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Tartelette, these are for you!

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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.

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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.

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200 grams of confectioners’ sugar.

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

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And 25-50 grams of regular sugar.

P.S. I looooove the scale.

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

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

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

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

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Continue beating until stiff peaks for and then stop.

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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.

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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.

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

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

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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.

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Then sandwich that stick right in there.

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And repeat.

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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?

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Regardless, they are pretty darn cute in blue.

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And pink, too.

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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.

Enjoy!

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294 comments on “Tartelette, these are for you!”

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

    Thanks!

  2. You make it look so easy!!!

  3. hI, JUST STUMBLED ON UR BLOG AND I LOVED IT THE FIRST LOOK ITSELF!lOVED THE STEP BY STEP METHOD OF MAKING MACARONS……IT’S FANTASTIC…..IM FOLLOWING U NOW ON….LOVED UR PHOTOGRAPHY AS WELL….
    rEGDS,
    SHABS.

  4. 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

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

  6. 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?

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

  8. We all
    have blogger crushes and your description was hilarious!

  9. 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.

  10. 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!

  11. love it….and the photography is beautiful!

  12. Hello,
    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).
    Congrats!!!
    Best,
    Karen

  13. 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.

  14. 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!)?

  15. i love them

  16. 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!

  17. You are so very talented!
    Love these!
    Sandy

  18. Wow, these are adorable! :) Love em!

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

  20. your idea is great ! ! ! *____________*

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

  22. 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!

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

  24. 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.

  25. 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 !! :)

  26. 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!

  27. 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?

  28. Love your spin on Macarons-so cute!

  29. mmmmmmmmmmmmmmmmmmmmmmmmmm deli :D

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

  31. 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.

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

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

  34. #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.

  35. 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!!!

  36. 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!

  37. 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.
    ?

  38. These are stunning!!! WTG!

  39. What scale did you purchase?

  40. 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!

  41. 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…..

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

  43. 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!

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

  45. These are so lovely!

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

    i have 2 give them a try!!!

  47. Strahotna ideq dnes da se potrudq

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

  49. 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!

  50. 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!

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

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

  53. 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?

  54. 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!

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

  56. seriously…you’re amazing…

  57. 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 :)

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

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

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

  61. 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* :)

  62. 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!

  63. 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!

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

  65. Oh wow! I can’t wait to try these :)

  66. Oh my goodness, these look delicious!

  67. Bakerella,
    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

  68. Oh la la! I love these!

    How many macarons does this recipe yield?

  69. 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.

  70. 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!

  71. 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.

  72. 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.

  73. 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’

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

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

  76. These are adorable. I must try this.

  77. 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

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

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

  80. 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

  81. 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!!!

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

  83. Bakerella I like all!!!!

  84. 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!!

  85. 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

  86. 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.

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

  88. 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.

  89. 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!

  90. These look fan-damn-tastick! so cute

  91. 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!

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

  93. 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. =)

  94. 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.

    Thanks!

  95. 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! :)

  96. 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!!

  97. Bakerella you read my mind. I started aging my egg whites yesterday morning. I have been so intrigued by these since Amy Atlas posted some on her blog.

    Lisa, you can find powder food coloring at http://www.sugarcraft.com ,

    Thank you Bakerella!!

  98. the blue is the best blue – please do share the food colouring powder source.

  99. They’re beautiful!

  100. Oh those are the most adorable macarons I’ve ever seen! It’s funny how how much cuter they get when you add a lollipop stick to them. I really must try macarons one of these days. Yum!

  101. Thank you so much you have wonderful ideas!!

  102. I did some whoopie pies the other day, in pretty much the same fashion. I did some as well that I dipped the bottom half in chocolate before inserting the pop stick. They were divine.

    Didn’t think about doing macaroons. Will definitely give them a try next!!!!

  103. I’ve been in love with macaroons ever since I saw them for the first time in Paris. Thank you for the step-by-stop photos! I will try these.

    One question……to “age’ the egg whites, do you crack them into a bowl and let the bowl sit out for 24 hours….or do you let the eggs sit out for 24 hours?

  104. They are fabulous! I really like the little hearts you drew on. Very clever!

  105. Which scale did you end up getting? I have been avoiding to make this purchase for a while and I think I’m caving in. Thanks, love your posts.

  106. You totally inspire me! These are adorable~!

  107. Beautiful creation – had the pleasure of buying and tasting macarons in Paris – if you were to put yours and Paris’ macarons side by side – you couldn’t tell the difference; and they have been making theirs for years. Congratulations!

    Do have a question: where did you purchase the powdered food coloring? can only find gel in my area. Guess I will have to order online, but would appreciate your supplying me with vendor name. Thanks!

  108. How sweet! Thank you for sharing these. I am inspired by them.
    I would also like to say that if there’s anything I love more than sweets – on a stick or deep-fried, it’s the state fair. You’re never too talented to have a little fun.

  109. Do not underestimate yourself, your macaron pops are gorgeous ! The colour is bright and the macarons really perfect !!! I also love the “little heart” version :o)

  110. You drew that heart on there? Holy cow! You are good! That’s a perfect little heart. They whole thing looks very sweet.

  111. Oh these are just YUMMY to look at, what a nice treat it would be for a bridal or baby shower in the color theme. Too cute!!!

    Love your site Bakerella!

    Lisa :)

  112. I love these! I’m turning 40 next month and I am going to attempt my first dessert table for the party. I think these will definitely have to have a spot on the table.

  113. You’re right! These would make the perfect baby rattle favors. You’re always ever so creative. Thanks so much for sharing your ideas and pics.

  114. OMG – I’m getting a sugar rush just looking at these!!!!!
    Thankyou so much for posting these – I’ve been wanting to try making macarons for a while now but never plucked up the courage! And I love love love your ‘pop’ creations! (in fact I won a charity bake contest at work with your Xmas Tree Cake Pops – thanks Bakerella!
    So now we have macaron/pop hybrid! I think it’s a sign that I need to give it a go!
    Thanks for the constant inspiration Bakerella – my jaw is constantly on the floor thanks to your posts!

  115. I wake up and find your blog, YUM! Makes me think of sugar all day long bakerella. Nice and not only do you bake wonderful delights, your photos are great. Me I cut heads off. LOL But I can bake and love to. In fact three pounds added to my scale this holiday, also says I enjoy eating them. LOL Have a good week. Keep baking. Paulette

  116. Gorgeous!! I do hate the measurements though :o(

    i am going to look for a scale on ebay!

  117. These are fabulous!!!!! I just discovered Bakerella a few months ago and I’m so glad that I did! I love to feature these on my blog in a week or so. It is so nice of you to give us the steps on how to make these!!! They are sooooooo cute! Great job for a first timer! Wow!~

  118. If they were done with white food powder and white filling they would be a beautiful background for a set of wedding rings in gold or silver for a bridal shower party favor.

  119. Ugh, you made such lovely Parisian pastries, and then, in true American form, you put them on a stick! Just deep fry them and sell them at the State Fair while you’re at it.

    Seriously though, you’re too talented for this “bake macaron, insert stick” B.S.

  120. You are indeed the Queen Of Cake Pops!! I bet there is nothing which you cannot convert into a pop. Your macarons are perfect! I am just curious – how big did you make your macarons?

  121. I find macaroons the hardest thing to bake. Every passover I freak. Guess what they’re getting this Passover? Yep, your little macaroon pops. Well, a crapy gooey version.

    As for the little question session in your car with tartellette, Ime exactly the same. i have this yearning to know EVERYTHING about everyone. Slightly freakish!

    Love your site. x

  122. I love these! I am so going to try them they are too cute! :-) Thanks so much for the wonderful ideas!

  123. Wow, those are so beautiful !!!

  124. :o :o :o :o

    Not only you bake perfect macarons but also you made incredible cute macaron pops.

    My encglish vocabulary is not good and wide enough, I have no adjectives. Amazing, stunning… Your creativity has no limits.

    Kisses from Spain.

  125. SO cute! These remind me of baby rattles, and might be just the thing for my dear friend’s upcoming baby shower. How far in advance would you say these could be made ahead? A day? Two? Thanks!

  126. Lollipop sticks have never been attached to such a beauty I guess. Thanks for sharing detailed photographs on macaron making also.

    Greetings from the Kitchen of Oz!

  127. How do you store the leftovers?

  128. STUNNING! my sister and i tried these once….maybe we should try them again!

  129. I LOVE THESE! I LOVE YOUR SITE! I LOVE IT ALL! :) :)

  130. OMG Bakerella I love you so much – these are frigging adorable!!

  131. I’ll have to try baking at 300. I’ve been baking them at 350 for 15 minutes and it’s worked fine (made about 6 batches since your first macaron post) they’ve been gobbled up so I guess it tastes okay. Haha!

    Do you find that you have to add a LOT of color? Mine look great when piped but after coming out of the oven the shell changes. My pretty blue was mint green but the inside was the right color…

  132. I am in awe of all the good things you have to share! Thank you for the wonderful pictures and directions!

  133. I tried…emphasize “tried” making these and they looked okay…However, I am not a baking expert and could not find powdered food colorong and opted for dusting powder “glitter pink” for Valentine’s Day for a few teachers- I’m not sure they even knew what they were? I love baking and creating so it was an adventure and I have perfected the Chocolate Sheet cake so maybe with more practice I WILL get these- I almost made myself sick from sampling so many! There were a few that were almost golden they ended up being the bottom half, lol… I love the turqoise blue color! Please make more and take a bite then show what the middle is supposed to look like?

  134. Oh, to have been a fly in that taxi…

  135. Helen – I agree

    Bethany – sorry to say these were my first ones. But rest assured, they weren’t perfect on the inside.

    T – I’ve actually only tried Helen’s

    12 y.o. aspiring baker – cool.

    Girl Japan – yep and it’s pink

    Tina – not yet.

    Jessica – I need to go to the store and take a look at that book. I’ve heard good things. Thanks!

    Bijou – my … such anger over sugar and sticks.

    Emily – I’ve seen those directions, too. But Tartelette doesn’t do that. I guess it’s just a different approach.

  136. Oh, and thanks for the vivid, step-by-step photos!! They make me want to make them again. I love my scale, too. Now I can make any type of recipe without having to convert measurements.

  137. These are amazingly beautiful!! I’m not crazy about the taste of macarons (probably b/c of the almonds and meringue), but I love looking at and making them! I can’t believe you just started learning how to make these. They are outstandingly beautiful; the best ones I’ve ever seen. Ever.

  138. Your baking times seem VERy weird to me. I’ve made these a few dozen times at least, and mine bake 8-10 minutes with the oven door open. I haven’t seen any mention of baking with the door open on either yours or Tarlette’s blog, which WAY confuses me because all of the books I have, and everywhere else online says you HAVE to do it that way. Are you doing it that way and not mentioning it, or ??? Why does it work for you and hurt and nobody else?

    I want to learn how to do this perfectly SO BADLY! :(

  139. These are so cute! I love how you Bakerella-ized (?) macarons!

  140. How absolutely darling! How pretty would these be on a table for tea and what a conversation piece. I am so glad you shared. :)

  141. Oh for pete’s sake. Just once I’d like to see you make something and NOT put a stick up its ass.

  142. Bakerella, you have inspired me to start my own baking blog as well! These will be the first things I bake for it!

  143. oh my gosh~ these are so!! cute!!!
    i go gaga over french macarons… and this is fantastic idea!
    what i love more is your PICTURES~ wow~~
    what kinda (mm wise~) lense did you use??

  144. buh. rill. iant. But I expected nothing less. (Now I reeeally have to complete my quest to make the perfect macaron.)

  145. Love these! I saw this post on CakeWrecks, and it looks like the Macarons are in one of the pictures. http://cakewrecks.blogspot.com/2010/02/valentines-sweets.html

  146. SO adorable and fancy schmancy!! Love it!

  147. Have you read the book: I love Macarons by Hisanko Ogita? One day I took my son to the book store. To pass the time, I decided to check out the cookie and cake books. Macarons have been all the rage on all the blogs I followed. I saw “I love Macarons.” I was in love, both with macarons and the book. It is beautiful! My wonderful husband bought it for me for my birthday! I am planning on making them sometime this week! Wish me luck. The book is full of tips and tricks!! I am just in love with these cookies, almost as much as I am in love with cupcakes!

  148. I’ve never had one of these, but they look really yummy. I envy your photo picture taking skills too. Just beautiful!

  149. Ohh!! These are so cute, and what a great idea! You are a macaron master now-well done! :)

  150. you are my idol. nuff said.

  151. A
    amazingly beautiful!

  152. oh these look great.. love the blue.. would be great for a baby shower

  153. Beautiful! It’s amazing how smooth they turn out on the tops!

  154. Soooo stinkin’ pretty. I live your spunk and how you dint even realize what a baking celebrity you are. :)

  155. your macaron pops are:
    AMAZING!
    UNREAL!
    BEAUTIFUL!

    you are truly:
    TALENTED!
    CREATIVE!
    GREAT!

    AWESOME post!

  156. Your macarons are PERFECT! Nice job!

  157. stop!!! these are TOO cute!

  158. you never cease to amaze me bakerella! i tried to make macarons once but i could never get the eggs to stiff peaks!! i really REALLY want to give these another shot. would be perfect for a party with friends!!!

  159. We are on the metric system here in Japan, as a US expat, I took some time to get used to… km vs mph kg vs lbs.. and so forth….

    THESE look fabulous and well done you.. is that a kitchen aid?

  160. A-mazing. A little truth on this Monday? I kind of hate you a little for all your talent. But I’ll continue to read your blog anyway, because I just can’t stay away.

  161. Amazing and so cute! I love it! you make it look so easy.

  162. Absolutely adorable! I don’t know why I’ve waited so long to make them. Your photos are totally inspirational!

    :)
    ButterYum

  163. A perfect addition to the French-themed birthday party I am having for my daughter nect month. The girls are going to love them!

  164. Adorable! The blogger Love and Olive Oil and I attempted them one day. We were not as successful as you!

  165. Cool!! That shade of blue is Color Of The Year for 2010 you know!

  166. Definitely would be cute with white filling. They would be THE show stopper at any baby shower!

  167. Oh my macarons!
    I hope these are easier to make than they look. You’re so daring!!

  168. These are just fabulous. You make it look so easy!

  169. Inspired! Adorable! Perfect addition to your cake pops! And Tartelette — expect a new follower on your blog!

  170. They are gorgeous and perfect! I love the blue ones :)

  171. I just don’t understand how you can be so amazing Bakerella, I really don’t. And I totally agree on the baby rattle issue. Is it just me or do things just get better when they’re associated with babies?

  172. SO cute! I could so see these at a baby shower or party. Awesome job! I love both of them (your and her’s).

  173. You just made these look WAY more simple than any blog post about macarons I have ever read. I love that it’s only 4 ingredients. Maybe I’ve been over-complicating these for too long. Time to take the plunge and try these.

  174. I love the stunning colors! They look spectacular!! Way to go. I’m soooo envious!

  175. dear bakerella,

    thank you so much for the food porn.

    ting

    p.s. have you tried bouchon bakery’s macarons? i have yet to taste better.

  176. Are you serious?? This is the cutest thing I’ve ever seen!!

    Oh I want them scattered everywhere at my wedding! lol.

  177. LOVE those! So adorable!

  178. Thank you for the photos! I so want to be successful at these amazing little cookies. I’ve tried a few times to no avail. But the pictures definitely help!

    Thank you! :)

  179. OMHeck! I’m in love with those. I have dabbled in cake bonbons (as I like to call them before), but I made cake pops for the first time this week. It was hard work ::phew:: but I love them. I think I love these even more. Especially that blue – it’s magical!

  180. Wow! The photos are just as beautiful as your cookies!

  181. They are absolutely adorable!

  182. Gorgeous! The colors are stunning.

  183. oh wow! You excelled your self with these, even if you may have been a tad stalkerish in the car!! Beautiful – or should I say ‘tres chic’!! Voila, tu est un genius!! (Yes, you guessed it I don’t speak French!!) xx

  184. So cool! If only I had half the skill that both of you have!!

    I might have to try these, although I don’t know who will eat them, since I am the only one who likes them and I certainly don’t need to eat all of them!

  185. Goodness. This is pure poetry. Thank you so much for your there-are-not-words-enough-to-describe-how-pretty-it-is blog!

  186. Macarons with hearts! PRICELESS! I believe that all Macarons should have little hearts painted in the center. As always, I’m in love.
    Still, Key-lime-pie on a stick is still the craziest thing I’ve seen.

  187. Can’t wait to try these out. They look awesome!

  188. Wow, these are so cute! I love them all. And your photos are beautiful. I should finally lear to make them. I’ve only tried once and my attempt obviously ended up as a failure :)

  189. These are absolutely gorgeous. And PERFECT. Please tell me it took you batches and batches to get them this perfect. I am committed to conquering the elusive macaron! Nice work :)

  190. Oh dear! These are PERFECTLY GORGEOUS!

    You make me blush Angie you are such a sweetheart! My only regret is that we don’t live any closer to grab a coffee and catch up more often.

    I love the little pink heart on the pink ones :)

    Thank you my friend.

  191. These look great. I just did a vanilla bean and raspberry filled macaron that was to die for. I would have loved to have taken that class!

  192. These are just perfect in every way. Absolutely LOVE them and the pictures are DIVINE. Thanks for sharing sugar!

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