I am so thrilled about the guest post that I will be sharing with you today. Not only does the author take amazingly beautiful photos, but she also makes gorgeous Cakes, Cupcakes, and Macarons. Her name is Linda Lomelino, she’s from Sweden, and she writes on her blog Call me Cupcake.
I asked Linda if she would like to guest blog on CakeJournal, and I am so happy that she accepted! Linda will be sharing her tips and recipe on how to make macarons, and I hope that you will enjoy her post as much as I do. So, thank you, Linda, for guest blogging on CakeJournal today.
Making & Flavoring Macarons
You might know that macarons are highly unreliable cookies, even if you have made them several times. The results can vary from time to time, and sometimes you have no idea what went wrong. It takes some time to figure out what works for you in your kitchen and oven. However, don’t give up! They are definitely not impossible to make, and once you get the hang of them, you’ll be able to make them without even thinking. And once you’ve mastered them, you’ll become a pro in no time!
Also, remember, those macarons are highly addictive, and once you’ve tried them, there’s no turning back! All your friends will probably want to taste them too. How could they not? They are both delicious and pretty to look at!
What You Need to Make Macarons
Ok, let’s get started. First of all, here’s what you’ll need:
1. Strainer
2. Parchment paper
3. Almonds
4. Powdered sugar
5. Granulated sugar
6. Egg whites
7. Bowls
8. Round tip
9. Piping bag
10. Spatula
11. Stand or hand mixer
This is the basic recipe for French meringue macarons, and it makes 35-40 whole macarons.
Ingredients:
- 100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup);
- 100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm;
- 200 gr (1 1/2 cup) powdered sugar;
- 4 tablespoons (about 45 gr) of granulated sugar.
How To Make Macarons Easy in 6 Simple Steps
- Grind the almonds in a food processor. Sift to get rid of any large pieces or lumps.
2. Mix the powdered sugar together with the ground almonds in a food processor.
3. Whip the egg whites with a hand- or stand mixer in a large bowl. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!
4. Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix!
However, if you want to test if the batter has a good consistency, just dollop some batter on a piece of parchment paper. Therefore, if the dollop slowly “flattens”, you’re good to go! If not, just keep folding.
Further advice:
- I usually find that a slightly under-mixed batter is better than an over-mixed one.
- Also, if you want to color your macarons, it’s generally better to use powdered food coloring or pastes that are low in liquid.
- Furthermore, if you, like me, find it difficult to fill a pastry bag with only two hands, put your piping bag in a tall glass or jar.
5. Fill your piping bag and pipe the macarons onto baking sheets. I usually end up with two sheets. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough.
6. Let them set for 60 minutes to form a dry skin.
Cooking Macarons
Heat the oven to 150° C (300 degrees F). Then, bake the macarons for 10-12 minutes in the middle of the oven. Also, keep a close eye on them for the last couple of minutes as they brown easily. Last but not least, you can test if they are done by touching the tip of a macaron. If it “wobbles” they are not done.
Finally, let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, put them back in the oven for a couple of minutes. Last but not least, pipe your filling of choice on a shell and sandwich them together with another shell.
How To Put Macarons Flavors
There is an endless list of flavors you can use for macarons. However, the best way to flavor the shells is to use dry flavorings, such as dried, ground zest from the lime, lemon, or orange. Also, you can replace half of the ground almonds with ground pistachios or any other type of nut. Moreover, if you want to make chocolate shells, just replace 15 grams of the powdered sugar with cocoa powder (that means 185 gr powdered sugar + 15 gr cocoa powder).
Chocolate macarons usually need to be baked for a few minutes more, about 14-15 minutes. However, don’t worry if the shells seem too hard and crunchy. They will be perfect after a day or two in the refrigerator (with filling)! Also, ground instant coffee is a perfect way to add flavor to your shells. Just add 1-2 tablespoons to the dry mixture, depending on how strong you want the coffee flavor to be.
Not to mention, the shells can also be sprinkled with, for example, chopped pistachios or a pinch of sea salt to add even more flavor. Yet, just remember to do this right after you’ve piped the shells on the baking sheet before they form a dry skin.
