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French Macarons, Gemma Stafford, Bigger Bolder Baking, Recipes

French Macaron “Jelly Donuts”

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Hi Bold Bakers! I’ve received a lot of requests for French Macarons but I couldn’t just make ordinary ones. Instead I created a boxful of colorful French Macaron Jelly Donuts that are beautiful and delicious. Find out how to make your own flavors by watching this BIG & BOLD episode!

Use this Stencil to Pipe Your Macarons

4.72 from 7 votes
French Macarons, Gemma Stafford, Bigger Bolder Baking, Recipes
French Macaron "Jelly Donuts"
Author: Gemma Stafford
  • * Note: It is important that this recipe is measured in grams to get the exact quantities
  • 55 g almond meal , (aka ground almonds/ almond flour)
  • 100 g icing sugar
  • 25 g caster sugar
  • 50 g egg whites just make sure they are room temperature (I age mine by cracking leaving the whites out at room temp for 24 hours, it is much better for macaron making)
  • For the Buttercream , use my Best Ever Vanilla Buttercream recipe.
  • 2 1/2 tbsp raspberry jelly/jam
  • Extra jam for the center of the macaron
  • For the Donut Glaze:
  • 1 cup icing sugar
  • 1 tablespoons water (more might be needed)
  • An array of colored sprinkles
  • Use the stencil image above
  1. Beat egg whites on low speed in a medium mixing bowl until it reaches soft peaks. Turn the mixer on high speed, gradually add caster sugar and beat until it reaches stiff peaks and becomes shiny.
  2. Sift the almond flour and icing sugar over the meringue. Work the small lumps through the sieve with your fingers. Set aside the almonds that don't pass through for another recipe.
  3. IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
  4. Fill a piping bag with the macaron mix fitted with a number 5 nozzle (around ¼ inch thick ). Slowly pipe a round macaron for the base and a circle with a hole in the center for the top of the donut macaron.
  5. Place your stencil (link above) on a thick bottomed baking tray. Lay parchment paper over it. Remember that the mix spreads once piped so leave room for it to spreed. Continue with the whole sheet unitl the mix is gone. Gently tap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
  6. Leave shells on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
  7. Preheat your oven to 300 degrees F (temperature varies depending on your oven
  8. Bake for 15 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. If they do not remove easily from the tray that means they need more baking.
  9. For the jelly buttercream, beat butter until smooth in a medium mixing bowl with an electric mixer and then add icing sugar and beat on high until light and fluffy, around 4 minutes. Add raspberry jam and beat until combined, you can adjust to taste. When smooth, scoop into a piping bag and chill in the fridge.
  10. To make the donut glaze mix together the icing sugar and water to make a smooth, glaze. If too thick, add a drop of water at a time to get desired consistency. Color your glaze if desired to make colorful donut varieties.
  11. Assembling the macarons: Drizzle your glaze over the top part of the donut macaron and decorate with sprinkles. As the glaze sets, pipe the raspberry buttercream around the bottom shell of the macaron leaving space in the center. Add a drop of raspberry jelly in the hole to make a jelly center.
  12. Place the top of the donut macaron ontop of the jelly base and press gently.
  13. Once assembled with filling, eat within 24 hours. These macarons make fantastic gifts! 🙂



6 Images
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Julie Nolan
Nabila Bhayat
Fatima Khan
Fatima Khan
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. jasmine g on August 26, 2019 at 12:24 pm

    hi gemma
    i love your recipes .since i am vegetarians and do not use eggs,please can you guide about replacing eggs in making french macarons.
    thank you.

    • Gemma Stafford on August 27, 2019 at 4:28 am

      Hi Jasmine,
      French Macaron is a tricky thing to make. The answer is aquafaba, and I have a recipe coming soon for this. Meanwhile, Google is your friend.
      It is not impossible, but you do need to pay attention to the instructions,
      Gemma 🙂

  2. Chibest on June 19, 2019 at 9:19 am

    Hi Gemma I love your videos so much….please ma how can one download it….

    • Gemma Stafford on June 19, 2019 at 3:55 pm

      You can always watch my videos here on the website or on YouTube and Facebook 😊

  3. Quy Nguyen on November 10, 2018 at 6:43 pm

    Can I use chocolate filing for macaron donut 🍩?

  4. Suzypozy on August 17, 2018 at 4:40 am

    How can i send u a picture of my macarons

    • Gemma Stafford on August 17, 2018 at 10:29 am

      Hi Suzy,

      Go below the recipe and you will see a button ‘Submit photos here’. Just click there and follow the instructions.

      Can’t wait to see them 🙂

  5. Suzanne on August 17, 2018 at 4:34 am

    Hi gemma
    I love all your videos and ideas.
    This is my first time making macarons and honestly you make everything look easy.
    I’m waiting for them to rest and 1 mistake i made was adding a little too much in the circle, but i can’t wait to see how they turn out. Also i doubled the quantity as next time im making quadruple!

    • Gemma Stafford on August 17, 2018 at 10:38 am

      Hi Suzanne,

      Delighted to hear that you like my videos. Please share a photo on the website as I’d love to see them.


  6. Fatima Khan on August 15, 2018 at 12:03 pm

    Thanks Gemma! I used a famous Macaron recipe and I ended up with Nilla Wafers, I remembered I had seen your Macaron video on your Facebook channel and I pulled up the recipe and tried it.
    I tried following your recipe to a T. I had some batter left in the piping bag so I decided to try baking them without resting and the shells were too delicate and hallow. Then I put in the tray that had rested and they came out Devine! Thank you for the macronage steps(I realized I had undermixed the first time) and also the resting makes all the difference for me as well as lowering my oven temperature by 10 degrees and cooking for 1 minute longer(my oven in general is too hot).

    For those who are getting cracks and hallow shells: lower the oven temperature(I lowered mine by 10 degeees).

    For those who are getting Nilla Wafers you’re undermixing during the macronage process(undermixing when combining the almond flour and powdered sugar to the egg whites). Go for one or two more folds.

    Thanks Gemma! This is the first recipe of BBB I’ve tried and I can’t wait to try more! Also I LOVE the videos! You’re awesome!

    • Gemma Stafford on August 16, 2018 at 3:44 am

      Hi there Fatima,
      I saw, and they are truly perfect, well done you. Yes, it is a learning curve, I cannot say I was too proud of my first attempt either.
      Thank you too for your kind words, and for submitting a photo to encourage others.
      It seems that this is a recipe which resists, and then you get it right, and then it never goes wrong again, for some odd reason!
      It is great to have you with us,
      Gemma 🙂

  7. Dianne on August 8, 2018 at 9:08 am

    How many eggs is 50 g? I know we are suppos to use egg whites but I don’t know how to measure out the 50 g from a whole egg. Thanks!

    • Gemma Stafford on August 9, 2018 at 7:15 am

      Hi Dianne,
      A very large egg will be in the region of 65g out of the shell. A large egg will be in the region of 58g, and a medium egg will be in the region og 50g.
      Any egg will be 1/3 yolk 2/3 white.
      The size of an egg will vary from place to place, and will be given a different size too, so you must know what you are dealing with where you are. You can weight if you wish, but i think it unnecessary. I never do.
      Use the above as a guide, or weight the whites for the whole recipe. 50g is 1.7 ozs.
      I think you can use the very large egg, this is just called a large egg here in the US, that will do it for you,
      Gemma 🙂

  8. Nabila Bhayat on July 12, 2018 at 3:17 am

    Oh my gosh this was my first time and they turned out great! I’ve posted a picture of them at the top although I didn’t make them donut shaped. I was so scared to try macarons that I’ve put them off for months. I’ve watched tons of videos and tutorials and I must say that as always yours has been the simplest yet most explanatory! It did however take me 62 folds to get my batter to lava like consistency. Thank you Gemma for your amazing work. Love all your videos and recipes!

