• Flickr Photo Gallery

Currently Reading

« Molecular Gastronomy Resources | Main | Holiday Gift Guide: Part 1 »

November 21, 2004


Seattle Bon Vivant

Clement! As someone who has enjoyed too many of Monsieur Hermé's creations I have to say your choice of cookie and photography are just brilliant! Your macaroons look no different than his and I just wish I could get on a plane to Toronto to try yours right now. Brava! Clement, really, you must go to Paris soon. And write a book next. :-)


Clement, I am drooling...your macarons look so melt-in-your-mouth fantastic that I want one. PLEASE???

Thanks so much for joining in on the cookie swap!


Wow, Clement!! I think my favourite would have to be the Caramel-Fleur De Sel; I love the idea of sweet and savoury macarons. Very imaginative and beautiful photography as always!!

Zarah Maria

Those pictures are so pretty I want to cry! And drool... mostly drool, heh!


your pictures always look so gorgeous. i have to make sure i don't read your blog when i'm hungry.

btw, what do you do w/ all the left over egg yolk?


Clement--what lovely macaroons--now I see why they carry such pride of place in Massialot. Thank you for the idea and such variety!


Clement - your cookies are absolutely gorgeous! Like Angela, I'm most tempted by the Caramel-Fleur de Sel combination - I love salty and sweet together. I have a dumb question - is icing sugar the same as confectioner's sugar?



Your macarons are gorgeous, simply gorgeous. After my madness with Madeleines last year I thought I would try Macarons next, but have been too busy I just haven't managed to yet. Seeing how complicated they are perhaps it was for the best!



Hi Clement,
I have had so many bad, chewy masses of what they claim as French "macarons", and I hate those as much as I love good ones... and your macarons truly look awesome and sound absolutely yummy, all of the three flavors. Great job!


Thanks everyone for your kind words. I'm very glad that my macarons turned out well this time. Now if I could only figure out how to make Pierre Hermé's famous Ispahan macaron!

Viv – Paris is definitely on the top of my list of places to visit. As for the book - I hadn't even thought about that, but hopefully someday!

Jennifer - We should do a real cookie swap sometime, since we live in the same city. Thanks once again for hosting; your round up is terrific.

Angela - Your post about making chocolate macarons in February inspired me to try them myself.

Zarah Maria – Thanks, I'm looking forward to SHF 3 in a few weeks.

Jenny - I used the yolks to make ginger ice cream, but they would be great for any custard - crème brulée, crème anglaise, pastry cream...

Carolyn - Thanks, I didn't know macarons held such prestige in Massialot. I should really learn more about their history.

Cathy - This was the first time I made a savoury cookie, and I'm surprised it tasted good. You're right; confectioner's sugar is the same as icing sugar.

Pim - You should definitely try making macarons sometime. They're fairly straightforward (only three ingredients plus flavourings); all that's needed is a bit of precision. I've been meaning to try my hand at madeleines for sometime now. As soon as I get a mold, I’ll try your recipe!

Chika - I know what you mean, I've come across a few bad ones myself - including one place that used raw macaron batter for the filling!


Your site is so beautiful (I just found it) and your food pictures are amazing. You make it look so easy, that I'm going to have to try my hand at making Macarons!


Thanks Meg, you have a very nice site too. Definitely give macarons a try sometime.. they're well worth the effort.


Holy Macaron!! You r absolutely amazing!! Can you please open up a macaron shop NOW in san diego (where i live) so i can buy them from you EVERY day and be transported to heaven! Mon Dieu!


Your food pictures are amazing. Do you do your own food photography? If yes, what sort of training did you take and what equipment do you use?


what did you do with all the egg yolks left over?
that seems like another exciting post.


Hi Karoi - Thanks for visiting and sorry for my very slow reply. Yes, I take my own photos, but I don't have any training and I just use a point and shoot digital camera (Canon S230). If you're interested, here's a description of my setup.


Hi Gerald - I think I used the leftover egg yolks to make ginger ice cream. But they would work great for any French custard - crème brulée, crème caramel, crème anglaise, pastry cream etc.


