Comments on: Easy Macarons Recipe

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Sat, 15 Apr 2023 01:11:39 +0000

In reply to BBiswas. We are so thrilled to hear it was such a success! If you're on Facebook or Instagram and can tag @zoebakes in a photo, we'd love to see. Happy baking!

By: BBiswas

BBiswas — Fri, 14 Apr 2023 21:39:18 +0000

I have been baking desserts since I was a child – but never tried macarons before this! For some reason I believed they are really finicky and difficult to make. I carefully read and re-read Zoe’s recipe, watched the video, even contemplated taking Colette Christin’s class. Also pored over Stella Parks’ Bravetart chapter on macarons before embarking on this journey. Happy to report first attempt was a success – no hiccups at all! So much so that I was sure I was doing something wrong, that this wasn’t supposed to be easy! But no – nothing wrong. I had silpat type liners that had perfect 2″ templates built in – so that was easy. The folding was easy from Zoe’s technique of batter slumped over. I used vanilla paste as I love the little freckles of vanilla. And made french buttercream from the left over yolks to make the filling. Everything came together wonderfully. The shells slid off the silpat without much coaxing, the texture was chewy yet crisp, the buttercream was the perfect match. I do want to make them look pretty with the pastel colors, so I will use freeze dried fruit (strawberry, blueberry and apple or pineapple) and powder them to get the basic red, blue and yellow colors. Hopefully a teaspoon or so will suffice. And I can mix and match them to get green, lilac, and peach colors too! No artificial color or dye needed. Wish I could upload pictures to show you!

By: Ann Christine Hoffmann

Ann Christine Hoffmann — Tue, 23 Mar 2021 00:18:11 +0000

I love this website! Now I understand the difference between the Macaron and Macaroon! I have made mine with Coconut and called them Macaroons but I would see them in the store and they had Almond flour. I never understood why the Almond Flour was used. Now I understand they were mislabeled! I love how easy these look to make! Adding to my list to bake!

By: zoe

zoe — Thu, 04 Apr 2019 03:59:05 +0000

In reply to Anuja Khemka.

Hi Anuja,

I would go by what it looks like and maybe not what she is calling it, since people may call a stage of meringue different things. Each technique will behave differently, so I would try each and see which one you like best. If the meringue is too stiff, I find they tend to be hollow.

Thanks, Zoë

By: Anuja Khemka

Anuja Khemka — Sun, 24 Mar 2019 17:38:20 +0000

Hi Zoe,
I just purchased Colette’s class and love it 🙂 I do have a question about the meringue though. Her technique is a little different than what all other bloggers say. To me it still looks medium peaks 🙁 What is your opinion on that?

By: zoe

zoe — Sat, 12 May 2018 21:42:23 +0000

In reply to Sarah Ferris.

Hi Sarah,

Yes, you can make them slightly larger or smaller, they may just take a little longer to dry and bake.

Thanks, Zoë

By: Sarah Ferris

Sarah Ferris — Wed, 09 May 2018 21:24:32 +0000

Hi! Question for you: can you make these larger or does the recipe and cook time need to be adjusted

By: zoe

zoe — Fri, 06 Apr 2018 21:05:54 +0000

In reply to Allison Hart.

Hi Allison,

I typically use rose water that I find at the middle eastern market. I make my own vanilla and I use Lcfinn for some of the specialty flavors.

Thanks, Zoë

By: Allison Hart

Allison Hart — Sat, 24 Mar 2018 00:30:12 +0000

What type of flavor extracts do you use—rose for instance..

By: zoe

zoe — Fri, 01 Dec 2017 23:01:37 +0000

In reply to Tori//Gringalicious.com.

Hi Tori,

They are like magic, I hope you give them a try!

Cheers, Zoë