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Parisian Macarons
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26 Reviews
[email protected]
April 11, 2024
First of all I was watching Aaron make the macarons it said to go to this page and find a recipes so I said Parisian macaron I thought it was Aaron McDowell's recipe it wasn't I did what it said and it came out soupy
Sarah
January 30, 2024
I love Dorie's recipes but must say I'm baffled by the 350 degree baking temp. Usually it's way lower for macarons, and my first batch (before I turned down the oven) was way overbrowned.
Micheline M.
July 20, 2023
I have made these macarons about a doz times, 5 times just this week and I always get “small legs or short legal…never the typical long leg cookie. They taste delish but they never look right for my liking! So I watched your YouTube video about 6 times and made the cookie with the video…I finally got the correct legs…thank you soooo much! I have a smaller recipe I follow and was always afraid the 1/2 it so now I see your recipe has larger amounts and make more, so that’s great for me. I’ll make your recipe for my next large order.
ehw
May 12, 2020
It was great! I used almond meal and filled it with melted chocolate and I cooked it for 18.5 minutes. Amazing!!!
Kylie A.
May 10, 2020
I don't have enough baking trays to fit all the batter. Is it ok to let the batter sit for an hour while the other trays are in use? And can I pipe the batter on to the warm tray?
Nana S.
May 1, 2020
Wow, thank you! My 14 years old loves Macarons, she tried other recipes but all failed.. I suggested to try this recipe and boom! Amazing and taste, look exactly like those expensive ones! Absolutely amazing.
We used blue spirulina powder for coloring, I made a fresh blueberry sauce, add a little almond flour in the filling and all worked fantastic!
Highly recommend this recipe and it wasn’t hard to make!
We used blue spirulina powder for coloring, I made a fresh blueberry sauce, add a little almond flour in the filling and all worked fantastic!
Highly recommend this recipe and it wasn’t hard to make!
Kylie A.
May 10, 2020
oh my goodness, me too! I love macaron making, and i've searched far and wide for a fool proof recipe. after many failed attempts, and many deflated shells, i stumbled across this recipe. i've been using this recipe for 4 years now, and it's my favorite thing to make for my friends and family (:
Rachel
October 8, 2019
I've made this several times now. One of the easier recipes to follow on making macarons and they're delicious😋 thank you for putting this recipe on the site.
Änneken
August 25, 2018
These were absolutely terrific. They were seriously the best macarons I had in my entire life...usually, I'd buy them at expensive bakeries, etc. but no more! These tasted a million times better and the texture was exactly how it should be. I can't stop raving about these. Excellent recipe! Thank you, Dorie!
Kim
May 10, 2018
The first time I tried making macarons in the U.S. after taking a class in Paris, I made the mistake of using almond flour instead of almond meal. The second time I ground my own meal from whole almonds and had great difficulty getting a fine enough powder. Then I discovered in the bulk bins section of my grocery store a bin of almond meal. The third time was the charm! So I am very surprised to hear that people have had success with almond flour rather then almond meal...
Suzanne M.
January 9, 2018
I love this recipe! I will no longer be afraid of Italian meringue--it takes so much of the guess work out of egg white based desserts. I filled my perfect macarons (don't skip the curing step--it's crucial) with vegan chocolate ganache and cherry jam. They won a holiday cookie contest!
Jr0717
December 27, 2016
I tried this recipe, and macarons, for the first time today, and the batter was very loose and runny . The macarons never puffed at all in the oven, either. Any suggestions for re-trying the recipe and maybe getting it right? Thanks!
namcor
April 14, 2016
That recipe is for "Italian macaroons". Not for French. French macaroons will be made different way. And, if you ask me: French macaroons taste better!
Gizelle J.
December 3, 2018
I learned macarons at the Ritz Escoffier in Paris and this is the same method they teach there (Italian meringue and vigorous mixing helps achieve a shiny top). This is actually a more authentic recipe than most you find out there.
Sugartoast
February 28, 2015
Has anyone used pre-ground almond flour, rather than making it yourself per directions above? I see the pre-ground stuff at Middle Eastern markets all the time and wonder if it would be worthwhile subbing as a time-saving step?
augustabeth
April 12, 2015
Yes, with other macaron recipes and it works well, don't skip the sift. a note on favorite fillings: salted caramel Nutella is delish and having a ready made filling is a time saver.
Sugartoast
May 2, 2015
Thanks, I will try to pre-ground stuff next time. The sifting is such a tedious step but I have had such good results that I'm afraid to skip it. I have been playing around with different fillings, last night I made white chocolate with raspberry, and a bittersweet chocolate ganache filings for pale pink cookie shells. Our party guests loved them...
Yiwen
November 2, 2014
I tried this recipe for the first time a couple days ago and the macaroons turned out perfect. I found it slightly too sweet so opted for a lemon curd filing instead. It was a hit! Thanks for the great instructions as well!
Lex
October 31, 2014
More questions: has anyone ever subbed out almond flour for another non-tree nut flour (I.e. Coconut/pumpkinseed, etc)?
Peter
October 24, 2014
Also Alexis, generally you want to dry them until you can (gently) run your finger over the top without having any of the mixture stick to it. I would say if it's a humid day either turn the air conditioning or dehumidifier on or wait for another day! I've done up to 2 hours of drying in semi-humid weather with great results.
Peter
October 24, 2014
As a macaron baker I can tell you that 5 cups of egg whites is far too much. I believe you guys meant 5 large egg whites, but even that will not equal 500ml (half a liter). That's far too much egg white for 45 macarons. I'd guess giving your proportions you meant 5 large egg whites which is about 200g of egg white.
M T.
October 24, 2014
Was going to point out the same problem. In her description, Ms Greenspan mentions 115 mls, which seems like the right proportion.
Julie M.
October 24, 2014
Thanks for pointing this out -- it was indeed a mistake! See above for the corrected ingredient list. Thank you for your patience!
Lex
October 24, 2014
Question about drying out piped macaroons- can you overdo this process.? I.e. Have them sit too long? If so, what happens?
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