It seems that more and more people are catching on. Recently, Making Macarons: A Trend That Keeps on Trending appeared on Huffington Post and if after all the years these guys are still interested and writing about the macaron then the macaron obsession must be still on! The reporter admits that ‘not a week goes by that I don’t get an email from a reader who is attempting to make these little French pastries, asking for advice and guidance on wrangling a persnickety macaron recipe.’

Macaron shops seem to be opening on every corner and you’ll find them in specialty bake shops, major coffee and bakery chains, and pâtisserie boutiques. Media reporters keep finding new angles to write about this luxurious confection. Why so much interest? Well, it’s obvious, really. It’s an addictive little cookie. 😉

I believe that anyone can make delicious macarons with the aid of The Macaron Master – I love watching mine as they puff up in the warmth of the oven. Of course, eating them is even more fun! And, unfortunately that never lasts too long. Though I try to control my sweet tooth a little …I try! Maybe next time. 😉

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Just Jared reports American singer-songwriter Lana Del Rey was spotted in Paris, France. I guess there’s nothing out of the ordinary here … who doesn’t love visiting Paris?

The singer was there to enjoy fashion week, do some shopping and enjoy city life in Paris. Sounds like fun! Of course, you can’t visit the city of superb gourmet reputation without sampling one of their sweetest little treats – macarons.

So, did Lana Del Rey yield to the macaron temptation? How could she resist?? Apparently, she stopped at a bakery to pick up some macarons.

Congratulations Lana! We’d love to see you enjoy the macarons in public but they are not the kind of treats you eat in a hurry.
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You need to tune out all distractions, set the right mood, close your eyes and let the flavours dance in your mouth!

You definitely want to do it in private.

Psst… Did you know that The Macaron Master brings the sweet confections from Paris right into your own kitchen? Click here to learn more.

On the weekend I went to Lindt for macarons! Well, so I thought. Lindt don’t call their macarons ‘macarons’ but delice!!! At, first I thought it was some kind of a mistake as they surely look like macarons and the majority people in the shop were ordering macarons but then I picked up a Lindt macaron brochure and to my surprise it was all about their Lindt Delice Collection!

So I ordered some and went in to my little macaron ritual thinking why is this little cookie called a delice? Have to confess: I still have no clue! They look like macarons to me. Here’s the three I ordered…

Champagne macaron, cocoa macaron and vanilla macaron – sorry delice! But you know what I mean :). I am just going to call them macarons from now on, ok? My favourite out of the three macarons? I have to say it was the Cocoa macaron! The cookie was full on the inside and smooth on the outside. The velvety filling was divine – it just melts in your mouth. The other two flavours were okay but there was something about the dark Lindt chocolate.

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Gillian Young is gorgeous and funny! She made this great video to help macaron lovers from around the world decide who really makes the best macarons. Who really sets the macaron standard? Some Parisian bakery for sure, right? But which one?

Pierre Hermé OR Ladurée?

Pierre Hermé macarons are characterized by exotic flavours, overgenerous fillings and melting, fluffy insides that just…well, melt in your mouth! Ladurée macarons are exquisite jewels that look sensational and taste amazing.

According to Wikipedia “[Pierre] prefers discreet pastry decors and “uses sugar like salt, in other words, as a seasoning to heighten other shades of flavor. He often makes daring use of savory ingredients in his desserts: traces of balsamic vinegar, Parmesan or olives in his cakes and layered dessert creams; he has even used grilled corn in a cake.” Ladurée, on the other hand, “is known as the inventor of the double-decker macaron, fifteen thousand of which are sold every day. They are still one of the best known makers of macarons in the world.”

But which one is the better macaron?
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[drum rolls]

Just watch Gillian enjoy her macarons and decide for yourself…the video goes for just, oh, who cares?! Let’s watch it!

Looking for a recipe for macarons – [clue] the hyperlinked text on the left!

So you have finally decided to bake macarons – CONGRATULATIONS! Don’t worry that it’s one of the most difficult cookies to make so that chances of you failing at your first, second, third attempt is very likely.

Ok, macarons are not that hard to make – if you want to make bakery-quality macarons then yes, they aren’t easy. Macawrongs, on the other hand, are less challenging but there is no fun in making those! Not talking about the cups of wasted almond meal! That’s why I published The Macaron Master to help you create bakery-quality macarons that look amazing.

Many people focus on different variables when making macarons. What’s important is that everything about your macaron is smooth. Macaron filling should be firm but smooth and light. If the filling is grainy or you use too much filling then your macaron experience will be ruined!

With macaron filling a general idea is that the cookie-to-filling ratio should be between 1:1 and 2:1. Use too much filling and it will squeeze out when you take a bite.

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If your macaron shells are uneven or have bumps then you’re probably not sieving the dry ingredients properly. I recommended that you sieve them twice if you want smooth macaron shells. You should also use a sieve with very fine holes – not easy to clean but produces finer macaron mixture.

The macaron shell should be thin and crisp producing a slight crack when you bite giving way to light, soft, moist, and slightly chewy interior. If it is too chewy then you have probably overworked the batter!

Macarons use a lot of sugar so be sure to add a pinch of salt if you find the sweetness a bit overwhelming.

Macarons are generally sweet…very sweet! I don’t mind sweet stuff as long as ‘sugar’ doesn’t really knock my taste buds out!

In fact, I am not a big fan of sugar. I stopped sweetening my tea in my early teens. So while I love my macarons I want to taste the different flavours and textures of the macaron, the velvety smoothness of fillings without any sweet aftertaste.

That’s why I pick French over Italian macarons any day of the week as the latter tend to be overly sweet.

Of course, you can tame the sweetness and by all means do not alter your macaron recipe by subtracting the sugar. The right way to make your macarons less sweet is to add a pinch of salt to the dry ingredients. Salt is used to tame the sweetness of sugar.
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How can the two opposites (sugar and salt) work together – I have no Idea, but adding a pinch of salt makes a huge difference.

Give it a go!