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November 21, 2004

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Lorraine

Hello,I've been reading through your blog the last 2-3 days, reading about macarons. As I live in Manila, the only macarons people know is coconut macaroons. In fact, I think there is only 1 shop that sells it here. I was hoping to get some more tips from you, especially since the weather in Manila is very humid which might affect the final product. Hope I hear from you soon!

cynthia

thanks learned alot from you whats the right temperature for baking macaroons

zainab zakkiyah

Till now, i have never tasted a macaron!!!! I know that i am missing lots..... i'd like to get a standard recipe for the macaron batter because i'd very much like to try to make some at home.. i have never come across macaron on sale and i can attribute that to the fact that i live in mauritius... i recently saw a documentary on macarons on the tv and that's why i wanted to find out about macarons on the internet... i fervently hope that i'll be able to bake some macarons soon... they look and sound very delicious.....

zainab zakkiyah

Till now, i have never tasted a macaron!!!! I know that i am missing lots..... i'd like to get a standard recipe for the macaron batter because i'd very much like to try to make some at home.. i have never come across macaron on sale and i can attribute that to the fact that i live in mauritius... i recently saw a documentary on macarons on the tv and that's why i wanted to find out about macarons on the internet... i fervently hope that i'll be able to bake some macarons soon... they look and sound very delicious.....

irem

awesome! I want to try making macarons, too.
what kind of almond did you use? bitter almond or sweet almond?

linia

well i've tried to make macarons because i remember how amazing they were but each time i make them they end up flat as papaer, why is it doing this?

mimi

is the chestnut paste sweetened or not? I just got a canned unsweetened puree one..also, how do you make the caramel butter cream and do you put the salt on before baking or after the macarons are done? i'm definitely going to try it!

Nigel

Just last winter in Tokyo, I was shopping along Aoyama. Happened to look into a shop full of macarons and cakes, they were all so beautiful, I could hear them calling out "Eat me! Eat me! Believe it or not, I do not have sweet tooth but I just fell in love with Pierre Herme's macarons. I've tasted 1 big macaron with fresh raspberries in it and it's also lined with some cream and lychee flesh within. It was really awesome. I really feel like learning to make my own. Could anyone here enlighten me what's the recipe for macaron batter?

Ellie

I found this recipe through google after a my first disasterous attempt at making macarons.

I just wanted to say thank you for the recipe - the macarons that this recipe turned out were tasty and amazing!

aishah

Hi Clement! I love your site and will definitely link it. I've now found the perfect recipe for my egg whites which I have left over whenever I make chicken pies (which crust recipe only uses egg yolks). Thank you! I've never made macaroons before as I don't like the coconut ones. But I'm definitely giving this recipe a try because yours just look absolutely exquisite!

Grignote et Barbotine

They are superb.
You should not envy Pierre Hermé
The desire for testing taps me, it is necessary that I launch out.
Bravo, belles photos

leon

Recipe looks great. Can't wait to try it out. I'm curious though -- does anyone know what exactly the difference is between a french macaron and a swiss luxemburgerli (from Sprungli). My impression is that the two things seem to be basically the same. Maybe someone can enlighten me on what the subtle (and probably very important) distinction is between the two.

thanks!

caro

This recipe works! And I even skipped out on some of your tips! For one, I only left the egg whites out for a few hours. But the oven temp and leaving them out to form a skin before baking definitely key. W

ow--I am so grateful. My first experiment (completely different recipe) was an aesthetic disaster (tasted pretty good since made with fine chocolate) and I thought it would take several tries to get a good-looking cookie, but while it may not be perfect, using your basic batter and adding my own flavor definitely a success, feet, no cracks etc! The one thing I did not do was make sure the almonds I ground down were 100% dry and instead I ground in the confectioner's sugar (which I had read from another recipe drew out the moisture or something, but the mixture was still pretty moist--moreso than when I did that last time--to the point that I was nervous, but all's well that ends well) THANKS

caro

This recipe works! And I even skipped out on some of your tips! For one, I only left the egg whites out for a few hours. But the oven temp and leaving them out to form a skin before baking definitely key. W

ow--I am so grateful. My first experiment (completely different recipe) was an aesthetic disaster (tasted pretty good since made with fine chocolate) and I thought it would take several tries to get a good-looking cookie, but while it may not be perfect, using your basic batter and adding my own flavor definitely a success, feet, no cracks etc! The one thing I did not do was make sure the almonds I ground down were 100% dry and instead I ground in the confectioner's sugar (which I had read from another recipe drew out the moisture or something, but the mixture was still pretty moist--moreso than when I did that last time--to the point that I was nervous, but all's well that ends well) THANKS

caro

It's me again. Once more the recipe was successful! This time a bit bumpier on the outside but still has feet and no cracks! It's interesting because so much stress is on everything being dry which was likely more the case with my second batch b/c there was less food color and flavoring (vanilla beans and a tad vanilla and a smidge brown food coloring vs. the lemon extract and more food coloring (yellow) in addition to the lemon zest in the first batch...) It seems that the second batch wasn't wet enough! I just wanted to give props to the recipe once again because it is great to be able to make such beautiful cookies... and give them away! (Lots of people haven't even had them b/c even here in large city not so easy to come by!) THANKS

At Home with kim vallee

Clement, I will try your macaron recipes. I never made one of my life.

