Macarons (the original French macaroons)


Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts.

This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available for each stage. You will also find a page dedicated to fillings for macarons.
1.5M 71 638 4.2
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Last modified on: October 3rd 2019

Keywords for this recipe:MacaroonsMacaronsPastrySmall cakeMeringueEmblematic recipe
For 20 macarons, you will need:

Change these quantities to make: 10 macarons 20 macarons 40 macarons 60 macarons
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 23 min.55 min.20 min.2 hours 38 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Macarons (the original French macaroons)  : Photo of step #1
Sieve 6.4 oz ground almonds into a bowl, and discard any bits of almonds or skin which remain in the sieve.

You can use "white" ground almonds (without skin) or "grey" (with skin), it's a question of taste and appearence of the finished macarons. In my opinion, "grey" almond macarons have more flavour, but less clear colour (natural, green, yellow, pink, etc...).

Stage 2 - 3 min.
Macarons (the original French macaroons)  : Photo of step #2
Sieve 5.3 oz icing sugar into the same bowl.

These siftings (and that which follows) are to obtain a fine mixture of ground almonds and icing sugar, without any small lumps.

Stage 3 - 1 min.
Macarons (the original French macaroons)  : Photo of step #3
Then mix almonds and icing sugar with a whisk, to avoid lumps reforming.

Stage 4 - 10 min.
Macarons (the original French macaroons)  : Photo of step #4
Put 2 egg whites, a few drops of lemon juice and a pinch of salt in a mixer bowl.

Note: If you have several egg-whites in a bowl, and don't know how many, remember that one white egg is about 35 g.

It is also very important to respect the ratio sugar-almonds-egg white with 35 gr of egg white must imperatively 75 gr of icing sugar and 40 gr of almond powder, if you use a weight of egg whites different from those shown, you can use this little calculator:
Egg white : grams

Beat on high speed until stiff adding the tablespoon of sugar halfway through.

Stage 5
Macarons (the original French macaroons)  : Photo of step #5
Add 10 drops food colouring, and beat a few seconds more to mix thoroughly.

Stage 6 - 1 min.
Macarons (the original French macaroons)  : Photo of step #6
We do this, instead of adding colouring before beating, to keep the colour stronger.

Stage 7 - 2 min.
Macarons (the original French macaroons)  : Photo of step #7
Sieve the icing sugar and almonds mixture onto the egg-whites.

Stage 8
Macarons (the original French macaroons)  : Photo of step #8
Tip the bowl slightly and, with a maryse or a spatula (a maryse is much better), mix gently, turning over from top to bottom rather than round.

Stage 9
Macarons (the original French macaroons)  : Photo of step #9
This is the first tricky stage: you should work the mixture, the aim is not to obtain a light mixture (as for a mousse for example)...

Stage 10 - 15 min.
Macarons (the original French macaroons)  : Photo of step #10
...but something slighly runny and shiny.

This process is called "macaroner" in French(to macaron, perhaps?).

Stage 11 - 20 min.
Macarons (the original French macaroons)  : Photo of step #11
With a forcing bag (or a teaspoon, but it's much more difficult), form small heaps of mixture on cooking parchment or silicon paper on a baking sheet about the size of a 2 euro coin (1").

Leave a reasonable space between heaps, because they will spread out a little.

Stage 12 - 1 min.
Macarons (the original French macaroons)  : Photo of step #12
Tap the baking sheet gently on the work surface to spread out the heaps, and to round them (to remove the small point left by raising the forcing bag).

Stage 13
Macarons (the original French macaroons)  : Photo of step #13
See the photos for what happens after tapping the baking sheet.

Stage 14 - 30 min.
Macarons (the original French macaroons)  : Photo of step #14
Leave at room temperature for 30 minutes to one hour, for the heaps to "form a crust".

This is the 2nd tricky stage: this time of "forming crust" is important for macarons which are well rounded, and do not split during cooking.

Stage 15
Macarons (the original French macaroons)  : Photo of step #15
To test if your macarons are sufficiently "crusted", touch a top lightly with your finger: if the dough does not stick to your finger, the macarons are ready.

Stage 16 - 15 min.
Macarons (the original French macaroons)  : Photo of step #16
Then preheat the oven to 160°C or 320°F, and cook for 12 to 15 minutes.

For some mysterious reason I have found that macarons rise best if they are on two baking sheets (one on top of the other) instead of a single one.

Turn the baking sheets (front to back) after 6 minutes for even cooking.

Stage 17 - 20 min.
Macarons (the original French macaroons)  : Photo of step #17
Leave to cool completely before removing the macarons, and place on a wire rack to await filling.

This is the 3rd tricky stage: You should not overcook the macarons, which should stay moist in the middle. Watch the coloration: if you have used food colouring, they should stay that colour and not become brown.

Stage 18 - 5 min.
Macarons (the original French macaroons)  : Photo of step #18
Pair-up the macarons, i.e. by putting together a "top" and a "bottom" of about the same diameter.

Then place "top" and "bottom" beside each other.

Stage 19 - 2 min.
Macarons (the original French macaroons)  : Photo of step #19

The filling

Example: Raspberry macarons

Mix 2.5 oz jam sugar with 3.5 oz Fruit coulis (fruit purée) in a small pan.

Stage 20 - 5 min.
Macarons (the original French macaroons)  : Photo of step #20
Bring to the boil on high heat, and boil for 3 minutes, stirring continuously.

Stage 21 - 5 min.
Macarons (the original French macaroons)  : Photo of step #21
Leave to cool, and begin the assembly when the filling starts to thicken.

Stage 22
Macarons (the original French macaroons)  : Photo of step #22
Spread a teaspoonful of filling on "bottoms".

Stage 23 - 20 min.
Macarons (the original French macaroons)  : Photo of step #23
Then place a "top" on each one, and press together lightly so that filling is squeezed just a little beyond the edge.

