Bouchon Bakery: French Macarons Print Recipe Print Recipe

I visited Bouchon Bakery in Napa last weekend just for these [not-so-petite] macarons and a coffee. My family witnessed me turn into a giddy little girl. Even though I can’t eat over half the baked goods in most bakeries, I can’t help myself, I always have to visit. Basically, sugar [& coffee] make me smile.

Did you know macarons are gluten-free? Basic ingredients for these lovely french confections are ground almonds, confectioners’ sugar, egg whites & regular white sugar.

If only I could let go of my perfectionist state of mind, I’d give these little beauties a try. Maybe if I say it aloud and make a commitment to you, I’ll actually make do it. How about I’ll do it, if you do it? No? Okay, fine. I’ll make these before October 1st. <shake>

When I do attempt the french macarons, I’ll most definitely be following this Macaron tutorial from Helene of Tartelette, the macaron expert.

… and the hazelnut. not pictured because I ate it. all.

Here’s a nice little Introduction to the French Macarons [via Serious Eats]

Macarons from around the web…

PB & J Macarons – Tartelette

Cherry Blossom Macarons – Cannelle et Vanille

Macaron Pops – Bakerella

Basic Parisian Macaron – LA Times

Vanilla Bean and Blueberry Mascarpone Macaron – Food for my Family

Pistachio Macarons – Annie Eats

[Photographed by Lisa Thiele | With Style and Grace]

Have you made macarons before? If so, what are some [or one] tips you’ve give to a newbie?

Have a favorite flavor combination?

Or is that you on the other end of the cash register purchasing them? My current stance.

If I attempt, will you?

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  • http://adailysomething.blogspot.com/ Rebecca – A Daily Something

    I just made them last week and it took 5 hours….I was happy with the way approximately 15 of them looked…which was just enough for the photo shoot 😉 My advice would be take your time, make sure you beat the eggs to perfection, don’t overcook them and try to make them very uniform circles. 🙂 I used Martha’s macaron recipe (http://www.marthastewart.com/319525/parisian-macaroons) and it was fantastic!

  • http://www.thecookingvent.blogspot.com Rebekah Jackson

    I tried them… once… and they were a disaster! But I plan on trying again! Mine were super runny in the batter, and they never set up on the pan, running all into each other. 🙁

    I will definitely give it another go, but want to read around for a bit.

    I followed Bakerella’s tutorial, which I believe was adapted from Tartellete’s… I know it was me, because these two ladies are fantastic!

    My one recommendation (even though my trial was a miss) – you HAVE to use a kitchen scale!!

  • http://thefauxmartha.com/ Melissa @ thefauxmartha

    I’ll attempt with you! I’ve tried twice, both times not super successful. Must try again!

  • http://heartofablonde.com Molly

    I’ve never tried making them but am tempted to! If you try, I’ll try 🙂 xo

  • Linda Baker

    Love the photos!!! Beautiful

  • http://engineeringdeliciousness.blogspot.com Sarah

    Looks like I have a weekend project! 🙂

  • http://Blueskymusings Mattie

    Scary! They always look so pretty. None of my baked goods ever look so clean cut and pretty. But if you try I’ll try. We can make a whole event out of it! Middle of September could be Macaroon day.
    Lets go.
    mattie

  • Tory

    I had just been thinking about making them after realizing they are indeed gluten free. I had some AMAZING ones on vacation that were chocolate….Mmmmm 🙂

  • http://ingredientsinc.net Alison @ Ingredients, Inc.

    I know these are amazing! Your trip sounded incredible. You have the life girl

  • http://sweetalchemies.blogspot.com Maia

    I actually made pistachio dark chocolate macarons with sea salt last week (and posted about it on my own blog)! It was surprisingly easy, thanks to a great and incredibly detailed recipe! Pistachio is my favorite, too, so I had to make those for my first attempt. Don’t be afraid… go for it! 🙂

  • Annett

    I made them the first time using a recipe from Bon Appetit magazine in December. I was so nervous about over-whipping the egg whites because the were so specific about avoiding it that I think I underwhipoed them and ended up with really flat wafers the first try. My second batch was much better but after reading Martha Stewart’s recipe, her methodology made a lot more sense. I’ll try her recipe next time for sure.

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