How To Make Filling For Macarons
You can use any type of filling you like: my favorites are ganaches and buttercream, but you can also use jams and curds if you want to. Suppose the filling contains a lot of liquid, I recommend eating them the same day. If not, keeping them in a day or two (in a box with an air-tight lid, of course) in the refrigerator will only make them taste better!
So, let’s see three of the most common fillings for macarons!
Dark Chocolate Ganache for Best Macaron Recipe
- 150 gr (1 3/8 cup) chopped dark chocolate
- 150 ml (5/8 cup) heavy cream
In creating Dark Chocolate Ganache, put the chocolate in a heat-proof bowl. Then, in a saucepan, bring the cream to a boil and pour the hot cream over the chocolate. Let stand for a minute and then stir until combined. Let cool until firm enough to pipe. This is best served during events like New year.
Vanilla Swiss Meringue Buttercream for Macarons
- 2 large egg whites
- 90 gr (1/2 cup) granulated sugar
- 110 gr (1/2 cup) softened butter (cut into pieces)
- 1 tsp vanilla extract or seeds from 1/2 vanilla bean
In creating Vanilla Swiss Meringue Buttercream, whisk together egg whites and sugar in a heat-proof bowl. Put the bowl in a double boiler with simmering water. Keep whisking until the mixture reaches 65 degrees C (150 degrees F). Remove from heat. Start whipping the mixture with a hand mixer or in a stand mixer until it is white and fluffy, like meringue.
Whip until cool; this can take up to 10 minutes. Add the butter slowly, piece by piece, and keep whipping for another 3 minutes. If the mixture looks soupy and grainy, don’t give up! Just keep whipping, and it’ll come together. Add the vanilla or any other type of flavoring and whip until fully combined.
Italian Meringue Buttercream for Macarons
- 1/2 cup of cold water (120ml)
- 2/4 cup of caster sugar (530ml / 430gr)
- 1 cup of egg whites (about 6 egg whites
- 1/2 pound of soft unsalted butter (680gr)
- 1 tsp of vanilla extract
See my tutorial on making Italian meringue buttercream to create this delicious filling for your macarons. Also, this is not only one of the best-tasting frostings but also great for decorating cupcakes with swirls and covering cakes. So, if you want to create an entire candy bar, this filling is amazing for macarons, cupcakes, and even a beautiful, tasty cake!
Suggested Read: Homemade Ice Cream
Happy Caking!
Finally, just store filled macarons in an air-tight box in the refrigerator for 5-6 days. It is also possible to freeze them once they’re filled if you prefer it that way. All in all, this is it! Now you know all the steps and essential ingredients and tools for making the most delicious and good-looking macarons out there. Of course, you can always improvise with the feeling or decorations, but keep close to the recipe. Making and flavoring the macarons can be a tricky project! But don’t hesitate to make some improvisions, you can flavor it any way you want.
So, now it’s your time to share your experience with this recipe with all of us! Please tell us how it was and show us your results in the comments section below! Also, if you have further questions, do not hesitate to share them. I am here for you and all your sweet projects!
Happy Caking!
Louise
I’m trying this recipe out! Do you have any tips to make them turn out well?
Hi. Love the recipe! Will try it soon.
I’ve been making macarons for over 4 months now and I’ve been baking them everyday, yes everyday. I make notes in my diary as to what I I think went wrong or well and then make my next batch accordingly. This really helps. Some turn out beautifully and some don’t. They are very tricky to work with. I’ve made a few batches where I’ve over mixed just so that I can see the end results and some under mixed. I always use gel colours as it won’t change the consistency. I don’t recommend using liquid. It will change the consistency. I can now tell if the batter is right by how it fills my piping bag. If the mixture is too much for my piping bag then I know I’ve over mixed and it’s become very liquid like. If the mixture fills it up and I don’t have any batter left over then I know the batter is a the right consistency. I can also tell as the way it covers the spatula while im folding it. If it doesn’t cover the spatula any more then its over mixed. I always bake my macs at a low temp for a long time, that way they will keep their colour and not go brown. Im still working on mine! I definitely won’t give up and neither should anyone else. I always use the Italian method as it’s more forgiving than the French. I failed more with the French than Italian.
Hi, I would like to try these, how many macarons does this recipe make, thanks
I know it’s a long shot & a weird question but do you by chance know how I would add like hot cheeto flavor? Thanks in advance!
what?
