Strawberries and Vanilla Bean

I know to some of you, it might seem strange that I am using strawberries in the middle of winter, but here in Florida, we have a funny strawberry season that starts in December and lasts through May. The peak of the season and the best strawberries will be around next month and into March, but I couldn’t wait to start eating them and baking with them. So I made a strawberry pate de fruit to go inside these vanilla bean macarons that I filled with a white chocolate and vanilla bean cream.

I had an eventful week filled with positive things and not so fun ones (like having my car broken into and my handbag stolen while picking up my son from school), so I am looking forward to a camping trip we have planned for this weekend. I will be taking some of these macarons on our trip and sharing the rest with friends who really deserve a thank you for all the support I have been getting lately.

I just realized yesterday that this little blog of mine will be turning one next week. Time flies, doesn’t it?

Thanks everyone for your kind words, comments, votes, support… have a great weekend!

Strawberry Pate de Fruit

120 grams strawberry puree, strained
3 grams yellow pectin
15 grams sugar
150 grams sugar
30 grams glucose
4 grams lemon juice

Puree about 175 grams of strawberries to get 120 grams of seeded strawberry puree (it might vary a bit).

Mix the pectin with the 15 grams sugar.

Place the strawberry puree in a small saucepan and bring to a light boil. Add the pectin and sugar mixture and whisk. When it comes to a boil, add the rest of the sugar. Whisk and let it come to a boil again. Add the glucose and cook to 106C. It will take about 3 minutes or so on medium heat. Stir so the sugar doesn’t burn on the bottom.

When it reaches the desired temperature, remove from heat, add the lemon juice and cast into half sphere silicon molds (or any mold that you would like). let it sit for a few hours until it hardens completely.

Cut into small pieces that will go inside the macarons.

Vanilla Bean Macarons

180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams vanilla sugar
few drops of red food coloring

Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.

In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.

Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the vanilla sugar slowly while whipping. Add a few drops of red food coloring and continue whipping to stiff peaks.

Add the dry ingredients to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it’s done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.

When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour.

If you want to sprinkle them with anything, you must do it right after piping while the batter is still wet. If you want to paint them, wait until they are dry and before they go in the oven.

Have the oven preheated to 350F degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 10 minutes and rotate sheetpan and bake for another 5 minutes.

White Chocolate and Vanilla Bean Cream

125 grams heavy cream
60 grams white chocolate
1 vanilla bean, split and seeded

Chop the white chocolate nto a bowl. In a saucepan, boil the cream and the vanilla bean and pour over the chocolate. Let it sit for a minute and stir until the chocolate is completely melted.

Let this ganache sit in the refrigerator overnight and whip the next day until a thick cream is formed.

Pipe onto the macarons shells and place a piece of strawberry pate de fruit in the middle. Top with another macarons shell.

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145 Responses to “Strawberries and Vanilla Bean”

  1. Sounds like a hard week aran…so sorry to hear about your car and your purse…so frustrating i’m sure…these gorgeous macarons and incredible shots of the gorgeous macarons are so uplifting on this wintry northern night…hope just posting them lifts your spirits as well…have a fun fun camping trip and hope it takes your mind off the week…how sweet to share with them…(oh and watch out for strawberry eating bears…)

  2. Jinnie N. says:

    hi aran, sorry to hear about the car break. that completely sucks. congrats on the nomination though- i just came back from voting. :)

  3. Chelsea says:

    Gorgeous! I especially love the second photograph. I am jealous you have strawberries in season right now!

  4. Simran says:

    I’ve been dreaming of making my own macarons and I have a silly question. Two questions actually. First – can I omit the egg white powder and just use the egg whites?

    Two (the silly one) – do I need pink color for pink macarons – I saw red on my store shelves but no pink.

  5. Aran, I have been following so closely I knew you were turning one:). Congrats on being nominated and good luck for votes – I put in my bit in both the places and will be thrilled to see that badge here!!

  6. gorgeous summer colours Aran, it makes me wish it wasn’t so grey and dull here today and want to feel the sun on my face!! I think a trip to the sun might be in order!

  7. mercotte says:

    Hiihii I’ve juste exactly the same recipes . For the pâte de fruits and vanilla macarons !! your macarons are just perfect !!

