I have loved French Macarons since my first trip to Paris at age 15. I knew after my first bite, those little almond confections were something special. But, it took the rest of the United States a little bit longer to catch on. It was not until recently that French Macarons starting popping up all over the country. But, even with their newfound popularity, there still seems to be some difficulty when it comes to their spelling.
During my time in NYC, I worked at a (very delicious) macaron shop called Macaron Parlour, and one day a man walked in and approached the girl working the front counter. He said, "Excuse me, but your sign is wrong. It's supposed to be spelled M-a-c-a-r-o-o-n".
The girl at the front kindly explained that the double "o" is for the dense coconut dessert and the single "o" is for the French meringue based cookie that we were selling. This is an important lesson that I think everyone should learn... Macaroons are the coconut mounds you usually find at Jewish bakeries and Macarons are the far superior French almond based sandwich cookie.
Today I am giving you a recipe for the latter - a delicious almond and vanilla bean filling sandwiched between classic macaron shells and topped off with chopped almonds for a little extra crunch.
I know a lot of people shy away from macarons because of their hard to make reputation. However, I have had a lot of first time macaron makers tell me that they have had great success with this recipe. So don't be scared - give them a try!
for the shells:
*Makes about 25 macarons
for the filling:
for the assembly:
*Makes 25 macarons
Do you have the ingredients in weight? I'm always hesitant to try a macaron recipe without having the weight of the ingredients
Yes, we are in the process of updating the site to include measurements as well. But if you email me at [email protected], I can send you the measurements!
Are yours hollow on the inside? Mine look great but they’re hollow... maybe I didn’t deflate the meringue enough when mixing?
Hi Emily! This is a GREAT question. This is an amazing blog post that goes into great detail about getting rid of those hallow insides (https://www.indulgewithmimi.com/what-causes-hollow-macaron-shells/). Hopefully this helps - but let me know if you have any further questions!
When making your macarons, did you use blanched or unblanched almond flour? What would work best?
Hi Rachel! You can use either for macarons. But, I prefer to used blanched almonds because they have the dark skin removed before they are made into almond flour. I find this is more ideal when coloring the macaron shells as the unblanched almonds still have brown flecks in the flour. Let me know if you have any further questions!
What color dye did you use? I can’t tell if it’s a light orange or brown. Also, step 12 for the shells states to add sprinkles to each but they aren’t in the ingredient list? Thanks for the help.
Hi Jennifer! I did not use any food coloring in these - this is just the natural color from the almond flour. But thanks so much for letting me know about the mistakes in the recipe! I will fix them asap! And please let me know if you have any more questions!
When do you add the milk and extracts to the shells? Your recipe doesn’t state
Hi Veronica! Sorry about that mix up! I have updated the recipe! Let me know if you have any questions.
perhaps they maybe be flavored with amaretto liquor ~ instead of the vanilla =the almond flavor with almond flavored amaretto . your recipe reads very well ,especially about the egg whites texture during a few different stages in prep.
That is an amazing idea! I will have to try it. And I am so glad you found the instructions easy to follow.
These look and seem fantastic! When I make my batch, I'll let you know how they turn out!
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