Mad about Macarons! Make Macarons like the French - le blog in Paris
Make Parisian macarons like the French with easy recipes and macaron tips
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"Mad about Macarons! Make Macarons like the French"
Published 2010 by Waverley Books
144 Port Dundas Road, Glasgow G4 0HZ, UK
Background pattern courtesy Ladyann/Shutterstock
Photographs and text © 2010-2012 Jill Colonna
Web Design by: Fine Lime Designs
Cracking can also be a result of using wet almond meal or meal that still has all its oils. Try drying it out.
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Thanks, Sarah. Were you writing to someone in particular? I can’t find the response.
Thanks for your advert.
Hi Jill,
I have been using the 75 g egg whites recipe lately. I have been having the most success with this one. I rarely have a macaron that has the air pocket problem anymore and if it does start out with it after it is baked and cooled, the hollowness all but disappear after a few days of maturation. I also like the conveniency of a medium batch as this allows me to make more macs with different colors.
Will still come to Paris for a class or workshop (just bcuz it will be fun!) but I finally got a good hang of it.
But if I may offer one suggestion though… in case your editor ever updates your book….perhaps adding a troubleshooting section would greatly help your readers – bakers. Cheers
Healy, thanks so much for your feedback and so glad to hear how this works for you. Thank you also for your suggestion. This is already taken care of and is in the next edition!
Jill
Hello i’m french and designer of jewelry Gourmet…a lot of macaroon, puff ….enjoy it
worldwide shipping!!
Hello Jill
Can you tell me the date of Macaron Day this year please
– I wish to make a celebration of it producing lots of macarons!
Thankyou.
Hi Susan,
It’s normally the 20 March, to celebrate the first day of Spring. Just give me your address and I’ll stand in the queue outside your door
Hi Jill,
Me again. I tried making spots on my macarons by splashing my paint brush (that I had dipped in colored water). For starter, I diluted a bit of powder food coloring in the water and that barely gave any coloring at all. Secondly, I noticed after a few minutes that those drops of food color eventually damaged the shells (the water, after a few minutes of penetration made a spot indention in the shells). Does that happen to you when you “paint” your shells? What do you do exactly; do you use water or another ingredient? Thanks.
Healy, I simply use liquid colouring – and very little of it (just as it is in the photo.) No water used at all.
Hi I am also an addict. Making macs totally relaxes me. It also gives me a good creative outlet. I tried another recipe yesterday (online) for earl grey macs. Really low oven temp for 20 mins. They actually took 35 and still were not done. Will now reattempt with your recipe. Lesson learned….Do not stray from the mac bible.
I am coming to Paris!!!!
That’s it…my obsession for macarons, which started exactly on Jan. 2, 2012, has taken unbearable proportions. I cannot stop making them…and when I am not actually making them, all I can think about is MAKING them. So what to do…..well, I have decided to come to Paris in mid-May and enroll in a few baking classes. Do you have or know of any good courses/schools/workshops that you would be willing to recommend? In between the workshops, I will do a macaron marathon of the different pastry shops in Paris.
Right now, I am aiming at the macaron class given by Ecole Alain Ducasse or l’Evenement Gourmet. I absolutely want to take a macaron class that uses the French meringue method. I already have one scheduled for this Saturday, here in Montreal. Come March, I am contemplating driving to Connecticut, USA for a workshop given by Ms. Kathryn Gordon, the author of Les petits macarons.
Also, my mom will be in Paris next week. I would like her to bring back your custard powder (Bird’s Custard Powder). Where can she buy-find this item? I know that Amazon.com sells it but since I live in Quebec, Canada, food products cannot be shipped here. By the way, I made your cream filling à la fleur d’oranger l’autre jour. I LOVVVVE the scent and flavor of la fleur d’oranger. I combined it with my left over mascarpone and I and the rest of my colleagues went ga-ga over it. I had to use cornstarch (since I did not have any custard powder) and didn`t like that very much. Really want to get my hands on the real custard powder.
By the way, do you have an event coming up in mid-May. If you do, please feel free to share bcuz I`d love to attend.
Do you think there is a support group for people like me, sort of a Macaron Anonymous…a 12 steps program that can help me be less googly about ANYTHING macaron. LOL!
Hi again Healy,
And if you checked out my checklist to see if you’re hooked, then there’s no turning back… hehee.
LOL – macarons anonymous? 12-step program? I did say in the book that I take absolutely no responsibility for addictive macaron tendencies…
Sounds like you’ve got it all sussed already with classes. I have heard of these in Paris – and why not Alain Ducasse, as you say?
I’ve heard of la cuisine paris in Le Marais (http://www.lacuisineparis.com/), Le Nôtre (http://www.lenotre.fr/) plus in St Germain-en-Laye, there’s Le Petit Gateau (next to the RER stop) which is fabulous – where I learned with one class all these years ago!
Check out this link to a live macaron demo (on The Hour, STV), which could help. No plans yet for May – haven’t got that far yet but let’s be in touch nearer the time.
As for the flan powder/custard powder, I already answered you on 10th January – see below.
Re the orange flower water macaron, I don’t think you were using my recipe on that one, since that particular one uses cornflour and not custard powder.
Take care, enjoy yourself making macarons, doing classes – and stay cool!
All the best,
Jill
Thanks Jill. Yes, I read your recommended sources for the Bird’s custard powder (first reply post) but as I mentioned, these are online purchases. A lot of food products will not be shipped to Canada (and I can’t justify a shipping cost for a little powder container that costs only $5.00). Mom will be physically in Paris (5e arrondissement, 13e et 14e arrondissements) so if you know of a source where she can purchase that item, please do share.
Yes, I did make your recipe but with a tweak. OK, I guess it did call for cornstarch (had it confused with another one) and that’s what I used. It was great just the way it was but since I had some mascaporne cheese laying around in my fridge, I just dumped my orange custard in with the cheese. DIVINE!
