Macarons
Up close and personal with the macaron
Just recently I found an old travel notebook. During a trip to Paris two years ago, I had written in the middle of the notebook – THINGS TO DO… I’m not sure what exactly prompted me to do so but I had written three things.
- Make the perfect macaron
- Get my driver’s license
- Save money
Well, two years later, two out of three ain’t bad! I recently passed my driving exam after over seven months of weekly driving lessons (let me tell you, it’s a struggle to get out of bed on a Saturday morning at 7:00 am to take a driving lesson!) and after my fifth attempt, I FINALLY passed! The feeling of getting my license was indescribable! Half of me was thinking it “Do I really deserve this?” and half of me was thinking “He is going to take it back in a second or two!!”. And the whole of me was thinking it was one of the happiest days of my life.
So it was only fitting that my next post would be about the French Macaron. Again, the Macaron is one of those creatures that I obsessed about for years before I was finally happy with them. To give you an example of the lengths I went through:
- Attending a macaron making class in Paris – IN FRENCH – when I don’t speak a word of the language (waste of money as the instructor’s macarons did not even rise)
Look - No feet!
- Getting a friend to attend a macaron class in Singapore so I could get the recipe off her – lots of good tips but really seeing someone make it in person is very different – plus I find the Italian method too fiddly.
- Flying to Melbourne to attend another macaron making class – TOTALLY WORTH IT. The school I went to was called Savour.
Macarons from Savour School
- Buying various macaron books (I have three written in French) and attempting to translate them using google translator just to learn “secrets” of macaron making
So many egg whites, almond meals, and tears later here they are! I still remember the first time my macarons rose and I saw feet. It was like passing the driving test!
For a comprehensive listing of macaron tips check out the website of David Lebovitz. Really, there are so many resources on the internet today compared to years ago but if you do feel like you are struggling with your own macarons please do drop me a note and I will do my best to help!
More macarons
Here is the recipe I used:
Ingredients
- 250 grams almond meal
- 300 grams icing sugar (not icing mixture)
- 200 grams caster sugar
- 200 grams egg whites (from around 6 eggs)
Procedure
- In a food processor grind the almond meal and icing sugar for around 5 minutes until very finely ground.
- Place the egg whites in an electric mixer and whip the whites until soft peaks
- Add the sugar, 50 grams at a time while the egg whites are being beaten.
- Beat the egg whites until stiff peaks.
- Fold the ground almond meal mixture into the egg white mixture in three additions until fully amalgamated.
- Pipe on to baking trays which have been lined with baking paper. Note: If you are using food colouring, add it now.
- Let the macarons dry for around 30 minutes until the “shells” are dry.
- Bake in a pre heated fan forced oven (150c) for 15 minutes.
White Chocolate Ganache
Ingredients
- 400 grams white chocolate
- 200 ml cream
- Chop the white chocolate into even pieces (the smaller the better) and place in a bowl.
- Heat the cream until it starts to boil.
- Pour the cream into the bowl of chocolate and let rest for 1 minute.
- With a rubber spatula, mix the ganache fully.
- Cool and let it set in the refrigerator (around 1 hour)
To assemble: Fill each macaron with the white chocolate ganache.
Okay – here’s the very last picture if you actually managed to read through this whole post. It is a common sight in the Philippines to see parents hang their children’s diplomas on the walls of the house – as if like a very valuable painting. I guess in part because are proud of their children’s achievements. I’ve never really been a fan – BUT when I received THIS in the mail one day – I could not resist but framing it!
Two out of three ain't bad!
Trissalicious 
[…] Recipe & photo credit to trissalicious.com […]
Love reading your blog. The pictures and food always look so beautiful, especially your macarons. Maybe you could give some tips? My macarons look perfect on the outside but are always hollow on the inside! I literally have spent over two years trying different techniques, recipes, oven temps etc. I have read all the blogs (Humble, Tartelette,BraveTart, Lebovitz…) I practice at least once a week. Still every single one is hollow! I am so frustrated at this point. I cannot figure out why they look pretty with feet and all but are so hollow inside :o( Do you have any suggestions that maybe I haven’t thought of? I would appreciate any help you can give.
Thanks! I love your blog!
[…] blog and found more stunning photos. I clicked on a link that took me toTrissa’s blog, Trissalicious, and a whole new […]
Hi Trissa.
I used one of your images in a post I did on macarons. (You should get a track back)
Please tell me if you want it removed.
Thanks. 🙂
[…] In Malaysia, and perhaps other countries out there — except France, of course — there is a tendency to confuse this: Le macaronForgive me my bad French if I mixed up my genders.Image taken from Trissalicious. […]
Hi. Congratulations for this beautiful macaroons. My favorite book for making macaroon is in french (it’s my language), but now it’s translate. Her autor, Mercotte is very famous for her macaroon anf her tips. She has a blog too In english too. Her book: Sweet Macarons: Delectable French Confections for Every Day
They just look great, extra-delicious and so beautiful… congrats’!
