French Macaron Recipe

04.23.09

If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share simple DIYs for gift giving, happy mail ideas, simple recipes, and more. I also just opened an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment.

I hope my notes here about making French macarons for the first time help you out. I’d love to hear how it turns out.

I’ve had a hankering to make macarons for some time. I love basic recipes for simple foods that are all about getting the technique right. Plus macarons are such estimable little desserts, and they freeze so well, that they are great to make in advance for a party or for friends who will appreciate them.

I found the process of making macarons to be every bit as delicate as I expected, but doable. It is a thrill to get a batch come out of the oven with a pretty dome and that perfect foot, it feels like sinking a perfect putt or hitting a perfect shot. So even though I went to bed exhausted, I woke up thinking of little alterations I could make next time to get the perfect batch.

And once you have macarons down, you will be a whiz at turning out a beautiful souffle. It uses all the same tricks (get a favorite chocolate souffle recipe of mine and tutorial here).

french-macrons-with-free-tag

Do you like the tag? I’ll post a copy here for you to download in case you’d like to use it.

French Macarons Tag, printable (25365)

After my day of experimenting with different batches, here are some lessons learned. Martha has two recipes online, and I went with her recipe from the June 2008 issue of Living, written by NYC cooking instructor Gail Monaghan (author of Lost Desserts.)

French Macarons
(recipe from MarthaStewart.com
posted here with annotations)
makes about 35 macaron shells

Before you begin:
Choose a nice, cool, dry day to make these. Humidity is not your friend. Because whipped whites are mostly air, if the air is too moist it can flatten your macarons. A hot kitchen can also deflate whites.
Separate your eggs in advance. Eggs are easier to separate when they’re cold, so separate them at least an hour and up to a day before, then cover with plastic wrap so it touches the surface of the egg, and just leave the whites on the counter.
Mis en place. Have everything you need in place so you don’t have anything to slow you down once your eggs are whipped.

Ingredients
1 cup confectioners’ sugar, 4.5 oz
3/4 cup almond flour, 2.5 oz. (I’ve made my own by processing almond slivers, but just buying it is simpler)
2 large egg whites, room temperature (no farm fresh eggs! older eggs hold air better, and take them from the fridge the day before or the morning of and let them sit there happily on the counter and warm to room temp)
Pinch of cream of tartar
1/4 cup superfine sugar, 1.5 oz. (also called baker’s sugar, I’ve read you can make your own by processing granulated sugar, but have never tried it)
3/4 cup seedless raspberry jam, for filling

See MACAROON VARIATIONS and SUGGESTED FILLINGS on Martha’s website, including chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean. UPDATE: Or see the comments below! Some of you have come up with amazing flavor ideas.

Method
1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. (I found sifting with my usual flour sifter near impossible. The almond flour caked under the sifting hand and balled up over it. Instead I sifted with a simple bowl-shaped sieve.)

2. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form (the recipe suggests 8 minutes, for me it took only 3 to 4 minutes, take care not to over-whip). If you’re going to add color, I added food coloring towards the end of whipping my whites. I found I could use standard, water-based food coloring. Several of the recipes I saw recommended paste food coloring, but I didn’t have any at the time, so I went out on a limb! The water-based colors worked just fine.

stiff-peaks
3. Sift flour mixture over whites, and fold until mixture is smooth and shiny. I found the amount of folding to be crucial. Fold too little, and your macaron shells will have peaks instead of nice rounded caps. Fold too much, and your meringue will drip into a mess of wafer-thin blobs. Tartlette recommends about 50 folds, until your batter has a magma-like flow. For me about 65 folds was just right. I find the batter has a little of a soft-toffee like sheen when it is ready. (UPDATE 02.10: stop by here to read about a macaron class Tartlette taught). You can test a daub on a plate, and if a small beak remains, turn the batter a couple times more. If the batter forms a round cap but doesn’t run, it is just right. When I spooned my batter into the pastry bag, the perfect batter started to just ooze out of the tip once the bag was full. If it stayed stiff inside the bag it was too stiff, if it dripped out too fast the batter was too runny. I found that doubling the recipe made this step very difficult for me, I found I would over fold to incorporate the flour mixture and I would end up with a runny batter.

macaroon-batter

4. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip.

5. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. I put the tip right in the middle of where I wanted each macaron and let the batter billow up around it, then I drug the tip to the side of the round. (You can pipe 1-inch to 2-inch rounds, but you will need to add cooking time). Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 to 45 minutes. (Different recipes recommend anywhere from no rest time to 2 hours rest time. I was most happy with 30 to 45 minutes rest time, once the caps looked more dull and had formed a slight skin, so that during baking the macaron could puff up beneith that skin and form that pretty “foot” at the bottom.) While they’re resting, preheat oven to 375 degrees.

6. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Every oven is different, so you may need to play with your oven temperature. The tops of the macaron shells should not brown.

7. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons (if this doesn’t work, see below, under “troubleshooting”).

8. Sandwich 2 same-size macarons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months. It takes only 30 minutes out of the freezer for macarons to be ready to serve.

TROUBLESHOOTING: If you’re wringing your hands in frustration because you can’t get these little desserts to come out right, either they are hollow inside or have no feet or they crack, you are in good company. Me included. Here are a few things you can try to get that first perfect batch that will get you addicted to making macarons.

1. Use an oven thermometer: Chances are, your oven is different than mine, which is different from many other friends and bloggers who have attempted macarons. Pay a couple dollars for a decent oven thermometer and you can know for certain that your oven temp is right. Undercooked macarons will end up hollow or deflate after cooking.
2. Use a good baking sheet: If your baking sheet is too thin, the macarons won’t bake evenly or correctly. You can even try doubling up two thin baking sheets if that’s all you have.
3. Use old eggs: I know this may sound wrong, just wrong, but it makes a difference. Use eggs that are not too fresh and leave them on the counter at room temp for a day or two.
4. Make sure you have prime egg-whipping conditions. Trust me, a humid day or one streak of grease in your bowl can make what could have been a beautiful batch of macarons into a disappointment.
5. If your macarons have no feet, make sure they had their time on the counter (after piping and before baking) to create a skin. I love what Evelyn said below: “NO skin No feet… ” When your macarons form a skin before you bake them, the skin traps the air under the dome so that the air’s only way to escape is through the bottom, creating feet as it goes.
6. Don’t over or under fold your batter. I know, I know, we’ve been through this. But if you let your macarons sit on the counter for 45 minutes to form a skin and you’re still asking yourself, “why don’t my macarons have feet?” the answer is probably that you underfolded so the batter is too stiff or overfolded so it is too loose. And if you come up with a different reason, I’d love to hear.
7.  Increase cooking time for bigger macarons:
I’ve undercooked my macarons before and had them come out hollow. Pretty still but very disappointing in texture. Make sure that if your macarons are bigger circles, you bake longer.
8. Keep an eye on your macarons to avoid browning them or letting them crack
: I love these notes note from Beth and Zach (thanks you two!!): “I bake mine with the light on in the oven so I can monitor what’s going on in there. If it seems a little hot, crack the door and stick a wooden spoon in to hold it slightly ajar. I believe the cracking happens when the oven it too hot.” “The steam produced is escaping too fast to exit out only the bottom; thus the top (even with that “skin”) has no option but to break and crack the top. If this happens consistently, turn down the heat a few degrees (no more than 10 degress 5 preferable). “
9. If you macarons won’t unstick, try water (and cook longer next time).
Here’s a great tip from a reader whose macaron shells stuck to the paper. (Thank you, Jennifer!!) “The steam did not work for me, I think because my paper is fairly thick. So I rested the paper (with the Macarons stuck to it) on a thin layer of water. I counted to 15 which is just enough to soften the paper without getting the Macarons wet. They pulled off flawlessly! You may have to adjust how long you let it sit depending on the type of paper you use, so as not to wet your Macarons!” And it’s also likely, if your macarons stick, that you didn’t cook quite long enough.
10. What about a confection oven? Thanks to Zach for this note!: A convection oven should work just fine. But you should reduce cooking time becasue of the moving air, which will help prevent the cracking. If your convection oven is too hot or the air flow setting is on “high” (if apliccable), then then extra drying might make cracking more possible.

macarons

{ 374 comments… read them below or add one }

wide open spaces April 24, 2009 at 6:06 am

oooh – my husband it going to be tHRILLED about this. He has been wanting to try to make macaroons for some time. thank you!

Reply

simplesong April 25, 2009 at 4:04 am

YUM! these look amazing! And such cute packaging.

Reply

Andrea May 5, 2009 at 8:59 am

They tasted so good!

Reply

Gretchen June 16, 2009 at 8:41 am

Greetings!
I aptempted to make these lovley things yesterday and I pretty much flopped!
I used this recipe from Martha and I’ve pretty much narrowed it down to the baking. (I’m going to buy an over gauge today, just incase it’s the temp.)
I began to search for help and found your blog.
I’m not getting the “perfect feet” and some batches are cracking? Any advice?
Also, the sticker is amazing I just love it!
Is there a pre-cut sticker (label type) that fits it or do you cut them yourself? If you do cut them yourself do you use a certian tool?
Thank you in advance for your help!!
Gretchen

Reply

AmberLee June 16, 2009 at 9:46 am

Hi Gretchen,
First of all, so sorry you’ve had some frustrations, I totally know how you feel. I got the feet right only when I got the batter to just the right consistency—folded it just the right number of times so that if I did a test dollop the beak would just start to disappear into the dollop (but don’t fold too much past that!) Also, I did have one batch crack when I forgot to turn down the temperature after putting the batch in. So hopefully the oven thermometer will fix the cracking. If you do figure it out, I’d love to hear what did the trick!
As for the label, I cut mine with a standard papercutter and then used a corner rounder punch for the corners. I try to keep my punches to a limited number, and my corner rounder is one I use all the time.
Good luck with your baking!

Reply

Kathy January 5, 2013 at 8:15 pm

Hi – I found a video online for making macarons – the person who made the video said that to prevent cracking, after piping the batter onto the baking sheets, give the baking sheet several “raps” flat on the counter until the beaks somewhat blend into the batter. I haven’t made the macarons yet, so I can’t verify this, but I thought I’d mention it.

Love your site and can’ wait to read through it.

Kathy

Reply

Mer March 18, 2013 at 9:33 am

Step 5 on this page mentions the tapping. I’ve used these instructions to make these macarons several times and I’ve always been successful (well, except for the time when I did my math wrong and made a huge batch with way too much flour and sugar). THANKS, Amber–these are always a hit!

Reply

Terri August 13, 2009 at 7:03 pm

I have been researching french macaroons for months on the internet trying different recipes and this one worked for me. thanks so much for posting and giving your commentary on what worked and what didn’t. I love the pink color you used. i am making mine for my brother-n-law’s wedding as guest favors. Can I ask where you got those wonderful bags to put them in? I love the tag you made too! Beautiful pictures by the way! I could look at those macaroons all day.

Reply

AmberLee August 14, 2009 at 9:40 am

Hi Terri,
I’m so glad you found it useful! I actually wrapped these in stiff cellophane, but it was tricky. Just a little pressure will crack them. You may want to experiment a bit with your packaging before you settle down and make several of them. Best of luck! You ‘re BIL is lucky to have you!

Reply

Terri September 8, 2009 at 2:06 pm

Hi Amberlee, I posted your blog on my blog and wanted to let you know. You have some of the best ideas out there. Thanks, Terri

Reply

Ginger November 24, 2009 at 7:36 am

Oh my, these look lovely! I can’t wait to try this recipe!

The only thing I would like to add is that you have the wrong name for them!

This particular pastry is called a French macaron, with just one “o” in the name.

A macaroon is the coconut cookie that looks like a little haystack. I guess even Martha got it confused! They’re very similar-sounding names!

Reply

Donna April 15, 2011 at 11:46 am

I love people who want to say things correctly! Unfortunately, you’re mistaken. Macaroon is the correct name for both almond macaroons and coconut macaroons. “Macaron” is the French word for macaroon. (Check a dictionary if you don’t believe me!)

Reply

David May 14, 2011 at 1:48 am

Donna, Ginger is correct and you’re incorrect

I did check a dictionary since I didn’t believe you

Here’s an article from Wiki

http://en.wikipedia.org/wiki/Macaron – correct
http://en.wikipedia.org/wiki/Macaroon – incorrect

And like you, I also love reading about people who want to correct other people and require other people like myself to correct them. Haha

Reply

Alyssa June 18, 2011 at 4:45 am

I copied and pasted the following from the Wikipedia link that David posted. Maybe he should have read it before telling Donna she was mistaken. I also want to add that Wikipedia isn’t the most reliable source and I included the Dictionary.com definition as well.

Wikipedia-
“The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient.”

Dictionary.com-
macaroon (ˌmækəˈruːn) [Click for IPA pronunciation guide]
— n
a kind of sweet biscuit made of ground almonds, sugar, and egg whites
[C17: via French macaron from Italian maccarone macaroni ]

Reply

Vicki June 29, 2011 at 9:25 am

Are you people adults? My goodness – who cares? Most of us only care about the taste, not how they are spelled or what the definition is.

Deegan December 10, 2011 at 9:15 am

People often associate the term Macaroon only with the Coconut macaroons, but the words are interchangeable. One is french one is english. The term Macaron is used not to refer to parisian macaroons because people associate macaroon solely with the Coconut macaroon.

Wikipedia is not a reliable source. I or you or anyone can edit wikipedia. A few years ago someone edited Wikipedia to state John Travolta had died when he hadn’t. Great resource….but take it with a grain of salt.

From Wikipedia today:

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient.

World English Dictionary ( a much more official source)

macaroon (ˌmækəˈruːn)
— n
a kind of sweet biscuit made of ground almonds, sugar, and egg whites

[C17: via French macaron from Italian maccarone macaroni ]

Collins English Dictionary – Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
Cite This Source
Etymonline
Word Origin & History

macaroon
1611, “small sweet cake consisting largely of ground almonds,” from Fr. macaron (16c.), from It. dial. maccarone (see macaroni). Fr. meaning said to have been invented 1552 by Rabelais. The -oon ending was conventional in 15c.-17c. Eng. to add emphasis to borrowings of
Fr. nouns ending in stressed -on.

Reply

Deegan December 10, 2011 at 9:17 am

*Edit:

The term Macaron is used *now to refer to parisian macaroons because people associate macaroon solely with the Coconut macaroon.

Julie January 1, 2010 at 7:54 pm

Thank you so much for posting this! I had made meringues as candy before, and I decided to try your sandwiches. I went for the vanilla option with the Swiss meringue buttercream, and they’re so cute and so tasty. I even got the perfect feet, which excited me to no end. One problem I had was piping them. How did you pipe them so perfectly? Mine are lumpy or swirly and most are oblong. Is there a secret trick to making those smooth looking little rounds?
Again thank you for posting these, they are a hit!

Reply

AmberLee January 5, 2010 at 8:49 pm

Hi Julie,
So glad your recipe turned out! And so amazed you got the perfect feet right off. As for the piping, I just played around and practiced a bit. I eneded up keeping the pastry tip pretty close to the paper and letting the batter squeeze up around it, then finishing up with a little swirl at the end. Martha has a video where she suggests tracing circles onto the parchment before piping them, and she just pipes in simple swirls, if I’m remembering right. Here’s the link to the video:
http://www.bing.com/videos/watch/video/try-martha-s-macaroon-recipe/65pssh7
congrats and good luck!
Amber

Reply

Tati January 2, 2010 at 9:49 am

You forgot to mention the coloring! when do we put in??
Thanks

Reply

Jordan July 26, 2012 at 7:41 am

She didn’t forget, it’s in step #2

Reply

elyzah January 4, 2010 at 3:03 pm

it’s macaron, not macaroon. macaroons are those coconut cookies.

Reply

Elena February 5, 2010 at 1:14 pm

Dear Amber,

I made a batch last night that came out looking very similar to the ones you have on the photo. The only ‘flaw’ they have is that the tops are not perfectly smooth. But if I take a closer look at your photos, then I see that the tops of yours have little peaks and ripples as well. Do you know why this is happening? Is there a way to get the batter to spread a bit better after piping so that the shells are completely smooth? Thanks for the detailed recipe.

Reply

AmberLee February 8, 2010 at 10:09 pm

Hi Elena,
Congrats on a great batch! From my experience, the best way to avoid the beak on top is to get the folding exactly right. One or two folds more might help the batter get just a tad softer without getting to the runny stage. However, it doesn’t hurt to pipe them just right. I try to pipe with the tip burried just a little bit in the batter as it squirts up around the tip. And a giving the baking sheet a good tap on the counter top doesn’t hurt either. But really I feel like the key is in getting the folding just right.