I tried finding the Le petit gateau on google but for some reason, it would not show up. If you have that link handy, would you mind flipping it over?
Yeah, I know that LeNotre offers the French meringue macaron but based on pics taken by other participants, I was NOT impressed. I am barely new to this macaron mania but I can still recognize what a beautiful macaron, and especially perfect feet, should and must look like. The other classes you mentioned use the Italian meringue. I am not against the idea of learning that technique as well so I may end up taking a few classes once I am in Paris. Alain Ducasse is an obvious choice as he is a well renowned pastry master but I did not know how well he did with macarons.
By the way, while I will be in Paris, I would like to eat a slice of napoletana pizza (I know…..go to Napoli, Italy!!!!). Any spot you’d recommend? I heard of the usual touristic spot such as Bistrot Napolitain, Bartolot, but wondered if Paris has those unannounced, undiscovered pizza jewels that only the locals frequent.
Anyhow, will let you know of my Paris plans once we near the month. If you are offering a workshop, that would be great too!
Cheers
As I said, you can find it as “poudre à flan” in most supermarkets in Paris. Le petit gateau don’t have a website but found their online info here: http://www.qype.fr/place/399294-Petit-Gateau-St-Germain-en-Laye. Sorry about the pizza – I don’t normally eat it in Paris but I’ll ask around and get back to you if I hear of anything great. I can offer a workshop, no problem, as I tend to do this off and on at my place if anyone is interested. Nothing fancy, nothing posh – just in my humble kitchen which will be a real let-down after doing the formal ones, I’m sure! Now I need to get to work! Cheers. J
Irritation! Why, why? The last 2 batches I made were hollow. I tap, tap, tap the tray after piping the macarons, I let them set….and when they come out, the shells are hollow again. I am back to square one. I am now contemplating hopping on a plane to Paris in May and get with a macaron workshop/class. I dont see how else I can address the hollow issue. Any idea Jill?
Hi again, Healy. Hope my last response helped about the flan powder etc.
Firstly, please don’t despair. You said you were making great macarons and so this is perhaps just a one off. However, it could be due to a few things. With my recipe, I haven’t needed to tap the tray.
Macarons could be slightly undercooked. Try turning up the temperature very slightly and see if it’s not to do with your oven. It could also be due to your over-whipping the egg whites initially. It could also be that you need to press out any air bubbles by a bit more macaronnage. And after all that, I also have a theory that it’s down to egg whites, pure and simple: I use organic. Try changing your whites and see if that helps.
Lastly, don’t be so blooming hard on yourself. I bet they taste wonderful and the odd little air pocket shouldn’t be such a huge problem.
Bon voyage to your Mum and enjoy baking!
All the best,
Jill
Thanks Jill. My oven is already very hot at it is….I think! I put an oven thermo inside my oven to ensure that I am cooking at the right temp (I preheat it at slightly higher and then turn it down to the desired temp for the cooking). I also have to cook mine much longer than your instructions because after 15 min, my macarons are still a little “wet” underneath. I will eventually turn off the oven and let them sit in the oven for another 5 min. In the end, I have my mac in the oven for a good 20 min.
They come out OK, and at this temp (preheat 340 F and cooking at 320 F), I notice a tiny bit of “décoloration”), but less than with other recipes.
I know that it is an oven issue because I may have 2 or 3 macs oat the very edge of my tray who will rise only on one side.
I typically whip my whites til I reach the “bec d’oiseau” consitency and folding my batter too much more than what I am already doing to take more air out of the batter may result in a runny lava ie over-folding. And yes, you are right, they are very good and my colleagues don,t care nor they even notice the hollowness but being a perfectionist that I am, I like doing things right though. Will give your recipe another try.
Great; sounds like you’re getting the oven sussed – especially as yours does sound particularly complicated! Happy macaron-ing, Healy.
Dear Jill,
Merci infiniment! I hav ebeen on the quest for a really really good recipe since last Monday (that’s when I started making macarons as my 2012 challenge). I have come close to making perfect macarons but for the hollow – empty shell problem. It became minor and not so obvious to non connaisseurs when shells were filled and later matured….but I knew of of the problem and it still bogged me.
I had already bought your book by then but I still had not gotten to your recipe as of yet. Then, I decided to try another recipe I found on the net but unfortunately, I mixed up the ingredients’ measure and couldn’t use my almond/icing sugar mixture. I had resorted myself to throwing that beautiful stack of meal and sugar away (furthermore, that recipe turned out to be a real flop even after I re-measured the ingredients from the start).
I finally decided to give your recipe a try but went to the back of the book to look for something smaller rather than use the original amounts for a big batch (just in case….). Guess what….your 60 g of eeg whites required the same amount of almond and icing sugar that I had already mistakenly sifted together for the earlier flopped recipe. Hurray!!! I won’t have to throw those ingredients out after all and proceeded with your smaller scale egg whites.
Eureka! The macarons came out almost perfect, with barely any hollowness to the shells. Almost perfect and not yet perfect because the bottoms were slightly undercooked for some of them (being that it was a new recipe, I always have to figure out the oven until I can get the temperature right). But by far, this was the BEST and most successful batch I made (the ones I made last Friday and Saturday came very very close).
It took me exactly one week, with 2 batches consistently baked every evening until I was able to get to this perfection. I would not be embarrassed selling any of these macarons (which is not my intent…) as I bought two 5 cm macarons at a high end jewelery store cafe and I honestly, and humbly have to say that mines were better than the ones sold by that famous French macaron shop.
PS. I am from Quebec Canada…not sure what custard powder would be here. I bought a flan powder (for instant flan) but it has sugar, and other stuff already mixed in. Any suggestion as to what I can use instead.
Also, my mom is going to Paris next week. What or where can she find that custard powder for me in Paris? Thanks again.
Thank you so much for your feedback and sharing all of your trials and triumphs. Great to hear that you’re on the macaron challenge for 2012 and BRAVO for your successes. You’ll be opening your own shop yet! If you’re on Facebook, join in the fun on Mad About Macarons and share your yummy macaron photos with us.