Stage 24
Macarons (the original French macaroons)  : Photo of step #24
The macarons are ready. Keep in the refrigerator.
Remarks
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
Keeping
Some days in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,965 Kcal or 8,227 Kj18 gr374 gr44 gr
98 %7 %35 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
411 Kcal or 1,721 Kj4 gr78 gr9 gr
21 %1 %7 %1 %
Per macarons
Energetic valueProteins CarbohydratesFats
98 Kcal or 410 Kj1 gr19 gr2 gr
5 %<1 %2 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 20 macarons : 2.99 €
  • Per macarons : 0.15 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Moist Lemon Cake, How to make marzipan decorations, Linzer torte, Saint Honoré cake, ... All
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Peach Melba, Blackberry and almond fondant tart, Apricot fool, Coupe Augustin, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Caramelized apple rice pudding, Croute à thé, Sweetcrust pastry (pâte sablée), Nanou's apple and almond cake, ... All
Jam sugarJam sugar: You can check-out other recipes which use it, like for example: Quince paste, Clementine sorbet, Fillings for macaroons, ... All
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Your 71 comments or questions on this recipe
  • How to avoid the macaron from sticking to baking paper: remove from oven when finished than gently lift corner of paper add a few drops/ to a teaspoon of water under the paper. This will "steam" and release cookie from paper. Good luck et Bonne chance
    Posted by Anonymous may 29th 2016 at 23:43 (n° 71)
  • I have tried three different macaron recipes and have the same problem every time. They look fabulous and I get so excited that I've done them right but then I try to take them off the tray and they are sticky and uncooked through the middle and bottom with a thin crispy top making it look decent. Ugh! I feel like my oven just sucks because I have no other idea what could be going wrong?! Help!
    Posted by Shauna july 13th 2013 at 11:06 (n° 70)
  • I cross my fingers for you...
    Posted by jh june 16th 2013 at 16:17 (n° 69)
  • No I mean when I mixed in the almond meal and sugar I mixed it till it stretched out a little and looked like lava. But yea maybe I over beat the mirangue. Ill try again and see what happens. Wish me luck
    Posted by Bek june 16th 2013 at 15:47 (n° 68)
  • Maybe you have whisked too much the egg whites? They should be firm (look at the photos), not like lava but instead like a strong shaving foam.
    And have you test the crust with your finger?
    Posted by jh june 15th 2013 at 18:02 (n° 67)
  • So I've failed twice at making Macarons. The second time I was sure I did everything right. I whisked the mirangue to high peaks and missed the batter till it was if a lava insistence and left it to crust for 40 mins. Bake at 150 degrees Celsius for 15 mins. They had a hard shell but the didn't have feet and stuck to the bottom. What did I do wrong??
    Posted by Bek june 15th 2013 at 09:13 (n° 66)
  • Yes, it's better to switch off the fan of the oven, if you can.
    Note that macarons mixture should be strongly coloured, more than a meringue for example, because of the loss of coloring during cooking.
    Posted by jh april 23th 2013 at 17:43 (n° 65)
  • What a great find this is! My problem has been that the macarons always brown slightly, spoiling the colour.I've tried lowering the oven temp but am wary of doing this too much. My oven has quite a strong-seeming fan which can't be swithed off. Could this be the problem?
    Posted by Artylady april 23th 2013 at 17:25 (n° 64)
  • I have overcooked macarons before now, which is probably why they browned slightly and I lost the pastel colours. I've read that when testing to see if they're cooked, you should test them for 'wobble' by gently touching with a fingertip to see if they move. Should they be totally without woble, or is a tiny bit OK? It seems that if i cook for a few more minutes after testing, that's when they brown!
    Posted by Artylady april 23th 2013 at 17:29 (n° 63)
  • I LOve it
    Posted by Anonymous march 20th 2013 at 08:17 (n° 62)
  • "Recipe is for 20 macaroons, that's 40 half shells." said the recipe
    Posted by jh march 18th 2013 at 08:12 (n° 61)
  • Help?
    I picked '10 macarons'
    Will that make 10 shells or 10 made macarons
    Posted by Marlan march 17th 2013 at 22:03 (n° 60)
  • 1) good news!
    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)
    You're welcome...
    Posted by jh february 15th 2013 at 15:04 (n° 59)
  • Thanks for your replay,
    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.
    Posted by Ram february 15th 2013 at 03:47 (n° 58)
  • I suggest you:
    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...
    Posted by jh february 14th 2013 at 08:56 (n° 57)
  • Thanks for your valuable page. I plan to make about 150-200 macarons for special even. How should I do that? I have 1 oven and 2 pans(to use them at the same time), I have about 3 weeks to finish it. Can you give me advice as I don't know how to keep macarons for a long time and keeping a good taste?
    Thanks again for everything
    Posted by Ram february 14th 2013 at 07:23 (n° 56)
  • Let stay a longer time, possibly in a warm and dry place until macaroons top is not sticking.
    Posted by jh december 10th 2012 at 08:46 (n° 55)
  • Thank you so much for the great explanation. I tried yesterday, and the mix was too runny, and then today it was perfect, but like someone above, mine never dried enough. So I put the in the oven anyway, but there was no "foot". I see how it is important to have the top dry so the foot forms, so what should I do? Thanks.
    Posted by Vero december 9th 2012 at 05:54 (n° 54)
  • What a fantastic recipe! Thank you for posting these step-by-step photos. I tried the recipe for the first time last night, and it worked almost perfectly. It would have been perfect if I bothered to sift the almond meal -- my own fault! I love the fact that you can scale up or down this recipe just by clicking the buttons on the page. :)
    Posted by Nerrida september 23th 2012 at 11:13 (n° 53)
  • After 15 min they should be rather hard, so maybe you can increase temperature of your oven, or time in the oven. Don't mind if they are hard, because when furnished (filled ?) they will be softer.
    Posted by jh august 14th 2012 at 11:32 (n° 52)
  • I made chocolate macarons today, I baked them for 15 min but when I tried to removed them from the silicon sheet the bottom were kind of mushy and like a little sticky (I waited around 5mins after taking them out of the oven) so I baked them for 15 more min they looked perfect but they are really hard not soft at all, I guess I overcooked them?? After the 15 min in the oven should they be kind of mushy in the bottom or not? And then cool them more before removing them from the sheet?
    Posted by Gabita81 august 13th 2012 at 07:42 (n° 51)
  • Hello ray,

    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!

