Let's Talk French Macarons

Baking By stresseddesserts Updated 4 Sep 2013 , 5:12am by ellavanilla

stresseddesserts Posted 2 Aug 2010 , 5:18pm
post #1 of 59

Macarons with almond flour not coconut macaroons--- I've tried some from Trader Joes (freezer isle) the vanilla ones were by far the best... I can't imagine tasting Lauderee Macs (famous for French Macarons)
It looks like this is going to be the next big thing. You can also google paulettes Macarons (so pretty)

Now I want to try making these myself. Anyone have a recipe or ideas, tips to share?

58 replies
jstoops08 Posted 2 Aug 2010 , 7:06pm
post #2 of 59

I have had the most success using Helene Dujardin of Tartelette's recipe. She wrote an article that helped me tremendously with getting them right (http://tinyurl.com/y8kb37o) Bakerella also had a blog entry with the recipe, with tips and pictures as well (http://www.bakerella.com/tartelette-these-are-for-you/).

They are a little tricky to make, it took several attempts before mine came out okay. I'm still having a little trouble getting mine round and uniform in size. They taste great, but mine are ugly, lol. But with some more practice I think I'm almost there! HTH!

verono Posted 2 Aug 2010 , 11:55pm
post #3 of 59

I don't even want to try to make them... Here in Montreal, there's a shop called "Boutique Point G".. and they make AMAZING macaroons !!!! icon_biggrin.gif

GeminiRJ Posted 3 Aug 2010 , 11:51am
post #4 of 59

I, too, have noticed how "hot" these cookies have become lately. They're just so darn appealing! Two of the four bakers made them in the latest FoodNetwork Challenge. I've seen some very interesting flavor combinations.....

butterlove Posted 31 Aug 2010 , 5:02am
post #5 of 59

I am currently obsessed with collecting recipes to embark on my own macaron adventures.
Apparently, they are finicky little beasts despite looking like they dropped out of heaven and that's what has got me completely fascinated. They're also pretty expensive to buy so it makes sense to be able to make batches and batches of them at home.

Here's a list of blogs that I have found useful in my hunt for the best Macaron Recipes & methods

* http://www.mytartlette.com
* http://www.notsohumblepie.blogspot.com
* http://www.melangerbaking.com
* http://www.mactweets.blogspot.com
* http://www.syrupandtang.com
* http://www.kitchenmusings.com
* http://cannelle-vanille.blogspot.com

I think these blogs would be a good start. They all have great tip sheets with Not So Humble Pie being one of the best. I love her scientific view. Tartlette is also one of THE BEST authorities on macarons so definitely give her a visit and read her article on Demystifying Macarons PDF.
Veron from Kitchen Musings talks extensively about her Macaron experience including a post about attending a class at the esteemed Pierre Hermes in Paris!
Mactweets is such a fun site allowing food bloggers to post their macaron exploits to themes. I saw some Wombat Macarons on Macaron Fetish and they were sooooooo cute.

I've also just ordered the new Laduree recipe book (out in Oct 2010) which might or might not include macaron recipes. Fingers-crossed that it does and I really hope it is not in French or I'll have to get it translated.
Oh well, even if it is in French it's my perfect excuse to learn French and, at any length, it will be a pretty book to own.

As you see, I'm only just a little mac-obsessed and would you believe I have never even held one let alone eaten one but I just love the idea of them.
Goodluck with your own macs.

playingwithsugar Posted 31 Aug 2010 , 5:38am
post #6 of 59

The syrup & tang blogsite is the one the chef-instructor recommended when I took the macarons class a few months ago at ICE in NYC.

Until I took the class, the thought of making these terrified me, because more than one chef had told me that making macarons is one of the most difficult pastry techniques to master.

Now that I have a better understanding of the techniques involved, I look forward to the coming winter holiday season, so I can try my hand at them here at home.

Theresa icon_smile.gif

Amylou Posted 31 Aug 2010 , 3:46pm
post #7 of 59

I can't believe I was in Paris 2 years ago and didn't try even ONE! I guess I was too obsessed with all the other yummy chocolates and pastries!

I'm "trying" to bake 1-2 new recipes a month, and these are definitely on my list of things to try out. I saw a book at Borders a couple weeks ago and it was just macarons with various kinds and mixing and matching up flavors. Looked like a good book.

metria Posted 31 Aug 2010 , 3:55pm
post #8 of 59

here's another blog site / recipe that I've tried with success:


BUT only the ones that I put on an insulated cookie sheet worked. The ones from the same batter but put on a regular cookie sheet were disasters. I made these on parchment paper, but I'm eager to purchase and try these on a silicon baking mat.

