These attractive confections are well worth the effort it takes to make them.
By America's Test Kitchen | March 14, 2012
<< Back to Article: Secrets to Making Macarons
i think this recipe needs a video to go with it!
Last week I decided to try my hand at French pastries, so I am delighted to find your Macaron recipe. It looks very labor intensive, but doable, even for a self-taught “chef”. I’m off to buy almond flour…photos to follow.
How would we adapt to make all the pretty colors and flavors – ie rasperry/chocolate/pistachio?
A video would be helpful. I’m going to try it as soon as i find the almond flour.
Made these yesterday using another receipe. Didn’t come out too bad, but am excited to try ATK’s version. Also realized that I need to learn how to pipe these out better so that the cookies are more regular in shape.
I think the universe is telling me to make these. Today I bought a cookbook how to make “Les Petit Macarons” and I came home and saw this in my Facebook news.
This is the ONLY french macaron recipe I have ever been able to get to work. And each time got better and better!! I just took a macaron class, and didn’t do much better than I did before with this recipe. A lot of macaron recipes have a higher proportion of powdered sugar to almond flour, and it makes them more candy like, and less chewy and fragrant inside. This one is a winner. I wish I could scale it in half for smaller batches, but even with it making a large batch they are all gone super-fast! The buttercream is spectacular. Another ATK miracle!
Is there any way to make them come out smooth rather than textured in appearance? Taste is great!!
@mary.drach Are you talking about the “lumpy-ness” of the batter or the feet/ruffles? Because if you’re referring to the feet/ruffles on the bottom then that’s how they’re supposed to be. However, if you’re talking about the “lumpy-ness” then I recommend that you put the almond flour and powdered sugar in the food processor. Then, once you’re down with that, sift the flour mixture twice and discard the lumps that remain in your sieve. Hope that helps and good luck!
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Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.
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