French macarons from The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman

  • almond bakery emulsion
  • confectioner's sugar
  • egg whites
  • corn syrup
  • food coloring of your choice
  • filling of your choice
  • sugar
  • EYB Comments

    Start 5 days ahead. See recipe for filling suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start 5 days ahead. See recipe for filling suggestions.

  • darcie_b on February 15, 2017

    I've tried a couple of macaron recipes and this one provides the best explanation for each step. It's a bit fussy but the results are worth it. I didn't follow the drying instructions to the letter (I had old egg whites that were stored in the fridge but weren't air dried as the author suggests), but it turned out fantastic anyway. Ingredient proportions seem to be spot on.

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