27.10.2009Helene Dujardin(Senior Editor) 130 Comments
I love, like, enjoy, many people and many things in this life but if there is one thing that I live for on the weekends is when B. comes home from playing music and we sit on the bed and geek out for hours about all sorts of topics. Photography, films, history, and often times, food. Before we know, it’s three o’clock in the morning (not his bedtime at all) and we go to sleep with growling stomachs and visions of sugar plums. Especially when we geek out about macarons. Especially when they are Peanut Butter and Jelly, Lemon Meringue Pie and Banana Caramel Macarons.
We were recently putting together a care package for a friend in town and we started brainstorming about what to include. Macarons, are always first on the list for some reason, eheh! I was looking for flavors I had not done before and he was looking to recreate some of his favorites. In the end, our friend S. received 2/3 of the Daring Bakers challenge delivered right to her front steps. From the look on her face, I knew I’d be repeating these flavors over again.
Bill’s go-to breakfast is a bagel with peanut butter and jelly and turning this into a macaron was very easy. I used half almond and half peanuts for the shells and filled those with a teaspoon each of peanut butter and homemade raspberry jelly.
One of my favorite desserts is lemon meringue pie and after coniving on the best way to make this into a macaron, I finally settled on keeping the shells all almonds and adding the zest of one lemon to the batter. I filled the insides with homemade lemon curd and a teaspoon of freshly made Swiss meringue.
One of my husband’d favorite snacks when he comes home from playing music is to cut up a banana and drizzle it with Salidou, the homemade salted butter caramel sauce that I always keep handy in the fridge. For the macarons I simply mashed a whole banana and mixed it with the leftover from the Taffy Apples I posted yesterday. Once cooled and naturally thickened a bit, it was easy to pipe on the macarons shells and sandwich them.
I’ve known about this month challenge since this summer when Amy emailed with concerns about doing macarons for the Daring Bakers. We covered all types of questions from aging the egg whites, drying the macs before baking to food coloring and how to best incorporate flavors. I volunteered a phone macaron making session and guided her over the phone while she baked my tried and true recipe. In the end she felt most comfortable with the version she knew best, Claudia Flemming’s, which brought on my most common comment about macarons: if you find a recipe that works for you, stick to it, no matter whose it is, especially if you are new to macarons and don’t make them that often.
Amy, thank you for the fun phone macaron making session and it was a pleasure helping out with some of your questions!
I’m glad I tried a new recipe for macarons and did not have any problems with it, probably because I’ve been making them for 15 years so I know what to expect. I will however stick to the recipe I use all the time, for no other reason that it is engrained in my DNA right now!
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Macarons, from Claudia Flemming' The Last Course: The Desserts Of Gramercy Tavern.
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.
For the PB&J Macarons:– Replace half the amount of almonds with finely ground unsalted roasted peanuts.
– Once cooled, fill the shells with a dollop of peanut butter (either smooth or crunchy) and jam.
For the Lemon Meringue Macarons:
– Fill the shells with a teaspoon or so of freshly made lemon curd
– Add a teaspoon or so of Swiss meringue. (I made half the recipe)
For the Caramel Banana Macarons:
– Mixed one smashed banana with half the quantity of toffee sauce I made for the dipped crabapples.
Related Posts
Macarons 101 In Desserts Magazine
Gingered Peanut Macarons
Comments
Kelly-JaneOctober 27, 2009 um 1:29 pm
Wow! You've really excelled yourself here, fab macaroons 🙂
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George@CulinaryTravelsOctober 27, 2009 um 1:37 pm
Fabulous macrons. What a beautiful job.
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OlgaOctober 27, 2009 um 1:39 pm
You are simply a pro! I'm tempted to try one of your recipes and see if I am more successful with it…
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Ramya KiranOctober 27, 2009 um 1:49 pm
Your macarons look wonderful with the delicious fillings inside. And lovely clicks as always 😉
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JessicaOctober 27, 2009 um 1:51 pm
The peanut butter and jelly ones are to die for. They sound incredible. Would you believe I have never made a macaron? They are high up on my list.
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KayOctober 27, 2009 um 1:52 pm
I've missed your macarons!
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Divina PeOctober 27, 2009 um 1:53 pm
They look fantastic. You've mastered the art of making macaroons while I haven' made this even once. Always love the photos.
