8 Comments

  1. I have been using your recipe for about a year now with great success. I have been able to double it with no problems. Thank you for sharing. Can you share how you freeze unfilled macs. I would like to freeze a double batch.

    1. Author

      Hi, I just line some airtight food containers with waxed paper and line the macarons inside. To fill the macarons, I usually just take them out of the freezer and start filling, often when the macarons are still very cold.

  2. Thank you very much for the recipe. Have you found that it matters how fast you whip the egg whites before you reach stiff peaks?

    1. Author

      Hi Diane,
      Yes, the speed of the mixer does matter. The higher the speed, the faster you will reach stiff peaks. I tend not to use the highest setting especially if I’m using a powerful mixer so as to prevent over whipping.

  3. How would I make this recipe into red velvet macarons? How much cocoa powder and vanilla would input in?

    1. Author

      Hi Trinna,
      That’s something that would have to be tested first and I haven’t had a chance to try it.

  4. These are so beautiful – thank you so much for recipe and guidelines = )

    1. Author

      Hi Nanna,
      My pleasure!

Leave a Reply

Your email address will not be published. Required fields are marked *