Comments on: Almost Foolproof Macarons

By: geek

geek — Mon, 22 Feb 2010 02:09:17 +0000

These Italian Meringue ones are a little sweet due to all the extra sugar in the meringue. They’re a different beast than French Meringue macarons but I wouldn’t say they were better/worse.

By: Les Macarons – Mantelileipätaivas 2 « Kiireinen kotijumalatar

Les Macarons – Mantelileipätaivas 2 « Kiireinen kotijumalatar — Fri, 19 Feb 2010 06:09:40 +0000

[...] Perusohje, My Food Geek [...]

By: steph

steph — Tue, 16 Feb 2010 18:44:08 +0000

thanks for the reply! oops i made a typo..i meant to say “dry” instead of try but thanks for figuring that out already for me! so i’m going to attempt this recipe today so i’ll let you know how it turns out oh btw, how do these macaroons ended up tasting ? they look adorable

By: blammer

blammer — Sun, 31 Jan 2010 15:46:51 +0000

Yeah,I let my batch rest for 1 hour, just keep touching to see if it is dry. If it isn’t dry, you can let it rest longer. I’m not sure though, some people can pop their macarons right into the oven after piping.

By: steph

steph — Fri, 29 Jan 2010 17:21:43 +0000

hi, i’ve been doing some research on recipes, and a lot of them recommend letting the maracons try before you put them in the oven…did you do that at all? or should we should do it? thanks!

By: silvana

silvana — Fri, 15 Jan 2010 04:25:28 +0000

what is that flavouring you have put in?the pink one, what quantities should i put flavour in?

By: Julia Cole

Julia Cole — Mon, 28 Dec 2009 17:24:17 +0000

Thank you,this was my 8th try and I almost gave up. I gave your recipe a try and it worked. It was killing me that I could not get this right. My family and friends thank you so much.

By: Cynthia

Cynthia — Fri, 25 Dec 2009 00:25:52 +0000

Okay, I was a little overconfident. I did manage to ruin a couple of batches but ultimately, my macarons came out awesome! I just finished them up and sent them off to the neighbors. To be fair, one of the batches I ruined was using someone else’s recipe but I HAD to try making Gingerbread Macarons for Christmas!

I posted pictures on my blog, link included. Thank you for helping me pull this off. I am so totally obsessed with making up flavors now!

By: blammer

blammer — Wed, 16 Dec 2009 12:37:22 +0000

Thank you very much for the recipe! I failed 3 times and then I used your recipe for the 4th attempt and I succeeded! WHEE

One question though, is if I’d like to make different coloured macarons, how do I separate the mixture to go about doing that? I don’t want to have to whip the egg whites twice, and I’m not sure of the proportion of sugar to incorporate.

By: RayRay

RayRay — Sun, 13 Dec 2009 04:48:36 +0000

I always wonder how long to beat the egg whites for. It seems like I get to soft peaks very quickly and then to stiff peaks really fast after adding the sugar. I don’t ever really achieve the shiny consistency people write about. I suspect this is my problem. Suggestions?