French Macaroons with chocolate filling recipe
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. For a person who has never heard of Macaroons before (leave alone a french one at that), is completely lousy at making pastry/meringue based desserts, who laughed at the term 'feet' when talking about cookies, I really had this coming - thanks to this months Daring Baker's Challenge. You would think that with such a handicap I would have started the challenge the first thing in the month? Nah! I am never going to prosper - last minute yet again it was and this time it punished me severely! 8 BATCHES of Macaroons are lying in a zip lock bag in my kitchen right now - looking like anything but Macaroons - Utter failure! And when I finished off all the aged egg whites, almond flour and the powdered sugar - I see a little light at the end of the tunnel.
French Macaroons with chocolate filling recipe
The result is still 50-50! Not a success at all - but not a complete failure either. If like me, you are wondering why so much hoopla is made about getting some "feet" at the base of these meringue pastries, then you need to see this post! Macaron Flop Show - Batches 1, 2, 3 , 4 and 5 French Macaroons with chocolate filling recipe I know I READ all instructions again and again - guess theory alone didn't do any good! These came out tasting great - but the base was soft - with no feet Macaron Flop Show- Batches  6, 7 and 8 French Macaroons with chocolate filling recipe Yet again different technique but same old sad story - Taste once again, great but looks wise and feet wise - this batch did not sprout feet either. Happy Feet they sure weren't! In fact there was NO FEET!!! Macaron Batch 9 Just when I was giving up - tired, cranky, irritable, cursing woman is not good to be around with (ask my husband!) - one last batch of egg whites and last 2 cups of almond flour and 1/2 cup of powdered sugar beckoned me yet again! They seemed to tell me, "Just try one last time! - Dont give up on us!". So back to the computer - rewrote all techniques yet again, read through 50 more sites, glanced through 1000 tips yet again ( just let me get my hands on few of those ppl who wrote it #$%R%R$@!!!!!) and ground some powdered sugar at home for the recipe (late to shop) French Macaroons with chocolate filling recipe And tada - few BABY FEET AT LAST! Not great - but I had something to show at the end of it all and also some little justification for the immensely messy kitchen and for looking like a Halloween Ghost with all those powdered sugar on me! So the main purpose of this post is to give you HANDS ON TIPS - so that you save those 8 batches of footless macarons! Try variations with tips that will not make you waste time with wrong base or technique. I have given tips at the end of every method where applicable to help out the beginners like me!
  • Cook time:
  • Prep time:
  • Yields: Makes around 10 dozens (although it made abt 5 for me)
  • Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
  • Almond flour: 2 cups (190 g, 6.7 oz.)
  • Granulated sugar: 2 tablespoons (25 g , .88 oz.)
  • Egg whites: 5 (Have at room temperature)
    For Chocolate Filling - Recipe from
  • ½ cup (125 ml) heavy cream
  • 2 teaspoons light corn syrup
  • 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
  • 1 tablespoon (15 gr) butter, cut into small pieces
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

Tips and Tricks
You can grind your own almonds to make the flour. But even if you buy the store bought ones - Grind them once again. Simply combine the powdered sugar and almond flour and grind them fine.

3. Important: Sift 3-4 times once ground.
4. It will remove any lumps if any - you want it as fine as it can get.
5. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

Tips and Tricks
1.First make sure you separate the egg whites from the yolks very carefully. Even one single drop of the yolk can spoil the entire meringue.
2. Once separated, keep the egg whites on your counter top (covered with paper towel) for 1-3 days. This helps to concentrate the protein and bring out a shinier end result.
3. Soft Peak Stage - Start beating eggs at low speed for 1-2 minutes and then gradually increase it to med-high. You get a soft peak stage, I think approx in 5-6 minutes. You know you have a soft peak when you lift up the beaters and you see a peak but with the end slightly curled. They would droop slightly. You should be adding the granulated sugar now, little by little.

7. 4. Stiff Peak Stage - Continue beating for another 2-3 minutes. You know you have a stiff peak, when the meringue, true to its name displays a stiff peak. These are formed because of the addition of the sugar and when you lift the beaters, you see the peaks are stiff. Another test to know you have Stiff peaks is when you invert the bowl ( yes the one with the meringue) upside down. It should not fall or flow out. Do it slowly to confirm the same.
8. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

Tips and Tricks
Folding is very crucial technique to make this macaron work. The correct and proper way of doing this would be as follows- To the meringue, add about 1/3 rd of the almond-sugar mixture. The first 6-7 strokes of mixing is going to be fast. You can do it little hard at this stage to help get rid of the air pockets formed while forming the meringue. The correct way of folding would be to cut the batter in the center, scrap out the bottom most batter and bring it above folding over the top layer - turn the bowl slightly and repeat the process. Doing so this way, will avoid air getting into the meringue while folding. Do this fast and hard for first few strokes and then slowly and gently finish off with the rest of the almond mixture.