For custard powder, you can find this online from Amazon.com, Kalustyans.com, World Market (Cost Plus).
Exciting for your Mum – in Paris she can find it in supermarkets’ baking sections in boxed sachets sold as “poudre à flan” – they normally have vanilla, but also pistachio flavour too. A new page on stockists will be available soon on the website. Stay tuned…
Jill
Hi Jill!
I received all my supplies, book, and ingredients for Christmas and I made my first batch of almond macs 3 nights ago. I have amazed everyone I know! I have been baking for a long time and everyone has complimented my cooking but when I brought these to work, I am getting offers of people asking to pay for them!
I do have a couple of questions..
I watched your video and your filling was a lot stiffer than mine was. Mine was almost the consistency of pudding and once the macs sat overnight, the cookies had absorbed all the filling. That’s fine, but the appearance looked like two cookies sitting on top of each other with no filling. Do you have any ideas on why that happened?
Also- the height on my macarons aren’t as high as yours..could it be that I live in the very humid region?
Thank you so much!
Farren, lovely to hear from you; great to hear that you have the same sensations regarding making them and so many compliments. That’s the reason for sharing the recipe in the book: it’s a real buzz and something to be shared – compulsive baking in this case! For the filling – it depends which flavour, as they’re not all alike. For many, it’s totally normal for the filling to ‘disappear’ a bit into the shells. That’s what makes it a macaron with the crispy meringue outside and creamy, soft surprising insides. The height? I don’t think it has to do with humidy – more a question of which kind of egg whites you use! Stay zen, enjoy the flavours and the compliments from your friends.
Hi Jill
Another wonderful blog I do so look forward to them for your different recipes and ideas. As the weather was so cold I decided to make your leek, pumpkin, and ginger soup and it was delicious and healthy and of course I had to make the curry macarons as well.
Jill I wish you a very happy and prosperous 2012 and keep up the good work.
Thanks so much for your sweet words, Shirley! xo
Dear Jill,
I loved your blog and the beautiful new year soup recipe with leek and ginger. Thank you very much. It is just what I need and I love this recipe. Your blog cheered me up enormously. When will we see you next cooking up a storm in person? Kind wishes, Jane
Jane, thank you for such a lovely message and your comment cheered ME up enormously, too! Merci
Next macaron event? 10 March, Glasgow for the Aye Write! Festival.
I ordered your book, Mad About Macarons!, here in the U.S. and tried my first recipe already – I made the Almond Macarons but added bright blue coloring to the shells. They are beautiful and I’m so happy with how they turned out!
I blogged about the book and my macaron baking experience in a blog aptly titled “Mad About Macarons!” You can read it here, if you wish: http://myrnacgmibus.blogspot.com/2011/12/mad-about-macarons.html
Can’t wait to make my next batch. Thanks for writing a wonderful cookbook!
Wow! What an amazing surprise and so flattered to read your post this morning. Thank you! There’s no stopping you now – just wait until you try the other flavours. Enjoy yourself, Myrna.
Hi Jill,
I had your book this time last year and have used several recipes with much success. Living in very rural Burgundy I am having trouble finding powder colours and various other flavourings. I am happy to buy them via the internet but would value your advice on this.
Hello Patiricia,
No problem. If you’re in Burgundy and on the internet, I would thoroughly recommend http://www.meilleurduchef.com. I get my powdered colourings from them plus some flavourings/essences and above all, pastry boxes. Great service. Second time I’ve mentioned them today. Perhaps I should go into business with them, since I don’t get a penny otherwise! All the best,
Jill
Thank you very much Jill, amazing website. There is not much you can’t get on it.
Hi Jill
I have been making macarons with some success for a while, however, recently when removed from oven the majority of them have lost their shape and are leaning to one side, resulting in losing foot on one side. I am following all the usual rules, but cannot understand what is happening! Also can you suggest any good packaging companies either in U.K. or France – this is for retailing macarons. Any help would be greatly appreciated!
Susan
Hi Susan,
If they’re losing their shape the batter sounds like it’s too runny. Would suggest you beat these egg whites a bit stiffer then ensure you leave them to air sufficiently before putting them in the oven, just like explained in the book. For retailing macarons, that’s a tough one, as I don’t retail myself but I do use http://www.meilleurduchef.com here in France for pâtisserie boxes. They are open to non-professionals, too, and have a wonderful choice.
Hi Jill
For me it turned out that half an element in my oven died. Causing the macaroons to rise on one side but not the other; that is, my macrons had feet on one side and not the other (not one side of the tray but each macaroon). Got the element fixed and now my macaroons rise evenly and have even feet.
Just a thought for anyone else that normally has success with macaroons.
Cheers
Mik
Hi Jill, I have tried making macarons before with failed results. Not to be beaten I tried again last week and loved the result, you can see them on my blog post
The biggest change I made was letting them dry for an hour. I decided to check your blog for some other tips and I loved the STV programme, your a natural! It also gave me some great memories of back home. I think I will definetely be requesting your book from Santa, great job and keep crankin’ out those macarons!
Thanks, Gerry
Hi Gerry, Just seen your lovely pink peppermint macaron perfections on your site – beautiful! Thanks for the kind words – especially as I was so nervous on my first ever LIVE TV demo, so was thrown in the deep end! There are many more tips in the book, too – as well as a 2nd edition coming out in early January. Cheers! J xo
hey! me and my friends have to do a presentation of the macaron and his expansion around the world.
we were wondering how the other country (we’re french) see the macaron and if you like it , what’s your favorite flavour and if you don’t like it why ?
also do you often eat macaron?
Thanx for all of your answer it could really help us!
