How to Make Perfect Macaroons… (Macarons)

How To...Macaroons

Macaroons – The French type, (said with a French accent of course) are notoriously tricky little blighters and reduce lots of us to tears.
You might have seen me make them on The Great British Bake Off for the Petit Four Tower.  That week practising at home will go down in history, and not in a good way.  Meet fraught Manic Mummy Baker Extraordinaire – tears tantrums you name it the boys saw it all.  I made enough Macaroons that week with the majority of them ending up in the bin!
So I’m going to save you from all that – follow the instructions to the letter and you’ll be well on the way to perfect macaroons. Prepare yourself to practise though, there are a lot of things that can go wrong and will given half the chance, practise practise practise.

110g egg whites (whites from approx 3 large eggs)

75g caster sugar
125g ground almonds

175g icing sugar

First off you will need one of these:

Trusty food processor – I will not make macaroons without it.  Like I mentioned follow the instructions!  You will also need, a large bowl, spatula, sieve and whisk.

Okay so I’m not going to whisk egg whites by hand you know me better than that, but it looks pretty!
Measure out the ground almonds and icing sugar and put them into the food processor.  Turn it on and leave it on…..have I gone mad?  Nope, do as I say and it’ll be fine.

Okay so now I’m going to have to shout so you can hear me over the racket of the food processor.
Measure out the egg whites.  I hate saying this, I am determined never to become an egg-weigher, life’s to short, but macaroons need special measures.  Egg whites are measured in grams seems a bit silly to me as surely you measure them in ml’s as a liquid but hey ho 110g egg whites = 110ml egg whites.
I’ve tried out these egg whites from Two Chicks and they are really good, it also means I don’t end up with 100 egg yolks and have to make a gallon of custard to use them up!  The egg whites can be bought in Waitrose, Sainsburys, Tescos. (These would also be great to bake my Angel Food Cake – virtually fat free).

Place them into a large bowl and whisk like you would a meringue.  As the mixture comes to soft peaks begin adding the caster sugar a third at a time until it’s all worked in and smooth and glossy.

You don’t need to whisk the egg whites to stiff peaks but they should be thick and glossy.
One of the wonderful things about macaroons are their fab colours – whatever takes your fancy.  Using gel paste colours is the best way to colour the mixture without changing the consistency.
Add a small amount of colouring to the meringue and mix in well.

Now you can turn off the Food Processor (and take your ear defenders off).
Sift into the meringue mixture half of the almond/icing sugar from the food processor.

Fold into the mixture using a spatula or metal spoon until it’s fully mixed in.

Sift in the final half.
The residue left in the sieve can be very grainy and hard so don’t force it through the sieve just discard it.

Fold in as before.
Now comes the tricky part,  you need to keep folding the mixture until it goes smooth and glossy.  By my reckoning this takes 1-2 minutes folding in a figure of 8.  This loosens the mixture until it is the right consistency.  You really don’t want to knock ten tons of air out of it but achieveing the right point is important.
Hold your spatula above the bowl.  The mixture should run from it in a ribbon.  If it’s jerky and breaking then it isn’t right yet.  Just watch out though you want to stop right at this point and go no further, otherwise you’ll have hugely spreading macaroons.

Now we’re ready to go.
Add the mixture to a piping bag fitted with a plain wide round nozzle (1cm)
Prepare two baking sheets lined with Bake-o-glide.  It is so disappointing making perfect looking macaroons and then not being able to get them off greaseproof paper.  Believe me, it happens a lot.  Sure fire method – stick with the bake-o-glide!
Pipe the macaroons onto the tray in small circles.  To begin with they will have a small peak on the top.  If you have the correct consistency that will soon flatten and you will have a tray full of perfectly smooth macaroons.

If you are adding crystallised rose petals or violets for decoration then now’s the time to pop them on the top.
Now you need to set the trays aside for 30 minutes.  After this time they should have formed a slight ‘skin’ and you should be able to touch them with your fingertip.
Preheat the oven to 130c Fan/150c/Gas Mark 2.
Place the trays in the oven for 13 minutes.
Remove from the oven and allow to cool, still on the tray.  Good macaroons should be smooth and glossy with a good foot and not flat.  I have added some trouble shooting tips at the end of the post.

Sandwich together with a buttercream or ganache of your choice.  I’m not giving recipes here in this how to but more macaroon recipes will follow this week.
For the violet macaroons I made in The Great British Bake Off I took a large packet of Parma Violets and ground them to dust in the food processor.  I combined these will icing sugar to make buttercream.

Parma Violet Buttercream
1 large pkt of Parma Violets, ground plus icing sugar to weigh a total of 125g

250g butter, softened

1 tbsp milk

Macaroons are lumpy and grainy – mixture not loosened to correct consistencyMacaroons have cracked in the oven – oven temperature is too hotMacaroons are flat – mixture was overworked and too much air knocked out of the meringue when folding.

John Lewis – Bake O Glide

Amazon – Gel Paste Colouring

How To...Macaroons

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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242 Responses to How to Make Perfect Macaroons… (Macarons)

  1. PlumLeaf 李葉 says:

    EEEK! You've not included the number on the Gas Mark just (blank!)

    Good job on mac's by the way. I've tried choc & failed – glad you used liquid whites – may tempt me to have another go!

  2. Kylie says:

    Stupid question, in which aisle would you be likely to find the egg whites, is it in the fridge?

  3. Anonymous says:

    I can't wait to try this, I always fail at macaroons! I don't own a food processor though, do I need one for this or could I use a blender or just mix the ground almonds and icing sugar together? Thanks!

  4. Jem says:

    Oh my!! Fantastic tips Ruth, I love macaroons but they're so expensive from places like Laduree and the frozen variety from Waitrose just haven't tickled my fancy so I'm looking forward to giving these a go!!

    Thank you! 🙂

  5. Liz says:

    Ooh, I've been meaning to make these a while, thanks 4 all the tips. Looking forward to ganache recipes!

  6. Tina says:

    do we have to pipr them?? can we not spoon them on instead??
    i dont own any piping stuff…but really want to make these as i LOVE them..

    Best ones ever… At the rocks in Sydney!

  7. Jen says:

    They look scrumptious and JUST like they should do. Oui oui!!

  8. Paul says:

    Good advice.
    Never tried to make macaroons before.
    Might just give them a go.