  8. Millie says:

    As we are in the middle of our very long, hot summer, this post is perfect timing Aran! We have so been enjoying the local country strawbs here in the Adelaide Hills, & after a total failure last year growing our own, it looks like we have lift-off this year. Just as long as we can keep the cheeky birds from getting to them first.

    The photos in this post are simply divine – bravo to you!
    Millie ^_^

  9. MeetaK says:

    one day when i grow up i want to make macarons just like you! lovely!

  10. nicisme says:

    Oh no, sorry to hear about the car & bag:(
    These look terrific, what do you use to paint on the top?
    PS. Voted, good luck, love your photos.

  11. Aran says:

    First of all, thank you for those who voted. I really appreciate your support. It feels odd to be nominated in a category with such great talent and I am serious when I say I am not worthy. I hope this didn’t sound like shameless self promotion. But again, thank you very much for voting.

    Simran- if you don’t have the egg white powder, you can omit it. It really does make a big difference in the texture and volume of the macarons though. Make sure your egg whites have been separated several days before and leave them at room temperature for about 2 hours before you whip them. That should also help.

    As for the pink food coloring. I used red. A few drops of red food coloring with all this meringue turns the batter pink.

    Nicisme- I used red food coloring and a pastry brush.

    Thanks again!

  12. I wish I could say, ‘when I grow up I wanna be like you’…but I’m already old Aran!! Happy 1 year old to your beautiful blog. You are PURE INSPIRATION!!

  13. Jamie says:

    One of my fondest memories growing up in Florida was going to the self-pick strawberry fields near where we lived and getting our little pint baskets and picking, eating, picking, eating strawberries! These macaroons are simply gorgeous. I am having a private macaroon-baking lesson next week, so I will mark this recipe.

  14. Mobula says:

    Aran!!! Felicidades!! no tenía ni idea de que te hubiesen nominado para este premio, ya he votado y no te voy a decir por quién….. eso si, cunado seas la ganadora quiero unos fantásticos macarons como esos en la puerta de mi casa!!!

    Creo que voy a intentar la pate de fruit pero con unas cerezas estupendas pero carísimas que me he comprado….



  15. What a beautiful combination of flavors and colors, Aran! Love it!
    I have been thinking of making macarons again… Tks for such great inspiration!

  16. ChichaJo says:

    Sorry to hear about your car and purse! Hope you are doing better…these gorgeous macarons no would put a smile on anyone’s face :) Congratulations on your nomination and have fun on your camping trip!

  17. Hard to believe that you have only been doing this a short time. I was so happy to see your blog listed in the nominees, you certainly deserve it. Sorry to hear about your bag, what a frustration! Have a great time away this weekend.

  18. Anonymous says:

    I just voted!! from Zürich.

  19. VeggieGirl says:

    Yikes!! Hang in there with the purse and car situation!!

    On a brighter note, keep featuring strawberry-containing treats!! They’re beyond fabulous :-)

  20. morgana says:

    Madre mía, qué fotos… Me tienen cautivada los macarons ¡¡¡ Y no los he probado todavía !!!

    Me pareció verlos en una tienda en Ávila hace unos meses y los compré con toda la ilusión del mundo. Cuando los abrí… ¡¡eran un fiasco!!

    Qué desilusión me llevé. Desde entonces le estoy dando vueltas a la idea de hacerlos yo misma pero he leído tantos fracasos con ellos que no me he atrevido. Tal vez contigo y esta receta me lance por fin.

    Espero que lo del coche y el bolso no te haya supuesto demasiado transtorno y que se solucione bien y pronto.

    Ah, ¡También bienes mi voto! Mucha suerte, espero que ganes.

  21. I love pate de fruit… I love macarons… I love vanilla… I ABSOLUTELY love this.. !!

  22. Lynne says:

    So beautiful!! I’m going to attempt to make these for Valentine’s Day. Congrats on the nomination – I just voted for you and see that you’re winning!

    Sorry to hear about your car and bag, I had a car stolen many years ago and it was full of personal items. It was awful!

  23. Zerogluten says:

    Oeoeoeoe, oe, oe… vamos ganando Aran!!!!
    Me ha encantado todo lo que has hecho. Esta vez he podido entender algo más porque estoy utilizando un traductor, que aunque a veces en vez de ser vasca en Florida, parece que seas una india arapahoe, pero me hace el apaño, oye.
    Siento mucho lo de tu bolso y tu coche, y espero ser de los amigos seleccionados para compartir unos poquitos macarrons.
    En breve te enviaré otro cuestionario de los mios, jeje.
    Besitos guapa

  24. Jen Yu says:

    My dear, there is nothing green around here… for miles. Okay, the pine trees, but that’s different from the fragile green leaves of a strawberry plant! Everything you post is such perfection and these… I am crazy for fruit – especially summer fruit – in winter. Beautiful, as ever. Like a vacation :) And while I am not a fan of the heat, TWO strawberry seasons is hard to beat.

  25. Aran says:

    Thanks everyone for your kind words and votes. Really.

    Jen Yu- I wish we had two strawberry seasons. No, ours is only one but it’s in the winter spring time. Florida works the opposite of the rest of the world!

  26. I’m sorry to hear about your purse…

    These macarons look perfect and delightful, and the strawberry pâtes de fruit are incredibly tempting!

    You have such a beautiful blog. You have my vote!



  27. What gorgeous photographs you have! I grew up in Florida, and miss the 5 month strawberry season. Here in Virginia we get them for about 4 weeks, and I savor every day of it!

  28. Dawn says:

    this is one of the most beautiful posts I’ve come across in a while….

  29. nadia says:

    Oh Aran, I close my eyes as i type on the link canelle & vanille and when i open I am blown away with how beautiful everything is. You have brought spring visions to mind-oh so beautiful aran.

  30. anna says:

    Aha, so that’s where the strawberries that have been on sale at the grocery stores have been coming from (I’m in Maine)! I was too confused by the sight of them to consider buying.

    I hope you have a great time camping – it sounds like you need to get away for a bit.

    Gorgeous macarons, of course, too. :)

  31. So sorry for the rough week! I am so happy that your blog is turning 1! Congratulations on a wonderful year!

  32. aran says:

    ahi tienes mi voto.La verdad que no se que es lo que esta en juego.Me imagino Tu gusto y Tu bien hacer esas cosas tan maravillosas.! Zorionak ! Eres la mejor.Suerte.

  33. Deb Mele says:

    Gorgeous photos! I miss Florida and it’s wonderful Plant City strawberries!

  34. I wish we had strawberries! Unfortunately, there’s nothing but snow in Salt Lake City, and I’ve never heard of a snow macaron before… I don’t think it would work.

    When strawberries appear at the farmer’s market, I will definitely make these; they look great!

  35. cindy* says:

    aran, i am so sorry about your car and purse…such an invasion! these photos however are so sweet and whimsical…

    happy birthday to your blog! and my vote is in!

  36. Ingrid says:

    Sorry for the incident with your purse! :-( Being from NYC originally (now in Cent FL.)I’m a spaz about not leaving things in plain view in the car! I think I’ve finally gotten through to the kids about their electronics!

    While I stop by often to drool over your works of art, er desserts and admire your photos I don’t often comment. What new can I possibly say? I did though want to tell you that I showed your blog to my children and they were in absolute awe over everything. They kept saying how this looked good and how beautiful that looked. I’ll need to step it up in the kitchen now as they are holding “you” over my head! :-)

    Hope you have a WARM & relaxing mini-vacation!
    ~ingrid….btw, I voted for ya, good luck!

  37. lynda says:


    So sorry to hear about your car and purse. Mean people suck. As usual your recipes and photos are a pure delight. Those adorably shaped pates de fruit are so delicious looking. I have to try those. You use macarons often and I am getting up my nerve to give those a go too. I have not had great success in the past. :(
    Thank you for gracing the web for a year. I placed my vote for you! Opening up your blog is like unwrapping a most special Christmas gift…pure wonder! Congratulations!

  38. Esi says:

    These are beautiful! Here in California, we have strawberries year round so these macarons may have to be my next attempt at macaron making!

  39. chuck says:

    Aran, your photos are absolutely beautiful. Love the strawberry vanilla macarons too!

  40. alyson. says:

    yum yum yum. these look amazing, Aran!

    I am all too familiar with the Strawberry festivals in Florida. there was a big one right outside Tampa in February. I can’t wait for berry picking season…

  41. mimi says:

    so sorry about your bad news! you’re lucky to get strawberries now, and i love how colorful these are!

  42. These are so cute. Love the color palette!

  43. these look awesome. you amazed me. Wonderful pictures. I really want to try the pate du fruit :)

  44. becky says:

    these… of course, like everything else you do are simply amazing!

