Mad About Macarons Readers’ Forum

Post your comments or queries below (form at the bottom of the page) and I’ll respond as soon as I can. Please note that this is a not-for-profit website and I do this as a hobby. I’ll do my best to answer you as soon as I can. If you do have a question, please check out the FAQ page or scroll down this page, as it could already be answered for you.

Oh, and if you like the book, why not post a short book review online, either via Amazon or your online bookseller. This is always really appreciated!
Thank you!

387 Responses to Mad About Macarons Readers’ Forum

  1. Victoria September 29, 2014 at 21:33 #

    Hi Jill,

    I have been making macarons for a few months now and they have been perfect after some tweeking! How ever suddenly they have started rising more than before and the feet coming out of the side and as they cool down they go soft and have paper thin shells. I can’t see where i’m going wrong. Lots of blogs have said it’s over mixing but they still have nipples on when I pip them, so not sure that’s right. Any idea’s ?? Thank you.

    • Jill September 30, 2014 at 11:05 #

      Hi Victoria. So difficult to tell with so little info. Which recipe are you using? And ohlala, nipples on them? If you have points on your macarons that don’t smooth out then it’s really not enough mixing or too much icing sugar/ground almonds to meringue. You say this happened suddenly so it was all working before? Have you changed your egg whites since, or oven (your biggest culprit)? The problem with macarons rising more then deflating to thin shells could be due to you opening up the oven during baking or not quite baking them long enough.

      • Victoria September 30, 2014 at 15:14 #

        A little more info.. 100g of ground almonds, 100g icing sugar milled together. 37g egg white. 100g caster sugar for the italian meringue, plus 23g of water and 37g egg white. I rest them and they form a good skin. I bake them at 140 c/ 285 f. I bake for 16 minutes. I have changed nothing in the ingredients and the oven is the same. They used to have nice hard shells and good feet and all cooked inside but now they have paper thin tops and feet that come out of the side more. I must be doing some thing wrong… Any idea’s? Thank you :)

        • Jill September 30, 2014 at 15:44 #

          Ah, you’re using a different recipe so I’m not really sure on this one. I use the French meringue method, as I find it easier and has just as good results but hey, it’s your decision!
          Strange that you changed nothing and all of a sudden it’s not working. You using the same egg whites? Protruding macaron feet are due to an oven that’s too hot. But for italian macarons (you don’t really need to let them rest before baking) problems with feet is oven temp and that it’s too low! Personally I use 155°C fan oven for my French ones so perhaps yours is a bit low. I would recommend experimenting with your oven: place a tray further up or down and see what’s best – and if you’re not sure of your oven temp for the recipe you’re following, try checking it out with an oven thermometer. Hope that helps!

          • Victoria September 30, 2014 at 20:55 #

            Thank you. I will do some experimenting :)

  2. Anna August 27, 2014 at 15:14 #

    Hi Jill,

    I’m just leaving a little word to say thank you: even though the macarons I make aren’t as perfect as yours, I love the final taste and my kids are trying to make some now :) .
    thank you soooo much to have published this book on macarons.
    Anna

  3. Paula August 10, 2014 at 06:07 #

    Hi Jill, thank you for your book! I especially like your flavour and beverage pairing tips! I’m in the same situation as your other reader in the March post re: making macaron for a wedding. This time, the wedding will be in late September. My challenge is the humidity once it starts raining in the northwest US. So my strategy is to start baking when the sun is out some time early September. I’m hoping to do a swiss meringue buttercream and ganache filling. Question is: should I fill the macaron with these and freeze them? How long will they stay ‘good’ in the freezer in your experience especially with these 2 kinds of filling? Or should I freeze just the shells and fill 2 days prior? Which method will be safest and provide the most consistent results? Your help much appreciated!

    • Jill August 10, 2014 at 15:22 #

      Hi Paula,
      Glad you like the book. Honestly, if I believed that I couldn’t make macarons every time it was humid and raining (like this week in Paris), I’d hardly ever make them! I don’t see this a problem, really. As I say in the book, there’s no problem with freezing up to a couple of months. Ideally for a Sept wedding is to make as many as you can ‘fresh’ – esp the buttercream ones as they will lose flavour slightly. Chocolate ganache ones are great for freezing. Freezing whole or shells not much of an issue – would do just as you think best for your own organisation. I’d go for a bit of both!
      Have fun.

