This post comes with a warning: macaron is one of the most delicate and difficult pastries to make successfully. Well, in my humble opinion anyway! There’s a whole lot of precision and patience required and practice definitely makes perfect, but don’t get discouraged if you don’t succeed on the first try. After too many failed batches to count, I think I’ve a good grasp of this: what works, what doesn’t, what’s important, and what’s not. If anything, this post is meant to inspire you to try and try again!
The best macarons I’ve had were from Laduree, Dalloyau, and most recently, Pierre Herme (which my sister kindly sent some back from Paris – thanks Carol!) They have a wonderful crisp shell with chewy center, authentic flavors, and are very pretty to look at!
I took a macaron making class at Sur La Table few years ago, and I found that their recipe is pretty fail proof. The macarons have puffed up appropriately (and not too much),have “feet”, and the texture is chewy with a crisp exterior. Just the way it should be!
There are many factors that may affect the end result (ie: climate, ingredients, oven temperature). If you have questions, leave a comment below and I’ll do my best to answer them.
This is a macaron template you can print out and slide under the parchment paper to use as a guide for piping the rounds.