  45. ROGANISTA says:

    This is amazing. I have my own food blog…and I’m ashamed after seeing this.

    I would LOVE to have these at my WEDDING.

    How well do they do for freezing ahead of time? How long will they stay fresh?

    Best of luck to you. You are really talented.

  46. christina says:

    i saw this photo on the white space wednesday group on flickr and found my way to your blog. gorgeous photography! i’m blogging about it right now!

  47. Lovely pictures and the macarons look so pretty!

  48. Helene says:

    I feel bad about your car and handbag.

    I’m amaze at people making macarons. These are stunning.

    I wish strawberry season was that long in Canada.

  49. Tanya says:

    So sorry to hear about your car and purse! That really, really bites.

    But dang those macarons and the strawberry jellies look good! I so want some of these right now!

  50. Seanna Lea says:

    I saw the new entry when I came by today and it just made me squeal!

    I have been wanting to try macarons for a couple of months now (umm, since about the time I started reading both your blog and Tartelette) because they look like a lot of fun. For the pate de fruit, did you get the glucose and the pectin from L’epicerie?

  51. Bria says:

    Your macarons are always the most perfect ones I have ever seen. Just stunning. I think I am going to revert back to the French meringue method because I have zero luck with the italian meringue one. I’ve probably attempted about a dozen or more times to do macarons and haven’t really suceeded yet. Its so disappointing and a real turn off! I might attempt some green and yellow ones for Australia Day.

  52. Y says:

    Happy blog birthday! Wow, has it only been a year? :) Here’s to wishing that more positive things come your way!

  53. Bridget says:

    That stinks about your car and purse!!!

    Your pictures are so sweet! I love the pink and strawberries! I just voted…yay!!! Good luck!

  54. Nicole says:

    Gorgeous timing! I was just researching macaroons today.

  55. Cakespy says:

    SCREW peaches and cream–strawberries n’ vanilla are where it’s at now!! Yum.

  56. Happy Birthday, I will try these macarons in a few months.

  57. Nothing like a little macaron baking therapy to destress you from the car and purse! That totally sucks! Extra macarons for you. I make a sun-ripened strawberry with vanilla bean jam every summer – its my favorite combination.

  58. tara says:

    What a mixed week! Best of luck with the award, and I hope all is settled down after your burglary. That’s terrible.

    On a happier note, these are just perfect. The swath of crimson across the top is just a perfect, painterly accent.

  59. leaca says:

    I have yet to try one of these. They look so yummy.

  60. Good things are just around the corner. Speaking of good things….these macarons are so lovely. A perfect combination!

  61. Christy says:

    Ouch…sorry to hear that you’ve had a bad week…but nothing that a weekend camping trip wouldn’t fix, I’m sure!! Love the way you brushed the tops of those macarons with strawberry puree(?)!!

  62. Cakebrain says:

    I am always so inspired by your photos…they’re gorgeous! however, that’s not to say anything less of your delectable creations themselves! Your macarons look stunning delicious!

  63. Maybe says:

    In France we’ll have to wait until summer to have strawberries, you’re so lucky to bake with them in january ! You’re macarons are fantastic, the colours and shape are perfect ! By the way, I’m sorry for your car and purse, people can really be stupid…

  64. adina says:

    Great photos! Just a question: how do you manage to obtain such white macarons? I mean, I know one could put white food coloring in the batter, but when you cook the macarons they turn a little bit brown… is there any secret I don’t know? :-) thanks a lot!

  65. looks amazing. thank you for a wonderful blog!

  66. Pero que suerte tener fresas ahora! Aqui también se encuentran pero saben a agua… A ver que vas hacer para el cumple del blog!

  67. Buba Cooks says:

    Los macarons perfectos….votada estás! :D

  68. Aran says:

    I cannot thank you all of you enough for voting for me . I really do appreciate your support and kind words.

    As for my handbag, I was able to cancel all my credit cards right away, I filed a police report, I had no cash on me which is great nor immigration papers (the thing I worry the most about) and my car window has already been repaired. And although it will be costly and annoying to go through all paperwork and processes, we didn’t get hurt so that is what I’m thankful for.

    Christy- I forgot to add it in the recipe but yes, I added white food coloring to the macarons to make them white otherwise they do turn a little brown.