Hi Trissa,
I was at your workshop last Sunday in Rozelle and had a great time. Thank you for all the little tricks and hints you shared with us. I made a batch of macarons last night, and they worked really well. I think I might have to fiddle with the oven temp. and times – about 140 C and 12-14 mins seemed about right; they were just a little too overdone for 15 mins, but otherwise I was really happy with the result. I made a batch of the salted caramel, some chocolate and some strawberry macarons. The kids were really excited. Thank you again; I think I’m addicted!
Hi Trissalicious
love Your Macaron, where I can purchase the gel food colour from Sydney ?
Thanks
Grace
Hi Trissa
Can you please advise on the type of food colouring to be used – powder or liquid? And how much.
Thank you.
Lisa
@Lisa – I just sent you a email but basically I use gel colour, and just a pinch – as much as the tip of a teaspoon.
Regards
Trissa
Hi! I know this is coming real late – 2 years after your post – but I’ve only recently ventured into making macarons (and failed my first attempt at getting my driving license) and I’m tearing my hair out after 7-8 attempts. All ended up without feet. 😦 Could you please advise? Also, how do you get such beautiful colours!?
[…] Coffee Macarons adapted from Trissalicious […]
Hi,
Love the color and the macarons you made. I tried to make it and false terribly. I’m confused between almond meal and almond flour. Can you please help me on this.
Thanks
[…] know, it’s crazy, especially with the number of times I’ve made them on my blog. Even at Pierre Herme or Laduree, my husband will order a box (his line is […]
oh my.. such a big word.. amalgamated….
I have a driving licence, but don’t know if I’ll ever get the licence to fly a jet (just like I can bake a pound cake, but can I bake macarons?) gee.. I don’t know.
[…] with all of my preparation and the wealth of information available on the interweb I was destined to succeed, that was of course until I began the macaron making […]
wow! These are gorgeous! Did you use powdered food colouring for these? I need to find me some!
just wondering if you could explain the colouring part further? thank you 🙂
[…] green macarons to celebrate my nephew’s birth. The recipe for the macarons can be found here. Macaron Tower with Pistachio […]
Your macarons are so pretty and the tops are so shiny!
[…] requiring lots of patience and practice. Two good resources for macaron making are over at Trissalicious (where I yanked the above photo, by the way) and at David Liebovitz’s blog- macarons span a […]
[…] many issues for many Daring Bakers. I was not willing to undergo such issues so I cheated and used Trissa’s tried and true recipe. Seriously, if you want to make macarons, this is the way to […]
Thank you so much for sharing your recipe! I tried it today and it has given me the best macarons I’ve made so far (although it isn’t perfect, which yours are!). I was wondering if you could help me with these two issues i encountered. The macarons i made rose perfectly well in the oven with really pretty feet like yours, but as soon as i took it out of the oven, the tops sank back into the feet, leaving me with very small feet. I also had a problem with it browning too fast even when I’ve placed aluminum foil on the upper rack. Any advice would be very much appreciated!! 🙂
Hello trissa,
i have recently made macarons, baked them and when i tried them had an absolutely stunning taste. They were filled with whipped cream.
After that i put them in fridge and 2 hours later they were damped all over and you need a fork to eat them.
Can you understand why?
Was i wrong that put them in fridge?
Trissa,
Your macarons look so cute!! I enjoy looking at them. Do you recommend trying the recipe you posted or take a class? I’ve never made macarons before and dream of making them one day.
[…] variant on the Lebovitz recipe, sans cocoa. Found colour inspiration and sound advice from Trissa @ Trissalicious. One look at her blog, & her beautiful coloured macs, returned me to an uber confident baker, […]
you certainly deserve a diploma for these–they are lovely!
[…] them before. I’ve seen gorgeous ones all over the blogosphere, though… check out these from Trissalicious, these from Tartelette and these from David Lebovitz. As you can see, macarons can be flavored in […]
[…] Macaron Shell recipe can be found here. […]
These are absolutely drop dead gorgeous! Love, love,love the pretty colors.
I have the same questions as Deeba, would you be kind enough to answer them for me too. Would greatly appreciate it! 🙂 Thanks!
Hi Trissa,
Wow those look delish – i will have to try since Payard closed due to their lease being too high! Congratulations on your license too.
They look fantastic. Congratulations
A driving license has proved easier for me than the troublesome macs! I LOVE what you’ve done & my heart stopped beating when I saw them.