  9. Ruth says:

    Kylie – yes the egg whites are refridgerated, where I picked them up they are near the butter but that may vary depending where you're buying them x
    Tina – the idea of piping them is to get the perfect circles as the traditional shape, I'm sure teaspoonfuls will work too x

    The idea behind the food processor is to mill the almonds and icing sugar together, I think a blender should do the job too. The problem is the ground almonds – they vary tremendously in their consistency depending on where and when they are bought, some are very damp feeling and in larger grains which are very difficult to get through a seive. Whizzing them with the icing sugar makes them far finer and gives a drier mix which you can then sift. x

  10. Ruth says:

    oh and gas mark 3….now where did that 3 go??? x

  11. Choclette says:

    Your macaroons look lovely. Am impressed with your patience. Will have to bight the bullet and give these a go sometime. Think you may have made it a bit easier. Thanks.

  12. Sally - My Custard Pie says:

    I've stated publicly that I will make macarons this year and my 12 year old daughter will hold me to the promise! Great step by step instructions. I've heard that the egg whites need to be quite stale to succeed – do you agree?

  13. Anonymous says:

    I love macaroons I cant wait to try them!

  14. Anonymous says:

    One of my new year's resolutions is to learn to make macaroons and when that day comes I will turn straight to this post. Thank you!

  15. Ruth says:

    Sally – some folks definitely say that egg whites should be aged ie measured out the day before you want to make them and leave covered in clingfilm to age – the science behind it is that the eggs will whisk up to a greater volume – I am never that prepared nor do I have the inclination to be that far ahead of myself and do not find it makes any difference! xx

  16. Kezia says:

    I have tried Macaroons and failed badly, however I would luv to give them another go! I'm gona bite the bullet and buy some gel paste coloring, as every one in blog land who cooks seems to recommend them. Do you have any recommendations for piping bags?

  17. Ruth says:

    Kezia – Lakeland every time for piping bags and always disposable – they do the large blue ones – 'get a grip' piping bags and a box last forever, they also do the smaller clear bags for detailed piping x

  18. roastpotato says:

    Great post Ruth, very comprehensive.

    I was lucky enough to visit the Waitrose Cookery School recently and was taught a great technique that skips the standing stage and allows them to be baked immediately after whisking. Use an Italian meringue – that is, cook the sugar down to a syrup before adding to the whites.

    Also a piping tip to avoid the nipple: as you finish the piping, come away in a circular 'flick' and you should get perfectly domed shells.

    More detail here:


  19. Katiecakes says:

    I freakin' love the violet idea!! I'll be trying this out for sure.

    Katie xox

  20. Franziska says:

    The classic recipe includes the Italian meringue… but that's exactly the reason why I'm going to try out Ruth's macaroons. I hate having to faff around with the sugar thermometer. Ruth's macaroons look easy to make and in the half an hour they need to set I can sit down and enjoy a glass of wine 😉

  21. Anonymous says:

    It's macaron. Macaroons are made with coconut. Two completely unrelated things. Well, aside from both being sweet.

  22. Ruth says:

    Yes macaron if you are French, I am not. Macaroon is the english translation of the word hence its use in this recipe.

  23. Anonymous says:

    That's a seriously minority opinion in the baking world, but as long as they look (and taste, I'm sure) as lovely as yours you can call them what you like. Vive le macaro(o)n.

  24. Tina says:

    a Mackerooon..
    is a Macarooooon
    however its spelt

    crumbly sweet and gorgeous….

  25. Anonymous says:

    Macaroon is the english translation from the French word Macarone. They both have Almonds as their principal ingredient, You can also have coconut macaroons. But all are delicious!

  26. Bernice says:

    Hi Ruth,
    The instructions are brilliant – think I feel confident enough to give these ago this weekend. Thank you so much for your advice.
    I also learnt something new – didn't know there was such a think as egg white in a carton – fab.
    Happy baking,
    B x

  27. Nora says:

    Here are a few tips from tried and tested French recipes… For the egg whites, they're better "left" in a closed box (like a tupperware) in the fridge for a few days. I usually set them aside when I make custard or any recipe that only needs an egg yolk. I build up my egg whites that way as they can keep up to a month and you can also freeze them. When you want to use the whites, measure what you need the night before and leave them at room temperature overnight (or do that early in the morning and make them later in the day). If you freeze them, keep thrack of the amount of egg whites on the box ! The italian meringue gives better results for me but you will need a thermometer as the sirup needs to go no higher than 118 degrees. Also, you would need a stand mixer to pour the sirup while the egg whites are being beaten (only add the sirup once the egg whites have reach soft peak). Finally, to have the "colerette", this foamy crown around the cooked macaroon, you will need to bake it on 2 baking trays stacked on each other. Leave one in the oven while it's preheating and dress up the macaroons on the second one. I tried with only one baking tray and didn't get the colerette…

  28. Anonymous says:

    Love the idea, but will fail epically. I cant make meringues right. Can you post a recipe?? x

  29. Anonymous says:

    These look amazing cant't wait to try them out! While were on the subject of macaroons, does anybody have a recipe for the coconut ones? I may try those too, havent had one for years!!

  30. Sara says:

    tried making these but think I need more practice! I know they're supposed to be a bit gooey in the middle, but under a nicely cooked top they seemed almost raw, any idea where I went wrong? Was the oven too hot? I didn't want to leave them in any longer as the tops were staring to brown

  31. Ruth says:

    Sara – sounds like if they were starting to brown the oven was too hot. However they will firm up on cooling as they carry on cooking. Rather like when making meringue when you turn off the oven and leave them in there to cool. Try a lower temp for a slightly longer time and then leave to cool on the tray. x

  32. Kate S says:

    Thanks Ruth for this recipe. I made them yesterday and they looked and tasted great. I didnt have any of the Gel food colouring and just used normal super cook colouring and this didnt work so im now ordering the gel paste. Also I made 14 large ones but im guessing they were larger than they should be, how many do u normally make? Also I used one baking tray with Bake-o-glide which where perfect and one with out which didnt work so thanks for the tip!

  33. Ruth says:

    I would say it made 48 shells, so 24 whole macaroons but the size you prefer them is up to you! xx

  34. Anjali says:

    Thanks soo much Ruth! I have been trying for three weeks to make macaroons, and they were completely awful! Remembered your amazing ones from The Bake Off.. and they've turned out really well!

