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  1. Rachel

    March 9, 2008

    I can only wish you luck in this endeavor. I’ve never been able to make them work!

  2. Carey

    March 10, 2008

    King Arthur Flour has almond flour, it’s not cheap but using it was the only time I was able to make them. Trader Joe’s has almond meal (the brown skin remains) and they also turned out fine, but a little woodsy. I did try the food processing of almonds and it turned out horrible.

    I used Martha’s recipe for macaroons, using 1 1/4 cup of the almond flour. Don’t over combine the two mixtures.

  3. Gina Rae

    March 10, 2008

    I have never made the macarons myself, although I do plan on it and have done some research on the subject. A good place to start for recipe/technique would be with David Lebovitz

    Also check out this interview with Dorie Greenspan

    Here are two other places to check

    Good luck and please let us know how they turn out!

  4. Jane Flanagan

    March 10, 2008

    I made Martha’s

    I recommend adding food colour and switching up the flavours, but texture and taste-wise they were incredible!

  5. robin k

    March 10, 2008

    I want to know how they turn out, Jordan!

  6. Jean

    March 11, 2008

    Oooh, I’ve always had the impression these were difficult to make. Hope it all turns out well!

  7. Jihan

    March 11, 2008

    …Or you could just have Laduree send them to your home weekly (like Madonna and Gwyneth!).

    Macarons are just that good.

    In France, March 20th is declared as Macaron Day- so get baking, Jordan!

    Read more about Mac-Day:

  8. Jihan

    March 11, 2008

  9. Anonymous

    September 29, 2008

    you won’t be able to do it ha ha ha

  10. jordan

    September 29, 2008

    I already did do it. 🙂 They were delicious.

  11. CIA-Cooking In An Apron

    November 1, 2010

    I just too a class on parisian macaroons ( and they turned out awesome!!! Feel free to look at my blog to check out the class results and recipe!

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