    Thanks again everyone!

  69. Anonymous says:

    do you sell your desserts?

  70. idu says:

    Kaixo Aran,
    Argazkiak izugarriak, benetan, ikusita soilik usain eta zaporeak soma ditzaket. Nola egiten dituzu gauzak hain ongi? Nire botua ere baduzu. Zorte on eta Zorionak

  71. Sorry to hear about the car issues, but on the positive side I just voted for you! Woo-hoo! Thank you for the always-inspiring photos. I run a food photography studio myself, and you site is a constant source of new ideas and inspiration!


  72. Aran says:

    thanks so much everyone!

    idu- eskerrik asko benetan. EHetik datozen botoak doble balio deurie!

    anonymous- no, i do not have a retail business, but i do have some occasional clients.

  73. Thip says:

    Congrats! on your blog’s 1st anniversary, Aran. :)
    Mine will turn one soon too.

  74. First of all, I’m so sorry to hear of your misfortune. I’ve had miserable things like that happen and it feels terrible.

    BUT, most importantly, I want to congratulate you on one year of exquisite beauty and creativity. We are all so much the better. You will of course win the BEST food blog photography because it so obvious that you ARE the best.

    Those strawberries make me want to cry, they’re so beautiful. I have to wait a while until I see them here. Gorgeous macs.

    Take a deep breath and enjoy your weekend. You certainly deserve it.

  75. Dédalus says:

    Te acabo de votar, Aran… ¡Y veo que tienes el 39% de los emitidos! O sea: que vas en cabeza…
    Aúpa tú! Voy a pasar tu enlace a más de un par de amigos.

    Muxu bat,

  76. Stunning macarons. They look beautiful. Florida is lucky to have a macaron talent such as you. Toronto is sadly lacking. I plan and blog about events and am on a mission to find decent macaron in the city. I tried to make them once and sadly, they deflated!

    Thank you for sharing!

  77. Je suis très tenté de croquer dans ces merveilleux macarons…

  78. Strawberry is quite possibly my favourite fruit, so you can imagine how appetizing these look to me!

    What did you use to “paint” the red on top of the macaroons?

  79. I love strawberries…here they are mostly imported and when in season, only for a tiny while…if they don’t get killed by the cold. The macaroons are awesome.

  80. I voted for you ce matin–AND left a comment–and it’s gone! You have been doing a lot of cooking this week!

    These are beautiful, Aran!

  81. ooooh so pretty, you are amazing! :)

  82. Aparna says:

    I have been following your blog for a while but never said anything here. Mostly because I marvel at your pictures and they leave me speechless.:)
    I’m happy that your blog will celebrate its first birthday soon. And congratulations on the nominations. You deserve to win.

  83. Callani says:

    I am so jealous, they look absolutely gorgeous… I have been craving strawberries for weeks – I can’t even find decent strawberry icecream. Guess I’ll just have to fly to Florida!

  84. That’s funny in a good way! Wish we had strawberry season in the winter, too.

  85. Tartelette says:

    I am loving this time of year when I just got 2 big containers of strawberries for 2 bucks…can’t beat that :)
    Love the macarons! Duh…that goes without saying, ehehehe!

  86. locuasia says:

    Hola Aran! Me encanta tu blog, soy muy “dulcera” asi es que se me hace agua la boca. Adoro la canela, la vainilla y las fresas asi es que entre el titulo y tu ultima entrada estoy super convencida de regresar pronto de nuevo.
    Estuve leyendo otras entradas y con la sorpresa que yo soy de y vivo en Puerto Vallarta! Que bueno que tuviste una linda experiencia durante tu primer visita a mi pais y ojala vuelvan pronto. Feliz fin de semana!

  87. Cherie says:

    When I’m having a bad day I just have to visit your blog and look at these wonderful pictures for an instant pick-me-up. Gorgeous, Aran!

  88. OH MY GOD, I just stumbled upon your blog and it’s so my new favorite. I’m subscribing immediately! I’m a senior in high school, a major-league foodie, and a total sweet tooth (I wrote my college essay about the sacred box of chocolates I buy monthly from my favorite sweet shop, for God’s sake), and you are just a kindred spirit (albeit one with better photography). I envy the fruit that’s surrounding you! I live in New Orleans, but I’m still not really inspired by anything in the produce aisle. Satsumas get old.
    Anyway, check out my blog when you get a chance. I would love to be in touch, and I’ll be following you religiously!