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AllieOctober 27, 2009 um 1:56 pm
They look great, of course! And thanks again, I had great success with your recipe!
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Sara, Ms Adventures in ItalyOctober 27, 2009 um 1:56 pm
Helen, your recipe is the absolute easiest and so far for me, spot-on one that I've found, so I say, stick with it! They are lovely!
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RecipeGirlOctober 27, 2009 um 1:56 pm
I've always thought you should be putting together a cookbook entirely devoted to macarons. I'm sure you've been told that before! These are all just perfect 🙂
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WicOctober 27, 2009 um 1:57 pm
not only do I love your pictures and envy your Macaroons I think I really adore you.
love it.
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SouthernPeachOctober 27, 2009 um 1:58 pm
Inspiring… Thanks for sharing!
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Jen @ My Kitchen AddictionOctober 27, 2009 um 2:00 pm
Your macarons look absolutely beautiful, although I am not surprised! Beautiful photos.
My macs were a complete failure, but after seeing all of the other beautiful posts, I know I need to keep trying until I get it right! Thanks for the beautiful inspiration!
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JenOctober 27, 2009 um 2:02 pm
I have to tell you – your secret squirrel tip on how to age the egg whites is my all time favorite, favorite tip EVER! It's the closest I've ever come to even remotely getting the macarons to come out.
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Deliciously OrganicOctober 27, 2009 um 2:07 pm
I am salivating…Now need to run to the store so I can buy the ingredients and bake the afternoon away.
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AlevOctober 27, 2009 um 2:12 pm
They looks wonderful again.
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UnknownOctober 27, 2009 um 2:24 pm
Gorgeous photos and great ideas for macaroons. I found the peanut butter and jelly idea very interesting!
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Anna (londonfoodieny)October 27, 2009 um 2:29 pm
I just love love love your pictures- one day, one day in this lifetime I hope to take pictures as beautiful!
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Valérie I♥CakesOctober 27, 2009 um 2:39 pm
Ta recette est parfaite, tu as raison de t'y tenir ! Pour ce qui est du destinataire du colis, c'est un veinard, tes macarons ont l'air délicieux comme toujours !
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maybelle's momOctober 27, 2009 um 2:40 pm
its the banana and caramel that I love best here. And, thanks so much for everything you had said in the forum and for your article. They are what made me get through the challenge AND enjoy it.
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UnknownOctober 27, 2009 um 2:42 pm
ANother amazing macaron!
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JoOctober 27, 2009 um 2:42 pm
Definitely, definitely a masterpiece. Love the flavours and the pictures are fantastic as always.
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glamah16October 27, 2009 um 2:43 pm
I can't wait to try these again. You inspire me with all the flavor combos. Thanks for your help.
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DianneOctober 27, 2009 um 2:46 pm
Gorgeous, just gorgeous. The lemon meringue macarons look especially amazing.
Though I wasn't able to make the challenge recipe work, I've been told by many fellow DBers that your method is the one to try. So when I give macarons another go, I'll be turning to you! Thanks in advance for helping me down this difficult culinary road….
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AnonymousOctober 27, 2009 um 2:50 pm
I am inspired to try this recipe again with your flavor ideas. PB&J with crunchy peanut butter sounds so delcious right now. Really enjoyed the photos in this post. Very artsy.
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Rachael HutchingsOctober 27, 2009 um 3:06 pm
I always look forward to what flavor combos you will come up with next with macs! You have outdone yourself again! PB&J macs? So simple it's genius!
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Judy@nofearentertainingOctober 27, 2009 um 3:08 pm
Absolutely gorgeous Helen!!! I love all of the flavor combos and your photos are inspiring to say the least!
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ArletteOctober 27, 2009 um 3:18 pm
Hello Helene
Gorgeous Macaroons, and delicious flavours..
Honest your recipe is the best, I tried it before and it was my first time doing macaroons they came perfect. The challenge recipe didnt work with me at all I tried three batches and it didn't work, I am going to do a new batch today using your recipe….which is the best…
thanks for sharing it.
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WinnieOctober 27, 2009 um 3:22 pm
I just knew yours would be amazing!
Lovely post and gorgeous photos…yum yum yum as always!
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AllisonOctober 27, 2009 um 3:32 pm
Thank you for including the link to your macaron article! I've heard good things about it but could never find it.
