I am a web designer from Toronto.
…is really difficult. Especially for people who have only baked using boxes of Duncan Hines brownie mix and under the guidance of their parentals.
Oh hi, that would be me!
I have no idea what I was thinking tackling this notoriously impossible dessert to give as a Christmas gift to my friends. Even David Lebovitz, a pastry chef dude living in France, only succeeded after seven go’s [goes? gos?] at it.
I blame my copy of I Love Macarons (which I’ve had since last summer) for taunting me with its cute imagery and colorful cookies.
But yes, I have attempted it. And have failed—multiple times.
And just to clarify: it’s not the taste that is the problem—it’s the whole look of my macarons! Mine are often misshapen, cracked on the top, a tad burnt, lacking a pied (the “feet” or little frills at the bottom), or sometimes a bit undercooked inside, which causes the shell to deflate. :(
As of today, I have made five batches of macarons. None of them perfect, but it’s getting there, I think. On the bright side, with each failed batch, I’m learning a lot and getting better at using my toaster oven.
- Macaron Templates - Scroll down, print out, and trace on parchment paper. Don’t forget to flip before piping!
- Basic Macaron Recipe
- Christmas Macaron Recipe - Mint with mint chocolate filling.
- Macaron Making Tips
- I Love Macarons book notes - Good if you’re using the book to make them!
Notes to self:
- Never use green food coloring for macarons. Ever. Again. The results are disastrous and you will be left with lots of wasted ingredients.
- Mix meringue until slightly firm for easy piping and less deformed macaron shells.
- If there is no pastry/piping bag in sight, use a large, sturdy Ziploc bag. Then cut a small slit on one corner. Use a deep cup to aid in filling the bag.
- Leave oven door ajar to prevent overheating and cracking.
- Adding butter to chocolate ganache is good!
- When attempting to make butter cream filling, use a hand mixer not a stand mixer. It will never work with the latter no matter how long you mix it. TRUST.
- Wear an apron next time!
- Purchase an oven mitt with actual finger holes to prevent anymore first-/second-degree burns.
- Make lots and lots of filling so that some macarons don’t look sad and flat…
- Buy more kinds of food coloring/toppings/flavoring (blue? yellow? pistachios? rose water?)
- No one likes mint-flavoured macarons except you.
On our third morning in New York, my roomate and I went down to have a quick breakfast—consisting of nutella, cup noodles, & fruit loops cereal—at our other friends’ room. After that, it was off to Queens!
There, we stopped by the Museum of Moving Image. It was still under renovation, so we didn’t see much, but the things we did see were way cool: props, sets, merchandise, wigs, costumes and scripts from old movies and TV shows, ancient video game machines like Pacman and King Kong, old cameras and sound boxes, stuff like that. Only complaint was that it was mostly dark inside and they didn’t allow flash photography, so I didn’t really bother taking shots of everything.