  89. breadpitt says:

    very very nice shots of macaron….. and i miss out the previous post so i have to mention here..the plating were simple and elegant …. gorgeous ….! and a happy chinese new year to you

  90. Aran says:

    Thanks everyone!

    Marc- Sorry the delay n answering your question… to pain the macaron, i used a pastry brush and red food coloring. just wait until the macarons are dry before (before baking) to paint them.

  91. These sound amazing. I am jealous about getting strawberries. I love macaroons, they are my favorite. Thanks for sharing.

  92. jen says:

    I would kill for a 6 month strawberry season. In Canada (Ontario), we’re lucky to get 3 weeks. Your photos and recipes are beautiful and so inspirational. Thank you for your generosity.

  93. Anonymous says:

    Really really inviting recipe! I’ll test it soon! I remember the Hermè’s macarons I’ve eaten in Paris last year… mmmmhhh!
    Just a question: the tempratures you show… are they in °C o °F ?
    I don’t understand…

    >>Add the glucose and cook to 106C< <
    >>Have the oven preheated to 350 degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees.< <

    Thank you and many compliments for your nice blog!

    -Sincerely, Ilaria-

  94. Aran says:

    Ilaria- you are right, it’s confusing! :) I actually use both units F and C because I have worked with European and American chefs. My apologies. usually, the oven temperatures are in Fahrenheit because that’s the kind of oven I have. if you have a specific question, don’t hesitate to ask me ok? I will correct that one. Thank you!

  95. Katherine says:

    OK hold on, Im about to be envied by many in this post. They are delicious!!! The texture and flavor are just as beautiful and mouthwatering as in the pictures. I have a confession, I waited until Stella went to bed to get them out so I could keep them all to myself! Thanks again Aran and congratulations on your photography award!

  96. Aran says:

    katherine- you thief you… hidding stella’s favorite macarons… i’m glad you liked them. thanks for all your help!

  97. Thip says:

    Congratuations on the award! Aran. :)

  98. smabad says:

    I tried to make the white chocolate and vanilla bean cream and it curdled! Did I mix it for too long? It didn’t look ready yet…

    Oh well – I’ll try again some other time I suppose.

  99. Aran says:

    Smabad- It was probably over whipped not curdled. This is like making whipped cream so you should get the same consistency. Sorry about that.

  100. Anonymous says:

    Thank you very much for your explanation about the temperatures. But I forget a question :)
    Here is very difficult to find the yellow pectin and most of all the egg white powder… What do you think about? Can I try whitout these ingredients? Thank you again!

  101. Aran says:

    Ilaria- You can use other pectin but I cannot promise you it will set as hard. I have used apple pectin in the past with this recipe and it as not worked. Maybe it needs to be cooked longer. Try it like that. Cook it to more than 106C.

    As for omitting the egg white powder in the macarons, you can but make sure your whites are old. What I mean by that is that they must be separated days in advance and let them sit at room temp overnight.

    Thank you!

  102. Kasey says:

    Hi. =] I was wondering around the net a few days ago and I stumbled apon your blog. I think you are absolutly amazing and everything is so beautiful!
    I thought the macarons were so beautiful that I give them a go but they didn’t quite turn out cute and pretty like yours so I’m just wondering if I can get some pointers!
    I didn’t get the little frilly skirt at the bottom and they were a little cracked. I left them to sit for a long time before I put them in the oven. They didn’t really dry but I shoved them in there anyway. =/
    They’re chewy in the middle but theres not really much of a shell anyway. I’ve never had macarons before. Are they suppose to be crunchy on the outside?
    Hope you can answer my questions. =] Thanks x

  103. Aran says:

    Kasey- macarons have a thin crunchy shell and they are chewy inside. i think maybe you over mixed the batter that’s why you didn’t get feet. did they spread a lot when you piped them? also, they have to be dry on the outside before baking them, otherwise they crack. many factors affect the outcome of macarons so i would really have to watch you make them to tell you exactly what i would do differently but those two things are very important. Hope that helps!

  104. Kasey says:

    They didn’t actually spread that much when I piped them. I’m in the UK though and it’s been freezing the last few days so maybe thats why. It’s a litte worrying that they didn’t dry though. The last batch that I put in must have been drying for more than an hour. Maybe I didn’t mix the meringue enough before I added the dry ingredients?