      • Paula August 16, 2014 at 11:22 #

        Thanks Jill! Back to making more macarons this weekend!

  4. Sharon August 2, 2014 at 20:07 #

    Help, help, help!

    I have bought your book and im having continuous problems such as flat paper thin macarons, cracked macarons, no feet, either come out over cooked or undercooked. Im really struggling can you help?

    Ive tried not as much mixing, more mixing, lower oven temp, higher temp, longer in the oven, less time in the oven, leaving them to set an hour first, banging the tray. Im .lost now.

    • Jill August 4, 2014 at 16:53 #

      Hi Sharon,
      Apologies late reply been on hols. What on earth is going on? This is a first. OK, difficult to tell just online without much more info but from what you say, I don’t bang the tray and all that. Are you really following the MaM recipe to the letter and sticking to that same recipe? I know that many people are so up tight about making them, they look on the internet and chop and change between recipes…. well don’t! If all these things are happening, I’d start off by saying it’s in your egg whites. Ensure they are good quality, organic, like I say. Age them for 3-4 days and ensure you beat them enough to firm peaks. Then let me know how you get on. Take heart. You’ll do it!

  5. Shoyeb June 11, 2014 at 12:49 #

    Hi all macaroon bakers,

    Love to hear more and more people are getting into macaroons.

    I have lovely boxes and trays for the macaroons catering from 3 macaroons to 70 macaroons in a tray.

    Prices are very reasonable.

    Please let me know if your interested…

    Shoyeb_7@live.co.uk

  6. steven June 4, 2014 at 09:38 #

    Do u want to buy the high quality macarons baking sheet?we are the supplier in China who is specializing in manufacturing the silicone baking sheet,pls click our link to talk with me on alibaba,thank you
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  7. SusanS May 29, 2014 at 01:57 #

    I bought the first U.S. edition of the book. Is there a way to get the troubleshooting guide for the later editions without having to buy the book again?

    • Jill June 1, 2014 at 16:38 #

      Hi Susan,
      I’ve sent you an email. Cheers, Jill.

  8. Emily May 27, 2014 at 13:05 #

    Hi Jill
    Ive been making macarons for a month or so now trying once or twice a week to get it right. What I always seem to come out with is brown or very slightly brown macarons.
    The inside is perfect and not too hard but if I turn the oven down and cook for a longer time the insides fall while still in the oven. Ive got a fan oven but I can change it to bottom or top heat elements too and I’ve tried both with the same result.

    Am I just going to have to accept my brownish macarons? :(

    Thanks =]

    • Jill May 27, 2014 at 22:11 #

      Hi Emily,
      Have you tried placing a baking tray below or above the macaron shelf? This may help, depending on your oven. In the worst case scenario, disguise them with edible metallic lustre or a dusting of cocoa powder. The taste will still be wonderful!

  9. Pamela May 19, 2014 at 18:27 #

    Hi Jill, I was just wondering if it is possible to make authentic tasting macarons without any nut or seed flour? My daughter is fascinated with them but is nut and seed allergic. I would love to treat her to a nutfree version.

    Thanks

    • Jill May 19, 2014 at 18:38 #

      Hi Pamela,
      It just so happens that I have a nut free version in the book! My recipe uses quinoa for something different. Please just check with your health food store, though, since I’ve not come across seed allergies before since was going to suggest sunflower seeds ground to replace the almond/nut flour in the other recipes in the book.

      • Pamela May 19, 2014 at 23:20 #

        Thanks. Just about to order the book. sesame seeds are the real problem. She can eat pumpkin seeds and nigella seeds. Allergies are all different, unfortunately.

