Recipe is for 20 macaroons, that's 40 half shells.
For more precise calculations, according to the number of egg-whites you have: please note that for 1 egg white (35 g) you should use 75 g icing sugar and 40 g ground almonds. Allow me to insist on using precise measures for the ingredients in this recipe. I suggest you really weigh everything rather than using volumes, even if you are unused to doing this.
Macarons are always better (smoother) after a night sealed in a box in the fridge.
This recipe can be varied ad infinitum with different fillings and/or colours. For fruit for example, following the basic principles of the recipe you can try: apricot, lime, blackcurrant (mmm!), strawberry, etc... On this page
you will find some ideas. I have noticed that to get the full "macaron effect", you need to serve several colours and flavours at the same time. Your guests (and you) will be delighted.
I think nevertheless that macarons are improved when their filling is a little tangy, fruity, to contrast strongly with their very sweet taste.
If you encounter problems, here are some mistakes which all beginners make (and me most of all):
- Not sieving ground almonds and icing sugar => macarons with blisters, lumps of almonds or sugar.
- Poor mixing of egg-whites and dry ingredients => uneven macarons, almond cakes rather than macarons
- Not waiting the 30 minutes to "form crust" => macarons cracked, insufficiently risen or rounded
- Undercooking => macarons too soft, impossible to remove from baking sheet
- Overcooking => dry macarons
- Trying to remove macarons from baking sheet before completely cooled => macarons break up or split in two
- My macarons are brown despite my green (or other) food colouring => overcooking
And have you test the crust with your finger?
Note that macarons mixture should be strongly coloured, more than a meringue for example, because of the loss of coloring during cooking.
I picked '10 macarons'
Will that make 10 shells or 10 made macarons
2) Yes, and yes, it will be better
3) First make all your macaroons, then only fill all
4) For 1 to 2 days before => fridge, more than 2 days => freezer (a good idea is to make a test with some macaroons in the fridge and some others in the freezer to see how they are after some days)
1)I did followed your receipt and it worked good with me thanks for your receipt and your follow up as well.
2)Can I use 2 racks (2 pans , one at top and other at bottom) and the same time? If so, should I switch them after 6 minutes?
3)After I finish them and finish filling as well, right?
4)When should I keep them in freezer and when should I keep them in fridge?
Thanks again and again for your nice efforts which added a lot of smiles for all of us.
1) If this is your firsts macarons, first make a (or some) test to improve your skill.
2) Make your macarons in different flavours and colours (maybe 3 or 4), this will be more pretty to your guests eyes
3)Transform your kitchen in a macarons factory the day before, make them all in a day, and store the macarons in the fridge once finished.
4) Keep smiling...
Thanks again for everything
Yes, you're probably right it's a matter of humidity, and it's worst in this case if you have a rather bad oven, I'm afraid.
But the first point to improve is certainly the oven, try to get a sophisticated one (electrical, "not a liar" with temperature), and I'm sure you're gonna succeed!
I will be back with the results!
Please note that you should add much more food colouring drops than another recipe, because of the cooking.
it worked very good after delay of 48hrs .i was very happy for the successful
thank you jh for your advises ,
the only thing i need to practice with my forcing bag to get them the same sizes
For the delay, I don't know (never try this), but I don't think so macarons are so fragile and delicate...
Tell us what you get if you try to?
I separate the eggs siff the almond powder with sugar powder & added the egg white ,but I had to leave home @this step,
so I mix the almond with sugar with egg white together on the fridge to continu tomorrow
Will this rewind the recipe??
Thank you ,meroulla
since am using a lot of egg white as i am doing macrons every day ,
how can i use the egg yolk ? can i store them in fridge or freezer ??
please advice & thank you for all honestly advises
What is a Shaum Tortes ?
PS : Please feel free to contact me before coming back to Brest.
PS> My best friend rode Paris Brest Paris in 07 and wished she could have seen more of Brest, so we are going back in September!
Thanks for a fantastic site. Found you via Google