Sunday, January 24, 2010


Raise your hand if you have heard of Tartelette.

She’s an amazing food photographer, stylist, pastry artist, and person. And she’s french, too. Très cool! I met her for the first time last weekend when she came to Georgia to be a part of SugarComa and to also teach a class on making macarons. I follow her tweets and that’s how I found out she would be in town. I immediately contacted Tami who was setting the class up to get a spot and yay, I got one.


These are some of Tartelette’s macarons. Spelled with one o and pronounced like macaroni… without the i sound. I’ve also seen people spell them macaroons. But they shouldn’t be confused with coconut macaroons. These have a smooth rounded outer shell and flat bottom with what’s called “feet.”

And they are just beautiful. The colors. The fillings… well the possibilities are endless.

I’ve been wanting to make macarons forever now, but just hadn’t gotten up the nerve after reading how finicky they are. But I couldn’t pass up a hands on class from Tartelette. Sweet Tartelette.



The day started with lunch. Thank goodness, because I desperately needed some food after all of the sweets I ate the day before.


Patti hosted us at her home with the help of Tami and Shameeka. I also met Paula, who I recognized from her Tasty Kitchen profile. She drove all the way from North Carolina to play.


Tartelette gave us all a few things we would need during the class.

Spatula, #807 tip, large disposable piping bags, powdered food colors and recipe cards.

Macarons only need four ingredients. Just four.

Egg whites, ground almonds, powdered sugar and granulated sugar. That’s it.

And the fillings can be anything you like. Ganache, buttercream, fruit fillings, etc.

You can also add flavorings to the macaron mixture for more possibilities.

But first you have to age your egg whites.


Appetizing, huh. They need to age at room temperature for at least 24 hours, loosely covered.


Why? I can’t remember. I was too caught up trying to write and watch and photograph.
But, you need 90 grams of aged egg whites.

Now I have an excuse to buy a kitchen scale. I’d never used one before, but I loved it.


Whip the egg whites until they are foamy. Gradually add 2 tablespoons granulated sugar until you have a glossy meringue. Don’t overbeat.

Like this…



Place 110 grams of ground almonds and 200 grams powdered sugar in a large bowl.


Add your whipped egg whites and fold. You don’t have to fold too gently, but you don’t want to over fold either.
If you want to color them, add the powdered food color about halfway through folding. We were all so engrossed in getting the technique right, that not one of us remembered to color our mixture until it was too late. That’s ok. Just another reason for me to make these again… sooner than later.


It helps to get the expert approval.


Especially since there were so many of us mixing and folding at one time.


When the batter is ready, pour it into a large pastry bag with the #807 tip inserted. It will ooze out the end, so keep the bag folded or you can crimp the bottom until you are ready to pipe.


Then make small piped circles on a baking sheet lined with a silicon mat or parchment paper.


I think we were all glad Patti had a super big dining table. Big enough for twelve large baking sheets.


Otherwise, I don’t think we would have all been smiling as much.


Once your tray is filled, let it sit for about an hour to harden the outer shell before baking.


Bake at 300F for 18-20 minutes in a regular oven or 280 F if you have a convection oven.


These were Paula’s. They came out perfect.


Let them cool.


And you can whip up some ganache for the filling.


Tartlelette was so cute and so much fun. I’m so happy I got to make macarons and some new friends.


I can’t thank her enough for showing us the secrets to these delicate, delicious little cookies. Nope. I’m not afraid anymore. Once I get a kitchen scale … look out.

See more of Tartelette’s macarons.

LindsayLu said...

Looks nummy! :D

January 25, 2010 12:09 AM
Elizabeth K said...

They look SO delicious! It’s one of those things I’ve always wanted to try but too scared to. I might have to suck it up and do it now!

January 25, 2010 12:15 AM
Csenge said...

Oh, I wanted to be there! The mood was amazing! :-))

January 25, 2010 12:17 AM
Jillian said...

