French Macaron Recipe: Why I Switched to the Swiss Method for French Macarons
- Rachel Noel
- Mar 18
- 10 min read
Updated: Jun 30
French macarons are one of those pastries that will humble even the most experienced baker. After many years of making them, I can confidently say I’ve experienced both incredible successes and complete disasters. Macarons are not just cookies — they are science, technique, patience, and sometimes a little bit of luck.
Over the years I’ve worked with all three major methods: French, Italian, and Swiss. While I believe the Italian method produces some of the most beautiful, stable, and bakery-quality shells, it can also be the most intimidating for beginners because of the hot sugar syrup and precise timing required. The French method is often recommended for beginners because it is the simplest, but in my experience it can sometimes produce less consistent shells and can be more sensitive to small mistakes.
For me, the Swiss method became the perfect middle ground.
After years of primarily using the French method, one of my students — Miss Linda — strongly encouraged me to give the Swiss method a real try. Linda has a culinary degree and became extremely passionate about macarons, practicing them constantly at home. I’ll admit, I can be a little hard headed when it comes to changing my processes, but she might be even more determined than I am. Thankfully, she didn’t give up on convincing me.
And I’m very glad she didn’t.
Since switching, I’ve found the Swiss method to be one of the most forgiving and consistent macaron methods I use. It produces stable meringue, smooth batter, and reliable shells while still being approachable for bakers who may not be ready to tackle the Italian method yet.
Over time, I’ve also adapted my base recipe to better suit my preferences and make the batter slightly easier to work with. The traditional ratio I started with was:
100 grams granulated sugar
100 grams fresh egg whites
105 grams powdered sugar
105 grams almond flour
Through testing, I found that slightly increasing the dry ingredients improved the structure of my batter and made it a bit more stable during macaronage. My preferred ratio now is:
100 grams granulated sugar
100 grams egg whites
110 grams powdered sugar
110 grams almond flour
This small adjustment creates a slightly thicker batter that I find much easier to control, especially for students learning proper consistency.
This has also become my base recipe for developing many different shell flavors including strawberry, coffee, chocolate, and classic vanilla. Once you understand the structure of this recipe, it becomes a very versatile foundation for creativity.
And honestly… anything that makes macarons a little more forgiving is a win in my book.
The Swiss Method Is More Forgiving — But It’s Not a Shortcut
While I do consider the Swiss method to be my preferred approach, it’s important to understand something very clearly:
It does not eliminate the discipline that macarons require.
You still have to respect the process. You still have to prepare properly. And you still have to be patient.
No matter which method you choose — French, Italian, or Swiss — the fundamentals of macaron success do not change.
I still thoroughly clean all of my tools before I even begin. Any trace of fat can ruin a meringue, so I always wipe down my bowls, spatulas, and mixer attachments with a dry towel lightly moistened with white distilled vinegar. This simple step helps remove any invisible grease particles that could prevent the egg whites from whipping properly.
This is a habit I strongly encourage all macaron bakers to adopt, especially beginners.
Another step that does not change is the resting period. Even with the Swiss method, your piped shells still need time to dry and form that important skin before baking. This drying period is what helps create those beautiful macaron feet and prevents cracking.
In my kitchen, I allow:
Absolute minimum: 30 minutes
Preferred: 45–60 minutes
You want the shells to feel dry to the touch and not stick to your finger when gently tapped. However, you also don’t want to over-dry them, which can sometimes cause lopsided feet or separation issues.
So while the Swiss method gives you a slightly more stable batter and often prettier shells, it still requires the same respect for preparation, timing, and technique.
Think of it less as an easier method and more as a more forgiving method.
The steps are still there. The discipline is still there. The science is still there.
But in my experience, the Swiss method gives you just a little more room for error — and sometimes that small margin is the difference between frustration and success.
Before You Start: Preparation Is Everything
If there is one thing I try to drill into my students when making macarons, it is this:
Macarons reward preparation and punish shortcuts.
This is not a recipe you want to rush through or "figure out as you go." Having everything measured, organized, and ready before you begin will dramatically increase your chances of success. Professional bakers call this mise en place, which simply means everything in its place.
Before you even start mixing your meringue, take the time to prepare your workspace and ingredients properly. This removes stress during the process and allows you to focus on the most important part — achieving proper macaronage.
Here are the steps I always take before I begin:
Macaron Preparation Checklist
Prepare a large piping bag fitted with a large round tip. I typically use a ¼-inch round tip or a Wilton 12.
