For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success.
Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else.
Until recently. In a serendipitous moment, I happened across The Brave Tart, a blog by Stella, the Resident Pastry Girl at Table 310, via her gorgeous picture and recipe for florentines. Searching about on her site, I discovered she also makes beautiful macarons. Every day. In bulk. She must have some kind of magic macaron secrets up her sleeve, I thought, right? So I was thrilled when she published her Macaron Mythbusters post. And her recipe. Which, by the way, I totally love. I love the way it’s written – it sounds like you’re in the kitchen there with her!
Encouraged by Stella, I tried my hand at these just before the end of my spring break. Was still feeling rather wobbly with vertigo at this point but was determined to have a go at them, having promised them to a colleague in return for him taking a lunch duty for me last term. Yes, that’s the way I roll: ” Will you do my lunch duty? I will bake macarons for you!”
I followed Stella’s instructions to a T – even down to the timing of the beating of the whites. Even though it went against my better judgement. I’ve always been so careful to only beat the whites until they form the “bec d’oiseau” on the end of the beaters (stiff egg whites will make a beak shape on the end of the whisk attachment of the Kitchen Aid). However, it appears that isn’t enough. You’re going to have to beat the whites for 9-10 minutes. Yep. You read that right. It feels so wrong. But it works.
The next part that is tricky is the macaronage – the folding in of the dry ingredients to the egg whites. I have the technique down pretty well but if your egg whites are not beaten enough (as it seems mine were not), you will deflate them too much by doing the 35-40 folds required for proper macaronage and the mixture will be too runny to pipe. If you have really firm whites, you will need those 35-40 strokes to deflate them enough to achieve the proper consistency – Stella says:
“Essentially, the macaron batter needs enough thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down. I’ve heard people describe this consistency as lava-like, or molten, and that’s pretty apt.”
And voilà: The “lunch duty” macarons. Chocolate with marshmallow filling.
Enjoyed by all on the first day back at work after the break.
The following weekend, I knew I had to make them again because I couldn’t quite believe that I might have a method that would work consistently. Again, no problems at all.
Orange shells with lemon curd filling.
I was on a roll! And then I went and did it – promised to bake macarons for Toronto Bakes for Japan. Was I insane? Then I announced it on my blog. No turning back. I was counting on Stella and her method to see me through an epic day of baking. And she came through again.
During this marathon of macarons, I discovered that my macarons do not like being baked on a jelly roll pan. Which is generally not a problem, since I am not generally baking over 100 at a time. Ahem. More like 20 at a a time max… Those ones cracked and never got their feet. But all the rest of them were lovely with dainty little feet.
Choc mint macs:
And then, because I am a total glutton for punishment, I decided to bake just one more batch last weekend. Using liquid egg whites. As an experiment. Totally expecting it to fail. I keep liquid egg whites in my fridge most of the time because it’s handy making omelettes fluffier or simply and it is certainly convenient – no more “oh my god, I simply must make custard with all those egg yolks from the macaron egg whites” moments. But I was not expecting it to work. Even at 6 minutes into the whipping of the whites, it didn’t look right. But after 10 minutes, I thought that one more minute at full blast might whip them into shape, so to speak. And it did. These ones also came out perfectly.
Plain pink shells with chocolate ganache.
Plain pink shells with lemon cream cheese filling:
So let me walk you through the process, as I see it.
Yes, you do have to sift your dry ingredients. Twice.
And time yourself…
Don’t be prissy – dump your sugar into your egg whites right away. None of this adding slowly… The egg whites, by the way, do not have to be aged. I separated the eggs and just left them at room temperature for a couple of hours only. The liquid egg whites I used in the last attempt were not at room temperature at all.
Beat whites and sugar for 3 minutes at speed 4 – don’t worry if it doesn’t look like much…
Beat for 3 more minutes at speed 6. It looks like what I typically think is ready for the dry ingredients – but no….
After 3 more minutes at speed 8, it’s *nearly* ready… Check it out below after 9 minutes – looks wrong, huh?
At this point you can add your colour and flavour and bump up the speed to maximum (10) for one more minute “to show them who’s boss” as Stella says!
Not your idea of a delicate batter, huh?
And there you go – dump in all your dry ingredients at once…
Then pipe them out…
As I learned at Lenôtre, I pipe them from the side, with the piping bag not leaving the tray, ending with a little “comma” shape on top. I do not let them “dry”as I see many people do and neither does Stella. Virtual high five, girl! I bake them on two trays at 320F for 12 minutes, turning the trays from back to front at the 6 minute mark.
Seems to work, see…
And hey, I made over 100 of these with a pretty decent success rate – excluding the jelly roll pan incidents, of course!
I think I *might* be safe in saying I have finally found “my” method. Thanks Stella!
For Stella’s complete recipe click here. And since there are many chocolate appearances in this post, I am submitting this post to this month’s Mactweets “Decadently Chocolate”.
Congratulations to Lael of Educated Palate who won my POP Bakery cake pops cookbook giveaway! I will be in touch soon!
** Don’t forget to check out next month’s “Forever Nigella” event – I’m hosting a street party in honour of the Royal Wedding and would love for you to join me. All the details here.
. Taky mě dost láká vyzkoušení tohoto receptu – a tady je rozepsaný i s [...]
I love making macarons too but my skirt were not as gorgeous as yours..he he I’ll try your method tonight and report back!
Please do…
Wow! Macrons at its Best. Love the simple and hassle free recipe and perfect presentation on your post. I had flat footed Macs the first time I tried which was probably the last also. Your post brightens me up and energizes to give another try
Awesome Macs.
I definitely love that it’s hassle free!
This is awesome ! I’m going to have to try this new way soon. No more “praying to the macaron gods” .
Yes, macaron gods begone!
Amazing, Mardi!!! You are a macaron goddess!!!!
Well, not quite but thanks!
WOW Mardi – lovely lovely feet and shells there! Your post and tips have gotten me all fired up to try making macarons again
(after I finish my exams of course) ;p
Just to clarify though, it’s speed 4 for 3 minutes, dump in sugar, then speed 6 for 6 (or 9 minutes?) and finally speed 10 for 1 minute? Thanks much!
I reworded the post a little. 3 minutes at 4, 3 minutes at 6, 3 minutes at 8 and 1 minute at 10.
Mardi, you’ve done it! Gorgeous, every single macaron! I will definitely be trying your method! Perfect! Hip hip hooray I feel like a proud mama!
Jamie – thanks for all your encouragement!
Fantastic post! Had no idea you were obsessed with macarons like this and all you’re producing, they are just beautiful. Love the look of the chocolate and marshmallow, too. Your Royal Wedding street party sounds like lots of fun!
Oh yes. Obsessed!
Brava Mardi, thanks for demystifying this french confection. Oh what beauties you have created. Look forward to many more.
Mardi – do you ever sleep? If I ever get round to making macarons then this is where I will start. At present just happy to gaze at your perfect ones.
Making macs is a great way to help if you can’t sleep LOL!
Fantastic! You are amazing. They are so beautiful and so perfect. Making macarons is still one feat I have to conquer so I’ve saved this post. One day, if I gather enough patience, I shall try again.
I love how you make these – you are a seasoned pro – seems like a healthy obsession to me! =)
YAY! Great post. All of those macarons turned out SO well.
All of them. Looking back it looks a little ridiculous. LOL!
Such a great post – thanks for this! Have always been scared of trying macarons, but now that you’ve pointed me to a foolproof method I think I might just give them a go!
(Eyes wide open) I can do this! I’ve only tried making macarons once but your process walk-through makes me want to tackle it again. Now I only need to figure out what flavor to make. Thank you so much for this great post!
Interesting…and thanks for all the tips! Must admit that it goes against pretty much everything I’ve read about making macarons. Definitely don’t think I’ve whipped my eggwhites to to be quite so “peaky” before. More things for me to try now =)
Yes the egg whites look all wrong but they work!
Oh your macarons look gorgeous! Great instructions/photos I think this is a must do!
Thank you, thank you, THANK YOU for posting this! I’ve been admiring your macarons for SOO long and have been wanting to know how to make them myself! Can’t wait to try them!
So beautiful and such GREAT tips!
So there is a “they lived happily ever after” ending to The Story of Mardi and the Attempt to Make the Perfect Macaron? Really? I’m very glad for you. Does this mean that you didn’t even have to go to France for the class? (Well, you did for the story, so that’s good enough for me.) Wow!
Oh I think I need to go to France to a class again. You know, just to check!
I ca n just sit here and stare at your macarons, entranced like a child by all the different colors and fillings. Amazing! They look perfect. Now I know where to turn, if I ever decide to tackle them:)
You see, being stubborn and type A pays off in the end:) Great job!
Yup, stubborn
Yay! It was such a breakthrough when I discovered Stella’s post on macaron making. An eye-opener! I’m glad you had success with the cartoned egg whites–will have to try that next.
Yes, it’s not ideal but good to know!
I have to say, your post has given me the courage to try macarons. I don’t know why, but macarons are the one thing I’ve never gotten around to. I hate working with egg whites and it just seemed like so much work for something that gives people so much trouble. But I’ve wanted to try them, because they are so delicious and endlessly customizable. As soon as classes are over for the semester this will be my first Sunday baking project.
An excellent Sunday baking project!
i’m so scared to even try, I’ve had two failures but I think if I give myself a whole weekend and just suck it up, I may be able to break the spell!
