Don’t trust your oven thermostat! Buy a thermometer and place it in the middle of your oven, to get the exact temperature. Ingredients For The Macarons Heavy cream: Also known as whipping cream, has a fat content between 36% and 40%, the one I use is usually 36%. Avoid substitutes like vegetable-based “whipping cream”. The cream is often used to make chocolate ganache and makes it wonderfully silky and creamy Before you start: Measure ingredients exactly (we've used metric amounts only, which are more accurate). Almond Meal/Flour – It’s really important to have finely ground almond flour. Bob’s Red Meal is always a good choice but I’ve used Trader Joe’s and now I use Costco Brand and it works great (and is super affordable!). If you can’t find almond flour you can also grind and sift your own almonds, but make sure you have a very strong food processor, they are very finely ground, and you’ve sifted out any larger chunks of almond. Granulated Sugar – When you add the sugar to the egg whites it help stabilize them. This means the whipped eggs whites will be less likely to break or get over mixed.

Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Oven Thermometer (optional)– This is optional, but if you think your oven temperature is off, you can test with an oven thermometer.

Foolproof Macaron Recipe (Step by Step!)

The macarons must stand for 20–30 minutes before going into the oven as it helps to form a skin. (The macarons can rest for 1–2 hours.)

Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)EGG FREE MACARONS Vegan macarons can be made using the same recipe but using aquafaba instead of egg whites. Take a look at my vegan macaron recipe.