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French Macarons

I don’t know where to begin, for as long as I can remember the magical French macarons have been an object of fascination for me. When I pass them in the airport in Paris I ogle them and wish they were kosher. When I see them in Roladin or other Israeli bakeries I snatch them up in batches. When I have free time I try and try again to make them perfect.

When I studied to be a pastry chef, my favorite lesson was of course, French macarons. I learned the technique, the recipe, the tips and tricks. And yet, even today, I have batches that come out PERFECT and batches that come out less so.

This is not a fool proof recipe. Macarons are fickle creatures and in my humble opinion, that is part of what makes them magical. So many factors have to be just right in order to make these perfect, including room temperature, oven temperature, egg temperature…. You get the picture.

So, here is where I deviate from my normal, easy does it recipes. Quick, few ingredients, one bowl wonders that I am known for and love to bring to you guys. I mean, let’s be real, who has the time for this?? Not me that’s for sure. But…

Some crazy magnetic attraction pulls me towards these cookies and I have no choice but to try them again and again. Different colors, different flavors, different fillings. The crunch on the outside and the creamy richness on the inside. Simple. Yet, perfect. So elusive!!!!

I’m going to give you the recipe here, and the step by step, but please have patience and understanding when it comes to these beauties. They are not forgiving and yet, worth every effort (in my mind of course).

Here are a few pointers to get you started:

  1. The egg whites MUST be at room temperature. Leave them out on the counter overnight (or at least 4-5 hours) before separating them.
  2. Use an oven thermometer. If the oven is too hot the macarons will crack, if the temperature is too cool they will not develop the leg and will under cook.
  3. Tap the cookie tray on the counter. Hard. Don’t be shy, this is a good way to take out the frustration from the last 3 batches not coming out right (just kidding, hope that doesn’t happen!). This step ensures that all the air bubbles burst.
  4. Leave the piped macarons on the counter for 30-40 minutes before baking. Don’t skip this step! It is imperative that the macarons form a hard “shell” before they begin baking.

Good luck! And show me your results!! Tag #mylilyrosebox on your macaron photos!