I love hearing from you! Post your comments or queries below (form at the bottom of the page) and I’ll answer 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.
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 but please, be patient. Merci xo
Oh, and if you’re happy with the book, why not post a book review online via Amazon or your online bookseller? Just an idea… 
"Mad about Macarons! Make Macarons like the French"
I’ve made macaroons 3 times (I love your book) but have run across several problems.
1. The macaroons have been “granular”. Is my almond meal too coarse?
2. Even after a long cooking time, the insides are still gooey.
I’d appreciate any advice you can give me!
Thank you
Karen
Hi Karen,
Yes, sounds like you need to find a finer almond flour or grind them down further before sieving. Gooey? Have you checked your oven temp? Could be too low so suggest using an oven thermometer just to check it’s doing what it says it is. Could also be not good baking parchment.
Hope this helps!
Jill
Hi Jill, I have a question which, although I’ve merely skimmed the comments, I don’t believe you have answered yet. I have made several batches of macarons (maybe about 5 in total) my first ever batch was the best and the subsequent batches have had varying degrees of success but mostly they turned out fairly well. Anyhow that’s all besides the point. I’m going to stick with the recipe I know and am about 24 hours away from my next batch.
My question is this… I am a stickler for measuring out my ingredients to the last gram and find I am exactly 8 grams short of egg white (for my particular recipe). I’m out of eggs. Do you thing this 8 grams will be the deal breaker or should I go buy more eggs so that I can crack one open for another measly 8 grams?
Any advice you give will be appreciated. Thanks a bunch,
Heidi
Hi Heidi, no – I haven’t had a question like this before. If you’re dealing with your own recipe that you’re used to, what can I say? I don’t suppose 8g will make that much difference, as long as it’s no more.
For the record, please note everyone, I’m doing this out of fun. I love macarons. I don’t have a macaron business, I’m not sponsored in any way but I do have a recipe that works that I’ve shared with you in my book, Mad About Macarons. I do my best to help macaron lovers when I can and it’s a great pleasure. When people are dealing with different recipes, I can’t guarantee results but I do my best to help.
Cheers, Jill
Thanks so much Jill, I will definitely give your book a try as I’m determined to perfect my skills. I’ve made a lot of people happy so far with my attempts and am always looking for new recipes.
Thanks again,
Heidi
Hey Jill! I’ve been having some problems with my decomat. =/ First off, should I spray the mat with nonstick spray? My macarons are so incredible sticky they stick badly even when I give them 10-15 minutes to set properly. Also how do you achieve such rich and fluffy looking macarons with a rich colour? Mine have just not been turning out well lately and I’m prayinf someone wise has the solutions. xo
Hi Chanel,
To be honest, I’m not into using decomats or Silpats or any kind of fancy mats for making macarons. I just use good quality baking parchment. Please read my review on silicone macaron mats. I disovered that macarons tended to stick easily and so yes, I would recommend that you spray first the mat with a non-stick spray. The rich colours are due to using powdered colourings rather than pastes/gels.
Hello Jill!
I know you must get asked this question a lot but I have a 2 year old running around tearing up my house right now so I’m going to be quick. I want to start offering French Macarons for my treat business but I’d like to know what it means to “let them mature” and also, I want to make the same 8 flavors and would like to make them in bulk and freeze them. How long does a completely finished Macaron freeze for? I’d like to take multiple orders to deliver around town and just be able to pick and choose their flavors as they order them. Thank you so much!! Gotta run! lol
What is the difference between the two different T-fal cookie sheet items you have in your Boutique. One looks like it is 2 cookie sheets and the other just one but that does not correlate with the pricing. Also, do you, yourself, use T-fals? And, would I need to stack cookie sheets if I do not use insulated T-fals? Thanks.
