This week has such special meaning for me. My birthday is at the end of it and I picked this week in 2010 to ramp up my blog. Mardi’s blog here was one of the first ones I found when I went looking for what others had done. Who knows what I put in for a search term. I kept looking, reading more and more food blogs. After a few weeks I noticed postings about Macarons and thought I was totally from another planet; I had no idea what they were. I am sure I must have left some weird comments here and other places asking what people were talking about. FontExplorer X Pro is optimized for professional use; it’s the solution that gives you the power you need to manage all your fonts. TotalFinder 1.10.10 Cracked Keygen For Mac OS X Free Download. Fontexplorer X Pro License Crack Macaroni. By nutbyomisphici. I finally had them in France in Feburary of this year for the first time and then I realized what was worth all the talk. I haven’t made them yet, but I am also not in a hurry. They remind me of something I enjoyed finding and exploring, and you always have to have that thing that is right around the corner, just out of reach Thanks Mardi! Mardi, thanks for the insight and I went out today to buy color paste (assuming that’s better than liquid, yes?). Can you re-inflate egg whites (do you need a miracle)? So, to prove to myself that I’m not completely lame and you don’t have to be French to conquer macarons, I tried again, this time with no color. 3 trays later tray one cracked & was a footless blob, tray two looked perfect complete with cute little feet but once cooled I realized were sticky and almost hollow, and tray 3 once again cracked. Same oven, same trays (160C/320F – 12 minutes plus a switch in between). I had to make cupcakes just to make myself feel better. Oh so glad that this was sent to me via Stumble Upon! I’m LIKING it now so I can have it bookmarked.and well, because I like it!! ? I LOVE macarons, but had not heard of them until last year when I saw them on food blog after food blog. Finally tried them from Whole Foods a few months ago. How could I have missed these when I was in Paris years ago? They are definitely worth the fuss. But since I hate paying $1.20 each for them, I knew I would eventually try to master them. But so glad I ran into your post first. Which flavor shell (or no flavor) do you recommend for a first timer. Which filling? I LOVE lemon flavored so what would you recommend. Plain macs with lemon filling? Would it be lemon curd? Thanks SO much!! Mardi, Your macarons are perfect! I’ve been attempting macarons for a few weeks ever since I got a kitchen aid stand mixer and I can’t seem to get it right. I’ve tried several recipes online and nothing has worked. ![]() I came across your page along with Stella’s and I love it the most since I am very impatient and can’t wait for the eggs to age and the shells to form. I tried Stella’s recipe twice and mine cracked in the oven about 5 mins into baking. I tried yours and as soon as I opened the oven to turn them they caved in. Mine do not have feet and deflate and are hollow. I can’t seem to figure it out and want to just give up! Could it be my gas oven? Or the humidity in southern California? I thought i might have undermined so I tried mixing more and still the same results. Also my chocolate ganache doesn’t look like yours at all. It’s runny even after a week in the fridge. And 5 mins after I pipe in onto the macaron it starts melting. Tried your recipe. The meringe came out way stiffer than is recommended in other recipes. I am pretty sure I underfolded as the batter did not spread out at all and the piping peaks remained. After baking, shells were uneven, too rounded and hollow, some where cracked Pretty much the biggest disaster so far (10 batches and counting)! Not blaming your recipe, I am just too whimpy and prevent overfolding. After baking, the feet did not collapse as I have seen with other recipes, so it may be the high egg white content that provides stability. They also came off easy from the parchment and actually taste good, nice and chewy. I think I will try again tomorrow, and use half the recipe and foldma bit further. How many batches did it take yu to get consistent? I went through this when learning to make chocolates, which I now have down. Macarons seem to be more difficult. How many batches? Well it took me well over a year of making macarons once, twice, sometimes 3x month to get to the point where I understand them. If you do not fold the batter enough, they will crack and they will not work properly. Did you fold the batter 25 times and stop, take a look at it and then go stroke by stroke after that until the batter was falling off the spatula in ribbons?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
March 2019
Categories |