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A Bouquet of Raspberry Mascarpone Macarons

A Valentine's Day Macarons Bouquet


Didn’t expect to take this long to announce the winners of the cookbook giveaway but we had snow over the weekend. Snow! In Charleston! (which was gone by 9am the day after). Kind of – sort of – just about unheard of. I did not even know of B’s existence the last time it snowed in Charleston. So yes…while everyone was glued to the tv weather report worrying about a ooplah of a inch accumulation, I was outside with the pups, dancing and playing in the streets, in the woods and by the marsh.

Anyways…Congratulations to Victoria N. winner of Amy’s Bread and Rosa from Rosa’s Yummy Yums, winner of Unforgettable Desserts. Email me at mytartelette{at}gmail{dot}com with your postal addresses please!

I wanted to hear that particular sound after the snow falls. A muffled breeze. The sound of silence soft as a cotton ball. The intense pleasure of snow falling on my face at midnight in immaculate quietness. Alone. The brightness of the moonlight bouncing off the snow. The dogs chasing snow and eating it as if it were cotton candy.

Raspberry Macarons Lollipops


I know it sounds crazy but the evening was made complete by a loss of power. Right when the snow stopped for a moment. We never get this weather so our power lines probably got overwhelmed by a few flecks. Didn’t bother me. The spectacle was outside. There are always reruns to watch the Olympics. Good thing I did not have a batch of macarons ready to go in the oven when we lost power. I did shortly after the power came back though!

I did make this Raspberry Mascarpone Macarons bouquet for my Valentine. Because we don’t celebrate Valentine’s Day. Hmmm…I need to backtrack there because I saw your eyebrows go up half an inch just then. We both dislike Valentine’s Day. We’ve always had that knee-jerk reaction when the Hallmark labeled "sweetest day" of the year would roll in. Most years we were both at work that day, him in the front of the house serenading couples out on the town and me in the back of the house plating them the "de rigueur" chocolate lava cake or swan petit choux.

We don’t celebrate the sweetest day because each day we are together is well, pretty darn sweet as it is. It is! We feel bad for the people experiencing all the pressure of an evening having to go perfectly. Perfect is not real people! It does not last. Perfectly wrapped up love is pretty but insipid. Love is messy. Love is jumps and loops. Not bows and boxes. We both joked that we might get our "on the sweet side of life" citizenship cards revoked given our sarcastic comments associated with the day.

A Valentine's Day Macarons Bouquet


We also know that for some folks it is a bunch of hopes all wrapped up in many emotions getting a chance to come out on V-Day. We get that. We love that. I get chills watching young men getting roses at the stores. I love watching couples roaming the isles planning a great meal by candlelight. I get that. I still couldn’t tell you where the candles are in our house. Hurricane lamps I can. It was with this last thought that I turned to Bill and said "Oy! Time to do one fluffy puffy red or pink, smallish please, drippy sweet thing today. I fear it’s bad juju now if we don’t. I don’t even know if we have candles anymore!!"

He went and got me roses. For the argument we have not had yet and which he already knows he is going to lose. His words. I made him a bouquet of macarons. Pink macarons with a mascarpone raspberry filling. His favorites.

I’ve been toying with the idea of putting a macaron on a stick for a while. I even mentioned to Bakerella, the Queen of cake pops, when she took my macaron workshop in Atlanta that I wouldn’t be surprised if she came up with a macaron pop next. Then I thought, "eh, why can’t I? Hope she won’t mind!" I emailed Angie-Bakerella one night that I was making macarons pops for Valentine’s Day inspired by all her fun cake and cookie pops. She emailed back with a couple of pictures of her latest creation: adorable macaron pops! Made me so happy that we had been on the same wave length with these. I felt largely vindicated in my macaron geekiness. Ha!

A Valentine's Day Macarons Bouquet


I think that more than love on Valentine’s Day, I love when ideas come together completely by chance. Genuine coincidences. Not bad. Not bad at all.

Dear Angie-Bakerella, Bill said he’d share one of his macarons with you, because this Valentine’s Day, you were the sweetest thing. Love from the both us…

Raspberry Mascarpone Macarons:

For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon cherry pink powdered food coloring

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:
4 oz mascarpone, room temperature
2-3 tablespoon good quality raspberry preserves

In a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.

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Comments


Sandy February 15, 2010 um 11:37 pm

i HEART macarons with a passion!!! this is such a creative idea to put them on a stick and make macaron pops, i love it!!! i'm definitely going to have to try this out sometime!!


Mardi Michels February 15, 2010 um 11:41 pm

These are inspired! I love the presentation and I love the flavours!