  105. Aran says:

    Kasey- i don’t think that’s it. did you let the egg whites age for a couple of days? separate them from the yolks a few days before and leave them uncovered in the fridge. maybe your ingredients had too much moisture. try that next time. sometimes even the type of almond flour makes a huge difference.

  106. may i ask how do you that design on the shells. The brush like design?

  107. Aran says:

    Muhammad- that is food coloring brushed on top of the macarons after they have dried and before they go in the oven (this and other ways to finish them is stated in the recipe). thanks!

  108. EY says:

    Your blog is beautiful. I tried your turron macarons recipe and was so thrilled with how they came out! One thing though – how do you get your macarons so perfectly shaped?!! Is it just practice or do you pipe them into a ring so they set in uniform circles? Thank you for your great recipes and instructions – wonderful site that I have recommended to my friends that love to bake.

  109. Aran says:

    EY- No molds should be used for macarons. The trick is definitely practice piping. Also, if your batter is the right consistency, it should not spread too much and it should keep its shape. It will always spread a little but not be too runny. But yes, mostly practice!

  110. Sophie says:

    Hi Aran,
    Can I substitute white egg powder with meringue powder?

  111. Aran says:

    Sophie- what’s in your meringue powder? not familiar with it. thanks.

  112. Sopie says:

    Thanks for your reply Aran, I have wilton’s meringue powder, ingredients are corn starch, egg whites, sugar, gum arabic, citric acid, cream or tartar.

  113. Aran says:

    Sophie- I wouldn’t use that because it has so many additional ingredients that I am not sure how they would turn out. They might be fine but I’d gate for you to waste almond flour since it’s so expensive if it doesn’t work. Egg white powder is available in health food stores and I can even find it in my regular supermarket. There’s a brand called “Just Whites”. Where do you live? Is there a Whole Foods close to you?

  114. rhid says:

    I adore the idea of different textures here – the crunch and chewiness of the macaroon, the smoothness of the cream and the denseness of the pate de fruit. So good!

  115. Anonymous says:

    Hi Aran!! Finally I tried to make these macarons! I had a few ‘problems’, but they are really goooood! :d
    I’ll try again, but can I ask more?

    - What kind of oven do you use? Convection or static oven? My macarons are a bit tanned :D and cracked… :(

    - I didn’t able to form the “ring” around the bottom of macarons… Why?

    Thank you very much!


    Tomorrow I give you the link to my photos ;)

  116. Aran says:

    Ilaria- I use conventional oven and yes, ovens do play a big role in macarons. You mean you didn’t get feet or that the macarons were not perfectly round? Sounds like they might have been over mixed. Did they spread a lot when you piped them?

  117. Anonymous says:

    No no, the mass was firm, not too much smooth (almond flour not too thin) but when I piped onto the pan, it stayed there.
    The base of the shell should have a different look (expanded?)… But not in mine… I hope you understand, I don’t know how explain it…


  118. Aran says:

    Ilaria- I don’t think I understand. So it kept its shape but it didn’t rise or develop feet? The texture of the almond meal is also important. Hard to diagnose without watching or seeing.

  119. Anonymous says:

    Yes! They grew but didn’t develop feet… tomorrow the picure so you can see :)
    Meanwhile… I put aside three-four egg whites :D


  120. Anonymous says:

    Here they are :)! Ugly but good! It will get better next time!
    (delete the link if you want) Bye!!

  121. says:

    This comment has been removed by a blog administrator.

  122. Anonymous says:

    these are absolutely stunning!

    Is there any other way to achieve pure white macarons without using white food coloring? Maybe cooking at a lower oven temp for longer?

    and what is sprinkled on the top? Is it a splater of food coloring?

    gorgeous. Thank you!


  123. Jules- yes, that is painted food coloring on top. it’s hard to keep the macarons white even at low temp because the sugar caramelizes as it cooks. if you bake them at too low of temp, by the time the bottoms are cooked, you might dry them out too much. Sorry…

  124. Jules- yes, that is painted food coloring on top. it’s hard to keep the macarons white even at low temp because the sugar caramelizes as it cooks. if you bake them at too low of temp, by the time the bottoms are cooked, you might dry them out too much. Sorry…

  125. Anonymous says:

    what kind of white food coloring did you use? gel, liquid, powder? and how much?