Hi Windy,
I’ve gone in to check again and the pricing is just an excellent deal if you get the 2 instead of just the one. They’re the same. I use T-fals and I use normal cookie sheets from Ikea and yet have never bothered stacking cookie sheets. Hope this helps! Jill
Hi Jill,
I work at a bakery In CA making french macarons. I have a lot of issues with Mis-shapened macarons and it’s driving me insane. Sometimes they will all be perfect, sometimes some of them are perfect circles and others on the tray are mis-shaped and other times all of them are completely unusable. I have been doing everything the same way for the past 9 months that I have been working there. Today my first 4 batches came out okay and the last 4 were all crazy..some lopsided, some more egg shaped, some just wonky shaped. They are all perfect circles going in and not overmixed. Sometimes the ones along the edges are funky shaped because the paper has blown up a bit (I stick the four corners down with extra batter but they still blow up sometimes). The oven is convection but we just had it checked out not too long ago and everything was fine. I always make sure the pans I’m using are not warped. They are heavy duty too. Parchment paper is smooth..no wrinkles. All I can think of is hot spots and uneven temps… but then why are they so inconsistent? I think I’m going to rip my hair out…especially with wedding season coming up and so many macaron orders. I just don’t have time to keep remaking them and I don’t want to give brides ugly macarons!
Thanks for any advice
Jess
My goodness, Jess, I can see why you’re frustrated. Poor thing! OK, really difficult to tell if not seeing how you’re making them from start to finish. I take it you’re using my recipe from the book? As recipes do vary and so can some of the processes as a result. I agree with you that it sounds like your oven is the culprit, especially if it’s blowing the paper up at the sides. Did you check the oven in different levels with an oven thermometer? You’ve got me stumped, though, since the oven is the only thing I can think of if you’re putting in perfectly round ones in the first place and the 2nd batch hasn’t gone wonky before going in. Have you tried doing the same thing with another oven, just to check? Also, I take it you’re piping out the whole lot first, rather than leaving the batter in the piping bag before piping out the 2nd batch? You’ve asked yourself all the right questions so let’s just look at that oven!
Courage,
Jill
OK, after 5 tries at this macaron, I was ready to give up. They were tasty but flat and no feet! extremely frustrating. I decided to try one more time, therefore, I bought your book. I decided to ignore every tip I read on the net and listen ONLY to you!!! … and I got feet, and a great looking macaron… even my circles were perfect (ok not all of them but way better than before. I thank you so very much, my first try with your book and success was finally achieved! Im so happy I got feet!!! Thank you Thank you Thank you. (BTW, my husband and son thought I was going nuts carrying on about the feet!!!)
Thank YOU, Noemi, for getting in touch. Means so much to hear from happy readers! There’s no stopping you now on making macarons!
Hi Jill,
I’ve been using gel good colouring but still not getting the perfect colours out of the oven. Do you use food colouring in powder form? I have been to The Finishing Touch in Edinburgh where the woman said you had visited when you’ve been in Scotland and this is the only place I have found powdered colouring.
I was told by this woman however, that you should mix the powder first to make your own paste and not use it directly. Do you have any experience of this?
Thanks in advance!
Rachel
Hi Rachel,
My apologies – I answered you but obviously it doesn’t work commenting on my ‘phone and had no access to a computer for 10 days (bliss!)
As I mention in the book, I use food colouring. There’s no need to mix the powder first, as you’re adding it to the egg whites. You’ll find a list of stockists for ingredients in the book, too. All the best, Jill
Do you recommend letting macarons mature for a day or two in the fridge before freezing? Or just fill them and put directly in freezer? Is it even possible to mature in the freezer? Love your book!!! Thanks.
Hi Nikkolette,
I normally let macarons mature for at least a day THEN put them in the freezer (before they disappear from the fridge). I’m sure they do ‘mature’ in the freezer but I prefer maturing them a bit first. All the best,
Jill
I’ve watched people make macarons on youtube and the majority of people fail, their macarons come out flat, cracked, no feet, joined together, mis-shapen, biscuit like etc and some have tried more than 5 times still with no success – in your opinion what is the reason so many people fail.
Hi Susie,
Gosh, what can I say? They simply need to follow my straight-forward macaron recipe from the book to the letter! Just check out the positive book reviews as proof. Many people get so worked up about them and try so many extra steps that are not really necessary. Relax, whip up these egg whites and enjoy!
