Macarons - All about macarons in so good.. magazine
Created in France, macarons have become one of the most successful modern pastry elaborations. How to elaborate a macaron, news and recipes by the best chefs of haute pâtisserie.
An ‘animal-free’ egg white has been launched in the United States
April 7, 2022 | Ana RodríguezEVERY EggWhite™ offers the flavor and culinary functionality of egg whites, but without the use of chickens or factory farms.More info
Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021
November 18, 2021 | Ana RodríguezThe jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info
‘Macaron’ glacé with gruyere cheese ice cream, blueberries sorbet and génépy by Michaël Perrichon
April 3, 2020The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info
Ladurée thinks ‘green’ and launches his first vegan macarons
March 11, 2020 | Ana RodríguezAfter months of research, the French maison surprises with two macarons without butter or egg whites.More info
The contestant from Sallanches wins the 9th Concours du Macaron Amateur
May 3, 2019 | Ana RodríguezThe jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.More info
Le Jour du Macaron looks towards Madagascar
March 19, 2019 | Ana RodríguezThe initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info
The semifinals of the next Concours Macaron Amateur International begin
October 22, 2018 | Ana RodríguezThe calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France. More info
“Cassis” Black Currant macaron by Tanya Emerick
October 16, 2018The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.More info
The Val d’Isère candidate wins the Concours Macaron Amateur
May 24, 2018 | Ana RodríguezMarie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.More info
Keys for making Macarons
November 7, 2017 | sogoodmagWhat should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and BernalMore info