A little boring to end this saga though now, isn’t it, everyone?
I AM looking forward to Easter Macs!
…oh, and let’s not forget the special, limited-edition ROYAL WEDDING MACS that re coming out the end of next week!
My word, you went to town, didn’t you? These photos and steps are so educational, this may change my life…
Wow a macaronapolooza! Every single one is gorgeous. I haven’t tried Stella’s method yet but now I’m IN!
Palooza indeed!
Woo Hoo!! Get a load of all these Mac successes! Yes, I think it’s pretty safe to say you’ve got this whole Macaron baking thing down. Congrats Mardi! XOXO -Josie
Coming from the Queen of the Macaron, I would say that this is a high compliment indeed! Thanks
Fantastic Mardi! Your macs are so beautiful. And thanks for introducing me to Stella’s blog…it’s awesome.
Yes, that was kind of the best thing about this whole endeavour – “meeting” Stella!
is it corny of me to say I’m proud of you? Since I’ve known you through Twitter and your blog, the macarons have been your friend and nemesis and it looks like you’ve conquered it! But somehow I know you’ll find other ways to satisfy your Taurean+Type A personality. Now, to teach us laypeople how to make them. I smell another reason to visit Toronto soon:)
Brisket Macaron, anyone?
Ethan thank you so much. It must be boring following me on Twitter when I am on a quest!
I just love your beautiful colors. I still have not gotten around to making macarons. I really do need to set some time aside to do this soon.
I am always surprised to see how many different methods are there to make the same thing… I was told you needed to use egg whites straight out of the fridge as they should be as cold as possible.
So so many different methods…
I have some Taurus family members so I understand your determination. These are just gorgeous Mardi! I don’t know which one I like better. It’s impossible to decide…I want one of each, s’il te plait;)
The Taurean in me wouldn’t let me give up!
I’m so happy to have found this! I’ve been wanting to make macarons, but I’ve been too scared! Thanks for this!
Some great tips you both share – especially on the beating of the whites. Will definately try this with my next batch. Thanks!
It is ALL in the beating of the whites…
I must try it at home then! But then I could have private lessons right?
Awesome! I am tempted to make them… how about the filing?
I love that post too, it actually tells you exactly what went wrong so you know for next time. Beautiful macarons!
Hi Mardi! I am going to save this post! Awhile ago I researched making macarons, loving their look, but was quickly intimidated as they are so seemingly fincky! I seem to see them everywhere these days and had no idea there were so many little tips to know before endeavoring to try to make them! Thanks for ‘breaking the code’!
Good luck – it definitely felt like I was cracking a code!
Your macarons are STUNNING and I have to say that great minds think alike (chocolate & marshmallow). I love the colour of your pink ones – really pretty. I make the Italian method because I had too many failures with French meringue but you make it look easy
I have only tried the Italian method once but it was too fussy..
I’ve never tried them….too scared….but now that YOU’VE put in all of the hard work for me, I just might get brave!
Wow Mardi, virtual high fives!
Seeing as I’ve only made macarons once and it was a complete and utter failure….I might actually go ahead and try this method out! It seems fail proof!
Thank you Stella!
Cheers girl! I think it is pretty much fail proof!
I love the bright colors! They look perfect!
SO pretty – awesome job. I want to try these sometime but I think I need a childfree house to do so for both quiet and patience on my part ha. LOVE the pink ones!
I think a childfree house is definitely necessary! Even my cat gets amongst the action when I am baking!
Your macarons look great, what kind of food coloring did you use for the pink ones? I tried to make pink ones with fuschia gel but they did NOT look like yours.
I always use powdered food colouring.
Wow! I’m so excited to try this method! I’ve been using a book I bought in Paris called macarons: succès assuré (“assured success”). Let me assure you, it was NOT successful on my last 3 attempts! I’m looking forward to trying yours!
I always assumed they were a pain to make…
Now i definitely know that i was right LOL
But.. I just might try YOUR way!
Thanks!
This way is much less painful than some others I have tried!
Thank you, thank you for this tutorial. I have been obsessed with macarons lately—trying to perfect them as well. I am going to let all these good tips sink into my brain and give them another go!
Love your macarons and love that you love them as much as I do.
We should join forces http://www.GreenEyedSusan.com
I am a little bit obsessed, LOL!
I’m bookmarking this post. I’m going to learn from your experience and hopefully be as successful as you with macarons. I’ve yet to try making them but I will one day. I thought I was in love with your fuchsia ones until I scrolled down to the green ones. In my book, that’s the perfect shade of green and in macaron form, it’s even more appealing.
I love playing with different colours
Wow! Mardi, these are all so gorgeous! Thank you for the tips…I have also been slaving over these for quite a while… I haven’t posted any because, while they taste great, they don’t look great!
