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I have a secret to tell you...French macarons are NOT THAT HARD to make. I know. It sounds crazy. You have probably heard a million times that they are super difficult to perfect, and there are so many ways they can go wrong. But I am here to tell you...you got this.
And just so you are not super hard on yourself, I want you to know that even the most PROFESSIONAL macaron bakers are never able to get a batch 100% perfect. No matter what you do, there is always one or two shells that just don't like to cooperate. The good news is, even if they are a little wonky, they still taste good.
Today's macarons were inspired by a Sprinkles for Breakfast reader. Late last year, Virgil emailed telling me that he was recently diagnosed with mesothelioma. He was trying to get the word out about cancer awareness and was wondering if I could share a link to mesothelioma.net to help patients with his same diagnosis find the necessary resources. I told him that I thought this was an amazing idea. When my mom was diagnosed with lung cancer, we were totally in the dark. We found it very helpful to have good information to help us through the entire process.
The original idea was to share his story along with some Angel Macarons. But, as Virgil knows, sometimes things do not go as planned. It turned out my macs looked a lot more like "Moon Bats" than anything resembling an angel. You can see the fail on my Instagram below...
But, we regrouped and turned them into coconut macarons instead! So if you are any kind of coconut lover, these are the perfect way to start your macaron journey!
So thank you Virgil for taking your own experience and using it to try to help others! If you want to know more about his battle with mesothelioma, you can find it here.
*Makes 25 Macarons
My macarons never puffed up and they spread out a lot. My oven is off by a lot but I was able to get it to the right temperature. I might have over mixed my batter, that probably could have affected it.
Yes, I think that is exactly what happened. When the batter is over mixed, it can cause the macarons to spread to quickly and become flat. Unfortunately, once you have over mixed the batter, there is no way to save it. You have to start over. I hope that helps! Let me know if you have any further questions.
I tried these and mine melted in the oven. I don’t know what I did wrong. I made macarons a bunch about a year ago and just now starting again so I’m a little out of my groove. If you could give me some things I might have done wrong that would be SO helpful. Thanks in advance.
Hi Rory! I am so sorry you had problems with this. Let's see if we can figure out what went wrong. What do you mean by melted? They never puffed up? Or the just spread too much? Also, are you baking at a different altitude?
LOVE LOVE LOVE your site! Looking forward to making all your macaron recipes and hoping you might have ingredients listed in grams somewhere! I have several different measuring cup sets and they are all slightly off in terms of accuracy! I find in baking grams seem to be the easiest way to assemble ingredients. Can you provide the recipe in grams? Thank you !
Hi Ricki! I am so glad you like the site! And you are totally right - baking in grams is the best way to get the most accurate measurement. My goal is to transition ALL my recipes to grams in the next few months! If you send me your email, I can give you the grams recipe ASAP so you don't have to wait for me to update the site!
Why do you place the shredded coconut in a separate bowl?
Hi Lynda! I am so sorry for the delayed response! I was changing over to a new website last week and this comment got lost in the shuffle. If you would like, you can totally add the coconut flakes into the buttercream mixture. But, I like to have the flakes on the outside rim of the buttercream. I will update the directions to make this more clear! Let me know if you have any more questions.