Macarons Recipe

When making macarons, it's best to measure ingredients by weight rather than volume for more precise results. I was a bit nervous following this recipe, but it turned out well for me. However, variations in ingredient amounts can affect the outcome, as even minor differences can result in less than optimal macarons. To ensure success, grind the almond flour finely in a food processor, beat egg whites until stiff but not dry, and fold in the almond flour/confectioner's sugar mixture carefully without overmixing. Overmixing can cause the batter to be too runny, resulting in flat, spread-out macarons instead of nicely rounded ones. Good luck! The effort is definitely worth it in the end!

I really appreciate this recipe! It worked out wonderfully for me as I used the metric measurements and carefully weighed my ingredients. I recommend blending the almond and confectioners sugar in a food processor for a finer texture, resulting in cookies with a smoother appearance. I decided to add a touch of peppermint oil to the batter and filled them with mini chocolate chip ganache. The outcome was absolutely delicious!

I have made this recipe multiple times and adapted it to weight measurements to ensure consistency due to varying egg sizes. The results are consistently great. In my opinion, these macarons are superior to any I've tried from French bakeries in the US or France. I enjoy experimenting with different flavors such as freeze-dried fruit powder, cocoa powder, peanut powder, or ground nuts in place of some almond flour. I also like to fill them with jam or buttercream. I usually do not rest my egg whites overnight, and it doesn't seem to affect the outcome. It's important to space them out properly for even baking. If there are peaks after piping, simply use a wet finger to flatten them for a more attractive appearance. Some macarons may stick to the parchment while baking, but this can be easily addressed by using a frosting spatula to release them once cooled. I recommend letting filled macarons rest overnight in the fridge to achieve a chewy interior while maintaining a crunchy exterior. Adjusting the resting time can produce cookies that are more crunchy or chewy according to personal preference. This recipe is versatile and allows for creative variations. It can be easily adjusted to make smaller or larger batches, but I usually keep it the same or halve it to try different flavors.

My initial attempt at making these macarons didn't turn out as planned. The cakes turned out to be smaller than expected and didn't bake properly within 15 minutes. The texture was somewhat grainy, likely due to the almond flour. For the second batch, I adjusted the baking time to 20-25 minutes, let them rest for 30 minutes, and sifted the confectioner's sugar and flour before folding them into the egg whites. The result? Perfect macarons! Thanks for the fantastic recipe - I'll definitely be creating more of these in the future!

Overall, this recipe was fantastic! The only modification I made was disregarding the suggestion to keep the oven slightly ajar while baking. Since the temperature was quite low, leaving the oven door open caused too much heat to escape, resulting in the macarons not rising properly until I closed the door. It was my first attempt at making macarons, and I was pleasantly surprised by how well they turned out. I decided to fill them with a raspberry buttercream, which was easy to make and delicious.

Unfortunately, the product didn't work for me, but I suspect it was due to something I did wrong. However, it tastes good nonetheless.

I followed the instructions and they turned out fantastic. The addition of our homemade raspberry jam as a filling took them to the next level!

I haven't made any changes. I'm typing this review while my macarons are in the oven, and I'm anxious to see if they'll develop 'feet'. I've watched many online chefs whip these up effortlessly and produce perfect results. However, this is my first attempt at making macarons, and my piping skills are lacking, resulting in varying sizes. I plan to place the larger ones on the bottom. Thanks for sharing the recipe. Tasting the batter straight from the plastic bag was a fun experience.