You really nailed the macarons on the head!
They look simply perfect. Nice work.
Thank you Stephane – quite the compliment!
Wow, I just tried macarons yesterday for the first time!
http://ironchefman.blogspot.com/2011/04/macarons-first-attempt.html
I read BraveTart’s “Macaron Myths” to get me started, and definitely learned a lot. The idea of piping from the side to avoid the piping trail – genius! I’ll definitely try it next time.
Yours look perfect!
Your macarons are magical…. I thought perhaps I was reading Jill at Mad about Macarons:) They look so beautiful, professional and perfect!
Many many thanks – quite the compliment!
Ooh… So many pretty macs! I am feeling somewhat guilty that I have never tried to make macarons again after my first disaster. Perhaps I can give them a try with your tips.
They all look perfect!
You’re awesome Mardi! I haven’t attempted Macarons yet, but when I do, I’ll be starting with you. Beautiful photos too. Much thanks for your endurance on the subject.
Excellent how to post Mardi. Thank you, I think I’m almost ready to give these guys a go.
Amazing! Thank you so much for the tips and the photos!
From here on in you shall be known as Mardi the Macaron Maven! Congratulations they are all just beautiful!
Great post!! I am so eager to try Stella’s method. I’m so excited for you that it’s been working so well!
This week has such special meaning for me. My birthday is at the end of it and I picked this week in 2010 to ramp up my blog. Mardi’s blog here was one of the first ones I found when I went looking for what others had done. Who knows what I put in for a search term. I kept looking, reading more and more food blogs. After a few weeks I noticed postings about Macarons and thought I was totally from another planet; I had no idea what they were. I am sure I must have left some weird comments here and other places asking what people were talking about.
I finally had them in France in Feburary of this year for the first time and then I realized what was worth all the talk. I haven’t made them yet, but I am also not in a hurry. They remind me of something I enjoyed finding and exploring, and you always have to have that thing that is right around the corner, just out of reach…
Thanks Mardi!
Jason
Jason, thanks so much for commenting – I am touched that you are still reading my blog
I am so glad you finally tasted macarons and figured out what all the fuss is about. I hope that you will revisit this post when you choose to make them yourself
Pretty and vibrant! I tried to beat my eggwhites for 10 minutes of my last batch but I just couldn’t! I think I got scared after 6 or 7 minutes which is longer than I normally whip them. They still turn out but I have to dry them and not cook them at too high of a heat…although I *may* have been able to put them at a lower heat without drying…guess i have to bake another test batch again…
Well perhaps you should try beating the whites longer so you don’t have to go the hassle of drying them?
Hi! I just tried to make these, and I am not sure what happened, but they cracked while they were baking, and they have no feet..I followed the directions, I am not sure what the heck is going on..Any suggestions would be great!! Thanks
I would need a little more information to try to figure out what went wrong?
holy macaroons batman! those look perfect. and delicious. and…wow.
WOOT WOOT WOOT Mardi girl, I’m in love with the perfect feet and smooth shells, batch after batch. Looks like you’ve been blessed by the mac fairy and I am doing a happy jig! Love the wway you wrote the post and love the timings. Dare I try? Maybe…but need a KA first! Sigh…thank you for joining us at MacTweets. Thrilled to see your mac success! Wheeeeeeeeeeeeeeeeeeeeeeeeee!!
Thank YOU for the constant encouragement!
Everything looks fab! Do you have a picture of how you pipe from the side? I’m having trouble picturing it.
Hi Eliza, I am actually going to work on a post with perhaps some video elements to show some of the technique better but you can see the piping here.
my meringue deflated when I added color and orange essence. what do I do now?
How much did you add? I find that powdered colour is always better and I go VERY easy on the flavoured essence/ oils. In fact, until I am 100% sure of the recipe, I don’t flavour the shells, just the filling…
Mardi, thanks for the insight and I went out today to buy color paste (assuming that’s better than liquid, yes?).
Can you re-inflate egg whites (do you need a miracle)?
So, to prove to myself that I’m not completely lame and you don’t have to be French to conquer macarons, I tried again, this time with no color.
3 trays later… tray one cracked & was a footless blob, tray two looked perfect complete with cute little feet but once cooled I realized were sticky and almost hollow, and tray 3 once again cracked. Same oven, same trays (160C/320F – 12 minutes plus a switch in between).
Help! I had to make cupcakes just to make myself feel better.
I always use powdered colour. I don’t know how to reinflate egg whites, you are trying to deflate them when you mix in the dry ingredients to the wet so not sure what you mean. Did you use two trays one on top of each other? Sounds like they were not cooked enough.
Yeah same deal with mine. Used about a capful of orange essence (oil based) and a few squirts of orange gel. They turned out fine when piped onto the tray but after baking, they were all cracked and had no feet.