    Posted by jh june 24th 2012 at 20:44 (n° 50)
  • Hello! i have been attempting to make macarons recently, but i have the dilemma of the crust not forming even after waiting a period of time and there is not a foot that forms during baking. instead it goes straight from sticking to the baking paper, to becoming burnt! i am thinking it might be due to the humidity of my country? (i am fron singapore, located in south east asia.) i am also using a very low-quality oven..
    Posted by ray june 24th 2012 at 18:59 (n° 49)
  • Maybe you have not enough worked the mixture?
    Posted by jh june 11th 2012 at 18:08 (n° 48)
  • I made the chocolate macarons today and while they come out well, they are not shiny, but a matte brown? When I see chocolate macarons on blogs and the Internet, they are always shiny?
    Posted by cravingthis june 10th 2012 at 23:13 (n° 47)
  • You made macarons easy! I failed my first time but with your amazing tutorial I made lovely little macarons that everyone loved! The tips were genius! Truly amazing!!!!!! Thanks!
    Posted by Sw june 5th 2012 at 03:58 (n° 46)
  • Hope to cook them 2 morrow.

    I will be back with the results!
    Posted by ghfjdkl may 12th 2012 at 18:35 (n° 45)
  • Anytime.
    Posted by jh may 3rd 2012 at 10:15 (n° 44)
  • What time of year are macarons served?
    Posted by Hannah may 3rd 2012 at 06:26 (n° 43)
  • Great recipe but why are mine too flat?
    Posted by cm april 29th 2012 at 23:12 (n° 42)
  • Because you have a great oven, it's probably a matter of working with the mixture before cooking. Possible problems could be : not enough macaroned dough or not enough waiting time for crusting.
    Posted by jh april 23th 2012 at 08:25 (n° 41)
  • Your recipe works perfect for me. I've done a few times and the only complaint is that the feet rise but then deflates after a few minutes of baking while they are still in the oven so I don't get really nice feet. It seems that feet are not strong enough to support the shell. I have tried differents temperatures, with the door completely closed or partially open and sooner or later it happens.I have a professional electric convection oven with two fans at the back and no options to turn off the fan. Can you give me any advice?
    Posted by Elena april 23th 2012 at 02:54 (n° 40)
  • You've pointed one of the worst difficulty with macaroons, keeping the pretty colour vs get perfectly cooked. The problem is the more or longer you cook, the more the colour turn to brown. The difficulty is finding the good equilibrate (can I say this word?) between those 2.

    Please note that you should add much more food colouring drops than another recipe, because of the cooking.

    Good luck!
    Posted by jh april 21th 2012 at 10:11 (n° 39)
  • I mean have I gone wrong, sorry!!
    Posted by Anonymous april 20th 2012 at 23:49 (n° 38)
  • I have made macarons twice, first time they were undercooked and the second time I cooked them for longer and they were supposed to be a pink colour but the shell was brown. However they were perfectly cooked and the insides were pink it was just the shell. I don't think they were overdone cos they were still chewy and macarons consistency. Have u gone wrong or is it just natural with the colour I used?
    Posted by Anonymous april 20th 2012 at 23:47 (n° 37)
  • Hi jh
    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
    Posted by meroula january 5th 2012 at 15:10 (n° 36)
  • Hey, this is French macarons ! :-)
    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?
    Posted by jh january 3rd 2012 at 08:16 (n° 35)
  • Hi, I was trying to make the Italian macarons today.
    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


