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Paradise Macaroons Recipe

Paradise Macaroons

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (189)

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Average Rating:

Total Reviews: 189

Showing 151-160 of 189

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  • on December 02, 2008

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    You know what Alton's all about. You know WHY he says to use a scale. Baking IS science!! That's why precision is needed. And that's why chefs don't usually bake. I don't ever want Mr Brown to dumb down his recipes or his shows. If you want quick and easy and crappy, watch .....nah, it's too easy.

    And the cookies rock!

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  • on December 02, 2008

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    some of you need to think outside the box or outside your comfort zone. i can't wait to try this recipe. oh ! by the way....horell, is "damned" the brand name of the food scale????? do try to get a life,,,,,,,,,

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  • on December 02, 2008

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    My macaroons are in the oven right now and they are beautiful! Yay, Day 1 food network. I googled "5 oz sugar = how many cups" and the answer popped right up.... not that difficult ! People seem to be making this into more of an issue than it really is. Thanks for the recipe, Alton

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  • on December 02, 2008

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    According to my bag of sugar, 5 pounds is approx. 11.25 cups. 5 oz. would then be 0.703125 of a cup, or about 2/3 cup. I made this recipe with the first 1/3 cup level and the second one rounded slightly. I also added 1/4 tsp. almond extract. I am not a big fan of macadamia nuts, so I used finely chopped almonds for the top. They are absolutely delicious!! I also do not have a kitchen scale (but it's on my christmas list so I prefer that recipes give measurements in cups as well. However, since I am a big fan of Alton Brown, I decided to give it a try. Well worth it!! Don't let a small thing like converting measurements stop you from trying this recipe.

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  • on December 02, 2008

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    I feel like the reason that so many people are frustrated with this recipe, and are giving it mediocre reviews for 2 reasons:

    1 Not a lot of regular home bakers use a scale. We've learned to just measure things in our cups and are not professional bakers and don't plan to be. Most of the rest of the world measures with the metric system, but we don't here, so who cares if other places are using weights now? Also to the person that claims that scales are "greener" I'd like to know exactly how using electricity every time you measure something is greener than using the same set of measuring cups your entire life. Even if you do find a new set, chances are good you are passing your set to someone else or recycling it.

    2 Last year's cookie list was SO disappointing I think many people are skeptical on the recipes this year. The very few recipes that sounded interesting enough to make, the recipe was written wrong. Then was revised and was still incorrect. It makes people nervous to give recipes that are written out of their comfort zone a try when last years' were so off the mark.

    And no, I haven't tried the recipe yet, I would like to if I can find a way to measure these ingredients out though. They look delicious and the reviews of those that have made them make me want to find a way to make these, plus they're very pretty and would look awesome on a cookie platter :D



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  • on December 02, 2008

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    I halved the recipe only to use the full amount of milk, my egg whites did not peak, and despite hating coconut, we LOVED these cookies. Didn't even get to dip them in the chocolate!

    Looking forward to day 2!

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  • on December 02, 2008

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    I like Alton Brown because he is different. He thinks outside of the box. He really likes doing things scientifically so why would he use anything but a scale. I have Celiac Disease and he is the only cook on FN that does recipes that are gluten free. I dont have a scale either, but I might buy one just because of the messages posted here. I thought 2 oz was 2 oz. Thanks to the poster that explained why its not. Alton does it his way and I am glad he's not like everyone else on FN. Different personalities for different people. That is what is so great about this network. I am definately making them.

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  • on December 02, 2008

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    Go to martha stewart and download her conversion chart if you can't figure it out. How can so many of you comment when you haven't even tried the recipe. Is this another example of the "dumbing" of America? Beginners get better by trying, so try the recipe, then make a comment.

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  • on December 02, 2008

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    I made them and they are wonderful...and yes they are moist!! Can be stored in metal container with waxpaper between the layers...which mine never made to the container to store..my family ate them right off the counter as the chocolate was setting...Thanks Alton!!!!

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  • on December 02, 2008

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    I am very disappointed to see that out of all of the reviews thus far very few have "reviewed this recipe", I thought it meant to bake them and they evaluate, It seems that they are being evaluated before even baking. I made them and although I've never really been a big fan of macaroons, these were very tasy. I would recommend making them for your friends and family who do enjoy a good macaroon however. Bring on the other 11 days!

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