Posted by: laurisof | October 27, 2009

My Macarons: ugly, but with a beautiful personality


Hmmm. This was a specially fun challenge for me. I wasn’t expecting them to come out right and they didn´t. Tastewise they’re quite good, but their texture and looks was nowhere near what they should have been. The surface was grainy, no feet in sight and one of my flavours came out gooey and the other was hard.

macarons 2

I made a chocolate version with black chocolate ganache and a matcha tea version with matcha ganache. The green tea ganache was so good you could eat it in spoonfuls.

macarons 3

What I’m sure about is that next time I decide to make macarons I’ll try another recipe, this one didn’t quite work for me (my oven doesn’t change temperature in an efficient way).

If you want to try the recipe here it is: (2 dozen)


Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)


1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaron for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.



  1. Wonderful effort using DB recipe. I think you should use Helen of Tartelette’s recipe it is superb. The DB recipe isn’t the best I’m sure you will get perfect macarons. Cheers from Audax in Australia.

  2. Kudos to you for using the DB recipe and sticking with it. I reverted to other recipes after my macs turned out less than stellar. However, your flavors, especially the green tea, are mouth watering, and they look so chewy and moist. As long as they tasted good, nothing else matters! 🙂

  3. My macarons had similar issues! I think I’m going to try tartlette’s recipe in the near future. If you do and it works for you, let me know!

    Also, I’ve never baked with matcha, but you’re inspiring me to try!

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