Good luck, and if you end up finding any great tip, drop by and let me know. I want to get as consistent with these as I can!

Reply

Donna April 14, 2011 at 1:05 pm

If your piping leaves peaks, you can smooth then out with a wet (not dripping) finger before baking them. If there are a lot of peaks, you’ll have to rinse your fingers often.

I know it can sound icky, but if you’re healthy enough to sandwich the cookies with your fingers, there won’t be any harm in using your fingers to smooth the tops.

Reply

AmberLee April 16, 2011 at 10:11 pm

Donna,
I love this tip! Thank you thank you for this. I’ve had a couple times when my batter was just a tad too stiff. This will be so great the next time I run across that problem.

Reply

beth May 22, 2011 at 5:33 pm

I’ve been obsessed macarons for the last 6-8 months. My first batches were hit or miss–some feet, some no feet, cracking, no cracking. Often with the same batch of batter. They all tasted really delicious so I just kept practicing.

Today’s batch: all feet, no cracking. I don’t know what alignment of stars allowed this to happen but I’m very happy. I suspect it has a bit to do with switching from grinding my own almonds to buying almond meal/ flour. I highly recommend Bob’s Red Mill brand. It’s available at the supermarket here (Los Angeles) and Whole Foods. If you can’t find it in your area I’m sure you can order it online.

You are right, the best way to get them to form nicely is not to swirl, but to bury the tip and let the mixture squirt up. As for the little point on the top, if you lightly dampen your finger you can sort of flatten it. You will end up with perfect little mounds.

I bake mine with the light on in the oven so I can monitor what’s going on in there. If it seems a little hot, crack the door and stick a wooden spoon in to hold it slightly ajar. I believe the cracking happens when the oven it too hot–this is not based on anything scientific–just my observations.

Reply

AmberLee May 22, 2011 at 8:07 pm

Beth,
Thanks for taking a moment to come share your notes + hard-earned tips. All so great, and the trick about cracking the oven door is fantastic. It might come in handy. Thank you!!

Reply

Nancy February 13, 2010 at 4:57 am

I’m so excited to make these. I’ve only indulged with these macaron when I’ve visited Paris.
Two questions – I did not see where you add the coloring, in this case the raspberry.
The other question before I start: the write up for baking time seems off. Are we to start at 375, bake for 5 then reduce to 325, bake for 10 more – rotating?
Thanks so much for sharing. Your ideas are spectacular!

Reply

AmberLee February 20, 2010 at 8:53 pm

hi Nancy,
Sorry to be a little pokey in responding. It’s been a wild week and I’m just catching up.
With the heating, you actually heat the oven to 375, then turn it down to 325 before you even put the macarons inside. Not all recipes out there recommend this, but I found this method to work really well. Then take the macarons out, and heat again to 375, then turn it back down before you put in the next batch. (So any time the oven is heating at 375 it is empty.)

As for the coloring, i added it while the mixture was still in the mixer, just before the peaks were stiff and I took it out to fold in the final ingredients. Also, I’ve found that I don’t have to use the gel food coloring, the standard water-based food coloring worked just fine.

Reply

Sally April 14, 2010 at 7:40 pm

Many, many thanks to you, AmberLee for the flawless directions on making French macarons. I am a wedding cake baker by trade, but had never tried to make macarons; I just found myself driving into downtown Savannah on a weekly basis to buy them. My dear husband and I made them for the first time tonight and had success the FIRST BATCH- THANKS TO YOU!

Reply

Ryan April 18, 2010 at 8:00 pm

After a failed attempt with previous recipes (and a little more research) I found that this recipe finally did the trick.
I didn’t even use cream of tartar and the macarons came out BEAUTIFULLY with a perfect foot and all.
10 minutes overbaked the bottoms just a bit but that’s just my oven.
THANK YOU. This marks the beginning of a delicious macaron era de ma vie!

Reply

Sarah April 25, 2010 at 10:32 am

I printed off your cute parisian macaroons label and noticed a typo, you have Perisian macaroons, it should be either in English Parisian or in French: Macaron Parisien.

I would have love to have used these for my weding favours for the laduree recipe ones I made but cant cause the typo makes me look ignorant. I love them though…perhaps you could change the typo?

Reply

AmberLee April 25, 2010 at 10:50 pm

Sarah!
Thanks you for the catch! I’ll see if I can get to this this week. So good of you to let me know.
Amber

Reply

Anna April 28, 2010 at 10:15 pm

Thank you, Thank you, Thank you. I’ve been trying to make macarons since Christmas, with varying degrees of success. This is a great recipe and your instructions are spot on. I tried this recipe tonight and they turned out perfectly. It is such a relief to have success. Thank you!

Reply

Aurora May 5, 2010 at 7:50 pm

Wait, When does the batter part turn red?

Reply

AmberLee May 21, 2010 at 9:30 am

Hi Aurora,

I apologize for being so pokey about getting to your comment.

Two notes about adding color.
1. I added food coloring at the very end of whipping the eggs, after adding the sugar while I’m working on getting the stiff peaks.
2. I found I could use standard, water-based foodcoloring. The recipes I saw recommended paste food coloring, but I didn’t have any at the time, so I went out on a limb! It worked just fine.

Reply

joyce August 29, 2011 at 3:02 am

how much food coloring will do ?

Reply

gina June 5, 2010 at 10:42 am

i love this – quick question – where did you get the plastic packaging? i’d love to put these in the welcome bags for my guests coming to my upcoming wedding :)

many thanks!

Reply

Staci June 11, 2010 at 10:56 am

I am going to try and make these this weekend, but I just wanted to know what the cream of tarter does? is it important? thanks

Reply

Frenchie June 27, 2010 at 6:31 am

I would also like to know where you got the cello bags? They are adorable!!Love love love your label! Thanks so much for sharing!

Reply

AmberLee July 8, 2010 at 10:31 pm

Hi, Frenchie!
Thanks for stopping by, and sorry to take forever to get back to your comment. I actually just used rolls of cellophane for these. I just rolled them up and folded down the ends. I had to be extra careful not to push on one though, or they all could crack b/c of the way they are stacked. If you find a great way to package them, I’d love to hear!

Reply

Karen May 7, 2012 at 7:02 pm

I actually bought some macaroons in Charleston this weekend and can’t wait to make these (however, I live on the gulf coast where high humidity is a daily occurrence). Anyway, the shop owner had them boxed in small clear plastic boxes. On box held two cookies, another held six. They looked beautiful with the different colors on display.

Reply

ChaosBean August 7, 2010 at 7:04 am

I just made these this morning, and wow you made these so easy. I was a little worried, because I need a dessert for later today and I’ve never made anything from your blog. But, I should have had faith. Thank you so much,

Reply

AmberLee August 7, 2010 at 3:48 pm

Hi ChaosBean,

I’m so thrilled these worked out for you! Thanks for taking the time to come back and let me know.

Reply

Larry O August 8, 2010 at 9:33 pm

Hullo!

After looking at delicious pictures of macaroons on tumblr, I finally decided to attempt to make them. I found this blog and was so excited. I tired it out and the taste was good but the macaroons never rose. I’ve never had french macaroons before so I don’t know how the consistency is supposed to be. Is it supposed to be chewy? Mine were a little on the burnt toasty side so, yeah. What couldve happened?

Reply

Helen August 12, 2010 at 10:57 am

Hi

I’ve looked at quite a few macaron recipes and have found this one to be the most economical time-wise and also the most fool-proof in terms of it working and the macaroons turning out like they do in a famous French Cafe. The first batch I made they turned out brilliantly. The problem I have is that I only have two trays to bake them on, meaning the mixture is still sitting in the bowl for awhile. Try to avoid this as the later batches of the same mix, become oily (probably from the almond meal) and this makes the macarons stick to baking paper. So they look wonderful, but you can’t peel them off!

I’m experimenting now with Rosewater, Lavender (using crushed lavender in the mixture) Lime, Lemon., Mint, Pistacchio and Chocolate. So far so good! Will probably try an orange rind too. The lavender fragrance is truly delicious when you taste a cooked macaron. I also find that white chocolate ganache flavoured with the same essence, is a good filling when sandwiching them together, instead of using jam.

This is a great recipe. The first macarons recipe I lever ooked at involved leaving the macarons to sit for 2 hours! Who’s got time for that when you eat them in half a second flat?????

Reply

AmberLee August 12, 2010 at 3:50 pm

Helen!

It was so good of you to come back and let me know how it went. And appreciate the one-bowl warning. I’m so curious to hear how all your new versions go. I’ve been dying to try pistachio. If you get a chance, I’d love to hear what your favorite turns out to be.

Reply

joyce August 29, 2011 at 3:06 am

hi helen! i was wondering where you can get the recipe for different flavored macarons ?

Reply

Michelle August 14, 2010 at 8:51 pm

Thank you so much for the excellent tutorial and lessons learned. This is my first time making french macarons and they came out wonderful. I’m so excited. I thought for sure the first batch would not turn out but your tips (like 50 folds) worked great. Thanks again!

Reply

Pauline C November 14, 2010 at 1:26 pm

wow… I will try this recipe this week… tahnks for the details and explanation… I wanted to learn this and found your blog.

Reply

Danielle November 19, 2010 at 11:19 pm

Hi! I have been searching all day for a solid macaron recipe, and none of them had good feedback But YOURS look amazing! and make so much more sense, and thw pictures really help! I am going to try and make these for a party next saturday! Thank you for sharing all of this!

Reply

Wendy November 30, 2010 at 5:34 am

I followed the recipe exactly step by step for my first time making these today, and they came out perfectly! Thanks for your excellent, detailed instructions. The only difference was I didn’t have superfine sugar, just regular sugar, and it worked just fine. Also, I filled mine with raspberry flavored chocolate ganache instead. Thank you for taking the time to do the hard work and figure out what works!! As it was my first time making these, it took me about 5 hours start to finish, including the ganache, and I ended up with a total of about 56 sandwich cookies. Bless you!

Reply

AmberLee November 30, 2010 at 12:48 pm

Wendy! I’m so thrilled to hear they turned out. And I’m sure a lot of the credit goes to you, the cook. Raspberry flavored chocolate ganache sounds AH-MAZ-ING. I am going to have to try. Thanks for the sugar tip too. So good to know. CONGRATS!

Reply

Tracy December 3, 2010 at 1:43 pm

Cho was our first attempt–batter was too stiff–think over beat egg whites-but Taste delicious w/ nutella filling. Vanilla pink 2nd try–batter came out smoother-used Martha’s recipe!&watched her vid bf trying again =) smooth pink top that’s how it’s supposed to look–not with the piping lines on the chocolate…gluten free so a good cookie for my Mom :) & I like how the flavor possibilities are endless along with the rainbow of colors you can make. ~Thank you AmberLee! I hav shared ur interesting site w/fb friends =)

Reply

Ari December 4, 2010 at 7:24 pm

Just made these today, filled them with almond buttercream…My husband said it’s pretty much the best thing he has ever eaten!!! Yay Thank you so much for posting. :)

Reply

Sue December 6, 2010 at 5:10 pm

I tried out the recipe last night and was so successful; feet and all!

They had a crispy shell and chewy inside and I paired it with a caramel filling….
YUM!

The only thing I had a problem with was getting the ground almonds fine enough so the cookies weren’t smooth but had a nutty texture.

I actually liked them with that instead but does that make a “bad” macaron?

Reply

Laura December 19, 2010 at 1:42 pm

Thank you for this recipe. I had been swooning over the macaron, tiny cuteness for ages but I was to nervous to try. They came out perfectly on my first try! These are worth the work!

I added 1/2 a vanilla bean to my cookie and filled them in homemade lemon curd. So delicious! I will be making these again very soon.

Reply

Lele Palomo December 26, 2010 at 12:48 am

Hi Amberlee, I’ve tried your recipe 5 times with no success! I am sooo frustrated!! My macaron shells come out to be too “brownie-like” with NO hard shell OR feet! What am I doing WRONG??!! Please advise..I really want to get this right – I am obsessed with macarons!! Thanks sooo much in advance. Merry Christmas!! -Lele

Reply

AmberLee December 26, 2010 at 11:38 pm

Lele. that sounds like a headache. I am so sorry. Hmm. I can’t be positive I can give you the right advice, but I can try. Are your eggs old? (there’s got to be a better way to word that question) If you get eggs that are not too fresh, and leave them out on the counter for a day, even two, that could help. You might also try using an oven thermometer to make sure your oven temp is right, and also make sure you’re using a cookie sheet that is not too thin, you could even double two thinner cookies sheets. I recently found and liked this article about the way a macaron rises in your oven. You might find something great in it. I hope this helps! If you find something that works, I’d love to hear. I’m crossing my fingers for you.

Reply

sf December 30, 2010 at 2:46 am

Hi amber.Thanks for your detailed recipe.I’ve failed countless times trying to get the perfect batch!
I followed the recipe n the batter has a nice texture n flowing like u said. I let it rest and it formed a nice thin shell.
However,when I put it in d oven, the shell cracked n the foot didn’t happen :(
Can u please help?
Thanks!

Reply

annie January 7, 2011 at 7:03 pm

where did you get the packaging?

Reply

Dana Ingram January 8, 2011 at 3:33 am

Success!! Thanks for the tips!

Reply

Ashley January 17, 2011 at 9:08 pm

This made my batter so perfect – the perfect thickness. I salute to you and your annotations!

Reply

ken farfan January 21, 2011 at 2:54 am

Hello Amber, i have to say that i just got into Macarons and I’m finally going to make them, but i have seen many that are shiny and many videos that I’ve seen put in exrtra eg white in the process to make them shiny. I was wondering if you knew any tips on how to make them shiny.
* I was also wondering if they come out the same if i grind the almonds myself in a foor processor.
PS: what camera do you use, and is the cream of tartar very needed.
thank you- ken

Reply

Angelo January 24, 2011 at 1:41 am

Hi Amber,

I also followed Martha Stewarts recipe and I am very grateful to see yours comments. It helped me alot. My macaroons came out tasty. However it is hollow inside. The feet/bottom layer is nice and chewy and have i have crisp shell however i have nothing inside it, its hollow. I hope it make sense. do you have any idea how to fix this or where i made a mistake? Was it because I overwhipped the egg whites or wrong over temp or underbaked?

I appreciate your input very much.

Thank you
Sincerely,
Angelo

Reply

AmberLee January 24, 2011 at 4:03 pm

Hi Angelo,

Thanks so much for stopping by. I’ve had this same problem before. Totally frustrating to be so close but not quite have the real thing. When I had this problem, it was because I had undercooked mine. I’m not sure if this is the same for you, but it happened to me when I made bigger rounds and didn’t add on enough cooking time. Hopefully that is the only change you need to make, add a couple minutes cooking time. I like to pull mine out just before they are going to get the least bit browned. If they are browned at all, they’ve been in too long.

Hope that helps! I’d love to hear if you make it work.

Reply

jordy January 24, 2011 at 2:06 pm

how many macaroons does this make?

Reply

Alex January 25, 2011 at 9:09 am

how many of these delicious little devils make from this wonderful recipe? thanks so much amberlee, this recipe has been very helpful.

Reply

Ruffy January 30, 2011 at 1:32 am

This was my third attempt at making macarons– first two tries were not bad (edible, for sure, but not very pretty!) I used your recipe and paid attention to your annotations and I gotta say, OMG! These came out great! I made lemon macarons with white chocolate ganache and they are to die for. Thanks so much!!!!!

Reply

AmberLee February 1, 2011 at 12:49 pm

Ruffy! Congrats! It’s such a great feeling to fi-na-lly get it right, isn’t it. Thanks for stopping by to let me know!

Reply

nikky February 4, 2011 at 4:07 am

i was wondering where you found the bags for the macaron? i am looking for some cute packaging. thanks. ;)

Reply

Monica February 7, 2011 at 6:07 am

I’ve been craving macarons for some time and I didn’t really want to take the trip down to the only bakery I know that sells them (with varying quality on different days) and decided to try making them for the first time. I ended up making a batch of vanilla with the meringue buttercream and a batch of the chocolate and I was so happy with how they turned out! Reading this was definitely helpful, I’m not sure I would have been successful going straight of martha stewart’s recipe. They were a little misshapen but the taste and texture was spot on! I was so happy to peak in the oven and see that the feet were forming. The chocolate ones kind of just tasted like (really good) brownies so I may not make those again but the vanilla are definitely a keeper! I’ll be making pastel colored ones for easter this year. Thanks for the great blog

Reply

AmberLee February 9, 2011 at 1:06 pm

Thank you, Monica!! I’m so happy they turned out. Thanks for your kind words and for taking a moment to drop by!!
xo,
AmberLee

Reply

Beke February 8, 2011 at 5:06 am

HI,
I have JUST attempted my first batch of macarooms (using a different recipe, as I only just came accross this while they where in the oven) and I wish that id seen this earlier. The ones that I’ve just taken out (and are now cool) are a disaster! they are flat (even though the texture of the mixture seem thick) they are cracked, and some even had massive air bubbles. most of them I wasn’t even able to get off the paper and i think all ive magange to scrape off maybe to make 2 sandwhiched macaroons. Why oh why didn’t I come accros this site last night when i was making my shopping list. You have given some great tips, liek room temp egs, the recipe I used said nothing of the things you have said, and it was from a pretty famous Australia womens magazine too (I am from australia) so you would think that maybe some thing go a little better. Anyway, next week I will try again, and will try your reciepe and use your tips. Your little joys look amazing!

thanks

Reply

AmberLee February 9, 2011 at 1:04 pm

Hi Beke,
First I have to say that I am so sorry about your macaron flop! I know ex-ac-tly how you feel. And thanks so much for taking a moment to leave these kind words. You’ve made my day. I am crossing my fingers for you for next time. I’d love to hear how it goes!
xo,
AmberLee

Reply

Beke February 10, 2011 at 8:58 am

Thanks for the reply :) I will be making these ones asap and I can’t wait. with all these wounderful comments about how well your recipe worked, I feel very positive. I had a small hand blending stick that had a wisk attactment but it broke, so I will actually get a real hand mixer so these turn out! :) As soon as I make them, I’ll let youknow!

Reply

Sidra February 11, 2011 at 12:19 am

OMG thank you! I just tried this recipe on Martha Stewart and failed. I am going to try it with your suggestions and I hope it helps me! Thank you!!!!!

Reply

Amy February 18, 2011 at 5:43 pm

Hi there! I had thoroughly investigated on line how to make these beautiful little creatures, and your blog was extremely helpful. I also had found three different Martha Stewart recipes, one was called ‘parisian macarons’; one was called ‘french macarons’, and the third was called ‘french almond macarons’. all three recipes were different in some way. I used the ‘french macaron’ recipe (1 cup conf. sugar, 3/4 cup almond flour). I ground up my own almonds the day before, and noticed they were kind of damp. I spread the grounds out on some paper towels and let them sit over night. in the morning, the paper towels were definitely damp from the ground almonds. I was still concerned that the almonds were still too damp, so I very briefly put them in my preheated oven, so as to maybe ‘dry’ them a little. this scared me, so I am telling you I only did it VERY BRIEFLY, as to not toast the almond flour.

I have to say, I think my macarons turned out lovely. I colored them pink for Valentine’s Day, and filled them with a thin layer of buttercream icing and raspberry/redcurrant jam. I’d LOVE to attach a picture of them to this comment, because I took several, and have them saved in my computer, but I can’t for the life of me figure out how to attach the picture to this comment. if you know how to do it, let me know….

the cookies went over like crazy here at work. everyone loved them and is already on me to make them again. down here on the coast (I’m in Biloxi Mississippi) it’s Mardi Gras time, so I’m thinking this weekend I’m going to have to make three batches, one green, one purple, and one gold, for Mardi Gras colors…..

Reply

Cici February 19, 2011 at 6:08 pm

Love your macarons and your website! When I bake my macarons, the first sheet comes out great. The second sheet comes out okay and the third is tragedy – lopsided feet, cookies that look like they exploded. I’ve played with temps, shelf levels, put in a baking stone, increased temp for five then lowering when I put them in. If you have any thoughts or suggestions, please let me know. Thanks for your help.

Reply

AmberLee February 25, 2011 at 8:18 am

Hi Cici,

Thanks so much for taking a moment to write!

Hmmm. this is so frustrating. And you have certainly done everything you can and more. I really can’t think of what it could be other than oven temp. I would love to hear other people’s suggestions. If it were me though, I’m not sure I would be able to think of a great solution other than putting an oven thermometer in, watching it carefully, and maye giving the oven some time to heat between batches. I am so sorry not to be more helpful. If you come up with a solution (though it sounds like you’ve tried EVERYTHING) I’d love to hear.

Reply

Amy February 22, 2011 at 1:19 pm

it’s Amy again…. I made the purple, green, and gold macarons this weekend to bring to work, and although they taste okay, they are not near as ‘picture perfect’ as my pink ones I made for Valentine’s Day are. hardly any of them turned out with feet, and MOST of all the batches cracked. I did EXACTLY the same things as I did with the pink ones. the only thing I can think that was different was environment. it was a bit humid down here in Biloxi, and I am wondering if that had anything to do with de-poofing (?) the egg whites… I just don’t know. it’s hard to believe that all three of my batches were flops, when the two batches of pink ones I made just a week before were perfect. any thoughts?

Reply

AmberLee February 24, 2011 at 11:56 am

Hi Amy!
so frustrating, especially since you already had it worked out. I have not had to battle humidity, but I’ve heard it can be a major draw back. erg. I’ve heard that b/c the mixture is mostly air, that moist air an ruin it. Maybe I will have to add something to my post about this. If you come up with any solutions, or if anyone else has insights, we’d love to hear.

Reply

Crystal November 17, 2011 at 5:22 pm

Hi,
I wouldn’t have thought that the dye would make mutch of a difference but I made pink and green ones at the same time (same mix, on the same tray in the oven). The pink ones were perfect and the green ones were flat and to my eyes, unusable. I was very surprised. Maybe it wasn’t anything you were doing wrong Amy!
Also thanks AmberLee for the great recipe :)

Reply

AmberLee November 22, 2011 at 7:44 am

Crystal,
This is SO helpful to know about the dye. Thanks so much for taking a moment to come back and share details!!

Reply

Rajni February 22, 2011 at 4:46 pm

Simply amazing. I tried them out last night and they turned out beautifully. Everyone who tasted them loved them. They had perfect feet and smooth tops. No bumps on the top either. I need to try new flavors. I love this recipe. Thank you so much for making it a fool proof one. I wish I could attach my picture.

Reply

AmberLee February 24, 2011 at 11:51 am

Rajni!
Hooray. I’m so happy they turned out. And with no peaks or bumps, you are pro. thanks for taking a moment to stop back and let me know!

Reply

Melissa February 25, 2011 at 8:19 pm

Thank you so much for all of your tips and hints. I tried these and perfect on the first attempt! I used to be too nervous to make them and I felt confidant enough to try after your really detailed post and…. perfection, thank you!!

Reply

AmberLee February 26, 2011 at 4:08 pm

Hooray! Thanks for taking a moment to come back and let me know, Melissa. I’m so happy they turned out. congrats. : )

Reply

snippets of thyme March 4, 2011 at 6:51 am

I did it! I slaved over the weekend. I made macarons! Thank you for the many tips that I found here. If you have time and would like to peek at mine… my blog is:
rileymadel.blogspot.com

Fun, fun, fun!

Reply

sally March 5, 2011 at 6:32 pm

i tried to find cream of tartar but i can’t find it anywhere. What can I use instead of cream of tartar in the recipe? is there any option?

Reply

AmberLee March 8, 2011 at 12:58 pm

Hi Sally!
How disappointing not to be able to find cream of tarter! Mine is in the spice isle, i think right in with all the other spices. I haven’t tried these without cream of tarter, though it might work. I know that chefs who use a copper bowl are able to skip it all together. But it is a lot of work if it doesn’t quite turn out right. I’d love to hear what you end up doing!

Reply

christina March 23, 2011 at 9:26 pm

so good but made me so mad when my egg whites didn’t work. had to try again and so glad i did!

next time i need to make 3x the recipe. YUM!

Reply

Ywong March 23, 2011 at 11:00 pm

Thank you for the recipe. My first batch came out perfect, but I think my second and third batch were over whipped so it became too thick and I didn’t get the smooth caps anymore. Overall, this a great recipe, thanks for posting!

Reply

Ri Bartolome April 3, 2011 at 7:47 am

Thanks AmberLee!
After reading your blog, i was inspired to try it again.
My 1st batch during holiday 2010 was not good- taste was ok but consistency was very discouraging. I followed your ideas and this 2nd time’s a charm…
If I may share one technique i adapted from a youtube post, piping a small dot of batter on all four corners of each baking sheet so when you put on parchment paper over it, it will not move as you pipe;
And since i don’t have those mats with measuring tabs – i folded the parchment paper so i can just put enough batter on each grid much easier.
Thanks again.

Reply

AmberLee April 3, 2011 at 8:41 pm

Hi Ri,
Thank so for coming back to let me know how this went! I LOVE the suggestions. That sounds like such a simple quick way to get even macarons. And I have totally been cursing my parchment paper before when it curls up. What a great tips. Thanks for sharing!!

Reply

Eunice April 3, 2011 at 1:15 pm

Thanks for the recipe and instructions! My first batch of macarons ever came out surprisingly well (smooth caps, little feet, not holes, etc). Here are things I did that I thought would have ruined them: (1) Did not use cream of tartar, (2) I forgot to count how many times I folded the dry and wet together – but it did look magma-ish, (3) did not have the patience to let them sit out before baking, (4) I used a convection oven and forgot to preheat it at 375, so I just baked them at 325 off the bat, and (5) due to limited resources and planning, I lined aluminum cake pans with parchment paper and piped the batter onto these before baking. So, it seems that this recipe is pretty foolproof :). I prefer them a little less sweet though – I wonder if I can cut back on any of the sugars?

Reply

AmberLee April 3, 2011 at 8:39 pm

Hi Eunice,
Thanks for coming back to share! How good to know these worked–even w/o the cream of tarter. I wonder about the sugar?? I would love to hear what you discover. It seems to me that you could reduce it some, as long as you still get that magma consistency before you pipe them out. I’d love to hear!

Reply

Alex April 14, 2011 at 5:19 pm

I just made them for the first time and they turned out perfect! Pretty as a picture! Thank you so much for your detailed instructions. I didn’t use cream of tartar and it took longer for the hard peaks to form, but it still worked just fine. I also used regular sugar, not superfine, and the texture was still very good. I made a vanilla buttercream frosting to go inside. I can’t wait to try other flavors! Thanks again for making this so much easier than all the other recipes!

Reply

AmberLee April 16, 2011 at 10:13 pm

Hi Alex,
THANK YOU!! for letting me know how this went. And that it can be done with regular granulated sugar! That is so nice to know. I’m so happy they worked. Hooray!

Reply

Christina April 16, 2011 at 9:21 am

I was nervous to try these but they came out PERFECT. I still can’t believe it. Great instructions!

Reply

AmberLee April 16, 2011 at 10:19 pm

Christina!
Yea! I’m so happy they worked! Thanks for taking a moment to let me know!!

Reply

Anthony the Pastry Chef April 22, 2011 at 6:15 pm

Hi Amber and everyone reading!

I have been making macarons since my pastry course a couple of years ago professionally and I’d just like to add that you can use a hair blowdryer or a fan to speed up the “skin formation” part of the macaron production process! Who really wants to wait 30-45 minutes to get those yummy macarons in the oven? Definitely not the people in my bakery. Apologies if anyone else said that but I did not see it mentioned when I read through the replies.

Great recipe. I don’t personally use Cream of Tartar in my recipe, though. Just caster sugar, icing sugar & almond flour. I have heard people use CoT in the creation of Pavlova as well and that is roughly the same procedure as the beginning phases of macarons so that makes sense.

Is it too late to request a picture of one of your macarons halved? I’d love to see the way they respond to biting/slicing. :)

Great blog! Happy to have accidentally found it.

Reply

AmberLee April 25, 2011 at 2:01 pm

Hi Anthony!
Wow. Love this tip! I am very impatient in the kitchen and I adore short cuts!! And I have to say I’m totally flattered to have an actual pastry chef weighing in. Thank you! And I’ll see if I can snap a picture of one of my macarons cut in half the next time I make a batch. That is the best part, right?

Reply

Zanda Rodriguez April 22, 2011 at 8:08 pm

Hi AmberLee,
Thanks so much for posting this recipe, my first batch turned out. Got a question for you, how do i freeze them and defrost them properly without sweating? After packaging them in little bags is it ok for me to put them back in the fridge? Thanks for the great tips and instructions.
Zanda

Reply

AmberLee April 25, 2011 at 1:58 pm

Hi Zanda,
Thanks for the note! When I’ve thawed mine, I’ve just thawed them while they’re still in ziplock bags, and the sweating didn’t seem to be a problem. And yes, you should be fine putting them right in the fridge. If you discover any other solutions, I’d love to hear!

Reply

Tina S. April 25, 2011 at 11:55 pm

I made these today and they were delicious. Half of my batch did crack and have gaping holes in them right after taking them out of the oven, but the other half were just perfect. I found that it came out better at 12 minutes. I did not use cream of tartar.

Reply

AmberLee April 27, 2011 at 5:44 pm

Hi Tina!
Thank you so much for taking a moment to come back and fill me in on how things went. I’m so glad you had at least half turn out the first try! Thanks for the baking time tip. It’s so helpful to hear what works.

Reply

Pearl L. April 30, 2011 at 10:58 pm

Hi Amber,
Thanks to your post my first attempt at Raspberry Macaroons was a success! I have attempted and failed at making a Pavlova ( baked meringue cake). And was hesistant about making macarons because of the similarities in beating egg whites and sugar. But your tips about using old eggs and leaving them out was so helpful. I read and reread your blog several times before I even got up the nerve to make it. It took me SIX hours including all the prep time sifting sugar and sifting almond meal ( which by the way they sell at Trader Joes’). This afternoon I attempted a chocolate version with the chocolate ganache recipe from Martha Stewart. The recipe was somewhat lacking. You really have to CHILL it for an hour or so before the ganache can be used as a filling between the macarons. I was rushing to serve it to guests tonight and settled for Nutella spread as the ganache was too runny for a filling. But when I returned home the ganache in my fridge had set into the proper rich consistency. Both Nutella and ganache versions were delicious. My friends raved about the Raspberry macarons. Instead of jam or preserves ( which I felt were way too sweet), I made my own Raspberry cream filing: About 3 to 4 tablespoons of raspberry pureé strained of seeds, added to about 1/8 cup of heavy whipping cream. Whipped it with an electric hand mixer on low speed. The resulting cream tasted slightly tart by itself but when sandwiched inside the raspberry macarons — an utter delight to your tastebuds, and the perfect amount of sweetness.

Reply

AmberLee May 1, 2011 at 10:21 pm

Pearl! Thank you so much for your amazing notes. It sounds like you’re a natural : ) I love the sound of the raspberry cream and absolutely cannot wait to try. it sounds perfect. thanks so much for taking the time to come around and leave a note!

Reply

Mia May 2, 2011 at 11:18 am

Hi AmberLee, thank you for posting this recipe. I do have some questions:
almond flour is just almond?
can i avoid the 1/4 superfine sugar? (want to make them less sweet)
can i add food flavoring to the mixture?
:)

Reply

AmberLee May 3, 2011 at 11:49 am

Hi Mia,
Thanks for your note!
Yes, the almond flour is just ground almond. And I really am not sure about the superfine sugar. I’m not sure how integral it is to the structure. If you experiment I would be so curious to hear. And you really should have no problem adding food flavoring. Again, if you find something you love, I’d love to hear. I hope I was at least a little helpful! good luck!

Reply

Yani P. May 4, 2011 at 1:04 pm

I just gave your recipe a try and completely flubbed it. It looks like the foot squirted out from underneath the dome (which looked perfect). They ended up flat and the domes were perfectly hollow. You wouldn’t know why this happened by any chance?

Reply

AmberLee May 5, 2011 at 7:28 am

Hi Yani,
I am so sorry to hear the macarons flopped! So frustrating. I’ve had hollow domes before when I under baked, though I’m not sure about the foot squirting out? Sometimes that is the look chefs go for, if it is just like a little frill around the dome. But I’m not sure how far out it went. It is possible you folded just a few times to many? If anyone else has extra help for Yani, we’d love to hear.

Reply

Pearl L. May 9, 2011 at 12:19 am

I’ve watched a few YouTube videos and it seems that you should tap the bottom of the pan to let out air bubbles in the macarons before it sets. Some chefs will vigorously tap them. That is my guess about the empty domes. I had that problem with my third batch but it was only one Macaron so I think it was just a trapped air bubble.

Reply

Charlie May 7, 2011 at 8:38 am

Thank you so much for the amazing recipe and the exact step by step instructions! I have been trying to make these bad boys for the past 2 weeks and kept on failing! Thank you for being so detailed!!

