Macaron Mania: The Recipes of the World’s Top Pastry Chefs

When I first wrote a recipe tutorial for French macarons in 2012, I couldn’t have imagined that, even to this day, it would be the most popular post on IronWhisk. Back then, the macaron craze was just gaining steam. Today, the almond-meringue cookies, which sandwich a ganache or jam filling, are ubiquitous.

Macaron Mania: Testing the Recipes of the World's Top Pastry Chefs

The macaron’s popularity means a plethora of surprisingly different recipes are available to play with. What, then, is the best way to make this famous cookie? Over the past few weeks, I have made it my mission to find out. After getting my hands on the formerly secret recipes of the world’s top pastry chefs, and baking dozens of batches and hundreds of macarons, my side-by-side tests and surveys provide the much-needed answers.

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Pistachio Macarons & “Macaron Myths”

Hi, it’s me. You might remember me (Ilan), you might not. It’s been a while… seems like forever, really. But I’m back!

Pistachio macarons with pistachio buttercream recipe + cracking down on macaron myths: what's true and what's not?

Well, I’ve never actually been gone (from Twitter, at least). I’ve been spending the time working on a new project that I briefly discussed in my last post, and which I’ll talk more about in a future post. With all the time that I’ve been investing in it, there hasn’t been much left for IronWhisk. But now I’ve finished my first year of university! That means I have all summer to share lots of great food with you. First up though, I want to talk about “macaron myths”.

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Matcha Green Tea Macarons

Matcha, if you have never heard of it before, is a strikingly coloured green tea powder from Japan. Unlike most teas, which you can prepare by soaking a teabag in water, matcha is meant to be stirred in and dissolved in the water.

Matcha green tea macarons with matcha buttercream. Don't you just want to click for the recipe? Yes you do.

Matcha is a little bit like hot chocolate mix, except much greener and without the taste of hot chocolate.  I guess the only similarity really is that both powders are soluble in water.

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