Comments on: La Macaronicité 1: an introduction to the macaron http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/ Thu, 11 Mar 2010 06:20:13 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2891 Duncan Sat, 06 Mar 2010 00:24:20 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2891 @candace: It sounds like a textbook overmixing. Cracking, dampness, deflation. I'd guess also that your oven is like mine, with fairly weak heat underneath the tray. @candace: It sounds like a textbook overmixing. Cracking, dampness, deflation. I'd guess also that your oven is like mine, with fairly weak heat underneath the tray.

]]> By: candace http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2887 candace Thu, 04 Mar 2010 21:51:38 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2887 Hi Duncan, Today is my 4th attempt in baking macarons. My macarons finally got feet, but this 4th attempt of mine is still a disastrous failure due to below reasons: 1) The shells cracked while they were still inside the oven. 2) The shells deflated once I pulled them out of the oven 3) These macarons are hollow inside. The top thin shells are dry as a baked shells should be (eventhough they deflated), but the bottom parts are sorta wet and seems uncooked. Can you please tell me what I did wrong base on the above description? The recepi that I used is : C:\Documents and Settings\candace\Desktop\Macarons.mht. Please help. Thank you so much in advance. Hi Duncan,
Today is my 4th attempt in baking macarons. My macarons finally got feet, but this 4th attempt of mine is still a disastrous failure due to below reasons:
1) The shells cracked while they were still inside the oven.

2) The shells deflated once I pulled them out of the oven

3) These macarons are hollow inside. The top thin shells are dry as a baked shells should be (eventhough they deflated), but the bottom parts are sorta wet and seems uncooked.

Can you please tell me what I did wrong base on the above description? The recepi that I used is : C:\Documents and Settings\candace\Desktop\Macarons.mht. Please help. Thank you so much in advance.

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2880 Duncan Mon, 01 Mar 2010 22:42:19 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2880 @Shara: there are too many flavour possibilities to choose from, but you could at least match a bright white filling with a deep purple shell for appearance. @Louisa: Nicely done! Congratulations. @Shara: there are too many flavour possibilities to choose from, but you could at least match a bright white filling with a deep purple shell for appearance.

@Louisa: Nicely done! Congratulations.

]]> By: Louisa http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2877 Louisa Sat, 27 Feb 2010 23:39:14 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2877 Hey Duncan...thanks so much for this blog! I made macarons from the French Culinary Institute's book and while they tasted and looked good, half of them stuck to the paper and had to be thrown away, while the others had giant holes under the shells. So on my next try I used your Italian meringue formula...and voila! http://hphotos-snc3.fbcdn.net/hs433.snc3/24947_1209644610477_1509592881_30507789_4342421_n.jpg I used raspberry jam and dark chocolate ganache as a filling (although the ganache turned out too runny and I couldn't get them as well-filled as I wanted to) Hey Duncan…thanks so much for this blog! I made macarons from the French Culinary Institute's book and while they tasted and looked good, half of them stuck to the paper and had to be thrown away, while the others had giant holes under the shells. So on my next try I used your Italian meringue formula…and voila!

http://hphotos-snc3.fbcdn.net/hs433.snc3/24947_1209644610477_1509592881_30507789_4342421_n.jpg

I used raspberry jam and dark chocolate ganache as a filling (although the ganache turned out too runny and I couldn't get them as well-filled as I wanted to)

]]> By: Shara http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2867 Shara Wed, 24 Feb 2010 17:09:18 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2867 I am getting married in October and I am planning to attempt to make these for our favors. I would really like a fun flavor. Our colors are black, white and dark purple. I was thinking about doing 3 for everyone. One Purple with White filling and two White with purple filling. Do you happen to have a fun flavor that I could use for white and purple . . . . ?? ?? ? Please let me know. Thank You. Shara I am getting married in October and I am planning to attempt to make these for our favors. I would really like a fun flavor. Our colors are black, white and dark purple. I was thinking about doing 3 for everyone. One Purple with White filling and two White with purple filling. Do you happen to have a fun flavor that I could use for white and purple . . . . ?? ?? ? Please let me know.

Thank You.
Shara

]]> By: Mia http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2770 Mia Tue, 19 Jan 2010 19:53:52 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2770 Dear Duncan, thank you for sharing your knowlegde about macarons. I tried the more reliable macarons recipe but till 5 times I still cannot have macarons with "foot" :(. Is it because of my oven? ( I put it on 145C). Dear Duncan, thank you for sharing your knowlegde about macarons. I tried the more reliable macarons recipe but till 5 times I still cannot have macarons with "foot" :( . Is it because of my oven? ( I put it on 145C).

]]> By: Yohann http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2683 Yohann Mon, 14 Dec 2009 14:21:25 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2683 Hi Duncan, Thank you for your detailed posts! I have just picked up the "macaron bug" and have been trying and trying unsuccessfully to make macarons. I have been using a fan forced combi oven, I am wondering whether using a fan forced greatly affects the outcome? Would welcome your advice on this. Thank you. Yohann Queensland Hi Duncan,
Thank you for your detailed posts! I have just picked up the "macaron bug" and have been trying and trying unsuccessfully to make macarons.
I have been using a fan forced combi oven, I am wondering whether using a fan forced greatly affects the outcome?
Would welcome your advice on this.
Thank you.

Yohann
Queensland

]]> By: Amie http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2680 Amie Sun, 13 Dec 2009 21:56:54 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2680 Dear Duncan, I had 10 egg whites left over from another recipe and decided to try my hand at macarons. Found your blog online and followed your recipe for the Italian meringue variety (recipe #2). Even though I'm in *that country*, I used a scale and followed your directions exactly. They worked out perfectly! Thank you! Instead of using water to make the sugar syrup, I used freshly brewed espresso, which went really nicely with the ganache filling. Dear Duncan, I had 10 egg whites left over from another recipe and decided to try my hand at macarons. Found your blog online and followed your recipe for the Italian meringue variety (recipe #2). Even though I'm in *that country*, I used a scale and followed your directions exactly. They worked out perfectly! Thank you! Instead of using water to make the sugar syrup, I used freshly brewed espresso, which went really nicely with the ganache filling.

]]> By: Kelise http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2650 Kelise Mon, 07 Dec 2009 01:47:05 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2650 I baked my first batch of macarons today. They have feet! I am so very happy. :) However, they were not pretty like yours. I used a Ziploc bag for piping and the batter were neither creamy nor shiny. They were kind of lumpy. Do you know how I could improve the batter? Did I overbeat the eggs? Is my almond meal too coarse? I bought it in its grounded state so I didn't have to grind myself. Could you elaborate on what I need to look out for to know that the eggs are at the soft peaks phase and the firm and stiff phase. Thank you! Kelise I baked my first batch of macarons today. They have feet! I am so very happy. :) However, they were not pretty like yours. I used a Ziploc bag for piping and the batter were neither creamy nor shiny. They were kind of lumpy. Do you know how I could improve the batter? Did I overbeat the eggs? Is my almond meal too coarse? I bought it in its grounded state so I didn't have to grind myself. Could you elaborate on what I need to look out for to know that the eggs are at the soft peaks phase and the firm and stiff phase. Thank you!

Kelise

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2617 Duncan Wed, 25 Nov 2009 03:44:37 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2617 @Sheryl: I hope you're enjoying your obsession. Only yesterday someone was nagging me about going into business again... miracles might happen! @Sheryl: I hope you're enjoying your obsession. Only yesterday someone was nagging me about going into business again… miracles might happen!

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