Reply

AmberLee May 9, 2011 at 4:33 am

Charlie,
Thanks for your note! I am crossing my fingers for you that your next batch is perfect!!

Reply

Mina May 7, 2011 at 9:53 pm

Hi Amber Lee! I tried these today as a sweet extra gift for my mum for Mothers’ Day and they turned out wonderful considering it was my first time.
One thing I will learn for next time is to fold a little more, as I was paranoid they’d be too runny. I folded the same amount of times as you, but I find having a KitchenAid beats egg white into killer stiff peaks (for only 2 minutes on speed 4-5. Go figure!!) I ended up with little peaks, but otherwise, all good! I hope to have a little update with pics on my blog soon.
Thank you for sharing (by the way, my little girl is named Amber Lee too. Awesome name :)
xx

Reply

AmberLee May 9, 2011 at 4:36 am

Mina!
I’m so happy they turned out! yea. Thanks for taking a moment to come back and share details. And yes, even after many times making these I still do the same thing–get paranoid and stop folding a little soon.

so fun about your daughter. you have great taste in names : )

Reply

Mina May 7, 2011 at 9:59 pm

I forgot to mention…I did not use cream of tartar as I didn’t have any, but I was hell bent on making these today. Instead I sifted in less than a 1/4 teaspoon of cornflour and it worked wonders.

Reply

ninna May 7, 2011 at 11:13 pm

Hi im just experimenting with ur recipe now, the batter is a little runny and i hope it will come out fine. im waiting for it to come out of the oven now. hopefuly it turns out as yrs :)

Reply

AmberLee May 9, 2011 at 4:37 am

Ninna,
Thanks for taking a moment to come by. I am hoping your macarons came out!

Reply

vivian May 10, 2011 at 2:54 pm

i am wondering wheather or not you use some type of mold or did you jusst frree hand each

Reply

AmberLee May 10, 2011 at 8:57 pm

hi vivian! all of these are just piped in circles, free hand. I know martha mentions you can trace circles on your parchment, but i’m not a patient enough woman : )

Reply

Nina T May 10, 2011 at 5:06 pm

I just made these for the first time and they are not bad! They were very “almondy” though. I think next time I will buy pre-ground almond flour! But they were definitely easy and I cannot wait until I make them again, maybe in chocolate! Thank you for the recipe and tutorial!

Reply

AmberLee May 10, 2011 at 8:56 pm

thanks for coming back to share, Nina! I’m so happy they turned out.

Reply

Pearl L. May 11, 2011 at 4:37 pm

Hi Amber, I need help. I’ve been trying to make others flavors but am failing. My first two batches of raspberry ones turned out great as I reported earlier. My second chocolate ones were great two. But then I tried a Lemon vanilla coconut one and I just don’t know why all the tops were cracked. Could it be the coconut flakes I sprinkled on afterwards? Today I attempted a passionfruit version with a tablespoon of passionfruit juice. however I added the food coloring two drops of yellow and one red. It looked too light so I had to add about four more drops. Anyways it got too watery. How to a create a vibrant orange or peach without compromising the viscosity?

Reply

AmberLee May 11, 2011 at 5:18 pm

Pearl, you are on a roll! I’m glad you came back to ask, but, hmmm… I think I might have to do a little research. How frustrating to get that far and not have them work out.

Reply

Eliza July 20, 2011 at 7:41 am

Macarons are so sensitive…Pearl L added too much additional liquid to the batter. Consider reducing the passionfruit juice on the stovetop to concentrate the flavor into less liquid, then use 1/2 tablespoon of the concentrate, and buy some gel or paste colors, which are much more intense than liquid color so you use less (and they have less water in them to begin with). Good luck!

Reply

Possible Baker May 11, 2011 at 6:20 pm

Hi Giverslog!!
Thank you so so very much for posting this amazing tutorial on how to make macarons! I have made my very first batch thanks to you:) And there will be many many more!

http://allpossiblethings.typepad.com/possible_baker/2011/05/macarons.html

Possible Baker

Reply

Michelle May 13, 2011 at 1:37 pm

I also wanted to chime in and say how great it was to read this post and then make a successful batch of macarons! I made them today, and I was so excited when I opened up the oven to turn the pan and found all of the cookies had risen up! Your tips readily translated to what I saw when I was making the cookies, and also let me know what to expect. Thanks so much!

Reply

AmberLee May 14, 2011 at 5:34 am

Michelle,
Hooray! I’m so glad your macarons turned out! Thanks so much for taking a moment to come back and share.

Reply

Isaac May 14, 2011 at 7:40 pm

Congratulations on your website.
I have two questions…
1. When you say “1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes”; what do you mean by “rotating halfway through”? Am I supposed to take the sheet out of the oven at 5″, rotate it and put it back in for another 5 minutes?
2. I don’t have a food processor. What other techniques can I use to combine the almond flour with the sugar?

Reply

AmberLee May 15, 2011 at 9:13 pm

Hi Issac,

Thanks for the great questions.
1. Yes, when the macarons are halfway through their baking, just open the oven, use a pot holder to rotate the pan 180 degrees, so the macarons in the front of the oven are now in the back, and visa versa, then close the oven door back up and let them finish baking.
2. Hmmm. I have never tried this recipe without a food processor, so I am not sure I can give you perfect advice. Though I understand not everyone has a food processor, so I love the question (I’ve lived in some pretty tiny kitchens before where there was no room for extra appliances!) If I were to try, I would go with a pastry cutter. But I would love to hear what you discover and if you feel it works.

Reply

Jessica F. May 17, 2011 at 1:16 pm

Hi AmberLee, I was so excited to try this recipe because it looks so easy and so many people seem to have had success with it. Unfortunately, I tried today and my macarons came out flat and crunchy with cracked tops and no feet! Granted, I know that many factors could have had an effect here – it’s rainy and I’m thinking maybe I didn’t beat the egg whites enough? In any case, I’m going to give it another try tomorrow. Thanks for the recipe and all the suggestions

Reply

AmberLee May 17, 2011 at 8:15 pm

Hey Jessica,
I’m so bummed to hear your macarons didn’t rise. It is possible that the rainy weather had an effect. I usually know, on a dry day, if the batter is the right consistency, not too stiff and not too runny, that they will most likely turn out. So if you get to the bottom of the problem, I’d love to hear. I really hope they turn out for you tomorrow!

Reply

Kat May 29, 2011 at 2:07 pm

I’ve been wanting to make macarons for a long time and I think I gained the confidence to do so after I read this post! Just a question though, when the oven reaches to 375 degrees and then you turn the temperature to 325 degrees, will you put the macarons immediately, or wait until the oven thermometer says that it is 325 degrees? Sorry if it’s a dumb question, I just don’t want to screw up! Thanks!

Reply

AmberLee June 1, 2011 at 5:03 am

Hi Kat! Thanks for your note! And it’s a great question. Do not wait for the oven temp to drop. Just turn the oven down and pop the macarons right in the oven. The idea is for the temperature to slightly lower as they bake. Good luck!

Reply

Sarah June 4, 2011 at 7:48 am

I’ve made these twice in the last two days and both batches turned out PERFECT!! THANK YOU for all your wonderful tips! I made Macarons Framboise and Macarons Chaux (with a fresh lime curd I made). I recently came back from Paris where I fell in LOVE with Macarons at Laduree. I was intimidated to try making them but was determined to give it a go. I could not be more thrilled with my success. Thanks for posting this blog!

Reply

AmberLee June 4, 2011 at 8:44 am

Sarah, yea! hooray! Thank you for taking a sec to come let me know. And you had Laudree macarons? i’m trying hard to not be jelous. it’s not working.

the flavors sound amazing. i have been wanting to make lime curd at home forever and haven’t gotten the courage yet. maybe I will try.

Reply

Sarah June 15, 2011 at 6:02 pm

I took pictures and posted them on facebook. My aunt and a good friend I’ve known since 4th grade both want me to give them lessons on making these this summer while I’m in CA!! This friend is the one who told me about Lauduree. She lived in Paris for 5 years. Today I made a Lavender-Lemon Curd as a filling. I highly recommend it! Got the lavender from a local farm. I’m afraid I’ve become an addict to Macarons. My family is demanding I make them at Christmas so they can all try them. Thanks again. I know it was your tips from your trial and errors that has given me my success! Just checked out your chocolate shop too. I totally want to order some this winter! :)

Reply

Elizabeth June 11, 2011 at 12:53 pm

thank you so so much for this recipe! i have never made macarons before, but i just got on summer break (i’m still in highschool) and wanted a baking challenge :) i made mine with a chocolate buttercream filling, but next i think i’m going to try lemon curd or some type of jam! thanks again, your instructions are absolutely perfect, and they came out amazingly!

Reply

AmberLee June 13, 2011 at 5:42 am

Hooray! Thanks for the note, Elizabeth! I’m so happy they turned out. And happy summer break!!

Reply

nikki June 14, 2011 at 2:58 am

HI AMber
this is amazing. and the tag is super nice. thank you so much.
my macarons finally have feet. hooray!! now the fun begins with the flavour and all.

Reply

lee June 15, 2011 at 2:24 am

HI,,,

They look lovely… i would love to make some of these but can u telll me how many roughly can i make out of this recipe… thanks alot…

Reply

Anita June 15, 2011 at 7:03 am

Hi there!
I’m so ready to use this recipe but I had a question for you?
You say to use Confec. sugar and Superfine sugar…… which is called bakers sugar. Where i live i’m being told they are both the same thing. So could you please tell me what to do from here? Should i just take regular sugar and get it to the point where it’s not powdered (confec.) sugar but not regular sugar also? Or can this be purchased under another name?
Thanks in advanced :-)

Reply

AmberLee June 15, 2011 at 7:14 am

Hi Anita,
Thanks for the note! Yes. You’ve got it. You should be able to make superfine sugar by tossing some granulated sugar into a food processer and pulsing a few times until it is finer but not powdered. A blender will work alright, but a food processor will do the best job. I hope this helps. Good luck!!

Reply

Cattie August 18, 2011 at 12:35 am

The way it was told to me: confectioner’s sugar = powdered sugar. Superfine sugar = baker’s sugar. Baker’s sugar is the middle stage between normal granulated sugar and powdered. Hope that helps!

Reply

Anita June 19, 2011 at 3:04 pm

Thanks so much for your help! I did a batch and they turned out BEAUTIFUL!!! I made a full batch and my kids finished them all, lol.
I had one more brain picking question for you.
Can one make falvored Macarons? (like orange, vanilla, blueberry ect) Or will they always be almond based and you have to add flavored oil *like Loranns* to it? Or depend on the different fillings to accent the macaron?
If so can you guide me to a link to help in trying different flavors or give any information you can? (also can i used preserves will folding the mix prior to letting them rest?)
Thanks a bunch!

Reply

michelle June 24, 2011 at 11:42 am

Thank you so much for all the advice! You are wonderful =] I tried making these today but the consistency was off. My batter was way too liquified and I think it might be because I didn’t whip my egg whited properly? I tried not to over whip them, but they just wouldn’t form soft peaks. I used a hand mixer with the whisk attachement. I left the egg whites out over night, but something just went terribly wrong. Got any advice?

Reply

AmberLee July 3, 2011 at 7:18 pm

Michelle,

I apologize it’s taken me forever to get back to you. I’ve been talking to a couple of my baker friends and trying to figure out why your eggs would not have whipped. I am so sorry to say that I haven’t found any new brilliant solutions. I know that older eggs don’t whip well, you didn’t get fresh eggs straight from the hen house, right? The other possibility is if there is any grease at all or any yolk in them. Other than that, I’m not sure what else could have happened? I would love to hear if you manage to get them to work!

Reply

Cindy June 24, 2011 at 6:36 pm

Help! I overfold and batter is too runny :( what can i do?

Reply

Soph June 25, 2011 at 10:58 am

Thank you Thank you Thank you!!!!!!
Im from Mexico and i assure you theres no other page for macarons making as honest as this one.
:) youre amazing
Thank you again!!!!

Reply

AmberLee June 25, 2011 at 5:00 pm

soph, you just made my day. thanks.

Reply

Regina July 2, 2011 at 1:45 am

I just tried this recipe. It’s so yummy, easy to follow, and they didn’t crack. Thank you for the wonderful recipe :)

Reply

AmberLee July 3, 2011 at 7:08 pm

Regina,
Hooray! Congrats! I’m so happy they turned out. Thanks for taking a moment to come back and share.

Reply

Ashley Morresey July 3, 2011 at 10:33 pm

THANK YOU THANK YOU THANK YOU!

Thanks to all your advice …
I have succeeded in ‘the holy grail’ of baking – le marcaon!

They turned out perfect first time and I am feeling very, VERY proud of myself. I live in New Zealand and the french macaron has not truly made it’s mark here (we are still doing cupcakes!), so I am anxious to find an occasion to give these to someone I love – to impress!

So thanks to you I have another exciting thing to add to my repertoire of baking and gift giving. (I’m thinking of putting them in the plain empty egg cartons I get my free-range eggs in (blue colour) and print out a cute little label to wrap around – that way they will be protected as well. (… so many possibilities!)

Once Again Thanks – You’re Awesome!

Reply

AmberLee July 4, 2011 at 6:37 am

Ashley,

Hooray! I am so happy they turned out. You are so great to come back and leave such a great note. You made my day. And especially to share your egg carton presentation idea! Ak! I can totally picture it. And I will now be looking at all the egg cartons everywhere I shop to see if I can find something macaron worthy. Thanks again! and congrats!!

Reply

Jen July 4, 2011 at 3:23 pm

I tried my first macarons at work where we sell them for $3 each (well $2.90 but you get my point) it’s a little expensive for such a tiny piece, only to be eaten in half a minute. So long story short I had the urge to make them rather than buy. And I came across your wonderful site! I’ve read all the tips. At first I was scared that it may not have “feets”. But hooray! My first macarons some were hollow inside, but you were right they were under cooked. But on my 2nd time I made strawberry flavor macarons and they were amazing! Everyone loved them! And today I’m going for chocolate macarons! Thank you again for all the amazing tips. I will be making these little precious often!

Reply

AmberLee July 6, 2011 at 4:02 am

Jen,
Hooray! Thanks for your sweet note. I can tell you’re addicted like me : ) I haven’t tried strawberry flavor, yum, so great for summer!

Reply

Rania July 7, 2011 at 11:09 pm

i just made a batch and it’s sucked to the baking paper. i tried to spray water underneath parchment on hot sheet like you said, but it only makes the macron wet and some bits of the baking sheet is still suck onto the macron! help!!

Reply

Rania July 7, 2011 at 11:12 pm

and oh it is my first time making it

Reply

Diana July 8, 2011 at 5:18 am

hello! when do you put the food coloring in? thank you! (:

Reply

AmberLee July 11, 2011 at 9:30 pm

Hi Diana,
Thanks for your note! I usually put the food coloring in towards the end of whipping my whites, just so there’s enough time for it to incorporate. Good luck!!

Reply

Jennifer July 10, 2011 at 1:06 am

I am so grateful for your tips! I have forever been a HUGE fan of Macarons. But although I’ve been baking for as long as I can remember, I was too intimidated to make them myself… Until I found your page!! So I went out and bought almond flour (I’ve made it myself before but have since vowed never again… LOL). Came home and tried the first batch. My daughter wanted pink coffee for some cute odd reason… So I mixed in some finely ground espresso beans and red drop food coloring with the batter and made extra dark chocolate ganache for the filling. I was soooooooooooo amazed at how they turned out! Thank you soooooo very much!!!

I was so hooked after the first batch came out that I followed it up with vanilla filled with coconut caramel, banana filled with nutella, raspberry filled with raspberry buttercream, and green tea filled with green tea buttercream. My next batch will be orange with grand marnier ganache… Thank you again for opening this door to a whole new world for us!

P.S. To the comment from Rania about the Macarons sticking to the paper, I had the same problem (I have yet to get myself some silicone sheets). The steam did not work for me as well, I think because my paper is fairly thick… So I actually rested the paper (with the Macarons stuck to it) on a thin layer of water. I counted to 15 which is just enough to soften the paper without getting the Macarons wet. They pulled off flawlessly! You may have to adjust how long you let it sit depending on the type of paper you use, so as not to wet your Macarons!

Best!
Jennifer

Reply

AmberLee July 11, 2011 at 9:33 pm

Jennifer, you are on fire!

And you are making me hungry.

Coconut caramel, bannana nutella? You are killing me.

Thanks for taking a moment to come back and share. You are the best. And thanks for the great tip on releasing the macarons. Fantastic!

Reply

megan July 23, 2011 at 3:01 pm

how many does this recipe make?

