Parisian Macarons

27 October 2009

Parisian Macarons on

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

I hadn’t tasted a French or Parisian Macaron before this month’s challenge and I, like many others, always associated a Macaron or Macaroon as a coconut-type cookie.   These don’t contain coconut (unless you flavor or theme them so) and the shells itself have very few ingredients.   I didn’t know much about these fine delicacies until I started reading up and researching this month’s Daring Bakers challenge.

French macarons are notorious for being difficult to master.   After researching, reading many instructions and tips and looking over the list of few ingredients I thought “What could be so difficult?”    I read that one of the many keys to a successful macaron are the presence of the feet.    The feet?

My first attempt (yes, initial major failure) I was nervous – how could I possibly mess it up, I did my homework and I’m ready!   Had everything measured out, templates created for 1 1/2-inch rounds when piping, sifted almond flour and confectioner’s sugar, room temperatured/aged egg whites, laid out to dry for almost two hours.    Ugh!  The cookies never rose into cute little domes and no feet!   They spread out and became tasty almond cookies.  Great texture – crispy on the outside and chewy inside but nothing resembling the cute and infamous macarons I had been researching.   Disappointment.    However, I was not to be beaten by the macaron so I attempted them again this morning.

The second attempt proved more successful and like many of my fellow Daring Bakers I could now feel the elation that most everyone else had described as “the happy dance”…I had feet (small feet, but feet nonetheless!).   For the filling I made a bittersweet chocolate ganache and also tried a hazelnut-chocolate spread.

I made several changes the second time around and I’m not completely sure what led to a more successful end than the last.

Teenie Notes

  • Changed recipes – used Martha Stewart’s Parisian Macaroon recipe (also here).
  • Lightly sifted the almond  flour and confectioner’s sugar after measuring.
  • After piping each cookie sheet, I gave each pan at least 6-8 hard taps on the counter to remove any air bubbles.
  • Placed an extra pan in the oven and set my prepared pan of piped macarons on top of it during baking.
  • Started with oven up to 375 degrees.  Once I placed the pan in the oven, I turned it down to 350 degrees.   Every three-five minutes I would open the oven door slightly.   Half-way through baking time (7 minutes) I gave the pan a 1/4 turn.

Additional notes

  • The second attempt, the dough was slightly thicker, sticky.
  • About 1 Tbsp of filling.  Filling should be smooth.
  • Try a filling that is more complimentary, less sweet than using a chocolate ganache.
  • The Martha Stewart recipe was true to the yield size – made excactly 16 macarons.
  • Created 1 1/2 inch template circles on the parchment paper to assist in even sized circles when piping.
  • Let dry for 45 minutes vs 15 minutes.
Parisian Macarons

Makes about 16 filled macarons


1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup (4 ounces) finely ground sliced, blanched almonds   (used almond flour – found this at Trader Joe’s)
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar

  1. To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
  2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
  3. Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
  4. To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
  5. Variations: To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.

by Cristina A-Moore

Cookie Jar · Desserts · Gluten Free · Macaron Mania

Follow Teenie Cakes on Pinterest
my other photography journals...

  Corgi Tales  A Lazy Day - Dockers & Cody

Comments :)


{ 10 comments… read them below or add one }

Eftychia February 16, 2011

So nice!!!!!! Thank you for sharing. I really like your posts very much!!


TeenieCakes January 5, 2010

Hi Confectionate: Apologies for the late response…I couldn’t remember how much a bag was and needed to confirm. A 16oz/1 lb. bag of “Just Almond Meal” at Trader Joe’s is currently $3.99. I think the price has gone up about 50 cents since October.


Confectionate December 31, 2009

So pretty! I never knew they sold almond flour at trader’s. Can’t wait to try it out! I am sure it is cheaper than where I usually get it! Do you know what the price point is by any chance?!


John (Eat4Fun) November 13, 2009

Terrific photos and delicious look results! This challenge was a challenge. lol! Also, thanks for commenting on my blog. Sorry it took so long (work) to respond and comment on your great looking results.


Barabara Bakes October 30, 2009

Great macarons! I’m going to have to give Martha’s recipe a try!


Rylan: Art and Appetite October 30, 2009

Perfect! Love the photography that went with it.


Lauren October 30, 2009

Stunning macarons! Love the photo – its gorgeous =D.


Jill October 28, 2009

Beautiful macarons! Love the pictures! :)


jo October 28, 2009

Gorgeous macarons and you did an absolutely fab job!


MandyM October 28, 2009

Your macarons look perfect! Fantastic baking and lovely photos :)


Previous post:

Next post: