Comments on: La Macaronicité 2: basic technique and simple macaron recipe

By: Jennifer

Jennifer — Thu, 06 Nov 2008 16:23:45 +0000

hi there ,

Any idea why my macarons look like Amaretti Biscuits(no feets at all) ???

I used the Italian meringue method.

Thank's

Regards,
Jen

By: rachel

rachel — Tue, 28 Oct 2008 08:43:43 +0000

hi! i love your 5-part write up on macarons (: i've been trying to make them recently.. whenever, i take out the macarons when the shells are cooked, i get soggy insides. but if i try and bake it longer to cook the inside, i get burnt shells. HELP! should i leave it longer on a cooling rack like you mentioned or should i change the temperature? also, i stay in singapore, where its very humid. does the humidity affect the way the macarons turn out? THANKS (:

By: Tast.ie: The Spicendipity Irish Food Blog » Blog Archive » Luscious Links - September 17, 2008

Wed, 17 Sep 2008 08:51:57 +0000

[...] After a particularly sticky macaron disaster a few weeks ago I was thrilled to find this photographic guide to making macarons. H/T David [...]

By: Duncan

Duncan — Fri, 27 Jun 2008 02:55:09 +0000

Welcome arfi! Your site looks great, but I couldn't find the macarons. I hope you have fun baking!

I've taken your email address out of your comment, just so that you don't risk any spam. Anyone can visit your site to contact you so that's probably the best way:)

By: arfi

arfi — Thu, 26 Jun 2008 06:34:55 +0000

Macarons have been a very recent challenge in my baking club (although not a compulsory task based on the club's rules) and only a few of us have finally done the 'right' thing. I have done mine and have tried several more which I consider a success (as they got feet, or rather) posted on my blog. I am curious about these beauties and have become obsessed and mad about them! I am trying different versions, different colours, different flavour and I become aware they are a lot, lot, lot more to overcome out there. The possibilities are unlimited! I just love macarons. And thank you, I've finally found a site to read more about them. I'll refer your site to my baking club members, with your permission, of course. Cheers from New Zealand!

By: Duncan

Duncan — Sat, 12 Jan 2008 22:50:55 +0000

Thanks for that helpful comment Fanny and welcome to Syrup & Tang! I'm not surprised to hear that he uses the Italian meringue in real life — I wonder if he actually was using a simple eggwhite foam at the beginning, or if the recipe in his early desserts book was an adaptation for the public? In fact, it's also a good question whether any of the professionals who have published French meringue macaron recipes ever actually make them that way — anyone with some inside gossip?

By: fanny

fanny — Sat, 12 Jan 2008 19:33:08 +0000

Hi Duncan,
these series of posts on macarons are terrific.

I just want to clear up something. At Pierre Hermé Paris, macarons are made using an Italian meringue. I think I do remember that he uses a simple egg white foam in his first cookbooks but PH10 and his lastest cookbooks are more accurate and show the real processes.

x fannt

By: Duncan

Duncan — Thu, 13 Dec 2007 22:10:16 +0000

Thanks mellie/Anna/pg. The Italian meringue version is now up on the site. Don't fear if you don't have a fancy kitchen machine. You can make it with an electric handbeater too.

By: Anna

Anna — Thu, 13 Dec 2007 10:04:12 +0000

Frikkin' brilliant post (I don't have mellie's gift for prose). I'm inspired - and NEARLY brave enough to attempt a batch.

(nearly)

By: mellie

mellie — Thu, 13 Dec 2007 08:42:21 +0000

Duncan…I am in awe. What a wonderful, thorough, informative and well executed post.

Can't wait for your Italian meringue post, which is my preferred technique. I think they are a little easier to make that way, as long as you're not scared of working with liquid molten sugar and have a kick arse kitchen aid or Hobart mixer ;-))