I would put them in a grinder and use about 10-15 grams in the shells.
I just made these minutes ago, and don’t usually comment on recipes. But DAMN I was impressed. I had little confidence in making macarons, as everybody talks about how hard it is. But this was easy and the result is beautiful and as delicious as store-bought macarons. Thanks!
What is the replacement of egg whites..I am pure vegetarian
Sorry – the entire macaroon comes from a meringue base – which means stiffened egg whites. As far as I know there dis no sort of substitute for egg whites – a very strange natural ingredient protein – sorry these are not veg friendly.
See if you can find a recipe with aquafaba instead of egg whites. GBBS used aquafaba to make merengues during vegan week….just takes more whipping
The vanilla swiss meringue Buttercream is a disaster!! It’s just not working!!!
Hi Louise, I’ve searched so many macaron recipes, but still get confuses, do you have to equal the amount of icing sugar and almond powder? some of the recipes only use 1/2 the amount of almond , some uses equally ? please help. chloe
Chloe,
I came across your question while searching for new ideas for macaron fillings.
An authentic macaron recipe has a very unique texture that can only be created when the recipe includes equal parts (by weight) of powdered sugar and almond flour (powder). (The equal ratio is known by the French as “tant pour tant”).
Since macarons can be very tempermental, people often double the amount of powdered sugar to create a thicker batter. It will produce something that looks mostly like a macaron but has a completely different texture. Since the magic of macarons is all in the texture…. well…. how would other baked goods change if you doubled the amount of sugar in them? They’d be not at all like the original.
I use the Italian meringue method and they work perfectly every time. I did very detailed two posts about making macaroons.
I am definitely making these!! Thanks
how long do day last stored at room temperature?
I guess that they could last for a couple of days. But I will recommend to store them in the refrigerator as it will only make them better.
I age mine in the fridge loosely covered for 5 to 7 days and always strain them through a sieve before using. (:
First try and it’s perfect. Thank you.
I have problem baking it..when it comes out it will be like a normal cookie…suggestions??
what do you mean “like a normal cookie”??? Are they not soft in the middle and crisp on the outside?
Hello! I’ve been having trouble cooking them thoroughly without them browning. I start to see browning start. But they arent fully cooked yet. Suggestions?
Been thinking about lowering it a rack to get it away from the heat source, but i dont wanna risk a failing batch 🙁
Have you tried to lower the temperature and bake for a little longer?
Yes I tried that. Then I get hollow middles. But apparently the remedy to that is to cook higher. So I’m stuck.
There are many recipes on how to make/bake macarons. So maybe you should try another recipe. I am not friends with the macarons….. 🙁 Only had a few good ones. But my oven is also really bad.
i love how the desription is spilled out!! it’t perfect. Where can i get the food coloring?? And what other flavors are there? i want to make them for the holidays and decorate them too. (if that’s even possible). However, I’m just so excited to make them with my auntie.
If i were to use lemon zest how many cups or table spoons would i put in?
I did my first batch and the taste and consistency was really good but the shell is a little hollow inside. What am I doing wrong? Overmixing? Bake time too long?
Just made my first batch!! Thank you!
Is it hard to make
Is there any way to make them without nuts?
No, sorry. Macarons is always made with almonds.
In response to Louise and Lisa:
Actually, there is a recipe with flour, some even with coconut. You will have to Google “Macaroons with All Purpose Flour” the recipe will pop up. They look a little different from almond made Macaroons. They taste just about the same.
Tatiana: I know there is a macaron made with coconut, but it is not like a french macarons made with powdered sugar and almonds. 🙂
When i visited this website it looked really professional and easy. I made these but they turned out disaster, but i’m sure with more practice and concentration they will turn out better.
Practice practice practice!! Macarons are is the most difficult sweet treat I think. But I am keen on trying again soon because I read about grinding the almonds in a (new/clean) coffee grinder. I would love to get that silky smooth surface.
I was taken to this website after reading Hannah Tunnicliffe’s “The Colour of Tea”, which has pretty pictures of macarons on its cover. I’m rather obsessed with macarons but haven’t made them yet. I have made Japs when living in England, one can buy them there – they are most delicious – two meringues held together with whipped cream and rolled in ground almonds (as far as I can remember). Has anyone had them?