  10. Kali Jennings April 7, 2014 at 16:24 #

    Hi Jill – I had your book for a birthday present in January and my kitchen has succumbed to macaron enthusiasm! So far I have made chocolate, lemon, pistachio, chocolate and ginger, coffee and an invented rhubarb and cassis. They have all tasted great – my family and friends are delighted! I did have a problem when I improvised with the rhubarb and cassis. I borrowed from the tutti frutti macaron recipe, sticking with the same sort of quantities of fruit and cassis and used salted butter as the recipe just asked for organic butter rather than unsalted. After a day or so the macarons became wet and mushy. Should I have stuck with unsalted butter? I am keen to have a go at the hibiscus, blood orange and campari macarons on your website, so would like to get the salted/unsalted butter thing right! Another question: hibiscus infusion – is this a question of finding dried hibiscus flowers and infusing them in hot water? If so, should I be trying to get a more intense flavour (stronger infusion) than if I were making a ‘hibiscus tea’?

    • Jill April 7, 2014 at 18:37 #

      Hi Kali,
      Thrilled to hear you’re loving the macarons! For your invented rhubarb (lovely combo with the cassis, btw) macarons, there must have been rather too much liquid. Rhubarb is a tricky one so would increase the cornflour quantities. All recipes in the book use unsalted butter but this wouldn’t affect the liquid.
      For the hibiscus on the website, yes, I used dried hibiscus flowers (or rather, carcadé, as I mention on the website, which is an infusion.) Yes, I’d just infuse the flowers or ‘tea’ in the hot water. The blood orange and campari will add the flavour to balance it out just right. The hibiscus adds the depth of colour. Have fun!

      • Kali Jennings April 7, 2014 at 19:33 #

        Thank you Jill. Quite excited now about the the hibiscus, blood orange and campari!

  11. Chloe March 28, 2014 at 17:07 #

    Hi Jill

    I have just purchased your book and am super excited to get started. I am making macarons for my friends wedding and so am planning to make them in advance and freeze them as the books says this is ok. My only concern is that you suggest serving after an hour of them being out of the freezer whereas I have to transport them to the venue which is a 4 hour drive away.

    Will the macarons be ok if I take them straight from the freezer in their boxes, and transport them in cool boxes with ice-packs then to the refrigerators at the venue before I take them out an hour before serving?

    The alternative is just to freeze the shells now and to fill them 1/2 days before the wedding and refrigerate….(transporting as above). Which would you recommend? I am making the lemon meringue, rose and pistachio/dark chocolate versions. I just dont want them to go soggy or to go bad (as they have cream in the filling).

    I would welcome your thoughts

    Thanks v much
    Chloe x

    • Jill March 29, 2014 at 12:41 #

      How exciting, Chloe, and what an honour to make macarons for your friend’s big day.

      Your first scenario sounds absolutely fine. If you transport them in cooler boxes, then please do ensure that the cooler packs don’t come in contact with the macaron boxes, as humidity is a macaron’s nightmare. The other alternative is ok too. Great as a back up. Personally I’d do more complete macarons so they have time to ‘infuse’.

      Have fun and congrats to the happy couple!
      Jill x

      • Chloe March 29, 2014 at 21:48 #

        Hi Jill
        Thanks so much for your prompt reply. I really appreciate it! 30 down, 90 to go:)

  12. Holly January 27, 2014 at 05:32 #

    Hi Jill! Love your book and your recipe. I’ve made 6 batches now and they each seem to be turning out better, but I’ve noticed that none of them have very noticeable feet. There’s a bit of a foot there, but not like so many other photos I’ve seen.

    What are your suggestions for developing better more pronounced feet, using parchment?

    • Jill January 27, 2014 at 12:14 #

      Hi Holly,
      How to get macaron feet is dependant on a few simple steps. To make your macaron feet higher, I suggest whipping up the egg whites firmly enough and then not too much macaronnage mixing, so that your batter isn’t runny (as per recipe instructions). Ensure you air the shells enough before baking and that the oven temperature isn’t too low (if you’re not sure if your oven is performing as it says it is, then check with an oven thermometer). Wishing you perfect macaron feet!

      • Holly January 28, 2014 at 09:07 #

        Jill,

        Thanks hugely for the advice. I have another question. I have to make about 150 macarons (3 different flavours) for an event coming up. Can I just take the recipe in your book and triple or quadruple it and things work out fine?

        Any advice for making large batches?

        Thanks again!

