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French Macaroons
November 15, 2013

Amazing. I have searched the web top to bottom to find the simplest and most fool-proof recipe for these. I started with this one, and couldn't be more thrilled that I did. I followed recipe exactly as recommended. I used parchment paper, as they stuck to my silpat. A couple comments: I made two batches: Batch #1, I didn't beat the egg whites and castor sugar as long and baked exactly as recommended. They turned out vibrant in color, and not overcooked, a bit chewy and got rave reviews. Batch #2, I beat the egg white and castor sugar a bit longer (it was a bit more stiff) and then baked on convection. These were very crisp, not as vibrant in color, but still maintained a great flavor. The texture was extremely different. These also got good reviews, but cracked more and weren't as pretty as my first batch. They also weren't as easy to fill with the buttercream b/c they were more delicate. They did, however, fall right off the parchment paper with no issues! I made yellow lemon with a raspberry buttercream, green mint with a dark chocolate buttercream and purple almond/vanilla with rasp on some and chocolate on others. Went off beautifully for dinner party. MMMMMMMMmmmm…:-)

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