    Merci ,merulla
    Posted by Meroulla january 2nd 2012 at 22:38 (n° 34)
  • And yes, you can freeze egg yolks. The good idea about this operation could be to make small "packets" of 1 or 2 egg yolks instead of a big one, it will be easier to separate, de-froze and use.
    Posted by jh december 27th 2011 at 11:07 (n° 33)
  • Hi,To have ideas to use egg yolk, you can use the "search in recipes" item menu. There is 30 recipes using it. I especially love the crème brulée.
    Posted by jh december 27th 2011 at 11:06 (n° 32)
  • Hi,
    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
    Posted by meroula december 26th 2011 at 23:00 (n° 31)
  • Why do they crack on top? How do I fix this for next time?
    Posted by Opal november 17th 2011 at 20:33 (n° 30)
  • Best recipe ever..i tried this recipe after failing 3 times..Thank you sooo much..i follwed it step-by-step and it was perfect!
    Posted by Naseera november 8th 2011 at 18:25 (n° 29)
  • Maybe you have too much, or too strongly, mix egg white with the mixture?
    Posted by jh october 22th 2011 at 13:43 (n° 28)
  • Thanks for all the tips. I am trying my 1st batch , top good but they spread too far. What did I do wrong?
    Posted by Noela october 19th 2011 at 01:55 (n° 27)
  • It's possibly a matter of cooking time or cooking temperature, maybe your oven is to low in temperature. Try to increase temperature, or cooking time.
    Posted by jh april 17th 2011 at 10:57 (n° 26)
  • My macarons are stuck to the baking paper. When I tried to remove them, only the upper crust came off and left some soft macarons on the paper. I waited overnight to remove. What do you think is wrong with them? Can you please advise? Thanks in advance.
    Posted by Raspberries april 16th 2011 at 09:56 (n° 25)
  • Hello! Thank you for the recipe. I made using your recipe for 20 macarons for the first time today. There are several things wrong with them. Most are cracked but 2 are smooth. I waited about 55 minutes (dry to the touch) to crust before baking. The mixture was runny (perhaps a little bit too runny than in your picture), therefore the end result I have fairly flat macarons. I made my own piping bag and I think I cut the hole (nozzle) too big. I think what I did wrong was not to weigh the egg white and not to use a proper piping bag with a fitted nozzle. They are cooling now but I am delighted because I know the result will be better next time. I will make some again tomorrow. I won't bother with the filling just yet. When they are perfect (one day, hopefully soon!) then I will make some filling. Thank you for the tips as well.
    Posted by Raspberries april 15th 2011 at 11:22 (n° 24)
  • Yes, each egg white is about 30 grams.
    Posted by jh january 27th 2011 at 08:19 (n° 23)
  • Lovely macarons and I like your step by step guide. May I know 2 egg whites is about how many grams?
    Posted by Lisa january 27th 2011 at 00:44 (n° 22)
  • YES! I MUST TRY THIS! I've tried several recipes and none of them worked! I have some baking in the oven right now under directions from another recipe but it looks a complete disappointment.. I can't wait to try this tomorrow!
    Posted by Anonymous december 8th 2010 at 13:54 (n° 21)
  • Sure! The most important thing is to remember that you are making macarons, not a mousse or something else. That's why the dough should be runny, you don't need to make something fluffy at all, but a dough almost liquid. And to do that you need to mix the dough lightly, turning it, using a soft spatula (for a good deal of time for beginners I'm afraid) until it get this famous runny and shinny state.The best way to do is not to turning dough, not like for a cake for example, but turning around instead with the soft spatula. Turning around and raise the dough, turning around and raise, and again, and again...It is a so special process or gesture that in French pastry it's a dedicated verb "macaroner", which could be something like "to macaroon".I hope this help?
    Posted by jh september 19th 2010 at 09:42 (n° 20)
  • Hey i'm not sure how to do the first tricky step where you make the dough runny. Can you explain it? Thanks for sharing this great recipe. =)
    Posted by Shy september 19th 2010 at 08:59 (n° 19)
  • I was in London a few weeks ago, and I saw a Ladurée shop full of macarons, the price write on the windows was xx£ (I don't remember, but expensive surely) for 10 macaroOns.I'm gonna modify the recipe right now! Thank you for this interesting precision.
    Posted by jh september 4th 2010 at 07:02 (n° 18)
  • This recipe looks brilliant!But I must say that it should be macarOns in English as well.MacarOOns are actually the nutty chocolates with coconuts and is completely different in texture and taste.As a fervent macaron lover, it is sad to see that this delicate french pastry is misnamed by most people. I was surprised when I went to this one art gallery cafe and found that even this fancy cafe actually labelled the pastry as macarOONs not macarons.
