Comments on: La Macaronicité 1: an introduction to the macaron http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/ Tue, 17 Jan 2012 05:41:17 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-8947 Duncan Sat, 20 Aug 2011 00:58:35 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-8947 @Jessica: very glad things have worked so well for you. @Cammie: Absolutely right: mixing and oven are the key. @Jessica: very glad things have worked so well for you.
@Cammie: Absolutely right: mixing and oven are the key.

]]> By: Cammie http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-8944 Cammie Tue, 16 Aug 2011 21:45:21 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-8944 Duncan, thank you so, so much for all your wonderful instructions and experimentations. I've mastered the simple method which give me lovely feet and perfect macarons every time. I think the most important keys to success with macarons are a) the macaronage and b) knowing your oven heat. The rest, like aging your egg whites, or letting them rest to form a skin, were pretty irrelevant for me although I don't think it harms the macarons per se. Duncan, thank you so, so much for all your wonderful instructions and experimentations. I've mastered the simple method which give me lovely feet and perfect macarons every time. I think the most important keys to success with macarons are a) the macaronage and b) knowing your oven heat. The rest, like aging your egg whites, or letting them rest to form a skin, were pretty irrelevant for me although I don't think it harms the macarons per se.

]]> By: Jessica http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-8654 Jessica Sat, 30 Apr 2011 16:12:06 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-8654 Awesome! I must be letting them rest too long. That has to be it! You can check out my macarons at www.baru66.com if you are interested.. I've been working on them for about a year, and it's all thanks to your site that I've gotten them to work out. Thanks SO much btw :) Awesome! I must be letting them rest too long. That has to be it! You can check out my macarons at http://www.baru66.com if you are interested.. I've been working on them for about a year, and it's all thanks to your site that I've gotten them to work out. Thanks SO much btw :)

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-8653 Duncan Wed, 27 Apr 2011 00:37:58 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-8653 @Jessica: a huge foot isn't a bad thing necessarily (and quite sought after by some bakers). As for unevenness, it's hard to comment as I don't know how uneven you mean. If the shells are lopsided, with no foot on one side, then you probably have too much bottom heat and/or are resting the shells for too long and they're sticking. I've never had success with Silpat - for me the parchment is a much better choice. @Jessica: a huge foot isn't a bad thing necessarily (and quite sought after by some bakers). As for unevenness, it's hard to comment as I don't know how uneven you mean. If the shells are lopsided, with no foot on one side, then you probably have too much bottom heat and/or are resting the shells for too long and they're sticking. I've never had success with Silpat – for me the parchment is a much better choice.

]]> By: Jessica http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-8652 Jessica Mon, 25 Apr 2011 18:36:12 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-8652 Hey Duncan, my name is Jessica, and I had a few questions. I started about a year ago at a french restaurant here in Des Moines. My chef is straight from France and hired me on with no culinary background. I've never seen or heard of a macaron until a year ago when I started at this restaurant. I use the italian meringue method but my problem comes in when I bake them. We have a convection oven that I use to bake the macarons, but they always come out with a huge foot and/ or uneven. I take them out halfway through the baking process and switch them around so the heat is distributed evenly, but nothing seems to work. What am I doing wrong? Also I wanted to ask if it is better to use parchment paper or a silpat. What is your opinion? Hey Duncan, my name is Jessica, and I had a few questions. I started about a year ago at a french restaurant here in Des Moines. My chef is straight from France and hired me on with no culinary background. I've never seen or heard of a macaron until a year ago when I started at this restaurant. I use the italian meringue method but my problem comes in when I bake them. We have a convection oven that I use to bake the macarons, but they always come out with a huge foot and/ or uneven. I take them out halfway through the baking process and switch them around so the heat is distributed evenly, but nothing seems to work. What am I doing wrong? Also I wanted to ask if it is better to use parchment paper or a silpat. What is your opinion?

]]> By: Shannon http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-3356 Shannon Sun, 18 Jul 2010 04:10:35 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-3356 Nancy- This probably isn't much help but I had some beautiful macarons at Amore patisserie in Las Vegas. Still a long way to travel from NY though. Nancy- This probably isn't much help but I had some beautiful macarons at Amore patisserie in Las Vegas.

Still a long way to travel from NY though.

]]> By: nancy http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-3256 nancy Mon, 21 Jun 2010 23:57:59 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-3256 Just learned about macarons and I've been bewitched by the thought ever since. Unfortunately, there is no Laduree here in the States. I did extensive research on all the macaron wannabees in New York that just don't make the grade. I certainly can't make them myself. Quel dommage! How am I ever going to get to try the real thing if I don't travel abroad? Just learned about macarons and I've been bewitched by the thought ever since. Unfortunately, there is no Laduree here in the States. I did extensive research on all the macaron wannabees in New York that just don't make the grade. I certainly can't make them myself. Quel dommage! How am I ever going to get to try the real thing if I don't travel abroad?

]]> By: Michelle Chin http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-3029 Michelle Chin Tue, 06 Apr 2010 21:53:04 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-3029 I used some of the information for my macaron post. I used some of the information for my macaron post.

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2945 Duncan Sun, 21 Mar 2010 06:59:45 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2945 @tyrrani: there's no need to use powdered egg white, but a little bit (and i mean a gram or two) helps structure, yes. Certainly no point in replacing the fresh whites with powdered egg white. @tyrrani: there's no need to use powdered egg white, but a little bit (and i mean a gram or two) helps structure, yes. Certainly no point in replacing the fresh whites with powdered egg white.

]]> By: tyrrani http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-2935 tyrrani Fri, 19 Mar 2010 04:02:30 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-2935 First of all, love your site! Lots of great info and tips. What have you heard about using powdered egg whites? I've been seeing recipes in which powdered whites are added to the regular whites to give them stability, but none that use powdered whites exclusively, which is what I'd like to be able to do. Have you tried them? First of all, love your site! Lots of great info and tips.
What have you heard about using powdered egg whites? I've been seeing recipes in which powdered whites are added to the regular whites to give them stability, but none that use powdered whites exclusively, which is what I'd like to be able to do. Have you tried them?

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