Liz, Toronto
Thanks for the recipe, i tried this morning, and i have two problems, i think the consistency wasn’t as thick as needed, how this can be fixed? more sugar? more almond flour?, and second, while baking, it crackled, almost all of them, it was because wasn’t thick enough or what other thing could be the problem? Thanks
Maria
I have not made macarons for quite some times now. Because every batch failed badly. It is hard to say if it could be fixed with more sugar. I would not start to add or cut down. I think that you may have folded the mixture too much? Making and baking macarons is like chemistry…a lot of factors play in the game. The room temperature, the oven, the weather outside and more. There are so many recipes and how to’s on how to make macarons. I can really recomend you to try out different recipes, maybe you find the one that works out for you.
I have tried many recipes and have still not found the right one that works for me.
What is granulated sugar? 🙂
White sugar 🙂
if the mixture with the salt and egg whites is not thickening, what should i do? i have been trying to whip it for 20 mins and its still milky
I would use new egg whites. I have tried this happen to me when making meringue buttercream. I used new egg whites and then they got thick and fluffy. I don’t know what happened but sometimes it wont go as you planned. I hope it works out next time.
Hi. Can I ask- what is powdered sugar?
Powdered sugar is the same as confectioners sugar.
My daughter is passionate about 2 things – Sweden and macarons. How perfect thank you. From Adelaide, Australia
Hi, Thanks for the recipe! Can I ask which concetrated flavouring is best to use in macarons? where can i buy them in UK? thanks!!
I would always try to use natural flavoring if possible. But you can get lots of flavoring from here https://www.thecakedecoratingcompany.co.uk/catalog/advanced_search_result.php?keywords=flavour&x=0&y=0
I have a quick question—
Will the egg whites be ok if they stAnd at room temp?? I’m concerned about them.
The faster you can get back to me the better- I’m making these either tonight or tomorrow morning
Sorry for the late reply. The egg whites will be OK. No problem!
Hi. Is it possible to use just one kind of sugar (either granulated or powdered) instead of using both?
It is best to use granulated sugar for the meringue part. Most of the recipes for macarons uses this. I don’t know what will happen if you use powdered sugar instead for this part.
Hello. Will the end result of the macaroons change if I add colouring to my desired shade? And, I watch from youtube that I have to bang the sheets to let the air bubbles out, is it necessary? Can I let the macaroons rest for 20 mins instead of 1 hour? Thank you.
You can add color if you like, I have not experienced that this will change. I often add the coloring to the meringue mixture. I never tap the baking tray to eliminate air bubbles. I don’t think that 20 mins is enough time to let the macaroons set before baking.
Great description! Thanks for sharing. Greetings from Turkey. PIRIL.
Great description! Thanks for sharing. Greetings from Turkey.
Thankyou for this recipe! After so many fails, this one turned out perfectly!
Can’t wait to try this! Thank you for a well written and illustrated recipe! You’re awesome!
UGGH! they turned out perfectly! i love this recipe! my only mistake was using whole almonds instead of slivered and they turned out more.. buckwheat-looking than just white. i used a buttercream to fill them.. and flavored them with orange, honey and chocolate.
but THANK you for this recipe! clear and precise.
detailed and simple. so easy to follow for those who are just starting to learn baking like me. thank you so much! :0
This was the first time I’ve made macarons and it was quite a success!!
not only were they cute but really really good! I ate it with a semisweet chocolate ganache.
if you want to see how the best one turned out check it out here:
https://i240.photobucket.com/albums/ff316/AquaAzn/prettymacaron.jpg
Looks good 🙂
It’s Arno See vs the Macaroon, and I’ve been beaten down and failed 7 times, my Macaroons don’t have feet and they crumble all the time, so I’m going to try Louise’s recipe, maybe this time I will WIN 🙂
I hope this time it will work for you 🙂
i tried this for a yr7 school project… it didn’t work out well because they never rose up and the second time they started deflating and harded and burnt onto the cooking paper and couldn’t come off. i cooked it longer like you said but it just made it more burnt.