  126. Jules- i used liquid because a little goes a long way.

  127. Rachel says:

    I too must gush how much I love your blog and the inspiring photos.
    Question about your macarons. You say vanilla sugar, is that just vanilla flavored granulated sugar? Or does it need to be more fine than regular granulated sugar?

  128. Rachel- that is vanilla flavored granulated sugar. thank you!

  129. Paola says:

    Hi Aran, I came across your site not too long ago, but have been infatuated since. While going through your recipes I found this one for macarons and I have to tell you, I’ve had a really hard time making some. I feel like I’ve tried everything but they don’t turn out just right. Finding your recipe and knowing you live in FL has encouraged me to try once more. I live in FL as well and I’ve pretty much blamed the humidity for ruining my macarons. I noticed you use egg white powder, I guess that should help. Do you have any advice for me?

  130. Paola- the most important thing in a humid climate like ours is to dry the ingredients before hand. I always sift the almond flour, powdered sugar and salt the day before and spread them on a sheetpan. Dry them in the oven wth the pilot light on (oven off). This will remove the excess moisture from the environment. Also, make sure the macarons are dry before baking them. Hope that works!

  131. Paola says:

    I appreciate the quick reply, I will definitely give that a try and hope for heavenly macarons.
    Muchas Gracias!

  132. Anonymous says:

    I’m so glad I read your post. It has helped me figure out what to do with my “a little bit too runny” ganache! Just whipped it, and the flavour is that much lighter. It was perfect, thank you so much

  133. Amy says:

    Hi Aran,
    I LOVE YOUR BLOG! You such an inspiration. Tonight I made my second batch of macaroons and they are perfect. I am already planning to make some more on the coming weekend. What have you sprinkled on the white ones? You have something red sprinkled on top. They look amazing. Can you share what it is?
    Thanks so much for sharing your gorgeous photos and delicious recipes.

  134. Amy- that is strawberry powder. basically dried strawberries blended into a fine powder.


  135. Amy says:

    Hello again Aran,

    I must try find Strawberry powder, looks great!

    I tried painting my macaroons on the weekend, but each one split that I had painted. I think my brush bristles were too firm.

    I have another question. I made more macaroons on the weekend and I have more baking in the oven right now. I dont know why, but on some trays the macaroons do not develop feet and on other trays they do. Why is this? The first time it happened on the weekend, it was my last 2 trays where the feet didnt form, and tonight its the first 2 trays. The other trays baked, feet did form just not on all trays Do you have an explanation for this?



  136. Amy- when you paint the tops, if the food coloring is very wet then the tops will crack. It has to be dry food coloring or you have to let it dry out completely. any excess moisture in the macarons will make them crack when baked.

    There are different reasons why some macs develop feet and others don’t. Sometimes it’s how you have piped them, if there has been any schmear that might have made them stick to the pan. Other times it’s how long they have dried outside.

    Another reason could be that the batter ended up being handled more than necessary towards the end deflating it and then causing flatter macs. There are so many reasons and hard to diagnose without having witness the entire process. Hope that helped!

  137. Amy says:

    Yes, you’re right Aran, I was using a liquid food coloring. So I understand now why the extra moisture made them crack. So maybe I will try next time with a powder? and paint or sprinkle on?
    I guess at the end of the day, in regards to the feet issue: practice makes perfect with the macaroons. Its really hard to pinpoint my error as some trays worked and others didnt. I will keep trying to master them. My husband and friends havent got sick of eating them yet either which is a bonus :) Thanks heaps for your tips and inspiration thus far.

  138. Anis says:

    Hi Aran, I’d like to make vanilla macarons to bring to a party but I am a little bit confused as to which filling to use as I am living in a climate very similar to yours in Florida
    Do I use this ganache or the Swiss buttercream from the book? knowing that they will sit at room temperature for a few hours and can I add gelatin or corn starch to a ganache? I’d like to make something like a Laduree pyramid ;) and want to be sure that the filling will not melt or that the macarons will not turn soggy- many thanks for your kind help!

    • Aran says:

      Cornstarch won’t do anything and even gelatin ends up melting so it all depends how long it will be out and how warm. Macarons will eventually get soggy after a few hours. I would not do ganache though. You could do a jam or confiture or buttercream. Hope it works out!

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