Everything else in the recipe was the exact same process I used last time (as used here and on Brave Tart) and they turned out fine. The last time I used red powder colour and no essence so I’m thinking it has to be one of either the gel colour or essence that made all of mine crack.
Yes I find that when you use oils for flavour that it does mess with the consistency and I never have much success. I tend to flavour the filling more than the shell. I have been recently experimenting with other nuts for the shells which flavours them differently with varied success – will be blogging about that soon!
Well at least that puts my mind to rest! I am currently using AmeriColor gels for the food colour, have you tried gels before?
I wanted to rule out the possibility that the cracked shells were because of the gel colouring.
Whenever I have used powder they turn out fine, but I find gels are generally cheaper, and you have to use less so they are much better to use, providing they are not contributing to the cracked shells.
What an awesome post! Thanks so much for sharing your “secrets” to what works for you in your mac kitchen. After several food flops, I have to keep guessing with my macarons, too. You are brave–you experimented with liquid egg whites–and succeeded with some gorgeous vibrant macarons! Ha–you went on a macaron-making marathon. Everything, including your choc macs for Mactweets, turned out just perfectly.
Thanks so much! I *do* seem to have been on a roll but hopefully it was not just flash in the pan?
Oh so glad that this was sent to me via Stumble Upon! I’m LIKING it now so I can have it bookmarked..and well, because I like it!!
I LOVE macarons, but had not heard of them until last year when I saw them on food blog after food blog. Finally tried them from Whole Foods a few months ago. WOW!!! How could I have missed these when I was in Paris years ago? They are definitely worth the fuss. But since I hate paying $1.20 each for them, I knew I would eventually try to master them. Haven’t yet….
But so glad I ran into your post first. Which flavor shell (or no flavor) do you recommend for a first timer. Which filling? I LOVE lemon flavored so what would you recommend. Plain macs with lemon filling? Would it be lemon curd?
Thanks SO much!!
I have never made macarons, but love them and they are on my bucket list. What a great tutorial. Thanks! I hear they are so intimidating.
This is terrific! I still haven’t ventured to make macarons but, wow, these look so perfect. Can’t pass up a fail-safe method like this!
These are so beautiful and perfect. I am also on a quest to achieve the perfect macs and to date no luck yet. Thank you for this post. I was ver surprised with the time taken beating the eggwhites.
Yes so was I but it works consistently!
Fantastic! I found brave tart too and I’m planning on making these this week for a surprise birthday gift. If they work I’ll blog about them and definitely link back to both of you!
Oh I really hope they work out for you!
These look wonderful. What a beautiful blog, thanks for sharing. I will give these a go soon.
WOW WOW WOW!
and Ho to have a stand mixer – beating by hand for 10 minutes
Yikes still if that’s what it takes.
Thanks for yr tips!!
must look for yr exact recipe – proportions!!
xCarolg
Stella’s recipe has the exact proportions!
I tried to cut & paste her recipe but it’s impossible
quelle dommage
Carolg
I emailed you!
I made my first Rose Petal Macarons today.
Thanks for the great instructions. The only thing I need to wo0rk on is consistent shape.
Lisa
Shape will come with time!
Mardi,
Your macarons are perfect! I’ve been attempting macarons for a few weeks ever since I got a kitchen aid stand mixer and I can’t seem to get it right. I’ve tried several recipes online and nothing has worked. I came across your page along with Stella’s and I love it the most since I am very impatient and can’t wait for the eggs to age and the shells to form. I tried Stella’s recipe twice and mine cracked in the oven about 5 mins into baking. I tried yours and as soon as I opened the oven to turn them they caved in. Mine do not have feet and deflate and are hollow. I can’t seem to figure it out and want to just give up! Could it be my gas oven? Or the humidity in southern California? I thought i might have undermined so I tried mixing more and still the same results. Also my chocolate ganache doesn’t look like yours at all. It’s runny even after a week in the fridge. And 5 mins after I pipe in onto the macaron it starts melting. Please help!
It sounds like you are over beating your mixture. Hard to tell without a picture….
Is it possible to whip the egg whites using a handmixer? I have a stand-mixer but it’s not a very good one, I usually whip egg whites with my handmixer but not sure if it’ll work for macs…
Yes absolutely!
Amazing! I love it. It’s the one thing I am afraid to try. You changed my mind. Woo hoo!!!
Mais vous êtes français! You should definitely give it a go!
Did you pour cold water under the parchment paper as you were shown in your cooking class? Is it necessary or does it just help to remove the macs from the parchment?
Yes I do. It stops the macs cooking and helps lift them off the parchment paper more easily.