Interesting! I see those on Etsy a lot and wondered how to make them. Thanks for sharing. It looks like you all had a lot of fun! :)

January 25, 2010 12:17 AM
Beth G @SweetLifeKitchen said...

Those look amazing! I’ve never attempted making them before, but wanna try…right now!! YUM!

January 25, 2010 12:17 AM
Jamie said...

Those look so yummy! They are pretty, too!

January 25, 2010 12:18 AM
Alyssa said...

I’ve never had a macaron before but I’ve been dying to try one!

January 25, 2010 12:22 AM
Ali Berry said...

So darling. They’re like little, edible presents.

January 25, 2010 12:23 AM
Chelsi said...

I ? Macarons!!! I’ve only made 2 batches, but so far, they’ve worked out perfectly! Beginners luck, I’m sure, but I’m having a blast doing them!! Can’t wait to see what fun dessert ideas you come up with using macarons!!

January 25, 2010 12:23 AM
kellypea said...

Fabulous write-up. Oh, to be there having fun making macarons. Helen is quite the amazing person, isn’t she? I’ve only made macarons once — chocolate, and it was her recipe. They came out PERFECT.

January 25, 2010 12:24 AM
Helen - Tartelette said...

AHAHAHAH!! I am just sitting here holding my ribs…again. We did have loads of fun while “in class”…

Aging the whites: it is the crucial step to getting feet and not a tutu. It also adds a safety net to your shells so they bake uniformingly and crack as little as possible.

Flavors in the shells: anything dry like zest, powdered dried fruits and herbs/spices will work. Do not add any liquid. Too much moisture will result in a mac fail.

I am really happy I got the chance to meet you in person finally! Thank you!

January 25, 2010 12:25 AM
CakeSpy said...

How fun is this!! I know Helen is coming to Seattle too and I am so sad that I think I will be out of town when she comes…especially now that I know what I will be missing (total awesomeness, with lots of sweet stuff too!).

January 25, 2010 12:27 AM
Ashley said...


January 25, 2010 12:35 AM
Dandy said...

You make it sound so easy! The whole aging egg whites is weird! Can’t wait to see what you come up with now that you’ve made them.

January 25, 2010 12:37 AM
Ozgirl said...

Oh YAY and metric measures as well. And pics every step of the way! So now I know what they need to look like.

Thanks Bakerella – Love your work!

January 25, 2010 12:38 AM
Melanie said...

I’ve always wanted to make these since I had them in Paris!
I’ve read soooo many fails when making macarons, but seems like these turned out fantastically well! Very inspiring and maybe I will attempt afterall!!

January 25, 2010 12:42 AM
Diane {} said...

They have been at the top of my list of things to make, looks like you mastered them :) I’m inspired!

January 25, 2010 12:53 AM
Vivian said...

I love macarons! It looks like everyone had such a great time. I will have to do another batch soon.

January 25, 2010 12:54 AM
Nea said...

thank you so much for sharing this info! i can not wait to make these.

January 25, 2010 12:58 AM
Patty said...

I just had my first french macaroon yesterday and was transported! I’m so glad you showed this. I am anxious to see how yours come out before I attempt mine.

January 25, 2010 12:59 AM
TeenieCakes said...

Oh! Looks like it was a lot of fun! Great post…thanks for sharing. She’s going to be in LA in March…but the workshop is full already and I missed getting a spot :(

January 25, 2010 01:07 AM
Corynn Chan said...

How exciting, and what a privilege! Can’t wait to see some of your new creations.

January 25, 2010 01:10 AM
So Spiffy said...

WOW, what fun you had, I’d love to attend of of these parties….

January 25, 2010 01:19 AM
Julie @ Willow Bird Baking said...

LOVE Tartelette and her fantastic macaron recipe! After trying another that didn’t work so well, I tried hers — perfection!

Definitely a finicky little cookie, but worth it :)

January 25, 2010 01:24 AM
Lisa! said...