Edd February 15, 2010 um 11:41 pm

Cute idea, and im with you about valentines day im not a fan either. I've never used mascarpone as a filling for macarons but I really love the stuff and can imagine it working wonderfully sandwiched in a macaroni'll have to try it next time


Tokyo Terrace February 15, 2010 um 11:46 pm

These are so sweet! I love the color. Something about the macarons being pink makes them even more festive and playful.


christie, honoring health February 15, 2010 um 11:52 pm

I love those! They are so cute! I have never made them before but have always wanted to try!


Shauna from Piece of Cake February 15, 2010 um 11:58 pm

Oh, good Lord, Helen! These are so beautiful. And the flavor combination of raspberry and marscapone? Seriously, girl? Be mine.


Bakerella February 16, 2010 um 12:01 am

Hey Helen! Yours are so beautiful. I can never get tired of your photos. Thank you again for teaching us all how to make them. I can't wait to do them again.


Lairy the Cupcake Fairy … that's me! x February 16, 2010 um 12:16 am

Tartelette & Bakerella, it's like Cinders shall go to the ball! You two are a match made in Baking heaven!! 🙂 x


Cristina at TeenieCakes February 16, 2010 um 12:26 am

These will be phenomenal! What a great idea and your photos of these beautiful macaron pops are inspiring.


Katrina February 16, 2010 um 12:49 am

These are beautiful. I'd take a bouquet of these over flowers any day.


Lori February 16, 2010 um 12:50 am

Very cute.
Love sure is ups and downs and loop de loops! I couldnt have said it better. My husband and I were laughing about what love means to us today verses when we first got married. You know, I like it better now. THe new love thing just gets my feathers in a ruffle.


Aimée February 16, 2010 um 12:54 am

It's obvious you and Angie are a match made in heaven. Brilliant collaboration! I'd take a bouquet of each, please!


kamran siddiqi February 16, 2010 um 1:03 am

Helen, these are too awesome! I would have never thought of doing such a thing, but then again, I am not as amazing as you and Angie are. Great post! 🙂


Jessica @ How Sweet February 16, 2010 um 1:10 am

Helen, they are stunning! I still have not tried my hand at macarons. I am so intimidated. I know where to come when I'm ready. 🙂


Robin @ Hippo Flambe February 16, 2010 um 1:19 am

We don't usually bother with valentines day here either. I don't see any reason to be let down in February, the gray and endless snow are enough. Although it seems like you have our snow, there is none here in Vermont.

-Robin


Engineer Baker February 16, 2010 um 1:22 am

Haha – this is exactly the outlook the fiance and I have. I avoid anything Valentine's related (except for chocolate!) as much as I can. But I might make an exception for those macaron pops – they're absolutely adorable, and the flavor sounds wonderful!


Unknown February 16, 2010 um 1:38 am

Oh my the gorgeousness of it all! It almost makes me want to tear up a little.

And then eat something sweet.


Kelly Marie McKee February 16, 2010 um 1:58 am

These are great! Thanks for sharing… and partnering up with Bakerella!


Rachel February 16, 2010 um 1:59 am

What fun! Those macaroon balls look delish. I found your site via Bakerella. I am excited to peruse other posts and recipes. Your wit is cracking me up!


Anonymous February 16, 2010 um 2:41 am

Love these! I'll have to make some!!


hopeless foodie February 16, 2010 um 3:00 am

Love this idea, and your macarons are beautiful as always! I saw Angie's macaron pops as well-too cute!

I want to try to make these soon and put the macaron-making skills I learned from you into practice. My younger cousins would get a kick out of them!


Nisa-mom February 16, 2010 um 3:50 am

Dear Helen,

I sent homade-macaron for my friend for valentine's day via post un portland unfortunately some of macaron was cracked. Do you have any suggestion how to wrap macaron nicely so they will always nice shape.


Mar February 16, 2010 um 3:55 am

Yum yum and yay! I want to move to the south now… Now, PLEASE! Or do a my-favorite-bloggers road trip! Tartlette,bakerella, pioneer woman. Sigh. So I'm on my fifth batch of macarons and I've been changing the temp and cook time to fix things or figure my macarons mischevious plans out but Im having trouble with the insides. Why have you forsaken me, macarons? They're either too moist inside, like guts in a dry shell. Creepy description, sorry. Or hollow. Souless. All of which makes me a little bit blue. Do you have any tips? Does anyone?


Anonymous February 16, 2010 um 4:15 am

Gorgeous!


Jeanee February 16, 2010 um 4:18 am

Too cute!


Chaitali February 16, 2010 um 4:18 am

Omg..you and Bakerella are too cute! I love the idea of macaron pops. SO adorable!


Memória February 16, 2010 um 4:32 am

Your macaron pops are too cute!!! I came over here after looking at Bakerella's pops!! You two are amazing.