Dear Jill,
So happy to found a receipe that actually works! Last night was my 5th attempt at macaroons. They came out perfect apart from the colour. Whilst a lovely pink inside the shells are pale in comparison, if not slightly brown, but not over cooked. Should I be adding more colour?
Regards
Nyree
Hi Nryee,
So glad you’re enjoying making macarons with the recipe. Yes, it sounds like you could add more colour. Enjoy!
All the best,
Jill
Hi Jill
I was delighted to discover your book. I used to live in Paris and loved indulging in patisserie especially macarons. Like many other readers I am planning to create a macaron tower for my wedding in Edinburgh in July. I was wondering if you recommend freezing just shells then making fresh fillings and assembling nearer the big day or freezing macarons whole then defrosting one or two days in advance. Any tips on freezing/defrosting/storage would be much appreciated!
Hi Jenny,
Congratulations on your wedding! I’m just sticking with the recommendations in the Weddings chapter in the book, to be honest. It will really depend on the size of your freezer and how much time you have in advance, so you could do a bit of both. Enjoy yourself!
Hi Jill,
I just bought your book recently and I am so excited about trying all kinds of recipes but I keep hitting a wall in the chocolate caramel filling
after an hour in the fridge the consistency is still not think enough..is too watery! and sometimes I try leaving it for two hours, a whole afternoon and still nothing, once its out it starts to melt. Could you tell me why would this be? and what do you recommend I add more of? (butter perhaps?) (P.S: I used 150 g of Cadbury chocolate caramel bars)
Also the base of my macarons is not smooth on the top like the ones in the book. I think is the almond powder but I’ve tried putting the almond powder on a food processor to thin it more and it still visible. could it be something else?
thanks again for all of your help!
Hi Cindy,
The problem here is that you’re not using specialised cooking chocolate and that Cadbury’s chocolate like this is far too sweet with probably not much cacao content. I’ve given other alternatives of chocolate bars to use but if you really can’t find them, I suggest you follow the recipe using cooking milk chocolate (at least 40% cacao) and add half of the salted caramel sauce (recipe http://madaboutmacarons.com/2011/02/salted-caramel-sauce/).
Alternatively, use the recipe for the dark chocolate macarons on page 47 and add half of the caramel sauce.
I promise you’ll have a wicked salted chocolate caramel macaron and you can just eat the Cadbury’s bars on their own
Hi Jill,
May I just say I’m trully thankful of that fact you are completely engaging with your readers and you’re truly willing to help make everyone make their perfect macarons! Thank You!
I did what you told me about the caramel filling and I think I still have some learning to do but it definitely worked better.
Now I’m just curious about another thing…the egg whites. Is there such thing as letting them age too long?
In my house we have never refrigerated our eggs. I don’t know if it’s habit or if there’s a science to it but anyway my eggs never go into the fridge so I didn’t have any trouble when you said to let the eggs aged for 2 days at normal temperature…but is this custom of mine (never refrigerating them) too much? is there such thing as too watery?
Also any pipping techniques you recommend to make the perfect circle? my macarons usual come out as whatever crazy shape/size they want. I can’t never find the ‘twin’ of each macaron; they all look like long lost siblings at this point.
Thank you for everthing. you’re wonderful!
Hi Cindy,
You’re welcome! No problem with the egg whites as you say. You should use them after a couple of days but no longer than a week. You can tell if the whites are too old if they smell slightly, since normally whites don’t smell of anything. So, if up to a week you realise you’re not going to use your whites, put them in the freezer.
Piping? With the correct batter, there shouldn’t be a problem with piping it out into circles, since the plain tip does the work. Don’t be afraid to get right down onto the baking sheet. I’d suggest you use a smaller tip so that it’s easier to control at the beginning.
Hope this helps,
All the best,
Jill
hi!
I am one of Julie’s friends at school. Julie wanted to show the book “mad about macarons” at the CDI but when we went there, we realised that it wasn’t here! Ever since we have been waiting for it and when I finally had it (2 days ago) I realised that I hadn’t been waiting for nothing
!!!
I love your book (and your macarons)!!!
Hi Isabelle,
Thrilled to hear from you and thanks for your sweet comments. I do hope this is going to inspire you to bake further and surprise your family with YOUR macarons!