Such an inspiration Mardi! The colors are GORGEOUS and the fillings to match sound delicious! Thanks for posting this- it encouraged me to take the class at La Cuisine Paris to understand the process and now I think I’ll be able to try your version/Stellas version in the kitchen too =) I’ll let you know when that time comes!
No resting to form a skin? I did a claas at Lenotre last month and we let them crouter for 45 min or so…
I did a test without and the shell got lumpy, but I have to check my notes and pictures. I did about 10 batches during the lat week and only a couple came out good…
I did a class at Lenôtre as well (link in the post above) but we did not let them rest to form a skin at all… I never have let mine rest, unless it was because I didn’t have room in the oven and the one time during classes this past summer that we did let them rest (Italian meringue method, so different), the macarons did not form very high feet and they were dull on top, not shiny…
Interesting that the only time you let them rest was with the Italian method as with this method you are actually supposed to not let them rest according to a lot of IM recipes…
I did notice the amount of egg white in your recipe is quite high. Maybe together with the fact you beat the merigue untill stiff and dry this gives stability.
Anyway, tonight I will run another experiment, perhaps I will try your recipe, altough I want to limit recipe hopping.
Well the only reason we let them rest was because we didn’t have enough oven space. In my experimenting, I have found that beating the egg whites for longer than you think is right and the macaronnage are the two keys to macarons with keet and smooth tops. Good luck and please report back.
Tried your recipe.
The meringe came out way stiffer than is recommended in other recipes. I am pretty sure I underfolded as the batter did not spread out at all and the piping peaks remained. After baking, shells were uneven, too rounded and hollow, some where cracked… Pretty much the biggest disaster so far (10 batches and counting)!
Not blaming your recipe, I am just too whimpy and prevent overfolding. After baking, the feet did not collapse as I have seen with other recipes, so it may be the high egg white content that provides stability. They also came off easy from the parchment and actually taste good, nice and chewy. I think I will try again tomorrow, and use half the recipe and foldma bit further.
How many batches did it take yu to get consistent? I went through this when learning to make chocolates, which I now have down. Macarons seem to be more difficult.
Hi there.
How many batches? Well it took me well over a year of making macarons once, twice, sometimes 3x month to get to the point where I understand them. If you do not fold the batter enough, they will crack and they will not work properly. Did you fold the batter 25 times and stop, take a look at it and then go stroke by stroke after that until the batter was falling off the spatula in ribbons? If not, you probably underfolded it, resulting in your less than perfect macarons (sounds like they tasted good though!). As I said before, the key is beating the egg whites then deflating them gently. With macarons it’s all about practice. Just a tip, when I am practising, I only ever use one egg white’s worth of ingredients otherwise it’s a waste if they don’t turn out. Less batter makes it easier to understand and feel how it is supposed to be when it’s ready. Keep on practising!
Yes,
I folded about 50 times in total, and the batter was flowing, but only slightly. Piping bumps remained, so my conclusion is it was undermixed. When you say deflate, you actually push the batter against the wall to push air bubbles out? I have seen this in some videos.
I think I will switch to single egg quantities, as you said. The three sheets yesterday came out the same and are now just filling up the freezer.
Will continue in the weekend!
O.k.,
So, I think I have it down now. I did 4 batches following your recipe divided by 3 (1 sheet per batch). The meringe Was always super stiff and dry and the end result seemed to be just dependent on tje viscosity of the final batter. I also tried putting them in the oven right away, and it works. Also fresh eggs or aged eggs (1 week!) did not make a difference.
This is probably the best way of learning it as you can do many batches on a single day and get the immediate feedback on how the batter consistency influences the piping and the final result.
I think the baking can still be optimized. I went up to 320F and 12-15 min, depending on the top wobble test. But perhaps the initial temp can even a bit higher to kick up the feet and then down for the second half. They also did this at Lenotre. I have to chwck notes.
Anyway, I think I am stuck with this recipe and can confirm the myths from Bravetart.
I saw a recipe which uses a bit of baking powder. Sounds like cheating, but maybe worth an experiment…
Yay you Seb!
A couple of comments. In this post, I call for 12 minutes at 320˚F, even though Stella calls for something different. That’s what works for me and my oven. All ovens will be different you just need to experiment.. Not sure what the “top wobble test” is though… Also during my class at Lenôtre, they did not use different temperatures baking temps – I believe it was around 320˚F also. Interesting how we seem to have had VERY different experiences baking macarons at Lenôtre – and I know others have too – I would have thought their recipes and methods would be fairly standard.
In any case, I believe you have cracked the code for macarons. Find a recipe and make it work for you, in your oven, with your trays, in your climate. And practice, practice, practice. There’s a reason I spent many Euros going to 4 other macaron making classes this summer in Paris!!!
