Let's talk French Macarons

I have had the most success using Helene Dujardin of Tartelette's recipe. She wrote an article that helped me tremendously with getting them right (http://tinyurl.com/y8kb37o) Bakerella also had a blog entry with the recipe, with tips and pictures as well (http://www.bakerella.com/tartelette-these-are-for-you/).

They are a little tricky to make, it took several attempts before mine came out okay. I'm still having a little trouble getting mine round and uniform in size. They taste great, but mine are ugly, lol. But with some more practice I think I'm almost there! HTH!

I don't even want to try to make them... Here in Montreal, there's a shop called "Boutique Point G".. and they make AMAZING macaroons !!!!

I, too, have noticed how "hot" these cookies have become lately. They're just so darn appealing! Two of the four bakers made them in the latest FoodNetwork Challenge. I've seen some very interesting flavor combinations.....

I am currently obsessed with collecting recipes to embark on my own macaron adventures.
Apparently, they are finicky little beasts despite looking like they dropped out of heaven and that's what has got me completely fascinated. They're also pretty expensive to buy so it makes sense to be able to make batches and batches of them at home.

Here's a list of blogs that I have found useful in my hunt for the best Macaron Recipes & methods

* http://www.mytartlette.com
* http://www.notsohumblepie.blogspot.com
* http://www.melangerbaking.com
* http://www.mactweets.blogspot.com
* http://www.syrupandtang.com
* http://www.kitchenmusings.com
* http://cannelle-vanille.blogspot.com

I think these blogs would be a good start. They all have great tip sheets with Not So Humble Pie being one of the best. I love her scientific view. Tartlette is also one of THE BEST authorities on macarons so definitely give her a visit and read her article on Demystifying Macarons PDF.
Veron from Kitchen Musings talks extensively about her Macaron experience including a post about attending a class at the esteemed Pierre Hermes in Paris!
Mactweets is such a fun site allowing food bloggers to post their macaron exploits to themes. I saw some Wombat Macarons on Macaron Fetish and they were sooooooo cute.

I've also just ordered the new Laduree recipe book (out in Oct 2010) which might or might not include macaron recipes. Fingers-crossed that it does and I really hope it is not in French or I'll have to get it translated.
Oh well, even if it is in French it's my perfect excuse to learn French and, at any length, it will be a pretty book to own.

As you see, I'm only just a little mac-obsessed and would you believe I have never even held one let alone eaten one but I just love the idea of them.
Goodluck with your own macs.

The syrup & tang blogsite is the one the chef-instructor recommended when I took the macarons class a few months ago at ICE in NYC.

Until I took the class, the thought of making these terrified me, because more than one chef had told me that making macarons is one of the most difficult pastry techniques to master.

Now that I have a better understanding of the techniques involved, I look forward to the coming winter holiday season, so I can try my hand at them here at home.

Theresa

I can't believe I was in Paris 2 years ago and didn't try even ONE! I guess I was too obsessed with all the other yummy chocolates and pastries!

I'm "trying" to bake 1-2 new recipes a month, and these are definitely on my list of things to try out. I saw a book at Borders a couple weeks ago and it was just macarons with various kinds and mixing and matching up flavors. Looked like a good book.

here's another blog site / recipe that I've tried with success:

http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/

BUT only the ones that I put on an insulated cookie sheet worked. The ones from the same batter but put on a regular cookie sheet were disasters. I made these on parchment paper, but I'm eager to purchase and try these on a silicon baking mat.

For those terrified of attempting them and want a picture by picture detailed way of what to do and not what to do then i recommend this book
Flavours and recipes galore - and some of the best tips you could wish for.

http://www.amazon.com/I-Love-Macarons-Hisako-Ogita/dp/0811868710


jstoops08
Do you not trace circles onto your baking paper for the size you want?
After doing this, you then pipe your mixture onto a circle and then you know when to stop - best method for ensuring that all your macaroons will be uniform.
5 minutes spent tracing saves 30 minutes of when you see your macaroons cooked but all different circumfrances.


Bluehue

Ahhh Macarons make my heart sing...I've made them with some success and several attempts. I have read and read on how to make them. Butterlove gave you a ton of helpful links. My favorite link in the kitchenmusings one and I've had success with this recipe (but I used all almond meal and omitted the mocha part: http://engineerbaker.blogspot.com/2009/01/mocha-hazelnut-macarons.html. I think that you just have to jump into your kitchen and separate those eggs. From what I understand, what method works for some may not work for all...kinda like buttercream and fondant

Oh...and be careful where you take them...they are requested often from my book club.

Happy Baking!

Macarons are finicky little beasts. Simple ingredients that succeed or fail on technique alone. I am fascinated by them.

I did read about the I Love Macarons book and it was tested and reviewed by a number of bloggers who actually had problems with the recipe. Something to do with the recipe temperature being too high.

Has anyone on this forum tried the 'I Love Macarons' recipe?

A few things that I can summarise from my 'research' on macarons is -:

* It is advisable if not required to use egg whites that have been aged 24-72 hours on the kitchen counter (fridge if you're in a very hot part of the world) and bring to room temperature before use.

* Thick gauge heavy cookie sheets or cookie sheets doubled up work best.

* The amount of mixing the 'macaronage' is critical. Undermixing and overmixing is a recipe for failure. Exactly what is the right amount of mixing is still in debate but the 'flows like magma' description seems to be the most often used term for the right mix.

* Oven temperature is critical

* After piping the macarons it is advised to leave them on the counter for at least 30mins to develop a 'skin'. This will improve your chances of getting those little feet.

* Apparently, many people have had more success with the Italian Meringue Method as it a more stable technique for larger batches.

I'm still researching and am awaiting my new oven so I can actually test the recipes I have collected. I think Helen of Tartlette's recipe will be a must-try.

Any further input would be appreciated.

I've made thousands of these yummy delights - they were very big here in Australia last year.

Re: egg whites - a lot of french pastry chefs use a mixture of very fresh and older eggs for the perfect macaron! LOL, its not simple finding the best technique for you personally..

I can recommend one book: "i (heart) macarons", by Hisako Ogita. Lots of great photos and explanations to try.

HTH!

I posted the link re the I LOVE MACAROONS book in an earlier post -
Its the only recipe and book i use for mine.

Do as the book says and leave your egg whites to *age* over night in a bowl covered with a clean cloth - makes the world of difference.


Bluehue.

bizarre, i just bought the "i love macarons" book today!!!! i keep seeing pictures of the pretty lil treats and really want to try making some so when i saw the book on my lunch break i had to buy it. looks very easy to follow and lots of ideas for flavours. added bonus is that i often have extra eggwhites from other recipes and macarons will give me something new to make with them!!

Every time I go to New Orleans to visit my daughter, I go to the bakery Sucre. Macarons are their specialty -- all different flavors and colors. They even have a beautiful wedding cake in their window that's covered with macarons! I haven't had the nerve yet to try to make them at home. What do you all use for a filling?