Hi I try to make the Macaroon yesterday but it turns out the top are all crack and the inside still not fully cook, i try twice…. 1st time 300F 13 mins and 2nd time is 275F 13 mins, but it got the same result which is not even half way cooked. Please help!!
Hi Angela,
No worries. First time around isn’t always easy as you get to know your oven. Have you checked your oven’s temp using a thermometer? I say in the book 160°C/325°F. Cracking could be due to oven heat from the bottom so try placing the baking tray higher. Ensure you beat the meringue well and air them, just as in the instructions. Each step is important for this recipe. They’ll be much better next time. Let me know how you get on. Jill
Thanks Jill!!
Can you please let me know if i mix the mixture too much it will getting thick or more watery?
It will get runnier if you mix for too long. You’ll see for yourself, Angela. Just mix until you see it become glossy and it falls off the scraper. No need to mix any more after that. It should still be thick enough to work with. Jill
Bonjour Jill,
I am getting married in Bath next summer and instead of a wedding cake i would like a pyramid of Macarons. I noticed the picture you posted of the Roman Baths. I am not sure how familiar you are with Bath but i thought it would be worth asking you if you knew where in Bath i could buy nice Macarons?
And if i cannot find anywhere, can i buy them from London or get one of the guests to bring them from Paris (I’m French – my family lives in Paris) a few days before the wedding or would they go a bit dry?
Merci et vive les macarons!
Julie
Congratulations on your upcoming wedding and so lucky to have it in Bath – beautiful city! Unfortunately on our day trip we didn’t see any macarons there but yes, in London you have the major players such as Ladurée, Pierre Hermé in Selfridges, Maison du Chocolat etc. If family are bringing from Paris this is a tricky transport job with so many and keeping so long.
If you want my honest opinion, find someone who loves baking, give them a copy of Mad About Macarons and make your own macarons for your wedding. That way you can even design your own flavour combination!
Good luck!
Jill
Thank you so much for your suggestions Jill!
Julie
Jill, Thanks for your great book. I have attempted many of your recipes and they have worked out well and are all delicious. Unfortunately, my oven now needs to be replaced. I am wondering if you have any recommendations as to what type of convection oven I should get. II may even consider getting a more commercial style oven if it would mean that I could bake all trays of a recipe at one time. What kind do you use? Thanks, Lori
Hi Lori,
Gosh, ovens. I’m no oven expert but can only tell you that I too changed oven a couple of years ago (see my post on the change.) I use a Scholtes oven which has a multi-level function, but I still have to make them one tray at a time since, although it works, the odd shell at the sides of the trays come out slightly cracked. However, it has a wonderful meringue function and I can bake 4 trays at a time. It has a separator to conserve energy plus handy for cooking 2 different types of foods at the same time. Pyrolytic self-clean. I’m really happy with it. Good luck!
Hello. I just got your book for Christmas. I made the almond flavored macarons, and they were a hit wherever I brought them. I’m so happy to learn that I can freeze them, too. Even if I might want to, I probably shouldn’t eat a whole batch! I hope I can stock up on several flavors to serve.
Anyway, I had a question on an ingredient. In the chocolate-caramel macarons, it calls for a patisserie milk chocolate and caramel bar. I’m in the US and we don’t seem to have those. My aunt in the UK doesn’t recall seeing those either, but she doesn’t frequent specialty baking stores.
Would just a good quality milk chocolate and caramel bar intended for eating be a good substitute?
Oops-a-daisy. Apologies, Jessica. I was away from the website for a wee while and overlooked this. Hope it’s not too late but I would recommend you stick with a good quality cooking chocolate (milk but add in a little dark too, why not?) and add in some caramel syrup for taste and speed here. Glad you enjoyed the almond macs!
Actually you’re faster than I expected!
I’ve already bought 2 100 gram Ghiradelli chocolate caramel bars on the principal that it’s hard for me to tell the quality of caramel syrup before I buy it. Sometimes it’s good and flavorful, and sometimes it just tastes like corn syrup and I don’t remember which one is which. But I haven’t cooked them yet. And no one in my house would mind if we had to eat them instead
Do you think the caramel sauce they use at coffee shops to make caramel lattes would work? They have 2 kinds, a watery kind and a thicker sauce kind. I’d ask for the sauce kind. That usually has a good flavor and I could probably get them to sell me a bit.