  35. PlumLeaf 李葉 says:

    Braved these today (had egg whites over from making Real Buttercream a la Great British Bake Off Book). Only had egg whites for half quantity here, but I got freakin fabulous frilly feet! Oh, & the green tea ones look like a cookie, wrinkly and cracked?!? Oven prob a bit hot….

  36. PlumLeaf 李葉 says:

    Ah….realised my error. It's 160 deg C, Gas 3. I thought I needed to bake at 140deg C! My mac's aren't properly cooked! GAH!

  37. Dolly Mixer says:

    About to have another attempt at Macaroons, first ones were flat and cracked better luck this time!

  38. Scot says:

    After 4 attempts, I have something I am happy with. Thank you for the recipe Ruth, it's been fun trying them out. Next time – added flavour!

    to see my Macaroon:

  39. Anonymous says:

    hye Ruth,i want to know if it is okay to whisk it by hand and how to know the correct thickness of the egg white. thank you… (macaroons lover from Malaysia)

  40. Ruth says:

    perfectly okay to whisk by hand, your aiming for a smooth glossy thick consistency for the egg white which will hold its own shape when you lift the whisk out of the bowl x

  41. Anonymous says:

    I tried baking macarons 3 or 4 times before and failed every time for various reasons, mainly they were sticking to the baking sheet, spreading and not rising to their feet.
    This is a really detailed recipe and has opened my eyes to the existence of liquid egg white! Amazing, I had no idea!
    But now I know, I will be trying this out in the next week.
    Thank you Ruth.
    (Jacquie in Brighton)

  42. Bean Mum says:

    I would just like to say thank you so much for your recipe, you have made it really easy to follow and today for the first time ever i attempted macarons and although my piping skills meant they are a little wonky, they are perfect! They have their feet and are glossy! I am waiting for them to cool so i can fill them with lovely chocolate ganache!

  43. Jessica says:

    Do you have to whisk the eggs by hand ? or can you use an electrical beater ?

  44. Ruth says:

    Hi Jessica – either way will do but an electrical whisk is much quicker and easier on the muscles! x

  45. vicky says:

    Hi, I'd like to make some macaroons but in different colours. Do I have to make a separate batch for each colour or can I make 1 big batch then separate the mixture and colour it? Also I only have liquid colouring at them moment any tips on using this in the mixture?
    thank you

  46. Ruth says:

    Hi Vicky – You can try separating the mixture and then colouring it but in my experience it tends to lead to overmixed macaroons which spread and do not rise. If using the liquid colours just use a couple of drops otherwise the mixture again becomes too runny xx

  47. Vicky says:

    Thanks Ruth, after 1 failed attempt I made 2 great batches of Macaroons that went down really well. Looking forward to trying your chocolate orange Macaroons next 😀

  48. Anonymous says:

    hi which supermarket sell the liquid egg whites please


  49. Ruth says:

    Hi Penny – a fair few supermarkets sell them but Waitrose definitely

  50. Du Maurier & Simpson says:

    Hi Ruth – yet another Macaroon disaster!! Bought a new Kenwood K Mix blender to whiz the almonds & icing sugar but it just clogged together in the bottom – took it out & put in my blender with a blade that worked for a short time then went into tiny baubles ? Is that the fat in the almonds?? Threw that out measured another lot & seived x 3 throwing out the grainy bits Used Two Chicks with caster sugar seived in almond mixture quite grainy mixed to get ribbon but still grainy by this time the air was knocked out & when piping they spread out – unsurprisingly!! So I think my problems are all down to my non ground almonds What is the solution???? Thanks for a great website though & we loved you on TGBBO x

  51. Anonymous says:

    wow! looks really good! i will keep practicing!

  52. Jenni says:

    is it possible to make these without almonds? I am allergic.

  53. Ruth says:

    Du Maurier & Simpson – oh no! Yes its the fat in the almonds. Sometimes when you buy almonds they are so damp that you can almost squeeze them into a paste which is no good for Macs, trouble is you dont know until you get them home and open the packet. When they go in the food processor they clog like you say at the bottom. The best thing to do if they are damp like this is to spread them thinly on a baking sheet and pop them in the oven at 120c for about ten minutes which should dry them out enough for you to work with. Extra work but it's worth it in the end x

  54. Ruth says:

    Jenni – you can make macaroons with ground hazelnuts or pistachios instead of almonds x

  55. holly says:

    After a friend brought me back some salted caramel sauce from France, I decided I better try making salted caramel macaroons. And following your recipe – they turned out absolutely perfectly!
    I have made them before using the method of boiling the icing sugar and it was a disaster.
    Now to try out some other combinations! x

  56. M says:

    Would you use the same method and amounts if you use hazelnuts or pistachios? x

  57. Ruth says:

    M- yes exactly the same method and quantities x

  58. Matt says:

    If you use baking parchment and they stick pour a little boiling water between the parchment and the baking tray once they have cooled and they release easily. ( works with pretty much anything that sticks to baking paper, and pretty much everything sticks to baking paper…. )

  59. Anonymous says:

    This post has inspired me to give macaroons a go, especially as everyone seems to be talking about them just now. Tried and failed completely, they were very flat and looked kind of grainy when they came out of the oven, they also did not seem to form the skin you mentioned, any tips?
    They did however taste just as good as your perfectly round macaroons looked 🙂

  60. Denise :-) says:

    Hi Ruth, thank you so much for this in depth recipe will definately be trying these again the right way. You are featuring on our TV here (NZ) as Im typing and you have just made these with a little violet on the top and they look fantastic. Love your site, keep up the good work.
    Cheers Denise

  61. Anonymous says:

    Hi Ruth just to ask where you get the parma violets from.

  62. Haz says:

    Hi Ruth,
    I was wondering if you had an alternative to Almonds in Macaroons (Almond Allergy, Thanks

  63. Anonymous says:

    Wow! Thank you so much for this great post. Found your site when I did a search for Macaroon recipes. It was my first attempt at Macaroons and I am happy to say that they came out beautifully. Going to make them this weekend for my baby boy's Blessing Ceremony. I used Silicon paper to bake them on and it worked well (don't know what South Africa's equivalent to Bake-o-Glide would be). Also, ground Almonds was out of stock and I didn't want to wait, so I ground my own in the Magimix and dried it slightly in the oven as you suggested.
    Gonna have to try some of your other recipes as well! 🙂
    Cape Town, SA

  64. Laura says:

    Hi Ruth,
    I check The Pink Whisk every day and so came across this when it was first posted, but only this weekend have I got around to being brave enough to try them! I was seriously impressed with how foolproof this guide makes them, and am so happy with my first attempt thank you!