The wobble test is where you test the readiness in the oven by touching the macaron top and try move it around. If. It it shifts easy, it needs a couple more minutes.
Looking at the Lenotre recipe, it asks for 160C for 5 minutes, then 140C for 12-14 min. (320F, 285F resp.) I also looked back at the pictures and movies I recorded during class and now I see the instructor was definitely not pussyfooting the batter, as I initially did.
I think that all the instructors (Stephan Durand in my case) have their own methods that work for them. Stephan said he is making macarons for 10 years…
Anyway, it is 8:30 here, Sunday morning, so its time for a first batch so see that yesterday’s 4 successes in a row was not a fluke!
Interesting… Never heard of the wobble test! I never touch ‘em once they are in the oven!
Yes, there is definitely no pussy-footing around with the batter as you say, a lot of people treat it too delicately and it is then underbeaten.
I am interested that the Lenôtre instructors have different methods – just goes to show you that same oven, same everything and different method/ oven temp etc… and they still work out. Just goes to prove that there is no “one” right way. Just the right way FOR YOU.
Well, I think I found another variable, the use of a silicone mat. I used that in earlier batches and then changed to parchment. When using a mat yesterday, the feet got very tiny, something I observed earlier. I think because my baking sheet is very thick, together with the isolating mat, the temperture is just too low to long at the bottom.
Also I noticed that without any rest, some shells cracked. I now let them rest for 30 min and put them in the middle of the oven (not lower thirds as mentioned somewhere else) and on parchment. That gave me a perfect result. Also fresh eggs seem better than the pre-separated egg whites I bought last week.
Anyway, I think I am not there yet, but almost…
Thank you for the detailed pictures for this recipe! When you only use one egg white to practice this recipe, do the same mixing times still apply (beat for 3 minutes at speed 4, for 3 minutes at speed 6, for 3 minutes at speed 8, and 1 minute at speed 10)? Or is this too much for one egg white? Also, what sort of strainer do you use to sift your almond flour and your powdered sugar? I have a fine-mesh strainer, and it always takes about 30 minutes to sift both once.
Everything is the same when you only use one egg white. Also, that sounds like way too fine a strainer for this mix – it does not need to be THAT fine. Takes me a few minutes to sift that amount of sugar and almonds….
I just tried your pumpkin pie macarons recipe (omitting the pumpkin spice) since your recipe differs from Stella’s a bit. They turned out almost perfect. I was very surprised that you did not have to age the egg whites or dry out the shells. However, they were a bit too brown on the top, and the feet were very wide (they looked like a ring around the shell). Although they’re not perfect, I’m still ecstatic since this is the first time that this recipe worked this well for me. I was convinced that you had to age the egg whites for a few days and that you had to dry the shells since it seems that so many people preach it as “macaron dogma” from the “macaron gods.” How refreshing and enlightening it is to know that none of that has to be done to bake a good batch of macarons! (:
Anyway, the feet were rising beautifully in the oven at the 6-minute mark in my conventional oven at 320 F, but after I rotated the pans, the feet seem to have started going haywire. Do you think there may be no need to rotate the pans at 6 minutes? I think I’ll try the recipe again. However, the plus side is that now that I’ve tried making macarons around 10 times so far, I’ve gotten a decent sense of macaronage. Anyway, this is probably more information than you need to know. I just wanted to express my gratitude for posting the recipe. Thanks! (:
First of all, congrats on successful macarons! You’re on the way to perfection! Sounds like the oven runs a little hot if they were burned on top – did you use two trays to bake them on? Also, wide feet suggests slightly overmixed batter but that’s something you will get a handle on the more you make them.
I always rotate the pans because my oven has hot spots – perhaps yours does not? It’s definitely a matter of trial and error – keep at it and I am sure you will figure out what’s right for you and your oven!
Hi there – great post and photos! Am going to attempt macarons this weekend. Can you share your recipe for the cream cheese filling?
Thanks!
Hi there,
It’s a pretty basic recipe:
250g cream cheese, at room temperature
125g unsalted butter, at room temperature
½ – ¾ cup icing sugar, sifted
You can add in other flavourings like lemon zest or extracts (also colour) if you like too.
I DID IT!!! Thanks to you and Stella, my second shot turned out perfect! I was squealing as the little feet started to form in the oven.
Thank you!!
so happy: http://imageshack.us/photo/my-images/97/macaront.jpg/
They look beautiful!
Congratulations Alexis! So happy for you! Happy Feet dance all round!!!
All thanks to you!
I’m off to try salted caramel now >:)
Do you have the recipes for the mint chocolate ganache and any other of the insides you used? They look so good!
Thanks!
It’s just 3/4 lb semi-sweet chocolate that you pour 3/4 cup of heated heavy (35%) cream onto… Then stir to combine until smooth and refrigerate until it’s a Nutella-consistency. So simple. So good!
