heat is distributed.

Different trays absorb and conduct heat differently. Dark trays tend to absorb more heat which can sometimes lead to overbaked bottoms or uneven shells.

I personally prefer using aluminium baking trays. They distribute heat more gently and evenly, which works really well for macarons.

One small habit that has made a noticeable difference for me is always using a completely cold tray. I never place a new batch onto a tray that has just come out of the oven. I also flip the tray upside down and place the mat on the flat underside. This allows heat to circulate more evenly around the shells and helps them bake more consistently.

How long should I rest macaron shells before baking?

This is one of the most common questions when it comes to the most accessible basic macaron recipe and my answer might surprise you. I don’t rest my macaron shells at all.

Or more precisely, I dry them in the oven instead of resting them at room temperature.

Many people struggle with humidity and find themselves waiting a long time for the shells to form a skin. Sometimes it can take ages and by then the excitement and patience starts to fade. So I’ve adapted a method that removes that waiting time completely.

After piping your shells, do the tapping whichever method works best for you, then place the mat onto the back of a baking tray and put it straight into a preheated oven at 140°C. Here’s the key step: leave the oven door slightly open for 3 minutes then close it and continue baking as normal.

During those few minutes, the shells begin to dry gently in the oven. The temperature will drop slightly when the door is open but is recover quickly once closed. This is also why my baking time tends to be slightly longer than other recipes.

What I love about this approach is how efficient it is. While one batch is baking, I usually pipe the next. By the time it goes into the oven, it may have naturally rested a little already, in that case, I simply reduce the drying time in the oven to around 2 minutes instead of 3.

What temperature should I bake macarons at?

Oven temperature is one of the most common concerns when following the most accessible basic macaron recipe.

In my kitchen, I bake at around 140°C using a conventional oven (top and bottom heat without fan) and slightly lower for a convection fan oven. Every oven behaves differently so it may take a few attempts to find your own “sweet spot”. Using an oven thermometer helps understand your oven temperature accurately.

For lighter-coloured shells, I place an empty tray on the rack above once the feet have formed. This helps protect the colour and prevent browning.

How long should macarons bake

For standard-sized shells, I usually bake for around 20 minutes. Larger shells or macaron cakes may need a few extra minutes.

The key is patience. Let the shells cool completely before removing them from the mat. If you try to lift them too early they may stick or break. If in a hurry, a trick is to pop the mat with shells still sticking to it in the freezer for a few minutes, they will pop out cleanly.

Final thoughts

Macarons have a reputation for being difficult but they don’t have to be.

With the right approach, a bit of patience and a method that works for you, they can become a truly enjoyable and rewarding bake. For me, simplifying the process and focusing on what really matters has made all the difference.

That’s exactly what this post is about – sharing the most accessible basic macaron recipe so you can start your journey with confidence.

You’ll find the full ingredient ratios and step-by-step instructions in the recipe card at the bottom of this post, making it easy to follow along when you’re ready to bake.

And once you’ve mastered the shells, don’t forget to check out my other macaron recipes with different flavours and shapes for inspiration.

Also, keep an eye out for my next posts, where I’ll be sharing different types of fillings to pair with your beautiful macaron shells, as well as tips on how to flavour them.

I’d love to hear how you get on. Do these methods work for you? Or is there anything you’d like to explore further? Let me know, I’m always learning too.