    Posted by macarOns september 3rd 2010 at 23:27 (n° 17)
  • Just finished following this recipi BRILLIANT . my colors were a little darker but the good thing is i know were i went wrong the Phone rand darn it but they are not 2 bad thanks again
    Posted by frangiepan august 25th 2010 at 16:50 (n° 16)
  • To nina: maybe the ambiant air is not dry enough, where you are, to 'crust'?Carry on, you will finally succeed!
    Posted by jh april 6th 2010 at 13:15 (n° 15)
  • I'm afraid ground almonds could not be replaced, I had try to make hazelnut macaroons a few weekfs ago, and it was a complete crash. Mixture should be runny, see photos to know how much.
    Posted by jh april 6th 2010 at 13:13 (n° 14)
  • I am half way through making a batch of macaroons. at the moment they are sitting waiting to 'crust' it has been over 2 hours and they are still sticky. the only progress they have made is leeking food colouring out the side, this is the second time i have tried making these today.
    Posted by nina april 6th 2010 at 03:06 (n° 13)
  • This is great recipe, but what can i substitue in for ground almonds? and i'm wondering if the mixture should be runny or like dough. mine was runny and it just messed up the piping bag. so now i am going to try again with ground macadamias?
    Posted by Anonymous april 5th 2010 at 23:18 (n° 12)
  • It is 80 gr ground almond and 30 g cocoa powder. To be not so precise a teaspoon of cocoa powder is enough because it's only a matter of color, not of taste which will come with inside chocolate ganache.See fillings for macaroons about that.
    Posted by jh february 24th 2010 at 09:25 (n° 11)
  • So the recipe for the chocolate macaroon is 2 egg whites150 g icing sugar50 g ground almonds1 tablespoon caster sugar30g cocoa powderBake at 160c for 12 to 15 min. Or is it 80g ground almond and 30g cocoa powder?
    Posted by christine february 22th 2010 at 14:50 (n° 10)
  • Usually when surface "fall" when out of the oven, it's ofently a matter of temperature (a bit not enough hot) or cooking time (a bit too short).
    Posted by jh february 22th 2010 at 13:29 (n° 9)
  • I have baked the chocolate macaron using your recipe. I add 30g of cocoa powder and subsitube 30g from the ground almond. The macaron in the oven was baked beautiful with smooth surface and nice feets but when out of the oven, the surface started to be uneven What is the reason behind it or did i use the wrong recipe for the chocolate macaron?
    Posted by christine february 22th 2010 at 12:55 (n° 8)
  • Happy new year too !1h15 is a bit long but not so much, have you check the top with your finger?Sticking macaroons is often a matter of cooking time or temperature oven.See the "If you encounter problems" in the recipe there is tips there to help you.
    Posted by jh january 2nd 2010 at 11:08 (n° 7)
  • Thanks for your advices. i made another batch. it looked better. but it is too flat and not chewy enough for my liking. its top layer is a little too crisp. [i left it out for about 1h15mins this time, was it the long timing that caused it?] the bases sticks to the baking paper i use. how should i correct these problems?happy new year to you! (:
    Posted by Jocelyn december 31th 2009 at 14:43 (n° 6)
  • You're welcome !For the peak on top, it's possibly that they have not leave enough before cooking for crusting. Have you use the tips to check how it stick with your finger?And for the cooking time, try to leave your oven closed and for 12 minutes (maybe more, it depend of your oven, look how your macaroons are after this time).Bonne chance !
    Posted by jh december 31th 2009 at 09:19 (n° 5)
  • Thank you so much! i failed 2 times before and was about to give up. it was then i found this page. the pictures were promising. so i decided to give it a try and, yes, i did it! however, they are cracked[i did leave it for more than 30mins outside] and they have a peak at the top and looks like a hill. it deflates after a while looking flat and empty. its a little brown on the sides and i have only baked it for 8 and a half minutes opening the oven at 6mins. how should i fix it???
    Posted by Jocelyn december 31th 2009 at 04:52 (n° 4)
  • Thank you Annie for this appreciation.
    What is a Shaum Tortes ?

    PS : Please feel free to contact me before coming back to Brest.
    Posted by jh august 5th 2009 at 09:41 (n° 3)
  • This is the best macaron recipe I hae ever seen, step by step with photos. I generally use egg whites for Shaum Tortes, but now will try macarons, especially after eating Thomas Kellers at Bouchon.

    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
    Posted by Annie august 4th 2009 at 19:02 (n° 2)
  • At last, a readable french recipe ;-)
    Posted by Emma september 16th 2008 at 09:22 (n° 1)
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