22 Comments

  1. I am trying your amazing recipe and the meringue is not thick enough. How can I fix it?

    1. Author

      Hi, thanks for the note. Make sure your bowl is very clean without any trace of oil. Your egg whites should not have even the slightest bit of yolk in them so they whip properly. The egg whites should also be at room temperature to reach maximum volume. Lastly, try whipping the meringue longer.

  2. I’m having issues with my batter being too thin. Any ideas on which step I’m not doing right? I have tried twice now with the same results. Is it possible my meringue isn’t stable enough?

    1. Author

      Hi Sherra,
      When mixing the meringue with the almond mixture, it’s possible that you might be overworking it. Try mixing for just a shorter period of time than what you were previously doing and stop when the batter is still on the thick side. Also, make sure your meringue is whipped to stiff peaks.

  3. I’m having an issue with my batter turning out too runny. I’ve tried it twice now, with the same results. I’m going to keep trying to make sure I’m not messing any of the steps up. Any ideas on what I could be doing wrong?

  4. You put a huge amount of work into this post. Thank you for such a great tutorial! Best I’ve ever seen on making them!

  5. Great recipe! Question: do you age the egg whites before using them, just use them straight from the fridge, or use them straight from the fridge then brought to room temp before mixing? That step has always confused me with macron making!

    1. Author

      Hi Monica,
      I separate the egg whites the day before, keep them covered in the fridge overnight then bring them out to get back to room temperature. Not sure though if this extra step makes a difference. I suspect for as long as the egg whites are at room temperature, they should turn out ok. But then I age them anyway.

  6. I have used your raspberry macaron recipe and loved it! I wanted to make vanilla bean macarons, instead of food coloring how much of the vanilla bean paste should I use in the meringue? Thanks !

    1. Author

      Hi Liv,
      Thanks, and great to hear! About the vanilla bean macarons, that’s something I would have to try out first before I can even speculate. If I ever get a chance, I might give it a try.

  7. Thank you so much!!!! This tutorial is great! You rock… I’m a great baker and love making pastries!! I have a Parisian theme party coming and this is perfect!!! Thank you, thank you, thank you!!

  8. Thank you….voy a tratar de hacerlos…

  9. Do you have recipes for other fillings beside the chocolate gnash? Fruit & cream filling preferably??

    1. Author

      Hi Teree,
      Yes, I use three kinds of fruit fillings in the post, Raspberry Banana and Blueberry Macarons.

  10. I love this tutorial, especially the images for each stage of addition. Can you share the recipe you used for the filling of the yellow macarons?

    1. Author

      Hi Keri, I’ll try and recall what I did. I think it was just a regular butter and powdered sugar type of frosting flavored with vanilla extract, a dash of salt and a couple teaspoons of milk.

  11. Thank you for such a well-explained recipe. My 12 year old daughter wants to make macarons and your recipe is so beautifully explained, I know she will be successful. I truly appreciate the time you took for this post.

    1. Author

      Thanks for dropping by, Amy. Hope your daughter has lots of fun making the macarons.

  12. Hi, does it matter whether I use extra large eggs or large? If I use large, how many egg whites would I need?

    Thanks!

    1. Author

      Hi, extra large eggs are pretty much the norm around here. If you’re not sure how many egg whites to use, try going by weight — 200 grams for 6 egg whites.

  13. I haven’t tried making the macarons yet (that’s tomorrow night’s project), but I just wanted to thank you for the wonderfully thorough explanation that you give for all of the steps. Now that I’ve read through your instructions and recipe (three times), I feel as though making macarons is not only going to be doable, but enjoyable as well. Your photos are lovely and extremely helpful.

    Two questions for you:
    1. Can you add flavoring to the meringue at the same time you add the gel food coloring?
    2. When you say that you can freeze the macarons, does that mean that they can be frozen with the filling or should they be frozen unfilled?

    1. Author

      Hi Laurie,
      Thanks for the note.
      1. Try to get the feel of making macarons first before experimenting with adding flavoring. It’s possible, but just be careful as even the slightest variation could change the texture of the batter.
      2. You can freeze them both ways, either unfilled or already filled. I usually stagger the steps so I may make macarons one weekend, freeze them unfilled, then fill them the following weekend; and then freeze most of them, and keep the rest in the fridge.

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