Bluehue Posted 31 Aug 2010 , 4:14pm
post #9 of 59

For those terrified of attempting them and want a picture by picture detailed way of what to do and not what to do then i recommend this book
Flavours and recipes galore - and some of the best tips you could wish for.


Do you not trace circles onto your baking paper for the size you want?
After doing this, you then pipe your mixture onto a circle and then you know when to stop - best method for ensuring that all your macaroons will be uniform.
5 minutes spent tracing saves 30 minutes of icon_rolleyes.giftapedshut.gificon_cry.gif when you see your macaroons cooked but all different circumfrances. thumbs_up.gif


delisa01 Posted 31 Aug 2010 , 6:05pm
post #10 of 59

Ahhh Macarons make my heart sing...I've made them with some success and several attempts. I have read and read on how to make them. Butterlove gave you a ton of helpful links. My favorite link in the kitchenmusings one and I've had success with this recipe (but I used all almond meal and omitted the mocha part: http://engineerbaker.blogspot.com/2009/01/mocha-hazelnut-macarons.html. I think that you just have to jump into your kitchen and separate those eggs. From what I understand, what method works for some may not work for all...kinda like buttercream and fondant icon_smile.gif

Oh...and be careful where you take them...they are requested often from my book club.

Happy Baking!

butterlove Posted 1 Sep 2010 , 4:13am
post #11 of 59

Macarons are finicky little beasts. Simple ingredients that succeed or fail on technique alone. I am fascinated by them.

I did read about the I Love Macarons book and it was tested and reviewed by a number of bloggers who actually had problems with the recipe. Something to do with the recipe temperature being too high.

Has anyone on this forum tried the 'I Love Macarons' recipe?

A few things that I can summarise from my 'research' on macarons is -:

* It is advisable if not required to use egg whites that have been aged 24-72 hours on the kitchen counter (fridge if you're in a very hot part of the world) and bring to room temperature before use.

* Thick gauge heavy cookie sheets or cookie sheets doubled up work best.

* The amount of mixing the 'macaronage' is critical. Undermixing and overmixing is a recipe for failure. Exactly what is the right amount of mixing is still in debate but the 'flows like magma' description seems to be the most often used term for the right mix.

* Oven temperature is critical

* After piping the macarons it is advised to leave them on the counter for at least 30mins to develop a 'skin'. This will improve your chances of getting those little feet.

* Apparently, many people have had more success with the Italian Meringue Method as it a more stable technique for larger batches.

I'm still researching and am awaiting my new oven so I can actually test the recipes I have collected. I think Helen of Tartlette's recipe will be a must-try.

Any further input would be appreciated.

Evoir Posted 1 Sep 2010 , 4:39am
post #12 of 59

I've made thousands of these yummy delights - they were very big here in Australia last year.

Re: egg whites - a lot of french pastry chefs use a mixture of very fresh and older eggs for the perfect macaron! LOL, its not simple finding the best technique for you personally..

I can recommend one book: "i (heart) macarons", by Hisako Ogita. Lots of great photos and explanations to try.


Bluehue Posted 1 Sep 2010 , 5:12am
post #13 of 59

I posted the link re the I LOVE MACAROONS book in an earlier post -
Its the only recipe and book i use for mine.

Do as the book says and leave your egg whites to *age* over night in a bowl covered with a clean cloth - makes the world of difference.


moonbabel Posted 1 Sep 2010 , 5:30am
post #14 of 59

bizarre, i just bought the "i love macarons" book today!!!! i keep seeing pictures of the pretty lil treats and really want to try making some so when i saw the book on my lunch break i had to buy it. looks very easy to follow and lots of ideas for flavours. added bonus is that i often have extra eggwhites from other recipes and macarons will give me something new to make with them!!

JGMB Posted 1 Sep 2010 , 12:18pm
post #15 of 59

Every time I go to New Orleans to visit my daughter, I go to the bakery Sucre. Macarons are their specialty -- all different flavors and colors. They even have a beautiful wedding cake in their window that's covered with macarons! I haven't had the nerve yet to try to make them at home. What do you all use for a filling?

playingwithsugar Posted 1 Sep 2010 , 2:20pm
post #16 of 59

If you're in the NYC area, or will be in the future, check the Institute of Culinary Education's Recreational programs for classes on macarons. They offer a few, including a walking tour, where you would go to a select group of NYC bakeries and sample their macarons.

