Monday, February 15, 2010

Tartelette, these are for you!


Remember last month when I went to a macaron making class given by Helen of Tartelette? Well, we had never met before the class, but I have been drooling over her blog for a while now. It is a complete work of art. So, when I found out she needed a ride to the class, I was all over it.

One… I didn’t want her to have to pay to take a taxi to get there and two… that meant I had her all to myself for the car ride. I tried to pace my questions, so I didn’t seem like a freak. But, I was so intrigued by her. First, she’s french which is cool. She’s also a pastry artist, a fab food photographer, wedding photographer, food stylist, she’s going gluten free and I even think she teaches pilates. Plus, I like the way she says dude with her french accent. I mean, there are so many things I could ask her questions about. I should have just taken her on the scenic route so she would have been trapped in my car longer.

Anyway, during the car ride we exchanged compliments. Ha. I couldn’t believe she was complimenting me. I was in awe of her. But she said something that really made me smile. She said she wanted me to make some pops out of her macarons. I was like, heck yeah… if I can learn how to make them, I’ll put those cute little cookies on a stick. Just try and stop me.

So here is the fun part. Helen emails me the other day and says she’s making macaron pops. What she didn’t know is I had already made some. So I sent her a picture of mine right away so she would know I wasn’t being a slacker. We decided to post our pops on the same day. I’m kinda scared to see hers. I know they are going to be beautiful. But if you want to take a look, here’s a link to Tartelette’s Macaron Pops!

And here’s how I made mine…

After the class, I realized I was missing a very important tool. I needed to acquire a kitchen scale and quick. Helen’s recipe for macarons is in grams. Huh. I better not try and improvise. So I bought a scale.


To make macarons, you…

I interrupt this post with a very important message… I am absolutely no authority on making these. I still need to keep trying because while I think mine look pretty nice, the insides did not bake quite right. They were too hollow… but they look good enough to give you a play by play. The finicky little creatures. I’ll give you Helen’s exact recipe at the end if you want to give them a go… I will try again. And again until I get them just right.

Okay, to make macarons, you only need four ingredients. Just four. I know I went over this before from the class post. But it’s worth repeating.

110 grams of ground almonds.


200 grams of confectioners’ sugar.


90 grams of egg whites that have been aging on the counter for 24 hours.


And 25-50 grams of regular sugar.

P.S. I looooove the scale.


Place the confectioners’ sugar and the ground almonds in a large bowl.


Stir it together with a wire whisk until it is all blended and set aside.


Then beat your egg whites on high using a mixer with the whisk attachment.


Beat until the egg whites get foamy and gradually add 25-50 grams of sugar.


Continue beating until stiff peaks for and then stop.


Then add your beaten egg whites to the almond mixture. Begin to fold it all together. About halfway through folding, add powedered food color if you like and continue to fold until blended. You’ll know when to stop if you test the the mixture. Run a knife through. If the line disappears after ten seconds, stop folding.


Throw the mixture in a large disposable decorator bag fitted with an Ateco #807 or #809 tip and pipe away on a silpat covered baking sheet. The shapes should be small – about an inch and a half – when the mixture stops spreading. Let the macarons sit for 30 minutes to an hour before baking. This will form a shell that raises when baked and leaves the “feet” visible at the bottom.


Bake the cookies for about 18-20 minutes. Remove and cool completely.


You can fill the cookies with chocolate ganache or any filling that you want to try.


But, the ganache works great to turn these into pops. It dries pretty stiff, holding the stick in place. Just spoon a little chocolate on the back of one of the macaron cookies.

Create a support by using some of the extra lollipop sticks and twist ties.

Press the lollipop stick about halfway into the ganache. This is a little more than halfway. So do less than the photo illustrates.


Then sandwich that stick right in there.


And repeat.


Let them dry completely and tie a cute little ribbon on.

You know something about this reminds me of an old-time baby rattle. Especially if it had white filling. Yay? Nay? Anyone?


Regardless, they are pretty darn cute in blue.


And pink, too.


I even brought my edible ink pens to the party. They like macarons. Smooth writing.

Here’s the recipe if you want to make them.

Tartelette’s Macarons

Helen included some conversions, but recommends grams.

For the shells:
90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

Prepare the ganache:
1/2 cup heavy cream
8 oz semi-sweet chocolate morsels.