Line two baking sheets with parchment paper or silicone baking mats. I personally prefer silicone mats with printed macaron templates for consistency.
Wipe bowls, spatulas, mixer attachments, and silicone mats with white distilled vinegar to remove any grease residue.
Measure all ingredients in advance. Macarons are not forgiving if you start guessing.
Sift the powdered sugar and almond flour together to remove lumps and ensure smooth shells.
Split and scrape vanilla beans if using fresh vanilla.
Prepare food coloring if desired.
Preheat your oven well in advance to allow temperatures to stabilize.
A Note About Oven Preheating
One mistake I see often is not allowing enough time for the oven to properly stabilize. While some recipes recommend extremely long preheat times, this usually isn’t necessary for most bakers.
In my experience:
My large commercial oven typically preheats in about 10–15 minutes
A typical home oven usually takes about 15–20 minutes
What matters most is not how long the oven runs, but whether it has actually reached and is holding the correct temperature.
Because of this, I strongly recommend using an oven thermometer. Many ovens can be off by 10–25 degrees without you realizing it, and with macarons, even small temperature differences can affect your results.
An inexpensive oven thermometer can help you:
Verify your true baking temperature
Identify hot spots
Prevent cracking or hollow shells caused by incorrect heat
Improve overall consistency
Macarons are very sensitive to temperature, so this small investment can make a big difference in your success rate.
Final Thoughts
While macarons have a reputation for being difficult, they become much more approachable once you understand the process and respect the technique. The Swiss method has become my personal favorite because it offers a nice balance of stability and forgiveness while still producing beautiful, bakery-style shells.
Whether this is your first attempt or your hundredth batch, remember that practice is what builds consistency. Take your time, trust the process, and most importantly, enjoy the experience.
Below is the Swiss method recipe I personally use and teach, along with the small adjustments I’ve made over the years to improve the overall structure and workability of the batter.
Happy baking!
Download to print:
Swiss Method French Macarons
French macarons have a reputation for being difficult, but once you understand the process and what each step is accomplishing, they become much more predictable. The Swiss method creates a stronger, more stable meringue than the traditional French method, making it an excellent choice for both beginners and experienced bakers.
This recipe produces smooth shells with beautiful feet, crisp exteriors, and soft, chewy interiors. Remember that macarons are all about technique, so don't rush the process.
Author: Rachel NoelIt's Just a Cookie Sugar Art Studio
Ingredients
Granulated sugar — ¾ cup (100 g | 3.5 oz)
Egg whites — ⅓ cup (100 g | 3.5 oz)
Almond flour — 1 cup + 1 tablespoon (110 g | 3.9 oz)
Powdered sugar — ⅞ cup (110 g | 3.9 oz)
Gel food coloring (optional)
Dried egg white powder — 1 teaspoon (optional, but highly recommended for additional stability)
Instructions
Step 1 – Prepare Your Equipment
Prepare two baking sheets lined with parchment paper or silicone baking mats.
If available, use silicone macaron mats with printed templates. If you don't have one, simply print the template included with this blog and place it underneath your parchment paper or silicone mat.
Rachel's Tip: Yes—you can safely bake with the paper template underneath your baking mat or parchment paper. It will not catch on fire.
Fit a large piping bag with either:
Before mixing, wipe down every bowl, whisk, spatula, and utensil that will come into contact with your meringue using white distilled vinegar.
Rachel's Tip: Even the smallest amount of grease can prevent your meringue from whipping properly.
Measure every ingredient using a digital kitchen scale.
Rachel's Tip: Macarons are one of the few recipes where measuring by grams is strongly recommended. Accuracy is everything.
Step 2 – Prepare the Dry Ingredients
Sift together:
Almond flour
Powdered sugar
Remove any large clumps and set aside.
Some bakers like to pulse the mixture in a food processor for an even finer texture.
Rachel's Tip: Personally, I skip that step. I'm more about play than extra work, and I've had excellent results without it.
Step 3 – Preheat the Oven
Preheat your oven to 310°F (154°C).
Allow the oven to preheat for 20–30 minutes before baking.
Rachel's Tip: Macarons bake at a much lower temperature than most cookies because we're trying to dry and bake the shells without browning them.
If your shells consistently remain raw in the center, gradually increase your oven temperature to 320°F (160°C) or, at the absolute highest, 325°F (163°C).
Step 4 – Make the Swiss Meringue
Combine the egg whites and granulated sugar in a clean glass bowl.