This Process is called Macaronage and the full process for this recipe takes about 5-8 minutes depending upon your style of foldingor 30 or so strokes!

You know your macaronage is just right when the mixture starts looking smooth and glossy.

10. It should also look similar to how a hot Magma, lava or cold honey would look like flowing! (Yes these terms are indeed used to describe this stage) You can also test if you have done it right - scoop out a tablespoon of the batter and pour it above the remaining batter in a line.
11. If this line disappears (Just like magic!!!) at the end of say 30-40 seconds or so - you know you have done it properly!
12. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter. 5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

Tips and Tricks

-If you have not mastered the Macaron yet, then I would suggest that you don't waste time by drawing out circles on the parchment paper (helps to drop correct amount of batter on the sheet). Instead you can download this pattern from here : and take a print out. You can concentrate more on the technique instead of drawing circles on the paper. Saves time and effort too :) Works for lazy bums like me too. If that template does not work use this - (thanks Amy)-Just place the print out sheet just below your parchment paper

14. and drop the batter just inside the circle.
15. -Do the same with rest of the circle - you can of course cut out and add more to this printout to make more in a single batch.After making all the circles, slowly pull out the pattern page from under the parchment. Set aside for at least 30 minutes. I would recommend 45 minutes as an ideal point though!

Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored. Cool on a rack before filling.

Tips and Tricks

Another possible issue usually faced by many is while removing the macarons from the parchment paper. I did not have a single problem and I did this -

Dampen a kitchen towel and place it flat on the counter. Now take the parchment paper and place it on top. Give it, say 10-15 seconds, and then slowly using a knife edge, lift up the macaron. You might need to do a little slicing action - but trust me, it did not break even a single macaron and 90% of the case, the macarons came out willingly! So much so, that my parchment was reusable! It was that clean!

17. Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons. My Notes Once you follow these steps, this is the time you play around the Oven temperature and check the correct settings to make your Macarons perfect! It does take some trial and error before you get to that perfect one! I sure will be trying out once again until I get my perfect ones - But at least I wont have to waste my time with the possible minor errors along the way! Hope these tips help you to get Your Perfect Macaron! For Chocolate Filling Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.
18. Let sit one minute, then stir until smooth. Stir in the pieces of butter.
19. Let cool completely before using.
20. Now using a fork or spoon, spread some chocolate filling on one macaron and then using another piece sandwich it for an amazing treat!
Better luck next time to me - and All the best for all those who are going to try for the first time :) Hope the tips above help you in dishing out the perfect French Macarons - until then lemme enjoy the ones I made! French Macaroons with chocolate filling recipe

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By L on May 16, 2013

Here's the photo relating to my previous comment (as "L123").

These are the macaroons that I made using your recipe.  I was very happy with the way the shells and the feet turned out, I just need to work on the shape (round rather than oval) and I'm going to use skinless almond flour next time. 

I made a rosewater buttercream for the filling.

The macaroons seem to be at their best after being stored in a container for 2-3 days in the fridge. The flavours have combined well and the texture is just right - crisp shell, soft and slightly chewy on the inside. 

Thanks a lot for the recipe!!! \"smiley\" \"yes\"\"heart\"

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By Hanim on Oct 18, 2010

Hi, after my first failed batch, i almost giving up until i stumble upon this website. The tips and tricks make it very simple to follow, except that I've changed the filling to strawberries sweets.


