Master the French Macaron
January 26th, 2011 | 265 Comments
Ahh, the macaron. So beautiful, and fragile, like a Faberge Egg. And so elusive, it is.
Or is it?
The day I learned how to make them, the chef gave me a demonstration, and then I made them on my own. They came out well. No drama. And since they were on our daily petit fours plate, I had to make them every day. Sometimes it was pouring rain outside, and the kitchen was swamp-humid. Sometimes it was the thick of summer, and the temperatures rivaled Death Valley. But still, I made them. Once in a while they didn’t work, but most of the time they did. And on those few occasions they didn’t behave, I wasn’t phased. I just made them again.
For me, the trick to it all was that no one told me how impossible they were, how one false breath could mean failure — one extra stroke of the spatula, and you might as well pack it in. To me, it was just another recipe, and I didn’t have any baggage about it before I even broke out the almond flour. No one psyched me out.
Now, as I read all the talk around the blogosphere, I think that’s exactly what’s happening. The macaron fear has spread far and wide. And there’s no reason for it. Especially when the base recipe has just 4 ingredients. You sift the dry stuff, whip a few egg whites, fold it all together, and pipe it on a sheet tray.
I really, really want everyone to master the macaron, to be swimming in as many as they want. Once you understand the basic recipe, you can modify it to any flavor you can think of. All it takes is a batch or two of practice, and then it’s locked in forever. Like riding a bicycle.
So I started working on a post. I was testing, then testing some more. Before I knew it, the whole project grew, becoming more than just a quickie tutorial. I wanted to include as much helpful stuff as possible — the basic recipe, some troubleshooting tips, how to make flavor variations, and a few fillings to get started. It became longer — a primer, of sorts. And so I put it all together into one fat pdf format that you can download, totally FREE. I hope you find it helpful.
In Master the Macaron, I cover:
- The almond macaron — the master recipe
- Vanilla Buttercream Filling for the Almond Macaron
- Troubleshooting
- Chocolate Macaron with Chocolate Ganache Filling
- Coffee Macaron with Nutella Filling
- Lemon Macaron with Lemon Curd Filling
- Coconut Macaron with White Chocolate Raspberry Filling
I hope you enjoy this primer, and have success with your macaron-making. Please let me know what you think. We’d even love to see some pictures if you give it a go. And pass it on!
Get your FREE copy of Master the Macaron:
Tags: confection, Cookies, french macaron, french macaroon, how-to, tutorial
265 Responses to “Master the French Macaron”
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ABOUT ME
I had a career going in advertising when one day I got the crazy idea to start over and become a pastry chef. Now I'll show you what I learned working in fine dining restaurants all over NYC right here with step-by-step photos. So grab your rolling pin and join in.
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Is there any problem with the link or it’s just me? I get the email but there’s no link there ! Thanks and sorry if I’m making sth wrong…
Hi Sil! I JUST posted it and tested it, so it should be coming through now.
I just tried to make macarons for the first time this weekend and they stuck to the silpat and the parchment. Plus they seemed a little flat. They crisped up nicely and had a foot, but since I couldn’t get them off the baking sheet they were useless (but still tasty). Any ideas why this happened?
Thanks Irina, it works now…. what a wonderful tutorial!!! and great photos too!!
Thanks again…i’m gonna print it right now
Hi Alison — That tends to be a sign of slight underbaking. Next time try increasing your baking time by 3-5 minutes. Also, let them cool completely before pulling them off, so they get a chance to set up. If all else fails, I’ve been known to use a small metal spatula to slide underneath them if they’re stubborn.
Sil, Thanks for downloading! I’m glad it’s up and running now.
I’m having the same issue… I got your email but no download link.. am I missing something?
Monica — You received the “confirm” email? Once you click confirm, you’ll get a second email with the link. Let me know if you’re still having trouble. This system is new to me and I’m still working out the kinks.
Thanks for this awesome guide! I definitely have got the macaron fear, though I totally feel for these adorable sweets in Paris. In fact I just dragged my friend to a local bakery with macarons imported from France because she thought they were supersweet and crispy due to an inferior sample. Definitely determined to make this the year of my first homemade macarons, though. And this post will surely get me well on my way!