        • Jill January 28, 2014 at 14:38 #

          Yes you can double or triple the recipe no problem but once you’re dealing with bigger doses, it does make it less easy using the piping bag! Using the recipe, the 150g egg whites will give you at least 40 medium-large macarons, if not more. You want to have 3 different flavours? I simply suggest making 3 different recipe batches using different colours (say, one chocolate, one pistachio, one exotic fruits), pipe them out slightly smaller and you can mix up the shells for a pretty double colour. That will give you plain chocolate macarons, pistachio macarons, exotic fruit macarons, chocolate-exotic fruits, and chocolate-pistachio just making 3 shell batches. Hope this helps and enjoy yourself!

  13. Clara January 12, 2014 at 18:09 #

    Dear Jill,

    I received your book for Christmas. Having made macarons before (with a different recipe), I am looking forward to trying your flavours. I have a couple of queries that I hope you can help me with.

    Firstly, I have a fan oven, which may make things a little unpredictable! I have been advised to bake at 150 fan, but I note that you recommend 160 fan – any thoughts?!

    Secondly, when using powdered colours, what do you mean by a ‘dash’ of colour (particularly when using two parts of one colour to one part of another)?

    Finally (!), I have made ganache and buttercream fillings, but never crème patisserie fillings. When you add the milk to the egg mix and return to the pan, stirring until it thickens, what heat should this be at? (Low to medium?) Also, when you boil the milk and pour it over the egg mixture, should it be slightly cooled so as to avoid scrambling the eggs?!

    Sorry for so many questions, but thank you in advance for all your help.

    Clara

    • Jill January 12, 2014 at 18:35 #

      Hi Clara,
      Happy New Year with another macaron recipe! Look forward to hearing how you get on, once you make them. In the meantime, it’s great you have a fan oven. I recommend 160 fan but it can depend on your oven. I changed ovens 2 years ago and found I needed to change it to 155°C fan so it’s how you find it yourself but don’t go any lower than 150. Powdered colours are so intense I use just a dash – not even ½ tsp. You’ll see for yourself – just add a bit powder from the tip of a knife and you’ll see for yourself how it colours up the egg whites beautifully. If you feel it needs a bit more then add some. For the creamy filling it’s low to medium heat. When you boil the milk, no need to cool anything: please just follow the instructions, as the milk is boiled, not the egg mixture. Add it quickly and whisk quickly back on the low-medium heat. It shouldn’t scramble them, don’t worry.
      Enjoy your macaron making and relax! ;-)

      • Clara January 18, 2014 at 21:38 #

        Hi Jill,

        Thank you for your detailed reply. I have another question! You mentioned using ‘powder’ colours, but when I look at the stockists you recommend, they either sell colour ‘pastes’ or colour ‘dusts’. Is dust the same as powder? Which will provide the better intensity, as i have yet to find someone selling a powder.

        With very many thanks,

        Clara

        • Jill January 23, 2014 at 18:10 #

          Hi Clara,
          Dust lustre refers more to shiny, brilliant metallic shades, but it depends on the make. I’m sure your local baking supplier can help you on particular brands but I see now that ‘dust’ does look like powdered colouring. For pastes, these are great – although sometimes the pastes/gels tend to lose their colour intensity in the oven – so ensure you add a bit more than you would normally.

      • Clara February 1, 2014 at 20:32 #

        Hi Jill,

        I have now attempted my first batch, and they were relatively successful – they all had feet at least! A couple looked like they had air bubble marks/dimples in them – should I have banged them a bit more? Also, i used siliconised parchment, but they still stuck a little more than I think they should have. I cooked them at 155 degrees. Should I have tried 160? Is there any other reason for it?

        Thanks so much!

        Heather

        • Jill February 3, 2014 at 10:28 #

          Hi Heather, (now confused since you appear as Clara)

          Great news – and with your happy feet, too! Really, to be honest, if it’s just a couple of shells you’re talking about the dimples – I don’t normally worry about that. But yes, for air bubbles, you could beat the mixture a tiny bit more. I would say, however, that using silicon parchment isn’t the best parchment to use for macarons. See my silicone mat review for much more details. Just use good quality parchment paper, which helps your macaron feet, too.