    My batch made about 22 macaroons (once fully sandwiched), but had a question about a couple. Whilst the large majority came out with the base intact, a few had the base missing and was an empty shell, whereas a couple others didn't have the base formed and remained slightly squidgy inside with the perfect top. I thought the squidgy inside could be due to uneven temperature and so the base never got a chance to form, and maybe the empty shell could somehow have something to do with my whisking? Does this sound like anything you've come across?

    But they all still tasted fantastic and so light with the chocolate ganache inbetween. Thanks again and sorry for my rambling on!

  65. Anonymous says:

    Haz – read the other comments, Ruth's already answered that – 'ground hazelnuts or pistachios instead of almonds, exactly the same method and quantities'. Hope that helps.

    Ruth – just watching the Bake Off in Australia and you did fantastically! I can't wait to try making your recipe 🙂 My new KitchenAid arrives in early september and from then on I'll be trying everything, woohoo!

  66. Ruth says:

    Hi Laura – glad you had a Mac success! Sometimes little pockets of undermixed or over mixed Mac mixture inside the piping bag will cause rogue Macs – generally the mixture scraped from around the outide of the bowl (which is overmixed) and from right at the bottom of the bowl (which is undermixed)Trying to get the whole mixture to the correct consistency is very difficult. It is wasteful but the only way to avoid it is to leave those bits in the bowl. I say put it in and live with the odd one or two that misbehave! x

  67. Laura says:

    Ahh well that makes sense, and i can live with the few undermixed/over mixed ones muddled amongst the pile; i can't throw away mixture! Once they're all sandwiched together who can tell anyway! I am actually genuinley excited to try another batch when the time arises, but not this weekend – i've already stocked up again to remake the yummy peanut butter bars (my personal fave) Thanks Ruth all the best x

  68. colleen keyes says:

    Hi Ruth

    Just got my maccaroons waiting for the”skin” to form and they are spreading everywhere! What have I done wrong?

    Like the new look to the site by the way!

    • Ah rats – too much mixing will make the spread. I am convinced when making macs you need to fail twice before perfecting – overmix the mixture once, under mix once so they’re grainy and then you know what will be just right! Hope you do try again x

  69. Suzanne Blades says:

    Hi Ruth, does it make a difference wether you have a gas or electric oven? I have heard that electric ovens are best for cooking meringues in? My previous attempts have been in a gas oven and i have blamed them not working on that is there any truth in this or not?

  70. Caroline says:

    Just made my first batch of these… Not quite right. Not shiny and slightly wonky, (though I think that’s my piping!) i had a lovely glossy ribbon like mix before they went into oven. Where am I going wrong?! Thanks

  71. Caroline says:

    Ahhh. Ok. They went down in work anyway!
    Thanks very much, will keep trying.

  72. Mona says:

    Hi Ruth,

    I tasted my very first macaroon a couple of weeks ago and I love them! I want to make them in a BIG way and take them to work to share out. Do you have any idea where you can buy fruit extracts for flavouring them (such as mango, cherry etc) here in the UK? Looked all over the net but can only find them in America!! Please help!

    • Hi Mona – no I haven’t been able to find them – if you shop around supermarkets and health food type shops you can often buy some lovely cordials that you can use the same way as concentrated extracts x

  73. Mona says:

    Thanks Ruth that’s a great tip!

  74. Liz says:

    Am right in the middle of these – and the batter is looking very gloopy and not a nice smooth ribbon which would imply I need to keep going but its been about 10 minutes now and feels more like beating than folding – have I done something wrong??

    • Sounds like somethings gone wrong somewhere but I can’t tell what! Ten minutes is far too long and I’m pretty sure your mixture will be too runny when it comes to piping. Give it another go, but its definitely a gentle folding action rather than beating x If in doubt err on the thicker side!

  75. Louisa Leach says:

    PLEASE HELP! Ive been trying very hard and practising, but ive finally got the consistency right, but the mixture is too soft in the middle when i try and take them off the tray and they just collapse, its like there is too much air in them! i dont know what to do! (P.S. Im making them for my brothers wedding as favours- only if i can successfully make at least 1 batch!) HELP!

    • It sounds like they need a little longer baking time so that they are cooked through. They are soft when they come out of the oven but will firm up on cooling. Try baking them on one of the non-stick reusable liners, they are much easier to get cooled macs off than baking paper x I’m sure you will crack it!

  76. Mona says:

    I made the chocolate orange macaroons! I got them right on the third attempt. I thought the ganache would be the easy bit but I think I need to have my measuring jug calibrated! It was far too runny to pipe even though I left it to cool for hours, so it got spooned on and decided it wanted to run down the sides… they look rubbish but they still taste good 🙂

    • Well done on the Macs success! Sorry to hear the ganache let you down 🙁 sometimes different chocolates behave differently when making ganache. If after chilling hard it is still too soft you can often fix it by melting and adding more chocolate to help the setting. You would need to reheat the already made ganache, add more chocolate and leave to chill again. Once you find a brand of chocolate that you like to work with then I tend to stick with it! – Bournville for me x

  77. Caroline says:

    Thank you so much for this, I’ve made 2 batches now. the first were a bit grainy but I didn’t process the ground almonds so my own fault, the second were about 75% perfect. A few came out empty, maybe because I didn’t slam them on the worktop hard enough? No one complained when they were filled with chocolate orange ganache though, funny that. 🙂

  78. Thank you very much for this recipe! tried so many times to make Macarons and this is the first time they look and taste so good. Thanks! <3 <3

  79. Heather says:

    Thanks for the great recipe, I tried them out today. The 2nd lot cracked in the oven and didn’t spread but didn’t really rise either and were goey underneath. They’re still really soft now, apart from the shell on the top. Was the oven temp too hot and did I pipe them right?
    On another note, it was nice to see you at the BBC goodfood show in Birmingham recently!