Reply

AmberLee August 15, 2011 at 11:09 pm

Hi Megan,
Sorry to take forever to get back to you. This recipe makes about 35 macaron shells, depending, of course, on how big you make them!

Reply

ivytwines July 24, 2011 at 12:03 pm

Hi There!

This is a great post! But…the macarons didn’t work out for me. :( They puffed up nice in the oven, but deflated during the cooling period. Do you know what might have caused this? also, there were no feet on mine. do you think I folded it too much? Too humid out? didn’t recite the right incantation? Any ideas you have to fix this would be much appreciated! :)

Reply

AmberLee August 15, 2011 at 11:40 pm

ivytwines,
I apologize I’ve been so long in getting back to you. First of all, i cracked up at your note. Totally right on about reciting the right incantation. Sometimes it really feels just like that.

I’ve really been trying to think over what could have caused your macarons to deflate after puffing up. I am really thinking they were probably undercooked. (If they weren’t quite done, then the hot air that puffed them up in the oven would deflate once it’s out in the open cooler air if the structure of the macaron wasn’t set.) Were they at all hollow inside? This is what has happened to mine when I undercook, they come out hollow. If you discover anything different, I’d love to hear. And as for the lack of feet, it is probably from overfolding or underfolding. Though you are right, humidity could be the culperit.

I know it’s super frustrating to do all the work and not have the macarons cooperate. It sounds like you were close. If you manage to pinpoint the problems, I’d love to hear.

Reply

scott July 31, 2011 at 7:19 pm

I tried making these macaroons, and they have the most perfect taste! unfortunately, i overbaked one batch, and underbaked another. I also used martha’s recipe for the filling, swiss meringue buttercream.. it’s similar to your vanilla buttercream. I didn’t like it, it was too uhm, oily/fatty? like shortening..is it like that, or did i do something wrong?

Reply

ani peck August 1, 2011 at 11:12 pm

I have tried several different macaron recipes, and yours was the only one that worked. thank u for posting this! my husband can’t stop eating them and they are a joy to make!!

Reply

Cherokee August 11, 2011 at 12:18 pm

My macarons are beside me waiting to be filled. They turned out MUCH better than the first time I made them. The first time I used the Italian technique, hot sugar syrup rather than superfine and I even burned a batch. What a disaster.

This time I followed your instructions to the letter. I heated my oven to 325 and cooked a batch for five minutes (watched them like a hawk!) then took them out to inspect them, turned the pan the other way and gave them five more minutes. I opened the oven door several times to make sure it wasn’t getting too hot in there. (Not pleasant here in East Texas where it has been over 100 degrees for a month!) They turned out beautifully! And I thought this was so hard! =) I made them huge though. I have one that is 2 1/2 inches across. Next time I will make them smaller. ;P

Thank you SO much for your instruction. Now that I know I can do this I will do it again and experiment with flavors.

Reply

AmberLee August 15, 2011 at 11:12 pm

Cherokee,
I am so happy your macarons worked! yipee! (wow, over 100 is never fun, we’ve had a few of those days here in N Cali) Thanks for coming back to share. And if you have any fun flavors you make and like, I’d love to hear!

Reply

Smoo August 13, 2011 at 1:28 pm

Thank you so much for your post. I followed your recipe exactly to make raspberry macarons with raspberry preserve filling this morning and they came out perfect with dome and feet. This was my first attempt too! I was patient and rested my macarons on the baking sheet at room temperature for over 1 hour before baking. Didn’t have the right pipe for my pastry bag. Thus, filled a ziplog bag and snipped the corners. Worked perfectly! Yummy!

Reply

AmberLee August 15, 2011 at 11:27 pm

Smoo! Congrats on your macarons! And it is great knowing that a simple ziplock bag can pipe the batter out just fine. Thanks for taking a moment to stop back and share!!

Reply

emma kellner August 14, 2011 at 12:56 am

just wanted to say thank you for your fabulous instructions. baking usually comes very easy to me but like everyone else that 1st batch just wasn’t right. looked bad tasted good. 2nd batch following your step by step guide helped no end(just had to adjust cooking temp & times) and they are perfect.
so thank you againg and i’m so glad i discovered your website!

Reply

AmberLee August 15, 2011 at 11:07 pm

Emma! I’m so happy to hear you had success with your macarons! It was so great of you to stop by and let me know, and I’m interested to hear that the cooking times and temps made the difference. Thank you!

Reply

Rachel August 15, 2011 at 7:14 am

Hi AmberLee! I’ve been researching different macaroon recipes and I’ve seen some that say to flavor the macaroon itself, as well as the filling, but Martha’s says just to use flavored filling. I was wondering your opinion on this. Thanks!

Reply

AmberLee August 15, 2011 at 11:04 pm

Hi Rachel,
Thanks for your note! I think it is definitely worthwhile adding flavor to the macarons themselves, not just the filling. The subtle flavor in the macaron is fantastic.

Good luck! And I’d love to hear if you have any flavors you fall in love with!

Reply

Irene Stoddart August 15, 2011 at 2:52 pm

how long can you store the macaroons without freezing before they are past there best thinking of making them for my Sons wedding cake

Reply

AmberLee August 15, 2011 at 11:04 pm

Hi Irene,
My macarons have lasted just a day or two if I don’t freeze them. But they really are still amazing coming right from the freezer. I am always amazed! every time.

Congrats to your son! and good luck with plans!

Reply

Cattie August 18, 2011 at 12:29 am

Just attempted these, and all was going pretty well until the baking. I kept an eye on my little guys, and jumped for joy when I saw their little feet forming (on the first try!), but then they started to brown a tiny bit and I took them out, only to find that they weren’t done at all – like half the cookie stuck to the parchment and was a gooey mess. Any tips on what to adjust on the oven to avoid browning but get the inside cooked? I should note that my rounds were a little bigger than the ones here, due to piping inexperience. :)

Reply

Jai August 22, 2011 at 1:47 pm

I have been driving myself BARMY with these little horrors!

I think there are some good tips in here I’m going to try out tomorrow!

One more little thing, this whole spelling bee thing is just plain RUDE, this lady has set up a blog to HELP people like us! Jeez, back of and go practice your recipes people and then you wouldn’t need to worry about it!

Reply

AmberLee August 24, 2011 at 11:29 pm

haha. Thanks, Jai! I am really hoping your latest macaron experiment was a success!

Reply

Cherokee August 23, 2011 at 11:02 am

I’m back again! It took Smoo’s post to remind me to mention that I, too, use Ziploc bags in lieu of pastry bags and tips. They work just dandy.

Also I came to mention a recipe I found for anyone interested; chai macarons.

To your almond/sugar mixture add 1/3 teaspoon cinnamon and 1/8 teaspoon each of ground cloves, ground ginger and ground nutmeg.

The blogger did not say what she used for filling (making me shake my monitor screaming “WHAT DID YOU USE FOR FILLING!?!? GIVE ME!! )

So I made a basic buttercream frosting and added more cinnamon and ginger. (I don’t know how much, I just fixed it to my personal taste)

Mmmm…I wish I had some now but I’m out of almond flour. Sadness!
Oh and they’re even better after you put them in the fridge overnight. I pair mine up and put them in a (clean) HIllshire Farm deli cuts tub.
They were a hit! I hope you like it too!

Oh and don’t leave your resting macs where your rambunctious kitty cat likes to climb. He only ruined one cookie, thankfully.

Reply

Lucy August 25, 2011 at 3:33 am

Hi

I made these in conjunction with one of the trackbacks below. The first batch I made cracked and splotched all over the pan. The second batch I made was at a much lower heat, at 135 degrees celsius, and for 7 minutes on the top shelf and 7 minutes on the lower shelf. I also used another tip I’d seen and stuck the baking paper to the tray with bits of the batter.

The second batch was perfect. And only my second go at macarons. Thanks so much for your super clear and helpful instructions and tips. What a great feeling to have achieved these!

Reply

AmberLee August 25, 2011 at 12:02 pm

Lucy, hooray! congrats on on your macarons! And thank you for stopping back to share details, they’re so helpful. I’m so interested to know the difference the temperature made in addition to lowering the macarons part way through. thank you!!

Reply

joyce August 29, 2011 at 2:52 am

hi! i was wondering how did you make the macaroons pink ? and if i want to change the color of it, e.g. to yellow, then how should i do it ?
thanks ;-)

Reply

AmberLee August 31, 2011 at 10:00 pm

hi Joyce,
Thanks for your note! And to change the color, use any kind of food coloring, the standard kind or you can even play around with natural coloring or juices. As long as it’s not more than a drop or two, it shouldn’t change the outcome of your macarons.

Reply

helda September 3, 2011 at 4:25 am

I
cannot wait to make them!!!!

Reply

Claire September 5, 2011 at 2:10 pm

Hi Amber,

I live in So. California and was wondering where I can buy almond flour. Are they available at our local supermarkets, like Ralphs or Albertsons? Or do I have to go to a specialty market for that? Thanks!

Reply

AmberLee September 6, 2011 at 7:32 pm

Hi Claire,
I’ve had luck going to Whole Foods for almond flour. I buy a bag of Bob’s Red Mill brand, use what I need, and freeze the rest. It is probably worth calling before you go just to be sure.

Reply

Elena September 8, 2011 at 8:09 am

Hi Amber,

I have been wanting to try macarons for some time now and my mom’s birthday is coming up so i figure instead of baking her the usual cake that I do, I would try something different. With this I have two questions, her favorite color is orange so I would probably wind up using orange food coloring, what kind of jam would you use in the middle with that? and also I do a fair amount of baking but just simple things like cake, chocolate chip cookies, those kind of things, how difficult would you say these macarons are to make compared to that. I just do not want to spend a whole lot of time trying to make these just to wind up last minute making a cake. You know? Thanks so much for taking out the time to answer this. :)

Reply

AmberLee September 9, 2011 at 10:40 am

Hi Elena,
I’m so excited you’re going to try macarons. What a great idea for your mom (love that her favorite color is orange). The great thing about macarons is you can make them in advance, freeze them, and they come out just as yummy once defrosted. So if you start in advance you don’t have to worry about a batch that doesn’t turn out just right. And really, if you’ve whipped egg whites before, making macarons is mostly a matter of knowing how much to fold the batter, and making sure your oven temp is right and you don’t under cook. You’ll get the hang of it after a while.

And as for orange filling, you have some seriously fun options, like mango, blood orange, citronge, or lavender orange.

Reply

Connie September 9, 2011 at 4:17 pm

Thanks for the great tips! I’ve already baked four batches of unsuccessful macarons, and I now realized the failure was probably due to under-mixing…the number of folds I made was probably around 10-15. Now that I have the magic number, I’ll ready to try again :)

Reply

AmberLee September 11, 2011 at 2:40 pm

Thanks for your note, Connie! I am crossing my fingers for you!!

Reply

Sabrina September 9, 2011 at 10:08 pm

Amber, you are the BEST! I was SO SCARED of making macarons until I found your tutorial. My friend and I made a PERFECT batch on our first try, thanks to you!

We made ours in a pretty purple and will be making a lavender filling for them. Should be tasty!

THANK YOU AGAIN!!!!

Reply

AmberLee September 11, 2011 at 2:40 pm

Sabrina,
wow! congrats on acing your first batch ever. And thanks for taking the time to stop by and let me know how it went!

Reply

Claire September 15, 2011 at 8:47 am

Quick question: I cannot find almond flour in Whole Foods and other grocery stores in my area (Chicagoland). The only thing that’s close to almond flour I can find is almond meal from Trader Joe’s. But theirs has the skin in it and the instruction says it can replace up to 50% of the flour a recipe calls for.

Any ideas? Has anyone tried almond meal instead of almond flour?

Thanks a lot!!!

Reply

shari September 18, 2011 at 11:31 am

i just made these…2 prior attempts from a different recipe. but i guess third times a charm!! theyre perfect. i think i shed a tear when i saw the feet developing. thanks so much!!!!

Reply

AmberLee September 19, 2011 at 10:10 am

shari!
Thanks for stopping by to let me know. Isn’t it a great feeling watching those feet form? I get a little emotional about it myself : )

Reply

Rachel September 19, 2011 at 4:54 am

Hi! I would like to ask if you know how to make chewy macaroon shells. And what are the ingredients that make it chewy?

Reply

Nathalia September 25, 2011 at 5:45 pm

oii, gostaria de saber se tem problema eu fazer para comer só no outro dia ou se ficar ruim? nunca comi, é muito bom mesmo igual todo mundo fala? Queria fazer para o meu aniversario, mas quero saber tudo direitinho primeiro.

Reply

Nadine September 25, 2011 at 9:49 pm

Is it possible if I pipe the macaroons using the cupcakes tray so that I can get same size for all the macaroons. Please advice. Thanks

Reply

Abbie September 26, 2011 at 2:59 am

Oo we can wait to try out this recipe for macaroons. Great ideas here and we have been having fun with cupcake stand and experimenting with different recipes. thanks for this!

Reply

aimy October 4, 2011 at 2:33 am

Hi!!!

DESPERATE HELP!

I have tried two macaroons recipe and FAILED! I used the one on http://www.taste.com.au and that turned out too hard.

Anyways in dot point number 6

6. Don’t over or under fold your batter. I know, I know, we’ve been through this. But if you’re asking yourself, “why don’t my macarons have feet?” the answer is probably that you underfolded so the batter is too stiff or overfolded so it is too loose. And if you come up with a different reason, I’d love to hear.

WHAT DO YOU MEAN BY FOLD??? do you mean instead of mixing the ingredients together you fold ????

I’m going to be trying your recipe this week but I just dont know what you mean by fold.

PLease let me know. Thank you!!!

Reply

AmberLee October 4, 2011 at 8:09 pm

Hi Aimy! Thank for your note. Yes, folding is, technically, different from mixing. Just slice your spatula right down the center of the batter in your bowl, then pull the spatula up against the wall of the bowl. Then rotate the bowl a little and repeat. By sort of folding the batter over on itself instead of mixing in circles, you leave a lot more air in the batter. It may not sound like a big deal, but it really does make a difference! I hope I made sense. And GOOD LUCK with your next batch.

Reply

aimy October 4, 2011 at 2:54 am

also how long can I store macaroons for???

Reply

AmberLee October 4, 2011 at 8:10 pm

Macarons need to be eaten the same day or the day after making them, or you can put them in an airtight bowl or ziplock and they’ll do great in the freezer for up to 3 months. Just defrost the entire container before you open them so they don’t get condensation.

Reply

Alice October 9, 2011 at 2:24 am

If you wanted to add flavouring, would you add it with the colouring?

Reply

AmberLee October 13, 2011 at 7:05 am

Hello, Alice!
Yes, flavoring would definitely go in the same time as the coloring. Thanks for pointing that out!

Reply

ann October 9, 2011 at 6:18 am

My first time to bake Macarons..I sadly failed .it’s too moist & flat. Ill try agin next time.:((

Reply

AmberLee October 13, 2011 at 7:05 am

Ann, I am so sorry to hear about your plight! Best of luck on the next batch!!

Reply

Vicki Marney October 13, 2011 at 8:08 am

AmberLee,
I am currently in France and I LOVE Macarons! My 1st one was about 3 years ago in Paris, and it was Raspberry flavored, with raspberry filling PLUS fresh raspberries! One bite and I thought I was in heaven! This time I am in a smaller city in the middle of France, and I began searching for a GOOD macaron! I found one place, that puts fresh berries in theirs, but she uses chantilly, instead of the jam–I prefer the jam w/ the berries better–the chantilly is too sweet for me. I have also tried the ones from Laduree, and they are very good, but my fave are the ones with the fresh berries inside, which was from a local Patisserie! (I just had one with the chantilly & fresh raspberries, just a moment ago! LOL)

Anyway, I have been wanting to find a recipe, so I could make my own at home, and I’m thrilled to give this a try! I will let you know how they turn out. BTW–others have asked about flavoring the macaron. Laduree flavors theirs–the color tells you what flavor it is. And yes, using Nutella for a filling on the chocolate ones is GREAT!

PS–We are thinking of making them for our family for Christmas this year, if I can get them to turn out right, but I probably won’t get a chance to try them until closer to the holidays, as we have more travel ahead of us…

Reply

AmberLee October 16, 2011 at 10:07 pm

oh, Vicki.
Fresh berries in macarons! You have possibly changed my life forever. How did I never even think of that?
And I adored hearing about your pursuit of the perfect macaron! I ate up every word : ) And yes, I would LOVE to hear how your first batch turns out. I hope they are just right tne first time! best of luck!

Reply

Funkytime October 14, 2011 at 4:57 am

i love that you put your own annotations to everything- exactly those answered all my questions!!! thanks sooo much!