Swathi February 16, 2010 um 5:26 am

they are too cute


Sabrina February 16, 2010 um 5:39 am

I love this idea. And the little ribbon is perfect too.


Anita February 16, 2010 um 6:18 am

sigh…they're just too cute!


Unknown February 16, 2010 um 7:43 am

well said & done. hope i can taste it.


Tashie February 16, 2010 um 7:50 am

Beautiful as always.

Although I love all your posts, I always eagerly await the next macaron post.

Your photos truly are stunning – do you think you could do a photography post – perhaps tell us what equipment you use and give some suggestions as to taking great pictures?

Thanks a million, Tash.

p.s. if you're ever in Australia, I'd love to show you around!


Mélanie February 16, 2010 um 8:36 am

Wow, those are so cute !!!
I love the Raspberry-Mascarpone filling!


Eve.eire February 16, 2010 um 8:57 am

Sensational idea. They are wonderful!


Rosa's Yummy Yums February 16, 2010 um 9:22 am

What a gorgeous idea! That bouquet looks beautiful!

Cheers,

Rosa


Anonymous February 16, 2010 um 10:37 am

Awww you guys are soo lucky.. I loovee snow!! I wish it would snow here but its Australia haha

I can just imagine nibbling into these at the window sill curled up in a nice blanket with hot chocolate and a good book mmmm!


Im Estee February 16, 2010 um 10:41 am

Your pops turned out great.


Shirley @ Kokken69 February 16, 2010 um 10:58 am

I just came over from Bakerella's Macaron Pops. Both of you have done them so well… and I particularly like what you said about perfect love being insipid – totally agree.


Jeanne @ Cooksister! February 16, 2010 um 11:26 am

That's the best Valentine's bouquet I've ever seen 🙂 And I love your description of the peacefulness of the snow – too marvellous!


denise @ quickies on the dinner table February 16, 2010 um 12:30 pm

Helen, you've done it again. Beautiful and simply perfect for the day!


Vakker Pike February 16, 2010 um 12:38 pm

Hey Helen,
Both times I've tried to make macarrons and both times c'est une catastrophe! Why is it that when I put them into the oven they totally melt down like one big cookie!
I live in Berlin and I haven't found any baking store… Its sad!


Anonymous February 16, 2010 um 12:43 pm

Beautiful! I'm glad to see someone making a Valentine's Day treat with something other than cherries, I definitely prefer raspberries more!


Méhn Niki February 16, 2010 um 1:11 pm

Oh, these macarons are beautiful!!!!


Valérie I♥Cakes February 16, 2010 um 1:22 pm

Super idée de poster vos macaron pops le même jour ! Les tiens sont très réussis, j'aime beaucoup la couleur !


The Cooking Ninja February 16, 2010 um 1:47 pm

That's a beautiful bouquet of macs. 🙂 Love your mascarpone filling. My hub doesn't celebrate V Day either.


linda February 16, 2010 um 1:55 pm

such a lovely post helen… with beautiful photography…so elegant!
you & angie inspire me to try my hand @ the technique of baking macarons!

but, dear tartlette…i would feel so much less intimidated if you come to nyc & give classes!

please! 🙂


janjan February 16, 2010 um 2:17 pm

But my dear Tartlette, "Sweetest Day" is a holiday dreamed up by candy companies and is in October. Valentine's day, or St. Valentine's Day, is much, much older and is mentioned in Chaucer, Shakespeare, and the 15th C. Duke of Orleans to his wife: "Je suis desja d'amour tanné/ Ma tres doulce Valentinée…"

It doesn't have to be a Hallmark holiday! And it gives us a good excuse to make lovely things, like your beautiful macarons!


Jamie February 16, 2010 um 2:28 pm

these are gorgeous, I love the pink! my fiancee and I don't celebrate Valentine's either, but he would probably buy me flowers if I made him macarons 🙂

and if you ever come to the NYC area for a class I would 100% be in!


oneordinaryday February 16, 2010 um 2:52 pm

How completely lovely. I haven't worked up my baking courage enough to try macarons yet. They are stunning made mini and in a bouquet!


Su-yin February 16, 2010 um 2:56 pm

These are so pretty! I might even love them more than the non-pop macarons as they look so whimsical and cute. I really need to jump aboard the macaron train so I can make some of these. 😛


kim February 16, 2010 um 3:01 pm

I felt the same way about snow until last December. Now we've had over 2 months of the stuff (as opposed to the normal annual week) and I can't stand it anymore 🙁 You're right about the silence though, that is still a little bit of magic, stepping out of the house at 6:30 AM in total snow covered silence.


montague February 16, 2010 um 3:30 pm

these are awesome!