    • Gemma Stafford on July 12, 2018 at 4:18 am

      Hi Nabilia,
      WOW! seriously perfect macaron. Thank you so much for letting the other Bold Bakers see these, and also for the tip about folding, you really got it right. I can tell you my first attempt was nothing like this 😉
      Thank you for being in touch, I am delighted,
      Gemma 🙂

  9. Fatima on March 5, 2018 at 3:30 am

    Hi Gemma, love ur recipes, would like to know if I can make chocolate macaroons with this recipe and if so how much cocoa powder will I need, thank you so much for all your tips and tricks

    • Gemma Stafford on March 5, 2018 at 3:55 am

      Hi Fatima,
      Add 2 – 3 tablespoons of unsweetened cocoa powder to the dry ingredients, and either pulse them in a processor, or sieve to aerate.
      That will do it for you,
      Gemma 🙂

  10. Julie Nolan on January 14, 2018 at 6:31 am

    Gemma, please save my macarons!
    I followed the recipe but my batter seemed too thick! How do I thin it out once I get to the point I’m ready to bag and pipe?
    My macarons pretty much exploded in the oven! Is it because of a thick batter?
    Where do I post a picture?

    • Gemma Stafford on January 15, 2018 at 6:23 am

      Hi Julie,
      I took a look at your photo, and first of all let me say, that despite these falling apart a little, you got a good shape, and a ‘foot’, a lot better than my first attempt at these. If you take a look back at the recipe you may find the thing you need to correct. I thikn it was a mixing issue.
      IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
      This is what loosens the batter, and makes it easy to pipe.
      Apart from that the oven temperature needs to be 300F/145C or so.
      When using a fan assisted oven you may need to drop the temperature back by 5 – 10 degrees.
      I think you did very well, do not beat yourself up, many practiced chefs would not get this result,
      Gemma 🙂

  11. Addalina on October 13, 2017 at 8:54 pm

    hi gemma,
    so I have still been trying to figure out how my macarons are not turning out right, but I have been reading other recipes, and would it be best to use meringue powder in order to stabilize my egg whites?

    • Gemma Stafford on October 14, 2017 at 7:12 am

      Hi Addalina,
      I do not use a meringue powder!. Warming the sugar can help to stabilize the whites, but what really matters is folding, lightly, carefully, and using a fine ground almonds/almond flour too. This is a trick thing, until you get it right, then it is plain sailing!
      Gemma 🙂

  12. Aarti on July 23, 2017 at 2:54 am

    How can I make this eggless

  13. Annaowuor on June 13, 2017 at 5:20 am

    Dear Gemma I live in Kenya we don’t have almonds there are REALLY expensive what should I use instead

    • Gemma Stafford on June 14, 2017 at 9:04 am

      Hi there,
      There are a number of suggestions for making your own macrons without almonds, sunflower seeds being one. Generally macrons use an almond meal, or almond flour, but this may also be difficult for you to find. I have not tried alternatives to this. I suggest you do a little research online, to see what you find to suit what you have available to you.
      I will add the gel coloring idea to my list, I need to do some experimenting with this too!
      Thank you for being in touch,
      Gemma 🙂

  14. Addalina on June 8, 2017 at 11:36 pm

    Do it leave the egg whites in a lock lid container for 24 hours or do I leave the eggs at room temperature by themselves?

    • Gemma Stafford on June 9, 2017 at 2:47 am

      Hi adelina,
      This really depends on the room!
      At temperatures above 18C or so I would refrigerate, then remove to room temperature about 30 mins before using.
      I wish you every success with macarons, they take a little practice, follow the recipe exactly!
      Gemma 🙂

  15. Addalina on June 7, 2017 at 7:48 am

    Well I feel I have not perfected them yet, somehow my macarons come out of the oven the top of the macaron is hollow and very easy to break, why is that? Also does aging my eggs really help the macarons?

    • Gemma Stafford on June 7, 2017 at 5:02 pm

      yes, age the eggs. It helps with making them and the flavor.

      Maybe try moving them on a different shelf in the oven. I’m not a macaron expert so I don’t know all the fixes for them unfortunately.

      • Addalina on June 7, 2017 at 5:39 pm

        How long should I age my eggs?

        • Gemma Stafford on June 7, 2017 at 9:20 pm

          as short as 2 days and as long as 1 week.

          • Addalina on June 8, 2017 at 9:40 am

            do I leave the eggs in the refrigerator or at room temp? I have been reading and some other people say to separate then leave egg whites in the refrigerator overnight?

