Comments on: La Macaronicité 2: basic technique and simple macaron recipe http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/ 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-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2882 Duncan Mon, 01 Mar 2010 22:46:47 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2882 @ad: I'd suggest that this has less to do with your egg whites and more to do with other procedural problems. @ad: I'd suggest that this has less to do with your egg whites and more to do with other procedural problems.

]]> By: ad http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2823 ad Sat, 06 Feb 2010 15:59:26 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2823 Hi Duncan, Your great work is very much appreciated. I tried your recipe with egg whites left in room temperature for 12 hours. It works fabulous! However, the following batch with egg whites kept for 17 hours & more, I failed to get the batter to dry up the the firm texture that allows me to get the feet. Note the mixed battle was in the right manner & no bubbles or rough surface. PLEAASE HELP AD Hi Duncan,

Your great work is very much appreciated. I tried your recipe with egg whites left in room temperature for 12 hours. It works fabulous!

However, the following batch with egg whites kept for 17 hours & more, I failed to get the batter to dry up the the firm texture that allows me to get the feet. Note the mixed battle was in the right manner & no bubbles or rough surface.

PLEAASE HELP

AD

]]> By: Estelle http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2820 Estelle Sat, 06 Feb 2010 07:04:24 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2820 I made my first batch of macarons yesterday (grapefruit flavour) and surprisingly they worked perfectly (using the simple french method)! My second batch, however, failed slightly - they had a huge cavern of air under the shell, and some developed cracks. The reason...CONCENTRATION. I lost concentration and overwhipped my meringue. Needless to say i shall be making more, and shall make it my mission to perfect them. I made my first batch of macarons yesterday (grapefruit flavour) and surprisingly they worked perfectly (using the simple french method)! My second batch, however, failed slightly – they had a huge cavern of air under the shell, and some developed cracks. The reason…CONCENTRATION. I lost concentration and overwhipped my meringue.
Needless to say i shall be making more, and shall make it my mission to perfect them.

]]> By: rosa http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2782 rosa Sun, 24 Jan 2010 01:10:51 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2782 Hi Duncan, i've been looking through some macarons articles, but yours give me clues on what errors might happens and why. I'm just a housewife with ordinary tools: conventional oven, handmixer, blender. I hope i can try with not so-many-times errors (even a great bakers can't make it perfect for the 1st time, right?)....but end up with great expectation! Thanks and wish me luck! Hi Duncan, i've been looking through some macarons articles, but yours give me clues on what errors might happens and why. I'm just a housewife with ordinary tools: conventional oven, handmixer, blender. I hope i can try with not so-many-times errors (even a great bakers can't make it perfect for the 1st time, right?)….but end up with great expectation! Thanks and wish me luck!

]]> By: Selene http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2763 Selene Wed, 13 Jan 2010 04:28:44 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2763 Ducan, Thank you for taking the time to write such a wonderful blog about making French Macarons. I followed your directions exactly. I used the Italian meringue method. My macarons do have feet but some of them came out lopsided. They are all on the same tray, and therefore have been treated the same. I don't understand why they are not all perfect, or not all lopsided. I baked them at 280F for 18 mins. There are no problems with the texture, etc. The only problem is that some are lopsided. Please help. Ducan,

Thank you for taking the time to write such a wonderful blog about making French Macarons. I followed your directions exactly. I used the Italian meringue method. My macarons do have feet but some of them came out lopsided. They are all on the same tray, and therefore have been treated the same. I don't understand why they are not all perfect, or not all lopsided. I baked them at 280F for 18 mins. There are no problems with the texture, etc. The only problem is that some are lopsided. Please help.

]]> By: Halloween Calendar Cake http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2546 Halloween Calendar Cake Mon, 26 Oct 2009 21:29:01 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2546 [...] recipes proven to be more successful: Tarlette's recipe - a much straight forward and simple recipe Syrup and Tang - a recipe that involves three Daring Bakers to change the lightbulb Melanger - a more stable [...] [...] recipes proven to be more successful: Tarlette's recipe – a much straight forward and simple recipe Syrup and Tang – a recipe that involves three Daring Bakers to change the lightbulb Melanger – a more stable [...]