    • Lovely to see you too! It sounds like the oven was too hot, but if they didn’t rise they may have been mixed too much. It’s important for them to have skinned before going in the oven or again they won’t rise! Mac’s are so tricky – aaargh! x

  80. Tilly says:

    Hi Ruth, this recipe sounds fantastic! I definitely want to try it out, but was wondering what the texture of the macaroons should be i.e. crumbly outside, gooey middle or more like a wafer on the outside?

  81. Jen says:

    Unfortunately liquid egg whites are hard to come by north of the border. Before I’m left to make a mountain of custard pies, have you ever tried to make macaroons using the powdered egg whites (reconstituted of course)?

  82. Hollyhothair says:

    Hi Ruth, love the mac tips! I am obsessed with making macs, i am buying some lakeland piping bags but unsure what sort of nozzle to get and from where – any advice please? Thanks.

    • You need a round open nozzle, but the hole needs to be no bigger than 1cm wide otherwise the mixture will run out and be a tricky devil to pipe. There is a set from Lakeland which has the right nozzle you will need x

  83. Gerry says:

    Hi Ruth, Thank you so much for posting this with such awesome pictures. With your reassurance that it’s possible to make macs even in a gas oven dared me to try it. Tried many times and finally worked. Unfortuneately i didn’t get their feet! Any idea on what went wrong? The tops were beautiful and tasted awesome. It’s just the feet. Thanks in advance

    • I think its just a couple of mixes too many when folding in the almond/sugar mixture but you are so very nearly there. Also make sure before baking that the skin has formed, if it hasn’t then you won’t get feet either. Well done, Rx

      • Gerry says:

        SOrry for the bother Ruth but could undermixing result in no feet?

        • There are faults that can be caused both by under and over mixing. It could also be down to not getting the egg whites whipped firm enough initially, all sorts of things will contribute to no feet. The skin is equally important in getting the feet to form. x

          • Gerry says:

            Was feeling really down with not getting any feet. tried again today and they had feet!!!! Thank you for your patience in answering all my queries. I live in a very humid country and it takes time to dry the shells, thank you once again!. TO make chocolate macarons am I to just add cocoa powder? if so to your recipe how muc will it be? You had suggested adding cordial for fruity flavours, at what point of the process do you add it to the batter?

          • Gerry says:

            Could over whipped egg whites be the cause of no feet?

          • well done with the feet! If the meringue has been overbeaten then it’s not going to create good macs for you. The skin is very important in forming the feet in the oven.

        • Gerry says:

          Thank you for all your help Ruth!!! Please do a post on CHOCOLATE MACS! PLEASE!!!! Pretty please!!!!

  84. Izzy says:

    Hi Ruth,

    made my first ever batch of mac’s today, following your recipe. texture of the mix seemed fine. The problem I had is they were a bit flat and had a funny skin on top looking like wrinkles and when I took them off the greaseproof they didn’t really have a bottom. On the other side they had the proper feet so I really don’t know where they went wrong. Any idea? thx

    • Its just a slight over mixing, which can happen in the piping bag as you’re holding it – fiddly little blighters that Macs are! Try only half filling the bag with the mixture which will prevent the air being knocked out and the mixture warming in your hands as you hold it. – So very nearly there! xx

  85. Hayley says:

    Mine were a disaster! They were wrinkly/cracked and quite thin. I know I overworked and my oven is very temperamental. Oh well. I’ll try again.

    Thanks for the troubleshoot, at least I have an idea of what went wrong.

  86. debbie says:

    thank you so very much for your wonderful tutorial. I still need alot of practice but my first two attempts were at least edible. Was wondering if you could help me with the colour though. What colour did you use. My sister in law wants the exact colour of green and pink you have in the picture and mine are coming out all faded and the pink looks a bit orangy.

  87. debbie says:

    Thank you so much. Now just wondering if I can freeze them. I am a stay at home mommy and wedding is at end of the month would love to make the macaroons ahead whenever I get a moment and just freeze them.

  88. debbie says:

    Sorry just one more thing. I started to read some of the other comments just to see if you had mentioned that you could freeze them and saw one lady asked if you could use powdered egg white. My last attempt at macaroons have been the best and I used Eric lanlards recipe where he uses both egg powder and fresh whites. With your excellent instructions and that recipe they were fantastic. He insists on using some powder.

    • I have still never tried it and thats the best way to find out. I think though that the moisture from freezing may play havoc with them so testing first is the way to go x

  89. Chloe Willis says:

    I’m the treasurer of the Bournemouth University Baking Society and last tuesday we all tried this recipe! We had about 35 people make them and we were all really pleased with the results! Almost all of them turned out really well, 99% had feet and a couple were absolutely perfect 🙂 not bad considering we only have hand whisks, dodgy scales and the cheapest ingredients available so had to separate eggs ourselves! xxx

  90. I love macaroons but I can’t make them. I have tried many times but every time they loose their shape and all join together to form one flat sticky mess. I followed your advice and didn’t beat the egg whits to peaks but to my disappointment they still ended up flat. I’m obviously doing something wrong but what?

    • It’s overmixing when adding the almonds/sugar to the egg whites. Go for a more grainy mixture to begin with and then you can work from there. Also, when piping out the mixture make sure that the opening of your nozzle is no bigger than 1cm – any bigger and they will spread and join together on the tray x

  91. Pam B. says:

    I had these for the first time in LA, California and they were splendid. I’d love to make these for my son’s wedding shower. BUT…the conversions are tricky. Do you have the american conversions to the ingredietns and the oven temperature, pleassssssse?

  92. Pam B. says:

    I had these for the first time in LA California, just a few days ago. I’d love to be able to make these for my son’s wedding shower. BUT…I am having a problem with the measuring conversions. Can you give me the American conversion to the ingredients and the oven temperature, pleassssssse???

  93. Holly says:

    Hi Ruth

    I adore macaroons and have had several sucessful attempts but having trouble with the colour! I have used orange gel colour and the colour is amazing but using purple gel colour they end up very pale lilac with a greenish tinge – have you had any similar problems, thanks

    • Yes, purple is a bit of a swine. Going for a deeper colour is easier than a pale lilac. Plenty of paste colouring to get a deep tone and then bake them lower down in the oven so that the tops don’t colour on baking should help. x

      • Holly says:

        Thanks Ruth, might avoid purple then lol What colours work best? I have done orange using gel colour and pink using normal food colouring, my green using normal colouring went a bit like the purple ones!