I had no success what so ever with my two attempts at making the DB recipe and am just heart broken because I was so excited about this month's challenge. But! I'm going to give it another go with your recipe…third time's the charm!
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AnonymousOctober 27, 2009 um 3:33 pm
Wow, talk about macaron heaven! I adore macarons – and you have just put a handful of my favorites together in one post. I'm definitely a PB&J girl, love lemon meringue pie and always have an extra jar of Salidou in my cupboard. Which is exactly what I'm about to grab for a snack right now. With a banana, thanks to you and your hubby for the divine idea!
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AudaxOctober 27, 2009 um 3:34 pm
Beautiful work as always wonderful photos as always always a delightful visit to your marvellous blog. Cheers from Audax in Australia.
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UnknownOctober 27, 2009 um 3:54 pm
These pictures are as ever a delight. You've now torn me whether to make strawberry or lemon macs this weekend.
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Jennifer at Sweet and SaucyOctober 27, 2009 um 4:08 pm
I tried the challenge recipe, but I have to admit that your ingredient proportions and techniques were my saving grace on this one. Thank you! And the peanut butter and jelly macs look divine… Since I have a tiny sliver of macaron confidence at this point, I'll definitely give them a try.
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VeraOctober 27, 2009 um 4:14 pm
Helen, they all are fabulous! Delicious flavor combos!
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A Bowl Of MushOctober 27, 2009 um 4:16 pm
I love the flavors in this macaron, sounds absolutely delicious.
As always your photography is so unique and beautiful.
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Ciao Chow LindaOctober 27, 2009 um 4:19 pm
You're inspiring me to give these a try – something I have been wanting to do for a long time. gorgeous photos and temptingly delicious looking macarons.
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ElOctober 27, 2009 um 4:23 pm
It appears the macaron phone sessions worked. By the look of the blogs, quite a few people who made these seemed to be successful. And these photos are just gorgeous!
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Julie @ Willow Bird BakingOctober 27, 2009 um 4:52 pm
Oh, PB&J macarons! What a fun twist! I love the lemon meringues too.
Thanks so much for your tried and true recipe, by the way! While Claudia Fleming's recipe wasn't a complete flop for me, yours worked like a charm! It feels so good to have succeeded with these tricky little sweets 🙂
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Deeba PABOctober 27, 2009 um 4:56 pm
Your macarons are as beautiful as ever, and to keep inventing new flavour combinations…WOW!! Exquisite macs Helen…very very pretty!
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RachelOctober 27, 2009 um 5:07 pm
It took four times to get it so-so right for me..Wish I could bake macarons with you once 🙂
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Engineer BakerOctober 27, 2009 um 5:10 pm
Dang, I want that banana caramel! I made some for some tarts a while back, but never thought of using it in macarons. Your macarons are gorgeous, as always! And I'm with you – the bf and I geek out (generally about geeky things though 😛 ) and it's generally my favorite part of a weekend with him.
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steph- whisk/spoonOctober 27, 2009 um 5:14 pm
your experience certainly shows–they are gorgeous! and i always love seeing your flavor combos!
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TrissaOctober 27, 2009 um 5:28 pm
Hi Helen
A big thank you for your generosity in giving everyone advice on macaron making. As you can expect everyone was eagerly anticipating your macs and you did not disappoint! They look delicious. Especially the PBJ ones. By the way your dog is gorgeous!
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Nutmeg NannyOctober 27, 2009 um 5:35 pm
Your macarons look delicious! I love all your filling flavors…yum:) I was just so happy the macarons turned out for me. It was my first try and I don't see it being my last:)
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the domestic mamaOctober 27, 2009 um 5:38 pm
I just love your blog, I have been one of the quiet ones until now… just because you made me that hungry! 🙂 thank you! An inspiration!
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Amy I.October 27, 2009 um 5:45 pm
Hi Helen! Your love for macarons and your creativity with the flavor combinations is inspiring. Like many others, I struggled with the challenge recipe and had much better luck with yours. Still have some kinks to iron out, but I want to thank you for giving me the confidence to keep trying!
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Mallory EliseOctober 27, 2009 um 6:28 pm
wooo imagine giving a kid a PB&J macaron in their lunch bag for school instead of a sandwich 😛 hehehe. i'm definitely going to use your peanut shells at Christmas when my peanut lovers arrive.
i used 1:3 Brazil nuts to almonds in my shells…seemed to be a little more buttery. hehe but i guess the peanut would be the same!