Hi! I love your tutorial! Thx!
Hey Xiaolu — Yes, I’m sure you can do it. You’ve got the pastry touch.
Juliana — Thanks for downloading!
[…] This post was mentioned on Twitter by Julieta , Julieta . Julieta said: French Macaroons http://t.co/tmZ5qt9 via @ThinkDevGrow / Guía Completa para prepararlos 😀 […]
Very well explained. A very handy recipe for passover. (No need for real flour.) I printed out all 37 pages. It is going to stay with all my cook books.
Khinya — You’re right, it’s perfect for Passover. The French had no idea :).
Your post is “spot on,” as they say. The very idea of making macarons is about 1,000 times more intimidating than, say, puff pastry or croissants. I keep saying, “next weekend I’ll try them.” Once I get your instructions, I think next weekend I really will try them! Thank you.
Irina, you’re the best! Thank you!
Thanks for the pdf. You’re right, the whole talk around the macs has certainly scared me off. But I’m totally intent on trying it sometime, especially armed with your instructions, I think it’ll go off awesome!
Chana — I know what you mean. Ah, the worst that will happen is you’ll ruin some sugar and almond flour. There’s not much risk involved, so give it a go! And even if they don’t come out right, if you call them cookies instead of macarons, no one will know the difference :).
Thank you!!
Thank you very much for this! I will try the main recipe this weekend, but until then I wanted to tell you that the PDF is wonderful, and with all the pictures and details I feel more confident that I’ll be able to tell what’s right or wrong and make eatable macarons.
It’s great that we can see pictures of failed attempts, too – I don’t think I’ve ever seen planned fails to teach the wrong way of doing things.
Deanna — Aw, thank you!
Avanika — Now the pressure’s on us both :).
Mateja — Thanks for downloading!
Rox — I really hope it ends up in some successful macaróns for you. Let me know how it goes if you make them.
Thanks for this awesome tutorial
Me again…what’s your opinion on aging the egg whites? I noticed you didn’t mention it in your awesome and beautiful tutorial.
THANK YOU for such a great tutorial. I’ve had macarons at the Bouchon Bakery in NYC. I’m still dreaming about them…they were that good. I’ve made these in pastry class, and I must say, I was disappointed…they were gummy, sweet and not delightful. So, I will try again.
I’ll pass the word by adding your tutorial on Facebook.
Irina, thanks for such a thoughtful project.
Carmen
I have a really unhealthy obsession with French Macarons. A jar full of them makes my mouth water beyond words 😉
Dear PastryPal,
I haven’t had a chance to read through the primer, but just perusing through it I can see you have done a lot of work. Thank you for your efforts. I look forward to making these in the near future without any drama.
Cindy.
Deanna — Well, every little bit helps, I suppose. The aged egg whites evaporate a tiny bit of the moisture. This little detail can help, and so can whipping your egg whites in a copper bowl, and so can adding a pinch of egg white powder to your egg whites before whipping. Except when we made them at the restaurant, we never remembered to age anything! Nor did we include egg white powder, nor whip them in a copper bowl, and we had no issues. I left this point out of the tutorial because I didn’t want people to think they needed anything special, or needed to plan it days ahead. It’s not really necessary, in the end, but if you have the foresight to do it, then go for it!
Carmen — Ugh, gummy macarons. A sad day it must have been. Yes, the trick is to just keep trying. And I LOVE Bouchon. I always get their gourmet “Oreo” :).
And thank you for Facebooking it (Yep I used it as a verb.)
wgfoodie — I know what you mean. I ate most of the jar’s contents myself.
Cindy — That’s so sweet of you to say. I had a good time putting it together, and I hope you find it useful.