Shirley, I’m sorry that you did not succeed with the macarons. They can be so hard to make because even small changes matters. So my only advise is to try again. I have not made macarons since I had problems with my last batch. Here’s some reading about demystifying macarons https://issuu.com/helened/docs/demystifying_macarons_-_updated?mode=embed&layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml&showFlipBtn=true
Hello there! I first tried to make macarons with Martha Stewart’s recipe but I found yours to be much better for my second try! 🙂 However, they are a bit too sweet for my family and so I was just wondering if it’s possible to reduce the amount of powdered sugar? Would that change any of its looks as a result and is there any advice you would suggest? Thank you in advance! 🙂
I would not recommend to reduce the amount of powdered sugar. The macaron shell is sweet on its own but you can take a little of the sweetness by using more fresh/tart fillings like lemon curd, different jams and so. This can help on the sweetness. Did you use the swiss meringue butter cream? and did you store the macarons in the refrigerator? Macarons is best to eat when they are cold as it makes them more chewy.
I replaced 50g of the 200g of powdered sugar with flour instead and it works and it is less sweeter.
OK! How did they bake then??
Hi! I was wondering if I could use like a strawberry milk powder in place of the almonds to make my macaroons strawberry flavored? I was going to make these for a school bakery sale in two weeks so the sooner you reply the better! Thank you!!
You cannot replace the almonds with the milk powder. It would not be macarons then. If you want strawberry flavor you can fill the shells with a good strawberry jam or Italian meringue buttercream mixed with a little strawberry jam.
The supermarket i buy my baking items from does not sell granulated sugar, only golden granulated sugar. Is it safe to use golden granulated sugar to make macarons?
Granulated sugar is the same as white sugar. I think that you can make it with golden sugar. I have not tried it though.
Omg my sister and I gave this a try. First time ever making French macaroons they turned out just as good as the ones from our local bakery! SO YUMMY AND PRETTY THANKS !!!
Is the dry mixture the rest of the sugar and almond powder???
Is there anything else I can instead of almonds?? My daughter is allergic to all nuts :((
I have a normal oven in my kitchen, nothing fancy.
Fra: Disqus [mailto:]
Sendt: 11. september 2011 11:09
Til: [email protected]
Emne: [cakejournal] Re: How to make macarons
NOTE: This comment is waiting for your approval. It is not yet published on your site. ======
These look amazing…I am sooooooo wanting to try a macaron recipe…I never have made them, but they are SO visually appealing..that my taste buds scream at me to try them out!!!
What can I use to substitute the almonds? I want to make these for my mom. She is allergic to all nuts except peanuts. She likes the ones with coconut but these are prettier. =/ Is there any way to make these and substitute almonds? And or use coconut? I would appreciate any ideas! Thank you!
Passing the grounded almonds through the strainer/sifter takes forever. If you can buy ground almonds then do that it’s a time saver.
Awesome !!!!!!!!!!!!!!!!!!!!!!!!!!
Sorry, I have been sick. I have replied in your other comment.
If they cracked the oven have been too hot. The first time I tried to make macarons they didn’t have feet either. If they are wet/soft they are not done. Try bake them at lower heat and a little longer. Last time I made them everything went wrong. I think it has a lot to do with the oven and the egg whites.
thanks much …
I so am going to try this recipe thank you soooooo much 🙂
my son loves small treats, but he have nuts allergy. what can I replace the almond with??
I macaron whitout almonds is not a real macaron 😉 Why not make some colorful mini meringues instead?
Does the air bubbles appear straight after you piped the shells or after a couple of minutes?
It’s amazing how easy the recipe looks like when you teach! Love your way of teaching! Congratulations!
I tried this recipe a couple of times and I have to admit it was the most stable recipe I’ve tried so far. I still have not managed to come up with a perfect batch, but I got some acceptable results using this, each time learning what I did wrong. I’m hoping to get a perfect batch on my next attempt. Thanks for the recipe and I have to say the pictures look gourgeous!
I am on the learning process too….:-) They can be oh so tricky to make but they taste heavenly 🙂
how come mine keeps cracking up in the oven?
I’s been a while since I made macarons and I am still a novice on that area. My last batch failed badly. It could have been the egg whites, the mixing part, my oven???? Could it be the temperature? Maybe the oven was too hot? Or the “drying time” of the shells before baking. Maybe the shells were too dry in the surface?
I wished that I could give you the right answer but with macarons I still have a lot to learn. I think that I will try again next week.
Having a sleepover with my girlies tonight and we are using this recipe! I hope everything works out. Thanks for the easy, breezy instructions! 🙂
This is great.i think i should try once 😀
trying this right now! wish me luck 🙂 my first time with actual measurements
i love it!
Try and visit Tartelette https://www.tarteletteblog.com/2009/10/recipes-macarons-it-takes-all-sorts-of.html
This is one of the best tutorials I have seen on macarons. It should give anyone the confidence to give them a try. Thanks!
I’m thinking of making these for a baby shower. I like how the ones you made into macaroon pops look–they’re so cute! Do you know if we can bake them using heart-shaped molds, though? All I can find online are piped shapes, and my hands are far from steady =(
I’m thinking of making these for a baby shower. I like how the ones you made into macaroon pops look–they’re so cute! Do you know if we can bake them using heart-shaped molds, though? All I can find online are piped shapes, and my hands are far from steady =(
I dont think that it would be good with heart shaped molds. Try and see if you can find a heart template around 1 1/2″ in size trace the heart shape onto a piece of paper so that you will have lots of hearts. Remember that the mac’s will spread a bit after piping so don’t place them too close.
When you are ready to pipe simply just place a baking sheet on top. Remember to remove the paper template before baking. Hope this makes sense? You can get the idea by looking at this link: https://marvwoodhouse.com/wp-content/uploads/2010/07/zwcok-maccir1-3p8.pdf
thanks! I’m going to start prepping my almonds today, and hopefully I’ll be able to have something baked by the end of this week–fingers crossed =)
I dont think that it would be good with heart shaped molds. Try and see if you can find a heart template around 1 1/2″ in size trace the heart shape onto a piece of paper so that you will have lots of hearts. Remember that the mac’s will spread a bit after piping so don’t place them too close.
When you are ready to pipe simply just place a baking sheet on top. Remember to remove the paper template before baking. Hope this makes sense? You can get the idea by looking at this link: https://marvwoodhouse.com/wp-content/uploads/2010/07/zwcok-maccir1-3p8.pdf
Hi Louise, can I ask what size of round tube that was used? (ie either measurements of diameter or tube number?) Many thanks.
11mm or 12mm
I just made this recipe, they were the wonkiest, lopsided macarons I’ve ever made. Why? I tried out different temperatures, opening the oven door, longer and short baking times….all with the same result. I followed the recipe to the tea. Any ideas?
Olivia, I made mac’s the other day. I needed to do some test and I must say that this time they were a disaster. Because they got a bit browned the first time I made them (where they were overall perfect) I wanted to see how it would go, if I baked them at lower temp. They did not brown, but they were so fragile and thin that I threw them out. Also first time I had over-mixed the batter and found it too runny, so I tried with under-mixed. The batter did not spread out as good as last time. I also used gel color added to the meringue and I think that I might have over whipped the meringue, to get the color even?
So what caused the exact problems for you (or me) is hard to say. It can be the oven, the egg whites (maybe they were too fresh/too “old”), the mixing, the ???. I am planning a test batch soon, where I will correct any of the changes I did.
How many sheets did you make?
Love you’re site… thak you for sharing!
I read a recipe somewhere, and it called for “aging” the egg whites. Meaning, you had to leave the egg whites out for 24hrs. Thoughts?
This recipe calls for the same. I have seen other recipes just use the egg whites out of the refrigerator. In baking it have always been good to let your ingredients reach room temperature. Egg whites gets more volume if they are not cold.
These look absolutely divine and just the push I need to get cracking in the kitchen. I’m an avid follower of your blog and always amazed by your generosity and creativity – thanks :-)!
Just made my first batch ever and they turned out amazing!! I may need to bake them for a minute or 2 more next time. I think I was a little over excited that they were actually forming the “feet” and not cracking. Thanks so much for the helpful post!
Fantastic!!!!
Love your blog, the details and pictures. Nice job!
Fantastic tutorial, awesome pictures! Love it! Thanks.
Just made this tonight and they turned out brilliantly. Excellent tutorial.
Woohoo! Great to hear.
I can buy the almonds already ground into powder but it has brown flecks in it because the skins on the almonds had not been removed. Could you use this instead of grinding the almonds? If not how does one remove the skins from the almonds before grinding?
