Nancy Macarons

Made the recipe as written, with the exception of adding some vanilla extract. Nothing like the photo either in color or appearance (no cracked top, hardly expanded at all). Very thin and crunchy at 15 minutes piped at the size recommended.

Very good and a crowd pleaser. But they needed more time than 20 minutes at 350. A little almond extract would be good too.

I think that the sugar is supposed to be confectioners sugar

Other recipes similar to this specify icing sugar or confectioners sugar, which makes sense of the instruction to make a paste in the first step.

The recipe should say to use confectioners sugar or icing sugar. That would make more sense with the instruction to make a paste in the first stp.

Takes almost no time to mix! Instead of water, I used almond extract. Using a baggie, I piped out various thicknesses to see how best to pipe them in future. And when I say "pipe" I mean cutting out a small hole in a baggie and squeezing . The higher mounded cookies had the chewy macaroon filling with crispy edges. The thinner cookie had more crispiness. I liked both! Would also be delicious using different extracts: vanilla, orange,

These are super! I added some almond extract and piped them smaller than instructed. What a great recipe to use up egg whites and to make for our gluten-free friends.

These taste fine but that picture is way too misleading.

I made these in various sizes and tested out a couple additions as well. I found the best batch to be the one where I piped the macarons to be quite a bit bigger than a quarter (maybe 1.2 inch width?), piped them quite high, and where I added 1/8 teaspoon of almond extract, and 1/8 teaspoon of vanilla extract. The batch made exactly according to the recipe (yet still piped high) was a bit bland and came out too crispy when left for 15 min in an oven at exactly 350 F

Some tips I found from other blogs: -Wet the back of your measuring cup and gently press down the top of the cookie to flatten the top. -Sprinkle with confectioners sugar BEFORE baking. -Add a bit of vanilla if you want more flavor. -I piped the cookies into my macaroon mat and piped them a little higher to get the crackled top effect. So good! Nice quick cookie that I don’t have to prepare ahead of time! Also love that it’s a French classic.

Mine also came out looking very different from what’s pictured, also much lighter and without that nice, crackly texture. Overall a bland disappointment, sadly.

I bought macaroons in Nancy but they were flavored with bergamon oil. Many of the bakeries there had these for sale.