By Jake Rallo
The first time I made macarons, I was 14. My family was on vacation in Paris, and we spent an entire day tucked away in an underground kitchen, La Cuisine Paris, learning the art of the notoriously fickle macaron. We practiced every method – French, Italian and Swiss – and memorized the dos and don’ts. The chef taught us how to rescue hollow shells and achieve those coveted “feet.”
We learned how to make fruit compotes, real buttercream (not just sugar and butter), and various ganaches. My 14-year-old hands scribbled down every tip, determined to master the cookie once we returned to the United States.
Back home, I stocked up on everything: silicone sheet pan liners, powdered food coloring, the right brand of almond flour, piping bags, tips, candy thermometers – you name it. I wish I could say my macarons came out just like they did in Paris, but that would be a lie.
Batch after batch after batch, I failed. My parents’ kitchen was a dangerous place during that stretch. Almond flour all over, sticky bowls and trays of misshapen shells everywhere. I even emailed our chef in Paris after each attempt, determined to figure out what I was doing wrong. It probably took 10 full batches before I finally got them right, and now, more than 10 years later, I can confidently say I’ve mastered these little cookies.
So what went wrong – and why are macarons so notoriously hard to make?
Macarons are made of just four ingredients: almond flour, powdered sugar, granulated sugar and egg whites. A glossy meringue gently folded into a simple mix of almond flour and powdered sugar – sounds easy enough, right? Wrong. Macarons are nothing like Grandma’s forgiving chocolate chip cookies; they demand precision and patience. Do the dance just right, and you might walk away with gold.
Too much moisture. Humidity is the enemy of macarons. Wet bowls and whisks, rainy days, liquid food dyes or overly watery flavorings can all prevent the shells from forming properly.
Under- or over-mixing. This is the classic downfall of macaron making. Under-mix the batter and the shells turn out thick and lumpy, with uneven tops. Over-mix it and the batter becomes runny, leaving you with hollow cookies or shells without those beautiful feet.
Incorrect meringue consistency. Whether you’re using the French, Italian or Swiss method, your meringue must be properly aerated and stable. This was always my pain point. A correct meringue should be glossy, smooth and hold a stiff peak. When you flip the bowl upside down, it shouldn’t budge. If the meringue is too soft, the shells will collapse; too stiff, and they’ll crack. But get it just right, and you’re golden.
My Favorite Macarons
If making macarons isn’t your thing, you can always buy my favorite macarons, Mielou Macarons, currently sold at Anderson Market in Red Bank. I promise you won’t be disappointed. What makes Mielou stand out? Their bold, inventive flavors separate them from the rest of the market. Think bananas foster, Dubai chocolate or real Key Lime pie. Craving one yet?
Melissa Murphy, founder and owner of Mielou, left behind 14 years in corporate banking and consulting to follow her passion. Stepping away from a long-established career is never easy, but Melissa embraced the old adage to “bite the bullet.” Having grown up in the food and beverage industry, she always had an affinity for the kitchen. As a child, she dreamed of becoming a chef – a dream she is now bringing to life.
After months of research and development, along with guidance from chef friends, Melissa mastered the art of the macaron shell and began crafting bold flavor combinations. What started as sharing macarons with family and friends soon became a pursuit of perfection, refining each cookie until it met her exacting standards.
Melissa began selling her macarons locally at the Fair Haven Farmers Market, where they quickly became a hit. Almost overnight, she built a loyal following and demand grew as orders poured in. Before long, Melissa outgrew her first commercial kitchen, Taste and Technique, and relocated her operation to a larger commercial kitchen in Asbury Park. There, Melissa can better serve her devoted customers while expanding into the hospitality space.
Melissa’s success is not just luck; her background in banking gave her the ability to ensure her business also made financial sense. “A lot of people can make good pastry, but making good business on top of that is the real challenge,” she said.
I had the opportunity to see Melissa’s operation firsthand. We filled macaron shells for production and tested various flavor combinations. Filling macaron shells is anything but haphazard – it requires a high level of precision. Too much filling and the cookie absorbs excess moisture and becomes soft; too little and the texture is off entirely. Beyond consistency, aesthetics matter just as much. Macarons are known for being the perfect little cookie, with delicate feet and just enough filling to gently meet the edge of the shell.
Melissa’s macarons aren’t your typical run-of-the-mill cookie. Her flavor combinations are complex and often two-toned. Think whipped mascarpone with orange zest and crème fraîche filled with MollyBoard’s Mixed Berry Jam, or Valrhona yuzu white chocolate balanced with bright yuzu curd.
Melissa might just be getting started, but big plans are on the horizon. As she continues to scale and expand into the hospitality sector, she’s also searching for the perfect retail location to continue to bring her vision to life.
Take a closer look at one of Melissa’s favorite macaron fillings, bananas foster. It can be used as a filling with vanilla French buttercream for macarons, or served warm over ice cream.
Melissa Murphy’s Bananas Foster
Serving: 6-8
½ cup (113g) butter
11/3 cups (265g) dark brown sugar
7 tablespoons (105ml)
Plantation pineapple rum
1 tablespoon (15ml) vanilla extract
1 teaspoon ground cinnamon
6 bananas (about 720g), peeled and sliced lengthwise and crosswise
1 cup (115g) chopped walnuts
Melt butter in a large, deep skillet over medium heat. Stir in brown sugar and cinnamon; bring to a low boil.
Carefully add the rum. Allow the alcohol to cook off, or flambé if desired. Once the flame subsides, stir in the vanilla.
Place the bananas and walnuts in the pan. Cook until the bananas have softened, about 3-5 minutes.
Remove bananas, roughly chop and add them back to the pan, stirring until combined. Serve warm over ice cream or cool and use as macaron filling.
Jake Rallo’s Macaron Recipe
Here is the macaron recipe I have been using for years – good luck!
200 grams almond flour
200 grams powdered sugar
146 grams egg whites, divided, room temperature
200 grams granulated sugar
50 grams water
Preheat oven to 320°F (160°C).
Sift the almond flour and powdered sugar together into a large bowl.
Add 73 g of the egg whites to the almond mixture and fold until a smooth paste forms. Set aside.
In a saucepan, combine the granulated sugar and water. Bring to a boil and cook until the syrup reaches 244°F (118°C).
While the syrup is cooking, place the remaining 73 g of egg whites in the bowl of a stand mixer. When the syrup reaches about 234°F (112°C), begin whipping the egg whites on medium speed until soft, foamy peaks form.
Once the syrup reaches 244°F, remove it from the heat and allow it to stop bubbling for about 1 minute. With the mixer running on low speed, slowly pour the hot sugar syrup into the whipped egg whites.
After all the syrup has been added, increase the mixer speed to high and whip until stiff, glossy peaks form, about 10 minutes.
Fold the meringue into the almond paste in three additions, gently folding until just combined. Be careful not to overmix.
Transfer the batter to a piping bag and pipe onto parchment-lined baking sheets. Once piped, slam your baking sheets on a hard surface to release any air bubbles in the macarons. Let the macarons dry out for 10 minutes; this will help them form proper feet.
Bake for approximately 12 minutes, or until the macarons are set.
Jake Rallo, part of the Rallo family dining legacy,
is managing partner of River Pointe Inn in Rumson
The article originally appeared in the January 1 – 7, 2026 print edition of The Two River Times.
