Gerbet Macaroons | Gerbet Macarons

by Eddy Van Damme on January 20, 2010

gerbet macaroons

Gerbet macaroons make our head tilt a bit, similar like when we look at a newborn baby. Parisian Gerbet macaroons are cute indeed. They instantly flair up a petit four platter and they are very much appreciated by nearly everyone. Some may think that they are brand new on the scene, however, they have been around for a long time, just slightly out of vogue for a while.

In the On Baking book we have a real good recipe for these lovely macaroons using a standard oven. If you are using a convection oven, the recipe below, using an Italian Meringue works exceptionally well. I would not be truthful if I said that these are easy to make. They are not. That’s also why if you walk on the streets of Paris or Brussels, that you will not find these macaroons everywhere.  To obtain a smooth and shine surface, without cracks, it can be tricky.

gerbet macaroon recipe mixture

One of the fantastic things about these is that an endless amount of fillings can be used to sandwich the macaroons together. Flavored mascarpone creams, jams, curds, butter creams, ganache or combinations of the foregoing.  Edible food color can be added to the macaroon batter to match the filling. In the macaroons featured here, for the filling I used a Violette liquor flavored blackberry cream.

gerbet macaroon italian meringue

gerbet macaron recipe

Getting it all together!

Having a food processor with a sharp blade is essential when making these macaroons. Purchased almond meal/flour is simply to coarse to give you a good result. Once baked, you can freeze non sandwiched Gerbet macaroons for a week or two. Just ensure that they cannot be damaged by freezer burn.  You will need 2 full size professional baking pans or 4-5 home style baking sheets. Cutting down the recipe in half can be tricky when making the meringue and I do not recommend doing so.

how to make gerbet macaroons

Gerbet Macaroons recipe

Yield: About 75

2 ½ Cups (10 oz) Almond flour-meal 300 g
2 Cups + 2 Tbsp (8.5 oz) Powdered sugar 255 g
3.5 oz (3.5 oz) Egg whites (a) 105 g
1 teaspoon (1 tsp) Vanilla extract 5 g
¼ teaspoon (1/4 tsp) Salt 1 g
As desired or needed (a/n) Food color a/n
1 Cup + 2 Tbsp (9 oz) Extra fine granulated sugar 270 g
5 Tbsp (2.5 oz) Water 75 ml
2 oz (2 oz) Egg whites (b) 60 g
  1. In a food processor mix the almond flour and powdered sugar until very fine. Transfer to a bowl and mix in first listed egg whites (a), vanilla, salt and food color. Cover tightly with plastic and set aside.
  2. Place the second listed egg whites (b) in a machine bowl fitted with a whip. Set aside.
  3. In a small saucepan combine the granulated sugar and water and bring to a boil. Once boiling wash away any sugar crystals stuck to the side of the pan using a brush dipped in water. Any added amount of water will have no effect on the outcome.
  4. Boil without stirring to 244°F (118°C). A few degrees before the syrup reaches it required temperature start whipping the egg whites in medium speed. When the syrup is at its required temperature, pour it immediately along the edge of the bowl avoiding pouring syrup on the whip.
  5. Whip until the meringue measures 105°F (40°C), remove from machine.
  6. Immediately add a small amount of the meringue to the almond mixture and combine well using a spatula. Gradually add the remaining amount.
  7. Fold the mixture long enough to obtain a sheen and the folds of the batter disappears within 30 seconds. (Perfect Gerbet macaroons are all about the folding!!!!)
  8. Pipe on parchment or silicone lined baking sheets and bake for approximately 11-12 minutes in a 320°F (160°C) convection oven. If using a deck oven double pan the macaroons. Do not bake the macaroons until golden, just until set.
  9. Once cooled, fill with filling of choice.

gerbet macaroon

71 comments on “Gerbet Macaroons | Gerbet Macarons

  1. Alejandro on said:

    Simply Amazing!!! these are definitely among my favorites, and certainly not easy to make. I will keep on practicing.. Thank you very much Chef Eddy! I will pass by school soon to say hi!!