            • Gemma Stafford on June 9, 2017 at 3:22 am

              Got this one I think!
              Separate, and leave at cool room temperature, refrigerate if room is very warm. Remove to room temperature for about 30 mins before baking,
              Gemma 🙂

  16. Addalina on June 6, 2017 at 3:58 pm

    Hi Gemma
    I have been practicing on perfecting my macarons, but I wanted to know if measuring my ingredients cups is why I am not getting the perfect macaron? So young think it is necessary for me to get a kitchen scale? I have seen other recipes that put the measurements in cups


    • Gemma Stafford on June 6, 2017 at 6:11 pm

      Hi Addalina,

      So you nailed it! the reason I give weights in ounces and grams is because this recipe has to be even more precise than most recipes. use a scales and weight in ounces or grams and I bet they will work out.

      Best of luck,

      • Addalina on June 6, 2017 at 9:51 pm

        So I should invest in a kitchen scale? I feel my macarons areon thier way to perfection I just want to know I got a kitchen scale would be better than measuring cups

        • Gemma Stafford on June 7, 2017 at 1:05 am

          If you can afford a digital scales it is the most accurate way to measure. Some recipes are very precise. Cups measure by volume, not weight, and are a matter of practice, and confidence too!
          For fine detail I like to use the digital scales. If you are managing without then you are really doing a great job, and I will be happy to see your results. Macarons take practice, good job you!
          Gemma 🙂

  17. haileybug on May 17, 2017 at 1:23 pm

    Can you make something without nuts and caramel?

    • Gemma Stafford on May 19, 2017 at 3:45 pm

      Hi Hailey,

      Check out all the recipes on my website. There are tons without nuts.


  18. Addalina on May 8, 2017 at 6:22 am

    Hi Gemma
    I am a big fan of your recipes and I have been trying to perfect my macarons cause every time I make them something goes wrong, and I did not realize that I was not aging my eggs, how can I age my eggs? Do I lock them in a glass container with those seal lock lids?


    • Gemma Stafford on May 8, 2017 at 12:20 pm

      Hi Adelina,
      No! you just use eggs which are a week or so old, at room temperature too.
      Most of the eggs we but in store are already a few days old, so do not fret about this. Do leave them at room temperature for some time before you start to use them, that will be sufficient. This is a learning curve. Getting the mix just right takes a bit of practice, so start with a small batch,
      Gemma 🙂

      • Addalina on May 8, 2017 at 6:40 pm

        So I just need my egg whites to sit at room temperature, for how long would you say be sufficient amount of time?

        • Gemma Stafford on May 9, 2017 at 1:52 am

          Hi Addalina,
          Not the egg whites, the eggs, in the shell. This will keep the egg whites in good condition.
          A few hours/a day would be sufficient.
          Gemma 🙂

  19. Lian Arguin-Laverdière on April 28, 2017 at 10:54 am

    Red velvet macaron recipe would be awesome!!

    • Gemma Stafford on April 29, 2017 at 2:03 am

      Thank you, I will add this to my list,
      Gemma 🙂

  20. Heng Wee Theng on February 19, 2017 at 11:24 pm

    Hi Gemma! Is it possible to substitute the sugar for the shells with honey instead? Thanks hehe

    • Gemma Stafford on February 20, 2017 at 11:56 am

      NO! that will not work for you. Macaron is a tricky thing to get right, and changing the recipe will not be the way to go about it, I think you will be disappointed 🙂

  21. Adelina on August 27, 2016 at 7:46 pm

    Hi Gemma
    Can I use pat flour instead of almond flour? If not is there anything else I can use?

    • Gemma Stafford on August 28, 2016 at 2:11 am

      Hi Adelina,
      I am not sure what you mean by ‘pat’ flour.
      Do you mean potato flour?
      If you are avoiding gluten do check out gluten free app purpose flour if it is available to you. I am a little stumped!
      Gemma 🙂

      • Adelina on August 28, 2016 at 8:39 am

        Hi sorry I meant to write oat flour, if not can I do like walnuts?