What a great, timely post… I’ve signed up for a macaron class with Tartlette coming up soon. I can’t wait!

January 25, 2010 01:29 AM
Leesa in France said...

WOW!! I’m soooo impressed! I always thought that making macarons would be very tricky as well as difficult and you all made it look like a breeze!! I just LOVE Helen’s blog!!
I have lived in France (the Paris region) for almost 4 years now and have never ONCE attempted to make a macaron…
You all have given me new hope and inspiration.. I’m going to try it soon!!
Glad you had a great time together!! Vivre les MACARONS!!!!

January 25, 2010 01:45 AM
Janelle Cantrill said...

I love reading about what you’ve been up to, inspires me for the week! will try these for the kids on the weekend. :)

January 25, 2010 01:51 AM
CC said...

I JUST bought a food scale, in hopes of eating less, and macarons are not going to inspire me to do so! lol Ah, well, there’s always next week to diet, am I right?

January 25, 2010 02:00 AM
Isabel said...

Does anyone have a favorite brand/model food scale to recommend? :) Thanks!!!

January 25, 2010 02:05 AM
Lorie said...

I love the way macarons look! So cute and colorful! It’s funny because I was going to ask if you had made them before, so I was very excited to see this post! You made them look fantabulous! Great job!! And thanks for sharing with us!! :)

January 25, 2010 02:05 AM
LauraEmm said...

I have never had a macaron before, but they look great (and super cute, too!)

January 25, 2010 02:08 AM
Tegan said...

On the TV show Masterchef (australian version) they tried making these and you guys did so much better! They look really good and apparantly rose water macarons are really good.

January 25, 2010 02:23 AM
Sandi said...

Wow! they are beautiful! I can’t wait to try this!

January 25, 2010 02:42 AM
morgana said...

:o :o :o :o !!!! As always, I’M GREEN OF ENVY. Boy… Why am I so far away !!!!

I love you girsl. Even from the other side of the ocean.

January 25, 2010 03:31 AM
Kelsey | said...

I’ve been longing for an explanation about macarons for a while now. This look so fun, I can’t wait to try. Loving the purple sugar coated ones!

January 25, 2010 03:32 AM
Hannah said...

Ohh thankyou so much for sharing this! Macarons are the bane of my life and I have never yet made them successfully. Maybe now :D Yours are just adorable!

January 25, 2010 04:02 AM
..:: K ::.. said...

Oooooooh MACARONS!
You can wake me up for those..
Tried to make them but failed horribly..think have to try again when i see this..
Thanks Bakerella and tartelette!!
Hugs from the netherlands!

January 25, 2010 04:03 AM
Katrina said...

YUM these look delicious!!
I made some Macarons a few weeks ago for the first time and wonder of wonders they turned out perfect. I think it must have been a fluke!!

January 25, 2010 04:13 AM
Natalie said...

Ooh wow, glad you managed to make macrons for the first time, they look beautiful! Bet they tasted gorgeous as well.

January 25, 2010 04:32 AM
Art and Appetite said...

Oh my balloonies!

These looks fantabulous! Thanks for sharing Bakerella!


Love you bakerella!

January 25, 2010 04:35 AM
Sandra - If it comes in pink said...

Of course I love the pink cake ;)

January 25, 2010 05:04 AM
Valerie said...

I didn’t know TARTELETTE which is French speaking like me, but thanks for the link !
About the macarons, I think this is the Mercotte recipe, isn’t it ?
By the way, it is not so difficult to make macarons, the only thing is to use high quality products and respect the rules :)
My favorites are Raspberry macarons !

January 25, 2010 05:38 AM
Patty said...

I love macarons! My favorite has to be pistachio ones. I missed out on trying Laduree macarons while I was in Paris. Don’t make the same mistake. :)

January 25, 2010 06:12 AM
Lisa said...

I am like you. I have been afraid to try these but you and Tartelette have given me the courage! Thanks!