By L123 on May 14, 2013

I used this recipe and my macaroons turned out great!!! Yay. It was the third time I tried to make macaroons (I used different recipes for the first 2 attempts - both of which failed miserably). My macaroons had smooth, rounded, hard (and not a single crack in any of them) shells and perfect feet! I just want to include a few of my own tips/advice: 1. If you care about the colour of your macaroons, then make sure you use almond flour which is totally white (no brown bits of peel), or if you are grinding them yourself then use "skinless" almonds. 2. Even if you buy pre-ground almond flour, put it in the food processor with the icing ("confectioners") sugar to grind it a little more and mix it in with the sugar. 3. SIFT 3-4 times!!!!! Don't forget this step. The powder (sugar and almonds) needs to be fine! 4. Make sure that the batter is nice and THICK.. it should be thick enough that when you pipe it onto the parchment paper (I used normal "baking paper"), it should look like a chocolate kiss ("Hershey's Kisses, for example) momentarily.. then it will slowly flatten out into a little circle/button of macaroon batter. 5. Bang the tray on a wooden/stone or other hard surface before leaving them for 45 mins. 6. Let them form a FILM on the tops before they go into the oven. DON'T SKIP THIS STEP - it is what results in a smooth hard shell-top and gives the macaroons feet, because the shell hardens and then sets in the oven under the heat and meanwhile the inside rises (resulting in the feet). You should be able to lightly touch them and feel a film has formed (you won't have batter on your finger). It took mine about 40 minutes, but leave them longer if necessary. 7. Follow the cooking times and temperatures in the recipe EXACTLY. Good luck. I've love to post a photo of my macaroons but this site doesn't give the option :(

Oh thank you so much for the tips. Awesome. I def. provide a way you can give your feedback along with a picture for every recipe in this site. Would love to see your picture here: --DK

By Zakir on Jul 18, 2012

Hello all. the macroons that i see here doesnt have the glossy finish. It could be either that after piping the macroons paste you would have immediately pushed them in the oven and secondly the almond flour would be very coarsely ground. Plus you havent added 1/4 cup of refined flour along with 1/4 cup less from Almond flour. As per the tips given by famous patisserie Celebrity Chef Eric Lanlard. One should always pat the tray sightly after pipping the paste. second tip was that after piping you should leave the tray outside in room tempreture for sometime until paste creates skin over it which you can feel it with gently touching the piped paste. Third tip was if the oven is too hot you should leave the oven door slightly open as this lowers the tempreture and cooks the macroons to the right texture. if you follow them you will definately get a smooth shiny and even textured macroons.

By Dan on Mar 5, 2012

If you find the surface of the macaroons never dry when left at room temperature (after piping) you have probably not combined the wet and dry ingredients sufficiently well. Everyone always warns you about over working the mixture but if you under work if the sugar is not properly integrated into the mix: it's this dissolved sugar that makes the shell. Without the shell they rise in all directions as opposed to being constrained to move upwards and form feet. The result is a macaroon that inflates, expanding in all directions then sinks upon cooling. Note: A macaroon that was under worked looks similar to a severely over worked macaroon.

By Sabrina on Dec 29, 2011

I've tried it and for some reason my macarons stick on the wax paper like crazy and won't come off. what else is a better way of removing them?

By Varsha on Nov 27, 2011

Can this be made eggless??? If yes then plzzzzz let me know what to use instead egg.. Thank u...

By Kath O'Keefe on Sep 18, 2011

I finally got my macaroons to come out. 1 things I found necessary. 1 don't use really fresh eggs. and 2. make sure that the eggs you use are not too big. I added my egg mixture to my dry mixture a little at a time to make sure it wasn't too runny, and hey presto the came out perfect. Make sure you let them sit for at least 1/2 hour before putting them in the oven. and only do 1 tray at a time. Also let them cool completely before taking them off the baking paper.

By Nicola on Sep 7, 2011

HELP! My macaroons are beginning to annoy me. I follow everything to a tee but the mixture just doesnt dry out after I have piped it onto the greaseproof paper. It just seems very runny! Please, help me and prevent me from going insane!

By recipe macaroon on May 20, 2011

[...] French Macaroons (Macaron) Recipe | Macaroon with chocolate … Oct 27, 2009 … This post gives you step by step pictorial for making French Macaroons with Chocolate Ganache along … [...]

By str4y on May 7, 2011

I just made my first macaron attempt today and had like...too many feet. The cookies bubbled out and spread and the tops slid off of the bubbly bases, giving me a spread out mess. A delicious mess, but not what I was attempting to make. I don't know exactly where I went wrong...I did have to substitute granulated sugar blendered with some corn starch for confectioners' sugar, which might have caused me problems...or perhaps my oven was off, or maybe I folded too hard/not hard enough...grr. I'll have to try again soon. I had such grand plans!

By debbie owen on Mar 16, 2011

What is the amount of almonds you use to make your own almond flour?

By zeek on Feb 28, 2011

Hi! Thanks for sharing this! I was hoping for more Macaroons recipes for a starter like me :) Thank you!

By Diana on Feb 10, 2011

Thank you for sharing your macaroons experience/recipe. I've tried out your recipe but mine didn't turn out the same. Your template helps tremendously. Is there away to cut down the sugar because it's too sweet? I've used another recipe and was able to get the feet but it's still too sweet. Thank you for sharing. Diana

By Amy on Jul 30, 2010

Never mind. I search through google and I found it. :)

By Amy on Jul 30, 2010

If you find the pattern, could you e-mail them to me too?

