I can’t wait to try the other recipes on this list, now that I have a digital scale to convert to grams. Reply, Thank you for saving me. Notify me of follow-up comments by email. La Cuisine Paris offers classes in both savory and sweet French classics, in two large spaces on the Right Bank overlooking the Seine,  in an easy, non-cheffy format. Looking forward to hearing from you. Macarons are simply meringue cookies amped up with a ground almonds and flour, with ganache middles, but as it goes with anything meringue, the variables working against a perfect result are endless. Reply. Refrigerate for 40 minutes or until you can work with the texture. Now it’s sticking a lot worse. Ooh-la-la Oreo Macarons! Carefully fold the meringue into the paste. Any suggestions? For years, I sampled macarons all over France — at weddings, where they’re often made into a conical tower, resembling a Christmas tree; at patisseries in cities and in the country — and with few exceptions, they were always a disappointment; two soggy cookie outsides with a gooey filling. They turned out perfect. je me permets d’ajouter que j’ai aussi écrit un livre “Solution macarons” qui essaie d’optimiser la réussite de cette friandise si réputée !!! UPDATE…Macarons by Pierre Hermé is now available in English! And check out her Index of macaron flavors and recipes. Reply, Thanks for the chocolate macaron post. Your recipe sounds fab but could you let me have the ingredients you would use or alterations to the one above for plain ones (without chocolate). I have been making passable macaroons, but they are never consistent and often look wrinkly on the top (darn convection oven!). My daughter recently sent me a box of 24 from Paulette in Beverly Hills. 75 grams water *La Cuisine offers up Macaron Making, all problems solved! Ta ta Put whipping cream in a small saucepan and turn heat on medium-high. They were so fun to make. I’m trained as a pastry chef and have made some really difficult recipes but the coupla times I’ve made (no, tried to make) macaroons, they’ve been horrible! Up early this am at it again. Everything you need to successfully make French Macarons at home! * My Food Geek presents Almost Foolproof Macarons for the truly-intrepid. Bleh. Reply, David, I live in Mexico City, a very high up city, is there any special instructions I should follow for high altitude? i omitted the armagnac b/c one: i’m one year away from purchasing that stuff and two: better for my wallet :) it still tastes wonderful without it!! Reply, I absolutely love macarons, ever since having them at Laduree! Merci, I have 37 – THIRTY-SEVEN macaron recipes on my blog. I must sort all this out and get to baking immediately… they were good, but not great (tops cracked) but all this talk makes me want to try them again! With melt-in-your-mouth macaron shells and a rich, creamy filling, macarons are a very popular dessert. Humid weather, egg whites that are too fresh (best to use old ones), and hitting the right temperature of the sugar-water mixture to make Italian meringue — precisely 118 C — and then letting the mixture cool to 50 C before mixing it with the ground almond-flour mixture. Best regards, Julia Reply, Dear Mr. Lebovitz, Thank you so much for your website and books you’ve written, and all of the great ideas, really good information and humor contained therein! Okay….now I will attempt to make macaroons. Reply. The filling type was not a marmelade (which I don’t like in macarons) but probably some combination with cream/white chocolate (I checked with Laduree and the fact that there is some dairy in it was as far as I would get with getting some useful info from them). and has it ever been published in English? Reply, the book “i heart macarons” is quite flaw, the measurements for vanilla macaron lead to a watery batter … i don’t recommend this book, except for it’s cute layout. Thanks for the recipe. But oh, how I tried! I better get cooking. Serena: This article is meant to point readers who are looking for information about making French macarons in the right direction. Brownie Batter Macaron have cocoa powder in the shells and brownie batter in the buttercream filling. Chill overnight before serving, allowing the macarons to come to room temperature first. Can’t wait to try making these, thank you! I live in high altitude. A couple cracked on the top but I noticed they were the bigger ones, got to stick to the small size. I particularly liked the mango flavour since it was very intense. Reply, I love French macarons! Wow… excellent list David! In a small bowl, mix together 110 grams of egg whites with the food coloring. For those of you looking for advice and recipes, check out the posts listed above. Reply, I’m requesting blessings for you with all the rest of ’em. 300 grams sugar Makes about 70 macarons . I was also wondering which of the macaron dedicated books you would most recommend? Thanks so much again, these went down so well tonight, there are only three left! Repeat until … And of course, thanks for mentioning my La Macaronicité series. Preheat oven and bake. They’re probably not going to win any beauty contests, but they crunched just as they should, and even though we didn’t wait the requisite time period to eat them (they’re normally refrigerated for two days before eaten, so the ganache can soften the insides),  we all thought that they were just perfect – and there were enough so we each got boxes of our just-made macarons to take home. Reply, I can vouch for Fannys post on Foodbeam i tried it a couple of weeks ago and they were the best i had ever made. Place egg whites into a metal mixing bowl and refrigerate overnight. There’s lots of tips and tricks around the web that will help you out with these little devils, including some interesting recipes, too. I haven’t tried my hand at making them yet myself, but with this roster of tips I may be heading to the kitchen soon. My mother and I were wanting macarons one night and wanted to try a flavor. Well if not I will still catch you on Gene Burns on the October 4. Due to the economy I was laid off last year, but still cook thanks to your blog and its amazing inspirations. while you are in SF? You’re looking for a “foot,” a little crust that forms on the bottom of the cookie. Either … 1. Reply, the first time i tried macarons i used your recipe. Another attempt tomorrow I think. Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Thanks for the tips! Let this sit for a few minutes and when the chocolate has melted a bit, go ahead and stir to combine. So i’m desperately looking for that Pierre Hermé book “Macaron” but can’t find it anywhere but the French Amazon.com site by 3 vendors….is there any way i can get it anywhere else? * For those with time to kill, there’s a fifteen page thread on eGullet, devoted to Macarons: The delicate French invention. All macarons, no matter what flavor, from pistachio to chocolate to raspberry to salty caramel, are made with the same cookie — what gives each macaron its unique taste is what’s in the middle. Make an Italian meringue. Reply, Hi, Chop chocolate into small pieces and put into a medium bowl. I thought I was really close to getting this recipe right on my 4th batch – smooth tops, good legs, good texture. I have a electric oven and I been trying and trying to make the macarons but they aren´t working.. they are like sticky and don´t have the “foot” that the should have…. * Sweet Fanny at Foodbeam offers Pierre Hermé’s rose-flavored macarons. Reply, God bless you David! for this post Delicious, thank you for your wonderful cookbooks.. Right, so macarons.I guess you could say I know how to make them. They’re rich, chocolate, and oh so delicious. Macarons come in a ton of different flavors, but all macaron shells are made using two basic methods: Italian Meringue method or French Meringue method.Today you’ll learn all about the Basic Macarons using the Italian Meringue method and … *If you liked this recipe, you will love our macaroon recipes from a box, and you will fall in love with our macaron pop recipe! Make chocolate ganache filling. 300 grams ground almonds 300 grams powdered sugar (in France, use the sucre glace extra fluide) 110 grams egg whites few drops food coloring 300 grams sugar 75 grams water 110 grams egg whites 1 recipe dark chocolate ganache, recipe follows. :/, but thank you for the links to other sites! * Béatrice at La Tartine Gourmand has helpful step-by-step photos, accompanied by her nontraditional recipe for Cardamom and Wattle Seed Macarons. I am very impressed by your photography and cooking skills! I promise your perseverance will pay off! 300 grams powdered sugar (in France, use the sucre glace extra fluide) A macaron … !… I have a question??.. I live in the Mountains, so I need a detailed recipe for French Almond Macarons for high altitudes. It’s like the stacked trays are preventing the bottoms from cooking. It is different from the Italian method, which involves simultaneously pouring hot syrup into egg whites that are being beaten. Just when I had given up and decided that perhaps I could be further be known as “pastry student who refuses to make macaroons” we were assigned to make some at school for marking next week. I know I am going to be obsessed about these little things until I get it just right. Reply, I love the look of macarons and am considering baking some for my daughter’s wedding. Thankyou, Sebastian Thank you for all the links. Hi! I was wondering if I could publish this recipe and a few photos of your lovely macarons in an article I am writing for a nonprofit, school fashion magazine. Categories: Baking Tips Chocolate French Pastries & Desserts, Tags: almonds chocolate cookies France Gerard Mulot Laduree macarons macaroons Paris Parisian pastries pastry Pierre Herme recipes, Goddess bless you.. So much that I’ve requested that my bridal shower feature a tree of those (like Laduree), instead of a cake. would you like me to share with you the recipe? Reply. Keep beating the whites until they’re firm and glossy and the temperature has lowered to 50 C. 4. 1. i loved your memoir btw :] With this recipe along with our simple tips, you are going to be baking Pinterest-worthy macarons in no-time… And if the first batch is amiss, just give it one more try. * At À la Cuisine, there’s macarons flavored with matcha, caramel, and chestnut. It seems that the bottoms are too wet. What is it about them that makes me so darn trepidatious? I do recommend Pierre Hermé’s book, Macarons, which I mentioned in the post Ketchup Macaron Recipe. Looking forward to hearing from you soon. 6. Since then have been searching the web and like everything I try on holiday, want to recreate it. Reply, I’ve just sent this link to my chef daughter with a note that she now has a chance of beating out her big sis as favourite daughter — I pointed out that I was just helping even out the field: big sis is soon to deliver first grandchild, and that’s pretty special, but a macaron outside of Paris is truly an accomplishment. Reply, Hi David Course Curriculum Welcome to La Cuisine Paris Online Elena from Toronto, Canada. Is the temp really at 375 F? 2. this recipe is two thumbs up =) i can’t wait to share my macarons with my friends ^^ Gah! 2. *La Cuisine offers up Macaron Making, all problems solved! Put the batter into one or two pastry bags and using an 11 cm tip, pipe onto silpat-lined (or parchment paper-lined) cookie sheets. I have a confession to make about le macaron: for a long time, I didn’t like them. Armed with all this info, maybe that shoudl be my goal before the end of the year: make macarons!!