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Macaron Recipes

Inspired by this http://www.chowhound.com/topics/464997 and a post on the France board, I'm going to dig around for some online links to macaron recipes - I think there's a great old piece in the NYT or a magazine about someone making them, and I also think David Liebowitz has a recipe. Any and all recipes and tips welcome!

http://www.laduree.com/public_fr/prod... - I love scrolling through here to look at the flavors.

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  1. Here is a great page with lots of useful tips and links to macaron recipes: http://www.seriouseats.com/recipes/20...

    And here's a "Macaron 101" article that I just found today. The article starts on p. 36: http://www.dessertsmag.com/index.php?...

    Happy macaron-making! I love eating and making them as well. ;)

    1 Reply
    1. re: dreamsicle

      I think this might be a related site with links to other interesting sites.
      http://tartelette.blogspot.com/2008/0...

    2. I love Laduree so much. Brought back a ton of their macaroons from Paris last fall, and (perhaps ridiculously) did the same from the Harrods store in London last month. I want so much to replicate them. If anyone tries any of these recipes, and they work, please let me know. I'll look through the recipes links and I know there is a chocolate macaroon recipe on epicurious, but I haven't tried it. This one gets 4 forks from something like 48 reviewers, so might well be worth trying: http://www.epicurious.com/recipes/foo...

      1. Came up with this on Epicurious, which claims to be a translation of the Laduree recipe:

        http://www.epicurious.com/recipes/mem...

        2 Replies
          1. i saw almond macaroons on unwrapped for the first time last night, and they look unbelievable. you better believe i'm buying some almonds to put some of these babies together this evening.

            6 Replies
            1. re: beelzebozo

              If you look at any of the sites listed here, I think you will find that macaroons and macarons are two different things. Both good, though.

              1. re: yayadave

                oh, fiddly-dee. i hadn't even heard of a macaron until now.

                1. re: beelzebozo

                  I know the feeling. I hadn't paid any particular attention to macarons until recently, then it seems like they're all over the place. I wish I had known about them when I was in Paris.

                  Anyway, just knowing how to produce a good macaroon, macaron or Madeleine is just fine. If you read some of the agonizing posts on bulletin boards and blogs, you'll see what I mean. It ain't easy.

              2. re: beelzebozo

                My first attempt with macarons was with A La Cuisine's recipe (http://www.alacuisine.org/alacuisine/...) which is also in the first link I posted earlier, and they turned out pretty well, with a crisp shell and slightly chewy interior (1st photo). I filled those with blood orange curd.

                I've also made Tartlette's Dulce de Leche macarons (http://www.alacuisine.org/alacuisine/...) and her basic macaron recipe filled with lemon curd for our pastry course grad party, but those were less successful in terms of appearance (2nd photo). The texture was still good though, and I filled them with espresso dulce de leche which tasted great.

                MMRuth, I was also gonna e-mail you a Pierre Herme recipe that we used in my pastry course (3rd photo), but I realized it's in that first link I've posted (as are the recipes from Laduree and Tartelette that other Chowhounders mentioned about). I've also got other recipes from pastry school involving the French and the Italian meringue method, but they are similar to many online recipes. Lemme know if you want them.

                Macarons are just a really temperamental thing and success in making them depends on many factors including the techniques used as well as the weather. So keep trying and I'm sure you'll be able to make some beautiful ones! ;)

                 
                 
                 
                1. re: dreamsicle

                  Thanks dreamsicle - I assume by weather you mean humidity can be a problem? Or heat? Both bad news - it is high 70s and damp here right now.

                  1. re: LulusMom

                    I'm not exactly sure on this but I think the humidity can affect the texture of macarons: I assume the more humid, the softer/soggier their texture (?) A pastry chef once told me that he usually makes macarons in the afternoon or evening since it's more humid in the morning.

              3. If you go to tastespotting.com and put "macarons" in the search window, you'll find some more blogs discussing macarons.

                1. I can't believe my luck. I was at a foodie book launch on Thursday and the food was amazing - all finger food. But what really caught my eye were this cookie thing I had never seen before. It was a macaron! I hadn't opened this post before because I thought it was a typo - macaroon or macaroni. They were amazing and now I know what they are and I am going to make some! Thank you :)

                  1. Here is the recipe for Pierre Herme's famous ispahan macaron -- has flavors of rasberry, lichi and rose -- so delectable. The recipe looks really daunting, though. I may first try the chocolate one that dreamsicle posted first.

                    http://starchefs.com/features/fly_on_...

                    4 Replies
                    1. re: Miss Needle

                      That recipe uses way too much for a novice like me. I might be wasting a ton of good food. I love the ideas though.

                      1. re: sarah galvin

                        Here's one that might be a little less daunting. A vanilla macaron.
                        http://cannelle-vanille.blogspot.com/...

                        1. re: yayadave

                          Before the week passes, I will be making macarons! I am totally intrigued. Now to choose which flavour? Probably vanilla bean because I have it on hand. But I love the pastel colours. My lucky neighbours. They always cash in on my food experiments (well, lucky that is, if they are edible!).

                        2. re: sarah galvin

                          Oh yeah, totally concur. I'd like to work my way to that at some point. But I'm afraid I'm not very good with the pastry bag.

                      2. I made them today. Only took me two tries! But they are okay! I used the Traveler's Lunchbox recipe and after 9 minutes at 325F I turned off the heat and let them sit in the oven for 3 more minutes.