        • Gemma Stafford on August 29, 2016 at 12:46 am

          Hi Adelina,
          I do not think this will work for you. Oat flour has no gluten. Now I do not know what you mean by walnuts!!
          Check out a gluten free site, such as Gluten Free Girl which may help you, i cannot know what you have available to you,
          Gemma 🙂

  22. asherlina5678 on August 22, 2016 at 2:45 am

    hi gemma,
    could you try to make macarons without nuts as i’m allergic

    • Gemma Stafford on August 23, 2016 at 2:55 am

      NO! almonds are the main ingredient in this recipe 🙂

  23. Adelina on August 20, 2016 at 11:48 am

    Hi Gemma
    For these macaroons can I use all purpose flour instead of almond meal? And also if I wanted to make them filled with chocolate ganache could I do that?
    Could I also put the batter in separate bowls to make different color macaroons?

    • Gemma Stafford on August 21, 2016 at 2:20 am

      Hi Adelina,
      NO! Macarons are almonds, this is the primary ingredient, and the only thing which works.
      You can of course use a ganache as a filling for these, and indeed color them to suit you,
      Gemma 🙂

      • Adelina on August 21, 2016 at 8:33 am

        Hi Gemma
        Okay thank you so much

  24. Hafsa on July 9, 2016 at 9:18 pm

    Hii , do i mesure my eggs 50 grams before aging or after ? Coz if i did it before aging it usally goes down to 40 grams !

    • Gemma Stafford on July 10, 2016 at 2:24 am

      Hi Hafsa,
      Yes, you are right, the weight will drop slightly when the egg whites are aged. You measure after they have been left to age a little. This is why they work best for this recipe, they really concentrate,
      Gemma 🙂

  25. Eliza on May 7, 2016 at 7:35 pm

    Hi Gemma,
    Can these macarons be baked in a toaster oven?

    • Gemma Stafford on May 8, 2016 at 2:53 pm

      Aslong as it’s not tempermental and the heat isn’t patching them go ahead. It really depending on your toaster oven. 🙂

  26. Lynn on April 7, 2016 at 4:20 am

    Hi, Gemma! I was wondering can I substitute almond flour with all-purpose flour? Thank you!

    • Gemma Stafford on April 7, 2016 at 11:53 am

      No, sorry Lynn. That will not work for this recipe. Your macarons will not be macarons without the almond flour. They will turn out more like cookies, I believe. For the best results I recommend following this recipe exactly. Hope this helps 🙂

  27. Seline on April 7, 2016 at 3:20 am

    Hey, Gemma! I really want to know can I substitute the almond flour with all purpose flour? Thank you!

    • Gemma Stafford on April 7, 2016 at 11:52 am

      Thanks for your question, Seline. Leaving out the almond flour will not work for this recipe. You will end up with just a cookie, rather than a macaron-style cookie. I would recommend following the recipe exactly for the best results. Hope this helps 🙂

  28. Seojean on February 29, 2016 at 5:42 pm

    Hi Gemma.
    I love all your recipes and most of them come out wonderful. I made these macarons twice but both times my macarons came out with wrinkled tops and ugly feet. I really don’t know what I am doing wrong. Help!

    • Gemma Stafford on March 1, 2016 at 3:04 pm

      Hi Seojean,
      This is a tricky recipe!
      Two things to consider.
      1. Do not over-mix. All nice and lightly handled.
      2. Allow to stand before baking to form a skin on top and prevent the wrinkles.
      The ugly feet made me laugh!
      Gemma 🙂

      • Seojean on March 11, 2016 at 4:43 pm

        Thank You Gemma,
        Thank you for the tips, I finally made successful macarons!

        • Gemma Stafford on March 12, 2016 at 4:05 am

          I am so happy to hear that, this is a very difficult recipe for some professional chefs too, so well done you,
          Gemma 🙂

  29. Vahideh on January 10, 2016 at 2:37 pm

    Hi gemma
    Could you please tell me the icing suger have corn starch?
    How much do i tap the piping shell on bench?
    Have a good day

    • Gemma Stafford on January 11, 2016 at 1:39 pm

      Thanks so much for your question and for visiting my website. Most icing sugars have corn starch in them. Hope this helps 🙂

  30. Cicilia on January 2, 2016 at 6:16 am

    Hi Gemma,

    I really love all your recipes and im a huge fans of yours.
    I tried to make macaron before but no matter how long i leave the shell to dry, it never get dry. Can you tell me why?
    By the way, im staying in Indonesia. Because you are mentioning it dislike humid.
    If it because of the weather, then can advise me how to make the shell dry?

    thanks a lot

    • Gemma Stafford on January 15, 2016 at 6:20 pm

      Hi Cicilia,

      I’m delighted you love my recipes. Thank you so much for trying them. So, the macaroon can be a nightmare. I think it could be the humidity that is not allowing them to dry. I know it is frustrating but the only solution I can give is put them up high were the air might be drier.

