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Total Reviews: 8

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  • on January 24, 2013

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    i wanted to mkae this recipe. i grounded the almonds well but it went quite course so i keeped blitzing using the processor and it didnt work, oh well. The egg white bit you have to do quickly. I dyed mine with orange food colouring. The mixture was very wet to put it on a piping bag, so i spooned it. I followed the recipe ut after cooking, the biscuits stucked into the tin. next time whn i make macaroons like this i will grease well the trays.

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  • on January 23, 2013

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    beautiful. seem difficult at first attempt but after 3 or 4 attempts become easier. everyone loved them. they were nice and chewy.

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  • on July 26, 2012

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    My first attempt at macarons...wasn't a failure but wasn't a success either. Mine were a bit flat and large because the mixture was probably more runny than it should have been, wish they had a video for this recipe. I skipped the color and coconut and mixed freshly whipped cream with strained blackberry jam for the filling. Overall they tasted good. I definitely will try to make these again but will use an electric mixer at least for the whites after the syrup is added. I don't think I was able to get it as stiff as it should have been by whisking alone.

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  • on April 27, 2012

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    The steps seemed pretty easy at first but I couldn't get the meringue to get stiff after pouring the syrup in and the macarons came out really sticky. I'm not sure what went wrong. I'm sure it's something I did.

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  • on March 17, 2012

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    I like the macarons because the cookie has sweet flavors and its so easy to do and you can make it in a head of time and put it in the frezzer and the next day its still so good and also you can have this in room tempurature and you can give this to a friend that you love so much that they will give you something nice too or someone can give it to you for valentines day. thank you lorraine make them again someday and also I will try to make them too for someone I love!!!!

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  • on January 09, 2012

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    My 13 year old made them and they were just as good as the ones we bought in NYC. It takes patience, but they were sooooooo good.

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  • on November 17, 2011

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    Have been looking for a recipe for these since returning from Paris last spring. I think this is about the easiest and tastiest I have found. Have made two batches since I watched the Chef prepare them. She made it look easy, so I thought I would give them a try. They are magnificent and well worth trying ( not to mention eating.

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  • on November 13, 2011

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    We love French Macaroons and I always knew it must have been a hard recipe to make. It looked very easy, but my final product was nothing like the one on the show. I guess next time I will try the almond floor because even on my second attempt my dough was too runny. I would love some tips!

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