i heart u, French macaroon...

I have to tell you how much I love this recipe and technique already. Although I only made two batches yesterday, the result seemed to be very consistent and predictable. This technique is simple and quick. I don't have to sift or grind almond flour and powdered sugar in a food processor. The shells don't need to sit at room temperature to form skins. Thank you, Chef!!!
Just for fun, I flavored the shells with pineapple extract and painted them with cocoa butter coloring. The flavor combination was pineapple-passion fruit. Below was the ones from the demo--we didn't flavor the shells.

If you've never made French macaroons before and really want to make some, this recipe and technique is the one to try. You might get some cracked shells in the first few test batches. Once you learn how it works with your oven, then you'll be on the right track.

Ingredients:yield 1 sheet pan

for the mass
- 100 g almond flour
- 100 g powdered sugar
- 40-45 g egg whites, aged
- 3 drops food coloring (optional)
- 5 g pineapple extract (optional)

for Italian meringue
- 160 g sugar
- 75 g water
- 57 g egg whites, aged


1. Preheat the oven to 320 degrees F.
2. Create “Mass” by folding all ingredients (use 40 g. of egg whites, add more later if the finish batter is too stiff) together with a spatula or big spoon. If using coloring or/and extract, add them into this step.
3. To make Italian meringue: Cook sugar and water to 230 degrees F. Remove from the heat, let the bubbles settle. In the meantime, whip egg whites in a mixer on high speed to soft peaks. Pour cooked sugar slowly into the egg whites while continuing to whip the whites. Continue whipping the mixture to soft peaks. The finish meringue should be shinny and fold down (see picture) when you flip the whisk over.
4. Fold in 25% of meringue into “Mass” to lighten the mixture.
5. Fold in the rest of meringue.
6. Place into a pastry bag with plain tip# 4, using 3-6-9 piping technique, pipe 1" in diameter circles on a silpat or parchment paper.
7. Bake on two aluminum sheet pan for 9-11 minutes, rotating half way through.

- Recommond to measure in grams because it is an accurate measure.
- Age egg whites by leaving them out uncovered at room temperature for a day, allows the water evaporation and concentration of protein to get shinier product.
- If you fold in the rest of meringue into "Mass" and the batter is too stiff, adjust it with more egg whites.
- If you fold in the rest of meringue into "Mass" and the batter is too runny, forget about it--you need to start all over again. (I had a slightly runny batter for my first batch. To prevent this problem, make sure you whip the meringue correctly.)
- Use two aluminum sheet pans lined with silpat or parchment paper to keep the heat away from the bottom longer allowing the foot to develop up right and preventing the crack on the top. (I used a non-stick aluminum sheet pan with double silpats, it worked too.)
- This recipe will work with any oven with the temperature that lower than 320 degrees F, however, you really need to know your oven by baking a few batches first. If the shells change color, reduce the overn temperature 10 degrees F for the next batch.
- Bake one sheet pan at a time.

Please check out more tips from the previous post.


The Purple Foodie said...

Lovely step by step photos! Totally love it! Now I'm inspired to make some macaroons.

Engineer Baker said...

I heart them too - wish I had some with me right now, they look wonderful! But what's the "3-6-9" piping technique? I've never heard of it.

Nina Timm said...

I will not rest until I have tried a macaroon!! This is the recipe I'm going to use, thx!! If I may ask, what is aged egg whites??

danazia said...

Ohhh, sounds so much fun to make! Could you please email me or post the equivalent measurements in cups? Thank you so much

Thip said...

Go for it, Purple.

EngineerBaker, it's the technique uses to pipe the pate a choux by moving the nozzle to 3 o'clock, then 6 o'clock, and 9 o'clock to finish the the piping.

Nina, aged egg whites are the egg whites that have been left uncover at room temperature for a day.

Thip said...