Helene February 16, 2010 um 3:35 pm

Marianevans: I was born and raised in a country that does not celebrate Halloween so the October Sweetest Day means relatively nothing to my mindset and eating traditions. I just feel sorry for the people who feel the pressure of having "the perfect time" just because it's V-Day. Love and demonstrations of it need to go back to the simpler ways of celebrating it.

That's my thought.


Lindsey February 16, 2010 um 3:35 pm

Oh those are the most adorable macarons I've ever seen! It's funny how much cuter they get when you add a lollipop stick to them. I really must work up the courage to make these soon. Yum!


paula February 16, 2010 um 3:54 pm

I want these badly!


Adi February 16, 2010 um 4:31 pm

Love the dual post!
I wonder, Bakerella said her macs were hollow. That happens to me as well. What could be causing that?


linda February 16, 2010 um 4:45 pm

helen….my hard copy of blogaid -recipes for haiti just came!
YIPPEE!! WOW!
great job by you & your fellow chefs…
snowy today…& i have ingredients for roasted veg soup!! into the kitchen i go!!!!


katasia_k February 16, 2010 um 4:54 pm

Thank you so much for this recipe. These are the first of my macarons that actually worked!


Alex February 16, 2010 um 5:09 pm

I finally tried a macaron and I've realized I really do need a kitchen scale. I don't know how I've lasted so long with out them!


Dawn (KitchenTravels) February 16, 2010 um 5:56 pm

Wow – your macaron pops look amazing. I want to eat one off the screen!


gaelle@whatareyoufeedingyourkidsthesedays.com February 16, 2010 um 6:19 pm

I have leftover egg whites from making canneles… so I'll get my hands in making macarons tomorrow. Yours look gorgious…
PS: We don't celebrate VD either…(maybe it's because we are French!)


Anonymous February 16, 2010 um 6:50 pm

j'adorais faire des macarons !
Malheureusement ceux que je fais depuis que je vis ici ne ressemblent à rien, je n'arrive pas à "dompter" ce four…
Des conseils ?

Vinciane


Jacqueline Butler February 16, 2010 um 8:22 pm

These are beautiful! And your photos are stunning…thanks to Bakerella for her post and linking to you! So happy I found your blog! Can't wait to see more!


Unknown February 16, 2010 um 8:36 pm

I love these, and today is the day I start mastering them,Thank you


carolyn February 16, 2010 um 8:51 pm

gorgeous, stunning, perfect! lovely post and photos.


cakesngoodies February 16, 2010 um 8:53 pm

In your tutorial "Demystifying Macarons", you mentioned the Italian Meringue method. Would you kindly post your recipe for it? Thank you very much for your tutorial.


toontz February 16, 2010 um 9:50 pm

Helen-
I agree with you wholeheartedly about Valentines Day. The only time I have ever loved it was when I was little and got to make my own valentines out of construction paper, glitter and paper doilies. But I am sure it had more to do with being creative than with the day itself. I do, however, love getting chocolate at any time. Who needs a holiday for that?! The lollipops are gorgeous, no matter which day they grace.


leenoree February 16, 2010 um 10:13 pm

Thanks so much for the recipe! I was wondering how many macaron pops were able to make from this recipe? I can't wait to try it! 🙂


Rosanna Guillem February 16, 2010 um 10:13 pm

Precious maccaron pops. Fantastic idea! Both, yours and Bakerella's look great.
By the way, I also hate Valentine's day, it's such a cursi, such a ridiculous day! I'm with you!


cakesngoodies February 16, 2010 um 10:21 pm

Thanks, again. You have inspired me again. Many moons ago, I gave up on making macarons. But a few weeks ago, I tried your French recipe and I was successful. So I want to try this Italian method. Hope it works!


my spatula February 16, 2010 um 11:59 pm

now, THAT is what i call a perfect bouquet!! who needs flowers when your gorgeous macarons exist?!


The People's Kitchen February 17, 2010 um 3:08 am

Awww… cute. Can't wait to try and make these,


Erika from The Pastry Chef At Home February 17, 2010 um 6:42 am

You are totally right about Valentine's Day. People get so wrapped up in the perfect this and that and I'm sure they're usually disappointed. Hubby and I always work on V Day so we usually have a quiet date the day before or after when things are still normal. Nothing is worse than the special V Day menu at restaurants that you're forced to order from!

ps: Macaron pops are genius!


Barbara February 17, 2010 um 7:40 am

A wonderful Bouquet Helene.

We don't celebrate V Day either apart from recycling an old unsigned card I found in the drawer a couple of years ago. It goes back and forth between us each year. I don't even know where it came from. Maybe even from one of my (or his) admirers:)


Julie February 17, 2010 um 9:17 am

Très mignon l'idée de présenter les macarons en sucettes!!


