I got it to open. Here's a cut and paste of the comments. Looks like the beating of the egg whites is an issue. Some are having problems with it and the suggestion is to beat the egg whites a bit more.
1. February 8, 2008
I have a food science question. I have been struggling to make macaroons of the French variety; the kind that use ground almonds as a base rather than coconut. I adore almonds, but I can never get these cookies quite right. What this has led me to wonder is what it is about ground almond flour that tends to make pastries chewy and sweet? They don’t have a lot of sugars in them. Is it the interaction with the nuts and the eggs? I somehow think that if I understood this better, my macaroons might turn out with a more appropriate texture. Thanks for this daily dose of common sense and cooking, Mark.
" Elizabeth F. Cohen
2. February 8, 2008
They are indeed delicious! I was inspired by Clotilde’s post, too, and made these last month (photos here). I tried them with finely shredded and coarser coconut and decided I liked the finer shred better, and I also cut the sugar to a heaping half-cup.
One hint for shaping: Keep your hands wet! The mixture is very sticky, but if your hands are damp, it will stick to itself more than to your fingers.
Also, make sure to use a heavy baking sheet and/or a silpat to keep the bottoms from burning before the tops are browned.
3. February 8, 2008
So has anybody tried a macaroon recipee with almonds AND coconuts? Now that might be interesting.
" Johnny E
4. February 8, 2008
Thank you! Thank you! My favorite part of Passover or any Jewish Holiday is the Macaroons. I’m 100% Cajun, married into the faith, and found Macaroons…and more of course. It’s a fight to the death for those tins my mother-in-law puts out for us. I’m working on a Cajun version. How would your recipe taste with a dash of file gumbo spice or hot sauce? Okay, substitute your sugar for heavy dark cane syrup and you have Cajun Macaroons a la LeJeune. Should I add that to my recipes on my blog?
Lyn LeJeune- rebuilding the Public Libraries of New Orleans at
" Lyn LeJeune
5. February 8, 2008
6. February 8, 2008
This looks like a fun, easy recipe to make with young kids. I’m always trying to think of ways to get my toddler involved in the kitchen.
7. February 9, 2008
Thank you, thank you, THANK YOU! I’ve been looking for these ever since I first tried them. I used to buy them them at a bakery in Tyr (Lebanon) about five years ago and had never been able to figure out what they were made with aside from coconut.
8. February 9, 2008
Toddlers in the kitchen - have them help you make the dough for no-knead bread.
Read the article here and be sure to watch the video on YouTube. Amazing. If you look around on the internet, a woman blogged her four-year-old doing this.
" Leila Abu-Saba
9. February 9, 2008
Oy! All that sugar! I make macaroons with about 1/4 cup of sugar per cup of unsweetened coconut. No one has ever complained that they weren’t sweet enough, either.
10. February 10, 2008
Oh, Clotilde, that Parisian goddess of food bloggers! She’s really inspiring, and her cookbook is just great.
Hey Mark - you said to run something by you on your blog, so I am: how might your whole-grain pancake recipe be modified in order to make waffles?
" Emily S.
11. February 10, 2008
yummm, I’ve made a sort of Indian version with chopped pistachos, cardamom & a touch of rosewater .. barely there green & lovely.
12. February 11, 2008
So, if I wanted it to have al almond taste, could I substitute almond extract for the vanilla? Or in addition to the vanilla?
13. February 11, 2008
Pam #12 .. I’d add both, though maybe not as much of either as the recipe calls for. I think that the combo of vanilla and almond would make for more complex flavor with additional depth …
when I make macaroons with other flavors I add vanilla too. Sometimes I even use my vanilla sugar.
14. February 12, 2008
Help! I tried these and the egg whites ran out of the mixture when they baked! Where they supposed to sit for a while first? Should the mixture have been chilled first? I knew they looked to easy to be true…. any advice welcome, please.
15. February 27, 2008
The beginning of this recipe says “plus time to chill”"where is that part of the recipe?????
16. March 3, 2008
I add my voice to the chorus wanting clarification. Mine too fell when baked. I would also agree that a significant reduction in the sugar is needed. Some guidance please…
17. April 6, 2008
I made another batch of these last night, using just under 3/4 cup demerara sugar. The large crystals made the cookies difficult to shape into anything other than lumps, but the cookies didn’t burn on the bottom as fast, so I could cook them long enough to get them nice and golden on top. The slightly “browner” taste of the sugar is quite good!
Really, there can’t be an easier cookie to make. Oh, and I also discovered that Wild Oats (and probably other places that sell bulk foods) has organic shredded coconut in bulk. It’s way cheaper and better than the packaged sweetened stuff that Safeway carries.
18. April 18, 2008
I just finished my first batch of these macaroons - slightly modified, as all I could find at my local supermarket was sweetened coconut (only 1/3 a cup of sugar was used, I guessed) - and mine, too, leaked a bit of egg white goo when they came out of the oven.
For anyone who doen’t like the goo marring their lovely cookies, before they cool take a butterknife or large toothpick and gently pull the oozed bits away from the macaroon. If any coconut comes away with it, it is easily poked back into the macaroons. Once they’ve cooled completely, no one will ever know!
" Laura B
19. May 5, 2008
All the posts concerning these cookies oozing and falling apart when prepared are 110% accurate.
I doubt that the author ever actually prepared this recipe.
I’m no pastry chef…but this is about as simple a recipe you can follow and yet, the finished product will not look anything like the picture above.
As other’s have suggested you will have to cut away all the oozed egg white and sugar…and do it quickly too because as soon as it cools it is much more difficult to remove. Might want to only do batches of 12, so you have the time to fix them up after the oven!
20. May 12, 2008
I actually used the unsweetened coconut version, and I added 1 tablespoon of all-purpose flour + 1/2 cup of dry cranberries.
I flattened them out, baked them at 250 degrees for around 10 minutes - until golden (though I have a tabletop oven).
They are just perfect. No running or oozing with my batch.
Hope it helps.
21. November 1, 2008
If you are having problems with oozing try beating your whits more. As far as the first comment about traditional macaroons the reason they are so chewy and sweet is because you use a mixture called TPT which is almond flour and confectioners sugar
22. April 5, 2009
I am searching for a recipe for macaroons made with almond paste, perhaps ground almonds and chocolate.
" Linda Zenner
23. April 5, 2009
Bittman and team! Pyramids and cubes are not for amateurs. My round macaroons look way better.