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Tips & Notes
New to macarons? Check out my basic macaron recipe for in-depth tutorial for each step/technique.
Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I recommend Hershey’s natural cocoa powder. However, you may use any brand or type, even Dutched cocoa powder instead. In case your macarons come out wrinkly or your batter is too thick, I recommend removing 1-2 tablespoons of almond flour on your next try.
Note 4: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.
Note 5: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 6: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 7: You can easily double this macaron recipe.
Got macaron trouble? Check out my visual troubleshooting guide and Macaron 101 post.
Nutrition
Servings: 1 plain shell
Calories: 29kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Sugar: 4g
Sodium: 18mg
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