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Let your egg white breathe

It is very important that your Egg White is at room temperature before you even start. It will be easier for your Meringue to grow and the mix will be smoother. Ideally, get your eggs out a day or so before to start. This way you’ll be sure that your egg white is at room temperature. This will help your meringue to grow better and stronger.

Use a sifter

Humidity and water is your worst enemy when making macarons. Using a sifter when adding the C&H Powdered sugar and almond flour is key. You will be able to eliminate lumps, which are created with water / humidity. The idea is to get only the dry ingredients in your recipe.

Use C&H Powdered sugar

The finest powdered sugar is needed for this macarons recipe. C&H has one of the finest sugar in the market.Same goes with the almond flour. The finer, the better.


Macaronage is the action of mixing the meringue, almond flour and egg white. It’s a key tip to successfully make macarons. Overmixing would ruin your recipe. The first thing to know is that the perfect batter is shiny / glossy. It should also be smooth and flow naturally. A tip we usually give to students at Pastreez is to draw the number “8” along the way. If you can see it, it means the batter has the right texture. You should stop mixing and proceed to the next step!

Piping tips

There are two options to pipe macarons: Parchment paper or Silicone mats. We always recommend for home recipe to pipe on silicone molds. And indeed, it has a lot of good points: Easy to find, reusable, and most of all every single shell will have the same circle size. That is very important to make good looking macaron shells.

Tap your pan sheet

How to get rid of the air bubbles trapped in your batter? How to prevent hollow macarons? This is the step you don’t want to miss. After piping your macaron batter, make sure to tap your pan sheet at least ten times. It will release the air in your batter, responsible most of the time for hollow macarons.

Cooling down

Right after piping your batter, let your pan sheet rest and dry for at least 20 minutes. It will “dry” slightly on top. This tip is to prevent your shells from cracking in the oven. Cracks on top of your macarons shells might occur when the temperature is off, or if there is too much humidity.

Tips while baking

While the shells are baking in the oven, you want to open its door after 5 minutes. You should see a “fog” escaping from your oven. You just released the extra humidity trapped inside. Remember, humidity is the enemy for macarons recipe.

Don’t serve right away

What does a macaron taste like? We get this question a lot during macaron classes! An authentic macaron should be crunchy outside and chewy inside. This perfect balance of taste is created by the osmose between the wet filling and the hard shells. But this osmose is not met right away. After pouring the filling between two shells, place the macarons a day or two in your refrigerator (in a sealed plastic container). This will let the time for the wet filling to spread into the hard shells, and create this unique taste signature.

Recipe by

Anthony Rosemond


Anthony is the founder of Pastreez, a French bakery where you can buy macarons and crêpes online. His wife and him left everything in France to build this online store in the US. Their authentic French treats ship fresh to your door, wherever you are in the country!