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Cannelle Et VanilleOctober 27, 2009 um 6:45 pm
i'll take the lemon cream ones thank you! delicious!
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Rosa's Yummy YumsOctober 27, 2009 um 6:49 pm
Your macarons are fabulous and so are your pictures! Great flavors, mmmmhhh!
Cheers,
Rosa
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HeleneOctober 27, 2009 um 6:57 pm
Anonymous: I did not publish your comment. Writing in caps simply means that you are yelling. I don't see where that would be appropriate. To say that the recipe given by the host is a bad one is not appropriate either since it worked fine for many Daring Bakers.
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Kate @ Savour FareOctober 27, 2009 um 7:09 pm
Thank you for all your guidance on this challenge. I love the idea of using peanut butter — I may make apple and peanut butter macarons.
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FrenchieOctober 27, 2009 um 7:10 pm
These look wonderful, I am sad that I couldn't participate in this month's challenge, but you have inspired me to make these at another point. Would you mind if I used your ideas? Lemon meringue pie is also one of my favorites, do you have recipe for a classic one that you follow? I would love any suggestions you have.
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ClaireOctober 27, 2009 um 7:13 pm
Fantastic as ever.
Mine attempt was not sucessful but it was my first attemp so I kind of expected it. I plan to try again sometime an possibly try out your method.
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HildaOctober 27, 2009 um 7:37 pm
I would like a banana caramel one please, maybe even with some chocolate sauce, thank you very much!
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Oceanside CreationsOctober 27, 2009 um 7:39 pm
Love these! The are adorable and the flavors sound great
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JoannaOctober 27, 2009 um 7:52 pm
These look so good!
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Fahrenheit 350°October 27, 2009 um 8:34 pm
After reading your blog all this time, you'd think I'd have a head start! It didn't prove to be an advantage however.
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enchocolatteOctober 27, 2009 um 8:37 pm
Very tasteful blog and fantastic photographs. It seems I will visit you very often!
Hallo from Warsaw,
E.
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mycookinghutOctober 27, 2009 um 8:37 pm
Looks absolutely delish!! 🙂
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sasasunakkuOctober 27, 2009 um 8:40 pm
I just started reading your blog and it's so lovely, so thank you! I particularly like your "candid" shots of ingredients, the composition is very attractive.
Sasa
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AnitaOctober 27, 2009 um 9:15 pm
Perfect filling choices. I think your experience certainly helped you make this recipe work. I had no luck with this recipe, but your recipe turned out perfectly – thank you!
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Nads' BakeryOctober 27, 2009 um 9:52 pm
What a coincidence! I was planning on making some macaroons this week! I will definitely try one!
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JulieOctober 27, 2009 um 10:03 pm
Fabulous, as usual! Mine aren't looking so fab….
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Denise @There's a Newf in My Soup!October 27, 2009 um 10:12 pm
Helen,
You will continue to provide my inspiration in my quest to create the perfect macaron! I tried your recipe and it did work better for me, but my oven has issues and I need to "practice my French kissing" a bit longer. I thanked you on my blog, but wanted to stop by and see your latest creations and flavors. What beautiful, incredible desserts you share with the world!
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AnonymousOctober 27, 2009 um 10:32 pm
OMG those are absolutely stunning and tempting! This is my first visit here and I LOVE what I see – I will be back:)
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LaurenOctober 27, 2009 um 10:48 pm
There is a reason they call you the Queen of Macarons. These look stunning & the flavours sound simply delicious =D.
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shazOctober 27, 2009 um 11:35 pm
Such fun flavours! I think I like PB&J the best 🙂 And like many others, I'm sticking with your recipe because it brought me the most joy! *bows before the Macaron Monarch*
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MemóriaOctober 28, 2009 um 12:11 am
I used the coffee buttercream you used in your Opera macarons for this challenge. I also made cinnamon roll macarons. Thank you for posting so many variations and tutorials on macarons. If I ever decide to make macarons again, I will try out one of your tried-and-true recipes. Thanks again!