Unfortunately they don’t really sell milk baking chocolate where I live. It’s either the unsweetened, semisweet, or that awful chocolate bark which has nothing chocolate about it. And chocolate chips. I don’t think that’s what you’re talking about. But since it’s winter I can order online.
Thanks for the help!
Jessica,
I’ll be totally honest here. As I don’t live in the USA it’s difficult for me to recommend a particular caramel sauce in the coffee shops. I’ll leave that for you to experiment. For the chocolate, if you can’t find the milk chocolate for cooking, then suggest you use the unsweetened dark chocolate. Have fun trying them all out and keep in touch!
Hi Jill, well I bought your fantastic book a few months ago as I decided to start my own business selling beautiful macarons I found your book so easy to follow and the pages at the back with different batch sizes invaluable and the trouble shooting page very helpful, my batches are perfect now thank you so much your book is never far away????but I do have just one small problem, packaging is my problem all the macaron packaging if say fit 12 macarons I can only fit 10 or 11 ????help is there such thing as to tall macarons!! I am having a real problem sourcing macaron packaging,
Please help if you can?
Janet
Hi Janet,
Great to hear that the book encouraged you to even set up your own business. You’ve done what I should have done years ago. Bravo!
As for the packaging, I’m afraid I’m not much help since I’m not like you with a business and just make them for fun at home so packaging is not a problem. However, I do get boxes online from Meilleurduchef.com who deliver to UK (see you have a UK addresss here) so hope this helps. Congratulations on your venture!
Hi Jill,
I’ve just started making some macarons from your book. The recipe is brilliant, definitely the best and most comprehensive one I have tried.
On my most recent batch I noticed that they started going really soggy within a day of baking. I kept them in the fridge wrapped in cling film.
Can you advise as to why this has happened and what I can do to avoid it happening in future?
Thanks,
Eve
Hi Eve,
Gosh I’m sorry for the late reply. I was on holiday, thought I’d answered but obviously it didn’t go through from a Corsican mountain!
I would advise you not to use cling film but store your macarons in an airtight container, well away from any humidity in your fridge. Enjoy macaroning!
Jill
Hello from Canada!
I have been making macarons for about a year now, with hit or miss results.
I picked up your amazing cookbook and every batch is amazing. My co-workers and family love them. My faves so far have been the lemon and the chocolate hazelnut.
thank you so much for your book- any new ones coming out soon?
Thank you so much for your kind words, Angela, and so happy to hear you love making macarons. New book? It’s complicated since my publishers were taken over by another company… and I keep adding more recipes. Have to stop at some point and get it finished! I’m trying, I’m trying…
Hi Jill,
Based on your experience, how many days do the macarons last, I mean, keeping its freshness and taste?. Which is the best way to store them?
Thanks and cheers,
Daniel
Hi Daniel,
)
Up to a week but I prefer them at their very best on day 3 and 4 for chocolate macs and 2 and 3 for others.
Macarons can keep for up to a week if kept chilled in the fridge…Sealed plastic containers work well, as do biscuit tins. My favourite are carton cake boxes, which I also use when giving macarons as presents. (more on p. 18 of the book
All the best,
Jill
Hi Jill,
I have only recently discovered the wonders of macarons and am now considering setting up my own distribution business here in Edinburgh!! I have had a couple of issues recently though with my feet being too big. Is this just because the mix has not been sufficiently ‘macaroned’ with the scraper? Also, just so that I can get a consistent size, i was really happy when I saw the ‘macaron mat’ for sale in Lakeland – however, when I used it, they just didn’t work, not sure if that was something to do with my new oven as to be honest I have not tried it since, I wondered what your opinion is of these macaron mats?
Your book is fabulous by the way!
Isla
Congratulations on your macaron business. You have more courage than I have – since I only did the book and not the business! Glad you like the book.