Place the bowl over a saucepan of simmering or gently boiling water to create a double boiler (bain-marie).
Stir continuously using a rubber spatula.
Be sure to continually scrape around the sides of the bowl since the egg whites touching the hot glass can begin cooking before the rest of the mixture.
Continue heating until all of the sugar has completely dissolved.
To test, carefully rub a small amount of the mixture between your fingers.
If you still feel sugar crystals, continue heating.
Once the mixture feels perfectly smooth, remove it from the heat.
Rachel's Tip: Be careful when testing the mixture. The steam can burn your hands. I recommend using a towel or oven mitt when removing the bowl.
Step 5 – Whip the Meringue
Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment.
Begin mixing on medium speed (approximately Speed 6 on a KitchenAid mixer).
Once the mixture begins turning white and develops lots of tiny bubbles, add:
A small pinch of cream of tartar
Rachel's Tip: Cream of tartar acts as a stabilizer and helps create a stronger, more stable meringue.
Increase the mixer to approximately Speed 7–8.
Continue mixing until the meringue resembles melted soft-serve ice cream.
Then increase to approximately Speed 8 and continue whipping until stiff peaks form.
Stop the mixer occasionally and lift the whisk.
The meringue is ready when it forms stiff peaks that stand straight up without folding over.
Step 6 – Macronage (Folding the Batter)
Gradually add the sifted dry ingredients into the meringue in three additions.
Using a rubber spatula, gently fold by scraping around the outside of the bowl and cutting straight through the center.
The goal is to gently deflate the batter without completely knocking out the air you've worked so hard to build.
Continue folding until the batter reaches a thick pancake batter consistency.
Lift your spatula and allow the batter to ribbon back into the bowl.
You should be able to draw a figure 8 with the flowing batter.
The figure 8 should hold briefly before slowly disappearing back into the batter after approximately 10–15 seconds.
Rachel's Tip: If the batter disappears immediately, you've overmixed it. If it doesn't disappear at all, continue folding a little longer.
Step 7 – Pipe the Macarons
Transfer the finished batter into your prepared piping bag fitted with your preferred tip.
Pipe uniform circles onto the prepared baking sheets using your printed template as a guide.
Rachel's Tip: Hold the piping bag perfectly vertical while piping for the roundest, most consistent shells.
Step 8 – Remove Air Bubbles
Firmly tap (or "rap") the baking sheet against the countertop several times.
This releases trapped air bubbles.
If bubbles remain on the surface, pop them using:
A toothpick
A cookie scribe
A cake tester
Rachel's Tip: Removing air bubbles helps produce smoother shells and greatly reduces the chance of cracked macarons.
Step 9 – Rest the Shells
Allow the macarons to rest at room temperature for 30–60 minutes.
Here in South Louisiana, I typically allow my shells to rest for about 45 minutes because of our higher humidity.
The shells are ready when:
The tops feel dry to the touch.
No batter sticks to your fingertip.
The surface feels slightly leathery.
No residue is left behind.
Rachel's Tip: Don't rush this step. Developing a proper skin is one of the biggest keys to achieving beautiful feet.
Step 10 – Bake
Bake for approximately 10–14 minutes, depending on your oven.
Lower baking temperatures require longer bake times.
As a general guide:
310°F (154°C): Approximately 15 minutes or more
320°F (160°C): Approximately 12–14 minutes
325°F (163°C): Approximately 10–12 minutes
Begin checking the shells as they near the end of the baking time.
If baking on parchment paper, properly baked shells should release easily.
If baking on a silicone mat, gently wiggle one shell while it's still attached.
If the shell doesn't move, it's likely fully baked.
If the shell wiggles independently from the feet, the center is still underbaked and needs additional time.
Allow the shells to cool completely before removing them.
Baker's Tips
Always weigh your ingredients.
Wipe every piece of equipment with distilled white vinegar before beginning.
Don't rush the meringue.
Don't rush the macaronage.
Always rest the shells before baking.
Every oven is different—learn your oven before making major recipe changes.
A quality oven thermometer is one of the best investments you can make for successful macarons.
Storage
Store unfilled macaron shells in an airtight container at room temperature for 2–3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Filled macarons are best after maturing in the refrigerator for 24 hours, allowing the shells to soften slightly and the flavors to meld together.
Bring macarons to room temperature for approximately 20–30 minutes before serving for the best texture and flavor.
Don't forget to download the printable PDF version of this recipe to keep in your recipe binder. Happy baking!
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