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ShoshanaOctober 28, 2009 um 12:42 am
Everytime I see a new amazing flavor of macaron on your wonderful blog I decide that it is going to be the one I try when I make my first macarons. Thank you so much for the continuing inspiration. I have a question, however. I am pretty sure you have said in the past that macarons can be made ahead and frozen. Do you freeze them filled or do you have to freeze the shells separately and then fill them closer to serving time. I am going to make some for an event next week, but would love to be able to make them ahead. Thank you for inspiring me to tackle this, I can't wait to see how they come out.
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[emailprotected]October 28, 2009 um 12:45 am
OMG! They look so great and delicious! I had one try with a recipe that did not do it for me (the Ganache was great, the shell a real disaster)… so I have been shy to make some more… but your recipe and pictures have convinced me to try again. My children will love them! We ALWAYS, ALWAYS get some while in Paris…..so I'll try to make some now that we are in Philadelphia. Merci!
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JessOctober 28, 2009 um 1:05 am
Holy Cow! I think those macarons are amazing! You are such a talented chef, and your blog is always gorgeous! I can't wait to try the lemon meringue ones! As usual, absolutely fantastic!
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JessOctober 28, 2009 um 1:09 am
AND- I forgot to mention I did not have success with the DB recipe so I used your recipe, my tried and true! The other recipe just didn't work for me. Oh well. I love your version!
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Heather BOctober 28, 2009 um 1:10 am
oh wow…I love all of your flavors! Beautiful photos!
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Susan @ SGCCOctober 28, 2009 um 1:16 am
Love, love love the flavors you chose! They all look just gorgeous! I have to tell you that I tried 3 different recipes for these and yours was the only one that gave me pretty, frilly feet! You are the Goddess of Macarons! 😀
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SarahOctober 28, 2009 um 1:36 am
Your macarons as usual are amazing. I will definitely try your recipe for my next attempt!
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kellypeaOctober 28, 2009 um 2:37 am
Of course I'm swooning over all three, but the lemon meringue? Nice. I can now see how I might get a bit obsessive over the flavor combos. Thanks for your guidance. I swear I camped out here for 3 days.
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Julia @ MélangerOctober 28, 2009 um 3:05 am
I think the best thing about French macaron is the endless flavour combinations. I love your selection here. Would have enjoyed being that lucky recipient!
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veronOctober 28, 2009 um 3:18 am
Love all your flavors but the banana caramel speaks to me! Gorgeous, delicious photos as usual!
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BriaOctober 28, 2009 um 4:46 am
I have been reading your blog for a while now, but have never commented. These pictures are absolutely gorgeous.
Someday I will make macarons. Someday is when I get my kitchenaid…and I will be turning to Tartelette for instructions!
Lovely food, lovely blog.
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Cathy/ShowFoodChefOctober 28, 2009 um 5:26 am
Love your blog, always have. These flavors are exquisite and make me giggle just to think of tasting them. Thank you for sharing your talents!
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Jill @ Jillicious DiscoveriesOctober 28, 2009 um 6:23 am
I know that you must get a lot of comments about your macarons, but I just needed to tell you how much I've enjoyed your blog and how incredibly helpful your instructions on making macarons have been.
I started making them about 6 months ago and it was your detailed explainations and excellent recipes that have really taught me so much! THANK YOU!!
I loved all the macarons you did this time, but I think the banana caramel is especially appealing. 🙂
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Eat4FunOctober 28, 2009 um 6:23 am
Your macarons look terrific! Also, thank you for the advice during this challenge. I was quite frustrated since this was my first time making macarons. The basic recipe is four ingredients… How hard can it be? I sure found out. 🙂 Thanks for the help!
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peasepuddingOctober 28, 2009 um 6:33 am
Beautiful macarons and great flavours! Love the way you added peanut meal to the macaron. Thanks for all the support too for the challenge on the DB site.
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sweetakeryOctober 28, 2009 um 7:04 am
Fabulous macs…delicious fillings…beautiful photos! and thanks you for your advice and tips! =)
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Meeta K. WolffOctober 28, 2009 um 7:10 am
lovely flavors helen – but then that's no surprise.
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KatieOctober 28, 2009 um 7:43 am
Your macarons are perfect, so dainty and elegant. I love how you have flavoured them like mini desserts. Just yummy
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JamieOctober 28, 2009 um 7:59 am
I have fallen in love with making macarons and thanks to your recipes I am actually good at it! And now you inspire with your flavorings! I love all of them and I learn so much each time I pop over here! Yum! These are all perfect! Lucky friend!