Heat the cream in a small pot until just before boiling.
Place morsels in a medium bowl and pour cream over. Let sit for a few seconds and then stir until smooth.
Let cool slightly and spoon a small amount on the bottom of a macaron and then sandwich with another cookie.
If you want to make macaron pops, place a lollipop stick on top of the ganache about halfway to the center of the cookie before you sandwich together. Let dry completely laying down and with the lollipop sticks propped up for support.

Also, here’s a tutorial Tartelette put together for making macarons that should help.



Susan said...

Oh Bakerella!! Your pops are so much cuter than Tartelette’s. You really have a unique creative gift. I truly enjoy reading about and seeing everything you make. Your Valentine pops are adorable! thanks for sharing your creativity!!

February 16, 2010 11:20 AM
Len said...

Thank you for the recipe & lovely photos! I was wondering how many macarons you were able to make from this recipe? And how much blue powder food coloring did you use? That is the perfect shade of blue! And where did you find the blue food coloring? Thanks so much! You’re fantabulous! :)

February 16, 2010 11:21 AM
ashlee said...

I’d love to know what brand of scale you got (since you love it) I’ve been going back and forth about buying one and i just don’t know which kind to get.


February 16, 2010 11:35 AM
Sil BsAs said...

You’re the first person who’s first attempt is SO perfect! I’m sure is because of the teacher…
Now, I must find the courage to try myself. =)

February 16, 2010 12:31 PM
Renee S. said...

Yours are beautiful. Love the gorgeous blue color and the contrast with the ganache. I can almost taste them!

February 16, 2010 12:56 PM
Dawn (KitchenTravels) said...

I am so, so, so wanting to make macarons! They are the one and only baked good that I actually LIKE in all the crazy colors. Any other blue/red/yellow colored cookie would make me run away – fast. But macarons? Bring on the rainbow, baby. :) Saw Tartelette’s post earlier this morning, too. Both of your pops turned out beautifully!

February 16, 2010 01:02 PM
Jane M said...

These look fan-damn-tastick! so cute

February 16, 2010 01:29 PM
Heather Feather said...

I am new to your site, and I love the awesome stuff I have seen on here! So many things to try! I am a cake decorator, and have recently gotten into baking. These macrons are cute.

I do have a question though. Is there a safety issue in aging your egg whites on the counter top like that? I have never seen anyone do that before!

February 16, 2010 01:58 PM
Helen - Tartelette said...

Melissa: you’re a bit out of line. Who said there was one way and one way only to enjoy a macaron? Pierre Herme who put foie gras and olive oil into his? Makes my grandpa’s stomach churn but he’d never have that kind of language toward creativity.

February 16, 2010 02:13 PM
kara said...

What kind of food coloring powder did you use?? i am looking for that exact shade!!

February 16, 2010 02:16 PM
BakingGirl said...

Tres Chic! Love the blue and chocolate brown combination, a feast for the eyes as well as the tummy. Is it absolutely vital to use powdered colour or can you use paste colour at the meringue stage?

BTW, I made your Hamburger Cupcakes with cookie fries the other day for my daughter’s birthday. My 5 year old son cried for an hour after having bit into the hamburger, he was mortally disappointed it was not meat – he was totally fooled by it and not too happy! So thank you for providing me with a great way of playing tricks on my children’s minds, it made me laugh.

February 16, 2010 02:30 PM
Jamie said...

While I absolutely love your baked goods, I am also crazy about your photos used in your posts. I’m working on improving my for my blog.

Do you take them yourself?
What camera do you use?
How did you learn to photoraph like that?

Hope not too many crazy lady questions. Thanks, Jamie

February 16, 2010 02:35 PM
Jajaira said...

Those look GREAT!! cnt wait to make them, yuo are right they do look like little rattles, would make awesome baby shower favors or snacks!!

February 16, 2010 02:58 PM
il ramaiolo said...

Bakerella I like all!!!!

February 16, 2010 03:29 PM
Erli D. from Hawai`i said...

WOW! You inspire me! Fabulous! I’m going to try this one.

February 16, 2010 03:58 PM
Lorie said...

I love your macarons!! I too was drooling over Tartlette’s macaron photos, thinking how can I make those pretty little things! I also love the color you chose for them, it’s my favorite!!!

February 16, 2010 04:28 PM
aussiemarina said...

omg these are the cutest. my best friends daughter is having a baby shower in a couple of months…….i might have to TRY and make these for the party………now to find some edible ink pens…….

p.s your site is the bestest ! wtg bakerella …….waves froms australia

February 16, 2010 05:22 PM
Pam said...

Yum – EEEE. Thanks for another amazing post! Now to go check out Tartlette’s too!

February 16, 2010 05:29 PM
Linda said...

They are beautiful. I do think they would look very sweet with white filling. Love the little hearts.

February 16, 2010 05:31 PM
Victoria said...

They are beautiful! (And I must say, I prefer yours though I too worship at the alter of Tartelette on this occasion you pipped her!)

Think I may have to have a little try with those once the small ones return to school next week.
V xx

February 16, 2010 05:33 PM
Steph S. said...

These are adorable. I must try this.

February 16, 2010 05:51 PM
Tania said...

I have one question…Would gel food colours not work? Do we have to use powdered food colours?

February 16, 2010 06:00 PM
Kellyn said...

Oh. My. ADORABLE!! I must make them…Bakerella, you are a genius

February 16, 2010 07:05 PM
Lisa said...

these are really great. they look perfect. you are so great to get them to look like that on your first try! i love love love macaroons, and have made the bouchon ones, which are AMAZING to die for…but i need to try these. they are so addicting!
btw, they freeze really really well. just wrap each one separately in saran wrap.

sheesh, the comments of some of these people..perhaps they might not want to comment at all. the golden rule, after all…and if they can’t say anything nice OR constructive, perhaps they might not want to share. just sayin’

February 16, 2010 07:07 PM
RockerJewlz said...

FanTAStic! Your photo with the appropriately blue background is just as great as the pops themselves. And the heart stamp on the pinks….fabulous touch.

Thanks for turning us onto Tartelette whose photos rivaled yours. You two are definitely on the same wave length in more ways than one!

Loved your story about “trapping” her in your car.

February 16, 2010 07:39 PM
Jen P said...

GAH! Of course I saw these beauties after three failed attempts at baking macarons (that was just in one afternoon, I won’t mention my other macarons failures here). But after poring over the tutorial (thank you so much Helen!!!!) I feel a little emboldened.

February 16, 2010 07:41 PM
Joyelle said...

Hi! I wanted to put a blog button of your site on my blog, do you have a button link to your site? Thanks so much!

February 16, 2010 07:58 PM
Rosaida said...

Hello! First time commenting on your site. LOVE everything in it!
I do have a question about your macaron recipe, the one I have is totally different when it comes to the quantity in grams of almonds and powdered sugar. When I learned this in one of my classes it was supposed to be T.P.T of Almonds, which means same quantity of grams of almonds and powdered sugar.
Is there any difference in adding more or less sugar to the macaron?
Thanks in advance.

February 16, 2010 08:54 PM
Joni said...

Oh la la! I love these!

How many macarons does this recipe yield?

February 16, 2010 09:07 PM
Alla said...

Awww these are super cute. I cant wait to try these. Did you use a “food chopper” to ground the almonds? I dont have a food processor but I have a food grinder and I think its the same one you have in your pic. Thanks

February 16, 2010 10:11 PM
Beautiful but bitter. said...

Oh my goodness, these look delicious!

February 16, 2010 10:27 PM
Diana said...

Oh wow! I can’t wait to try these :)

February 16, 2010 10:28 PM
shaikha said...

Amazing Great work creative too =D
thanks 4 Sharing =)

February 16, 2010 10:47 PM
Seanna Lea said...

I really need to make these again. I really enjoyed them last time. I only have gel colorings though, so I might want to fix that before I make another batch!

February 16, 2010 11:16 PM
Liz said...

I was intrigued by your first post about macaroons. I may have to attempt them sometime soon, but really, they intimidate me. And yet, they’d be a great excuse to buy a scale!

February 17, 2010 01:30 AM
Hilary said...

These are so CUTE! I swear, if it weren’t Lent, I would go make these right now…but with some nice pastel colors they would be perfect for Easter…hmmmm…*plots* :)

February 17, 2010 08:54 AM
Candace said...

I have been looking for a macaron recipe. This one is wonderful! Love the macaron pops!

February 17, 2010 10:52 AM
Melissa said...

I tried my first french macaron this weekend and LOVED it. I am tempted to try your recipe and make my own!

February 17, 2010 11:38 AM
Sara said...

Do you think that these could be made and frozen? Probably a dumb question, but I’m just wondering.
Thanks!! They look so beautiful!

February 17, 2010 12:28 PM
Stacey said...

Ok…these are the cutest little macarons EVER!! I have been dying to learn how to make macarons and I’m so happy I found your blog!! Off to the store to buy a scale :)

February 17, 2010 01:55 PM
Mr. Stranger said...

seriously…you’re amazing…

February 17, 2010 02:08 PM
Mowielicious said...

Oh my! Those look fabulous! I can’t wait to try these out.

February 17, 2010 03:03 PM
Gina said...

Bakerella- you’re so trendy! I had never heard of a Macaron, but they look just lovely. And suddenly I’m hearing about them everywhere. – I’m about to fly my geek flag here, but I wanted to share with you this story I heard on NPR about macarons, and how they’re the new trend in sweets. That they’re replacing the cupcake! (well, I don’t think a cupcake can be replaced) But anyway, just thought you would like to check it out. There’s also a yummy recipe on the bottom of the page. Fun!

February 17, 2010 04:36 PM
Gina said...

oops- here’s the link

February 17, 2010 04:37 PM
Paige said...

Good scale choice (it’s an OXO)! I love mine. My second scale, first was a Salter and it’s SO much better. I think the blue film comes off. Is that true?

February 17, 2010 05:18 PM
mamajulie22 said...

Bakerella – you rock. Of course, the natural extension of learning how to make macaroons is POPS!! Crazy fantastic!!

February 17, 2010 06:35 PM
Budoh said...

Not only do your macaroons look yummy… they look so uber chic :) !!!

February 17, 2010 06:59 PM
Bakesperiments said...

Wow, these are adorable and sound sooo tasty too! I love the colors you chose. I think I will need to look into getting a silpat. These and the cake edges I saw on Confections of a Master Baker have just about convinced me to make the investment!

February 17, 2010 08:27 PM
Tracy said...

Bakerella, I know you get a million responses, but if you get the time could you please let me know how humidity and elevation affect macarons. I live at the edge of a rain forest and base of the Andes mountains in Ecuador so baking here is a little different. I was able to find almonds and have started aging my egg whites and would like to try these out for a friends birthday. Also, could gel coloring work? I don’t have any powdered and doubt I can find any in country. Thanks so much for your blog, it helps keep me tied into civilization!

February 17, 2010 09:00 PM
Georgia.Pellegrini said...

And I didn’t think macaroons could get any better, but then you go an turn them into lollipops!

February 17, 2010 09:23 PM
Mariana said...

Strahotna ideq dnes da se potrudq

February 18, 2010 03:16 AM
Maryam ALAwadhi said...

How sweet! Thank you for sharing these. I am inspired by them.

i have 2 give them a try!!!

February 18, 2010 04:03 AM
shammara hussain said...

These are so lovely!

February 18, 2010 04:49 AM
Yasmine said...

He, He, food porn…you nailed it, T! I can’t believe how beautiful those little thingies are, almost to cute to eat…

February 18, 2010 07:10 AM
Silvia said...

Hi, I’ve recently discovered a serious numbers of allergies such as gluten, rice, corn, egg, sugar cane and almonds.Ok, I know that’s too much to ask for, but do you have an alternative for the almonds and the eggs in this recipe? My b-day is coming and I would love to have something cute to celebrate.
Tks a lot!

February 18, 2010 08:46 AM
Lisa Cain said...

So adorable! You really need to work on some Braves / Baseball stuff. Spring training is here and Baseball Season is among us!!

February 18, 2010 09:44 AM
jjanz said...

Clearly ,it is just me, but what is the fascination with Cake Pops? tons of work for one tiny little bite?
I don’t get it…..

February 18, 2010 12:53 PM
Amanda said...

I had really been contemplating making some cake pops for an upcoming baby shower. But, they found out yesterday that it’s going to be a boy and those blue macrons are just too cute!

February 18, 2010 03:04 PM
TIGER said...

What scale did you purchase?

February 18, 2010 03:05 PM
Karyn said...

These are stunning!!! WTG!

February 18, 2010 04:39 PM
katie o. said...

oh my god these are so sweet! (pun intended)…but because I’ve heard from a very good source ( a macaron maker) that they are very tempermental, I’ll leave that up to you guys. Besides, these are far cuter than anything i could ever make.

February 18, 2010 08:34 PM
Hayden said...

I made these for the first time this past Summer for my sister’s wedding. Pretty pink raspberry, filled with chocolate ganache. I could have died!
I first fell in love with them at the South Beach Food and Wine Festival 2 years ago. We were served passion fruit filled macarons with a passion fruit shot. They were perched on top of the narrow shot glass rimmed with Pop Rocks and filled with some sort of liquid “deliciousness”. You were supposed to down the shot and then eat the macaron. It was heavenly!
Thanks for sharing your blue ones. I had a bride ask me about blue ones this week. I wondered how they would look. The answer is delicious!

February 18, 2010 09:23 PM
Mandy said...

I so worship your brain! I have been loving macarons and of course you made them just that much better! I am such a fan!!!

February 19, 2010 02:48 AM
Judith Beatty said...

#78 Melissa – why do you follow Bakerella if you’re so upset on her methods of presentation/decorating. Your comments aren’t respectful and uncalled for.

February 19, 2010 08:46 AM
Jennifer Klaussen said...

I love you – I love Tartelette and I LOVE MACAROONS!!! YAY

February 19, 2010 08:54 AM
Torrie said...

The heart ones are too sweet. I am still a little afraid to try the macaroons but loved watching from a far.

February 19, 2010 09:51 AM
Meghan said...

I was wondering how far in advance i could make these. I’m hosting a “cute as a button” baby shower and these would be perfect.

February 19, 2010 01:14 PM
Lynnette said...

Incredible! I admire you both. I will have to try that….maybe in violet.

February 19, 2010 02:00 PM
Patty said...

mmmmmmmmmmmmmmmmmmmmmmmmmm deli :D

February 19, 2010 04:54 PM
Sue said...

Love your spin on Macarons-so cute!

February 19, 2010 05:03 PM
CC said...

I’m so happy that Helen specifically asked you to do this, but I suspected it was just a matter of time, in any case. These are so cute I can hardly stand it. Your site is so delightful, Bakerella! I am going to find a special occasion to make these for. That occasion may just be “The Weekend,” though. ;)

And not to break away from my happy place here, but it occurs to me that in order to become so excessively hostile over baked goods on a stick, one must have a stick of one’s own in need of removal. Baking trolls—who woulda thunk it?

February 20, 2010 01:05 AM
Culinary Chronicles said...

Absolutely stunning!!

February 20, 2010 02:16 AM
South Campus Bakery said...

Yes, they look fab in blue. Seeing the pictures at first, we thought it had blueberry-flavored filling (connecting it with the blue color). As a group, we’ve attempted many times to perfect these beautiful treats. We think we got it down but it’s nowhere near LADUREE perfect. However, we do get cracks and hollow centers once in a while. And the missing “foot.” Fab blog post and amazing pictures!! Great job!

February 20, 2010 03:30 AM
mehwish said...

hey Bakerella :)
I just recently discovered your website via a friend’s blag and i just absolutely looooove ur work!!! :D you have inspired me so much that i have started my own baking blog !! just wanted to let you know that your admired and i look upto you in all my baking endaveours :)
I just tried making something from your website …id luv it if you cud give ur comments on my work !! :)

February 20, 2010 01:16 PM
Leesa in France said...

One again… you never cease to amaze me with your creativity and your beautiful creations/photos….

Every time I see a post of yours and I say… “WOW! Now that’s the cutest thing ever…. ” You do the next post and it’s even cuter than the last!!
I esp. love the heart your drew on the macaron… Now, that is perfection.

February 20, 2010 06:33 PM
Christina said...

I LOVE your site! I have something for you on my scrapping blog:

February 20, 2010 08:16 PM
cookeaze said...

Another delicious and informative post.This was my first entry to your blog and i was so impressed and will keep following it..

February 21, 2010 03:22 AM
Jane's Sweets said...

Yes, these have baby rattle written all over them! Perfect for a baby shower . . . they are too cute for words. You’re such a lucky gal to have had the opportunity to chat with Helen about all things macaron! If and when I finally make macarons, I am going to refer back to your post about Helen’s class. I thought that lesson, as you presented it, was remarkably clear and helpful. And, as always, fantastic photos!

February 21, 2010 09:44 AM
Lori Garrison said...

These are absolutely adorable! Since there is no flour, they are gluten-free, so I can make these AND eat them! Thank you!

February 21, 2010 11:52 AM
Hazelnut said...

your idea is great ! ! ! *____________*

February 21, 2010 02:35 PM
4alifetimeoflovingyou said...

These are so cool!! I want to try them!!

February 21, 2010 04:30 PM
Glamorous Life of a Housewife said...

Oh my gracious these are ADORABLE! :)

February 21, 2010 10:57 PM
Glamorous Life of a Housewife said...

Wow, these are adorable! :) Love em!

February 21, 2010 10:58 PM
Sandy/AboutOne said...

You are so very talented!
Love these!

February 22, 2010 12:52 AM
Anonymous said...

I must admit, my first attempt at these after you took the class was not near as good as yours. I will have to try again, however, the taste reminded me SOOOO much of my trip to paris france that I will conquer this recipe so that I can continue to remember that trip!

February 22, 2010 09:37 AM
Nadira said...

i love them

February 22, 2010 04:55 PM
Jamieanne said...

Hi Bakerella, I’ve been wanting to make macarons for ages now. I was just wondering if you know if it’s possible to use almond meal instead of grinding my own almonds (to save time!)?

February 22, 2010 05:46 PM
Phuoc said...

Oh Bakerella, your macarons look absolutely beautiful.. I’ve attempted macarons thrice now and the 2nd and 3rd time, they didn’t turn out so well (I think reason being was that I used liquid food colouring – big NO NO). I’m going to find some powdered food colouring and try them again.

February 22, 2010 05:48 PM
Karen said...

I have ablog about Bridal Shower in Brazil. I love Bakerella, you are amazing!!! I posted about you some time ago, but after i saw that is necessary to ask you before. Of course that I put your credits and link… anyway… I’m askinf if I can use yout pics (allways w/ credit/link).

February 22, 2010 06:14 PM
Darlene said...

love it….and the photography is beautiful!

February 22, 2010 07:59 PM
Jen C said...

I’m absolutely in LOVE with macarons and of course your blog! Even as I’m in Korea, I read your blog ALL the time and you never fail to impress me with your creations. There’s a bakery that sells macarons on the lobby floor of my studio and I ALWAYS get macarons there (those darn pricey little delectables). I don’t have an oven here so I’m baking deprived. But I can’t wait to go back to my home in the states where I have an oven. I will definitely try your macaron pops! Thanks so much!

February 22, 2010 08:23 PM
Rani said...

Dear Bakerella,

I have a hard time finding powdered food color here in my country. Is it possible to use liquid food color? Better water based or oil based?

Thx a lot… :)

p.s: Always a BIG…BIG…BIG… fan ou your works.

February 22, 2010 10:48 PM
Laura said...

We all
have blogger crushes and your description was hilarious!

February 23, 2010 12:07 AM
Nikki said...

Two of my favourite bloggers in one !! Love love loooove macarons to bits. I make them ever so slightly larger though (hehe)

February 23, 2010 05:55 PM
Alexa said...

Two questions for you:
1) what’s the shelf life like for macaroons, once you’ve put something like chocolate ganache in them.

2) Storage: air-tight jar or container, so they don’t go stale, right?

February 25, 2010 07:55 AM
Johanna said...

Wow, they look great! Maybe I should make some for my birthday party? :P

February 27, 2010 04:41 PM
Brawnuh said...

Bakerella, I love you. I discovered your site not too long ago and have been in a baking frenzy since. I’m totally hooked. The tutorial you included from Tartelette “Demystifying Macarons” is incredibly helpful. I’m still attempting to master these little delectable cookies. I’m sorry that some people are so disenchanted by your ability to make baked goods more manageable and less messy by putting them on a stick. Your methods are excellent, and I find it much easier to eat pastries in public, which is always a plus. Let them eat cake…at home. My “pops” and I are mobile. =)

Thank you SO MUCH for making baking accessible. <3

February 28, 2010 12:44 AM
Shab said...


February 28, 2010 12:17 PM
nicole said...

You make it look so easy!!!

February 28, 2010 09:53 PM
ana said...

Can I use gel food coloring or powder n is the only way to go?


March 1, 2010 12:54 AM
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