Comments on: Coffee & Baileys Macarons

By: Olivia

Olivia — Tue, 28 Nov 2023 16:57:42 +0000

In reply to Ann. Hi Ann! You should google for a vegan macaron recipe.

By: Ann

Ann — Mon, 27 Nov 2023 19:56:46 +0000

Hi we not egg any cooking what’s we use besides woutegg can tell me any recipe I make macro thank you Shere

By: Olivia

Olivia — Wed, 09 Feb 2022 17:27:32 +0000

In reply to Dorothy Daoust. Hi Dorothy! I talk about this in the Notes section above the recipe: The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.

By: Dorothy Daoust

Dorothy Daoust — Tue, 08 Feb 2022 20:36:38 +0000

Haven’t made as I need the U. S. way of baking not gramsHow many eggs, cups of sugar etc?

By: Olivia

Olivia — Thu, 25 Nov 2021 17:45:01 +0000

In reply to Nessa. Yay! That's so great to hear. So glad you loved these :)

By: Nessa

Nessa — Thu, 25 Nov 2021 05:07:59 +0000

First time making macarons, loved the flavor of the shell. I did have smaller feet but they were crisp and chewy so delicious. The ganach I felt took away from the espresso flavor in the cookie which I love. Besides the odd rounds I piped I was pretty impressed with my first time results. Great recipe!!

By: Olivia

Olivia — Sun, 21 Mar 2021 22:40:09 +0000

In reply to Tim.

Hi Tim! Hmm, that’s a good question! Are you up for experimenting some? 🙂 It might take some trial and error depending on how high up you are. I found these tips from here:

https://www.lespetitsmacarons.com/high-altitude-baking-tips
“a) decrease the granulated sugar to 125 grams from 150 grams; b) pipe after 1 hour hydration but air dry the skin/crust at room temperature for an additional hour; and c) bake on one sheetpan at 255F for 20 minutes!!!”

By: Tim

Tim — Sat, 20 Mar 2021 17:10:58 +0000

Very excited to try this recipe! I live in Denver at high altitude. What adjustments would you make? Typically with baking at high altitude, you need to decrease the sugar and baking time, while increasing the temp and liquids. Since this is so different from a cake or bread, I’m not sure what to do! Thanks!

By: Olivia

Olivia — Wed, 17 Mar 2021 22:43:07 +0000

In reply to Ash. Hi Ash! It does sound like they needed a bit more time in the oven.

By: Ash

Ash — Wed, 17 Mar 2021 20:05:07 +0000

This was my 6th try on macarons. Taste is great! I did have a problem with macarons being undercooked/very sticky with small feet but the tops look perfect and good texture. Any suggestions on what happened? My first batch was in the over at 300 for about 20 minutes! Humidity is not high and I used parchment paper and I did use an oven thermometer. My usual problem is hollow shells, these seemed not hollow but denfinetly seemed undercooked and sticky!