Comments on: French Macaron Recipe

By: Violet

Violet — Mon, 22 Jun 2026 03:06:14 +0000

Hi Sam….. It’s me again, Violet. Well for my granddaughter’s graduation I also made this recipe of yours also. I first have to tell you that you make your recipes so awesome in the fact that you do your videos step by step and you are so easy to follow. I just love that. Thank you. Making this recipe was very easy except for the smooze and hit the sides. It took me over an hour and a half and my arm hurt, I am 72 years old, and it did make a figure 8, but it did not look smooth to me. I gave up, baked it, and it took over 30 minutes to bake. There was a teeney weeney foot, I filled with seedless raspberry jam, refridgerated it, took to my granddaughter and within 10 minutes she ate 4 of them. She absolutely loved them. I didn’t try them, but she loved them went crazy for them. So I will make them again, I think with a combo of buttercream with raspberry jam. I think that would be a good mix or strawberry jam. Thank you so much, they are excellent.

By: Sam Merritt

Sam Merritt — Tue, 02 Jun 2026 16:49:18 +0000

In reply to No name. Thank you so much for trusting my recipes! I'm so glad you've enjoyed everything so much! :)

By: No name

No name — Mon, 01 Jun 2026 19:24:54 +0000

I have been making macarons for the past couple months I have had some good batches and some bad . I saw your YouTube and I new I had to try this recipe I have made your peanut butter cheese cake and it is absolutely phenomenal, I have also made your chocolate cake and blondies and the worst chocolate chip cookies and there phenomenal to! I tried your macarons today and I think they are they are the best macarons I have ever made! Thank you so much for sharing all of your amazing recipes Sam!

By: Evie

Evie — Sun, 10 May 2026 21:07:11 +0000

I am a seasoned baker looking for a different recipe, the batter was perfect but the first time I tried they didn’t puff up much and stuck to the silicone mat, and the second time the feet all spread out. Overall though a great recipe! ( I also know it wasn’t overtaxed so idk what it could be )

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 08 May 2026 18:20:08 +0000

In reply to Stephanie. Hi Stephanie! Sam actually addresses this in the FAQ section. Hope that helps

By: Stephanie

Stephanie — Fri, 08 May 2026 16:03:25 +0000

How much do you stress 24 hours to age the eggs? I don’t exactly have that much time…

By: Sam Merritt

Sam Merritt — Wed, 22 Apr 2026 02:40:33 +0000

In reply to Crabby. Thank you so much for trying my recipe! This is quite the impressive recipe for a 12 year old to handle by themselves! Unfortunately there isn't a way to add a picture here, but if you have an Instagram you can tag me @sugarspun_sam. I would love to see them! :)

By: Crabby

Crabby — Tue, 21 Apr 2026 20:34:58 +0000

These macarons were absolutely the best! Sam’s tutorial video made it so easy. My 12-year-old granddaughter made these almost entirely on her own from watching the video. They were beautiful and got great raves. Thank you, Sam, I love your recipes and your videos!!!
PS. I tried to send a picture, but it wouldn’t let me paste it.

By: Sam Merritt

Sam Merritt — Fri, 10 Apr 2026 02:04:06 +0000

In reply to Mimi. 325 F :)

By: Mimi

Mimi — Sun, 05 Apr 2026 04:26:48 +0000

In reply to Astoria. Need clarification—160 degrees C is 320 F. Should these be baked at 320 or 325?

By: Aisha

Aisha — Tue, 17 Mar 2026 21:29:05 +0000

Hey, my macarons turned out good as a first try, thanks.

By: Sie

Sie — Sat, 21 Feb 2026 16:48:07 +0000

In reply to Sandra. Oh Sandra, thank you for your tips; I nailed it. Finally I made perfect macaron!!! You told every details. You solved my problems. I really appreciate it. You are the best I want to show you the macaron I made. Tell me how

By: Sam Merritt

Sam Merritt — Fri, 20 Feb 2026 03:18:34 +0000

In reply to Claire. I hope you love them, Claire! You shouldn't have any issue cutting the recipe in half. :)

By: Claire

Claire — Fri, 20 Feb 2026 02:52:25 +0000

Hello! Looking to try my hand at macarons for the first time and I’m wondering if this recipe will turn out if I halve it? Thank you!

By: Sam Merritt

Sam Merritt — Mon, 09 Feb 2026 15:36:40 +0000

In reply to Pam J. I'm so glad they turned out so well, Pam! Thank you so much for your kind words. :) I truly appreciate your support. :) :)

By: Pam J

Pam J — Wed, 28 Jan 2026 19:41:08 +0000

Hi Sam! My macarons turned out beautiful!! I ended up aging the eggs for 48 hours, you know, life lol but they still turned out great. I've always been a little intimidated about making these, following your video and instructions made me feel confident. I'd rather read a novel written by you than try to wing it through parts that I'm unsure of. Grumpy people need to keep their comments to themselves instead of complaining that the recipe didn't turn out because they didn't know specifics. Thank you for another great tutorial and recipe! I love these little cookies

By: Sam Merritt

Sam Merritt — Mon, 12 Jan 2026 19:27:55 +0000

In reply to Barbara. Happy birthday to your niece! :)

By: Barbara

Barbara — Mon, 12 Jan 2026 12:10:03 +0000

In reply to Sam Merritt. Making for my neice for her 33 bday!

By: Sam Merritt

Sam Merritt — Tue, 06 Jan 2026 03:29:09 +0000

In reply to Elaine Cole. Hi Elaine! I'm so sorry I am just seeing this! I'm glad you enjoyed the macarons. Unfortunately I don't know of a great way to make 1 batch into 2 colors. I would probably recommend just making 2 separate batches.

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 18:04:07 +0000

In reply to chester. I'm so sorry to hear this happened! Were your tools completely dry and grease free? Did you use egg whites from a carton? I have lots of tips and tricks to help prevent issues.

By: chester

chester — Sun, 28 Dec 2025 21:44:46 +0000

I never got stiff peaks 🙁

By: Elaine Cole

Elaine Cole — Tue, 23 Dec 2025 22:23:15 +0000

Hello Sam I am trying your recipe once again the first batch was a success thank you for sharing the Macaron recipe.
I would like to ask please what would be your advice as how to do two separate colours from one Macaron mixture. Should I divide mixture then add colour of choice any guidance would be of great help.
Maybe one day you could do one of your videos which is so helpful to watch whilst making Macarons in the kitchen.
Look forward to hearing from you many thanks Elaine

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:02:09 +0000

In reply to Anonymous. Macarons can be quite finicky and unfortunately I haven't tried reducing the sugar so I can't say for sure how it would turn out.

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:01:37 +0000

In reply to Cyy. Hmm that's interesting. Most often this is due to not resting the macarons long enough, however resting for too long can also cause the feet to be quite small. Check for your macarons to have a nice skin on top then pop them in the oven. If your macarons have feet when you remove them from the oven but the feet shrink as they cool, this could be caused by under-baking or a too-drastic change in temperature (is your kitchen very cold or drafty?).

By: Cyy

Cyy — Sun, 21 Dec 2025 17:44:37 +0000

My macarons rose but didn’t have the ruffled edge, like the shell moved up but the feet didn’t form, why?