A sweet, simple guide for mastering this classic treat

If you’ve ever been intimidated by French macarons, you’re not alone. These delicate little cookies have a reputation for being fussy—but once you understand the process, they’re actually incredibly rewarding to make.

Today I’m sharing my go-to method for French macarons filled with buttercream and jam. This is the exact process I use, and it’s designed to help you create smooth shells, pretty feet, and that soft-but-slightly-crisp texture we all love.

Let’s get into it

Step 1: Make the Meringue

Start with room-temperature egg whites in a clean, dry mixing bowl. Beat them until they become bubbly and foamy. Once you reach this stage, gradually add your granulated sugar (measured using a kitchen scale for accuracy).

Continue mixing for about 10 minutes, until stiff, glossy peaks form. You’ll know it’s ready when the meringue stands straight up when you lift the whisk. If you’re adding food coloring, or vanilla extract now is the time—mix just until evenly incorporated.

Step 2: Prepare the Dry Ingredients

Measure your almond flour and powdered sugar, then sift them together into a bowl. This step is key for smooth macaron shells, so don’t skip it. Gently mix the sifted ingredients until fully combined.

Step 3: Fold the Batter (Macaronage)

Add the meringue to the almond flour and powdered sugar mixture. Using a spatula, gently fold everything together. The goal here is a smooth batter that flows off the spatula like lava.

Take your time—overmixing can cause flat shells, while undermixing can lead to cracked tops. You’re looking for that sweet spot where the batter is glossy, fluid, and lump-free.

Step 4: Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto parchment paper or a silicone macaron mat. I love using mats with size guides because they help keep everything consistent.

Once piped, gently tap the baking tray on the counter to release any air bubbles. I also like to use a toothpick to help.

Step 5: Let the Shells Rest

Allow the macarons to sit at room temperature for 10–15 minutes. During this time, the tops will form a slight skin. When you lightly touch them, they should feel dry and not stick to your finger.

This resting step helps create those signature macaron feet while baking.

Step 6: Bake

Preheat your oven to 280°F. Oven temperature matters a lot with macarons, so adjust as needed based on how your oven heats.

Bake for 16–18 minutes. You’ll know they’re ready when the shells have risen, developed feet, and feel firm on top. Be careful not to overbake.

Step 7: Cool

Remove the tray from the oven and let the shells cool for about 10 minutes. Once cooled, they should slide easily off the parchment paper or mat.

Step 8: Fill & Assemble

Pipe buttercream frosting onto the flat side of one shell. Add a small teaspoon of jam (I love using my homemade Christmas Morning Jam for a festive touch. Recipe on blog.) in the center, then sandwich with another shell.

Gently press together, and just like that—you’ve made French macarons

You can use whatever ever filling you prefer. Not all macarons are the same. Some desire to use a ganache. It really depends on what flavors you decide you want to use.

Final Tip

Macarons often taste even better after resting in the fridge overnight. This allows the filling to soften the shells slightly and creates that perfect melt-in-your-mouth texture.

Use a digital scale for measuring
Do not over mix during macaronage (medium mixer setting )
Use an oven thermometer (helps manage the heat since each oven is different)

If you make these, I’d love to know how they turn out. Baking is always better when it’s shared.

French Macarons with Buttercream & Jam Filling