Anonymous February 17, 2010 um 10:10 am

I would love to make this but I don't have any of the equipments. I don't even have an oven. But it's still fun to see people having fun with baking. Thank you for sharing 😀 Well, I am really inspired by you and Bakerella! When I grow up, I want to learn baking! And probably own a website like this. But it probably will take years to achieve this (:


Terri February 17, 2010 um 3:13 pm

What an adorable idea! These are great. I love the contrast of the white background and the bright colored macarons…gorgeous. Thanks for sharing. Terri


Alexandra February 17, 2010 um 4:26 pm

Finally! More people who belive that 'Love Day is everyday!'
The shade of pink on the macarones is unbelieveable, it's technicolor–move over red lake #40!

Spectacular!


Jordan (OnlyToasterOvens) February 17, 2010 um 7:33 pm

Saw this on Serious Eats blog…had to pop over to see how to make these stunning macaron pops. Adorable! If I feel brave I'll try to make these next Valentine's Day with my 4th grader…the kids would love them!


COLARGOL February 17, 2010 um 9:43 pm

Winderful, I love it
Bravo


Jen Yu February 17, 2010 um 10:00 pm

There has never been a doubt in my mind that YOU are the Queen of Macs. But to have the Queen of Macs and the Queen of Cake Pops conspire together – well… that is something to talk about, lady! 🙂 Did you hear that NPR story on how French macs are the new cupcakes? How 2008 is that?! 😉 ha ha ha. Clearly, they haven't been reading your blog… xo


Anna February 17, 2010 um 10:07 pm

These are adorable! I'm going to buy some of the powdered food coloring and try these myself. Yum!


Dolce February 17, 2010 um 10:32 pm

I love your idea of macaron pops! They are the cutest.

I was in Dallas for the past days and it was so cold and snowy… I can only understand how it was in Charleston too!


Amanda February 17, 2010 um 11:22 pm

I have become slightly obsessed with macarons (mainly thanks to your blog!) even though I had never had one. I just thought they were too cute not to be delicious. I finally got to try them today at a small french bakery near my work, and they definitely lived up to everything I expected them to be! I cannot wait to try making them, although I feel like I will need plenty of practice!


2 Stews February 18, 2010 um 12:57 am

I made pink macarons following your tutorial a few weeks ago. Thank you, thank you for the few tips that other recipes don't go into.

I've had them all over Paris and many places in the US. I love the charming lollipop ones you made.

Thanks for all of your beautiful posts!

Diane


Georgia.Pellegrini February 18, 2010 um 2:31 am

Everywhere I go (Bakerella, Foodgawker), I see macaroon lollipops and it makes me soo happy!!


Sarah February 18, 2010 um 3:57 am

We do not do valentines day for this exact reason, I even posted a " show your love all year long" post to emphasize this fact! I want to show my husband I adore him all year long not just on one day! (we have been together 17 years and I love him more each day)
I love your site, and visit frequently.


Kate at Serendipity February 18, 2010 um 12:23 pm

Macaron lollipops! What a GREAT idea. And of course they're gorgeous!

I've only tried macarons once, and they were a disaster… I keep telling myself to try again, but there's a patisserie just down the street that makes gorgeous macarons, so it's hard to get motivated to do it. However, this post might just do the trick!

Thanks for posting this.


Anonymous February 19, 2010 um 1:56 am

Question: Is there such a thing as a nut-free macaron? I've been seeing these adorable little treats popping up on blogs everywhere and would *love* to make them, but we have a nut-allergy (and not just peanuts… all nuts, including almonds)
Since you seem to be the Queen of Macarons (feel free to use the title 😉 ) I thought I'd ask you first!
Thanks!


Helene February 19, 2010 um 2:03 am

slicescakes: yes there are. The Daring Bakers had a macaron challenge earlier this year and some people made nut free macs. I can't remember who though. Some used sesame seeds, some graham crackers, etc…I am guessing they had to modify the proportions but I couldn't tell you how much.


Pastrychefgrl February 19, 2010 um 2:06 am

These are so CUTE I am going to try these once again and thanks for all the help and advice over email I appreciate it! Once again so inspiring keep up the great work and pictures!!


Hayden February 19, 2010 um 2:29 am

All the beautiful macarons I have been seeing on Bakerella's site…and I didn't know you lived here in Charleston. I love, love macarons!The Raspberry ones are beautiful.


J2Kfm (Malaysian Food Blog) February 19, 2010 um 12:01 pm

What a sweet post. 🙂


Jess February 19, 2010 um 2:23 pm

I follow Bakerella, and found out about you there. Your pops turned out perfectly. How adorable.

