I have to admit, the French have irrefutably nailed certain things most of us yearn for, such as the French Fry, the French kissand how to keep a ravishing figure while wining and dining like Napolean's offspring.

So, I ask you, did we stand a chance of resistance when introduced to macarons by those who perfected the art of love? Not a single chance . We're head over heels in love... and love is exactly how we can best describe our feelings for these colorful,  scrumptious, and delightful array of confections.
Now don't be fooled! These French favorites are tricky little suckers. The crust of the cookie should be thin, crisp, and eggshell-like, cracking when bitten, and giving way to a light-as-air, moist interior that is just a bit chewy and soft.  They should not be exceedingly sweet, but rather entertain a filling that is distinct and does not overpower in taste, giving way to an unexpected kick of flavor...
The texture and surface of the cookie should be very smooth.  NO BUMPS!  Bumps indicate improper sieving or poor quality use of almond flour.  

The bite-size wonders come in myriad of flavors both traditional, such as raspberry, chocolate ganache, vanilla rose... as well as not so traditional, including almond butter and strawberry jelly, caramel fleur de sel, keylime, wasabi, lychee, and passion  fruit.

Soon, and with time, you will see that it only takes a sliver of time and some passionate practice to perfect the macaron, like the french kiss. And, when it comes to perfecting either, time and practice is welcomed and encouraged. So, bring it on!




250g  Almond Flour – sifted 
450g powdered sugar – sifted 
200g aged egg whites (6 eggs) 
50g sifted granulated sugar 
2g cream of tartar – sifted (optional) 
1 teaspoon of lemon juice (optional) 
Pinch of salt (optional) 

Note: The cream of tartar replaces both the lemon juice and salt. 

Cream of tartar works well in kitchens with high humidity. 

1. Whip 2 day aged egg whites with granulated sugar and 

cream of tartar on low to medium speed. Do NOT 
whip on high speed! Sift almond flour and powdered 
2-3.When egg whites (slowly whipped) have reached stiff 
peak stage, begin folding in flour and powdered sugar 
in 3 stages. 
4. After carefully mixing, use a piping bag and medium 
round tip to pipe half dollar size macarons onto a Silpat. 
5. Let piped macaroon sit or rest for 20 minutes. If the batter 
is too light the macarons will lose their round shape. (If 
the batter is too heavy or thick it will not flow and settle.) 
6. After baking, the cookies should have a smooth, shiny 
shell. Important to keep all the macarons the same shape 
and size and you can always make your macarons ahead 
of time and store them wrapped. 
7. Using a piping bag and small round tip fill macarons with 
 ganache filling.

NOTE: Getting Around Aged Egg Whites 
If your property does not allow the aging of egg whites for 
whatever reason, whipping the egg whites on medium to slow 
speed is an alternative. Never whip the egg whites on high 
speed as the white will not form proper cell structure to support 
the flour and powdered sugar and the results will never come 
close to what you are trying to achieve.