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Almond Macarons » The Tart Tart

31 Responses

  1. Kathryn May 1, 2013 at 9:20 am · Reply

    I think the problem with macarons is that there are so many average macarons in the world but a good macaron is a thing of real beauty. And these definitely look like they’re beauties.

  2. la domestique May 1, 2013 at 9:35 am · Reply

    Your macaron shells are super cute and you’ve awakened a serious craving for these little cookies! Great post!

  3. Eva | Adventures in Cooking May 1, 2013 at 8:39 pm · Reply

    I looooove eating macarons, and your flavor combination sounds mind blowing. I am not as good at making macarons as I am eating them, however. I tried making them once and failed miserably and haven’t given it a shot again since then. I keep reading different tutorials about how to make them, though, and I feel like the time to try them again might be soon!

  4. Chris Anderson May 1, 2013 at 8:46 pm · Reply

    These are some of the best macarons I have ever had. Actually they are the best I’ve ever had. And your photos, btw, are truly visionary. Your specimens are staggeringly photogenic. Exemplary, miss.

  5. Amy May 1, 2013 at 11:40 pm · Reply

    I think I’m with you about macarons. They are such a culinary Mt Everest, and I think all food bloggers aspire to make them. Yet every time I eat one I’m just… underwhelmed. I still do want to conquer them — I’ve made them a couple times before, and they were alright though they certainly looked nowhere near as beautiful as yours (those are serrrroiusly gorgeous). Good for you for sticking it out until you really succeeded at them. Now that you’ve got the bug I don’t think I have to tell you to check out Butter Tree? Katie is awesome and constantly makes Pierre Herme macarons that are stunning — she has a whole section devoted to them on her “projects” page. Plus she provides a lot of tips, I think.

    PS Regarding the comment above ^^ you and chris sound awesome!! Umm and I second his “exemplary, miss” comment. ;)

  6. Rosie @ Blueberry Kitchen May 2, 2013 at 6:09 am · Reply

    Your macarons look amazing. I absolutely love the sound of the caramelized white chocolate ganache filling!

  7. thelittleloaf May 2, 2013 at 8:54 am · Reply

    Your macarons are absolutely perfect. And full of gorgeous flavours. There’s absolutely no point in the ones that just taste of sugar… Have you got any of these beauties going spare?

  8. carey May 2, 2013 at 8:56 am · Reply

    You are giving me courage to try my hand at this wacky macaron-making thing! I’ve avoided it for a really long time, mostly because I’ve been sure I’ll totally mess it up. (Or even if I don’t, they’ll just be kind of meh.) I hadn’t even tried one until a couple years ago, then I randomly bought a chocolate one from this bakery/breakfast place a couple blocks from my house, just to see what all the fuss was about. I think I had an opposite sort of experience, where I was thinking, “this is going to be weird and crumbly and so not worth all that hype,” and I wound up being blown away by how much I loved it. (I don’t even want to talk about how much money I spent buying macarons since then, let alone how many I ate. I actually had to make myself stop after a few months.) Since that most delicious first macaron, I’m always super disappointed when I get one that’s not so great.

    Yours look super beautiful! Especially those perfectly adorable little feet. ;) I love mega chocolate macarons, but the plain almond are a close second. And filling them with caramelized white chocolate — omg — that’s probably enough knock the chocolate ones down a notch in the ranking. I can’t wait to see what else you come up with, now that you’ve got the macaron bug!

    (Also, hurray for wedding plans coming together!) (:

  9. Alanna May 2, 2013 at 1:08 pm · Reply

    What a heavenly combination of flavors! I, too, am terrified of making macarons after a few half-assed attempts I made before I realized how fussy they are. This post is reassuring – and they do have the cutest feet. :)

  10. Jade Sheldon May 2, 2013 at 7:44 pm · Reply

    Macarons are seriously fun to make! They can be fickle, but totally worth the effort. The first time I made them was with my husband to hand out as wedding favors at our wedding. Obviously we were taking a huge gamble, but they turned out so well! We were shocked, haha!

  11. shoko May 5, 2013 at 11:19 pm · Reply

    these look perfect! i haven’t been brave enough to attempt macarons (yet) but this just might be the post i refer to when i muster up the courage :)

  12. Emma @ Poires au Chocolat May 8, 2013 at 10:11 am · Reply

    Urgh I had such a nightmare making macarons, especially at first (here’s a post about my early failures). I don’t like the flavour much so I gave up after a few more batches. Though I am tempted to check out Stella’s recipe.

    Thank you for the link to the caramelised milk chocolate too. Interesting to hear that yours browned and seized quickly – I’ve had different brands seize and get gritty even at low temperatures. A couple of my readers also found that it took too long at the temperature I used (120C/250F) so they turned it up and found it worked well – sometimes even up to 180/350. But then I guess that was later in the process? Not sure.

  13. Daniela @ FoodrecipesHQ June 2, 2013 at 5:18 pm · Reply

    These macaroons look perfect! I’m going to make them soon and I really hope I’ll be good and lucky :) enough to achieve same wonderful results.

  14. Two Red Bowls October 28, 2013 at 10:56 pm · Reply

    I can’t tell you how much I adore this post! It’s everything I feel. I’d love to love macarons but to me they’re just another dessert… And one I probably wouldn’t even go for first if I had a choice. Yet I’m fascinated with the process of making them. Maybe I’ll give them a try one day, just to see if they’re as fun as you found them to be :) Thanks so much for this post, I loved hearing the adventure!

  15. Kim February 19, 2014 at 11:36 pm · Reply

    I love how yours look. A raise. Specks. That fragile coat that breaks down when bitten. Looks chewy Too! I’m going to try until I make it right.

    Which sugar brand do you use?

  16. Amanda July 24, 2014 at 5:42 pm · Reply

    THANK YOU for posting this. Today was my first (and second) macaron attempt. The first went completely wrong, but then I found your post and my second batch turned out great!

    I mentioned your website in my blog post at akidablog.wordpress.com.

    Again, thank you!

  17. Me! September 27, 2014 at 6:21 pm · Reply

    My daughter LOVES macaroons but I cringe when I see the prices. We just came home with a box of frozen French Macaroons from Trader Joes which I think taste ok – since I’m just not a huge fan. She rates them excellent. And at least they are much less expensive – 4.99/box of 12 = .42. So – I accidently left the box out overnight and was looking up spoilage issues and found your site. (as well as an interesting review on TJ’s macaroons. They were given a positive review by a true macaroon lover). And I must admit, I may not love them but my competitive side has been challenged at the thought of mastering macaroons and conquering the pitfalls. My daughter is thrilled at the idea of us trying our own, so thank you for your funny, easy-to-read inspiration.

  18. Rosa December 2, 2014 at 4:30 pm · Reply

    I am excited to make these! I have one question though, if I make my own almond meal, should I still blend the flour and confectioner’s sugar in my food processor or just sift them right into the sieve?

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