French Macarons - Secrets from a Le Cordon Bleu Pastry Chef with Molly Wilkinson

French macarons are one of the most iconic and technically demanding creations in French pâtisserie — but what separates a macaron from a macaroon, and why do professional pastry chefs use Italian meringue while most home baking recipes use French meringue? In this episode, Andrew is joined by pastry chef Molly Wilkinson, a Le Cordon Bleu graduate who spent years working in Parisian pastry shops — including making 1,500 macarons a day on a professional macaron station.Molly walks us through the fascinating history of the macaron — from its Italian origins at the court of Catherine de Medici, through the regional variations still found across France today, to the moment Ladurée introduced the filled version we know and love in 1850s Paris. She also explains the difference between French, Italian and Swiss meringues, which produces the best macaron shell and why, and what the colour of a macaron shell actually tells you about its flavour.You'll also get Molly's expert tips on getting perfect shells at home — from why powdered food colouring is better than liquid, to the right way to store macarons (hint: the freezer is your friend), and which flavour Molly considers the ultimate macaron. Plus, Andrew shares the story of Montmorillon's own unique version of the macaron — the almond-based speciality from his home town.Molly Wilkinson is a pastry chef, author of French Pastry Made Simple, and teacher based in Versailles, France, just five minutes from the Château de Versailles.Send us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website