January 25, 2010 06:24 AM
Binky said...

Fabulous macarons! Such a simple way to make a yummy and visual impact. Great post. :-) I’m not sure why exactly the egg whites are aged when it specifically comes to macarons, but it usually gives your meringue more volume, and makes them evenly fluffy for a nicer shape when baked. Either way, Helen is French, so there’s no questioning it! Haha Thanks Bakerella!!

January 25, 2010 06:33 AM
Avanika (Yumsilicious Bakes) said...

Wow so now you make macarons too! Is there anything you can’t do! Lucky you, to attend one of Helen’s classes!!:)

January 25, 2010 06:38 AM
Jessica @ How Sweet It Is said...

I’ve never made them and I am dying to try!

January 25, 2010 06:41 AM
Dawn said...

Thanks for this inspiring post! My husband and I went to Paris last June, and since then I have been wanting to make these delicious little cookies, but just haven’t gotten up the nerve. Soon, very soon I will be attempting to make these! You should also check out the cookbook I Love Macarons!

January 25, 2010 06:52 AM
Jaime said...

What are the blue ones? They look yummy and magical and amazing. I’ve never had a macaron before, but now I must try it!

Note to self: Never read a food blog at 4am in a hospital bed when (1) you aren’t allowed to eat solid foods indefinitely and (2) you have no access to a kitchen!

January 25, 2010 06:52 AM
Mardi @eatlivetravelwrite said...

Thanks for the recap for those of us who couldn’t be there. I just bought a kitchen scale for the first time (a digital one) JUST FOR MAKING MACARONS!!! I went to a class at Lenôtre in Paris over Christmas and have since followed their recipe twice with great success! Very similar technique to what you described except they don’t let them sit for an hour before baking and they run water under the parchment to help the macs release without sticking. Glad you had fun and so jealous you got to meet Helen!!

January 25, 2010 06:58 AM
BentoMama said...

Hi guys, bonjour a tous, ((o;

How I luuuv macarons! They look like fashion icons for the food industry. So glamorous (o;

I tried to make them a couple of times but it is so hard! Now with these small hints like having them rest for an hour before baking them etc. I hope they will be perfect!!

However, in the article I cannot find how much granulated sugar I need to add.
And… je ne sais pas combien degrees on dois utiliser en Europe pour 300F?

big kisses xxx

January 25, 2010 07:00 AM
Confetti Girl said...

Adorable Bakerella & Tartelette !!
Where can one find
powdered food color?

January 25, 2010 07:05 AM
StandsMom said...

I couldn’t be more excited to see these!!! My friends and I went on a girls weekend to San Francisco and came upon the sweetest little shop selling these in big gorgeous jars. We each bought three or four to try. My favorite was flavored with orange and rose!! I’m good at kitchen disasters, but sometimes I get lucky and I might just be brave enough to give these a shot! I’ve been putting off getting that kitchen scale too! Thank you so much Bakerella!!!

January 25, 2010 07:10 AM
Sinful Southern Sweets said...

Just beautiful! I’m going to get up the nerve to make these one day. I just have germaphobic issues with the 24 hr aged egg whites :)

January 25, 2010 07:18 AM
Rachel said...

They are so CUTE! Perfect for baby showers and engagment parties and stuff. So cute though, I’m not sure I could eat them ;0)

January 25, 2010 07:19 AM
Maryam ALAwadhi said...

loo;s beyond yummy!!!!

January 25, 2010 07:20 AM
Chrissy Farnan said...

Question – how do you get the sugar crystals to stick? or the swirl on the blue cuties in the picture?

Bakerella, you should hold a class here in the ATL!!


January 25, 2010 07:21 AM
SparklePetal said...

Looks like you all had a great time! To a reader in England it seems *hilarious* that you can do all this baking and NOT OWN SCALES!!! I know you guys over there use cups, but we are taught that to get really good predictable baking results you are much better off with weighed ingredients. Using cups seems as primitive to me as baking in an oven with no temperature settings!

