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These cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.

Source: Martha Stewart Living, November 2005




Strawberry Macaroons Variation -- Follow instructions for French almond macaroons, adding 4 drops red food coloring to the egg whites just before you add the sugar-almond mixture. Proceed with the recipe. For the filling, use only 1 teaspoon vanilla, and fold 1/3 cup strained strawberry preserves into the Swiss meringue buttercream after you mix in the butter. Chocolate Macaroons Variation -- Follow instructions for French almond macaroons, sifting 2 tablespoons Dutch-process cocoa powder with the confectioners' sugar. Proceed with recipe. Instead of the Swiss meringue buttercream, make a ganache filling: Place 5 ounces finely chopped semisweet chocolate in a small bowl. Bring 1/2 cup heavy cream just to a simmer in a small sauce-pan, and pour over the chocolate. Let stand 1 minute, and stir until chocolate has melted. Let ganache stand until thick enough to spread. Use to fill cookies.

Cook's Notes

Macarons can be refrigerated in an airtight container up to two days.

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How would you rate this recipe?
  • chefchrist90718
    19 JUL, 2018
    They came out pretty nice, but I did get some tips on another website. I let mine sit at room temperature for 1/2 hour for the "skin" to develop. Surprised that ole MS didn't include that tip.The texture and taste were good.
  • MS12512973
    14 JUN, 2013
    I am not going to even try this recipe. I love most of Martha's recipes. But looking at this recipe, is a no go for me. I am surprised at this one, as she is so detailed oriented. I got my baking diploma at Cordon Bleu, but wanted to see an American version so I checked on line. Most were like the ones I have. All have you REST after you pipe for at least 15 minutes. And once you pipe you should tap your sheet pans to eliminate your air bubbles. Not tap when batter is in bowl. Sorry Martha
    • charlenejohara
      13 NOV, 2016
      Hi! I was just wondering, how come my macs often comes out hollow? Please help. Any tips will be appreciated. :)
  • RaleighCakePops
    3 AUG, 2013
    My new go-to recipe for French macarons! Actually the simplest macaron recipe I've found. And! I colored them pink ;)
  • Nining
    15 SEP, 2012
    I wanted to come up with something exciting and elegant for my daughter's baby shower - and I've always been curious about the macaron's but didn't have the courage. Martha's recipe is not only easy, it is tasty! They were so good I decided to try the Swiss Merengue and OMGoodness - perfection! My son (the pickiest child of all time) can't get enough! Thank you, thank you, thank you!
  • Kittenploof
    6 AUG, 2012
    I'm not very fond of this recipe. I've attempted it twice now and the macaroons have been nothing of the consistency that they should be. To be fair I've always had a bit of a problem with baking and I do not have an electric mixer. This is not an easy recipe.
  • vail08
    29 APR, 2012
    These are amazing! When do you add food coloring to make them colored??
  • jlyn77
    23 AUG, 2011
    @juliabobulia92, do you even know what slander means? I guess this recipe "spoke" to you...LOL! Baking and cooking take technique and a multitude of trial and error, this one may be on the difficult side (in order to get it right the first time around).
  • juliabobulia92
    29 JUL, 2011
    This recipe is full of LIES and SLANDER. Not only did it only make about ten macaroons, they were enormous based on the instructions provided, and they were not fluffy and delicious. LIES. Do not attempt.
  • plbearden
    14 APR, 2011
    prettypatty: hitomi22 IS correct!
  • prettypatty
    14 APR, 2011
    To hitomi22: I do believe the correct wording should be: whomever, not whoever. Since this a correction of the recipe, shouldn't the grammar be correct, too?

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