Reply

Kari October 16, 2011 at 8:54 pm

If I freeze them in advance, can I fill them before they go into the freezer? I’m considering using them as wedding favors, but I want to be sure I’m not giving goopy or stale cookies to anyone. I’ll be doing red and orange cookies, but since it’s a fall wedding I’m considering a chocolate filling. Thoughts?

Reply

AmberLee October 16, 2011 at 9:46 pm

Hi Kari!
Great question. And NO, if you freeze them in advance, freeze them unfilled. Then let them come to room temp in a ziplock still, so no condenscation gets on the macaron shells. And I think red, orange, and chocolate sounds like heaven!

Reply

Kstewart October 27, 2011 at 7:46 pm

OMGoodness! I do not consider myself to be an adept chef or cook or baker. I don’t really read to many blogs either. That said…. Amber Lee, I love this idea. The whole concept of sharing your experiences in handmade gifts attracted me right away. I arrived on site for the recipe and was more than pleasantly surprised to find how much i found interesting and useful about your blog. I hope that is the correct term for this site. LOL like i said i don’t blog or read them normally. In the age of “DIY” and “the world at your fingertips” this site is spot on for me. I can’t wait to share this site with some DIYers. I have a few in mind already. I will post back with the results of my first attempt on the marvelous macaroon…..wish me luck.
*K

Reply

AmberLee October 27, 2011 at 9:28 pm

K,
Thanks for your sweet note! You completely brightened my day! I’m excited for you to try your first macaron batch. I am wishing you baking success!

xo

Reply

maria October 31, 2011 at 10:53 am

thank you for this wonderful tutorial!! I just got a kitchenaid as a birthday present and wanted to make something wonderful as my first recipe- these were it! I made these last night and they turned out perfectly!! I dyed them pink and filled some with raspberry jam and some with lemon curd.

Reply

AmberLee October 31, 2011 at 3:34 pm

wow, Maria, congrats! on the macarons and the Kitchenaid : ) I’m so happy they worked. Thanks so much for taking a moment to come by and let me know!

Reply

evelyn moore November 8, 2011 at 9:24 pm

Hi Amber Lee,

Finally I can say that I conqured the French Macarons.. after almost 1 year of attempts w/c was 9 fails. It just hit me !!! I understood the chemistry and physical science of it, and VOILA !! I made them 5 in a row and they were all a success !!!! and it was a rainy day too !!!! I am now very comfortanble making them.. It’s like riding a bicycle !! you fall so many times and get hurt, but then suddenly you get up and there U go !!!! riding like the wind !! and it was exactly like that !!! :)

Reply

evelyn moore November 8, 2011 at 9:28 pm

I have watched so many vidoes on makingthe Macarons and read all the blogs about them… It paid off… now I know how to make them… I would say to other, keep trying and improving.. it will happen..

Reply

evelyn moore November 8, 2011 at 9:34 pm

As for the feet, trust me, NO skin No feet… it is the skin that makes the feet.. When there is “skin”, that helps keep the heat inside and not pass thru and that pushes up the top from the inside, the skin traps the heat , then the “feet” is born.. Feet starts to show btween 5-6 minutes into baking.. if no feet at that time, then it failed.. Mine was feet after 45 minutes of drying…

Reply

AmberLee November 11, 2011 at 7:19 am

Evelyn,
Thanks so much for the awesome insight (and congrats on achieving expert macaron chef status!) I still waffle between drying times, so this is super helpful info.

Reply

Caitie November 11, 2011 at 11:04 pm

Hi AmberLee,
I decided to make some of these this weekend for the first time, and very luckily found your site. I followed your little notes to a tee (even did 65 folds, but then added a couple of extra as it still seemed a little thick). My first tray has just come out of the oven and they are absolutely perfect! I am so happy. I live in tropical Queensland (Australia) and it’s summer here, so the humidity is very high and everything is very sticky. I was worried they wouldn’t work, but I just left the egg whites on the bench for the day and they whipped up in no time.

I put rose food colouring in mine to make them a lovely pink, and I’ve just made white chocolate ganache with rosewater flavouring to fill them with. It tastes like turkish delight, yum!

I plan on trying some yellow shells with lemon centres next, although I’m sure my husband will want me to make chocolate ones before too long.

Anyway, thank you for taking the time to post this here, your little tips have helped my first foray into macarons turn our better than I could have imagined!

Reply

AmberLee November 16, 2011 at 10:12 pm

Caitie!! Thanks so much for your note! I’m thrilled they worked out. yipee! And it was so nice of you to come back and let me know. good luck with the lemon and chocolate, two of my all time favorite flavors for certian!

Reply

katie November 15, 2011 at 1:39 pm

This is my mom’s favorite dessert. Of course, I went straight to Martha to get a good recipe. I made the pistachio version (which took me forever), but they were fantastic! Not to toot my own horn (beep beep), but they turned out perfectly. And I certainly could not have done it without your help! I printed out what you posted above and it helped me tremendously! This year, I’m going to try a different flavor, although nothing will ever compare to the pistachio. Sifting ground pistachios is DIFFICULT though!!

Reply

Donita November 17, 2011 at 9:28 am

I think if you would have spelled ‘macaroon’ correctly during the course of describing this recipe, it would have given it a little more credibility.

Reply

AmberLee November 17, 2011 at 9:42 am

Hi Donita,
Thanks so much for your note. And I admit, as an English major and former copy editor, the difference between “Macaroon” and “Macaron” has fascinated me. I have an old-school French pastry book that uses “macaroons,” but modern English usage has been turning to to using “macarons.” I’ve gotten several comments about this, and am interested to see how it continues to play out.

Reply

katie November 21, 2011 at 9:02 am

It’s always been my understanding that “macaroon” was used to describe the cookies you can buy in big plastic containers at the store. Like, coconut macaroons that are more of a baked meringue. “Macaron” has always been explained to me as the french version of the dessert. The better version in my opinion! On the contrary, I found your post very credible, and it helped me create the perfect macarons for my mother. It’s her favorite dessert and has tried them in Paris and other parts of Europe. She thought they were wonderful.

Reply

Samantha November 22, 2011 at 7:07 am

Hello AmberLee,

I have thoroughly enjoyed reading your thread! I am trying them right now… fingers crossed all will work out fine.

Most people’s comments have been constructive and helpful, but what a shame about the picky ones quibbling over the spelling of the biscuit’s name.

Thank you for the notes, they have been really helpful.

Best wishes from the Isle of Wight.

Reply

AmberLee November 22, 2011 at 7:27 am

Samantha! Thanks so much for your sweet note (and hailing from the Isle of Wight!!) I hope your first batch turned out well!
xo

Reply

Amat7390 November 22, 2011 at 2:27 pm

Could anyone share approximately how much it cost them to make a batch (and how many were in the batch)? I’d also like to consider this as a wedding favor (so cute and GREAT colors!) but want to weigh up the cost of making these (plus bags and tags) vs. something else. Thank you :)

Reply

Nina November 22, 2011 at 3:49 pm

I’m so looking forward to making these! My cousin made some for me a couple of weeks ago – I won’t tell you how many I ate but I’m on salads for a while, November or not!
Anyway, I didn’t get the recipe from him so I’m going to use yours as it’s really comprehensive. Check on Google in a couple of weeks for a story about an Englishwoman being winched out of an upstairs window and shipped to a diet clinic…..

Reply

AmberLee November 28, 2011 at 11:17 am

Nina! Thanks for your note! And for totally cracking me up. I hope the baking goes well and doesn’t require any winching!!

Reply

Circulon November 23, 2011 at 2:51 pm

My mum used to make amazing macaroons. Would it be wrong to email her this recipe as a subtle hint or should I have a go and making them myself?

i suppose at 35 I should really know the answer to this :-)

Del Griffin – cookware reviewier: Most recent article:
circulon infinite hard anodised cookware set 5 piece review

Reply

Chelsea December 6, 2011 at 4:14 pm

OH SNAP!!
This is my 3rd try attempting to make macarons. My first two tries failed… I used a different recipe for both. Neither of the sights gave very detailed instructions. So when I ran across this I bookmarked it immediately and waited for the perfect day for attempt three. That day came today. I followed everything exactly. 73 folds was perfect for me. I just took my purple macarons out of the oven and they are absolutely perfect! They taste EXACTLY like the ones I ate while I was in France!!
Amazing!!! Thank you so much!!

Reply

AmberLee December 6, 2011 at 10:35 pm

Chelsea! waha! I am so excited for you. congrats! and thanks for stopping by to share!!

Reply

Zack Miller December 8, 2011 at 10:31 pm

My macarons turn out flat and irregular shapes.. Haha.. i wanna try out your recipe as soon as my mom allows me.. she’s sort of mad that the first try at macarons was a disaster. Really looking forward to try this recipe :D

I was wondering if i could halve this recipe ? Just in case i overmixed again.

Reply

AmberLee December 16, 2011 at 2:37 pm

hi Zack,
Thanks for your note! And yes, it should work to halve the recipe, though it might be a little harder to whip up the whites. I do really like this amount of batter to work with, but it’s up to you. I’m sure soon you’ll make a recipe that will win your mom over!! Good luck!

Reply

Lindsey December 10, 2011 at 10:07 am

Hi! I just made your recipe after scouring the internet. Yours was the most straightforward, I used regular sugar instead of superfine and it worked great! They are perfection, and it was my very first time! THANK YOU SO MUCH!!!!!!!

Reply

AmberLee December 16, 2011 at 2:39 pm

Lindsey! Thanks so much for your note! And for coming by to let me know that it even worked out with regular sugar (!!) That is so useful to know for when that’s all I have around.
Thanks, and Happy Holidays!
xo

Reply

Dawn December 17, 2011 at 7:30 pm

I took private class in France to learn to make macarons. Here are some of the tips I was given. There is nô creme of tarter in the recipe we used. The flour is sifted once. It was recommended to use powdered colorant but difficult to find in the states. I ordered it on amazon however, I found the pigment was not as intense as what is sold in France. Out of necessity I used the Wilton gel and it worked ok. The conversion of cooking temp is 270 degrees. Not sure i would use a wet finger to flatten the rounds of batter….you want the batter to dry and form a skin. Dont bake on a humid day. They really are easy to make…but the details are inportant. Always make a few days before you intend to serve. Store the macarons on their sides. And always drink champagne while baking!

Reply

JackieP December 20, 2011 at 7:20 pm

Hi there! Quick question, I don’t have a food processor. How important is it that I I use a processor to mix the powdered sugar and almond flour? Can I just whisk it together or does the food processor help make the almond sugar a bit finer? Trying not to waste my money on the $10 almond flour I bought :P

Thanks!

Reply

Shahidah December 20, 2011 at 8:01 pm

Hi, i made my first macarons using recipe from other internet souce last night and to my disappointment they didn’t have the feet and appeared to be deflated :( Hence, surfing for more tips and tricks on how to get a perfect batch of macarons and found your page! Now i know what went wrong, i think i overfold them and leaving the whipped mixture unattended for a shortwhile.. humidity is another factor, you are very right! I’ll definitely gonna try your recipe and tips the next time around! Kind of addicted to it

Reply

Jenn December 21, 2011 at 3:52 am

This is the best macaron recipe!. I followed the instructions exactly, without the cream of tartar, didn’t have it, and this site gave the best insight into how to get it done. I did cook two sheets at once, but one is better. On the second batch I tried to add mint extract to the egg whites, too early, at soft peak, and no surprise, in retrospect, the egg whites died. The extract is oil based. Ugh. Also tried carton egg whites without success. They never got to soft peak. I used light cream instead and the ganache didn’t get firm enough. I added dry cocoa that worked to get the consistency. A major hit!! My friend made macarons for me for Christmas with a totally different recipe w/o success.

Reply

Zach December 28, 2011 at 9:17 pm

Hey, so here is an answer about having a hot oven crack the macaron tops.

The steam produced is escaping too fast to exit out only the bottom; thus the top (even with that “skin”) has no option but to break and crack the top.

I have an electric oven, but I test the actual temperature every year (or when i’m suspicious) just to make sure my oven temp is where is should be at. The thermocouple can get old and be several degrees off.

If this happens consistently, turn down the heat a few degrees (no more than 10 degress 5 preferable). I also do a tester on a parchment-lined pie tin until i nail the baking time. I do a tester for every batch of cookies, waffles, pancakes, etc i make. I find it very helpful and recommend it to anyone.

Concerning the matter for baking macarons in a convection oven.
it works just fine. Commercial convection ovens use gas and act as if the are 25+ degrees hotter. Residential ovens (even top of the line “restaurant” like models) run about 10-15 degrees cooler (so crank up that heat a bit). They reduce cooking time becasue of the moving air and help prevent the cracking. I suspect this is because it serves to dry out the top even more making it harder. If the convection oven was too hot or the air flow setting was “High” (if apliccable), then then extra drying might make cracking more possible.

These are just some points to consider for anyone trying to figure things out more. Hope it helps!

Reply

AmberLee January 12, 2012 at 2:25 pm

Zach,
It was SO good of you to drop by and solve the problem of cracked macarons for all of us! Thank you!! I know you are going to save a lot of bakers a lot of frustration. Thanks for taking the time to do this!

Reply

Stephanie December 29, 2011 at 3:07 pm

THANK YOU! My husband is from France and always brings me some french made Macarons. Problem is we love them so much that the dozen or so he brings home twice a year never lasts. Trying to find real Macarons in Colorado is like a needle in a haystack.

Well this week I decided I was going to teach myself the art of baking all sorts of cookies. The ones my granny use to make us kids around the holidays. Well in my search for fantastic recipes I came across this site.

You not only have made me a future french baker of Macarons but also made my husband so excited. So much so that we made a deal: if I can spend a week and bake two dozen perfect Macarons he is going to send me to a french pastry class that starts in February.

So my mission for the perfect Macaron begins!

Reply

AmberLee January 12, 2012 at 2:23 pm

Stephanie,
Thanks so much for taking a moment to come back and leave a note about the macarons! And a French pastry class? Yipee! That sounds ah-maz-ing!! best of luck!!

Reply

Hollygolightly December 31, 2011 at 9:21 am

Tried to make for the first time, 3 batches, with the end result coming out BEAUTIFUL, Orange, Pink, Green with raspberry or orange marmalade filling. Here are my suggestions, don’t bother with a messy piping bag, I made sure my batter was the consistency of molten lava, and just spooned them on the baking sheet using a melon baller! I did have to through some out due to under cooking, but still ended up with out 40 gorgeous macroons. Also I did not use cream of tatar. I also used Bob’s Red Mill Almond Flour and let my eggs sit out on the counter over night. You just need to experiment and find out what works best for you.

Reply

Pam January 1, 2012 at 9:18 pm

Finally attempted the Macaron with your recipe before the end of 2011! For the first go, they didn’t turn out too bad, they tasted almost as good as some that i have bought from a store and better than some that i have bought from another store. i made a batch that were probably overcooked so they turned out really hard and chewy, however, after filling them and leaving them in an air tight container for a couple of days, it seems to have achieved the right texture of crispy shell and soft chewy insides!
I have one question though, is there any way i can reduce the amount of sugar in the macarons – eg – replace part of the sugar with more almond meal? or will it affect the way the macarons come out?
Thanks and thanks for all the hard work on your website, It is a comforting site when i need some R&R.

Reply

AmberLee January 12, 2012 at 2:20 pm

Hi Pam,
I apologzie I’ve been so pokey in responding to your comment! I have been wanting to try macarons with less sugar, but haven’t managed to try. I do think it will affect the moisture and the consistancy, but if you manage to make it work, I would LOVE to hear!

Reply

Cristina Moreira January 3, 2012 at 4:44 am

Hi! Loved your notes… May I ask you where can I get some packages for macarons like yours, in the shape of a tube?

Reply

AmberLee January 12, 2012 at 2:17 pm

Hi Cristina! The packaging was just rolled cello, folded in on the ends, which you can’t see in the pic. Since then, when I package up macarons though, i no longer put them one on top of another, I find the domes crack to easily that way. I opt for a cute bakery box instead. Hope this helps!

Reply

Amie January 5, 2012 at 9:53 am

loving the ‘roons…. can you tell me what you made the packaging from, or whether you bought them?

Thankies..

Reply

AmberLee January 12, 2012 at 2:13 pm

Amie,
Thanks for your sweet note! The packaging was just rolled cello, folded in on the ends, which you can’t see in the pic. Since then, when I package up macarons though, i no longer put them one on top of another, I find the domes crack to easily that way. I opt for a cute bakery box instead. Hope this helps!
xo

Reply

Laura January 8, 2012 at 8:15 pm

Made them and am happy how they came out for my first run. But are they suppose to be a little chewy in the middle? And very sweet? Just wondering. They look great with feet too! Thank you

Reply

AmberLee January 12, 2012 at 2:08 pm

Hi Laura,
Thanks so much for your note! And yes, it sounds like you made them just right, they should be crisp on the outside and a little chewy in the center, that’s the fun of the meringue! congrats, btw!

