Martha Stewart's "French Macaroons"
 

Hi this recipe was on the Today show today

http://www.msnbc.msn.com/id/9887837/

Not trying to start a war, though I've not thought highly of Martha's recipes in the past (think she is better at home tasks other than baking) but some people feel they've never met a macaroon (or macaron) they didn't like, so thought I'd provide the recipe link.

Was she inspired by those prison menus she had the pleasure to review? Perhaps some inside info on the recipe?

Her stockholders wish she was still there as the price has fallen about 40% she got sprung.

Who out there, who has been to Laduree in Paris for their macaroons, has the time to make Martha's macaroons and then give us some feedback to see how they compare.

3 sticks of butter, more than 3 cups of sugar for 30 little macaroons – oh my! I am afraid this would get me started downhill through Thanksgiving and Christmas.

Although I love to bake, I will have to pass on this one. I’ll have my first macaroon as soon as I get to Paris.

Sampled macaroons for the first time in October, and Laduree's were wonderful! Even got a box of 6 home in my carry-on without smashing them! The caramel was divine!

Thanks for the link. I'm going to try to make them - the last recipe I tried wasn't so hot so I don't have anything to lose!

The best macaroons I've ever had were from a Greek restaurant in Greektown in Chicago. Really. Even better than Laduree...

The macaroon cookie part of the recipe looks about right. For only God knows why the Hotel duPont here in town is 5stars...they make a helluva macaroon. Martha's is close.
3 sticks of butter is for the buttercream filling.

Oh my goodness...they sound wonderful!

The only thing keeping me from a trek to the kitchen right now is the fact that my ovens are dead! They died on Sept. 23.
Apparently the control panel which operated both ovens is bad, and GE says they don't have any panels. They sould "be in" Friday, Nov. 4, but no guarantees.

I'm going mad without my ovens!

Byrd

Here is the recipe I found in my new French cookbook but have not tried yet.

Macarons de Nancy--At the time of the French Revolution, when the monastic orders were dispersed in 1792, some nuns found refuge at the home of a middleclass family in rue de la Hache, Nancy. To pay for their lodging they baked these little delicacies, and so great was their success that the nuns who began selling them became known as the "macaron sisters."

2/3 cup (5oz) superfine (caster) sugar
1 1/3 cups ground almonds
2 egg whites
1 tablespoon powdered sugar
*mix sugar and ground almonds in mixing bowl. Add egg whites and beat rapidly with a wooden spoon until well mixed. Cover bowl and refrigerate for at least two but not more than eight hours.*Preheat oven to 350 degrees. Lightly oil a baking sheet and line with waxed paper; oil the paper. Divide the dough into 12 balls, shaping them withwet hands. arrange on the waxed paper and flatten into discs 1/4 " thick. Sift the powdered sugar over them.*Bake the macarons for 15 minutes or until barely colored.*Place the waxed paper on a wet tea towel and let macarons cool completely. They will come away from the paper very easily.
Makes 12 macarons/macaroons
There is a picture and they look wonderful but there is no mention of any filling!

my absolute FAVORITE. I'm in London more often then I am Paris, and I get my macaroon fix at Paul's--there's one near Covent Garden, on Bedford Street.

In New York, they're hard to find-Fauchon is one of the few places I've seen them, but they seem to always be out of my favorite flavors (hazelnut and pistachio).

love love love french macaroons.

They may not be the same quality as Laduree, but the french bakery one block from my house in SF makes some lovely macaroons--carmel, hazelnut, coffee amoungst others--so no need for Martha's recipe.

SAB - what is the name of the French bakery in SF with the macaroons and where is it located? I've been dying for good macaroons ever since I visited Laduree heaven last year, and I'll definitely trek into the City from the South Bay to get a fix!

It's Boulange de Cole in Cole Valley; I have friends who live in the Marina who love the macaroons at Boulange de Polk,(Green and Polk) and others who swear by those at Bay Bread Boulangerie on Pine. So there you go hazel 3 places to do a comparative taste test.

Oops, posted to fast, meant to add. Since all three places are run by Bay Bread, I can't see how the macaroons are different, but some people claim they are--something about the distant to each location from the place the macaroons are baked. I'm just happy that I can roll down the hill on a Saturday morning and get one carmel and one hazelnut and a cafe au lait.

I'm afraid that's not a real French macaron recipe. Real macarons don't have flour in them - mostly egg whites & pulverized almonds - like Nini's recipe!!

SAB,

Have you tried the macaroons at Miette Bakery at the Ferry Building in SF? We had them several times and are quite pleased. In Paris, Laduree is our favorite (over Paul, Gerard Mulot, and others).

When were in Chartes earlier this year. There was a shop (the name escapes me at the moment) that also had excellent macaroons.

Woody

No I haven't Woody. As the bakery is one block from my house and I pass it at least twice a day, I have to I limit myself from indulging not only there but elsewhere. It's bad enough that I know the days that they are fresh baked!!!

SAB,

I admire your willpower.

Woody