By Marcarons, not Macaroons! - Food and Drink -cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - Page 7 - City-Data Forum on Jun 29, 2010

[...] [...]

By Kim on Jun 28, 2010

Hi, is it possible to please get the link fixed for the template. The broken link appears on so many other sites as well and yet it doesn't work. I'd love to be able to print the template for my fourth attempt at making these delicious macaroons. Thanks

By Nardia on Jun 21, 2010

:-P was wondering if I could also get the template emailed to me so that I can achieve the perfect macarons. Thanks xx

By Sharon on Jun 17, 2010

Hi! The link for the pattern doesn't work for me either. If you find it, I would love a copy emailed to me as well. Thanks!

By Kathy (Mother of the bride) on Jun 16, 2010

:( The link for the pattern isn't working for me. Any chance you could email it? Thanks

Oh sorry about that - it doesnt open for me either..Lemme see if I have it somewhere...will mail it to you if I find it! --DK

By Kathy (Mother of the bride) on Jun 16, 2010

So happy I came across your website! My daughter was thinking about macarons for her upcoming DIY wedding. Now I'm not so sure I'd better offer to make them! I'm going to try out your recipe, though, just to see. One question, I guess everyone knows but me, what do you mean by "feet"? Thanks for the tips!

The ruffled look at the bottom of the cookie is called the feet. It forms while baking and thats the famous thing in this cookie! It troubles the heck out of you to form into luscious looking ones! but when they do - they look bliss :) --DK

By Dimity on Jun 8, 2010

I normally consider myself pretty handy in the kitchen and baking is normally a piece of cake. But over the last week I have made three attempts at macarons and have been defeated every time. Just knowing that I'm not the only one out there who has been struggling with this is reassuring, seeing all the videos and pictures of so many perfect macarons is getting depressing but your experience has inspired me to keep trying just when I was about to give up. THANK YOU!!!

By Sarah on Mar 11, 2010

I found a great macaron recipe from GirlCookinParis - - you have to try these! this girl looks like she knows what shes doing; i made them yesterday and they are mouth watering - my macarons finally have feet!!!!

By Maya on Mar 10, 2010

Made about five batches and thought they were okay, then went to Laduree in Paris to try their macaroons... 8-O ...made mine look like a kid made them :( thanks for your tips! i'll be trying and trying til i get this right!

By Kate on Feb 21, 2010

Well, I've joined the club. So far three failed batches, my very first weekend of complete macaron frenzy, and yes, much like you, I am mad and jealous at all those "look, my very first macarons, look how pretty they are..." bloggers out there who didn't really provided any explanation or details on most important things. And by now I know, pretty much everything seems to be important. I am mostly frustrated about the feet, I didn't get ANY so far, not a single one in any of the three batches. What are, in your opinion, the most crucial factors for 'developing' nice feet (or any for that mater)? I left my almond meal on the countertop overnight, could the air humidity be one of the factors? Many thanks for the pictures and descriptions, they are very useful. I'll return to my macaron challenge next weekend.

You just voiced every single thought of mine when I was doing this myself!!! LOL! The notes I provided at the end of each of the steps were what finally got me my feet, however miniscule they were. I think they would have been better if I was not so cranky, irritated and completely exhausted at the end of so many attempts. I am sure if I make a fresh start with these notes I will surely come up with feet! (fingers crossed). Other than those I cannot think of anything more - I have to make this again sometime soon - but I guess I am still not out of the nightmare of the previous one! May be soon :) :) Wishing you wonderful full feet (!!!!) the coming weekend!!!! Wud luv to see it --DK :)

By Leslee on Jan 21, 2010

Hi...this sounds wonderful, do you think it would work if I used splenda or xylitol instead of sugar? :?:

I really am not sure. The fact that even with the sugar, the art of getting these right is so hard for me that I haven't experimented with anything else yet. Lemme try it out and get back to you :)--DK

By Tee on Jan 18, 2010

hi, i attempted making macarons for the sixth time today but failed ): they turned out exactly how your first few batches did- like hard cookies. i've noticed that no matter how beautiful my stiff peaks are after beating the whites, they always flop on folding! air bubbles will start appearing & popping as i fold & also when i leave my piped shells to rest before baking...any tips? wat did you do differently on your successful tries compared to the unsuccessful ones? sorry for leaving such a long comment & thanks! (:

aaah! I can totally understand what you are going through having been in the exp just few months back. I am yet to retry these again (I sure will until I perfect it!!!) - The tips which actually worked for me, the steps I did differently for my last try are the ones I have provided in Italics in the steps. Very minute differences but they do make all the difference. Your comment reminds me I have to make these again!!! Hope the tips help you and making a successful 7th time--DK

