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.

Helen - Tartelette said...

Valerie: no, it’s not Mercotte recipe but one from Gerard Mulot that I have adapted throughout the years to fit the home baker and not industrial type productions. Mercotte uses mostly Italian meringue based recipes, this one is French meringue based.

January 25, 2010 02:47 PM
tami said...

That looks really good, and cute!

January 25, 2010 02:50 PM
Stephanie - Wasabimon said...

Fab fab fab! Looks like a great time.

January 25, 2010 03:03 PM
PamCakes said...

I think you have just answered my prayer/aspiration of wanting to try making some macarons! I love it!!!! You are the best Bakerella!!!!

January 25, 2010 04:13 PM
myrna said...

Oh Bakerella! You drive me crazy with your posting! I starting to believe I need to move to your neck of the woods and be part of all these amazing outings. But alas, I can’t=( Thanks so much for sharing this tutorial…..macarons here I come!

January 25, 2010 04:23 PM
Carla said...

These look so wonderful and can’t wait to try them. What a love idea for a nice Winter tea party! Thank you!

January 25, 2010 04:36 PM
Suzi said...

I WILL try these! I’ve made merigue cookies before and they look quite similar–melt in your mouth yummy!

January 25, 2010 04:48 PM
Tara Capewell said...

Well i am going to give these a go! i always seen to end up with flat ones so maybe cold eggs were my problem!

January 25, 2010 04:57 PM
confetti girl said...

I love these!! Where do I get powdered food color? Does Wilton have this?

January 25, 2010 05:01 PM
Bonnie Lewis said...

wow you make these look SO easy!!!

January 25, 2010 05:10 PM
T said...

bakerella–try bouchon macarons, they are easily the BEST i have EVER eaten, and many others would attest to it. Go to Vegas(located in the Venetian) or Napa and get it, its worth it!!!

January 25, 2010 05:12 PM
Seanna Lea said...

I loved making macaron. While I was reading both Tartelette’s blog and Canelle et Vanille, I ended up using Aran’s instructions first. They came out very well and mine kept well too, which was good because they were rich enough that I couldn’t eat them as much as some of the other sweets I like!

January 25, 2010 05:42 PM
TuTu said...

AM sooooooo gonna try these ,, by the way i envyyyyyyyy u,, u get to do all of these fun stuff all the time:P but seriouslly your awesomeeeeee thanks alot for posting them

January 25, 2010 05:49 PM
TuTu said...

and i have a question can a liquid food colouring works?? or does it have to be powder

January 25, 2010 05:56 PM
Alex said...

This looks like something I could actually make. Now I have to find myself a kitchen scale (I’ve always liked measuring food better than myself) ;)

January 25, 2010 07:11 PM
Jenny said...

I love these macaroon cookies! We have a French exchange student staying with us this winter and I think I’ll surprise him with these! Thanks Bakerella!

January 25, 2010 07:26 PM
Elyse said...

These are just so beautiful. I have a tutorial for macarons that I pulled out of a magazine last month and I have planned for Vday. Pink ones, of course! But the blue ones in your photo …. Hmmm?!

January 25, 2010 08:22 PM
Melanie said...

Do you still shoot on auto? Your photos are lovely!

January 25, 2010 08:52 PM
Jen said...

Any alternative to ground almonds?? These look so adorable, but my 3 year old has a nut allergy (yes…all nuts…) I’d love to do these for Valentines, or any holiday, but can’t use ground almonds…
Booo… the look so yummmmmmy!

January 25, 2010 09:11 PM
Jackiefo said...

I am seriously obsessed with Macarons and they are on my “Must conquer” List… but I am afraid to make them!!! Thanks for the tutorial and for also just being fabulous in general…

January 25, 2010 10:30 PM
Rachael said...

There goes my diet. Everything looks delicious! Macarons are on my New Years Resolution – baking list. I’ve never had one yet I am dying to make them!

As soon as I get a real mixer (yay for wedding registries :-D ), I’ll have to go for it.

January 25, 2010 10:38 PM
Helen - Tartelette said...

Tutu: you can add some liquid but about one drop which quickly fades when baking. The main thing with macarons is keeping the moisture in the shells to a minimum. That’s why they are left to age a couple of days, it decreases the moisture. To keep with the low moisture idea, that’s whay powdered food coloring in used.

Powdered food coloring is easily found online through a Google search. I can’t recommend one store over the other though.

January 25, 2010 11:34 PM
Sue said...

Yep, Tartelette is the macaron expert! I made some of these for the first time with the Daring Bakers a few months back and everyone was mentioning Tartelette’s blog for tips:) I see some valentine macarons in my future:)

January 26, 2010 12:04 AM
Sacha said...

What coul you substitute for ground almonds? I have an allergies for all nuts.


January 26, 2010 07:57 AM
Diana said...

I had these for the first time in Paris about 8 years ago. Divine! They are just about the best treat I have ever had. I’m not so good at baking, so I generally just admire things like these from afar, but maybe I’ll give it a shot!

January 26, 2010 10:33 AM
Shannel said...

Is there any way to get close to the 90g of required egg whites w/o a food scale? or is it just not a good idea to try w/o a scale?

January 26, 2010 10:34 AM
Jasmine (Sweet and Fit) said...

i feel so inspired to go make some macarons – with one “o”!

January 26, 2010 11:30 AM
Monica said...

Hey Bakerella!!!
I hope you’re doing well!!!
I’m from Mexico and I am a big fan of your blog.
Next 21 February I will celebrate my first wedding anniversary and I wonder if you have any idea that you can share with me to give him a wonderful surprise. Hopefully you have some time!
Best mexican regards!!!

January 26, 2010 11:36 AM
Veronica said...

I too have always loved gazing at beautiful pictures of macarons on others’ sites and thought they looked just too beautiful to be easy to make. Thank you for sharing this, Bakerella! Now I think I have lost some of my yellow bellied-ness and will attempt these this weekend. I’m thinking red/pink colors for Valentine’s day!

January 26, 2010 01:32 PM
Lindy said...

If anyone makes them with powdered meringue (hint hint Bakerella…) please let us know how it turns out! :)

January 26, 2010 01:33 PM
parisbreakfast said...

I am speechless…

January 26, 2010 02:57 PM
Kelly said...

Macarons on Bakerella?????? My life is complete.

January 26, 2010 03:21 PM
Jeanee said...

I’m SO JEALOUS you got to go to a class and learn from Tartlette. If I was still in Atlanta I woulda came!!!

So funny that I did a blog post on macroons today. They are jsut taking over!

I mentioned this post in my post ^.^

January 26, 2010 03:40 PM
Fuji Mama said...

How fun! I can’t wait to see your next batch! We are totally looking forward to Helen coming out in March….squeeeeee!

January 26, 2010 04:00 PM
Catherine said...

Those look sweet as can be, but still a little intimidating! Worth a shot!

January 26, 2010 04:08 PM
Jenn Eats Nutritiously Now said...

Those DO look gorgeous! Maybe I’ll make them for gifts next Christmas?

January 26, 2010 04:44 PM
Jamie Johnson said...

I can’t wait to make these! They are gorgeous treats!

January 26, 2010 05:04 PM
Pamela Susan said...

this is absolutely EXCITING!!!! i truly cannot wait to make these. this will be the perfect thing to make with my girlyfriends. :) thank you!!!

January 26, 2010 05:15 PM
Tawny said...

If I’d known they were so straightforward, I’d have thought to try them sooner! Thanks for posting instructions, can’t wait to have a go. Now, to whip up a meringue by hand… siiiigh.

January 26, 2010 06:06 PM
_marguerite_ said...

Oh my goodness..I can’t wait to try these….!!! Awesome tutorial.

January 26, 2010 06:18 PM
Tish said...

Yay!!!…I love macarons and attempted my first batch a couple of months ago (salty caramel:))…oh the joy when they came out of the oven with feet!!!…I can’t wait to try this simpler recipe, mine was a Pierre Herme adaptation and was quite a bit of work (I aged the egg whites for 4 days:)!…They are sooo delicious and I can’t wait to experiment with colors/fillings!

January 26, 2010 09:18 PM
Kate said...

You make these look so manageable! I might have to try them sometime very soon!

January 27, 2010 01:37 AM
Morgan said...

I am so jealous! And now I find out she is coming to Seattle as well but the classes are SOLD OUT! I may just have to brave macarons on my own.

January 27, 2010 11:52 AM
Dawn said...

Can’t wait to try! The colors are just gorgeous. What endless possibilities!!

January 27, 2010 12:22 PM
Jessica said...

I was always told aging the egg whites was a myth. Some swear by it, others not so much. I’ve tried both ways and find they come out about the same. I do like to let them sit out a bit before baking.

Very nice job, by the way!

January 27, 2010 01:56 PM
Liz said...

I have been dying to make these! I’ve been eyeing a book n amazon “I love Macarons” for a little while and all of a sudden they are asking $135 for it!
Luckily I found a copy elsewhere for $19… but wow I didn’t realize how popular macarons are getting! I can’t wait to try some for valentine’s day!

January 27, 2010 02:10 PM
Mel' said...

I’m french too and I love macarons!
I learned how to do them a few years ago.

January 27, 2010 02:39 PM
Georgia.Pellegrini said...

Macaroons are my favorite.thing.ever. The flavors! The colors! The smooth creme filling with the gooey meringue! What’s not to love! These photos have inspired me to go experiment on my own.

January 27, 2010 03:18 PM
Kat said...

These are AMAZING looking. I love to play in the kitchen, so I think I’ll have to try these and soon!

January 27, 2010 03:32 PM
melinda said...

These look yummy! I see these all the time on food blogs but never in any bakeries near me, and I’m so glad you shared this information because I was never sure how to pronounce macarons. Ha! Yes, I’m a dork!

January 27, 2010 04:42 PM
Jadey said...

I can’t more highly reocmmend the Tupperware Kitchen scales if you can get them there. They are digital. Measure the smalelst of increments and won the Choice (National Consumer Advice Company) Awards for the best Kitchen scales on the market in Australia.

These Macarons are so gorgeous! I am still confused though. Are they like a meringue??

January 27, 2010 06:23 PM
Ashley said...

Thanks for the how-to! Great!

January 27, 2010 08:44 PM
Julie said...

Those look so tasty! I love the pictures and the recap!

January 27, 2010 09:40 PM
LizinGreece said...

I’ve often read how difficult these are to make so haven’t tried but you make it sound relatively easy! I’ll have to find the time to give it a go. The day old egg whites definitely intrigue me!

January 28, 2010 05:36 AM
sandhya said...

sigh. wow.

January 28, 2010 06:31 AM
nyta said...

can you plez give us the recipy plzzzz
and it is a nicee thing and its looooooooks yammmmmmmmmmmmmmmmmmmmmy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

January 28, 2010 06:46 AM
Nadia H. said...

I don’t what happen to my macarons last night. I follow the instruccions and for some reason the were flat the way I put it on the baking sheet thats the way they came out and my first batch burn. My second batch I gave them only like 15 minutes, I even count to 50 when I was mixing the eggs to the sugar and almonds. Can you tell me what I did it wrong.

January 28, 2010 12:09 PM
Jenneu said...

How fabulous! I read Paris Breakfasts blog ( and she is constantly taunting her readers with her beautiful paintings and pictures of French macarons…so much so that just this year I had to find a bakery that actually made them and try them for my favorite cookie/confection. Thank you for sharing so that I may attempt to recreate them.

January 28, 2010 12:40 PM
Claudia said...

Thank you! Thank you! Thank you for sharing! I made SO many attempts at making macarons, and they have always deflated, along with my pride. (LOL) I’ve never come across the tips you got in class, and I can’t wait to try them out. I’m so excited now!! I need to get more almond powder… :D

January 28, 2010 02:23 PM
Susan Doherty said...

You read my mind Bakerella! I have tried making macroons three times now, and the last time I almost succeeded!! I no longer have flat lifeless macaroons but am still looking to get those “feet” or ruffles on the bottom edge I see on yours. I am going to try your recipe and tricks here tomorrow. I am excited!! Thanx for sharing.

January 28, 2010 07:16 PM
Gale said...

Get a scale. I love mine!

January 28, 2010 07:37 PM
Chef KC said...

Sorry, I didn’t read ALL the posts and this may be redundant. However, the reason for the aged egg whites is to remove some of the water/moisture from them. I went to the French Pastry School in Chicago where we learned the art of macarons (and so many other French goodies!).

January 28, 2010 11:36 PM
sarah said...

So fun. These cookies definitely look like something that would be more enjoyable made with a kitchen full of people. Yum!

January 29, 2010 06:55 AM
arleen said...

these are awesome for many events where you need something yummy yet delicate and sweet looking! i haven’t been able to find the recipe with the basic ingredients so I don’t over do it. Can you email me a basic one and what type of flavorings can you add? or fillings?

January 29, 2010 02:57 PM
Rosalie said...

If you ever get the chance to go to Paris, visit the Ladurée. It is an amazing pastry shop with beautiful window displays. It is also where the macaron was invented, many years ago. It is amazing. I am spending time in Paris now and recently went. I highly recommend it. Your macarons look so yummy!

January 29, 2010 07:05 PM
Jennifer said...

I have been wanting to try these forever! How long do they keep? Does anyone know?

January 30, 2010 10:43 PM
Frenchy said...

I just tried the recipe. The macarons look fantastic but they stick to the parchment paper. They completely fall apart when I try to remove them. Any tips?
Do Silpats make a huge difference?

January 31, 2010 12:51 AM
inn said...

the moment i saw this post in ur website i know that i have to try it!! tq bakerella im waiting for 24hrs to end now as i have to leave the egg white overnight right

thanks for the lovely pictures. will update you if mine turn out well:)

February 1, 2010 05:39 AM
Adena said...

Thank you so much for sharing!!! My daughter is training to be a pastry chef and just recently attended a seminar where they had these for them to snack on during the presentations. She brought me home a couple and they were DIVINE! I had seen pics of them on food blogs but no recipes! Thanks for the intro to Tartelette! another great food blog. Know of any good diet blogs to help me balance this out??

February 2, 2010 01:07 AM
mia said...

ok you must be a professional!!! i know how hard it is to make these things!!!! ive tried them before and they were a complete disaster! maybe il try your recipe! thanx!!

February 2, 2010 09:33 AM
flemmarde said...

how I’d like to be able to make macarons!!! for some reason, all of my attempts have been totally unsuccessful!!!

well, maybe with all these nice pictures, if I read your article again for 2 or 3 times, I can do them???

I have to try again, that’s for sure!!!

February 3, 2010 08:50 AM
Jane's Sweets said...

Great tutorial on the macarons and wonderful to see fabulous Miss Tartelette giving lessons! Looks like you all had a very fun and informative day. I am among the legions who have never had the guts to try making these, but they’re on my list of baked goods to try in 2010. I will refer back to this post, most definitely. Many thanks!

February 3, 2010 01:07 PM
bakerella said...

Tartelette – thanks for being so sweet and answering questions. Love ya!

February 3, 2010 10:22 PM
BroMom said...

I am about to attempt to make some macarons and am wondering if you think using the refrigerated “Just Whites” would work the same. Never tried them…

February 4, 2010 08:32 AM
Beth said...

Just because I am BEYOND jealous that I didn’t get to attend Sugar Coma OR any of Tartelette’s macaron workshops (although I hear a rumor she might be in NYC soon! Yay Helen!), I might have to give these a shot this weekend. They’re just so delicate and lovely! Thanks for the beautiful photos of the workshop as well as the Sugar Coma weekend. Almost felt like I was there!

February 4, 2010 09:51 AM
Sanna said...

Hello Bakerella – and Tartelette,

I am baking these cuties right now for the first time. I´ve just pulled out the first batch out of the oven. They didn´t rise equal all around. From one side they look just perfect but from the other side…not so perfect and they don´t lean in the same direction either.

My question is; How do I prevent them from leaning? Is it my oven? Temperature? I use Celcius, so 300F=150C right? about 18 minutes?

And one last question; How do you keep the round shape when piping?

Thank you!

February 6, 2010 08:06 AM
shirley@kokken69 said...

I read about Helen’s trip in one of her posting. How cool is this, to actually meet her in person and attend her class. I used to bake macarons with a vengence but have not done so a long while… too much work and too much sugar…. But now looking at you girls, I am moved to do a batch…

February 6, 2010 08:59 AM
Megan said...

It’s almost midnight and I just finished my 1 st successful batch of macaroons! I could scream (except I don’t want to wake up my toddler and baby) from excitement! I have been researching and watching tutorial after tutorial since you posted! I had to order in the tip and go to a speciality bake shop for the powdered food coloring! ALL worth it! I’m so happy that these turned out! I made red macaroons and tomorrow I am going to fill them with white chocolate ganache! I think you’ve created a Macaroon Monster! Now I just need to master your cake pops! (Can’t get them to stay on the stick)! Thanks Bakerella for such an awesome website! I LOVE YOU!

February 6, 2010 11:27 PM
megan said...

I might be a tad bit jekious of your Mac Class. I woyld have love to attended one of them. Where do you find powdered food coloring?

February 7, 2010 10:07 AM
Emily Heizer Photography said...

This makes me so sad. I have been trying for 2 years to make perfect macarons and I never have. I was so grateful that the “I love Macarons” book was published at the end of last year so I could really utilize it for help, since I am only relying on myself and what I can learn online, and there are NO books dedicated purely to macarons up until that book came out. And then I lost it right when I started baking and this year was better, but I still feel that I am a macaron baking failure. :( I am so sad. I would love to go to a class so I could really see where I need to make adjustments and get feedback as I go. :(

February 9, 2010 06:22 AM
stacey christensen said...

I made these and they turned out PERFECT!!!!! I flavored mine with just a little bit of Anise Extract. They were wonderful, I am making some more this weekend for valentine’s day… Can’t wait to get in there and start them. I did not use a piping bag I used a zip lock bag and it worked just as well. This time I am making them into very small drops that you can pop in your mouth. I thought that these were super simple as well. Easy to make!!! Gotta love that.

February 9, 2010 12:18 PM
Lindsey said...

I’ve always admired macarons. I must admit they scare me too. I’ll have to reread this and try to muster up the courage to attempt them.

February 11, 2010 11:41 AM
DaLilsta' said...

adorable! but how many egg whites are in 6 grams?

February 14, 2010 12:36 PM
Anonymous said...

i wonder what this taste like…are this sort of pepperidge milano cookie like?

February 15, 2010 10:08 AM
milay said...

I just discover your website and I love you!!!!

February 18, 2010 04:28 PM
Jolie said...

These look wonderful and I look forward to trying my hand at them this weekend! I may have missed this, but roughly how many macarons does this recipe make? Thank you!

February 26, 2010 10:47 AM
ivonne said...

Omg! this recipe is reeeaallly simple!! :) i love it! and looooove the macarons!
Thannnkk youu!! :)

February 26, 2010 12:25 PM
Lise' said...

Lovely photos and great tutorial. I can’t wait to try my hand at making these. Thanks!

March 1, 2010 09:20 AM
karen said...

I´ve tried and it were terrible, in the oven they ruined, maybe the oven was too hut, I don´t know I will try again soon.

March 4, 2010 11:25 PM
PastryPrincess said...

oh, how i wish i could have been there and learn how to make all those gorgeous macarons from the loveloy tartelette! thi is finally a recipe that sounds do-able, so thank you! :) i’m also trying all different kinds of macarons during my stay in sydney right now… is there anything better? hardly!

March 6, 2010 06:18 AM
Erica said...

Nooooooo! They look like Spongebob’s Pretty Patties!

March 9, 2010 10:58 PM
Sandy said...

Oooh.. so instead of fresh eggs we have to use aged egg whites :) ~

March 15, 2010 04:29 AM
Jay said...

I am trying in a few couple days. Just started aging my whites.

March 26, 2010 10:25 PM
Jay said...

oh – how many does a recipe make of 1 1/2″ cookies?

March 26, 2010 10:34 PM
sheila weela said...

i’ve heard that the italian meringue method produces a more stable shell. is that really true?

April 20, 2010 04:12 AM
rayana said...

i was looking for the recipe did anyone find were is ???

April 21, 2010 02:10 PM
Vannah said...

Delicious and way easier than I had anticipated. I used nutella as a filling and they turned out fantastic!

May 14, 2010 02:27 PM
Andrea said...

I really want to try these, the intimidation factor is real HIGH

May 24, 2010 07:43 PM
siti said...

Hi there, I would like to know what are the different between the two sugar in this macaroon recipe. And for your info i love all your recipe. Thank you so much.
Siti (singapore)

May 26, 2010 09:13 AM
Kristin Morris said...

I didnt know you were from GA? I guess I could have kind of figured with all the Kroger products! :D Wow, what area are you from, thats great! I have been wanting to try and make macarons for the longest time, but afraid I would mess up and so just decided not to set myself up. Hahaha. So optimistic aren’t I? ::KM::

June 1, 2010 12:43 PM
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