I love macarons but I don't often see them in pastry shops. Are there any bakeries in the US that mass produce them?


Hi Allison - I believe that several Whole Foods grocery stores have recently begun selling macarons. Personally, I find that macarons become too chewy after 3 or 4 days, so any mass production would require a very fast time to market, or use preservatives. Only a few French bakeries/patisseries in Canada sell macarons as well. Hopefully more places will start selling them as they become more popular.


Help! While my macarons taste lovely....they seem to be on the delicate side. They seem to be part chewy & part air so they crush easily (& a bit messily)when bitten. I've left the egg whites out for 24 hours & have even tried 2/3 left overnight & 1/3 fresh, I continue to experience air pockets in my cookies (I do tap down on the pan to get rid of any air bubbles). Externally, they look good: frilly feet, nice dome that is like an egg shell when you bite into it. I just can't seem to figure out why they are so delicate vs firm & chewy. When you pipe your cookies, do they hold their form for the most part or are they more likely to spread a bit? Perhaps I'm overbeating my eggs and incorporating too much air but I've experienced a lack of rising when I tried to underbeat a bit...Any advise would be appreciated!!! THX!!!


this looks absolutely fabulous, will have to try sometime! i have not had macarons in FOREVER.


Your macarons are amazing. I live in Paris and have been trying to master the macarons and have made two batches, one with your recipe and somehow they turn out to be more like a meringe than a macaron. It is not smooth, and light like macarons are supposed to be, nor shiny at the top. Mine also don't have the feet at the bottom of the macarons like the ones from Ladureé or Lenotre. Can you give me some advice?


Hi Mel - Occasionally I have the same problem, where there is a huge air pocket underneath the macaron shell. While I'm not certain of the cause, I think it's likely due to an unstable meringue which has collapsed, leaving only a hollow shell. I've written a few tips below that may be of use. My best guess is that your problem is related to getting the batter to the correct consistency. When I pipe my macarons, they generally hold their shape, but any peaks left by the piping tip should dissolve on their own. Most often, I get hollow macarons when I make them too small, so also check that the macarons aren't being overcooked to the point where the meringue inside collapses.

Thanks Stef - definitely give them a try sometime!

Hi Michelle - here are a few keys to making good macarons:

- passing the almond flour through a drum sieve/tamis with a medium-fine mesh helps to turn it into an very fine consistency, and gets rid of any lumps. Using a small metal offset spatula to push it through works great. If you use a normal sieve, it can take forever (but it'll still work).

- make sure that your almond flour is very dry (heat it at a low temperature in the oven if it's not).

- use fresh egg whites that have been left uncovered at room temperature for at least a day. This makes them a bit thicker in consistency, and creates a firmer meringue.

- it's very important to get your batter to the right consistency before piping. You'll know it's right when you dip your finger into the batter and the peak that forms has fully dissolved within 30 seconds. Also be careful that you don’t deflate it too much.

- it's also very important to let your macarons dry for 1 to 2 hrs after piping, so that during baking, the body of the macaron will puff up, but the outer surface will have the strength to withstand the pressure from below and will not crack. The feet are just a by product of the hardened shell breaking away from the baking sheet in one piece.

I hope I've answered your question, but please let me know if there's anything else I can help with.


Actually i love macaroons too, but as i live in Nice and as long as we dont have Ladurée over there i ketp fantazing about thei macaroons. Recently i had to go to Paris for exams and i finally tried the Ladurée macaroons : they're not as good as i thought they'd be. I've been very very disapointed : the one i do as so much better.


Hi :I Have been admiring this post for sometime. I do like macarons and yours look stunning.
Do you just bake at low temp.? I saw Pierre's recipe requiring 425F then reduce. What kind of oven is yours and do you need to double the tray?
I made these. I got the feet but very thin crust. Now i got the crust but the feet is gone. ( actually the feet came out, then top started to crack and once it was out of the oven it flopped, still domed top but the feet were gone.
Poor me. If you could scrutinize my case, i would be happy to hear.

The comments to this entry are closed.



  • Creative Commons License
    This work is licensed under a Creative Commons License.

  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

  • Subscribe with Bloglines