Comments on: Chocolate Macarons

By: Asha

Asha — Sat, 31 Dec 2011 15:56:55 +0000

A friend suggested that I grind the dry ingredients in a food processor until smooth, right before it turns into paste. Would this work?

By: Françoise @ ChocoParis

Françoise @ ChocoParis — Sun, 11 Dec 2011 19:50:42 +0000

Hello Asha, If you ground the almonds yourself, it's not surprising that the batter turned out gritty. Only use fine quality store-bought almond powder when making macarons. As to why you got the same results with the store-bought almond powder, either it was too coarse / oily or else you undermixed the batter (most likely). Have a look at these tips and my macaron troubleshooting guide.

By: Asha

Asha — Sun, 11 Dec 2011 19:35:23 +0000

I didn’t like this recipe. I made two batches, one with almonds I ground myself and the second with store-bought almond flour. Both times, the batter turned gritty before I even added 2/3 of the dry ingredients. I’m not sure why this recipe didn’t work for me like it did for others.

By: Françoise @ ChocoParis

Françoise @ ChocoParis — Sat, 08 Oct 2011 14:59:25 +0000

With macarons, practice makes perfect. If your batter is too thick, you clearly haven’t mixed it enough. It should form a ribbon when dropped from a spoon yet have a lava-like consistency.

By: Leah

Leah — Sat, 08 Oct 2011 14:42:16 +0000

I tried this earlier today, my mixture was very thick and it turned out quite a disaster, is there a way to fix thick batters?

By: Françoise @ ChocoParis

Françoise @ ChocoParis — Thu, 02 Jun 2011 04:55:00 +0000

Hi Ken,
After making the ganache you can let it firm up in the refrigerator for a few minutes before filling the macarons. Keep an eye on it to make sure it doesn’t get too firm or it will become hard to spread. After filling the macarons they should be stored in the refrigerator, so even if it’s hot where you are, the ganache should not have a chance to melt. Bring the macarons out at least 15 minutes before serving.

By: Ken

Ken — Sat, 21 May 2011 17:08:49 +0000

Hi
Thanks for sharing. Does your ganache remain semi solid at room temperature?Mine tends to ‘melt’ after a while. Guess it is the humidity and heat in sunny Singapore. I should increase the amount of chocolate to firm ganache up? Your views?

By: xeno

xeno — Sat, 19 Mar 2011 19:36:55 +0000

I just made the basic choco recipe and OMG i loved them. Using the measurments above i got about 12 macarons (2 of them got a bit burned )
next time i am trying them with jam!
thank you so much

By: simone

simone — Thu, 30 Dec 2010 02:27:14 +0000

there appears to be too much ganache.. have the quantities been scaled down?

By: Françoise @ ChocoParis

Françoise @ ChocoParis — Wed, 29 Dec 2010 17:50:01 +0000

Hi Simone,
Yes, you’re right! That’s a lot of ganache! I’ve adjusted the quantities in the recipe now so there should be just the right amount. Thanks for pointing this out.