Sorry. The confirmation has gone into junk & got emptied. Can email me again? I will be careful this time. Thanks
[…] disappointed that this post isn’t about making macarons, do not fear: both Irina at Pastry Pal and the queen of macarons, Helene at Tartelette, have tutorials on them, full of troubleshooting […]
Hehe, I was a bit naughty and just went out and bought some >.< I WILL get around to making them though! Is there any way you could not use a silpat or baking paper (ie, will greasing a clean baking tray do the trick, or munt these)? Also is it ok to use powedered sugar that has cornflour in it or do you have to get pure granulated sugar? Or am I complicating things, and it doesn't really matter?
Your guide is gorgeous by the way 🙂 Thanks for taking the time to put it together!
My first batch was perfect, but each subsequent batch has been worse than the last. I lost the touch – but I think b/c I built these up to be some impossible magical creation. Maybe I should just get over it and try again. They are just cookies:)
Zo — I saw them! They look really good. Nothing naughty about that!
I hate to say it, but piping them directly onto a greased sheet pan is likely to result in problems. Is parchment hard to find where you are?
And do use the powdered sugar with cornflour, or cornstarch, as we say here. It’s preferable. Use plain old granulated sugar for the small amount that gets added to the whites.
Q — Interesting turn of events for you. Could it be the dreaded psych out? Eh, all we can do is try again, right?
Hi Katie — Oh good, you got it. I was trying to figure out how to resend, but I see you were able to get it.
THANK YOU! 😛
Thanks PastryPal. I sure look forward to try my hands on macarons.
With step by step photos, I think i will have little chance of getting
out of hand.
Will come back to you when I have my first batch out of my oven.
Thank you again for your generosity to share.
You are truly right! With macarons, we just need to keep moving forward!
And thanks for the “Master the macarons”
Aji — You’re welcome!
Katie — I hope they work out well for you 🙂
Bake in Paris — I see you’ve mastered the macaron long ago 🙂
Wonderful. Maybe I’ll get brave enough to try them now. 🙂
Wanted to thank you for your kind words and wishes for my sister and her family. The support has meant a lot to everyone.
~Michelle
Michelle, It’s the absolute least I could do.
I just want to say this is SO cool. Not just the amazing tutorial, but the format as well. A tutorial like this has been needed for so long in the blog world for baked goods. Especially ones that often require perfecting via experience. I really appreciate you making that experience accessible to those with a passion for baking. I can’t wait to try making these again. After all, now I know why the first time I made them, they ripped in half when I took them off the baking sheet.
Thank-you,
Kaitlyn
Irina,
You are indeed a pal! I wanted to make for our cookie swap last year but I’ve read so many things about what
to do and what not do. I got intimated and decided no to make them. I was thrilled when I stumbled into your website. I’ve downloaded the tutorial and all I can say is you are simply awesome in sharing this recipe. Thank you for people like you.
Irina, what a great guide! I did have some trouble printing it out, though. If anyone has a suggestion on why my printer only wants to print only a corner of page 1, and won’t read the other pages, I’m all ears.
Keep up the good work, Irina. I’m working on adding you to my blog roll on my site. Rick
Kaitlin — Thanks for your kind words. You described my aim exactly. Also, it’s nice to hear about your passion for baking. It’s infectious.
Laura — Hopefully, the macaron time has come :).
Rick — Thanks for downloading and adding me to your blogroll! I’m honored!
I can’ t guess why the printing’s not working. My mom got her copy printed out. Could it be the printer set-up?
Fantastic primer! It’s so beautifully laid out. And I just can’t get over the trouble-shooting section. You actually ruined several batches just to demonstrate what happens when a mistake is made! That is dedication indeed, and very helpful.
I wouldn’t be surprised if you were contacted by a publishing house to write a cookbook. At the same time, you don’t seem to need them: you’ve produced a beautiful book all on your own.
Astrid
PS I’m curious about the accent on the “o”. That must be a Spanish spelling?
Astrid — Thank you! It’s kind of funny you mention the macaron spelling. I always thought that’s the way the french spell it but I just looked it up and they don’t! So it’s totally my mistake. LOL, funny. I’ll have to go through everything and correct it :).
LOVE the idea of your macaron guide. We’d love for you to share your stuff with us over at dishfolio.com!