January 25, 2010 07:29 AM
linda said...

both my hands are raised!

you were so LUCKY to have had this wonderful time with such a macaron pro as tartlette. it must have be a fabulous day!

bakerella, thanks so much for this post, for all your photos & i think this makes me a little less intimidated in trying to bake macarons.

bakerella…why don’t you & helen come to nyc… so many of us east coasters would “be there” with hands raised high!!!

January 25, 2010 07:33 AM
Elizabeth Patterson said...

When I was in Paris in November, I was obsessed with looking in all the bakery windows and comparing their treats. Not every place had these, but when they did they were always those yummy pastel colors. I always wondered how they were made. Thanks for letting me know – guess I will be buying a scale too! :-)

January 25, 2010 07:55 AM
StandsMom said...

P.S. The place in San Francisco is called Miette (in the Ferry Building) and they call them Parisian Macaroons. Maybe cause people see the one ‘o’ and just assume it’s a typo? I will call them Macarons cause Bakerella said so. :) Either way – they are delicious and delightful. Thanks again!!!

January 25, 2010 07:59 AM
Andrea said...

Thanks for this post! I love in London and have been seeing these lovely little cookies/biscuts/cakes around since I moved here a few years ago. I instantly wanted to try and figure out how to make them, so did some research online. When I first started looking for macaron recipes they were hard to come by, but it seems within the last yaer the macaron craze has taken over! I think these fun little things will become as popular as cupcakes. I’ve made macarons several times, mostly with success, but occasionally I overwhip my egg whites and then they all crack. I’ve tried several different recipes, and tried using aged egg whites, fresh room temp egg whites, tried leaving them to harden for half an hour after they’ve been piped and also tried putting them right in the oven. I’ve tried different temperatures, and also tried leaving the oven door open a crack during part of the cooking process. Most of the method cariations have worked for me, so they really aren’t that hard to make. If one recipe fails, then try another one, or a slight variation of the one you already used. Main thing is – don’t over beat your egg whites, and don’t make them on a humid day – moisture kills macarons. Good luck everyone!!!

January 25, 2010 08:07 AM
Renee said...

I have Helen’s blog on my reader. She’s living in my neck of the woods now. Thanks for sharing all these glorious pictures. And for the lesson on macarons. I totally thought it was a misspelling in your title.

January 25, 2010 08:15 AM
karoline said...


January 25, 2010 08:43 AM
meaghan (chic cookies) said...

what timing…macarons are so huge right now, I posted on my blog my semi-failed-first-attempt at making macarons after poorly translating a macaron cookbook I got in Paris. Et voila! I shall try again…

January 25, 2010 08:44 AM
Amy said...

My husband is in the military and we recently moved to France. About a month ago I took a French Cooking Class all about macarons. I had to buy a “balance” (scales) and a celsius thermometer. I made them in class and then once at home. They were pretty tricky, but came out just fine. I really enjoyed the chocolate ganache made with their yummy dark chocolate! I enjoy making them, but since our boulangerie, about 100 feet from the front door of my apartment, makes them fresh everyday, I will more than likely buy them when I get the urge!

January 25, 2010 08:44 AM
peachkins said...

lovely macarons!

January 25, 2010 09:02 AM
jana said...

all i can think about is where did I put that kitchen scale?!!!! Thanks for the post! It is fabulous!

January 25, 2010 09:03 AM
meg said...

OMG you’re so luckkyyyyy!! :( i’ve been reading tartelette’s blog for a while now and i’ve been wanting to try out her macarons for sooo long! And yes, I do agree with you that you really need a kitchen scale when it comes to macarons. And Silpat! :) Wonderful that Paula’s came out with perfect feet!

January 25, 2010 09:07 AM
Paula - bell'alimento said...

Beautiful post! The class was SO much fun! Just loved everyone! It was fantastic to finally meet you! Great pics (as usual) I’m laughing so hard at the picture of Helen with my Mac tray! She looks as shocked as I was ; ) LOL I owe my feet to her! Baci!

