New This Month

Vanilla Bean Macarons

Recipe photo courtesy of Linda Pugliese

We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

Total Time Prep Yield

Ingredients

Filling

Directions

Cook's Notes

Best eaten after 3 to 5 days of refrigeration.

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141
  • imanastrogirlg
    30 JAN, 2017
    Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
    Reply
  • shannonmcd3666904
    22 MAY, 2016
    Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.
    Reply

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