By Pet Parent on Dec 22, 2009

Thanks for your tips and for the step-by-step pics! They greatly help. I am actually on my 6th attempt of making these cookies but seem to have a problem with the almond flour. I tried different almonds -- raw sliced, toasted sliced, toasted slivered, and the almond meal -- but only with the raw sliced that I got my feet. Also, how do you finely ground the almond? I have tried several times and it seems so hard to sift it. I end up getting lots of almond chunks left. Is it my food processor? If I pulse it longer, it ends up being pasty and sifting it takes forever! Any tips you can share? Thanks in advance and thanks for the template. :mrgreen: Also, is it okay to have chunks in the cookie? My husband does not seem to mind the little chunks of almond but all the sites I've visited, none of the cookies look chunky. :( By the way, just like you, I have ended up being cranky and irritated with my unsuccessful batches to the point where I was beginning to hate the recipe. Lol. But I will not give up. :roll: :-P

aaah! It takes one to know the other! This cookie sure tested my patience and like you said, I have it in my to-do list yet again after I start forgetting the crankiness of the fateful day I tried them out. Cant give up on these cookies yet ;) Well I actually got the almond flour in the store. Didnt try grinding it at home yet. And the store ones I ground along with powdered sugar in my normal food processor. I think the trick is to grind them on high with regular intervals so that the heat from the processor does not get to the flour. I think thats what is making it pasty.Run the processor for say 5-6 seconds, let it sit for few more seconds and stir the powder checking to see they are not sticking anywhere and then again process it for few more seconds. Do this 3-4 times - try sifting now. They will light and fluffy and not pasty at all. I hope this helps and wish that you get the most scrummiest tasting and looking macaroons :)--DK

By veenaw on Nov 3, 2009

Your pictures are to die for...and the best part is you make me want to get up and try each of these recipes.... :)

By Sudha on Oct 28, 2009

Wow, you have unbelievable patience!! Kudos to you for not giving up on those macaroons. You finally got it though. Great effort. Now you are tempting me to try them!!

By rachel on Oct 28, 2009

Mine was a failure 1,,2 and 3 and a wee bit of success at the 4th are very persistent and it has paid off real well..

By Audax Artifex on Oct 28, 2009

Nine batches well you know all the tips nad hints that are importnat I'm sure. Well done you really deserve the title of Daring Baker this momth. Love all the step-by-step photos perfect to learn from. Cheers from Audax in Australia.

By easy recipes on Oct 28, 2009

Thanks for the tips. It look amazing!

By Kim - Easy French food on Oct 28, 2009

You certainly give it a most thorough and well documented effort. I've never tried to make these and you've convinced me I'm on the right track. We sometimes make this meringue cookies recipe as an easy substitute for macaron cravings. Heroic culinary investigation on your part!

By Pari on Oct 27, 2009

Wow! What patience.I am not a great baker, but this feet business is scaring me away, but I just appreciate your efforts dear and that is well expressed in your post.

By Sonu on Oct 27, 2009

DK, Your step by step instructions is really appreciated! Loved your idea of Macarons pattern design. :)

By Vinolia on Oct 27, 2009

Inspite of so many disappointments, your final try was fine and you have a considerable amount of courage I should say :) you've got them right finally :-D they're looking delicious! Folding the macarons batter is a bit delicate indeed but also once you drop the macaron batter on the parchment papaer, it is adviced to leave it to dry for few minutes so that you get a smooth surface on top, just a small trick I learnt, maybe it might help you the next time :-P

Oh yes - I did it indeed for 45 minutes or so every time I made a batch. I think I forgot to update that in the tips section! Thanks for the encouragement though! :) -- DK

By Sunita on Oct 27, 2009

Kudos to you dhivs, for trying so many times. That's the spirit of the trues daring baker. And see, you did get "feet"!

By PJ on Oct 27, 2009

Wow Dhivi..They look so good and great tips too..but---I don't think I have the patience for this,soooo please pass me those macarons.. :lol:

By Ramya Kiran on Oct 27, 2009

Nice that you din't give up. Congrats on your success and keep going.. Good work! Your macarons look very cute and delicious with the chocolate filling.

By Priya on Oct 27, 2009

Just love that chocolate ganache...Droolworthy macarons..