January 25, 2010 09:14 AM
Helen - Tartelette said...

Me again…I must disagree with Andrea (#62): you can overbeat your meringue and still get perfectly shaped macarons with feet. One lady did and I showed exactly what to do: fold a little stronger.
Re-humidity: the day we made the macarons we were at 95% humidity and it was raining for most part of the morning and all the “students” had great feet and good looking cookies. Also, I live in SC where it is about 100% year round and I make macarons about twice a week without a problem.

The trick is to use egg whites that have been separated at least 24 hours ahead of time and left out of the fridge (there will be no contamination – most of the bad stuff is in the yolks). That reduces the moisture in the whites by 5-10% which results in super strong shells. Like cookies with a shield if you want.

Hope all these pointers help.

January 25, 2010 09:20 AM
kath said...

Perfect timing! Just a few hours ago I was reading a long tutorial about how to make them, since the first batch I tried were awful! Both looking and tasting. But I’ve been wanting to try them again for ages, and I think now the universe is trying to tell me something…


January 25, 2010 09:22 AM
L.Cobb said...

I love love love French Macaroons! I’ve made Martha Stewart’s receipe several times and they turn out perfectly every time. These cookies look like they are so hard to make, but really they are not. Thank you posting this story – I can’t wait to try these too!

January 25, 2010 09:35 AM
Melanie L. said...

Macarons seem to be the new cupcake. The ones I’ve tried in bakeries were so-so tastewise. I will definately have to try cooking up a batch. Great job!

January 25, 2010 09:36 AM
Sheila Johnson said...

I love these things. When I was an exchange student in Germany (decades ago) i learned to make these, but never have this side of the Atlantic….I actually forgot all about them until now! Will have to dig out my ol’german cookbooks. Thanks for the memories!

January 25, 2010 09:47 AM
Farrah said...

Thank you for the wonderful information and images! Tartelette’s pics are beautiful and creative. This is on my top 100 things to bake/cook so I’m going to use your tips. Just wondering can you substitute powdered meringue in place of the whites?

January 25, 2010 10:01 AM
Krystle Thorn said...

Yum! Looks like you guys had a lot of fun. I havent ever made macarons, they just intimidate me a litlte bit. But these colors make me want to try them!

I got a kitchen scale for Christmas and I just love it!

January 25, 2010 10:02 AM
Deeba said...

WOW…that’s a fabulous experience & so beautifully brought together in apost.Have to find FEET soon! Thank you for this!
Maybe one day i shall have enough confidence like Helen!

January 25, 2010 10:05 AM
The Teacher Cooks said...

I can tell that all of you had a great time with such a talented teacher. Wish that I could have been there! Thanks for sharing everything that you learned.

January 25, 2010 10:06 AM
kris said...

I have to say a big thanks for positing this. I’ve seen them everywhere but I’ve always assumed they were super tricky to make and now I know they’re really, really not.

Thanks so much!

January 25, 2010 10:06 AM
Jennifer said...

Now that looks like a fun class. You know, I’ve never eaten one, but I have always been fascinated by them. I shall have to try making some, they look delicious.

January 25, 2010 10:23 AM
Cheryl B. said...

At first when I read the title of this posting, I thought “eewww”. As a child we had neighbors whom loved Macaroons – the coconut variety – and that was in part how I learned I am allergic to coconut :-{ Unpleasent memories!!!

But out of curiosity I kept reading. Man did the lunch they served look delicious!!! Worth attending for ;-}

Then I read that this type were NOT the coconut variety :-} However, they do include almonds. Drats! Almonds are one of the few nuts I do not like. In-fact, in catering, when we make green beans into green bean almondie, I think we are ruining perfectly good almonds ;-p

But as I thought about it, I thought you probably could use ground pecans ….

Then I read the comment Helen – Tartelette left and smiled :-D

I realize that these are a “French” pastry (of sorts), but they would look cute served for a English Tea.

And since we all love to anticipate Spring, they could be made ever so cute for a Easter Brunch.

Ideas are popping … ought oh …. o;-p

January 25, 2010 10:33 AM
Ivona said...

WOW… I was always too affraid to try these but now I am encouraged… would gel food coloring be okay or does it absolutely have to be powdered?

January 25, 2010 10:46 AM
Wendy said...

I had such a great time at that class! Great people and a great experience!

January 25, 2010 10:53 AM
Karen@Mignardise said...

Lucky you to learn first hand from a real pro!
Macarons are on my “”to attempt someday” list. Your post has made me feel that it might even be do-able.

January 25, 2010 11:19 AM
Jen Blehm said...

It was great meeting you and so fun to bake with a great group of ladies. Thanks for sharing your awesome photos!

January 25, 2010 11:22 AM
my spatula said...

such a fantastic post. i’ve tried macarons only once, but it was an utter disaster and have mustering enough courage to try again. i’m inspired now to do so. thank u!

January 25, 2010 11:24 AM
Kwil said...

Oh, I am SO making these. Lovely photos. Thanks for sharing!!

January 25, 2010 11:25 AM
Claire said...

OMG!!! My list of Bakerella things / goodies to do is getting longer and longer every day.
This looks yummy :-) I must try!

January 25, 2010 11:35 AM
eriginals said...

OMG…I am so making these…love your blog. Do you mind if I add you to my sidebar?

January 25, 2010 11:46 AM
Angela said...

OMG! I have oooeed and awwed over her website for about 6 months before I got the courage to try and make some Macarons, and they did not turn out so well. :( BUT, I am inspired again! Look out kitchen here I come.

January 25, 2010 12:33 PM
Heather said...

i love macaroons but i’ve been too afraid to try them out myself. thanks for the tutorial, i think i may have just gotten the guts to make an attempt!

January 25, 2010 01:00 PM
Married to an Aussie in OK said...

I had no idea they were basically meringue cookies. Interesting. I may have to try these sometime when my friend who is allergic to nuts won’t be around for a while…

January 25, 2010 01:30 PM
Becca said...

OMG I love Macarons!!! I am so sad I missed out on Tartlette’s class. Will she be back??
I’ve tried to make almond macaroons which are very similar except you use almond paste (or can make your own paste). They’re very finicky as well and may actually be the same thing but americanized :)

January 25, 2010 01:42 PM
Foy (Cook. Garden. Write. Repeat.) said...

I’m pretty sure I’ve been spelling macarons wrong. At least I was pronouncing them right?! Thanks for pointing this out to me.

January 25, 2010 01:48 PM
Leslie said...

Those macarons look so pretty! I bet they taste even better!

January 25, 2010 02:11 PM
Helen - Tartelette said...

Farrah (#76): if you can whip the meringue powder into a medium soft meringue, I’d say go ahead and give it whirl but I have never tried them with powdered so I can’t guarantee it will work.

Cheryl B: Hi there! Yes, you can use other nuts but you must keep at least 25% almonds to soak up the oils of the other nuts. One my most downloaded macaron recipe is a Pecan Pie macaron, actually. I also use peanuts, hazelnuts and walnuts with good results.

January 25, 2010 02:14 PM
Catherine said...

Oh thank you SO MUCH for posting this!!! I’ve been dying to make macarons like this since I went to Paris 12 years ago! And now that my dad is going to France for business twice a year, he brings us treats, and has completely unearthed my desire to make these.

I can’t wait to start aging my egg whites!

January 25, 2010 02:15 PM
Laura said...

These look so beautiful! I have a nut allergy…is there any chance that it’s possible to substitute something for the almonds??

January 25, 2010 02:20 PM
Julie said...

I’ve always wanted to make these. Thanks so much for sharing!

January 25, 2010 02:37 PM
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