Theresa icon_smile.gif

ButtacreamRose Posted 1 Sep 2010 , 2:45pm
post #17 of 59

These are the cuties little cookies.
Ami Atlas uses these a lot on her buffet tables.
These are on" my bucket list" of things do.

neelycharmed Posted 1 Sep 2010 , 6:05pm
post #18 of 59

yay! Love those little cookies/pastries/morsels! thumbs_up.gif
Whatever you want to call them! icon_smile.gif

TracyLH Posted 1 Sep 2010 , 7:28pm
post #19 of 59

Oh, I love, love, love macarons! When we were in Paris, my husband was in search of Notre Dame and the Eiffel Tower and I was in search of Fauchon and Laduree with macarons top on my list. I want to make them, but we just moved to an area with high humidity, but once we get some clear days, I will be trying them! I ditto what was said about Helene having great information about them. I would try Dorie Greenspan as well. David Lebovitz may have something as well. I'll see if I can find something quickly before my cookies burn. icon_lol.gif

TracyLH Posted 1 Sep 2010 , 7:31pm
post #20 of 59

I don't have a lot of time, but here is a starting point for Dorie:


Here is a recipe by David:


Here is a link to one by Helene (My Tartlette):


Have fun!

superwawa Posted 1 Sep 2010 , 7:51pm
post #21 of 59

I love to buy them (and EAT them of course) but have not yet tried making them. Thank you to everyone for the great links you have shared. Perhaps one day...

And here's a fun, random factoid:

On Sesame Street in other countries/languages Cookie Monster is often called -- insert translation of "cookie" -- plus the word "monster." For instance in Germany he is called Krümelmonster (Krümel means crumbs).

In France Cookie Monster is just known as: MACARON

This makes me smile icon_biggrin.gif

Evoir Posted 2 Sep 2010 , 12:37am
post #22 of 59

I use all sorts of ganache flavours, some with blended fresh fruit, or buttercream (less often).

TracyLH Posted 2 Sep 2010 , 7:27am
post #23 of 59

In France Cookie Monster is just known as: MACARON


butterlove Posted 2 Sep 2010 , 7:47am
post #24 of 59

Melanger had a post on champagne-infused buttercream for her wedding macarons. That would be a super-luxe filling.

I would love anything with mint or creme brulee.

jstoops08 Posted 3 Sep 2010 , 2:39pm
post #25 of 59
Originally Posted by Bluehue

Do you not trace circles onto your baking paper for the size you want?
After doing this, you then pipe your mixture onto a circle and then you know when to stop - best method for ensuring that all your macaroons will be uniform.
5 minutes spent tracing saves 30 minutes of icon_rolleyes.giftapedshut.gificon_cry.gif when you see your macaroons cooked but all different circumfrances. thumbs_up.gif


Thank you for the tip, Bluehue icon_smile.gif I used silicone baking mats and was trying to figure out a way to make a template of some sort for these. I'll have to try again with parchment and using this method. I should have taken pictures of my first batch, they looked like amoebas, lol

Bluehue Posted 3 Sep 2010 , 3:05pm
post #26 of 59

Your welcome - icon_smile.gif
I just pipe in the middle of traced circle and let the mixture slowly ooze to the edge of of the circle.

they looked like amoebas, - lollll
ooops, sorry for laughing............. *gulp*
I think we have all had those *critters* come out of the oven at one time or another....my first batch looked like a mini frisbies - except they didn't sail through the air - icon_redface.gificon_confused.gificon_cry.gif ......... lolllllllllll


jstoops08 Posted 3 Sep 2010 , 3:30pm
post #27 of 59
Originally Posted by butterlove

Melanger had a post on champagne-infused buttercream for her wedding macarons. That would be a super-luxe filling.

I would love anything with mint or creme brulee.

Creme brulee sounds delicious! I saw one of Tartlettes's recipes were she cuts pieces of creme brulee and sandwiches it between the macarons. It's making my mouth water just thinking about it!

I made champagne buttercream macarons, and they are yummy! I used the Lorann flavoring and it tasted really good. I would like to try it with real champagne. One of these days, lol.

raquel1 Posted 4 Sep 2010 , 12:36pm
post #28 of 59

Some months ago this came across my computer, it's a cake blog that's just great! I love her explanations and pictures so I actually have it on my home page and get notices when there is a new recipe or method posted. Her pics and write ups really peaked my curiosity and I went out and got the almond flour (expensive icon_surprised.gif ) but I have not had the time or excuse to make these. here is the link:

I have a friend's wedding coming up and I'm making her cake, maybe I can make them for the wedding party! That sounds good enough, and I have to practice first, yes, that's it icon_wink.gif

snowboarder Posted 4 Sep 2010 , 3:58pm
post #29 of 59

There's a lot of hype about how tricky these are to make, but I don't find that to be true at all. My first batch went together very easily and came out perfect. Maybe the reason I've had good luck with them is because because I don't particularly care for them. icon_biggrin.gif Lovely to look at but just not my thing.

luv2bake6 Posted 5 Sep 2010 , 7:40pm
post #30 of 59

If i were to trace circles on the parchment paper, how big should they be?
Also, does anyone have the measurements of ingredients in cups and tsp? I don't have a scale in the house. Thanks.

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