I'd recommend to do this by gram as it is an accurate measure. Although the technique is simple, but the recipe is very precise and delicate.
However, I wouldn't mind give the recipe in cups. Plese let me know the outcome so that I have the information about it. Thanks.

for the mass:
- 1-1/4 cups almond flour
- 1 cup powdered sugar
- 1-1/2 egg whites or 3 tbsp. of egg whites

for the meringue:
- 3/4 cup sugar
- 1/3 cup water
- 2 egg whites or 1/4 cup of egg whites

Heather said...

Comparing to your original recipe(which is my absolute favorite)which one do you prefer?.Anyway I am very curious to try this recipe so I think I will bake a batch over the weekend.
Thank you.

Thip said...

I don't know yet, Heather. I need to do more experiment before I can say which one I like most.
This recipe is pretty basic--no substitute for the almond flour. I like to use varieties of flour and powder for the shell, for example, hazelnut flour, coconut powder, sesame powder etc. Different ingredients cause different outcome. I have to experiment if this recipe will work with all ingredients I said or not, othewise, it is a good recipe for beginners to begin with.

Jayme Duke said...

Ooh wonderful step by step pictures and instructions!

I just made macarons last night - I always use the french meringue method since the time I tried the italian method I was unsuccessful. You've inspired me to give the italian meringue method another try. Your instructions are very clear as well :)

Any advice on when to add food coloring when using this method?

Anonymous said...

Thank you for sharing...this is great!!! I love the step by step. I really want to make them for my wedding favors...can you share your recipe for the filling for the pineapple-passion fruit filling? I am also wondering if it would be possible to make a filling close to the ipshan macaroon (lychee-rose..at least that's what i think i read was in the filling)...thank you ...your the best.

Jo said...

Hi K Thip, these look absolutely picture perfect. The best I have seen todate. The top is so smooth and the feet just peeps out. I have to give this a try as my macaron technique "sucks". I never thought of using 2 pans and have used only 1 todate.

Thip said...

Thanks, Jayme. You can add food coloring or extract into MASS at the first step.

Anony, do you mind contact me by email? I'll reply back with passion fruit ganache and ispahan filling.

Jo, let me know how it goes after you've done it. :)

Zabaione said...

หวัดดีค่ะ พี่ทิพย์ แก้มเองจ้า

ออกมาเวิร์คมากๆ เลยค่ะ
ขอบคุณมากๆ เลยนะคะ


Meng said...

wow now your are really the macaroon queen!!! Please accept my respect your highness, hahahah!

Keep up the good work!!

Vanillaorchid said...

I love it ka P'Thip especially the painted one ka.

Hope that one day I can try to do this ka.

Leela said...

Just found your site today and already fell in love with it. You've got great skills, Thip. These macarons look perfect. :)

My cousins insist that these days you can find French macarons in Bangkok that are just as great as (if not better than) those found in Paris. I have yet to ascertain that claim. A visit home is in order, I guess.

Cupcakes In Heels said...

thanks for sharing! i heart them too =). i use the italian meringue as well b/c unfortunately, the french meringue never turned out right for me and i just don't like the idea of leaving my egg whites out for 24-72 hours.

Thip said...

Gam, I'm excited to see yours.

Thanks, Meng.

Om, it's easy--just mix the food coloring with cocoa butter.

Really? Leela--I didn't see any French macaroons when I was there in March.

Cupcakes, although I used Italian meringue, I still aged the egg whites. I can understand why many people don't like to leave the egg whites out. In SE Asia, we do leave the eggs at room temperature for 2-3 days actually.

J said...

glad I found this - I have quite a lot of egg whites in my fridge at the moment and am planning to give macarons one more try (I never really succeeded making them, lol)

btw, I agree with you about aging egg whites - I'm finding it a bit funny as people here are really fussy about storing eggs! I come from SE Asia too, and it is really much more humid there with much more possibility of spoilage.. yet they do not care that much. :)

Thip said...

Have fun! J. :)

Y said...

Those look so pretty. I've been using this method too, and love it.

Joee said...

