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How to Make Macarons

My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/

pixienix at 1:47AM on 05/02/08

From Recipes

How to Make Macarons

Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?

Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).

pixienix at 4:30AM on 04/19/08

From Recipes

How to Make Macarons

oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.

pixienix at 5:15AM on 03/26/08

From Recipes

How to Make Macarons

hello madame mercotte, I've been browsing through your website and I'm absolutely impressed with your talents! I can't seem to open the link that you gave us here though.. I'd really love to try baking these wonderful macarons.. i just finished two small boxes of them that my husband bought for me from his business trip to Japan! I'm desperately looking for some more but I cant find them here in my country :(

pixienix at 4:41AM on 03/24/08

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From Recipes

How to Make Macarons

My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/

pixienix at 1:47AM on 05/02/08

From Recipes

How to Make Macarons

Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?

Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).

pixienix at 4:30AM on 04/19/08

From Recipes

How to Make Macarons

oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.

pixienix at 5:15AM on 03/26/08

From Recipes

How to Make Macarons

hello madame mercotte, I've been browsing through your website and I'm absolutely impressed with your talents! I can't seem to open the link that you gave us here though.. I'd really love to try baking these wonderful macarons.. i just finished two small boxes of them that my husband bought for me from his business trip to Japan! I'm desperately looking for some more but I cant find them here in my country :(

pixienix at 4:41AM on 03/24/08

From Recipes

How to Make Macarons

Hi i've tried making macarons a couple times and ive encountered multiple problems. My first batch was just a regular almond macaron. my batter felt a little thick to me, since when i made a peak, it sank but didn't sink completely back into the batter. I also piped very small dots that time. I rotated the pan halfway during the baking but i didn't leave the door ajar with a wooden spoon. many of the macarons had tumors but non burned and some had offset feet.

My second time was a maraschino cherry flavored macaron where i mmixed in a couple tsps of the liquid from a maraschino cherry jar and some red food coloring with some extra almond to balance it out. The mixture still seemed a little thick to me. I piped larger discs than the first batch. During baking, many tumors formed and after, some had airpockets that opened popped open after i took them out of the oven. One pan also had burnt bottoms.

So how would i increase the perfection rate of these cookies? (ie having smooth surfaces, no burns, no tumors, etc) Also, how would you get rid of the air pockets while piping?
sorry for this gargantuan post i just really want to try and make perfect macarons. :]

aloeveralotion at 6:59PM on 11/30/08

From Recipes

How to Make Macarons

Ok.... I have way too many egg whites left!! I am going to try this!!! Hopefully it'll turn out!!

Got some question, how do I do different flavor Macarons? I was searching around.... and would I be correct to say that you subsititue the granulated sugar for what ever flavor you want? ie cocoa powder.

As for the filling, is there a special name for it when I goggle for different flavors? Or would you by chance have those recipies too?

htead_ht at 2:54AM on 05/15/08

From Recipes

How to Make Macarons

gorgeous. Can't wait to try this myself!

madebymelis at 12:58PM on 04/27/08

From Recipes

How to Make Macarons

Gosh, I really should try and make macarons!

ChristinaINP at 2:13PM on 04/14/08

From Recipes

How to Make Macarons

Hello Pixienix again !!
A new post in english for macarons !!!

http://www.mercotte.fr/wp-content/uploads/files/pdf/synthese%20des%20macarons%20en%20anglais.pdf

mercotte at 11:36AM on 04/08/08

From Recipes

How to Make Macarons

@avantassell: I'm glad to hear you made the macarons! And with feet/poofyness..that's awesome!

You're right, I think lava would've been a better description than...hot, liquidy magma, haha. ;_; It oozes a bit...would probably be more helpful if I made a video of someone making the batter. (rubs chin)

As for the size, poker chip sounds good to me. (I'm trying to envision a poker chip, haha.) I mean, the size is flexible...1.5-2 inches in diameter, maybe? My macarons tasted better on the second day, although they were also sweeter than I would've liked. Ahh, so hard to get the right ratio of ingredients down...

Robyn Lee at 12:03PM on 04/04/08

From Recipes

How to Make Macarons

First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).

It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?

In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).

Again, thank you for all your help--I hope to perfect them by Christmas! :P

avantassell at 11:52AM on 04/04/08

From Recipes

How to Make Macarons


hello Pixienix ! I'm sorry here is the right link !!
Hope you are going to cook good macarons !!
http://www.mercotte.fr/2008/03/20/desperatly-seeking-macarons/

mercotte at 9:38AM on 03/24/08

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