]]> By: Paris Perfet Blog http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2519 Paris Perfet Blog Wed, 14 Oct 2009 11:51:44 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2519 Duncan, thank you for an excellent teach in on macarons. This is the best treatise on making them on the internet. Thought you'd enjoy this funny blog about attempting to conquer the Everest of Macarons, those by Pierre Herme': http://www.parisperfect.com/blog/2009/10/making-the-best-macarons-in-the-world/ Will include your recipe and information on the followup blog, Macarons Recipe for Mere Mortals Duncan, thank you for an excellent teach in on macarons. This is the best treatise on making them on the internet. Thought you'd enjoy this funny blog about attempting to conquer the Everest of Macarons, those by Pierre Herme': http://www.parisperfect.com/blog/2009/10/making-the-best-macarons-in-the-world/

Will include your recipe and information on the followup blog, Macarons Recipe for Mere Mortals

]]> By: Anita http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2508 Anita Wed, 07 Oct 2009 22:36:59 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2508 Thank you so much for going into so much detail with heaps of useful tips. I have attempted macarons twice. The first time I overfolded so ended up with flat, sticky soft almond meringues. Round 2 was better but still no feet and the shells had few holes and some fissures even though I tried very hard not to overfold. I am going to try round 3 today and use your recipe and all your suggestions. Thanks heaps Thank you so much for going into so much detail with heaps of useful tips. I have attempted macarons twice. The first time I overfolded so ended up with flat, sticky soft almond meringues. Round 2 was better but still no feet and the shells had few holes and some fissures even though I tried very hard not to overfold. I am going to try round 3 today and use your recipe and all your suggestions. Thanks heaps

]]> By: Michelle http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2412 Michelle Mon, 24 Aug 2009 17:43:35 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2412 I've visited numerous websites/blogs relating to anything macarons for awhile now but never had the guts to dive in and just try making them... until now. I'm sad to report that it turned out to be an utter disappointment (although catastrophic kept popping into mind). I knew the minute I mixed the dry ingredients with my perfectly beaten egg whites that I was destined for macawrong city (thanks for coining the word, btw). I should just come to terms with the fact that macarons are every bit as complicated and persnickety as you and other macaron masters everywhere make them out to be. I am a fool for thinking that if bbcgoodfood website has the recipe then it can't be that hard. Well, I've learned my lesson and it costed me 2 eggwhites, 140g of ground almonds and 250g of icing sugar + 2 insulated pans, a hand mixer and a basic piping set. I'll try your method next time. I'll have my hubby eat my sickly sweet macawhats. I thought I'd get that off my chest. Love your site, btw. I've visited numerous websites/blogs relating to anything macarons for awhile now but never had the guts to dive in and just try making them… until now. I'm sad to report that it turned out to be an utter disappointment (although catastrophic kept popping into mind). I knew the minute I mixed the dry ingredients with my perfectly beaten egg whites that I was destined for macawrong city (thanks for coining the word, btw). I should just come to terms with the fact that macarons are every bit as complicated and persnickety as you and other macaron masters everywhere make them out to be. I am a fool for thinking that if bbcgoodfood website has the recipe then it can't be that hard. Well, I've learned my lesson and it costed me 2 eggwhites, 140g of ground almonds and 250g of icing sugar + 2 insulated pans, a hand mixer and a basic piping set. I'll try your method next time. I'll have my hubby eat my sickly sweet macawhats. I thought I'd get that off my chest. Love your site, btw.

]]> By: Katie http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/comment-page-1/#comment-2399 Katie Sun, 23 Aug 2009 20:08:00 +0000 http://www.syrupandtang.com/200712/la-macaronicite-2-basic-technique-and-simple-macaron-recipe/#comment-2399 I made my second batch following your instructions to the letter, but the feet still spread slightly (albeit not nearly as bad as yesterday). The feet also collapsed, leaving a huge hole in the center. Needless to say, after 4 failures I will not be trying macarons again :o( I made my second batch following your instructions to the letter, but the feet still spread slightly (albeit not nearly as bad as yesterday). The feet also collapsed, leaving a huge hole in the center.

Needless to say, after 4 failures I will not be trying macarons again :o (

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