imageI’ve heard that Macarons are quite difficult to make. I agree, since I didn’t get it quite right on my first try.

It’s been years since my first try, and I remember that it wasn’t very successful. I’m not sure whether it was the humid weather, or perhaps over or underfolding the macaronage. Whatever it was, the first try had no “feet”. And it’s not a macaron unless you’ve got the “feet”.

A lot of recipes online say that you need to continue to fold until you’ve achieved the consistency of “lava”. I wished there was a better way to describe the consistency of proper macaronage.

I finally mustered the courage and patience to try making macarons again. It took a lot of preparation, starting off by looking for recipes and tips online. There were a lot of recommendations on using Italian Meringue instead of the French method because it’s more stable. I ended up using Martha Stewart’s Basic Macaron Recipe which uses the French method because her recipe had a smaller yield, just in case.

I was extra careful in measuring my ingredients, following every step carefully. I folded and folded until I reached the right consistency. I knew my oven tends to be warmer so I had to lower the temperature to 325F than the prescribed 350F. I let the macarons sit for 30 minutes before they go for baking. And once I placed them in the oven, I watched anxiously waiting for the elusive “feet” to form. And they did! Although, I still had to wait until it’s all fully baked. They came out pretty good! Since it was a success, I made another batch.


Some say that it is unnecessary to let them sit before baking. Next time, I won’t and see what happens. For now, I made macarons!!! Yay!

Enlight 6

French Macaron Recipe, adapted from Martha Stewart’s 


  • 2/3 cups ground almonds (originally blanched almonds, I bought ground almonds to skip a step, but I made sure to sift the almonds through a fine mesh sieve first, then measure)
  • 1 cup confectioners’ sugar
  • 2 large egg whites
  • Desired food colouring, I used gel food colour
  • 1/4 cup granulated sugar


First of all, I made myself a macaron guide, I saw somewhere you can buy this. But really, you can make it on your own. It’s just tracing about 1″ circles, on a paper.  I’m sure there’s somewhere online you can just print it out.

Pre-heat oven to 350F (again, if you know your oven tends to be warmer like mine does, adjust accordingly), with rack placed on the lower third.


  1. Hello!!! I just made my first ever batch two days ago, and I put the first pan in the oven too early and the shells cracked. So to my limited experience I wouldn’t not let them sit and dry, otherwise the top will crack as it bakes. Instead of cracking on the outer edge and forming the foot, it will mess up the top. The second and third pan I put in the oven came out fine, it was those extra 20 minutes of extra drying time as the first pan was messing up in the oven that sevaed them. So – let them dry! Definitely!!

    • Hi! Yes, extra 20 – 30 minutes can’t hurt. Congrats on your macarons! 😃😃 Let’s try the Italian meringue method next time they say there’s no need for drying time for that. 😃

      • Thank you! But I still wouldn’t dare not letting them dry, I did that and messed up (cracked shells!! sigh). So, macarons require more time than effort, actually!

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