Reply

Deena January 12, 2012 at 2:40 am

Hi..thank you so much for the recipe..i tried it today and i was able to obtain the feet but the upper surface of the macaroons cracked..do u have any idea how to rectify that..pls thank you..

Reply

christie January 13, 2012 at 7:32 am

for the pieds (feet): once you have piped the macaronage onto the paper, rap the pan smartly on countertop before drying time. works every time.

Reply

Erika Botfeld January 16, 2012 at 11:06 am

Hi!!

I feel compelled to write you. I have been trying to perfect macarons and have tried a few other recipes. YOURS is the only one that worked perfectly for me. I only make your shell recipe now and have been experimenting with fillings. I am a photog and always try to shoot my creations (right before eating them!) I just wanted to share a link and thank you for making this easy-peasy for me now. I love all the details you provided and the step-by-step. I’ve made so many batches now I have the recipe in my head. Thank you again! Erika Botfeld, Atlanta, Georgia. (http://www.flickr.com/photos/chloejane/6709462155/in/photostream)

Reply

AmberLee January 17, 2012 at 6:21 am

Erika, wow. Those macarons look incredible. I am picking my jaw up off the table right now. Thanks for taking a moment to come share!!

Reply

Irene January 28, 2012 at 4:13 am

Hello!!
I have never tried to do macaroons.I’m very glad, that came across on you and your recipe. In a few days I’ll probably try my hand. I’m not a very good at cooking, namely baking. So that I’m afraid a little..((( But I will try my best.
Wish me good luck)))

Reply

Sara S January 29, 2012 at 12:53 pm

Just made this recipe, your notes helped me so much! They came out perfectly on my first try. Thanks!

Reply

AmberLee January 30, 2012 at 5:33 am

Sara, Hooray! Congrats on your first batch. Thanks for taking a moment to come let me know! xo

Reply

Alli January 30, 2012 at 5:26 pm

Brilliant, brilliant, brilliant!

Tried making pistachio macarons (using a different recipe) yesterday, with rather ordinary results. Found your blog today and have made flawless strawberry gems, feet/legs and all!! Brilliant, brilliant, brilliant! Thank you!!!

Reply

AmberLee January 31, 2012 at 9:20 am

yipee! Alli. Congrats on your well earned little gems! and thanks for stopping back to tell me. I totally makes my day!

Reply

Nancy January 30, 2012 at 8:22 pm

Hello,

I just found a picture of these beautiful macarons in the shape of a heart. My daughter is turning 1 on Feb. 14th (she’s a valentines baby) and I would love to make this in pink but the heart shape will just take it to the next level. I am willing to practice but I have not idea how to go about making them in the heart shape. Any suggestions?
Here is the link
http://cutestfood.com/208/happy-valentines-day/#!prettyPhoto-208/0/

Reply

AmberLee January 31, 2012 at 9:22 am

Nancy!
I saw these too and thought they would be quite the fun challange : ) I’d love to hear what you come up with, but i think if you piped two big circles beside one another, then a smaller circle to be the point of the heart, then connected them carefully, you could probably pull it off. Of course this is just my best guess. I think part of the biggest trick will be getting the cooking time right, you’ll want to make sure the center gets done, but make sure you can pull them out before they start to brown. If you make it happen, I would LOVE to hear!

Reply

Jenniffer Hernandez February 3, 2012 at 7:33 am

I have done the hearts. My method is to start piping a sort of circle at the top and drag the bag down diagonally into a point, lessening the pressure as I get to the point. Then I start at the top again on the other side doing the same motion and pressure but I slightly overlap the batter. Think of it as a V shape overlapping, if that makes any sense LOL

Also, I haven’t seen any comments asking about convecvtion ovens. Have you (or anyone) found that it blows the macaron caps over to one side? I’m fairly sure that has been the case for me at times.

Reply

AmberLee February 6, 2012 at 10:10 pm

Jenniffer,
Thanks for your note! This is really helpful. And I’ve always avoided my convection setting, just because I figured I had a good thing down. It sounds like it’s not terribly noticeable though?

Reply

Lylette February 3, 2012 at 12:03 pm

Excellent recipe and very easy to follow. Made my own almond flour as well. Thank you for your wonderful information of “how to”! Definitely a “keeper”.

Reply

Monza de silva February 4, 2012 at 2:32 pm

I love how detailed your instructions are! This was a success for me as well after a number of failures, I almost threw the towel on this one and I’m no novice baker! Not over mixing, double panning and alot of patience is key to this French dessert!

Reply

AmberLee February 6, 2012 at 10:06 pm

Thanks, Monza de Silva! made my day : )

Reply

Morgan February 4, 2012 at 4:13 pm

I made these this afternoon to stunning results!!! I made my own bakers sugar and almond flour and followed this recipe to a tee. I couldn’t be happier! My batter was a little on the thick side but for my first time ever making these, I was still thrilled with how they came out. Thank you so much for the recipe and the tips. I will surely be making these again. :D

Reply

AmberLee February 6, 2012 at 10:06 pm

Morgan! congrats on a stunning first batch! I love it. Thanks for taking a moment to come let me know!

Reply

Alex February 5, 2012 at 12:13 pm

Wow! I bake quite a bit, but I have never really done anything “hard core”. I really wanted to attempt these, but I was concerned about the difficulty and precision of the recipe. But I got the time and decided to experiment. They turned out absolutely perfect! I was worried because I had to grind up the sugar, but they look great. They didn’t crack or anything! Thank you!!

Reply

AmberLee February 6, 2012 at 10:06 pm

Alex! haha, Thanks for your note! I’m sure you’ve done some hard core baking that would impress us all : ) Congrats on getting a great first batch!!

Reply

Marnie February 6, 2012 at 10:16 am

I am wondering if there is a substitute for the almond flour you would suggest – dye to nut allergies, I would love to figure out how to make these cute cookies but to adjust them so my daughter with a nut allergy can enjoy them

Reply

Cathy Haines February 7, 2012 at 8:44 am

How do I determine the size of my decorating tip, for piping? I have a Wilton size 11, is this the 1/2″ tip?

Reply

Cathy Haines February 7, 2012 at 8:46 am

Oops-wrong – it’s stamped “Ateco”.

Reply

Miranda February 13, 2012 at 12:06 pm

I thought I was so good when my first batch came out looking perfect-but they were stuck to the sil pat, and somewhat hollow when I tried to get them off. I left the second batch two minutes longer, and they got slightly browned and are still hollow (oh and still stuck:) I wet a fine metal spatula to slide under them, and each cookie came off beautifully. So, they look beautiful, and I’ll still use them to give to good friends for V-Day tomorrow, but what do you think I need to do differently in the future to avoid the hollow shell? Cooking longer didn’t seem to be the trick!
Thank you!

Reply

emy February 13, 2012 at 6:58 pm

is cream of tartar required :(?
i love the sticker! soo cute :DD!!

Reply

Addie February 14, 2012 at 10:42 am

Hi Amberlee! I was so thrilled to try the recipe, especially because of how well you explained the instructions. I’ve tried to make macarons before (the first time was a total disaster) and I just had my second attempt with your recipe. They came out better than before. BUT they browned some at the top and were hallow! I have a weird oven, which I’m sure is the culprit for the browning but do you have any other tips on how to avoid this? Also, any tips for avoiding the hallow shell would be great! Thank you and I’m going to keep trying.

Reply

akbas February 16, 2012 at 7:40 am

Dear AmberLee
I have truble to understand cooking steps.
“6. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Every oven is different, so you may need to play with your oven temperature. The tops of the macaron shells should not brown.”
In this paragraphs, let me explain what I understand’ if I do correct, please let me know,
we have to heat oven to 375 degree when it is empty, however, just right before we put first batch we have to decrease it to 325.
“Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes.”
at any time there has to be only one batch in the oven isnt it?
when we place batch in to oven, we have to cook them for 10 minutes. then we have to take them out, rotate them, as fast as possible, and place them back in to oven. after we turn them back to oven, how many minutes we need to cook more, 10 more minutes?
sorry for my stupid question but while i am not English, and i try the recipe and fail to succeed i ask you this stupid question :)

Reply

Kate April 3, 2012 at 11:34 pm

You need to bake them for 5 minutes, rotate the pan, and then bake them for another 5 minutes. Most ovens don’t heat evenly, so you need to rotate the pan in order to compensate.

Reply

Veronica Primero February 24, 2012 at 2:24 am

is there a way to not use almond flour? I’m allergic to nuts and almonds but I still want to make macaroons. Like, would It make a huge impact…can I just use regular flour?

Reply

Miu February 29, 2012 at 8:03 pm

you can’t use regular flour… it’s the almond flour gave it that texture. :S sorry

Reply

Rally_crew February 26, 2012 at 7:10 am

The perfect recipe! Thanks for all the helpful hints! They are fabulous!

Reply

Miu February 29, 2012 at 8:02 pm

Hi… thank you so much for the step by step tutorial.

I’m just wondering, where can i get the really white almond flour instead of those sorta yellow kind so I can make them pretty color like yours??? :)

Reply

Miu February 29, 2012 at 8:06 pm

oh i’m from california too. So far I only found almond meal from trader joes and the almond flour from whole food which is the sort of yellow type flour…

Reply

carol anne March 1, 2012 at 11:25 am

delighted to read your tips for making macaroons made a batch earlier think oven was too hot going to try again tomorrow… they didn’t go to waste kids demolished them in seconds!!

Reply

icandiee March 4, 2012 at 5:24 pm

Omg, I tried them today and they were PERFECT! So delicious, they taste exactly like the ones from Ladurée!

Reply

Cecilia Liebman March 4, 2012 at 10:31 pm

I love your pointers on how to make these macarons; I feel confindent enough to make them! Thank you!

Reply

SARI March 6, 2012 at 11:06 am

made them just now- came out gorgeous on the first try!!….didnt know what u guys were talking about when u said ”feet” but i got them! lol
do u have a chocolate version?

Reply

MMcWha March 7, 2012 at 3:37 am

These look amazing, I’ve been trying to find a “vegan” styled recipe and have had no such luck! I am planning on using your fab tips to attempt the vegan macaron, substituting the egg of course ;) Thank you!

Reply

Joy F March 18, 2012 at 6:17 am

I loved your recipe and step by step instructions. I tried yours first and they came out really good. But being the perfectionist that I am, I had to try others just to see if I was missing something. BTW, I’ve never had them before making these. I’ve just heard such great things about them. Well, after several batches of good tasting, but bad form, I came back to yours. They come out perfect just about every time. If they don’t, then at least thanks to you, I know what I did wrong. Thanks so much for the lesson in the delicate macaron!

Reply

Linh March 19, 2012 at 5:15 pm

Hey, umm. I want to make a different filling, can i melt white chocolate, and like, freeze it a lil and put it in there or something like that? thnx

Reply

Filipina March 19, 2012 at 8:37 pm

I love baking but don’t have the courage to start but maybe this one i’m gonna try.

Reply

Dan Pepall March 25, 2012 at 2:03 am

I fill mine with angel delight mixed with less milk, i make yellow ones with babanna angel delight, red ones with strawberry, green with choclate flavour and blue with toffee flavour-try it, it tastes awsome.

Reply

Ashley March 28, 2012 at 4:49 pm

Hi my name is ashley im really young im 12 but are the macarons ready to serve in 3 months??? An it be like 2 days after? Cause my sister loves macarons but we live in mexico and she cant find any

Reply

christine March 29, 2012 at 5:58 pm

Hi. I just want to know where you get the packaging for the macarons? And are the safe for mailing? Thanks for posting about macarons.

Reply

Rav April 2, 2012 at 12:58 am

My grandma makes these all the time, so I wanted to surprise her by making a batch myself, and once while helping her, she said that after you pipe in the filling, you should ALWAYS refrigerate/freeze for at least an hour to get the insides all gooey and yummy :)

Reply

Sabrina April 3, 2012 at 3:40 am

I’m from a tropical climate country , its always hot and humid here , does this mean i cant bake macarons?

Reply

Alejandra June 5, 2012 at 9:10 am

NO!! I’m from Puerto Rico and I baked these yesterday, they were perfect!

Reply

Audrey April 11, 2012 at 8:28 am

Do you have any tips for getting the perfect batter? I just made macarons for
the first time yesterday and they didn’t turn out quite right. I can’t figure out if I under mixed it or over mixed it.

Reply

teresa April 14, 2012 at 12:36 pm

Hi, it is a great recipe, very simple to follow. My only isssue is that my food colouring doesnt come up after I bake the batter, so my macaroon just turn up to be ‘beige’ colour. I have no ideas what went wrong since I colour the batter exactly the extend of colour I want before I put them in the oven.

Reply

Tanya April 15, 2012 at 12:54 pm

I just made these for a bridal shower, and they turned out great! Thanks for such a detailed recipe! I made them a minty green and they look beautiful!

Reply

Amanda April 22, 2012 at 1:42 pm

I just made my second batch of this recipe. At one point I poked my head into the oven and was estatic to find the perfect feet. The oven temp was too high for the first batch and lightly browned the tops, so I am experimenting now with different temps. If you prepare all the ingredients before hand, they are fairly easy. I stop mixing the egg whites and flour/sugar once it all looks completely combined. Then I pipe and let sit for 45 minutes. They are coming out beautifully! Thank you!

Reply

Paul April 23, 2012 at 9:12 am

Hi, this looks really good. If I put a credit, could I reprint this recipe and method in a book I’m writing for a restaurant. I don’t think they’re going to see it, it’s just a fancy format for a menu to give to the customers, but it will be in a book format which includes some nice pictures and info about their own products. Your recipe is well written and it would save me reinventing this particular “wheel”. Thanks.

Reply

Paul F April 27, 2012 at 10:06 am

Enjoyed eating macarons in Paris and have enjoying making them here. The only question I have deals with the egg whites. What is the ideal weight, in grams, for the correct amount of egg whites to use. My wife measures everything else precisely, but we want to use a more precise measurement for the egg whites.
Thanks,

Reply

Thelma Mackenzie May 12, 2012 at 12:39 pm

Thanks for your wonderful instructions for the macarons. I made two batches this morning and they look fine and have feet. However, they are hollow. It’s been years since I ate French macarons at Harrolds in London. My husband thinks he remembers that they were hollow but I simply don’t remember. If they shouldn’t be hollow, what am I doing wrong. Will you please make us happy or send me back to the kitchen. Sincerely, Thelma Mackenzie

Reply

DeeDee Bryans May 19, 2012 at 5:45 am

Hello, I found you on Pinterest! I have been looking at making macarons for quite awhile now. I am very anxious to try your recipe. The only thing that has been holding me back is that I live at an altitude of about 5,700 ft. I am hoping that will not give me any problems! Any suggestions you might have would be greatly appreciated. Thanks for your posting and website!

Reply

Mike Simpson May 23, 2012 at 3:18 pm

Hello,

Just wanted to give some feedback from my own experience with this recipe. I found that adding sugar to the already-soft-peak meringue was a disaster — it collapsed the foam completely. Starting with just-mixed egg/tartar/sugar and beating all that into the meringue worked much better. Also, I felt the amount of almond flour could be increased significantly, say to a cup or more.

Mike
Austin TX

Reply

Nadia May 27, 2012 at 8:23 pm

Amber, help! I made these tonight And they tasted amazing but the texture was not there. I followed your directions to the T And read the recipe several times before doing it. I made one batch, second tray had 8 macarons. I baked
those first. They cracked And no feet. Second tray, same batch, used the wooden spoon technique. They looked perfect, And then, they didnt crack but looked papery, not smooth. They had feet, And when I removed them, they deflated. FYI, I Did kiere the tempetature to 323 the second batch.

Reply

Alejandra June 5, 2012 at 9:08 am

I had been dying to make macaroons ever since I tasted the ones from Ladurée. I used your recipe and suggestions to make them yesterday and they came out perfectly!! thank you very much

Reply

Elena June 8, 2012 at 2:19 am

Hi Amber! First, I would like to thank you for putting a lot of time into making this blog. I really appreciate your efforts to help us success in making macarons. Sadly, I’ve tried two times with very disappointing results. I almost gave up until I coincidently ran into your blog. Your methods are clear, effective and very precise. Hopefully I will succeed in my next batch.
My previous problem were that the centre of the macarons were hollow, there was feet(i think) but it stick to the paper lining so when i tried to pull it out, the upper part come off and the lower part sticked to the paper.. :’( Do u think I should slightly grease the paper? As for the other problems, Im going to use the tips you gave in this blog and will keep you updted. Gosh, your macarons look so tasty and pretty. Oh how i wish I can make macarons like you. Again, thank you so much!!