These look divine and for years I made macarons but alas have given it up since my I no longer have a Kitchen Aid mixer (I burn the motors up… lets just leave it at bread baker…) I currently own a Bosche mixer which I love but have not attempted macarons, simply merengue mushrooms. I only have 3 speeds, low-medium-high… Do you by any chance have any recommendations? Thanks!
I would definitely perhaps add a minute or so to the beating times I mention (so 4 minutes at low, 4 at medium and 4 on high and perhaps one more minute when you add the colour). It’s a matter of trial and error really but the important thing is that you have a big old ball of egg white meringue at the end that you will them deflate as you add the dry ingredients. Good luck!
I also recently had success with Stella’s recipe, and now I can’t stop making them! Yours look lovely. Such a feeling of accomplishment, isn’t it?
Oh – and I tried the method of piping from the side, but I ended up with a lot of oval macarons! Is there a trick?
The only thing I can tell you is to pipe INto the macaron. Leave the tip on the parchment and push the mixture into the mound to form a round.
Hi Mardi
I’ve been switching between Bravetart’s and Tartelette’s recipe also and I’ve noticed that Tartelette gives me more consistent results (no cracking, all with feet) but Bravetart’s gives me prettier results (feet not too high, nicer domes but some cookies with cracks or no feet). Have you noticed that as well? Also, where do you get your powdered food colouring from? I’ve tried William Sonoma and Michael’s but can only find gel at best.
Thanks for all the great pics!
Diana
Hi Diana, I have not found that Tartelette’s recipe is more consistent though I have not tried it for a while. I will have to try it again – it’s pretty close to the one I used from Lenôtre as well and I haven’t done those in over a year. I only find cracking on macarons that are in the hotspots of my oven or in a “too hot” oven.
I buy my colour powder from Golda’s Kitchen (www.goldaskitchen.com) and the Le Dolci online store will be carrying a select few colours from now on too (www.ledolci.com)
Love your post and can’t wait to try the recipe this weekend! One question though, does it matter which rack of the oven the trays should be placed on? The bottom third, middle, or the top third? Also, do you bake more than one tray at a time? Thanks!
I generally only ever bake one tray at a time and bake in the middle of the oven. Hope that helps!
I’m so happy you had success with Brave Tart’s recipe. I am trying it tonight! I have been practicing with Tartlette’s recipe but I have the same problem everytime… hollow shells! They look perfect, cute feet & all but sadly the shells are empty inside. Boo-boo! I tested it at different oven temps & baking time but always the same. HOLLOW SHELLS! So I have been stalking, studying, absorbing Brave Tart’s recipe. Now I am doing the same to your blog post
I will be back with pictures to update you on my results. Could you please share the recipe for the chocolate macaron with marshmallow filling? THANK YOU!
Good luck. I have hollow shells sometimes too.
The recipe is here: http://www.eatlivetravelwrite.com/2010/11/mactweets-november-hot-chocolate-and-marshmallow-macarons/ for the hot chocolate and marshmallow macarons.
Hi! I’m back with pictures:
http://www.facebook.com/media/set/?set=a.3205832469831.2163019.1386740494&type=1&l=a26cd17d18
As I went through the steps of making the batter, I compared to your photos and I was so excited that it looked exactly like your pics. Even as I piped the batter, it behaved so well. But once in the oven they started cracking and almost all of them had not feet
( Only a few developed feet but I can’t make sense of it. Just random positions on the tray and only a few on each tray baked feet, very small feet. I was sure to use the double tray method too. Any advice for my next attempt?
Hmmm, sounds like an oven problem or else maybe the batter was over mixed? I am unable to view your pictures though
Mardi,
What was the jelly roll pan incident? What type of pan do you use?
Hi Mardi,
The macarons look amazing! I’d love to try your recipe. I’m a newbie in macaron making and my first attempts look exactly like your first attempts
I was wondering if using a hand mixer instead of standing one was the culprit. What’s your opinion on mixers? Thank you so much for your help.
Oh snap, thank you! Before I found your blog, like you said, it felt wrong to have to beat the eggwhites for so long. I only beat the eggs for 6 minutes, and it still didn’t go into stiff peak. My friend and I felt totally discouraged by this point.
We gave up and the macarons turned pretty flat (but had feet).
It’s a relief to read that it took you about 11 minutes for the whites to become stiff. We’re going to try to make them again later this week following your awesome post. And hail to fluffy bunnies and rainbows that we don’t have to be so “delicate” when making these. Haha!
i live in Geneva..been to macarons class once…its a lot a work! hehe! after reading ur blog..its really put a smile on my face and thinking that maybe i can try to make macarons one more time without pulling my hair off!thanks so much for the recipies.