1. 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.

  2. 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.

  3. 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!!

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

  5. 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.

  6. 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.

  7. 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.

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


    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.

  9. 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.

Leave a Reply

Your email address will not be published.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