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billy@ATFTOctober 28, 2009 um 8:13 am
your post is always so well-written, a nice read with that warm fuzzy feeling. Now, give me that PB&J Macs! 😛
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Simones KitchenOctober 28, 2009 um 9:47 am
I just love your flavors! I haven't done much in the way of making the shells taste different as I am still in the – challenging – process of producing good looking macarons! (not so lucky as yet!)
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annaOctober 28, 2009 um 10:59 am
I love your two-tone fillings, especially the lemon meringue! Yum!
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AnonymousOctober 28, 2009 um 11:30 am
PB&J macarons…. oh my. Such deliciousness! 🙂 Such a great idea, especially the sprinkled peanuts on the tops.
Beautiful photos as always.
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PityOctober 28, 2009 um 11:54 am
notm uch to say here, these are perfect! as always, well done! cheers from london,
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nikkiOctober 28, 2009 um 12:27 pm
Fabulous photos and styling! Love the classic PB & J flavors in your macarons. Yum…
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morganaOctober 28, 2009 um 12:32 pm
All they look as perfect as always and even more tasteful.
For me, your're the mac master.
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Bonobo CakesOctober 28, 2009 um 12:39 pm
Love your post, your flavors and your giving personality! I used your recipe directions for my macaroons and sent my readers to your page for it! Thanks a million times for all your tips and great photos, they sure helped me through this challenge!
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DharmOctober 28, 2009 um 2:20 pm
Fabulous! PB&J macarons and lemon curd too… I've always said you are awesome!
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LoriOctober 28, 2009 um 2:29 pm
Helen, Queen of the Macarons, I pay homage to you for showing me the beautiful ways of the macaron. he he. Seriously though. I am so glad I found your blog a couple years ago. I love the macarons and I love your recipe. I will return to that recipe once more. It works the best for me.
Love these flavors!
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PontchOctober 28, 2009 um 4:02 pm
Love your macarons they are perfect!
(this is the place to thank you for all the tips you gave us during this month)
Thank you!!!
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HannahOctober 28, 2009 um 4:22 pm
You are truly an inspiration, Helen. It seems almost silly for you to have done this "challenge", since I think of you as the mother of macarons, in a good way of course. 😉
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ValérieOctober 28, 2009 um 4:55 pm
I wasn't sure you were going to do this challenge, since you have already gone above and beyond conquering macarons! But I have to say, I LOVE the idea of PBJ-flavoured macarons! France meets US!
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RylanOctober 28, 2009 um 7:27 pm
Ooooh ahh, can I have some?
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Sugar DazeOctober 28, 2009 um 7:50 pm
Great flavor combos. They look gorgeous as always!
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UnknownOctober 28, 2009 um 10:18 pm
They look lovely:) I've actually never tasted macaroons before. I heard of them for the first time just a few months ago on someone's blog. I'd love to try making them but I wouldn't even know if they came out right since I'm not familiar with them.
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Madison SandersOctober 28, 2009 um 10:45 pm
I'll take a box of lemon meringue macarons, please. 🙂
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AnonymousOctober 28, 2009 um 10:55 pm
Very cool that you combined a classic French dessert with a classic American combination (PB & J)!
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CyndiOctober 28, 2009 um 10:56 pm
Those look sinfully delicious! Very flaky and pop in your mouth….several of them!
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Jen YuOctober 29, 2009 um 1:36 am
Oh oh oh! What I love about coming here is that you never just give me ONE flavor 🙂 I have THREE to choose from?! Lemon meringue please 🙂 I'm not sure I've ever beheld anything so beautiful and tempting as to make my mouth water (crazy for lemon). I like that squashed meringue look to it too. How amazing was THAT to eat? Pretty amazing, I bet. *sigh*
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CelesteOctober 29, 2009 um 3:29 am
Oh, I LOVE your flavor combinations!!! I was wondering what combos you'd make for this challenge! Absolutely gorgeous macs!
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CakelawOctober 29, 2009 um 3:38 am
All of these flavours sound devine, but my favourite is the lemon meringue version – one of my favourtie desserts too!
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AnonymousOctober 29, 2009 um 5:24 am
Wow. the macarons are perfect. Love the flavours. Gorgeous pictures as always.
