Comments on: Trying out a new macaron http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/ he cooks, she eats: food geekery in San Diego Mon, 06 Feb 2012 23:38:42 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Alexandra Zeevy http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1176 Alexandra Zeevy Tue, 02 Mar 2010 19:48:56 +0000 http://www.myfoodgeek.com/?p=536#comment-1176 Hi, I also made many failed batches, until I finally got the hang of it. It seems the recipe isn't all that important, it's about working your batter to the right consistency and cooking at the right temperature. Hi, I also made many failed batches, until I finally got the hang of it. It seems the recipe isn’t all that important, it’s about working your batter to the right consistency and cooking at the right temperature.

]]> By: Stephanie http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1162 Stephanie Sun, 31 Jan 2010 05:13:15 +0000 http://www.myfoodgeek.com/?p=536#comment-1162 how did you find this book? I can't get it anywhere! how did you find this book? I can’t get it anywhere!

]]> By: Incesmync http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1136 Incesmync Thu, 10 Dec 2009 11:58:02 +0000 http://www.myfoodgeek.com/?p=536#comment-1136 Endogmaannuam <a href="http://avs5edmzhssk.com" rel="nofollow">rdof</a> Endogmaannuam
rdof

]]> By: Macaco http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1128 Macaco Tue, 17 Nov 2009 15:32:28 +0000 http://www.myfoodgeek.com/?p=536#comment-1128 Dude- you got to send me the spare ones via mail. : ) Dude- you got to send me the spare ones via mail.
: )

]]> By: geek http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1114 geek Sat, 31 Oct 2009 22:14:13 +0000 http://www.myfoodgeek.com/?p=536#comment-1114 Joy - I actually prefer the neater foot, when the froth out too far, they look messy to me. The ones that came out look great! Don't kid yourself, we all get a nice dose of exploding macarons from time-to-time. Joy – I actually prefer the neater foot, when the froth out too far, they look messy to me. The ones that came out look great!

Don’t kid yourself, we all get a nice dose of exploding macarons from time-to-time.

]]> By: Joy http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1112 Joy Wed, 28 Oct 2009 20:09:01 +0000 http://www.myfoodgeek.com/?p=536#comment-1112 Thank you so much! Funny thing is, I mistakenly included the syrup in the mix and I still got some footed macarons -- but they are some fancy feet -- they didn't froth out: http://gourmeted.com/2009/10/27/macarons-with-lemon-rose-water-buttercream/ The batter ended up being thick and very much like thick magma. I'll try the correct recipe next time and see the difference. Thanks again! Thank you so much! Funny thing is, I mistakenly included the syrup in the mix and I still got some footed macarons — but they are some fancy feet — they didn’t froth out: http://gourmeted.com/2009/10/27/macarons-with-lemon-rose-water-buttercream/

The batter ended up being thick and very much like thick magma. I’ll try the correct recipe next time and see the difference. Thanks again!

]]> By: geek http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1108 geek Tue, 27 Oct 2009 15:55:49 +0000 http://www.myfoodgeek.com/?p=536#comment-1108 Joy - I made these using a French Meringue which is just beaten egg whites and sugar; no hot syrup this time. For ease of mixing I whipped 2 egg whites with the 100g of sugar and the other egg white was incorporated into the almond powder/confectioners sugar mixture. Don't be afraid of making them. They may not come out all pretty at first, but they still taste good even when they crack! Joy – I made these using a French Meringue which is just beaten egg whites and sugar; no hot syrup this time.

For ease of mixing I whipped 2 egg whites with the 100g of sugar and the other egg white was incorporated into the almond powder/confectioners sugar mixture.

Don’t be afraid of making them. They may not come out all pretty at first, but they still taste good even when they crack!

]]> By: Joy http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1107 Joy Tue, 27 Oct 2009 08:08:27 +0000 http://www.myfoodgeek.com/?p=536#comment-1107 For the syrup -- did you still use the 150g sugar to 50g water? And how did you portion the egg whites -- still 60 in the mixer? then the remaining 40g mixed with the almond powder and confectioner's sugar? It's my first time making these and I'm so confused and scared of macarons. For the syrup — did you still use the 150g sugar to 50g water? And how did you portion the egg whites — still 60 in the mixer? then the remaining 40g mixed with the almond powder and confectioner’s sugar?

It’s my first time making these and I’m so confused and scared of macarons.

]]> By: Lady Macaron http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1104 Lady Macaron Mon, 19 Oct 2009 12:21:38 +0000 http://www.myfoodgeek.com/?p=536#comment-1104 Wow these looks absolutely gorgeous!well done. Love the pink and brown choc dust on them. Lovely lovely. Wow these looks absolutely gorgeous!well done. Love the pink and brown choc dust on them. Lovely lovely.

]]> By: geek http://www.myfoodgeek.com/2009/02/26/trying-out-a-new-macaron/comment-page-1/#comment-1093 geek Thu, 08 Oct 2009 20:05:28 +0000 http://www.myfoodgeek.com/?p=536#comment-1093 Leslie: Should be no problem to make them black or orange or whatever color you'd like. The filling, as you know, is only limited by your imagination. Leslie: Should be no problem to make them black or orange or whatever color you’d like. The filling, as you know, is only limited by your imagination.

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