Ce ne pas une surprise: oui, je mange les macarons et souvent. J’adore les parfums – c’est comme de la musique donc difficile à dire si je préfère un parfum sur un autre: qq jours j’aime le chocolat avec les épices, qq jours c’est plus classique avec pistache ou rose, qq jours je suis folle et je veux ajouter du wasabi, cardamom ou gingembre ou essayer d’autres choses (sucré ou salé – voir le blog pour les mélanges déjà fait.) Le macaron est comme une peinture: on peut faire ce qu’on veut. En dehors de la France, le macaron est maintenant vue comme qqch de classe, très parisien, et sans gluten pas très calorifique, et avec une possibilité d’une infinité de parfums, c’est le nouveau cupcake. Cependant, le cupcake arrive en France (voir Picard) : un paradox, non? Hope that helps and sorry for my French. J
Thanks you so much ! and don’t worry you have a very good french !!
Dear Jill,
My compliments on your beautiful book and recipes in it!
I have a bakery and we are used to last minute orders so the albumen aging is a issue. I was wondering if I can age lot of albumen and then freeze it so if I have orders of macarons for the day after I can just difrost the aged albumen. Eagerly waiting for your reply!
Regards
Irene
Hi Irene,
Yes, egg whites can be frozen. If you have a bakery, I would strongly urge you to use professional cartons of liquid egg white. It will make your lives so much easier!
Thank you sooo much for the quick reply! As for the liquid albumen I find it doesnt fluff up (sorry english it’s not my mother tongue!) the same way as fresh albumen…
Not sure – the pro cartons I’ve tried they fluff up so quick, it’s unreal.
Hi Jill-
So sorry to pester you again and many thanks for your quick reply to my previous question of yesterday. The bakery would like to rotate my macarons from the freezer to the display case. Can they be uncovered in the freezer and thaw uncovered in the display case?
You’re my hero,
Diane
Diane,
It depends how long you’re going to keep them in the freezer, what you’re allowed to do, and in what conditions. Difficult to tell from a distance. Would suggest you cover them in the freezer but they can defrost in the fridge section, no problem.
Hi Jill-
I am making your wonderful macarons for a bakery. Will they store well out in the open in their refrigerated display case, and if so, for how long? (I realize you suggest storing them in tins or cake boxes but the bakery wants to display them…)
Thanks in advance,
Diane
Hi Diane,
How exciting. If the display is refrigerated, no problem. They can last for 2-3 days to keep them at their best out in the open. But hopefully they won’t be there that long, anyway. I’m sure they will disappear fast!
Hi. I’ve been making macarons succesfully for a while now using your recipe, always successfully thanks to your excellent instructions. However, for the first time, mine have failed and I’d like to know why! I thought I’d followed the recipe as usual, but when I got them out of the oven, they had all spread and become mis-shapen. They were also very sticky and would not come off the paper. Any help would be greatly appreciated as I’m making them for a wedding next week, so they have to be right!
Great to hear you’re on a macaron roll. This is obviously a one off but we need to find out why this happened. Bit difficult without any more info. Can you think of anything different you did this time around? Weather? Different ingredients? Less time crouting/airing? I want to help you but need more info, if you can.
Hi, Jill!
I seem to have a problem with storing the macarons. (or it might be a totally different issue) I kept my macarons in the fridge in zip-lock bags or tupperware for a couple of days and they became very soggy. How do you store your macarons? Do you think it’s a storage issue at all? Because, when I take the shells out of the oven, they are quite firm. Please help me with your opinion!
Thanks!! Yunji
Hi Yunji, yes it does sound like a storage issue. I don’t use tupperware or zip-lock bags. Next time try using biscuit tins, cardboard pastry/cake boxes or – as I mention in the book – why not even use fruit packaging boxes? They work well. If you are storing them in layers, do ensure you use greaseproof baking paper and NOT kitchen paper. Kitchen paper draws moisture and will make them soggy. Hope this helps. Jill
Thank you Jill!!!
Now my macarons will stay in perfect shape!
Hello Jill,
I’m your big fan. I bought your book a couple of months ago and have followed nearly every recipe in your book. I’m gaining some weight, but it’s totally worth it!
Many Thanks,
Pryn
Colour
Hi Jill, I am a pastry chef and Like most of us my favourite job is Macaroon, I have used your book for about 6weeks now, and they are getting better and better, (pastry chefs always on the quest for the perfect macaroon, height, texture, shine and flavour) I am getting married in 6 weeks and i Have decided to make a Macaroon tower for my wedding cake, Our colour scheme is Black and White so I will be doing 2 flavours one black one white,
The problem i am having is the colours are not Strong enough my Black is having a slightly green shine and the white is taking on colour from the oven, Do you know any really good food colour products that work well with Macaroon. I am going to try cooking the white at a slightly lower temp, to see if i can avoid getting to much colour on them, I have never used White food colouring im not sure if it will help. Im being very fussy but i want my cake to be perfect, as a strong contrast between black and white is so eye catching. Any advice would be appreciated. Thank you
joe
Hi Joe,
Gosh, what a lovely way to come back from holiday and find your message. Thank you! Congratulations on your wedding – you must be so excited and what a fabulous idea on your black and white macaron tower. I do hope you will share your photos with us on Facebook’s MaM page later!
I am totally understanding your problem with the green tinge on the black powdered colouring since I had the same problem at first: I even contacted MeilleurduChef.com to say that there was a problem with it and they said it was perfectly normal – I just had to use more of it. In the end, I found a good black paste concentrate “liquorice” by Sugarflair that I found in a cake shop in the UK. You do have to use quite a lot but the result is definitely black and shiny. Alternatively, I recently discovered Wilton’s Color Mist and got it online. They do black colouring spray which is wonderful for just spraying on after – especially if you want to spray on artistic halves (you could even cover up slightly browned whites if there’s a problem at the last minute.
For the whites, good idea on your oven temp. Not convinced, either, about white colouring but why not also try adding some silver powdered glittering food colouring using a paint brush to give it a royal wedding shiny look? Rainbow Dust.co.uk do light silver edible silk range or snow drift. Otherwise MeilleurduChef.com do have a white colouring and other metallic sheens you can brush on, too.