If anything, it could be that they’re over-mixed or that your oven is too hot. As for the mat, great timing, as I’m about to post something about them tomorrow. I don’t see any need for them. If anything, I find the feet too small and they need to cook longer. All will be revealed in the next post but don’t waste your money on them!
Feet too big? Well that’s a new one, lucky you
Update: here’s the link to my review on the silicone macaron mat.
Hi Jill,
I’m all set to bake pistachio macacrons from your lovely book tomorrow! Two questions: is it safe to use almond essence instead of almond extract? Will it spoil th macarons? Can I divide your macaron recipe to make half a batch of pistachio macarons n half chocolate macarons?? If yes, then how and at what stage of the recipe? Pls. reply n thanks in advance:)
Hi Sheba,
It’s safe and essence won’t spoil them, even if extract is better (more natural.) Of course you can divide the macaron recipe half and half – no problem! Not understanding your question completely, though, when you say at what stage? If it’s chocolate-pistachio macarons, the recipe is already on page 63. If it’s chocolate macarons and also pistachio macarons separately, then you’ll just need to make them separate. Sorry, my head is feeling like an elastic band with jet lag since just back from NYC!
Thank you so much for your response Jill. Hope you recover soon from that jet lag…just one more question please…
Since I have a gas oven, and not a fan oven, at what temperature should I bake them?The book said 160 C for a fan setting!
God bless you and may you have a restful day ahead…Thanks once again:)
You’re so welcome, Sheba – for a normal gas oven the temp equivalent is normally 180°C. I would also recommend strongly that you check your oven’s temp using an oven thermometer, just to ensure it’s doing what it says it is so that you know where you stand and remain friends with it
Hi Jill,
i have been meaning to make macs for years and years, but never had the courage until I bought your book. I was attacted tot he lovely colours in your book. Now I know it is an excellent book:
This morning was an eventful one as my macs came out PERFECT. When I saw the feet forming I knew they will be fine. However, I had problems piping them as the batter just simpl;y oozed out of the nozzle. I used the 1/2 nozzle and a big piping bag. I dont seem to be able to control the batter which came out very quickly. Hence my macs were all different sizes. Am i using wrong size bag or wrong size nozzle?
Please help with this???
I followed your recipe to the letter. Can you please advise me as to whether I can reduce the sugar content, as I find it a little too sweet.
Thank you for introducing me to the world of Macarons.
Will never forget you.
Please help me with the piping issue. Hope you will reply to my email.
Susan
Hi Susan,
I’m so happy your macarons came out perfect and you had the feet. Great feeling, eh? We’ve just come back from holiday and ended up in Normandy where we were in a chic restaurant and the chef’s speciality was a giant macaron at dessert – but it arrived without any feet
so already you have something! The piping bag size that’s best is 40cm (16 inch) if you’re making a full batch, otherwise smaller is ideal if you make half the amount. The ideal plain nozzle or tip is 8-10mm (3/4 -1/2 inch), all explained on p 24. For piping, don’t worry too much about this; you just need more practice and it will come easier next time. Sounds like your batter was on the runny side so beat your egg whites quite firmly to ensure a good consistency. Too sweet? The overall recipe shouldn’t be, since the filling balances it all out but use the reduced sugar quantities for the savoury meringues if you prefer. Enjoy!
Hi Jill,
I have a question. I always seem to have the filling left over after I finish assembling the macarons together. Is there a way to store the filling for next time? And for how long are they good for? Thanks
Hi Sarah,
You shouldn’t have that much left – I normally have a little left for the chocolate ganache, which can last for 3-4 days if kept in the fridge. You can also freeze it in a freezer bag and when ready to use, just snip off the tip and pipe it out. I use it reheated (very gently!) as a chocolate sauce; e.g. see post on chocolate coffee poached pears for reheating info. Dribble over waffles, pancakes, ice cream…
I’ll be in Paris from June 23 – 29th and woould love to know if you will be escorting a tour during that time before I consider booking? That would be such fun!
Nancy, that would be so much fun. I know it’s last minute for next week’s Paris Chocolate Walk tours but you could always contact Context Travel and find out if there’s a possibility. Crossing fingers!