Dear Thip,

I've tried making macaroons today(tried about 5 batches or so..)but sadly the end product didn't came out what it's suppose to be like..the shells were not shiny and some of it were burnt too..it's rather rough, flat(didn't look round either), cracks easily, and it's still very moist in the inside..the steps that i was taught were almost the same and i was told to bake it under 130-140 degress C for 8 mins..I'm wondering if u could help me with this!^^Thanks.Hope that you could email me(lee.joee107@hotmail.com).Thanks^^.

Btw the pictures are awesome and love the presentations^^.

Your truly,

Thip said...

Joee, I'm going to email you about this.

Tao said...

ตอนเท syrup ร้อนๆ ใส่ไข่ขาวที่ตีจน soft peak ปรากฎว่า เหลวละลายหมดเลย, (เมื่อเทียบกับสูตรเก่า นำตาล 67 กรัม นำ 16 กรัม = 4: 1
สูตรใหม่นี้ นำตาล 160 นำ 75 = 2 : 1 )
ช่วยแนะนำหน่อยนะคะ,Best rgds, Tao

Thip said...

Sawasdee kha Tao,

สัดส่วนต่างกันมากถ้าเทียบกับสูตรเก่า...สูตรนี้เวลาเทน้ำตาลร้อนลงไปในไข่ขาว จะดูเหมือนน้ำมาก ตีไม่ขึ้นฟู แต่ให้ตีต่อเนื่องไปเรื่อย ๆ ด้วยความเร็วสูงสุดตลอดนะ อย่าเพิ่งตกใจถ้ายังดูเหลวอยู่ ตีไปสักพัก น่าจะประมาณ 8-10 นาที ไข่ขาวจะจะฟองฟูขึ้นตามลำดับ อาจจะดูเหมือนเหลวอยู่ แต่ให้ทดสอบโดยการดับเครื่อง แล้วเอาตะกร้อจิ้มลงไป จากนั้นหงายมือขึ้น ยอดไข่ขาวจะตกลงมาตามรูปที่โชว์ในโพสต์ ที่สำคัญต้องต้มน้ำตาลให้ได้ระหว่าง 230-235F. ลองทำดูนะค่ะ

teapot said...

Thanks to you, I want to start attempting to make French macaroons. All your photos are magnificent! I hope you master the technique of getting the perfect macaroon...

Chris M. said...

I made the macaroons, followed the recipe to the dot, it tasted great BUT they didn't come out as pretty as those that are in the pictures! I bought the finest grind of almond flour but the outcome was grainy in texture. the shell was not smooth. It looked like coconut macaroons. Can you please tell me where i went wrong in the procedure? I really want to know how to makes these treats. Thanks! :-) P.S. Love your site!

Thip said...

Thanks, teapot.


May be the oven was too hot. Was it look burn? Did you use the recipe from this post?
I'll need more info about how you do it to determind the cause though. The recipe and technique are the key, but still, there are many factors during the process. What I mean is it's hard to determine the cause when you're not the one who make it. I can only use my experiences to determine the cause in general for you.

forkbootsandapalette said...

they look perfect...but when i tried making them they cracked badly...i boiled the almonds in order to blanch them..is that where i went wrong? HELP!!

Thip said...

Why did you blanch the almonds?

mitra said...

my macaroons get runny but I put into the mixtur some flour. I boild water and sugar in macrowive for 3 min.but i am wondering if i can warm up the bakery syrup instead of biling suger and water?!tnx for the recipe is the best.

Thip said...

Mitra, I have to say that you did it all wrong. First, it's impossible to cook sugar in a microwave. Second, no substitute for water and sugar. Last, never add flour to fix the batter. You might want to try a different recipe. Here's the link : http://www.namthip.com/2010/04/cassis-macarons.html

monix said...

The macaroons are delish. I did it with Dulce the Leche!
Somebody knows where can I fin nice macaroon boxes?

Thip said...

check this out! http://www.nashvillewraps.com/pages/candy_packaging/ShowPage.ww?Page=candy


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