Hope this helps. Good luck and have fun in the run-up to your Big Day.
All the best,
Jill
Sugarflair also do an extra concentrated black:
http://www.partyanimalonline.com/sugarflair-extra-concentrated-food-colour—black-extra-11157-p.asp
Hi Jill,
I first started making macarons a couple years ago using the Italian method, with hits and misses. Got myself your book after hearing so much about it and tried my hand at them again for the first time after a good two years. They turned out absolutely perfect, with much higher feet than I’ve ever gotten!
I notice though that the top of my macarons are more rounded than flat. Should I be stirring the batter more so it gets more fluid or will the tops flatten if I let the batter dry longer (I currently dry them for about half an hour)?
Thanks you so much for restoring my confidence with macarons- I can’t wait to start experimenting with more flavours!
Many thanks,
Laureen
Hi Laureen,
Thanks for your lovely comments and apologies for the late reply since been on annual holiday. I am so glad to hear your macaron confidence is restored – so happy to share the fun.
Any time I have had rounded tops has been when I’ve used professional cartons of egg whites: so it’s the only correlation I can think of, to be honest. If you’re using using whites from separated eggs then I would suggest you do try mixing the batter more. I don’t think it has to do with leaving the shells to dry – mainly to do with the egg whites you’re using. I do hope this helps and enjoy experimenting with more flavours.
All the best,
Jill
Hi Jill firstly I love your book. I have just started making macarons and are caught up in the madness of making them.
Could you tell me do you pipe free hand now? and do you every use the italian meringue method.
I’m writing this as my caramel macarons wait to go in the oven.
With many thanks
Tania
Hi Tania, glad you like it. As it says in the book, it’s the French meringue and I always pipe free hand. Enjoy the macaron madness!
where can i buy mastrad silicone macaron mats and mastrad piping bags in the U.K. please? I am an avid macaron maker from Scotland! thankyou
Hi Susan, not easy, as I’m not in the UK but I’ve found some silicone mats on Amazon.co.uk (I don’t use them, just use baking parchment). Also found De Beyer Silicone piping bag on the same site. Happy macaron-ing!
Hi Jill, will be in Paris August 21-25. Would love to take a macaron class. Do you know of any. Thanks Ingrid from Canada
Hi Ingrid,
Difficult one, especially in August – most of Paris tends to shut down! I’ve heard of la cuisine paris in Le Marais (http://www.lacuisineparis.com/), Le Nôtre (http://www.lenotre.fr/) plus in St Germain-en-Laye, there’s Le Petit Gateau (next to the RER stop) which is fabulous.
Then again, there’s the book
Check out this link to a live macaron demo (on The Hour, STV), which could help.
Good luck and have fun!
Hi Jill,
I found your book in my local store on Saturday and have read it front to back, today I bought all the required utensils and measured by 150g of egg whites (exactly) and they are now chilling in the fridge.
I cannot tell you how excited I am to make my first ever macarons, I recently watched Raymond Blanc make them on TV and they looked too difficult and opted for his store made ones instead. I love all things French as does my partner who is equally excited as I….roll on Sunday when I will be able to eat them (fingers crossed that they look just a fraction as beautiful as yours) !
Thank you for inspiring me and I will let you how I get on.
A bientot
Thanks for your comment. That’s the reason for the book: it’s not difficult at all – you just need to follow the wee tips in the book and above all, have FUN!
Hi Jill,
I’m a new video game designer and I’ve just created a game for iPhone and iPad which takes place in a macaron bakery, so I thought you and your readers would really enjoy it
It’s a matching game that’s simple to learn, yet it continually offers a challenge. Apple has already listed it in their “Noteworthy” section of games, so I hope that means I’ve done a good job for my first go (crosses fingers).
Below is a link to the game trailer on YouTube, and a link to the actual game on iTunes.
YouTube video: Link – YouTube
iTunes: Link- iTunes
Thanks for your time, and happy baking!
Sincerely,
-Luke Clark
Kendosoft
Haha, I forgot to add the actual links. I’m off to a good start indeed
YouTube: http://goo.gl/Jrehj
iTunes: http://goo.gl/QbS0x
Cheers,
-Luke
Interesting – pity it’s not about the book, though
Hi Jill,
First thing first, this is a great book!
I bought you book through Amazon and I finally got it this Monday. I was so excited and immediately started reading it. With some help (not really helpful suggestions though) and numerous visit to the supermarkets (I just stared at the shelves with my jaw dropped to the floor), I somehow – miraculously – figured out how to get half of the things I need and have already bought some. But when it comes to different kinds of cream, I am puzzled.
I’ve never made anything with an oven before because back in Hong Kong my home was too small for an oven. My point is, all that I know about cream is just cream, those on the cakes and pastries – I don’t even what should they call. So my questions are:
1. Is whipping cream solid, semi-solid or liquid?
2. What is single cream? I have no idea what is that, let alone buying it.
3. According to the creme burlee recipe, I need 600ml cream (or 400ml cream/200ml whole milk). What kind of cream should I use?
Really appreciate if you can help me out.
By the way, is it okay if I don’t have an electric whisk? I don’t have the space for so many equipments and I definitely don’t want to throw them away when I move back to Hong Kong.
Hi Alexis, first off I’m glad you like the book. Secondly, good for you for going ahead with all of this – especially as You’ve never used an oven before! The oven for macarons is important so I would suggest that you make cookies and simpler things first before attempting macarons, in order to get to know it first. For cream, I don’t know what is on sale in HK but I would simply suggest you use cream that has at least 30° butterfat (to answer your 3 questions). For a more detailed list of explanations from the editor, they are all marked under the FAQ section of the website and the list is at http://www.facebook.com/note.php?note_id=179474795404113
To whisk up your egg whites, it’s far easier with an electric whisk. It won’t take up much space and you’ll find it very useful – not just for macarons. If you’re that keen on making macarons, you will find it necessary. Good luck.
Thanks for the advises. I have one more thing to ask, why do you suggest us to use hand whisk for the fillings?
Using a hand whisk makes the filling smooth: it’s like for most sauces. No lumps. You’ll see the difference.
I bought the book and am so excited about using the recipe. I was wondering if you can use almond flour instead of the chopped almonds and if there is an alternative to aging the egg whites for 4-5 days? Thanks.
Hi Susan,
In fact, it’s not chopped almonds but the US equivalent of ground almonds is almond flour. The editor put up a chart for the US equivalent for terms used in the book at https://www.facebook.com/note.php?note_id=179474795404113
If you don’t want to age your whites, then you could leave them out of the fridge for a couple of days at room temperature in a bowl covered with pierced cling film. Hope this helps and enjoy yourself! Jill
I just bought your book and I am so excited to start trying the recipes! However, am I crazy to try making these in southern florida in the beginning of summer? I am a little worried about the humidity. I keep my air conditioner in my house set to 75 F so it is plenty cool in the house. Not sure if you had any tips before I get started for baking these adorable macarons in humid weather.
Thanks so much!
Brie
Hi Brie, I can appreciate that making macarons in a humid climate won’t be that easy. I would suggest that you dehumidify the room a few hours before making them and ensure that you leave the macarons to dry out long enough to ensure that a skin forms on the shells before they go in the oven.
Hope this helps and have fun!
Jill
Hi Jill,
I was so pleased to be given a copy of your book for my birthday, and even more pleased with my first week’s work. Have posted on my blog! Really, really pleased with the macaron birthday cake! I am definitely addicted!
Hi Jill,
I got your book a few weeks ago, and am so excited to be able to make my own macarons!
I’ve made two batches so far. The first–pistachio–had a good flavor, but I made them too big and didn’t cook them long enough, so they were a bit gummy. The second batch–rose–turned out great…but with one small problem. When I put them into the oven they were pink, but they came out beige. Does the color need to be quite bright/dark in order to remain during baking? I have gel colors, which are quite concentrated, so I only put in a couple of drops.
If you have any tips about coloring, I would appreciate hearing them. I am already looking forward to making the next batch–it is addictive!
Thanks,
Abby
Hi Abbey,
Lovely to hear from you and excited for you about your macarons. For the colouring, I do tend to prefer the powdered colourings as you need to use less for a more vibrant colour. If using pastes, you may need to use a little more. I would simply suggest using a dash more colouring and ensuring that the oven isn’t too strong – or that you’re not putting the macarons too high in the oven to discolour them. Hope this helps. Funny how it’s so addictive but so much fun, eh? All the best, J
Hi Jill, it’s me again, blogger Ken from Ken Bakes. I hail from Singapore!
Just wanna to thank you again for the encouragement you gave me sometime ago on my blog. I had to buy your wonderful book Mad About Macarons to try out the recipes. Got it from a local bookstore. I attempted the Macaron Au Chocolat Noir and they turned out fabulous. I have posted it on my blog. The blog was dedicated to you and really, those out there who are discouraged by your maca-ruins, take Jill’s advice and keep on trying.
Cheers!
Thanks so much, Ken. Appreciate hearing from you. So glad you enjoy them as much as I do!
Hi Jill,
Came across your blog today – my mouth is watering as I love these sweet treats too!
I am visiting Paris in early September and wondered if you had a “top 10″ macaron/dessert shop list you would be willing to share? I was introducted to macarons at a La Duree shop about 5 years ago which is where/when I fell in love with them, but wondered about other opportunities for my taste buds.
Thanks, Leah.
Hi Leah, glad to hear you’ll be coming to Paris to enjoy them. You know, it’s difficult to actually give a list since some macarons in certain shops are better than others and vice-versa. Check out Pain de Sucre, Dalloyau, Le Notre, Pâtisserie des rêves, Jean-Paul Hévin… I also love the macarons at Osmont at St Germain-en-Laye. But embarrassed to say I don’t taste that often these days as I’m hooked on making them at home! Enjoy your trip.
Many thanks Jill – I will add these places to my list of dessert hot spots! Really appreciate your advice!
Hi Jill,
I just want to let you know how my macarons went. I have always had issues with them sticking to the baking sheet – no real probs with feet! So the other day I used frozen egg whites (I always have leftovers in the freezer!) and aged them for 7 days(!). Life kept getting in the way of making them so they had been bought up to room temp twice before I actually got around to making them! Anyway, I worked out from your Scottish TV segment and the Silpat video on Youtube how thick the mix needs to be when pushing the air out of the mix. Et voila!! Gorgeous litte macs! I did a ‘didn’t stick to the baking sheet’ dance, not a foot dance!!!
I admit that a week ago I made some when I first received your book and they weren’t great. Egg whites a)aged only 2 days b)still chilly c)’macaronage’d too long for 2 whites – needed less than 2 minutes definitely not 5. You learn!
So thanks for demystifying these little delicacies!! I will be buying your book for all my fellow macaronists! So glad to find another perfectionist who won’t stop ’til she can work out the perfect recipe!
Kindest regards,
Caroline
BTW, the breakdown of different weights at the end of the book is worth gold!!
Caroline,
Thanks so much for getting in touch and happy to hear all going well. It’s a real pleasure to read your feedback! Enjoy macaron-ing and keep in touch. Jill xo
Hi Jill,
I was excited when my “Mad about Macarons” arrived and couldn’t wait to try it. I’ve tried so many different recipes I got online and none have worked for me.
My macarons came out exactly like in the pictures with the exception they were not round as yours. In time, I hope to perfect my piping technique to have perfect round macarons.
Thank you for writing the book and sharing your knowledge.
Diana
Diana,
Thank you so much for your lovely words and I’m excited for you that your macaron-ing now, too. Don’t worry, you’ll see next time your macs will be perfectly round. Don’t forget to push down on the tray and above all, have confidence. All the best, Jill xo
Bonjour Jill!