        • Green works fine with a gel paste colour and you can make really lovely lime green ones! Pinks, oranges and greens are best ones for me, blues can take on a greenish tinge too sometimes. x

  94. Hi Ruth, I have spent the morning trying to make Savoury Macaro(o)ns. I can’t find anything on web except, reduce the sugar a little. Defeats the object really. I have got a sugar free version, tasting fab.Texture is now sorted, I have just cooked them as normal then a low oven for an hour. Goats cheese and beetroot, plus pea and ham. They don’t have a smooth top though. I didn’t blend the almonds as i wasn’t mixing them with anything, is this the step i need to get proper feet and a smooth top.


    • It could be that they are very coarse ground almonds and the blending will help refine them and give you the smooth top once baked. Generally if they are grainy on the top then they need folding in just a tiny tad more so try that too. Key to getting the feet is allowing them to skin over before baking. I have seen some savoury mac recipes in a book of mine but can’t lay my hands on it will search properly over the weekend and see what they say x

  95. Renee says:

    Hi Ruth, just wanted to say a big thankyou for the recipe. I have wanted to make macaroons for ages and finally got around to it. It did take me two attempts but were delicious and i really enjoyed making them. I gave them away as small gifts and everyone was thrilled. So thank you 🙂 Renee

  96. Katy says:

    Thank you so much for this recipe. I followed it once and it went horribly wrong – I didn’t whisk the eggs enough. But as you say, you have to try and fail before you get it right. I tried for a second time so I could take some birthday macaroons into the staff room at work and they have turned out beautifully.
    Thank you Ruth, this website is fabulous!
    Katy x

  97. IRIS says:

    If at first you dont succeed try try again!! first attempt didnt really work 🙁

  98. J. says:

    Well that was one of my tastiest disasters!

    Cracked on top but way too squidgy inside, and why did no one tell me just how strong those gel colours are? 😉

    So I have a plate full of bright red undercooked macaroons that are disappearing as I type!

  99. Sparky says:

    Ruth.. whatever colours I use… I still seem to be getting a slight “browning” to my macarons… is the temperature likely to be a bit dodgy in my oven (just purchased an oven thermometer to test…)

  100. Sparky says:

    If i am using a fan oven do you think I should bake at 120 degrees?

  101. Holly says:

    Hi Ruth – just wondered if you’d tried those macaron silicone mats? They look great for getting all your macs the same size i wonder how good they actually are.

    • I haven’t tried them I think they’d be good for the shape but I always find silicone disappointingly non-stick! I draw circles on a sheet of paper and then slip it under the sheet of non-stick paper to use as a guide when piping x

      • Holly says:

        Ah good idea! I usually end up with some lovely petite ones and then some big ones that I don’t like as much 🙂

  102. Claire says:

    Thank you so much for the detailed instructions – making macaroons is such a nightmare usually!

  103. Narda says:

    Hey Ruth!

    Just made chai tea macarons with salty caramel filling! Jum!
    My test batch turned out perfect, no cracks and nice ‘feet’. But then I put my big batch in and they did get cracked! (not all of them, about half)! Argh! Sensitive creatures these macarons… My guess is that the trays made a difference; first one was thin and silver-ish in colour, one for the big batch was thicker metal and black. Maybe they got too hot? Oh well, next batch will come soon!


  104. humee29 says:

    Thnx Ruth for the lovly recip.
    I tryd them for the first time and they were flat.
    Are macaroons soft and squidgy inside?

  105. Mojo says:

    Hi Ruth – persistence pays off. My first lot were a disaster, but the second time they were perfect. I overworked the mixture the first time and I also suspected my oven was not running at the correct temperature. A newly purchased oven thermometer confirmed this – a very worthwhile investment! Thanks again for the recipe and I encourage others to keep trying!

  106. Nadiyah says:

    Hi Ruth. The kitchen is a bit chaotic at the moment and I’m here searching every website for a solution. I’m currently sitting here watching my macaroons cook however the problem I’m seeing is that they have creases in them and sort of looking like they’re folding in on themselves. Does this mean the oven is too hot? I have reduced it slightly.

    A few minutes later –
    Went to check them and took them out to see. Pressed down on them and it looked like on some a bubble had almost formed on top. I pressed them slightly and this bubble caved in on itself.

    It’s my first time making them so I’m sorry for the long post. They looked so nice before I put them in the oven 🙁

  107. Carolyn says:

    Hi Ruth – these look amazing – have always been hesitant to try but your step by step instructions make it look less daunting! Quick question – I am new to the world of food processors – do you use the chopper blade?
    Thanks for the great posts x

  108. Ele Crossland says:

    Hi Ruth
    This is my 6th attempt to make macaroons and I tried your method. It worked! A couple of problems for me (I set the oven too high and I overworked the mixture giving flat macaroons) but I’m delighted with the result. I’m making more later today 🙂 xx

  109. fay yusof says:

    Helpful recipe you shared there Ruth, comp,ete with troubleshooting. Thanks

  110. Amber says:

    Hi Ruth, how many macaroons does this recipe make?

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  112. Ruthalso says:

    Thanks Ruth 🙂 I am known for my non-cooking but really wanted to try macs, a friend who is known for great cooking skills recommended you after having tons of mac disasters. I was a little scared but have just finished attempt #1.
    A faded bluish colour – a bit scared with my food colouring, will get gel paste.
    A bit flat
    Some perfect tops and some good bases, some a bit cracked,
    They taste great and all of the insides were perfect!

    Will defo try again, THANKS again Ruth. My top tip was pan liners that I bought from weight watchers, not a single sticky bit!

  113. eileen says:

    Hi Ruth,
    I have just made these macaroons – really great tips. Unfortunately I didn’t read the comments before starting. To my dismay I found that I have ‘damp almonds’ 🙁 – the mixture became a paste I made my own assumption that next time the almonds will need drying first. Today I didn’t have any more almonds 🙁 being Saturday afternoon In Ibiza! no shops open so I plodded on with the ‘paste mixture’ I pushed it through the sieve… Although the finished product is a little heavy they are still pretty good. Can’t wait to try them again. I usally use Squires Kitchen macaroon mix as I often make macaroons for dessert tables at weddings and of course they need to be ‘perfect’!! your recipe is the best and easiest I have ever come across. Thank you xxxx
    see my work on:

  114. Pingback: Macaroons | Lemon Cake

  115. tomato says:

    Hi Ruth,

    Your ingredients mentioned 75g caster sugar. But I didnt see them ementioned anywhere in the steps that you made the macaroons?