          • Clara March 30, 2014 at 21:58 #

            Hi Jill,

            I have been practising macaroons (your salted caramel was amazing!). I made some lemon ones for mother’s day following your recipe. Perfect macaroons. The cream filling seemed to thicken fine and didn’t split. But, after only 24 hours in the fridge the macaroons were completely soggy. I ran out of cream filling so filled some with lemon curd and these stayed firm. Why did the cream make them soggy? It didn’t look split, so where did it go wrong? I am worried as I would like to make the rose macaroons but again these have a cream filling. Maybe a rose buttercream instead?

            Thanks so much!

          • Jill March 31, 2014 at 09:56 #

            Hi Clara,

            Glad you love the salted caramel ones. Only one thing to say is that you’re using too much filling! The amount of filling is just enough for the shells so if you ran out, you just filled them too much, hence a bit soggy. No probs!

  14. flor December 9, 2013 at 19:34 #

    hi Jill

    I’ve tried adjusting oven temp the past week and all of them seem to be hallow and the colour on the shell have spots .. how do you fix the hallow?

    I heard adding egg white powder to minimize the errors.
    if so how many should I add to your recipe? and will egg white powder affect the texture?

    Thanks

    • Jill December 10, 2013 at 12:42 #

      Hello again Flor,
      For the spots, it sounds like you could be mixing the batter a bit too much and for the hollows, it’s mainly due to the oven – especially taking them out before they’re fully baked.
      As for the egg white powder, with my recipe I’ve never needed to use this but you may need to if following another recipe that needs it, as many are different.
      All the best,
      Jill

  15. Sue Voss December 7, 2013 at 16:04 #

    Hi

    I emailed you earlier and then realised there is no step 3 in the basic recipe – it goes straight from 2 to 4!

    In the book you say if mix is too runny the macarons will be flat. Mine was – is this because I overworked the mixture?

    Sue

    • Jill December 7, 2013 at 18:08 #

      Gosh, Sue – you must have the first original print of the book which had this error with the page turn. Don’t worry, each step is correct and there is none missing.
      Yes, one possibility is you overworked the mixture and another is that you didn’t beat the egg whites enough. You’ll get it better the next time, don’t worry!

      For anyone reading this, in the 2nd edition (5 printings later start 2012), I have a troubleshooting section which explains this and more.

  16. flor December 4, 2013 at 21:27 #

    hi jill

    I’ve been making macarons for a year now, mostly with the recipes from your book i can say appearance wise they are ok….. but it’s just the maturing phase that doesn’t seem to work for me at all. i filled my macarons and i have tried putting them in the fridge from 24hours and take them out to room temp , i also try 48 hours in the fridge and taking them out and 3 days in the fridge and so on. but none of them gives me the correct texture. i m getting “Stiff chewy” overall texture and no crunchy thin egg shell as described.
    i also tried NOT putting the filled macarons in the fridge for 3 days and it seems to be soft with very very little crunch to the shell.. but fillings at room temperature for 3 days seems kind of dangerous.

    What is your suggestion?? i m frustrated …

    also the shells will form wet dots after 2 or 3 days.
    more problems @@@

    Thanks jill

    • flor December 4, 2013 at 21:51 #

      also i have tried putting them in air tight glass containers to mature and just normal cake boxes to mature. (the normal cake boxes made it all very soft

      what are the difference anyway with what type of containers you use? everyone on line suggest air tight containers

      • Jill December 4, 2013 at 22:54 #

        I use just normal paper pastry boxes/normal cake boxes as you mention but see my previous response, as it’s all related. Take heart: by tweaking these small areas, you’ll have it sussed in no time. Your major culprit here all points to your oven!

    • Jill December 4, 2013 at 22:52 #

      Hello Flor,
      Don’t worry. Normally it maybe that the macarons are too soggy with too much filling; in your case it sounds like you’re over-baking the macaron shells, making the overall texture dry and chewy. I would suggest testing your oven temperature with a thermometer, moving the tray up or down (depending on your oven, just getting to know it better) or adjusting the temperature very slightly (up and down) until you find what’s right for you.
      Please, on the other hand, do not leave the macarons out of the fridge, for safety/health reasons. I never mentioned this in the book and would certainly never recommend this. Wet dots, as I mention in the 2nd edition, is due to over-beating the mixture and/or over grinding the almonds.

      • flor December 5, 2013 at 06:07 #

        Thanks alot Jill,

        so does that mean the filled macarons wont mature correctly if i over baked the shell?

        i will give it a try with the oven testing.