If you ever come to Montreal, stop at Espace Boutique Europea in old Montreal (33 Notre-Dame W), they got the best macarons in town - that where I buy mine. Make sure to try their Maple syrup macarons. Thanks for the recipes. I will come back for more.

Maya

Hi Clement,

I made a variety of your macarons for a Passover seder on monday night and they were amazingly good, surprising even myself. I'd been worried that they would be too sweet and frosting-y, but they were just perfect. I made two biscuits (plain and chocolate -- adding 1/4c cocoa to the dry ingredients), and three fillings (matcha meringue buttercream, a lovely bitter salty caramel and chocolate ganache), so there were lots of tasty combinations. Your recipe notes were indispensable -- thanks for taking the time to put together such a useful resource!

It's a bit embarassing but, truth be told, I planned the whole meal around the macarons. In order to have butter in the fillings I served roasted fish (to get around the whole 'meat with dairy' issue), which meant that all the side dishes for the main course needed to be changed, which meant the soup course needed to be changed, etc, etc. You get the picture. It kind of snowballed, but boy was it worth it! Thanks again.

Wing

Your recipe is the one that worked best for me. YES, it all boils down to having the right consistency.

By the way, I didn't have to let my macaron sit for an hour. I baked them straight. All batches I made came out perfect. My guests can only say DIVINE when they sink their teeth into my macarons.

Lastly, I get better results when I add the caster sugar just when half of the eggwhite starts to froth (and the eggwhites are fresh).

Just be precise guys and you will get what you want.

Big Vinaka!

sygyzy

Thanks for the wonderful recipe. You have a great site here, I am glad I found it.

This was probably the most frustrated and difficult dessert (or maybe even dish) I made. I used the ziplock piping bag trick and the batter kept breaking through the bag. I even double bagged it but ended up getting at least 1/5th of it on my hands and everywhere but the mats.

With a star tip (closest I could find), the best I could do was make outwardly spiral circles and use my finger to try to smooth it out. It looked like a hypnotic circle. Anyway, it was hard to keep them consistent. I had some blobs that just squirted out.

The easiest part was the buttercream but I felt bad everytime I ate it because I knew exactly what it was made with - lots and lots of butter.

The texture I was looking for was that of Bouchon's macarons which I absolutely love. It's firm and crispy when you first bite into it and then it gets between your teeth and is kind of chewy. That's what I wanted and mostly got it. Mine were not entirely consistent but the taste was there.

Check out pictures: http://www.flickr.com/photos/sygyzy/540244294/in/set-72157600237656195/

Lizzy

I just discovered macarons at my local chocolatier, and have decided they are the most wonderful things anywhere.

I look forward to trying to make them sometime. Lots of the tips here are going to be very helpful, I'm sure. The fleur de sel caramel version sounds *divine.*

Your site is beautiful. I'm sure I'll be back!

C.Love

PLEASE PLEASE PLEASE provide a recipe for the butter caramel filling.

Anna

Hi Clement, it's Anna, Jin's friend! Can I try your macarons sometime? I've been thinking about macarons (and crêpes) ever since I came back from Paris. I was wondering if you'd be willing to make them for my wedding next year (in June 2008). Please email me and let me know!

You should definitely go to Paris, you'd be in gastronomical heaven. All the food and pastries are so wonderful there. I regret not buying some macarons from Ladurée as I was in the shop but didn't get any! But the ones I did buy were on this street called Mouffetard in the Latin Quarter. There were so many pastry shops there it was hard to choose which one to go to!

Carolyn

I just discovered French macarons. Oh. My. God.
This is a cookie I would have probably avoided because I'm always concerned that almond cookies are made with that dreadful (to me) ingredient, almond extract.

I tried a recipe I found through egullet, and I think your blog has pointed me towards some things I did wrong - my batter had peaks and didn't get beautifully domed and shiny.

But I will try with your recipe and suggestions. I can't wait for Christmas to add these to my selection.

Can you post a recipe for butter caramel?

Thanks much.
Carolyn

flynn rhodes

I've just seen a videofashion show on tv.They toured Paris,and went on a maron tasting!I love your site&will experiment.My husband&I have a nice food site for you to see: markandlynnarefamished.blogspot.com
Thank you for the sweet&savory receipes to try.cheers!

bonnie

I was in Paris and London this past February, where I discovered Laduree, and their little gems. I can not tell you how many of the macarons I ate. Yum! Of course trying to find a recipe is rather difficult. I am goign to try your recipe. Can you provide the recipe for the caramel butter? I'm inspired to make the caramel fleur-de-sel variety.

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    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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