By the way, I agree with your V-Day sentiments…

Shouldn't people try to show their loved ones every single day how much they mean to them? Granted, I know sometimes it's not possible, but shouldn't we all really try? I don't need overpriced flowers or chocolates once a year to know I'm loved. I want them every day!! haha I'm just kidding :o)

In all seriousness though, every moment we have is a gift, and we may not be here tomorrow. Nearly every day my boyfriend asks me, "Have I told you today that I love you? Have I shown you?" It's simple, and says more than roses, candies, or anything he could ever give me.


Anonymous February 19, 2010 um 3:45 pm

Thank you, tartelette. I'll have to try and find some 🙂 Graham cracker would be yummy!


Terri February 19, 2010 um 4:10 pm

These photos are gorgeous! The bouquet is adorable. I wanted to ask you when you make a cake for a party…do you ever use shortening? I am taking a cake decorating class and have been told to use a high trans fat shortening instead of butter so it doesn't melt…is this right? I like the idea of real butter. Thanks, Terri


cookies and cups February 19, 2010 um 6:30 pm

So beautiful!


Kitchen M February 19, 2010 um 10:40 pm

OMG! Macarons on sticks! So pretty!


Anonymous February 21, 2010 um 9:44 pm

Hi,
Your macaron instructions are great! Finally, after several tries I have been getting feet consistently, but the macarons are burning when I use the convection oven (275F). Any suggestions?? Should I prop the door open or bake less(the feet tend to look too wet) or double sheet??? Actually, the tops burn and the bottoms do not.
Fan too high? Please help!!! Thanks


Helene February 21, 2010 um 9:59 pm

Anonymous: make sure your oven is calibrated right and if it is why not lower the temperature?


Seattle DUI attorney February 25, 2010 um 9:08 pm

I heard macarons are the new cupcakes for 2010. Definitely going to jump on the ball with that! Even so, your photos are very convincing that they're the new big thing.


Kermaruusu February 25, 2010 um 9:56 pm

Fun "lollipops"!! 😀


Anonymous February 25, 2010 um 10:17 pm

HUGE fan. After all of the hoopla, I finally made it, never having tried it before. I used Bakerella's recipe that she had referenced from you since it was avail to me. Her sugar was 25-50 gr which was confusing since I didn't know how much to use. I was pleased that I was able to create the "foot" but had a hard time knowing when they are done. How can you tell? Also, when I tried it, it was SOOOOO sugary sweet that it was just to my for my palate. Is this how it should be or was it bc I used the higher 50 gr amt? (My batter after gentle folding was too thick as well.) Advice? Greatly appreciate it!


Helene February 26, 2010 um 12:15 am

Anonymous: they are very sweet but for us they are not a cookie, but a confection, like a piece of good candy or chocolate. We eat one with coffee and move on. The 25gr difference is just 2 tablespoons so it should not make them that much sweeter for a whole batch.

Macaron folding should not be gentle: you go fast and then slow down. It's the careful dance of incorporating the meringue and working it with the almonds at the same time. You should be done folding in about 50 strokes and it should not take more than 2 minutes. Stop when you reach pancake batter consistency.

Good luck.


Helene February 26, 2010 um 12:15 am

Anonymous: they are very sweet but for us they are not a cookie, but a confection, like a piece of good candy or chocolate. We eat one with coffee and move on. The 25gr difference is just 2 tablespoons so it should not make them that much sweeter for a whole batch.

Macaron folding should not be gentle: you go fast and then slow down. It's the careful dance of incorporating the meringue and working it with the almonds at the same time. You should be done folding in about 50 strokes and it should not take more than 2 minutes. Stop when you reach pancake batter consistency.

Good luck.


Tashie March 2, 2010 um 10:06 am

This must be my bajillionth question, but you are, after all, the expert on the subject.

Do you find the that the Swiss meringue method yields a sweeter macaron – there seems to be considerably more sugar. Thanks!


Helene March 2, 2010 um 2:33 pm

Natasha: do you mean Italian meringue?


Tashie March 3, 2010 um 1:13 am

Yes, I do actually mean Italian meringue where I typed Swiss. Sorry it was rather late last night when I was debating between sticking with the French meringue that I love, or trying the more stable Italian method (which seems to have a lot more sugar). x


Helene March 3, 2010 um 2:28 am

Natasha: I don't find the Italian meringue to be more stable. On the contrary, if anything it is more fickle as something could go wrong right from the start if the sugar syrup is not at the proper temperature. It is also sweeter so for macs, it's a bit much for me but that's a matter of taste.