Reply

Alison A November 28, 2012 at 9:34 pm

They were probably not baked long enough.. If they’re under baked, then there’s no chance of getting them off. I would try baking a couple minutes longer.

Reply

catherine June 11, 2012 at 9:09 am

Hey! i am about to make these and I am really excited how many do they make?

Reply

Clare June 12, 2012 at 9:49 pm

Hi, does this recipe require a stand up mixer? And also, I didn’t have cream of tartar so I used baking powder, and the egg white and sugar mix didn’t looked whipped :/ looked somewhat liquidy :/ Does the stand up mixer play a pig role in this recipe?

Reply

Heather June 14, 2012 at 12:42 pm

Thank you so much for this recipe! I tried to make these last summer from a recipe in fine cooking, and they were a DISASTER. There was a huge mess, and then all the cookies stuck to the pan, and wouldn’t come off no matter what I did. It was awful! I tried again using this recipe, and it was a dream. They popped off easily, with cute little feet. Thanks for the tips, you saved my kitchen!

Reply

Joc June 18, 2012 at 6:49 pm

Thank you for the hints re macaroons. I have just baked my first and they came out like meringues with almond. Very nice to eat but not macaroons. I don
T know what almond flour is? I used ground almonds also I used castor sugar and icing sugar . I don’t know what the sugars are that you use. Maybe someone can clarify. So my biggest problem was the similarity to meringues? Any clues? Am thinking more folding in of the almond and sugar next time and maybe more standing time. Look forward to replies, thank you. Joc

Reply

Alison A November 28, 2012 at 9:39 pm

These are french macarons, not coconut macaroons like most people think of when they hear the word. Almond flour is very finely ground almonds. Superfine sugar is aka bakers sugar, available at most grocery stores. Confectioners sugar is aka powdered sugar.

Reply

pamela June 21, 2012 at 11:03 am

Dear Amberlee & All,
I was at a little soiree last night and ate my first macaron. I thought I’d died and gone to heaven! One was uncolored but had a little lemon flavor and was filled with Nutella. The other was chocolate with a raspberry and marscapone filling. So amazing!
I plan on trying Martha’s recipe with your kind guidance.
Amberlee, I am most impressed with how generous you are with yourself, and to others on this thread!

Reply

kaodorite July 5, 2012 at 6:48 pm

thank you so much for this recipe. they worked out perfectly first time trying macrons, except for a few that cracked. you little hints helped so much. I made chocolate ones instead of raspberry but I look forward to making cute little pink ones soon. again thank you!!

Reply

Raine July 7, 2012 at 9:25 pm

Read everything I could on macaron making and I thibnk my first try was wonderful,just few adjustmentsm my oven has always been a hot oven (fan forced) so turned it to 130o, changaed the shelves halfway thru cooking, they were pink but changed to pale beige, had no trouble getting off paper(used 2 sheets baking paper) will have more tries, do they keep in air airtight jars and if so how long, am h aving dinner party in 2 weeks and nice to serve with coffee – Raine

Reply

Alison A November 28, 2012 at 9:40 pm

These cookies freeze surprisingly well, just take them out of the freezer 30 minutes to an hour before you want to eat them. I would avoid storing at room temp for prolonged periods of time because of the dairy ingredients.

Reply

Georgia July 18, 2012 at 8:12 am

Hi
I am yet to make them and i am wondering how you get the color or if it is purely food coloring?

Reply

Mo July 20, 2012 at 5:55 pm

I tried this recipe and sadly had absolutely no luck from the beginning. My almond meal was a bit sticky (I ground it myself from unblanched almonds) and so it made lots of lumps and bumps when I added the confectioners sugar. I spent almost 25 minutes trying to stiffed the egg whites by hand, but in the end I couldn’t get it to form stiff peaks, only soft ones. When I added it all together, no matter how many times I folded it it would just not thicken enough so when I pipped it they stretched out like pancakes. I tried baking it anyways just to see what would happen and they did bake, but they are cracker thin and stuck to the paper. Any suggestions on how to fix any (or all) of these problems?

Reply

Alison A November 28, 2012 at 9:46 pm

I would purchase almond flour instead of making your own. Bobs red mill makes some. Making your own can result in a too oily almond flour, which could ruin the cookies.

As for the egg whites, make sure that the bowl is SUPER clean. No left over grease or butter or anything in the bowl. Make sure that the eggs are room temp, and that you dont get even one speck of yolk in there. Whisking egg whites by hand would take forever, I would recommend getting a hand mixer if you dont want to invest in a standing mixer.

The more you fold the batter, the runnier it gets. Mixing it more wont make it thicker, it will do the opposite.

Reply

Tamra + Dale July 22, 2012 at 6:07 pm

We’ve been trying to perfect our macaron recepie for a week and a half over 7 or 8 batches. Thanks soooooo much for your tips! We can’t wait to give it another shot!

Reply

Jennifer July 27, 2012 at 5:38 pm

Hello,
This will be my first time making Macarons. *wish me luck**
Quick question though; If I wanted to make them a couple of days ahead what would be the best way to store them? I’ve heard you can freeze them as well. Is this true? Thanks for your time! C:

Reply

Bitchin' Amy July 28, 2012 at 5:26 am

Thank you so much for this recipe tutorial! I am eating up the last of my delicious and perfect macarons this morning. I was amazed that I was able to get them right on the first try, but with your advice and photos I had the best chance possible!

Reply

Jennifer July 29, 2012 at 11:30 am

Oh wow, just read the whole thing over and found my answer… Thank you for this wonderful recipe tutorial! C:

Reply

sarah July 31, 2012 at 2:02 am

Hello,can i know how much is 3/4 cup in grams?

Reply

Pam in Indiana August 7, 2012 at 7:59 am

Thank you so much for the nice tutorial. Our youngest daughter is going to college in Omaha, Nebraska in two weeks and I wanted to make these for her as she adores them! We had them in a sweet little patisserie and cafe in Chicago over the 4th of July. Now it is a matter of finding a dry day to make these (and to find the almond flour — we live in the middle of nowhere!). I may have to make these in the fall when it is less humid and send them in a care package.

And I LOVE the Frenchy graphic you included! Thank you so much for that inclusion!!! I am giving a French dinner party this fall for a dear friend who turned 70 — and these would be a great favor!

merci beaucoup!
Pam ♥

Reply

Janice C. August 13, 2012 at 8:45 am

I am so thankful to have found your tutorial! A couple of days ago I tried making macarons for the first time using instructions from a different site and they came out flat and undercooked. I thought I’d give it another try and used your recipe. Your step by step instructions and tips were so helpful and this time my macarons came out perfectly! They were a hit at the party and I can’t wait to make more :)

Reply

Gayle August 14, 2012 at 11:00 pm

Great recipe and tips! I failed the first 2 attempts at making these goodies (followed another site) but after reading your blog, it finally worked! Yehey!
Anyway, I was wondering if a pistachio macaron have the same recipe except of changing the almond flour with super fine pistachio?
Thanks in advance for your response

Reply

Kat August 23, 2012 at 9:05 pm

Is it possible to maybe use wheat flour instead of almond? (I have allergies-.-)

Reply

AmberLee August 26, 2012 at 10:08 pm

Hi Kat,
That is a great question. I know you can replace it with pistachio flour, but that is not helpful if you have a nut allergy. After reading this post:
http://www.bakingobsession.com/2009/10/26/nut-free-french-macarons/
I’ve been wanting to try ground coconut. I’ve even thought of replacing just half the amount of almond with coconut (and no sesame), and hoping for the best. I wish I could have already tried it so you would know!! If you give it a go, I’d love to hear what you think.

Reply

Sim August 27, 2012 at 9:18 am

Hi! I tried these French macarons when I was in Singapore and I found them to be too sweet. For me, cakes here in the US is too sweet and when I try to bake I normally use less sugar than what the recipes called for. I wonder if your recipe has “perfect” sweetness :-D or should I put less sugar and if I do, would this affect the consistency?

Thank you so much.

Reply

Alison A November 28, 2012 at 9:49 pm

The cookies themselves are sweet, but not super sugary. I would give them a try as is, since I think reducing the amount of sugar would definitely impact the recipe. I would just try using a tangy filling, to contrast with the sweetness of the cookie. One of my favorites is using a passion fruit curd which I make from scratch.

Reply

Lulu August 29, 2012 at 7:05 pm

I am obsessed with making these, tried heaps of different flavours! Thanks so much :)

Reply

Julie September 7, 2012 at 5:54 pm

Thanks for all your tips. This was my first time to bake macaroons. It wasn’t a total fail since they still tasted good but mine did stick and I didn’t have any feet. I used a ziplock bag and cut the corner instead of the pastry bag. I’m working on my second batch now and made them slightly larger than the first. Have you ever used egg whites from a container rather than separating the yolk from the whites? I used eggs this time but was curious for the second time around.

Reply

AmberLee September 12, 2012 at 9:10 pm

Hi Julie,
I’ve never tried egg whites from a container. That is a great question. If you try it and it works, I’d love to hear!

Reply

Lucie September 12, 2012 at 4:45 am

Great blog!! I made them the first time free hand and tasted fine but not great shapes. I use silkpad instead of parchment, cannot draw on them.

Since my silkpad is translucent, the second time I drew the circles in two plain computer papers, with the proper spacing, and placed them under the silkpad, then removing them before baking the cookies. I kept the papers so now I do not have to draw them each time. Perfect shapes!!!!

Reply

MegM October 2, 2012 at 12:06 pm

hey amber,
i tried making these and theyve come out very flat?? I folded them for 65 folds and the egg whites were stiff peaks. is there any tiops you can give me? as i would lovee to make them perfectly for my mum
thank you,
meg ♥

Reply

Diana October 3, 2012 at 7:14 pm

I just made these now and they turned out beautiful first time around! I couldn’t have done it without your great instructions! Thanks so much!!!

Reply

Rebecca October 6, 2012 at 5:29 pm

Amberlee,
I really like this instruction, it worked very well the first time! The only thing is, they taste somewhat gritty…I have quite the sweet tooth, but it was just super gritty with sugar…. do you think it would be possible to cut back on the granulated sugar a little to take away some of the grittyness, or add an extra eggwhite? Other than that I patted myself on the back because i got it first time. Also, just a note. As i was folding together it still looked grainy when it was the right consistancy and i only let mine sit for 20 minutes and they went well no cracking or anything. Probably just a good goof up on accident haha! Get back to me on the sugar thing though if you have time.

Reply

Teresa October 14, 2012 at 5:37 pm

Where did you get the plastic bag for the packaging? :)

Reply

Connie October 15, 2012 at 9:23 am

Thanks for the recipe. I love your package. Where I can them?

Reply

Connie October 15, 2012 at 9:24 am

Where can I purchase the cute package?

Reply

kaylee October 16, 2012 at 2:14 pm

first time maker — and mine have turned out pretty much ok – no cracks, no bubbles, they have feet – but they are very flat and the batter seemed too thin.
Any tips for a better second try?

Reply

Zarina October 23, 2012 at 10:32 pm

Hi ! Thank you so very much for a detailed tutorial , which was a great help . I was so thrilled to see feet on my macaroons . However I was a little disappointed because the top wasn’t smooth & had slight peaks as well . Please advise on how to overcome this problem . Thanks again .

Reply

Karen October 27, 2012 at 5:48 am

Dear Amber

Thanks for all the help! However I have done two batches today and have had some difficulty. My macaroons are completely hollow and I could not get them off the wax paper. I did use spray and cook before baking. I also tried spraying with water after baking. I hope you have some idea why this happened.

KAREN

Reply

Ayoosha November 27, 2012 at 3:26 am

Hi,,

I want to try to do the macron,, but my only problem is that in my city we don’t have parchment or backing sheets..
What do you suggest I can replace it with?? Can i grease with littel butter and flour??? Or aluminum foil??

Reply

AmberLee November 28, 2012 at 12:47 pm

Hi Ayoosha,
This is a great question. I have not tried greasing with butter and flour, but I do really think this would work well. If you give it a try, I would love to hear if you have success. Very best of luck!

Reply

Alison A November 28, 2012 at 9:56 pm

Thanks for this recipe! I’ve used it a couple times and it turned out great. However, the first time I used the temp setting you recommended, about half of them cracked. Now I set the temp to 285 degrees Fahrenheit, and bake about 12 minutes, flipping the pan around halfway through. I also keep the oven cracked the entire baking period with a wooden spoon. Perfect!

I also use a Silpat baking mat for macarons. (A silicone baking mat, for anyone who doesn’t know.) I think they are definitely worth the investment for anyone who plans to make these on even a semi-regular basis. I get absolutely no sticking :)

Reply

Megan December 13, 2012 at 4:19 pm

My daughter and I went to Paris this past summer and fell in love with the macarons! We have been wanting to try to make them but kept reading how difficult it was. Your recipe was great!! We made them together and now are obsessed!! Thanks!! Delicious

Reply

Ell December 19, 2012 at 10:02 pm

What a wonderful recipe! With your advice, these cookies came out just about perfectly! We were nervous about the oven temperature (my oven runs hot) but we watched them carefully.
Before letting the macarons rest, we dropped the baking tray on the counter a few times and that seemed to help get rid of some air pockets. We only had two small cookies rupture in the oven.
Thank you!

Reply

Ellya Brill December 22, 2012 at 12:01 pm

Hello,
I learned on how to bake macaron because of your site. I have been baking macaron with lots of success I thought I am the expert already. Please check here http://curiositaellya.blogspot.com/search/label/macaron Then I stopped for about 2 months. I started again 2 weeks a go since then I think I tried 10 batches of macarons only one batch turned out to be good with feet,etc. My question is…why is when resting the macaron {I usually put them on the counter about 40 minutes} still do not form a skin thus when baked the macaron turned out to be very ugly with no feet. This never happen before. I am so frustrated right now. Please help ? Why ? Thank you so much for your input on this one !

Reply

Alivia January 8, 2013 at 2:45 pm

i’ve made these 3 times already, they were awesomely delicious!

Reply

AmberLee January 8, 2013 at 10:45 pm

Thank you, Alivia!! So good of you to take a moment to come by and say so.
xo

Reply

Demi B. January 17, 2013 at 10:50 am

Hi. I just tried the macarons. I just find it too sweet though. Is there any way i can reduce the sugar and not affect the whole recipe? Also i rammed it on the counter but some cracked. I mixed it roughly 50 times but it looks over mixed. Plus they are a little brown for 10 minutes. Please help!

Reply

Steph February 14, 2013 at 8:13 am

I have made these many times and mine are hollow AND cracked! So that means according to blog, my oven temp is both too high and too low! I’m getting really frustrated! (they do have a small “foot” though, which is their one saving grace!)

Reply

AmberLee February 26, 2013 at 9:54 pm

Can anyone help Steph?? That is so super frustrating. I’d love to hear if anyone has any words of wisdom.
Steph, did you have dry weather during your cooking?? (And congrats on the foot!! hopefully we can figure out the rest!)

Reply

Carol February 24, 2013 at 3:35 pm

Mmmmmmmm. So goood! Don’t worry, no matter how “wrong” you may go on this recipe, they’re still delicious. On my first try I underwhipped the eggwhites and the second try I didn’t get a foot, but they were still excellent to eat as very light cookies.

Reply

Sarah March 7, 2013 at 6:53 pm

I know this is an old post but I just tried making these today…and I was SO excited because they looked just like the picture all the way up to getting them piped onto the cookie sheet. Then….they all cracked SO bad in the oven. I had an oven thermometer, tried cracking the oven open to let some heat out, tried reducing the temp to 315 and that helped some, but it seemed if I was over 300 they just started cracking. The only thing I can think of that went wrong was I felt like the almond flour didn’t mix/sift as well as I expected, and it seemed kind of lumpy in the batter when I sifted it into the egg white mixture. I sifted it two times before and then again into the eggs so I did follow instructions….not sure why I got all the cracks! I want to try again but I don’t know what to tweak as I don’t know what caused the problem.

Reply

Elena March 16, 2013 at 7:25 pm

Thanks for such detailed instructions. My first time making macarons and it was a success.

Reply

AmberLee March 20, 2013 at 5:42 pm

Congrats, Eiena! Thanks for taking the time to come back and let me know!

Reply

Leave a Comment

{ 40 trackbacks }

Previous post:

Next post: