All questions

Macaroons

I have tried and failed to make macaroons about a million times! I thought I had finally mastered them - but although the shells looked perfect. After they had cooled I realised they were completely stuck to the bottom of my paper. What did I do wrong? They either rise and crack or this. Why I can't I master them? I use Italian meringue method.

asked by Popcake almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 2554 views
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 6 years ago

What recipe are you using? Kathryn Gordon's "Les Petits Macarons" is a great guide! Also, I would recommend trying silpats for macarons as opposed to parchment paper.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
FutureChef
added almost 6 years ago

I know what you're talking about... I tried Pierre herme and Francois payard's macaron recipes, each macaron gods in the pastry world, but I ended up using Alice Meldrich'a recipe from ooey, gooey, crispy, crunchy and preferring it. She owns a bakery in Berkeley but she does a lot of recipe testing for herself, other cookbooks, and other companies (I.e. Sharffebberger chocolate) so I have found all of her recipes thus far to be extremely precise, reliable, and well-conceived.

Alternatively, you can also use Bryan Voltaggio's modern macaron recipe that allowsor more flavor adaptations since it relies on methyl cellulose f50 and albumin powder I leaven rather than egg whites. He uses a dehydrator, but you can get away with putting your oven on low an turning it off.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Bevi
added almost 6 years ago

I found this video by Gesine Bullock-Prado to be very helpful when I took a stab at making macaroons. She has a full ingredient list in her book, Sugar Baby.

http://vimeo.com/20498796

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Bevi
added almost 6 years ago

Here is the actual recipe: http://www.today.com/id/42335346/site/todayshow/ns/today-food/t/move-over-cupcakes-try-parisian-macarons/#.UREQfqVi4Xc

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
petitbleu
added almost 6 years ago

I recently used Bouchon Bakery's recipe (and it was only the second time I've ever made macarons), and it worked fabulously! Be sure to use the right kind of almond flour--very fine and blanched. Nuts.com has reasonably priced almond flour.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52