My book arrived on Saturday & I was sooooo excited to make a batch of macarons then read about the egg white aging – 2 things, I hate aging & I have NO patience
Today I sent my husband out with our 8 month old daughter & got on with it.
I have to say I love the book, so colourful, great photos & fab recipes. My macarons turned out really well (even though I say so myself!), they have feet although not as big as in your photos but they are crisp on the outside & chewy on the middle so I am very pleased with my first attempt. I made a chocolate ganache from one of your recipes & OMG heaven!!
Now all I have to do is wait (did I mention I have no patience!) until tomorrow to really sample them. I will definitely be trying more, so hopefully I will make bigger feet
)
Best wishes
Carina
Carina,
Thanks for being in touch and so glad that they were a success first time around, even if you didn’t wait
Glad to hear you like the book and look forward to hear of your continuous mac-making. Bet hubby is happy testing them, even if he was sent out!
All the best,
Jill
He had a sneaky bite for research purposes
) but the rest are in the fridge waving at us everytime we open it!!
So how to get bigger feet?? Was my mixture too thin?? If so, would you add any more almond/icing sugar??
I took pics. I can’t wait to make more, must get a scraper.
Carina,
Enjoy yourself!
Patience! Ageing the whites, mount the whites well, leave the shells to rest: just as everything says.
I did age the whites for 4 days.
what does “mount the whites” mean??
whisk to stiff peaks but still glossy. Try leaving the shells out for longer before baking, too.
Hi, Jill
I’ve just gotten ur book and I love it so much more than ‘I heart macarons’. I’ve actually been making macs for a while, but have had some issues recently with the insides not being cooked. When I peel them from the sil pat, I’ll just get this thin shell in my hand, and the insides are all left on the sil pat in a wet clump. I’m in Houston, and usually set my oven to 320 degrees-age egg whites for 24 hours, and use a small amount of wilton paste food color. I don’t usually use caster sugar, but I do put my refined sugar in a food processor for just 2 pulses to make it a little more fine. When I have them in the oven I usually have them with another cookie sheet on the shelf above them.
If you have any ideas on the raw insides thing, I’d be forever grateful!
XOXO Penny
Hi Penny,
So pleased you like the book and thanks for getting in touch. First off, just to say that I personally don’t use Silpat silicone sheets, as if you do have problems of shells sticking, then it’s a nightmare to take them off. Try using just plain non stick baking paper/parchment to make things easier. Next off, difficult to tell from here but do stick to the basic recipe instructions since I spent a lot of time trying to work it out. Some people say no need to age egg whites or only for 24h. I personally have found that ageing for 4-5 days does make things easier. Also, I only put in one baking tray of macs at a time (no other trays in the oven.) You many also find that your oven temp needs checking. All of the tips are given in the book and so I urge you to ensure that you give all of them a good try.
I do hope this helps. Let me know how you get on and enjoy baking!
Jill
Hi Jill:
Thanks for your foodbuzz friend add that brought me to this lovely blog. My previliage to have you visit my blog too. I’m so flattered especially coming from a cookbook author.
I’ve been thinking to try out making macarons since the day when one of my baking friend introduced me how I can use the egg whites after I had made my egg tarts (which I made quite frequently).
But after hearing her out on the steps and the way to whisk the egg whites, it seem so difficult.
But recently macarons seem to be a trend in baking, so maybe I should brave myself to try out.
Yours tips and guides are added bonus to inspire me to give it a try.
Yin, I am so pleased to hear that you’re going to go for it and give macarons a try. They are not as difficult as you think. Just a question of knowing a few tricks. That’s why I wanted to share them after all my trials and errors over the years. You’ll have macaron baking down to a fine art in no time. Keep me posted how you get on. J x
Jill, Thank you so much for stopping by my little blog and your kind words. Being new at this every little bit of encouragement is welcome. Especially coming from someone with such obvious talent like yourself!
I have some silly accounts of my life in “random thoughts” it’s a step away from cooking, but entertaining for sure—I’m a spaz! Thank you again and please visit anytime! Mindy
Mindy, it’s a pleasure. You’ve got a great blog and we are all in this together
Continue to enjoy yourself! J x
In the USA, where can one get chestnut flour? I live in Oregon by the way
Hi Clara,
Good friend of mine suggests that Kalustyan’s.com seems to have everything. Some Italian markets might also carry it, if you don’t want to e-shop.
Dear Jill
I’ve just bought your book. Thank you for all good informations. I did chocolate macaron before with another recipe but I ‘d like to use your recipe this time. My question is how much cocoa should I use.I will use the ingredients in your book that says 10 g. of cocoa. Is it enough? If I want to add more cocoa how I can make the balance of other ingredients for example if do not touch the almond g but change the confectioner sugar ,will it be fine?Thank you for your answer. ANd with vanilla macaron recipe I have a new problem which I did not before ,I have hollows inside the macaron.
Thank you for your time
Hi Deniz,
Sounds like you’re an experienced baker so I’m not sure you really need my advice if you’re ready to chop and change the recipe. The recipes in this book are to make it as easy as possible for the inexperienced baker, hence the reduced cocoa content in the shells for chocolate as it can be more difficult to work with when there is more. Of course you can add more, even double if you prefer. No need to alter the quantities. You can slightly change the sugar content: as you can see in the savoury recipes, the sugar is reduced so you can follow that one. If you have hollow shells, however, could be to do with the oven temp (try raising slightly), although could be other problems. Hope this helps. Thanks for being in touch. Jill
Thank you for your time to answer my questions
This is the only time I have ever wished for `prominent feet`and I got them.Your book is not only beautiful to look at but easy to follow and I have made beautiful `Macs`The bit in the back `Quick reference guide to egg whites`is a great idea.I have lost count at the number of times I have tried to make macs but no luck…..the info in other books just got too comlicated and had way too many things to remember.