    Alejandro Bremont

  2. kenn Johnson on said:

    Always wanted to know how to make these! This weekend I will spend time in the kitchen. Thanks for sharing.
    Kenn Johnson

  3. Hilary Adams on said:

    These were so much fun to make in class last semester! Your macaroons pictured above are really beautiful, Chef Eddy!!


  4. Manuel on said:

    I’ve made the gerbet macaroons from the On Baking book and they were very delicious. Can’t wait to make these.
    Manuel R.

  5. Patricia on said:

    This morning I made these at the bakery and they turned out great!!! This is the first time that they work out for me. Thank you so very much for posting this recipe.

  6. Jennifer on said:

    Your work inspires me.

  7. felipe riccio on said:

    Yay for Macaroons!!

  8. Diana Wallace on said:

    I can’t wait to make these! They look amazing! Great job Chef Eddy!

  9. Thank you sooo much chef for putting this recipe up!! :) greatly appreciated. I can’t wait to make these

  10. Yay. I see the recipe worked for you. I liked the double panning for deck oven owners; it makes a big difference.

  11. Chef, I have made these cookies on 2 separate occasions. The first time, I used a recipe from class which is slightly different, on egg white (b) 3.5 oz instead of 2. The batter was very watery and when baked, they cracked at the top. On my second go around, I used this recipe. The consistency was much like the pictures but when I checked the cookies at 11 minutes, they were starting to crack on top. On the last tray I put in, I pulled them out when just set- they weren’t fully baked. Do you have any advice?
    -wannabe perfect macaroon maker.

  12. The first time I made these they turned out well, but I didn’t use powdered sugar with the almond powder and that. mixed with the egg white (all weighed to a T) was too wet compared to your photo. This time, I used the powdered sugar, and it looked similar to yours, but was very stiff and sticky. This theme continued. I beat my whites as they cooled until 105 and they were really stiff and sticky. Last time, the thermometer wasn’t working, so I just guessed – and definitely used the beaten whites before they were as sticky as they were this time. You can now imagine how still my batter was. How could I have fixed this? If I knew what to do, I could have done it – but at this point, no amount of folding was going to get a sheen on this batter. I used it anyway, with the help of my husband, as I couldn’t even get the batter out of the piping bag. The little cookies are, of course, tasty. They developed sideways feet, and had a little point at the top. I decided to go for kisses, and hope for the best… which already hadn’t happened. And, the sideways feet threw me off too. I would be ever so greatful for some advice.

  13. Eddy Van Damme on said:

    Hi Valerie,
    I looked at your macaroons and they look great! On your questions. Indeed the batter is very stiff, especially at the start when adding the “Italian meringue” which is very sticky and stiff. What you can do when the batter is too stiff and is not glossy, is simply add a touch of raw-unbeaten egg white. This will bring it to the right consistency. Do not add too much or it may lead to macaroons which look good on the outside, but are hollow in the center.
    Hope this will help,
    All the best, Eddy.

  14. Arthur Yazdandoost on said:

    Hello Chef,

    I was hoping that we make these cookies this semester. But I guess we ran out of time. As I was looking at the recipe it says “4. Boil without stirring to 244°F (118°C). A few degrees before the syrup reaches it required temperature start whipping the egg whites in medium speed…” I am not sure if I know what the required temperature is to be?
    Italian Meringue has a temperature of 240 F — lower than 244 F. Can you advise me on the temperature?


  15. Michael on said:

    Hi Chef;

    The first time I made these, they rose perfectly and did not crack, but they were hollow inside. (side note: The almond flour was very old & stale.)

    The 2nd & 3rd time, they did not crack, but rose too much and started leaning over. The final result was the base puffed out more than the top. I used fresh almond flour this time.

    I’m very accurate in my temperatures and measurements. Any thoughts?


  16. Eddy Van Damme on said:

    Chef Michael,
    Do you bake these in a convection oven Michael? If not, double panning the macarons may solve the problem. A heavy rise and hollow inside indicates too much bottom heat. (Usually not an issue if using convection)
    The Italian Meringue version is is my preferred recipe since most of my students are able to get it right. (May take twice or so, but still) I know these can be frustrating)
    Also, do a double check on the oven temps-high heat will give you troubles you are describing.
    Thank you for trying the recipe in the first place.
    All the best and please let me know if it worked!

  17. Arthur Yazdandoost on said:

    Hello Chef Eddy,

    It was Arthur and not Chef Michael! But regardless, important notes. I just wondering about temperature in step 4:

    4. Boil without stirring to 244°F (118°C). A few degrees before the syrup reaches it required temperature start whipping the egg whites in medium speed…

    What is required temperature? Italian Meringue does not require temperature as high as 244. Please advise.


  18. Stuart on said:

    Hi Arthur, I’m not Eddy but I think I can help you out…
    The “required temperature” is the 244/118 listed. While you are right that you can make Italian Meringue with a slightly lower temperature, it is only a few degrees different (I looked quickly at a few recipes and they suggested around 115). A few degrees CAN make a big difference, but it appears that perhaps it’s not a problem here.

  19. Same oven, same dough–the first tray was beautiful, the second tray mostly cracked. Is it the temperature of nature of the dough that causes cracks–and why would one tray differ from the first one????

  20. Eddy Van Damme on said:

    If it is the same batter, then it is an oven temperature issue. Are you baking in a convection oven? Was one pan deeper in the oven?

  21. nichole on said:

    Hi, am attempting these tonight, just wanted to double check that you don’t have to stand these at all before baking?? thanks!

  22. Eddy Van Damme on said:

    That is correct, as soon as they are piped they can be baked. Best results are obtained in a convection oven but baking on a rack (Not a stone) in a standard oven works real well too. This is a great recipe for gerbet macaroons, if you have a bit of trouble the first time, do not give up.
    All the best, Eddy.

  23. Hi,
    I have baked these on several occasions and I just can’t get a result I’m happy with. They come out of the oven looking great, but once cooled the inside sinks/collapses and leaves a great hollow under the shell, or if I cook them longer to overcome this issue, then the macarons go really hard!

    Please help…it’s driving me mad! I’ve tried all methods of cooking; top and bottom heat, bottom heat only, fan forced…you name it, I’ve tried it!


    Regards Jo

  24. Monica on said:

    I just noticed you baked these on parchment as opposed to a Silpat… Have you noticed any difference in the end result using one vs. the other? Thanks!

  25. Mandie on said:

    Chef Eddy,
    Do you have a substitution for “ALMOND MEAL/FLUOR” if we have some high maintainance friend/family members who would died for a taste of this dessert?


  26. Monica Kim on said:

    Chef Eddy – I have a gas oven and have had the hardest time getting my macarons to have the proper texture inside. I tried this recipe and… No more hollow macs! I baked one tray at a time on the top rack @ 325*F (doubled-panned). They came out perfectly. Thanks for the recipe!

  27. Eddy Van Damme on said:

    Thank you for sharing your success with the macaroons!

  28. Eddy Van Damme on said:

    Try hazelnut flour

  29. Silvie on said:

    Hi, Your macarons look great, a pity I cant taste them through the computer screens. I have made a few and they came out perfect, today I tried again though and the feet grow but in the end they go sideways, I am not sure what I am doing wrong, but it is quiet frustrating I can not get it right anymore. Would you please give me some advice?. Thank you. happy baking. Silvie

  30. Eddy Van Damme on said:

    Do you mean sideways on one side or spreading on all sides?

  31. Van Hecke Marleen on said:

    is het mogelijk het recept in het Nederlands te krijgen a.u.b.?
    Met de nederlands maten, want ik ben niet zo bekend met de amerikaanse maten. Dank bij voorbaat !

  32. Eddy Van Damme on said:

    Dag Marleen,
    Have you tried to have Google translate the recipe for you? That should work!