  116. eileen says:

    Made them again – this time for 50 people, all great – thank you for the perfect recipe. By the way I have silicone macaroon mats from Lakeland they work like a dream.
    see a picture of finished product here on facebook:
    Eileen x

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  118. Hannah says:

    Thanks so much Ruth, I made macarons! Seems like a miracle..even without the exact quantities I needed, they somehow worked! Yay 🙂 (third time lucky, with other recipes used haha).

    Just wondering whats the easier flavour to make apart from vanilla?
    Here are mine

  119. Farheen says:

    I swear by this recipe for macaroons now! See a version of my attempt on my blog (! They still don’t end up as chewy as the shop bought ones.. Any advice?

  120. Ruth says:

    Hi, I have had some success with macaroons, following a similar recipe and tips, but they fail as soon as I put any food colouring in, even the thick stuff, it makes the meringue mix lose all the air and texture, can you give me any tips to get round this, I’m bored of chocolate of vanilla maccaroons! xx

    • You need to use a gel paste colouring and then is should be whisked into the meringue mixture before any other ingredients are added and make sure to use the whisk and not a spoon or spatula then it should be okay.

  121. Gemma FIndlay says:

    Can I ask how long they can be stored for? I’m thinking of making some the night before needed. Can’t wait to try them!

  122. Gemma Findlay says:

    Can I ask how long they store for? I’m thinking of making some the night before needed, thanks

  123. Gemma Findlay says:

    Oh no! Mine have not done well 🙁 what size diameter should they be? I did mine at 2/12 inches, they have a “foot” but haven’t risen very well. Also they didn’t form a firm top after 30 mins….help!

    • I’d say 2″. The skin on the top is key to getting a good rise – they need to sit somewhere room temp – not on the cool side (e.g they will never skin for me if I put them in my hall out of the way) otherwise the skin will never form. The shell will then rise upwards from the foot – You’re so nearly there! xx

      • Gemma Findlay says:

        Thanks Ruth, is there also something in the mixing etc that could stop the skin from forming? I kept them in the kitchen whilst “resting” maybe it was too humid? Thanks again, are you at the GFS this year? Bake off stage is gonna be great!

  124. Carolynn says:

    Hi Ruth,
    Thanks for the great recipe – i have tried it a few times now and they always taste yummy! My main problem is that my mixture is always grainy and jerky – it never seems to get to the smooth ribbon stage. I have mixed it until I gave myself blisters once (!) trying to achieve it, but they just ended up grainy AND runny!. Any ideas on how I can get the elusive ribbon?
    Thanks very much for your help. Love your recipes and really appreciate you helping out a novice baker.

    • It could be the ground almonds are more moist in which case they can clump and go grainy. Test them by squeezing a handful in your fist. If they almost form a paste then try putting them into a large roasting tin and gently dry them out a little in the oven on a really low temp (80-100c). Then plenty of food processoring(!) with the icing sugar to get them superfine – that should help x

  125. Christopher Bakes says:

    Hi Ruth,

    I just wanted to say your macaron quantities and instructions have really helped. The first time I tried your recipe I overmixed, plus, on checking the comments, I realised that my ground almonds were too oily/wet. So, second go and I dried out my almonds, and also was very cautious when doing the final mix. The results, whilst not perfect, were good enough to offer to friends. Thanks again.

    PS I watched the British Bake Off re-runs of the first series – I watched it when originally aired, but I’d forgotten just how much you had to do on the final day. I’m amazed you weren’t all falling off your stools by the end of it!

  126. Karen says:

    After one failed attempt at macaroons earlier today using a different recipe I tried yours, it’s worked beautifully, I knew I should have come to the Pink Whisk first, lesson learned! Thank you and Happy Christmas:)

  127. Holly says:

    Tempermental little buggers aren’t they! I made about 6/8 brilliant batches but the last 4 have been disasters!!! The difference between having a mixture just right and over doing it so its so runny is mere seconds of mixing – grrrrrrrrrrrrrr

  128. Emma Donovan says:

    Would love to make these but i havnt got a food processor…does that matter?

  129. Jade says:

    Just made these last night subbing the almonds for pistachios and using a white chocolate almond ganache filling and am delighted with them for a first attempt! I did get them to rise but nothing like your photo! I was careful when folding in the pistachio mix…do you think it could be because I used liquid green colouring? Thanks so much for the easy peasy step by step receipe! I can’t wait to try another variation soon 😀

  130. Emma Donovan says:

    First attempt has strange results =[. Nice foot on them but they hardly rose. Also they went in the oven as a dark lilac/light purple colour (gel concentrate as suggested and its all i use) and they came out creamy coloured with a slight lilac centre =\

  131. Emma Donovan says:

    I was careful to stop as soon as i reached the ribbon stage too

  132. Holly says:

    Hi Ruth, I just wondered if you’d ever tried freezing macs? I have read that you can freeze them filled. It would be rather handy as they are such a faff to make and i could fill my freezer and then take out a few of each colour as they always look better on a plate with a mixture of colours/flavours 🙂

    • Hi Holly – I’ve never frozen them but last time I was in the wholesalers I noticed they were selling boxes of frozen, filled macs so can only presume from that they are happy to be frozen and then defrosted as needed! I’d have to snaffle mine straight into the freezer, they don’t last long round here! x

  133. Libby Grindell says:

    Oh dear, I fear I may have over-folded as they look like sad little pancakes :L also, I’ve never made meringues before, so my “soft peaks” might have been a bit too soft…
    Thank you for lovely, easy to understand steps though, will definitely try again this week!

  134. Just wanted to day after several disaster outs attempts using squires macaroon mix I came across your blog and BAM!! First time using your recipe and method and voila I have macaroons!! Thank you so very much for sharing your insights and knowledge I can’t wait now to get cracking with different flavours and show them off at hubby’s work lunch this Friday 🙂

  135. Durre says:

    I made these yesterday. FIRST EVER ATTEMPT. read this page sooo many times.
    Anyway, i made them but it took ages! Thankfully, texture was good, i just had problems making rounds with the piping bag, VERY HARD!!
    Nonetheless, gave most of them to my husband to take for his work colleagues today. They’re my ginuea pigs!
    They turned out really nice. Thankyou Ruth for showing us in a really simple way. You should be extremely pleased by all the help you’ve given people.
    Btw, saw you on GBBO, you were so good. I hope the boys at home appreciate you!!

