Check out this video.

I just read an article in the new May/June Fine Cooking and thought I'd look to see if there was anything on line from them.

I've never made them, but I might give it a go real soon.

Nancy

Here is a link that might be useful: French Macarons

They are on my list of things to try this spring. I bought a few cookbooks and have read quite a bit about making them online, too. I'll be interested in following you since you may get to it before I do!

Thanks, Nancy, for providing the link. I have Joanne Chang's cookbook "Flour" and the 3 recipes I've tried from it have turned out really well. There is a recipe for macarons in it. I'll have to check to see if it's the same one as the video.

The video made it look easier than some of the recipes I'd read sounded. But it's still a long process. Easy to understand why they're an expensive pastry to buy from a shop.

I made them around Valentines day, and they were iffy. On the same sheet with the same mixture some were perfect and others were hollow with a chewy bottom and I couldn't figure out why that happened. Tricky little devils indeed, but quite tasty.

I used a raspberry jam based filling for them.

Alexa

Here is a link that might be useful: Parisian Macarons (Macaroons) from Martha Stewart

Please note that if you view/use the printed recipe from the Fine Cooking website, it has left out the 4 Tablespoons of sugar that was added with the whites in the video. Without the sugar, meh! The video does not mention the almond extract (overwhelming in my opinion) or the optional food coloring (no chemicals for me, thanks).

I do think it is wise to use a scale for the ingredients as measurements instead of cups.

Believe me, this really is not a long process relative to other cookies I've baked. I use all three oven racks to condense the time - it does make 3 half-sheet pans full each with 20 cookie halves so perhaps y'all balk at the time element with only two oven racks? The recipe cannot be halved, I've tried.

I always end up with one half cookie missing to sandwich (59 cookies instead of 60) so that gets popped in this cook's mouth before it is completely cooled. Yummy but later dry and crunchy is better, yet I can't wait that long - the aroma in the kitchen, ya know.

I have my own lemon curd recipe but it is not as sturdy as the one in the video and runs out of the cookies, but it is great on my homemade scones (lemon zest for extra lemon-y), so I have to try this curd recipe for these cookies. I usually just use my homemade jams or Nutella and I sometimes add 2 or 3 Tablespoons of Dutch process cocoa with the almond meal/powdered sugar mix and add a little espresso powder and a dash of freshly ground fine pepper for GF Crispy Chocolate French Mac-A-Rons - with my Black Cherry Vanilla Jam it's heaven, as they are equally so with my Chocolate Raspberry Jam. I have to hyphenate the name because people otherwise think I am not a good speller, when I offer them for sale the local farmers market. My Quebecois friend though, is horrified at my spelling of it.

Nancy

Beautiful, colourful little works of art!

nancedar, I am impressed and inspired after reading your post. My mouth began to water when you mentioned Nutella. By the time I got to reading about your homemade Black Cherry Vanilla and Chocolate Raspberry Jams I was in full-out craving mode. If your farmers market was near me I would buy them all up!!

I would be tempted to make them if they weren't so sweet. I do think they are very pretty and would make very nice gifts for someone. Plus, not sure if the flavors would fly with my family. BTW, when I bought mine they were $2.00 each so a pricey indulgence but they guy selling them gave me 3 extras as they weren't considered pretty so I was able to try about 5 flavors in total. Oh, just saw the part about Nutella - maybe they are worth making:).

This is the book I bought and read. I read other things online. It seems an intimidating process...and frustrating, after reading Alexa's post. I still plan to try when I know I'll have humidity-free days. I just think I might have better luck when it's not raining.

Here is a link that might be useful: Macarons: Authentic French Cookie Recipes from the Macaron Cafe

This recipe looks quite straightforward. I might give it a try as they are expensive to buy.

link

Here is a link that might be useful: macarons

Here is another recipe that comes highly recommended, although I haven't personally tried it. I live in the deep south. Low humidity days are few and far between!

Here is a link that might be useful: Tarlette macarons

Give them a try, they are fun to make. I have made them a few times, I use Tartlette's violet macaron recipe but don't use the violet. I use either vanilla bean or lemon zest very finely chopped,and fill with either a matching flavor white or chocolate ganache, or buttercream. This weekend I made Rainbow colored & flavored ones for my granddaughter's birthday
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I have read up on making them and I do make sure the egg whites have been seperated and sit out overnight. I'm not so sure if it really matters but they have always had nice feet for me. I get almond meal from a great natural food store, Trader Joe's sells it but it has the skin in it and can look different if you really want them a light color.

Here is a link that might be useful: Tartlette Blog