Regards
Karen-South Africa
Hi Karen,
I am so excited for you. Thanks for the lovely compliments and so glad the reference guide helps you. I use it constantly myself!
All the best,
Jill
I don’t think they have custard powder in American grocery stores. Should I use instant pudding powder instead? Or perhaps cornstarch? Thanks.
http://www.rareroses.com/
Hi. We’ve had a few questions like this and so the Editor has put up a page with all of the explanations, including custard powder under Notes in Facebook. Best is to use cornstarch and vanilla flavouring. There’s also a bit of a discussion on this link, including a place where you can buy custard powder in the US.
FYI, I’m also starting to put things together under a new FAQ page on the site… All the best, Jill.
The book arrived in the mail yesterday! I’ve read it cover to cover and my daughter and I promptly shopped for missing ingredients (including pearlized dusting colors).
We will hopefully get to baking this week and I am asking permission to post my results (when I get good results!) and a review of your book on our blog. Thanks for such clear directions, after watching you on the Scottish morning show I think I can do it!!
Kim & Olivia (Liv Life)
Hi Kim and Olivia,
Thank you for your lovely message. I would be so proud if you posted your results and a review on your lovely site.
Just one thing: Waverley Books have the license/copyright for the recipes and so I’m afraid you’re not allowed to post the actual recipe on the site. I do hope you understand.
Have fun making macarons. I certainly have a lot of fun and that’s the purpose of the book, to share in the whole experience. Enjoy and keep me posted! Jill
Hi Jill,
I bought your book a few weeks back and I have tried a couple of recipes (almond macaron and chocolate macaron; both equally delicious!). I am dying to try some more (egg whites already in the fridge). I did not think I would ever manage to get the little pied, but, yes, as I was watching through the oven door, the magic happened! So thank you so much for your great recipe. Just a few questions: the last batch I made, some of the shells had brown spots on them (I think they might have been slightly undercooked – my oven has a mind of its own and does not seem to cook evenly). Also, when I look at the pictures in your book, my macarons look “flatter” (is the mixture too runny, therefore they spread out too much?). But I’m really pleased with the result so far and I think it’s just a matter of “fine-tuning” now (and more practise with the piping bag to try and make them the same size!). Thanks again for sharing your savoir-faire!
Clo
Hi Clo,
So glad you’re enjoying the experience and your discovering the bug of the “pied”! For the brown spots it could be down to the ground almonds being a bit oily or just simply the oven. For the flatter shells, try mounting the whites a bit more. Hope that helps. Enjoy the next batch! Jill
Hi Jill,
Thanks for your quick reply. Will try that for my next batch and let you know how I get on!
Clo
After investing in an oven thermometer and making a few adjustments, the next batches were perfect! Looked very professional and tasted delicious!
Thanks again
Clo
Clo,
Thanks so much for getting back in touch. So glad that after these wee tweaks they turned out great. Would love to see them! Keep in touch,
Jill x
Hi Jill
I saw you on The Hour and have to say that you made it look so fun and easy that I’m going to attempt to make my very own macarons! I tried macarons for the very first time last year from Laduree and have been addicted to eating them ever since. Your book is winging it’s way to me so wish me luck! Love your website by the way
Hi Amy,
Well done. Proud of you for
giving macarons a bashmaking macarons at home. I know you’re going to become addicted at making them, too. Enjoy! J xHi Jill,
I got your book Mad about Macarons last X’mas and have just started to bake them a week ago and since then I have been mad about them! They taste very good but I have a big problem, I can’t get the shell right… the shell always have cracks… Just like Kelly’s post: I’ve raised the temperature, lowered the temperature, baked longer, left the oven door slightly open, stacked baking sheets, made the egg white mixture more stiff, less stiff, under-mixed the batter, over-mixed – I have tried… very unhappy. Can you help me please.
By the way I loved your book.
Gosh. If you’re doing everything according to the letter in the book I don’t know what else. No need to stack baking sheets or leave the oven door ajar. There should be no need. Have you really done everything, like age egg whites, room temp, ensure you’re pushing out the oxygen with macaronnage etc., leave them out to air for a good while before baking – basically everything mentioned? You’ve no idea how you’re message makes me unhappy too. I wish I could see what you’re doing since if you’re doing everything mentioned there shouldn’t be a problem.
Hi Jill,
I am so sorry if I’ve made you unhappy too. I will keep trying and hope by end of this week I have good news for you.
Hi Jill,
I have done it! Finally no more cracks!
Just 2 quick questions:
What happen if over whisk the egg white and caster sugar?
What happen if mix everything together for too long?
Although I have done it but I am worry both the above questions.
Many thanks,
Zee
Hi Zee,
You’ll see when it’s right as I tell you in the book; see it falling off that scraper (just like on the STV video) et voilà! Just go for it and no more worrying, ok? Just have fun!
Please don’t worry. It’s all about having confidence! You won’t over whisk since you’ll see for yourself when they are well and truly firm but still with that gloss to them. Same goes for the mixing. You can’t do it for too long because your hand may hurt
Hi Zee
What did you do to stop yours from cracking. Mine have risen and are fine to eat but they have cracked
How did you fix your cracking problem????
Thanks
~Joel
Hi Joel,
I just followed Jill 100% step by step. Make sure your oven give out the correct heat as well, as different oven work differently, just keep trying.
Hi Jill,
Is me again. I took the macarons to my grandmum, she loved them! She ate alot and she said she is very prouud of me, she is 84 years old. Thank you very much.
I’ve got a question tho, I want to lower the sugar contains for my grandmum, what is the lowest limite that i can use without affacting the quality of the macarons?
Many thanks,
zee
Hi Zee,
I am so glad to hear this! Great news. Knew you would do it! For the sugar content, follow the macaron recipe for the savoury ones in Mad Macs chapter, as they are reduced. You could even drop it a bit more (another 20g off the caster sugar and icing sugar) but it will be harder to work with.
Thanks for your lovely comments.
Jill