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Best French Macaron Recipe

The Best French Macaron Recipe

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The Best Macaron Recipe by Mimi

The Best French Macaron Recipe

The Best French Macaron Recipe

My first ever post on this blog! It's only fitting that I talk about my favourite item to bake. [...]

14 comments

  1. christine says:

    Hi Mimi. I was using the Italian method for making macarons. Though, I couldn’t get good results consistently. I found your website through Instagram and I tried your recipe for the French method. They came out really good. I was wondering what recipe do you use for the Italian method?
    Thanks!

    • Mimi
      Mimi says:

      Hi Christine,
      Thanks for your feedback 🙂 Really happy that you found the recipe helpful.
      I use the Italian method by Pierre Herme. It is like 95% off the recipe out there for the Italian method which uses a 1:1:1 ratio for sugar, egg and almonds. Pay attention to the same techniques as outlined in the French method as the techniques are more important than the ingredients list.
      XoXo,
      Mimi

  2. Nadia says:

    Hi mimi your fab firstly
    Once the macarons have been made and pit in the freezer how long do they keep fir once out of the freezer
    Thanks

    • Mimi
      Mimi says:

      Thanks for coming by Nadia ♥ it would depend on the filling and how much moisture there is inside. That will affect how soft it becomes after unfreezing. I would say a few days up to a week. Curds are a bit moist but ganache seem to freeze and defrost very well.

  3. Rachael says:

    Hi Mimi, I was just wondering how to make the flavourings in my French macarons.
    I want to put it in the shells not the ganache/buttercream in the middle .
    TIA for answering my question

    • Mimi
      Mimi says:

      As long as you add dry ingredients, it should work fine. Dry ingredients like cocoa powder, sesame, green tea, other teas would all work well. Although most professionals prefer not to mess with the shells and flavour the fillings only. I do believe that would be a safer way and also through osmosis, the flavourings do get absorbed into the shells. XOXO, Mimi

  4. Pa says:

    Hi Mimi, I love your tutorials! Can you do one on how to add toppings to the cookies? Every time I add toppings to my macarons shells, they always crack. Why is that?

  5. Rachel says:

    I just tried making macarons by your instructions and they turned out great! I was wondering, do you have a recipe for French or Swiss buttercream you share?

  6. Jasmine says:

    Hi Mimi! I tried your recipe and I am proud to say I have no hollows! In fact, I did two batches and they both turned out great! Thanks for showing your technique – I think that’s what made the difference.

    • Mimi
      Mimi says:

      Hi Jasmine,

      Thanks so much for your message! It means a lot! I’m very happy for you. Yes, the right techniques are very important in macaron making. Using all the right techniques makes all the difference. Hope you get a chance to make #macaronart too! See some of my other character tutorials.

      XOXO,

      Mimi

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