Place the almonds with skin in a small casserole with cold water about 1 cup. Bring the almonds + water to the boil and let them boil for 2-3 minutes. Pass through a strainer and cool them down with cold water. When they are cold to the touch you can “pinch” the almonds out of the skin. Let the almonds dry on a clean kitchen towel or paper for a couple of hours. I prepare my almonds the day before I grind them.
Louise and Linda, so beautiful! {As usual!}
Thank you for sharing!
xo
I absolutely love this!!!!
Making macarons is on my culinary resolutions list for this year….this post looks like it will be really helpful when I finally get all the kitchen gear in order. And you are right, her pictures are gorgeous!
Wow your macarons are so beautiful and must taste just as heavenly! Thanks for all the fabulous tips and such a detailed tutorial. I gotta try this as I had my first at Laduree in Paris and have been addicted since.
wow…its just great was always look’g for a best macron recipe..:) thank you 🙂
This is really amazing. I’m bookmarking it for further reference. Any experience with the oven? Do you use a gas oven or an electric one? I have one that has no temperature setting and I’m thinking it might interfere with the macaroons cooking properly.
Please write to Linda, since she is the expert on macrons linda(at)callmecupcake(dot)se
How adorable can maccarones be?! I love your cakejournal
Thank you for this tutorial! I have been asked by a friend ot make Macarons for their wedding in September, but I have never tried them, so I am nervous. But at least I have 7 months to practice!
gorgeous pics and recipe
Delphine
I do actually think that Linda baked these in her new gas oven. But I will try and ask her.
Macarons are my new favorite thing lately! I’d love for you to submit this over at the M&T Spotlight: https://www.makeandtakes.com/spotlight
Now this is a great post about macarrons! I’ve benn trying to make them and have almost been successful last time, but that was before such a great tutorial
Thanks for sharing! 🙂
This wonderful tutorial is all because of the gorgeous Linda from Call Me Cupcake http://www.callmecupcake.se
I know what I will be making on Monday!!!! 🙂
Thank you for this amazing post. I follow Linda’s blog she is amazing and so inspiring.
I have no excuses now, I must try them!
Thank you for sharing! Can someone please tell me what the measurement “dl” stands for in your dark choc ganache recipe? Just curious.
Sorry it should have said 150 ml 🙂 “dl” stands for deciliter.
I am salivating and want a macroon NOW!!!! thank you Louise for sharing.
I’v been wanting to try macarons for a while. You might of just given me the push 🙂
wow they look devine. Been wanting to make some, after seeing yours I definately will be 🙂
Love the tutorial.. very detailed. Thanks for sharing! 🙂
Awww nowI want to make some for myself! I’ve only made fake macarons, from clay, but never real ones! Thank you for easy recipe! 🙂
Another great tutorial. Thanks so much!
Thank you so much! I was just reading about these in Elle magazine last night. I told myself to look for a recipe so I can learn how to make them. And you sent the tutorial right to my email! It’s like I manifested it! Haha! Thanks!
guess what I’ll be doing tonight!!!!
I cannot wait to try these! I have been thinking of making them but was afraid they would not turn out but you make them look so easy! Thanks for inspiring me!
Thank you so much for the tutorial. I have a book about macarons and it is not even close to being as wonderful as your explanations. You have done an absolutely fabulous explanation.
This is a wonderful post. Thanks to both of you. The macaroons sound easy but I know they can be a bit tricky.
Wow how gorgeous are those pics! Cant wait to try these! Whats the vest way to store them, and how long do they keep?
Wow how gorgeous are those pics! Cant wait to try these! Whats the vest way to store them, and how long do they keep?
Sjoe, that looks lekker and fun. Thank you.
Sjoe, that looks lekker and fun. Thank you.
I think I have the guts to try these now! fab post!
I think I have the guts to try these now! fab post!
I follow Lindas blogg and she is amazing.
I follow Lindas blogg and she is amazing.
This is great 🙂 I’ll try them this weekend for sure!
This is great 🙂 I’ll try them this weekend for sure!
I tried once and it was a completelly disaster… I will have to try again! 😉
Thank you for sharing the recipe! I’m definitely going to try out myself this weekend.
Thank you for sharing the recipe! I’m definitely going to try out myself this weekend.