A Step-by-Step Guide to Making Macarons

Ever since Nathan Sivitz opened Macaron Bar in his hometown of Cincinnati, he wanted to teach how to make macarons as well as to sell the multi-hued beauties. The business has grown to eight locations in six cities, including Indianapolis and Chicago, but every bakery still offers classes.

"We knew people were interested in learning, and it's a fantastic opportunity to connect with our communities," Sivitz says. "People come out of the classes saying, 'I think I can do this.' And that's what we like to hear."

Check out Sivitz' step-by-step guide to making macarons as well as troubleshooting tips—then carve out some time to try his Macarons recipe with White Chocolate and Vanilla Whipped Ganache filling.

01 of 06

Begin With Meringue

Whipped meringue for macarons — Blaine Moats

Macarons start with meringue—egg whites and sugar—beaten to stiff peak stage (when the tip of the mixture holds a point). Some recipes use cooked Swiss meringue, but Sivitz prefers the easier French method. Add food coloring when the meringue is not yet at stiff peaks, to avoid overbeating.

02 of 06

Fold in Almond Flour

Folding in almond flour for macarons — Blaine Moats

Folding in the almond flour is the most precarious step, Sivitz says. The batter is the correct consistency when you lift the spatula, turn it vertically and get a flowing ribbon several inches long—smooth like lava, not ragged. Folding too much can deflate the meringue, yielding a runny batter.

03 of 06

Fill Piping Bag

Filling a piping bag for macarons — Blaine Moats

To easily fill the piping bag, place it in a large glass and fold the top down over the rim, like a cuff. (Angle the tip upward at the bottom of the glass, so the batter doesn't flow out.)

04 of 06

Pipe and Pan-Bang

Pipe straight down, without moving the bag around. When the circle of batter is the right size, slide the piping bag over horizontally to break away. The circles won't be perfectly smooth: That's OK. Banging the pan on a towel-covered counter (up to 10 or 20 times) should flatten the tops and pop any air bubbles.

05 of 06

Check for Shape and Bubbles

Checking macarons with a toothpick for air bubbles — Blaine Moats

If the tops still aren't smooth after banging the pan, you can flatten domes with a wet finger or pop bubbles with a toothpick. But Sivitz says those tricks become less important if you focus on a good piping and pan-banging technique.

06 of 06

Try Your Macaron

If you've done everything right, and the meringue gods have smiled upon you, the finished macarons will be dry and crisp, with chewy interiors, unblemished tops and ruffled bases (aka feet). (If not, check out the troubleshooting tips below.)

stacked macarons in colors like green, pink and blue — Carson Downing

Send Help!

If your macarons don't look or taste quite right after baking or assembly, here are some possible explanations.

The cookies cracked on top.

The piped rounds may not have dried enough before baking; don't rush the resting time. Another cause can be air bubbles, so bang the pan and prick any stragglers.

They spread out while baking.

Same story: Don't skip the resting time. The skin on the batter helps cookies rise up, rather than out, during baking.

The shells are hollow.

Two possible culprits: Overbeating or underbaking. Stop whipping the meringue right at stiff peaks, when the mixture is still shiny. And when baking, consider sacrificing one hot shell; break it in half, and if the inside is wet or shiny, put the pan in for a minute or two longer.