        • Jill December 5, 2013 at 15:20 #

          That’s right: if they’re too hard and over-baked, the filling can’t penetrate into the shell. You’ll get there! Enjoy macaroning.

          • flor December 5, 2013 at 16:48 #

            Thanks so much Jill
            i’ll give it a try this week … =)

  17. Helena November 18, 2013 at 02:04 #

    Jill – I’ve had some pretty good success making macarons. The one problem I am having is getting nice, uniformly round shells. I get some that are oval, some that arelarger than others, etc. I am using a paper template, but I wonder if those silicon macaron baking mats are any good? I just want my shells to all be the same size. Are maybe you have other words of wisdom. Thanks!

    • Jill November 18, 2013 at 11:36 #

      Hi Helena,
      I’ve given a whole blog post to a silicone mat review – in my view you don’t need one. By following the macaron recipe steps in the book to the letter, you’ll have a batter that’s stiff enough to work with, using the pastry bag to pipe out nice rounds. Just ensure you whip your egg whites enough to make the batter easy to work with.

      • Helena November 19, 2013 at 02:15 #

        Thanks for the fast reply! I ordered your book – can’t wait to read it.

        I found your silicon mat review – I will do without and keep practicing with the pastry bag. Every batch is another opportunity!

        One more question – about freezing macarons. Should I put them in the fridge for 24 hours to develop the right texture then freeze? Or should I freeze them right away then put them in the fridge for 24 hours to thaw before serving? What is the best way to get the right texture if you’re going to freeze them for a while before serving?

        • Jill November 19, 2013 at 10:11 #

          Both versions work well, Helena, although I tend to keep them in the fridge for 24h first then freeze. The rest – and many more tips – are in the book when it arrives… ;-)

          • Flor December 7, 2013 at 14:44 #

            Hi jill
            I have another question. I heard that adding egg white powder will help with the whipping of the eggs and it will minimize the errors. Is it true ? Since I have some sitting at home I wonder how much I shld add if I use your recipe ? Thanks again !!!

          • Jill December 7, 2013 at 18:04 #

            In my recipe I don’t use any egg white powder, Flor. So don’t even suggest it. By all means try it out if you want and let me know, but I prefer the minimum of fuss ;-)

  18. Suehey Rios November 14, 2013 at 16:55 #

    Hi!

    I love your book! I bought it because I want different macarons filling. I only tried one recipe of your book, but gonna make all the recipe. :)

    I made the vanilla beans french macaron recipe. The cookies are good, but the filling was not. I made the filling two times. The first time, when I heat the milk with the cornflour they looks like lumpy or like sour milk. And the second time was wrong, when the filling was cold and I added a bit of sugar because the filling was no tasty, and then appeared the lumpy. What I made wrong? Is cornflour the same of cornstarch?

    Thanks!

    P.S. Sorry for my english

    • Jill November 14, 2013 at 18:37 #

      Hi Suehey,

      I love the vanilla macarons. Glad you like the book. A couple of things: the first time you tried, the problem sounded as if it was the milk: ensure you’re using whole milk (full cream milk, not semi-skimmed or skimmed as there’s too much water which doesn’t help your emulsion); the 2nd time, it sounded more like at the point you added the butter, no? Ensure when you whisk in the creamed butter to the pastry cream that it’s all at the same temperature, otherwise you risk curdling. Yes, cornflour is the same as cornstarch. The editor came up with extra notes on curdling on our Facebook page, to help you further.

      The filling doesn’t have much sugar in it, so that the overall taste with the macaron shells isn’t overly sweet, so I recommend sticking to the recipe before adding sugar before adding the filling to the shells.

      • Suehey Rios November 14, 2013 at 20:22 #

        Ok. The milk is the heavy cream? Thanks!

        • Suehey Rios November 14, 2013 at 20:33 #

          I want the color of my macarons more intense. I use gel coloring food, but the red always turn pink ( I have 3 diferent types of red), and the other colors always turns pastel color (blue, green, violet…) Thanks!! :D

          • Jill November 14, 2013 at 21:24 #

            Suehey,
            This is a question that pops up often and my responses are here on the forum. Gel colourings are good but they fade A LOT. That’s why in the book I refer to the powdered colourings. They’re far more reliable.