  33. tasos on said:

    Hi chef. I made macaroons today and they turned out nice when they came out of the oven. However their bottom was very sticky. I use traditional oven, pan with double parchement paper and baked them at 190 C about 8-9′ (initially at 250 C for 1′) with oven ajar. Any thoughts about what has happened? Thanks a lot

  34. Eddy Van Damme on said:

    Hi Tasos,
    It is ok for the macarons to be a little sticky on the bottom. However if they stick to the point that you cannot remove them from the pan, you may either bake a touch longer or remove one of the sheet pans. Your temperatures that you are using are very high as well. Temperatures this high will brown the macarons before they are set in the center. Before you do anything else, I would simply follow the baking temperatures for the macarons as described in my recipe.
    All the best!

  35. tasos on said:

    chef! they were just my first macaroons. All they need is just to cool for a long time. after that i could remove them from parchement paper. Indeed they need 1 parchement paper and 1′ more baking.
    Filling with lemon curd and leaving them in the refrigerator for 24h made them crispy and melting. They are perfect!
    Thanks a lot

  36. Hi Chef,
    Could you clarify the importance of TPT in most of the macaroon recipes out there – you dont use a TPT? Is there any difference in end results if TPT isn’t used?

    I can handle it not being too sweet as most recipes i have come across that use TPT and then pretty much same amount when making the Italian meringue – which i must admit is quiet sweet!
    Sorry if my question seems a bit vauge….


  37. Eddy Van Damme on said:

    Hi Kim,
    TPT or tant pour tant basically means “as much as” or “same amount as” In many countries you can purchase almond flour or almond meal as a pure 100% ground nuts but also a TPT. TPT contains 50% almonds and 50% confectioner sugar. Using TPT will certainly create a far sweeter macaron versus using 100% ground almond flour/meal.
    This should clear things up a bit…

  38. Thanks for that!

    Chef would you have any tips on infusing cream to make a ganach? I am wanting to infuse bubble gum (actual bubble gum) flavour and make a bubble gum ganach???

  39. Oh and BTW, could you clarify your statement when it comes to letting it croutage – recipes here in Aus always say to let it dry and form a crust otherwise shape and feet wont be successful….

  40. Eddy Van Damme on said:

    Hi Kim,
    Some recipes for macarons will indeed need the croutage period. (After the macarons are piped they need to sit for about 20 minutes before being baked.) This is not needed in this recipe.

  41. Eddy Van Damme on said:

    Hi Kim,
    I would simply boil the cream and add the bubble gum. It should melt away after some minutes and infuse the flavor. I am not sure if you would make a dark ganache if you would obtain any bubble gum flavor. Perhaps consider a white chocolate ganache. (I know white chocolate is not everyone’s favorite!)

  42. Thanks chef!

    I will give your recipe a go and update you with some pics and let you know how the white choc ganach go!


  43. Hello, was wondering if it’s okay to use granulated sugar instead of superfine?? Thanks!

  44. Lynn Colvin on said:

    Can you tell me why my macarons rise beautifully on only one side? They end up looking like little berets. One half makes lovely feet and the other does nothing….why?

  45. Eddy Van Damme on said:

    Hi Lynn,

    Are you using a fan forced (convection) oven? If you do, can you turn off the fan during the baking process? Chances are that the macarons are “blown” over by the air from the fan.


  46. Eddy Van Damme on said:

    Hi Mel,
    You have to use extra fine granulated sugar for the macarons.
    My best,

  47. Gloria Campos on said:

    Chef Eddy,
    I really like how these Macarons look. The color really pops! I’ve seen many pictures of these things and they look delicious! Do you know if we are going to be able to bake these in class?

  48. Evie Moore on said:

    I have learned how to make the perfect Macaron after a few fails…
    It is like riding a bicycle. You keep trying and falling. But once you get it, it is easy and one can do it in a breeze…. I ALWAYS put my almond flour and powdered sugar in a mini processor. The almond flour comes out so fine like powder and it give very smooth finish to the macaron…
    If it is under mixed, they shows bumpy texture. If it is over folded, they spread out and out of shape.

    Now we have lots of macaron in the house all the time..

  49. Kristin on said:

    Hello. I keep having an issue where the interior of the macarons pool at the bottom and the shell is hollow. Any ideas for troubleshooting?

  50. Eddy Van Damme on said:

    Hi Kristin,
    More than likely the problem can be resolved by grinding the almond flour finer. Are you using my recipe or your own?

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