My Cup Method for French Macarons: Why I Don’t Bake by Grams.

When people begin learning how to make French macarons, one of the first things they’re told is that everything must be measured in grams. While weighing ingredients is a wonderful method, I want to share something that has worked incredibly well for me over the years.

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At PatOliver’s Desserts, I make my macarons using cups, tablespoons, and ounces rather than a kitchen scale. This is the method I’ve developed through practice, testing, and plenty of batches of macarons.

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If you’ve ever felt intimidated by complicated measurements, I hope this post encourages you to see that there are different ways to achieve beautiful, delicious macarons.

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Let’s start with the baking tools I personally use when making macarons;

Baking Tools

• Large porcelain mixing bowl

• Two small porcelain bowls

• Stand mixer

• Whisk attachment

• Hand whisk

• Hand Sifter

• Silicone spatula

• Silicone baking mats

• Large round piping tip

• Large piping bags

• Baking scribe

My Macaron Ingredients

Here’s exactly what I use for one batch:

Dry Ingredients

• 1 cup almond flour

• 1 cup powdered sugar

Meringue

• 2 large egg whites (about ¼ cup)

• 3 tablespoons granulated sugar

• ½ teaspoon cream of tartar

• Gel food coloring (optional)

Step 1: Prepare the Dry Ingredients

I begin by measuring my almond flour and powdered sugar into a large porcelain bowl.

Next, I sift both ingredients together until they’re light and free of lumps. Sifting creates a smoother batter and helps produce beautiful macaron shells.

Once sifted, I set the bowl aside while I prepare my meringue.

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Step 2: Prepare the Egg Whites

I separate my egg whites into one small bowl and place the granulated sugar into another.

Keeping everything measured and ready before mixing makes the process much smoother.

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Step 3: Make the Meringue

Using my stand mixer with the whisk attachment, I begin whipping the egg whites on high speed.

After about one minute, I slowly add the cream of tartar. If I’m making colored macarons, this is when I also add my gel food coloring.

Mixing

I continue mixing for approximately 2 to 2½

minutes, until the meringue reaches stiff peaks.

You’ll know it’s ready when the meringue forms a fluffy cloud on the whisk attachment and holds its shape without falling.

Stiff Peaks like Clouds

Step 4: Macaronage

Now comes one of the most important steps—macaronage.

I gently fold the sifted dry ingredients into the meringue using a silicone spatula.

This folding process continues until the batter becomes smooth, glossy, and slowly flows from the spatula like ribbons of lava.

The consistency is the key to beautiful macarons.

Macaronged Batter

Step 5: Pipe the Shells

Transfer the batter into a large piping bag fitted with a large round piping tip.

Pipe even circles onto a silicone baking mat, leaving a little space between each shell.

Take your time here. Consistency in size helps every macaron bake evenly.

Piped Macarons

Step 6: Remove Air Bubbles

Once all the shells are piped, firmly tap the baking tray against the countertop several times.

This helps release trapped air bubbles.

If any bubbles remain on the surface, I gently pop them using a baking scribe.

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Step 7: Rest the Macarons

While the macarons rest, I preheat my oven to 295°F.

The shells sit at room temperature until they develop a smooth, dry surface.

This resting stage helps create the signature macaron “feet” during baking.

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Step 8: Bake

Bake the macarons for 14 minutes at 295°F.

After baking, allow the shells to cool completely on the baking tray for 20–30 minutes before removing them.

Trying to remove them too early can cause the bottoms to stick or break.

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Step 9: Mature the Macarons

Place the cooled shells into an airtight container and refrigerate them for 24–48 hours before filling.

Although they’ll be ready after one day, I always recommend waiting the full 48 hours.

This maturation process allows the shells to soften slightly while enhancing both texture and flavor.

It’s one of my favorite secrets to creating bakery-quality macarons.

Macarons with Smooth Shells and “Feet”

Filling Ideas

One of the best parts of making macarons is choosing the filling.

Some of my favorites include:

• Buttercream

• Chocolate ganache

• Cream cheese frosting

• Fruit purées

• Fruit-flavored buttercreams

  
  

Don’t be afraid to get creative with seasonal flavors.

Funfetti Buttercream Filling

Final Thoughts

Every baker develops their own style over time.

This cup-measuring method is the one I’ve come to trust after making countless batches of French macarons. While there are many wonderful techniques out there, I wanted to share mine in hopes that it inspires someone who’s been too nervous to try.

Remember—baking is part science, part patience, and part passion to go and make beautiful macaron creations like the macaron tower (see image below) I made for a bridal shower recently.

Happy baking!

— Veronica, PatOliver’s Desserts

Ombré Macaron Tower