        • Jill November 14, 2013 at 21:19 #

          Suehey, milk should be full milk, whole milk. For a glossary list of terms, please see this page on the site to help you.

  19. Linda October 28, 2013 at 12:00 #

    Hi Jill,
    I always use your recipe of the ‘salted’ version of macarons. also for my sweet ones, because I always find macarons (too) sweet. This recipe is a little bit less sugar, but I would like to have it with even more less sugar. I never tried it. Did you? If I am looking for recipes with Hermé, Felder,… it’s always maxi-sweet…Do you think it’s still working by eliminating a bit of sugar?

    I also found a biological sweetener (don’t know the correct name in English) :cocossweet powder(?). You know it? You already tried to do something with macarons?
    Looking forward for your answers. If it’s possible, you can do it in French. otherwise, english is ok..
    Thanks a lot! greetings, Linda

    • Jill October 28, 2013 at 12:58 #

      Hi Linda,

      I totally agree with you – many macarons are far too sweet, that’s why I like to cut down on sugar as much as I dare, without it affecting the shell. The recipe fillings in the book are not that sweet, so it helps to balance the macarons to an overall less sugary bite. That’s why I don’t feel the need to cut down more on the sugar, as making macarons with a lot less sugar does make it extremely tricky to work with. Yes, I have reduced the sugar even more and it works, but don’t reduce it too much. As for other sweeteners on the market, I haven’t tried them. Let us know how you get on!

      • Linda October 29, 2013 at 10:28 #

        Hello Jill,
        thanks for your reply!
        yes, I agree about the filling. But when using chocolate (for a ganache), I can’t reduce the sugar. Anyway, I will try with palm sugar, since my eldest daughter came to live back in the house (and she has a good kitchen machine with a better cutter than mine :) ), so I could try to cutter the palm sugar. I’ll let you know if it’s worth to go on :)
        greets, linda

        • Jill October 29, 2013 at 11:20 #

          There’s no sugar in the dark chocolate ganache recipe, Linda, so don’t understand about the palm sugar – but keep me posted.

          • Linda October 30, 2013 at 09:22 #

            I’m sorry: I ment: chocolate is sweet, indeed, I don’t add extra sugar for the ganache. And I will try the palm sugar for making the macaron shelves. But now I don’t have the time for it. I will continue posting when I have some news!

  20. Carole Westbrook October 24, 2013 at 18:38 #

    I have made several lots of macarons from your recipe, but cannot make the fillings as shown – if the pan is hot enough to cook the cornflour so it doesn’t taste powdery, it’s too hot for the egg in the mix and it goes lumpy. I did a bit of research and found that cornflour cooks at around 95C but egg cooks at 70 – 80C. I have an ice cream recipe which stresses that the ice cream custard should be cooked till 77Cso that the egg doesn’t curdle. How do you do it?

    Also, like a lot of people I have trouble with my oven browning the macaron shells no matter what I do. It has powerful fans that can’t be turned off. I’ve checked the temperature with an oven thermometer: fine. I’ve tried turning it down anyway: cracked macarons with not very good feet. Even tried covering the tray with a roasting tin: too humid. Any cover such as a brown paper bag(I’m getting far too obsessed with making this work) the ones near the opening of the bag still brown. Not really a problem with vanilla/coffee/choc ones but it ruins pastel colours. – Any further suggestions please!

    • Jill October 25, 2013 at 14:58 #

      Hi Carole,
      You’re referring here to just a few custardy fillings in the book that use cornflour and there’s not really enough of it (plus only 1 egg, unlike ice cream) to make it a problem. Whisking the mix well before heating is the method I suggest in the book and no need to check with a thermometer; I just ensure I don’t heat too much and as soon as it thickens – while whisking continuously – take off the heat. The Editor has a useful note on our Facebook page how to deal with curdling problems, for further help.

      Oh, ovens! Especially when you can’t control their heat. Lower the temperature and you’re prone to cracking and poor feet. I’d suggest, if you haven’t already done so, moving the trays up or down, away from the strongest heat source (depending on your oven) and try putting a baking tray on the rack above, rather than covering your macarons. Don’t forget to air them adequately before baking, as this also helps macaron cracking problems.

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