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20 Comments on “French Macaron Recipe

  • Thanks Gretchen. This is the first video I watched that really showed what 'lava' looks like as I don't have a volcano in my back yard for reference and step guide that is easy to understand. Now I just have to play/rewind/play while making it!

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  • im really sorry to bother you AGAIN you are probably so sick of me but I'm really just trying to get this right. I looked on the ingredients listed on my confectioners sugar and it did say it has corn starch in it. is that what you use and will it work for the recipe. thanks for taking the time to answer all of my questions I am very appreciative of it.

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  • do these macarons have a crisp out side shell with a moist, tender and chewy interior. to me that's the best texture for macarons so just wanted to know if this recipe had that. and if I completely omit the coffee and added 2 teaspoons of vanilla extract will I get to the ribbon stage as nicely as you did in the macaronage process? thanks

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  • Would you be so kind and make a green tea gream filling, both vegan and non vegan , it is somethingni have been looking for a good recipe for a while, but it is either to bitter or to sweet, and the tea flavour is what it is meant to be in the center of focus there.

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  • I have finally achieved macaron success, and here are some thoughts: careful when mixing, and don't skimp on the drying process. I think that a small tip, maybe 1/4", would increase control when piping.

    On another note, have you ever given any thought to how cane sugar and beet sugar can impact your recipes? The results do differ. I don't think you specify either way in your recipes. Did you ever this address this when you were in school? C&H is cane, some house brands are beet, and this goes for powdered as well as granulated sugar.

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  • I made my second batch, and this time they looked better, instead of spreading having "wings." I wouldn't say that I got the height that seems to be common in the pictures, but I am getting closer. One secret, I think, is in the meringue stage , making sure it is very stiff and glossy. The folding stage seems a bit tricky, too much and it deflates the batter, maybe I will try a little less. Both times I had a hard time managing the piping stage through a coupler without a tip. I am thinking that maybe a tip that is smaller than the coupler would help here. I should add that this time I baked the macarons on the middle rack, not upper middle.

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  • I like to bake with almond flour and I picked up a large bag at a health food store. It looks like it is just blanched and ground, no skins like almond meal. Do you think this can be used instead of raw almonds?

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