  136. Ruth Natasha says:

    Hi, Ruth! Thanks for your macaroons recipe! I love macaroons! Btw, can you post biscuits, bread, or cakes recipes for diabetics? Thanks! God bless 🙂

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  138. Mark says:


    I wish i could post you a picture of the macaroons, but i followed it precisely and it worked and they look beautiful and delicate.

    Thanks so much. I had 6x recipes and they all failed me….except this one!

    🙂 Happy days!

  139. georgia says:

    Your macaroons look amazing. I am going to try them tonight with my daughter Amelie. She adored eating them in Paris!
    Lovely to meet you yesterday.

  140. This is a great tutorial. It really helped us when we began experimenting with making macarons…

    Kind regards, Juniper Cakery

  141. Hi, I followed your method for my level 3 end test City & Guilds Baking and Pastry and was awarded a distinction.
    Thank you

  142. mary mcdonald says:

    I have tried several recipes used the liquid sugar, worked once but i needed another pair of hands other attempts failed badly.
    Tried the recipe from masterchef pretty good result but became very hard ( teeth breaking so ) going to try your recipe think I overcooked them or oven too hot

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  144. NAFEESA says:


  145. Janie says:

    Thank you for the “how to” guide. This is the first time I had attempted macaroons, my daughter loves them so thought I’d give them a go. Really surprised how well they turned out, ok they don’t look quite as pretty as yours, but they certainly taste delicious! Thanks. X

  146. Pingback: How to Make the Best Classic Macarons by Asalt and Buttery NJ | Bridgett Alverez

  147. Pingback: Le Success! How I finally managed to make macarons | Dreaming Comes So Easily...

  148. michelle says:

    Tried making the macaroons today, my first ever attempt. I followed all the instructions and they came out crisp on top and raw underneath, i couldn’t even get them off the mat. Where have I gone wrong? I baked at 140 as got a fan oven for 15 minutes. Do I need to leave them in longer? Thanks xx

  149. Laura says:

    Hi there, was going to attempt to make these for my daughters first birthday party – are you able to make them in advance and freeze them? If so, would you freeze them before or after you’ve filled them? Thanks x

    • Yes, they freeze just fine either filled with ganache or unfilled. If filling with a buttercream I would do it after defrosting, mostly when defrosted buttercream needs rebeating to the right consistency x

  150. Pingback: Macaroon Monday | ichoosenaturalforever

  151. Ruth

    I have wasted over 2 dozen eggs trying to make maccaroons since Jan 13. I don’t like to be beaten on a recipe so I wonder if oyu could tell me whether the shelf poisition is important. I have tried 7 different recipes so far and cannto get them to dry out enough to get them off the trays. I spent £38 getting a complete set at Lakelnd. All to no avail. I want to try yours now but would like positoon of shelf please.

    thank you

    • Just below the middle is where I bake them but if I could give you one piece of advice and that would be to bake them on a sheet of reusable non-stick liner (bake o glide or other) Lakeland sell it in rolls. You will always get them off then x

  152. Aimee says:

    Hi, have followed your recipe and macaroons came out okay. Gel paste colour expensive and used most of it and they were still very pale! not hot pink as it said. Also buttercream seemed too much butter at 250g, once tasting the final product it was a little sickly and just tasted of butter!

    Anyway thanks for the info

  153. Pingback: Macaroons are not as hard as Mary and Paul make out! | Not Made of Magic

  154. Genelle says:

    Hello, I Just wanted to say a huge thanks for the perfect macaron recipe, I have tried many many different types with not to much success.

    I have now used your recipe about 6 times now and each time they have turned out beautifully.

    I was told a long time ago not to use a food processor to mix the almond meal & icing sugar…thank goodness I listened to you

  155. HB says:

    Just wanted to say thank you so much for this recipe
    and the detailed instructions. I can’t believe I am actually making macaroons!

  156. Jesamine says:

    Oh dear, my mixture was very runny when I piped it and it spread a lot. I beat it for ages after adding the almonds/icing sugar and it seemed ribbony but maybe not enough 🙁

  157. Jesamine says:

    Trying for the second time, much better, but not quite there yet, lol. They’re too big and most of them have cracked, even though my oven temperature is correct.

  158. anonymous says:

    j’aime beacoup macaroons. C’est fantastique! (en anglaise: i luv macaroons. it is fantastic!)

  159. heidi says:

    Just made was a success…thank u so much..

  160. heidi says: was a success…

  161. Fiona Graham says:

    Oh, these are divine! Thank you so much for a recipe that doesn’t involve making sugar syrup.I’m so thrilled to think I have actually made macaroons!

  162. Conor says:

    Hi ruth. Made these today they worked out absolutely amazing and it was my first time making them thanks so much!!….u should of won bake off defo ha

  163. Layla says:

    Just used this recipe on a mini macaroon mat, obviously lessening the cooking time, and they have come out perfect! I was expecting to go wrong! Thanks Ruth! Xxx

  164. Astrid says:

    Thank you so much – I can’t believe I finally managed to make macarons, not quite La Duree but better than previous attempts thank you for the super recipe/pics etc.

  165. Linda says:

    Thank you, thank you, thank you – I finally made perfect macarons 😀

  166. lady bee says:

    Thank you I finally made good macaroons not perfect tho!i followed the procedure to letter the skin are very thin, and there is air trapped under the macaroon, where did I went wrong?

  167. Melanie Reid says:

    Hi Ruth how far in advance could I prepare the icing sugar and almond mix. If can I make it today Thursday and make the rest on Saturday if I keep the almond/icing sugar mixture in a zip lock bag? Also can u freeze macaron shells?
    Thanks Melanie xx

  168. Pingback: Day 12 – Snowmen Macarons | Baking, Recipes and Tutorials - The Pink Whisk

  169. HB says:

    Hi Ruth, I’ve always made macaroons successfully since following your recipe but I would like to try chocolate ones. Is it just a case of adding cocoa powder to the icing sugar and almond mixture and if so how much? Thanks v much x

  170. Delightful! Getting macaroons right is hard I hear, so this is a great starting recipe!

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