Hi Jill,
I too have had enormous success with making macaroons and some people have even told me they taste better than the ones in the shops. I am in the middle of making macaroons for my wedding too, doing a batch a weekend and wacking them in the freezer.
The only thing I’m having a problem with now is the ‘white’ shells – they always seem to go slightly brown in the oven and yet I’ve seen perfectly white ones around. Should I try my oven on a cooler setting and put them in for longer or is there another trick I can do?
Many thanks, Emily
Hi Emily,
I am so happy to hear you’re enjoying your macaron successes and congratulations on your upcoming wedding! Everyone will be so impressed with your macs.
Macaron shells browning slightly? Ovens are always a tricky aspect, as they are all so different. I have suggested using an oven thermometer to ensure your oven is doing what it says it is. Ensure you bake in the middle of the oven – strong heat may be coming from the top, so you could protect your shells by placing aluminium or an empty tray on the top rack. If you lower the temp slightly, that’s fine (and cook slightly longer) but don’t go any lower than 140°C. I hope this helps. Good luck in all your wedding preparations! Jill
Hi Jill,
I just got your book in the mail and immediately started the prep work the same day, and with the help of your recipe, my first batch of macrons were a success! I must admit I did a little dance when I saw the little feet, I was so excited!
Any who, I was just wondering why do the french macrons call for ground almonds and can any other finely ground nut be substituted?
Thanks!
Hi Ashley, so glad to hear about your macaron feet dance! French macarons are traditionally made with ground almonds, which have a lower oil content than other nuts. Yes, other ground nuts can be substituted, but beware that many are pretty oily and can be much more difficult to work with – that’s why I stuck with mainly almonds in the book. I would suggest using at least half quantity of almonds and adding others such as pistachio, hazelnuts or walnuts.
hello Jill
I am chandana from india. i had tasted some really yummy french macaroons and
I am looking for making macaroons. offlate have been tryin to find your book.
pls let me know wre can i find your book
Hi Chandana,
Please see the FAQ section on the site, as there are few online links given – including Flipkart for our macaron friends in India.
Hi Jill greeting from Malaysia !!!!
i have a question to ask why my macarons have crack on top of macaron ?? i did add some cream of tartar to the egg white is it the cream of tartar that make the crack on top of the macarons and thay did`t have feet. But sometime even when i bake it some are perfect and some grow uneven feet i don`t understand can you help me to slove the problem??
Hi Eva,
It sounds to me that you’re not using my recipe so it could be a bit difficult to tell exactly what’s going wrong (I don’t use cream of tartar – no need.) No feet? Cracks? You could be underbeating your meringue or cooking your macs at too low a temperature.
Thank you for your advice and I love your book very much
Aha! So if you’re using the book, stick to the recipe and just beat the egg whites a bit more…
If i got it right i will send some photo to let you see
Please do, Eva. Let’s keep the FB page full of photos!
Hi Jill..
Greetings from Jakarta, Indonesia..
I’ve tried macarons recipes source from internet, and getting failed.
I’ve tried it more than 10x times.. I followed any instructions, which said we should fold the batter carefully, can’t do baking in high humidity, aging the eggs before, etc.. But in the end my batter can’t dry even I already rest it for whole day.. I’m desperate until one day, my brother gave me your inspirational book.. And OK, I thought I will try your recipe.. You said that we don’t need to fold the batter.. So, I follow your instructions.. Just mix it well.. And voila.. I made it! Finally, I can make those beautiful macarons..
Many thanks Jill for share the recipes and also for inspire me..
Thank you ever so much, Desi, for sharing your exciting macaron-making experience with us. So thrilled to hear that you are enjoying making them with the book. Don’t forget to join us on Facebook and show us your macaron beauties! Jill xo
Hi Jill,
I have bought your book and I LOVE your recipes! I have tried many of them and they are all excellent! Better than other macarons recipes I have tried from other sources.
I am actually openning a shop in Germany selling cupcakes and decorated cakes and cookies and I´ve just decided to add macarons to it because everybody is asking me to!
Are you planning to edit another book with new flavours? I think you should!
