Comments on: Chocolate Macarons

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:57:25 +0000

In reply to Jyn. You can do it in the refrigerator, but there needs to be holes in the plastic wrap covering the bowl. I personally age them at room temperature. :)

By: Jyn

Jyn — Thu, 09 Jul 2026 18:12:48 +0000

In reply to Emily @ Sugar Spun Run. I appreciate your details. I have a question which may sound silly..lol... I understand we need to use room temperature egg whites, but do you age them in the fridge or room temperature?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 16:31:09 +0000

In reply to Barbara Carr. Hi Barbara! Sam used the Ateco 804 for this recipe. Enjoy!

By: Barbara Carr

Barbara Carr — Sun, 17 May 2026 13:22:23 +0000

What size tip do you use to pipe the cookies?

By: Yasmin

Yasmin — Mon, 16 Feb 2026 12:33:38 +0000

This was my first attempt at macaroons, there were a few ingredients I didn’t have on hand yet they still came out amazing. Great first try for a normally very difficult dessert

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 02:27:35 +0000

In reply to loree. I just drizzle it with melted chocolate after the macarons are done. It should firm up pretty nicely. :)

By: loree

loree — Mon, 08 Dec 2025 16:53:50 +0000

These look wonderful. How do you make the chocolate drizzle so that it hardens enough for stacking?

By: Sophie Olko

Sophie Olko — Mon, 20 Oct 2025 03:17:51 +0000

In reply to Wendy. What happened to me was that the oven temperature is too high. For other recipes it says to set the oven at around 300 or 305 which allows the tops to be smooth instead of cracked.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 14 Oct 2025 15:50:57 +0000

In reply to Wendy. Hi Wendy! It could be your cocoa powder; we talk more about this in the ingredient section of the post. Glad to hear you still enjoyed them regardless!

By: Wendy

Wendy — Mon, 13 Oct 2025 23:04:29 +0000

Great recipe, mine turned out almost right, but the tops are a bit wrinkly instead of smooth and shiny. The texture seems about right though. Any suggestions what I might be doing wrong?

By: Sam Merritt

Sam Merritt — Thu, 04 Sep 2025 20:10:37 +0000

In reply to Gabriela Precella. I'm so glad you enjoyed them so much, Gabriela! :)

By: Gabriela Precella

Gabriela Precella — Thu, 04 Sep 2025 13:34:28 +0000

Perfect recipe and instructions! Great flavor and texture! Cookies were a hit!

By: Sam

Sam — Wed, 07 May 2025 02:05:46 +0000

In reply to Mary Wall. Hi Mary! My best guess would be over-mixing, but I do have a trouble shooting section in the post that could help. :)

By: Mary Wall

Mary Wall — Tue, 06 May 2025 22:21:31 +0000

Hi, I tried making these again last week and they turned out more like regular cookies than like macarons. They looked rather bubbly and didn’t have the edge. Did I just undermix the batter?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 01 May 2025 15:43:39 +0000

In reply to Mary Wall. We are so happy they are a hit for you, Mary!

By: Mary Wall

Mary Wall — Thu, 01 May 2025 15:34:56 +0000

Thanx for the recipes, Sam! They turn out well and our family simply loves the chocolate macaroons!

By: Sam

Sam — Tue, 29 Apr 2025 02:17:46 +0000

In reply to Margaret. I'm so glad they were such a hit, Margaret! They can be pretty time consuming, but they are so worth it in the end. :)

By: Margaret

Margaret — Fri, 25 Apr 2025 16:33:12 +0000

These were delicious! I made them for Easter, even though they don’t really seem like an Easter treat. Mine definitely did not look as professional as yours did; I had trouble getting the cookies the same size. I hadn’t expected them to look that good though. They were pretty time consuming but in the end they were worth it. I thought they would taste good cold, so I didn’t get them out of the refrigerator until right before we ate them. 😏
Silly mistake.
They tasted too dense and chewy then, but when I took a bite of one later that day, I was surprised how different it was; it was amazing! So gooey and chocolatey and moist. This recipe is a must try! Thank you, Sugar Spun Run!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 25 Apr 2025 13:00:18 +0000

In reply to liv. So glad our recipe is a hit for you, Liv!

By: liv

liv — Wed, 23 Apr 2025 21:51:57 +0000

this works really well and tastes really good!

By: Sam

Sam — Mon, 07 Apr 2025 18:33:03 +0000

In reply to Joanne Fox. I'm so glad you enjoyed them so much, Joanne! :)

By: Joanne Fox

Joanne Fox — Mon, 07 Apr 2025 16:45:40 +0000

Simply delicious. A chocoholic’s dream. Tip – make ganache first lol

By: Sam

Sam — Tue, 18 Mar 2025 14:46:42 +0000

In reply to Leslie Black. I have not personally used it.

By: Leslie Black

Leslie Black — Tue, 18 Mar 2025 05:42:33 +0000

In reply to Sam. Have you used Valrhona?

By: Sam

Sam — Fri, 28 Feb 2025 16:11:44 +0000

In reply to Tamisyn G.. Hi Tamisyn! Special dark is not black cocoa powder. It is the Hershey's brand. :)