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AnonymousOctober 29, 2009 um 9:32 am
Amazing! The PB&J must be tried.
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sunitaOctober 29, 2009 um 10:14 am
Helen, you always come out with such exquisite macarons; you've been an inspiration for me this month 🙂
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PAMOctober 29, 2009 um 2:56 pm
Wonderful post and pictures from the queen of macarons!! Your flavor combinations are superb. Such an inspiration you are!!
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Patricia ScarpinOctober 29, 2009 um 4:09 pm
Even though the lemon meringue macarons are the ones calling out my name, I'm quite curious and salivating over the banana caramel ones… 😉
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lisa @ dandysugarOctober 29, 2009 um 6:41 pm
I love the peanut butter and homemade jam combination, and of course, these look perfectly fantastic!
Your macaron tutorial saved me-such great tips. I don't dread macaron making anymore!
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ValentinaOctober 29, 2009 um 10:51 pm
Banana caramel..oh, that rings all the bells …I would love to have tried. I wish i lived close to you to book a pastry session with you.Your work is so beautiful.
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Natalie, aka "Sheltie Girl"October 29, 2009 um 11:57 pm
Fabulous! Wow, PB&J macarons – I love it! I'm definitely going to have to try out your lemon meringue pie version…my husband would be thrilled with them.
Natalie @ Gluten A Go Go
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AnonymousOctober 30, 2009 um 7:28 pm
I always enjoy coming to your site so much, not only are your pictures beautiful but you are such an eloquent writer. Thanks for sharing your talent 🙂
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UnknownOctober 31, 2009 um 4:11 pm
My mother and I are getting together on Monday to make macarons all day – your post couldn't have come at a better time. Thanks for the inspiration!
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NamrathaNovember 1, 2009 um 9:49 pm
Gosh, these look out of this world..very nicely done!
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LtlLoriNovember 3, 2009 um 3:56 am
Thanks for all the help on the macarons this month! Your step-by-step from the magazine was incredibly helpful.
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AnonymousNovember 3, 2009 um 1:33 pm
Hi Helen,
I had baked 2 trays of sucessful macaroon with beautiful thick feet under each one. But I realised that the surface of the macaroon have a few tiny bubble holes which causes not smooth surface. Why is it so? Is it the white egg is not to the glossy stage or have i over beat the egg white. Kindly advise on this.. Thanks
Atines
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DessertspiritNovember 3, 2009 um 5:59 pm
Wonderful pictures..
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paulaNovember 3, 2009 um 6:37 pm
I am embarrassed to say I have never had the pleasure to try a macaroon. They look delicious. may need to find some soon.
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kamran siddiqiNovember 4, 2009 um 1:00 am
Helen, you will not believe how much I love, love, love your macaron posts!
My cousins and I were looking through my cookbooks and they said, "What is a macaron?" And I had to explain what it was to them, and then show them a photo of it.
I went to the first place where I knew that I was bound to find sexy-looking macarons… This site!
Lately, I have been super busy with life and everything and have lost time to even comment on every site that I go on, but I have to say you are truly inspiring and have always done such a great job with your posts that I really needed to say thank you because you are my go-to site for any macaron and any sophisticated, sexy-looking French recipes.
P.S. My cousins who can't cook or bake for their life are new fans of you and are truly addicted to your site now. I think it was your lovely photography that got them….
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Clumbsy CookieNovember 5, 2009 um 5:31 pm
You never run out of great macaron ideas! But obsiosly, you're the macaron queen!
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thepassionatecookNovember 5, 2009 um 6:32 pm
ok i've had ENOUGH of seeing macaroons all over the place and thinking "no, i am too scared to make them"… i will make them. my next project, definitely. i love the sound of the banana version – delightful!
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lauresophieNovember 6, 2009 um 6:37 pm
Since I can bake the macaron I can not stop! I think I gonna steal you the recipe of the lemon pie meringue for the next macaron 😉
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KarolinaAugust 13, 2010 um 11:18 pm
Such an easy recipe and definitely the most simple I've found. I'm going to try the banana one tomorrow. One part I don't exactly understand is "Sift in the remaining almond flour in two batches." does it mean that you divide the remaining almond in half and combine like you did with the first third? Just want to be sure because I've already messed up a batch before haha 🙂
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