A few questions if you have the time…
1. Do you use skinned almonds, or whole? I have to make my own almond meal, so the question.
2. Powder food colour or a drop of liquid?
3. Do you divide the batter and then add a diff colour to each? Does that not release the air etc?
4. HOW DID YOU DO THIS??? They are gorgeous!
5. Sorry…lost the thread. Do you have a cup conversion for this recipe?
Eternally grateful… =)
Hi Deeba
Just replied to you via email…
Good luck
Trissa
These are so darned cute & pretty! I wouldn’t want to eat them! They look perfect 😀
[…] Rose Coloured Macaron Recipe can be found here: […]
Your macarons look perfect!! I’ve been trying now three times, with sofar two failures and one ‘medium’ success, so not there yet!! I will have a look at David’s site to see if there are any more secrets I should now about making macarons!
And ofcourse congratulations on getting your drivers license too!
they are absolutely perfect! I’m so impressed. congratulations on the drivers license !
Hahaha! i initially thought that your license was for the macaroons! Well, if i were you i’d make one too for the macs, for they are too difficult to make! congrats in making lovely ones 😉
AMAZING job!!!! These have to be the prettiest pastel coloured macarons ever!!!!
These are gorgeous. I am definitely trying this as soon as I have the time.
Man those loook great!! My first attempt was…sort of successful. I had trouble getting the height that your macaroons have… i’ll have to try again sometime 🙂
These were how my turned out…
http://chowchaser.blogspot.com/2009/08/my-pistachio-macaroons.html (not as great)….any thoughts? although i can see that you used icing sugar and castor sugar…which i didn’t have…i don’t even know where i would buy icing sugar…
Wow Trissa! There are beautiful! And from the comments I’ve ready are also very good! What is icing sugar and caster sugar? Is that powdered sugar and granulated sugar? Excuse nalang, chef!
Have a wonderful weekend!
Rosan
Hi there!
you are right, Icing sugar is what we know as powdered sugar, and caster sugar is very, very fine white sugar… I guess we use the ‘English’ terminology here vs the American one:)
Hope you are well, keep in touch! Tina x
So beautiful! I love the look of your macs!
WOW – these look absolutely fantastic!! better than bought ones!! They look perfect – was the consistency perfect too?
I couldnt believe my eyes when I got to work and found a box of these famous macaroons waiting for me. These look better than the ones made in Masterchef!!! Im so lucky to have Tina as my ‘foodie’ contact ,,,,but no so good for my waisteline lol
3 minutes to midnight… its probably not the best time to eat those macs Tina dropped off for me tonight… and you graciously passed on. But I thought “what the heck” (as my 5 yr old would say), I’ve just got to leave a comment on your blog.
The macs were incredibly yummy! Nice crisp delicate shell on the outside and when I bit into it, it was everything a mac should be. Soft, moist and delicious! Thanks Tris for making these, and thanks Tins for dropping them by!
they are gorgeous Trissa, well done!
will there be any left for me to try in 2 weeks… maybe not 😛
Oh wow you deserve to frame that certificate, those macarons are a thing of beauty!! Stunning work!
They are absolutely stunning. Mine always turn into flat rounds. Congratulations on the licence. You will love the freedom. I love driving I just hate the parking.
Thanks Conor and Kath! I’ve been zipping around Sydney like mad since I got the license… just like when I first made macarons properly – a batch almost everyday!
Well done! or as they say in Oz… onya! (short for good on ya!) My friends at work are lucky they will get to try these!!!!!!!!!
hi trissa! i love macarons!!!! it’s a must that i get some whenever i visit Paris 🙂 i would love to try yours…hehe. great job on your driver’s license!
zomg dude your macarons are so so pretty! i love your colours! and congrats on your license!
where are the macs? i want to know why i didn’t get my sample! and obviously hamish still wants to know where the portuguese tarts are??? Where there are egg whites? There must be yolks somewhere close by… Baci? Bisous? Who’s tummy???
Egg yolks are now in freezer. I need to find a good Portuguese Tart recipe first! Macarons are with Tina – she is bringing them to your place now.
when you say let them dry you mean you just let them sit on the baking pan for 30 mins before you put then in the oven?
Hi Candy
Yes just let them sit on the baking pan until they are dry… sometimes if it is humid it will take longer.
omg trissa! that’s one of the most beautiful macarons i’ve ever seen! much much better than some of the masterchef ones! you have to teach me!!! lunch maybe on wednesday? hehehehehe i shall steal your macarons ideas. 😀
btw if i use the chai tea powder what do you think i should change in the recipe?
Thanks so much Trisha! I can lend you the macaron books (and will bring the Filipino cookbooks as well!). This week is tough – a lot going on at work BUT next week should be better. If you use chai tea powder just remove some of the icing sugar – for example, add 30 grams chai tea powder and use 30 grams less icing sugar.
Congratulations Trissa! It’s so exciting to get your driver’s license. I really should go for mine soon. I think I’ve sort of figured out the parking bit. And the macarons look gorgeous! 😀