Gabi March 3, 2010 um 4:39 am

The macaron pops are beautiful! Ever since I ventured out in France to find original, authentic macarons, I have been missing them here in the states. I'm eager to find an opportunity to try this recipe.

Also, completely randomly, your blog came up the other day when I was having lunch with a friend from Kronos (Anita Q.) who said you used to do French translation for them. She was telling me all about this incredibly beautiful blog and then when she mentioned the recipes in French as well, I knew it had to be you. She hopes that you are well!


rado March 9, 2010 um 10:27 pm

i am impressed: i didnt know all this talent was hiding in charleston
i am also upset that i missed the macaron making class in at;anta as i live in greenville Sc 🙂
i ll keep coming back to your blog, i am in love with it!
thank you for sharing all that with us…


Anonymous March 22, 2010 um 2:17 pm

Hi Helen, I've been a silent reader of your blog for a few months now. I love your pictures and recipes! I feel like I'm getting close to mastering macarons w/ your recipe although many times I have a big air pocket underneath the shell. Any advice for me? —Kelly


Helene March 22, 2010 um 8:29 pm

Anon: couple things you can do: first would be to check that your oven is calibrated right and second that you are not folding too much too strongly.


Emiyl May 8, 2010 um 4:26 pm

Just wanted to thank you — I used your recipe for my first-ever macarons, and they turned out beautifully! Perfect feet, glossy top, great texture! Thanks so much again!


Back to basic May 17, 2010 um 2:14 pm

you're awesome!
I love your post, today is the first time I tried the macarons. I can't wait to try them. Right now they are in the oven. (:


Mandarina May 21, 2010 um 10:13 pm

Helene, I need help with macarons. It goes several times to prepare the happy macarons following your recipe step by step and I get excellent. But the problem lies in the days of humidity, where the crust macarons are never (in the waiting period before entering the oven, use a heater) until I left them all night waiting to form, and when the income the oven is broken into the top (and not even mention it does not form any type of foot or anything similar). I live in Buenos Aires (city by the way …), highly humid Could you give me any advice? Should I vary the ingredients of the recipe or add it to work? To me the case with Italian meringue … I do not know what to do.
Greetings and thanks!

PS: I love your phooooootos!!!


Helene May 21, 2010 um 10:22 pm

Mandarina: there are several point I did not understand very well but I think I got the main part. You use Italian meringue for the macarons? In that case you are not following my preferred recipe for high humidity weather which is the French meringue. We have 100% humidity here mostly year round and I never have a problem with it. Try that and see if it helps.


Bohemianwhimsey June 20, 2010 um 7:38 pm

Hello there,
Adore your blog, it's like candy in itself. I know this recipe was posted in February and it's now June but that's how long it took me to build up courage to try and make these 🙁 My question is, do I use ground almonds and if so would I need to ground them myself or can I buy ready made in the store ?
Many thanks xoxo


Jennifer June 27, 2010 um 4:28 pm

Your site is beautiful, a real treat to read.
I have a quick question, when you say "mature" the shells, do you mean before or after you pipe in the filling? I would have thought the filling would make them soggy.
Thank-you for your advice in advance!


Marta July 17, 2010 um 8:15 pm

Coucou Tartelette,
je viens d'essayer ta recette, mais malheureusement pendant la cuisson mes macarons se sont étalés 🙁 Pourquoi?Quand j'ai préparé la pâte elle était assez compacte malgré long macaronage. Je me demande si c'est pas la faute à ma poudre d'amande, car elle est brute, les amandes ne sont pas mondé, est ce que ça peut être ça ou peut être le sucre glace, j'ai trouvé simplement celui avec la silice. Merci d'avance pour ta réponse!!!


Helene July 17, 2010 um 9:50 pm

Marta: Le choix des amandes ou du sucre glace font tre peu de difference: j'utilise des mondees, blnchies, avec peau, sans peau, sucre glace de margue, generique, cher, bon marche…ca ne change rien.
Il faudrait peut etre verifier que la temperature du four est bien calibree et que la chaleur circule de facon homogene.


Marta July 19, 2010 um 12:27 pm

Grand merci pour la réponse, est ce que ça veut dire que je suis pas faite pour les macarons? Pour la cuisson, normalement c'est pas ça, j'utilise la chaleur tournante, mais je me dis maintenant est ce que c'est pas la faute à mes blancs d'œuf, j'ai pris les congelés.


adrianne August 8, 2010 um 5:24 pm

hello tartelette,

thanks for your great macaron recipe and oh my, i loved your article, the one on demystifying macarons..thank you so much for sharing..

i have just finished making the macarons and it's my first time making macaron and following your recipe and tips to the 'T'..i've got 'feet'!!!! i was so delighted and jumped around in the house at midnight hahaha..so i have just got to write to you to thank you greatly! *lotsa xoxoxoxo for you =D

i have one question though dear tartelette..can i use less than 25 gm sugar when whisking the egg whites? what's the minimum that you would advise? my family loved them but they are all old people so i don't want them to have it too sweet (yep, all of them waited for the macarons to bake until midnight, that's how great their anticipation was)

hope to her from you soon..thank you so much so much again tartlette! you are so generous to share and i loved your blog! xoxoxo


Helene August 8, 2010 um 6:37 pm

Adrianne: Glad it all worked out!
25gr *is* the lowest amount I would use. They are sweet, that's the nature of the macaron. We traditionally don't eat more than one at a time.


adrianne August 8, 2010 um 8:32 pm

hi helene,

ok, thank you so much..i guess i have to keep an eye on them and make sure they have a cuppa along with thee yummy macarons =)

btw, i gobbled about a dozen the other day at my friend's potluck party! i can't help it helene, she made them with chocolate, raspberry and salted caramel filling…it's too heavenly to resist! so i guess i'm not that traditional hehehe

thank you very much again for this wonderful recipe and tips..i'm really grateful helene =)

have a great week ahead dear.
xoxoxo


BarronFlores September 7, 2010 um 1:19 am

hi helen! quick question- can u use gel food color instead of powder?


Helene September 7, 2010 um 8:06 am

BarronFlores: I have never tried gel so I can't vouch for the success but just like with liquid, the more you add to the shell batter, the more moisture you add as well which tempers with the structure of the meringue so add sparingly at first.
Good luck!


Melem September 16, 2010 um 4:38 pm

hello tartelette!

If i'm baking using a convection oven, do i have to change the temperature and leave the door open? Is the temperature stated above in degree Celsius or Farenheit?

thank you for taking time to read this 🙂


Chef Chuck September 22, 2010 um 2:06 am

Love the concept and flavors!
Just made a Raspberry Mascarpone Sponge Cake.
Thank you


Fujiko October 6, 2010 um 5:39 am

Macaron Lollipops is such a cute idea! I've never made macarons before so I'm looking forward to how they would turn out. In the supermarkets here where I live you can't buy chery pink powdered food colouring so I was wondering if you could replace that with normal pink food colouring?


Helene October 6, 2010 um 6:48 am

Fujiko: on a very very tiny amount yes. The more liquid is added to the batter, the more moisture you incorporate. The thing to do is to mix your color with your almond and powdered sugar combination and to let it sit out to air dry for a day or two if it's not humid where you are. Since you can't add as much, the colors won't be as strong though.


 JP October 13, 2010 um 3:42 pm

this is a tad late in the conversation, but i made these last night with a strawberry preserve instead, and although they came out delicious, i noticed that they were "leaking" a bit when i took them out of the fridge this morning! do you think the preserve i used had too much liquid in it? any thoughts are appreciated… i love your website!


Rhonda February 17, 2011 um 2:46 pm

Hi,I found this via Bakerella.

When it says to use egg whites that have been left 3-5 days in the fridge, do you think it would work with storebought egg whites? (Not the kind in a carton that are doctored with gums and dyes to look like beaten eggs. The kind that looks exactly like it is and comes in a plastic jar… and has been in a series of fridges for at least 3-5 days…)


Helene February 17, 2011 um 11:59 pm

Rhonda: no idea, I have never used them.


fafa April 1, 2011 um 12:06 pm

hi…i really need help on macarons..the texture should be crunchy on the outside n chewy on the inside right?? When i taste my macarons shells on the day they were baked, it tasted just fine..n i keep the shells in a plastic zip bag. Then the next day, when i taste it again, it does not has the chewy texture inside anymore..and i really don't know y..could you please help me?? i really appreciate your reply…thank u..


pirom May 11, 2011 um 10:40 am

hi, i more or less used your basic recipe for the macarons and they came out pretty well. I was wondering however, what you would do if i had to make it in a more humid environment as where i got success was a fairly dry place. So to give you an idea, it was from the middle of Idaho to Seattle. Great writing also!


Jenn @ I am woman, watch me cook July 27, 2011 um 6:22 pm

These look so beautiful!!! I really want to make them for an event coming up but won't have time to bake them unless I bake them the weekend before…how long do the macarons last in the freezer?


Anonymous July 29, 2011 um 5:27 pm

I've been wanting to try macarons for so long and am excited to try your recipe. I have no sources locally for powdered food coloring. Could you share your favorite brand? Thank you!

Ann S


Helene August 6, 2012 um 5:52 pm

Jordan: I am the owner of Helene Dujardin Photography, specializing in food and lifestyle (books, editorials, ads, etc…)
Please email for a quote. Thanks.


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