      Good Luck 🙂

      • Lee on October 26, 2016 at 3:42 am

        I also live in a humid place. Would putting them in an air-conditioned room work?

        • Gemma Stafford on October 27, 2016 at 1:45 am

          Hi Lee, yes, this is probably a good idea 🙂

  31. Bella on November 27, 2015 at 2:13 am

    Looking so cute I should rate this even more than five stars.???????????????

    • Gemma Stafford on November 30, 2015 at 8:00 pm

      Thanks so much, Bella. Really glad you liked this recipe 🙂

  32. nabeeha on July 24, 2015 at 3:57 am

    hi gemma i was wondering that coconut would work in the recipe or not [ QEUSTION]

    • Gemma Stafford on July 26, 2015 at 9:07 pm

      Hi Nabeeha,

      Unfortunately in this recipe coconut I don’t think will work. If you can’t buy almond flour you can always grind almonds and make it yourself

  33. Ange on July 14, 2015 at 4:07 am

    How many macaroons did this recipe make? Want yo make them for my birthday☺️

    • Gemma Stafford on July 15, 2015 at 6:20 pm

      around 30 Ange :).

  34. Ella M-D on July 3, 2015 at 8:46 am

    I love your recipes

    • Gemma Stafford on July 6, 2015 at 11:27 am

      Thanks, Ella. I really appreciate it. Stay tuned for more 🙂

  35. Phoebe on June 14, 2015 at 4:00 am

    omp its so cute i want to just eat it so bad. i just wanted to ask if u could make something pineapple because i love them so bad. thank u

    • Gemma Stafford on June 15, 2015 at 5:28 pm

      Hi Pheobe, Thanks so much, delighted you like them. I’ll add your request to my list 🙂

  36. DeLM on June 11, 2015 at 5:57 am

    These are GORGEOUS! Another fantastic recipe, unlike anything I’ve seen before. We all appreciate all the hard work that goes into every recipe and video – I bet you made quite a few macarons! Thanks, Gemma!

    • Gemma Stafford on June 11, 2015 at 9:33 pm

      Thanks so much, really glad you liked these guys. I made 3 batches or so before I got it, and I am still learning 🙂

      • Marcela Moreno on June 15, 2015 at 6:01 am

        Hi Gemma I was wondering do I HAVE to measure everything in grams or can I convert them into cups ( because I don’t have a kitchen scale)?

        • Gemma Stafford on June 22, 2015 at 3:17 pm

          Thanks for your question, Marcela. It’s better to measure in grams so you can get the exact measurements. Hope this helps 🙂

  37. NADIA on June 3, 2015 at 12:07 am

    hi Gemma i am a big fan of your bold baking and i was hoping to be part of your bolder bakers
    Relating to this recipe i would like to know if they’re alternatives to some of the ingredients, me being from Africa (Uganda ) things like almond meal is not easy or cheap to find so if there is anyway you can simplify some of the recipes with alternatives for people who cannot access such great ingredients
    forever loving, Nadia Kusiima Kampala Uganda

    • Gemma Stafford on June 10, 2015 at 3:25 pm

      Hi Nadia,
      Unfortunately I only know a version of macarons that you can use nut meal. I know you said Almonds are expensive but maybe you could use a different nut?

      Hope this helps 🙂

    • Madison on October 3, 2016 at 5:12 pm

      Hey! For all the people saying they can’t use almonds/almond meal, there are lots of great recipes for macarons made with pumpkin seeds! Just google it 🙂

      • Gemma Stafford on October 4, 2016 at 12:52 am

        Hi Madison, new to me! 🙂

  38. Elvita on May 17, 2015 at 10:46 am

    Why are my macarons empty in the middle ?

    • Gemma Stafford on May 25, 2015 at 3:31 pm

      That can happen, they bake kind of hollow in the middle. did you fill them? sometimes when they seem hollow, you fill them and you realize you made them right.

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