Comments on: La Macaronicité 1: an introduction to the macaron http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/ Wed, 27 Mar 2013 03:17:46 +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-9317 Duncan Fri, 18 May 2012 06:58:07 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-9317 Hello Ichiro. Umm... undermixed batter is caused by undermixing it, so mix it a little more! If a batter is too stiff, I suggest adding a little more egg white and gently mixing the batter. (Too much more mixing will make it overmixed.) I have never used icing sugar with starch in it, but as it is almost impossible to get pure icing sugar in many countries, I don't think it makes much difference - but I haven't tested it in my kitchen. If you are making your own almond meal, or making commercial almond meal finer, you certainly have to be careful not to get it too warm. Short bursts of the blades is better, and taking a break if the meal starts to get warm. Hello Ichiro. Umm… undermixed batter is caused by undermixing it, so mix it a little more! If a batter is too stiff, I suggest adding a little more egg white and gently mixing the batter. (Too much more mixing will make it overmixed.)

I have never used icing sugar with starch in it, but as it is almost impossible to get pure icing sugar in many countries, I don't think it makes much difference – but I haven't tested it in my kitchen.

If you are making your own almond meal, or making commercial almond meal finer, you certainly have to be careful not to get it too warm. Short bursts of the blades is better, and taking a break if the meal starts to get warm.

]]> By: ichiro http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-9307 ichiro Thu, 17 May 2012 14:53:40 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-9307 Hi Duncan, I would like to ask, what should i do if macaron batter are umdermix? what are the main reason of undermixed batter? is icing sugar with corn flour content recommended to use for macaron? or was it a no no? blending my ground almonds with a dry blender would release some oil from the nuts can i still use them? Best of regards, Ichiro. Hi Duncan,

I would like to ask, what should i do if macaron batter are umdermix?
what are the main reason of undermixed batter?
is icing sugar with corn flour content recommended to use for macaron? or was it a no no?
blending my ground almonds with a dry blender would release some oil from the nuts can i still use them?

Best of regards,
Ichiro.

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-9200 Duncan Tue, 28 Feb 2012 23:39:39 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-9200 @Clare: I've not cooked with Splenda, but I don't think it would work, as I believe it would be difficult to make a strong meringue without extra ingredients to stabilise it well. @Clare: I've not cooked with Splenda, but I don't think it would work, as I believe it would be difficult to make a strong meringue without extra ingredients to stabilise it well.

]]> By: Clare Joseph http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/comment-page-1/#comment-9195 Clare Joseph Mon, 27 Feb 2012 16:12:28 +0000 http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/#comment-9195 Hi Duncan, Just had my 1st / 2nd Macaron yesterday. Wow Wow Wow. Wish I didn't get started. It is simply divine. I do some baking and thought I'd get a receipe to try this little gem and cam upon your site. Thank you for the tips. I will try it soon and let you know. Can it be made with Splenda for diabetics? Thanks Clare Hi Duncan,
Just had my 1st / 2nd Macaron yesterday. Wow Wow Wow. Wish I didn't get started. It is simply divine. I do some baking and thought I'd get a receipe to try this little gem and cam upon your site. Thank you for the tips. I will try it soon and let you know. Can it be made with Splenda for diabetics?
Thanks Clare

]]> 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.

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