Thank you so much for your excellent book!
Best Regards,
Leonor
Hello Leonor,
Thank you ever so much for your kind words – I am thrilled you love the book and recipes. Indeed I have plenty material for a 2nd macaron book and many more sweet treats but I don’t know if I have it in me for another one. It’s blooming hard work.
Good luck with your cake and macaron shop – I’m sure it will be a great hit!
All the best,
Jill
Hello, I am about to make macaroons for my wedding reception. I’m really nervous as my oven is rubbish and gets too hot because the thermostat doesn’t work so may have to borrow my friends if I can’t use mine.
I have 5 weeks until the wedding. I’m doing all the catering myself. Can you recommend which recipe is best for freezing and any tips for freezing correctly? Thanks so much.
Becky
Congratulations on your upcoming wedding, Rebecca! Exciting times. Any of the macarons can be frozen so just pick your favourite flavours. I just place the macarons in a pastry box and freeze directly. No problem. Good luck with your oven and enjoy macaron-ing!
I am a complete beginner to macaroons. Your basic recipe includes 100g of caster sugar but the instructions do not tell me what to do with it! All the subsequent recipes just refer back to the basic one. I am now having to go on-line mid macaroon. Hmmmm
Gosh, Cathy. You sound nervous for your first time at making macarons. Relax. Take it easy. Now just take a look at p25 and step 2 of the Basic Recipe: “2. Whisk the egg whites (at room temperature) to glossy firm peaks, adding the caster sugar gradually.” Hopefully in the time you wrote this you discovered it on the recipe page so no need for my response.
Hang in there. It’s all explained – and enjoy yourself!
Hi Jill – was at your demo in Glasgow at Aye Write and thoroughly enjoyed it – inspired me to have a bash ! I’m now on my 3rd ‘bash’ and they are beginning to look like what they are supposed to but are still a little too chewy. Plus do you or does anyone have any tips as to how to pipe out the same sizes – mine are very varied and I would love to get that uniformity.Any suggestions for improvement/solutions?
Hi Linda, glad the demo inspired you to have a go at the macarons and great you’re doing well with them! Chewy? Have you checked your oven temp? Could be that it’s not quite hot enough. Don’t worry about the varied sizes: it will come the more you make. Don’t be afraid to get right down on to the baking sheet while piping and do it quite quickly (see video if this helps at http://www.youtube.com/watch?v=45GKDxfTC1U about 7min30 – ignore my love heart mac as I was so nervous on live TV!) Otherwise you could trace rounds on a large piece of paper and place under your baking paper, but honestly don’t think this is necessary. Just use that piping bag more often and enjoy yourself! Have fun.
Hi Jill,
If I ever buy a macaron guide, it will be yours. I haven’t needed any book sofar. They say I have a talent for making them myself. But there is one slight issue that I have about my macarons, no one seems to be able to help me. How do we get the really flattened tops that Laduree has. Can your book help?
Hi Tine,
What can I say? If you see the photos here of macarons using the recipe in the book and you like the look of them, then I’m sure this book will help you.
I found it! I found the custard powder here in Montreal, Quebec (Bird’s Nest Powder). I just made 2 batches of the 75 g egg whites macarons. They came out quasi perfect. I will use my recent purchase (Bird’s Powder) to make one of the fillings. Ciao
Greeting from New Jersey, USA-
Just purchased your book. Amazon gave your book great reviews so I went with yours. I skimmed through all the pages and I’m already in love. I’ve made macarons numerous times using the french meringue method, but they tend to have air pockets…hoping your book will be the answer to my macaron woes.
I love all of the different flavors you suggest…can’t wait to try some of the more obscure flavors. yum!
Thanks,
Jill
Thanks so much for your sweet words, Jill. You’ve made my day! Enjoy and happy macaron-making. Jill 2 xo
Hi Jill,
I have just bought your book and recieved it yesterday =D
I spent my whole night reading it and found it amazing! I haven’t tried to make macarons yet, so I hope that everything goes well!
Thank you for such a good book.
Andreia, Portugal!
Andreia, thank you so much for your lovely message. Glad you like it. Enjoy your macarons! Jill