The Professional Student: French Macaron Edition, Method & Recipe

French macarons frustrated me as a pastry student 10 years ago when I first began attending Le Cordon Bleu in Dallas, Texas. There is a reason why good French macarons are so expensive. If you’ve never had one, please try one. You won’t regret it!

A love-hate relationship was quickly established, as I loved to eat macarons but hated making them. I forgot about them until I was forced to master them. It was a lot of trial and error, but as an entrepreneur with an entrepreneurial mindset, I persisted nonetheless.

I wanted to share my technique and recipe, and I hope you find both useful, as I have spent a lot of time perfecting these little beauties. If you have ever made a meringue or a meringue-based dessert, you’ll understand just how finicky meringue anything can be.

Please watch my French Macaron tutorial before attempting to make macarons if you are inexperienced and new to baking them.

Baking times might vary slightly on what is in the recipe that I typed up vs. what is in my video, as every oven is different. I’ve baked my macarons using how my oven bakes. You might need to increase or possibly decrease your oven baking time, so there might be a little trial and error until you have your macarons mastered.

Most importantly, have fun! It’s okay to mess up batches. Trial and error is part of the process, but believe in yourself, and don’t give up. Get creative with the French Macarons, as decorating is limited to your imagination. Below are some of my favorite French macarons I’ve ever baked.

Thanks for stopping by for another baking edition from The Professional Student. Please help support me and my blogging endeavors by subscribing, commenting, liking, sharing, or re-blogging. Thanks again, and have a great day!