Comments on: La Macaronicité 5: macawrongs and macarights, macarons day and night http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/ Tue, 17 Jan 2012 05:41:17 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Sarah http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-9133 Sarah Mon, 12 Dec 2011 20:22:55 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-9133 Just had to let you know that I followed your recipe featuring Italian meringue (to the letter) and it produced amazing shells the second time out. The first time I messed up the meringue and it was lumpy. Oh how I wish I could post a picture!!! I quadrupled the recipe and then split it into two batters, one uncolored batter for vanilla and one pink batter. And when I baked the shells, I have now learned what to look for in the pipped batter in order to get the perfect no-too-tall shell. I had under beaten my batter for the plain shells and the second batch with the pink food coloring got the perfect amount of beating. The shells peeled off the parchment no problem with perfect feet, smooth bottoms, no air pockets, no cracked shells. I DID age them 1.5 hours and cooked at 350 and used heavy half sheet pans, no pan doubleing necessary. THANKS A MILLION. They were a massive hit. Just had to let you know that I followed your recipe featuring Italian meringue (to the letter) and it produced amazing shells the second time out. The first time I messed up the meringue and it was lumpy. Oh how I wish I could post a picture!!! I quadrupled the recipe and then split it into two batters, one uncolored batter for vanilla and one pink batter. And when I baked the shells, I have now learned what to look for in the pipped batter in order to get the perfect no-too-tall shell. I had under beaten my batter for the plain shells and the second batch with the pink food coloring got the perfect amount of beating. The shells peeled off the parchment no problem with perfect feet, smooth bottoms, no air pockets, no cracked shells. I DID age them 1.5 hours and cooked at 350 and used heavy half sheet pans, no pan doubleing necessary. THANKS A MILLION.

They were a massive hit.

]]> By: Noorni hamat http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-9090 Noorni hamat Sat, 15 Oct 2011 04:26:27 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-9090 Never try macaron my whole life... Your macaron photos make me fall in love and wanna try to bake it.. Thank you Never try macaron my whole life… Your macaron photos make me fall in love and wanna try to bake it.. Thank you

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-9039 Duncan Tue, 13 Sep 2011 08:52:56 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-9039 @Thien: humidity can be part of the problem. And you could experiment with how long you rest the shells before baking. @Thien: humidity can be part of the problem. And you could experiment with how long you rest the shells before baking.

]]> By: Thien http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-9024 Thien Wed, 07 Sep 2011 03:03:32 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-9024 Thank you so much for sharing the detailed instructions ! I have been struggling with macawrongs untill I discovered your site. I am still using the French meringue method with success. However, my macarons are dull looking now. They are not shiny. Any idea why ? Thank you so much for sharing the detailed instructions ! I have been struggling with macawrongs untill I discovered your site. I am still using the French meringue method with success. However, my macarons are dull looking now. They are not shiny. Any idea why ?

]]> By: Kate http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-8899 Kate Fri, 08 Jul 2011 21:15:19 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-8899 This has made very interesting reading. Having spent the last four months making macarons obsessively using the italian meringue method from Jose Marechel (it took 11 attempts to perfect them which i'm not sure I should be admitting to) I seem to have suddenly lost the ability to get them right! I use the same recipe, method, ingredients, insulated baking trays, no change to the oven and I live in the UK so no humidity here. The macaron is a tricky little creature - thanks for the troubleshooting tips. I think maybe I should have a go with the french method and see if this helps. This has made very interesting reading. Having spent the last four months making macarons obsessively using the italian meringue method from Jose Marechel (it took 11 attempts to perfect them which i'm not sure I should be admitting to) I seem to have suddenly lost the ability to get them right! I use the same recipe, method, ingredients, insulated baking trays, no change to the oven and I live in the UK so no humidity here. The macaron is a tricky little creature – thanks for the troubleshooting tips.

I think maybe I should have a go with the french method and see if this helps.

]]> By: Suzi B http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-8847 Suzi B Thu, 30 Jun 2011 19:07:07 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-8847 Looks a bit like branston pickle! That really would be a macawrong!! Great site - I now feel up for the challenge. Looks a bit like branston pickle! That really would be a macawrong!!
Great site – I now feel up for the challenge.

]]> By: ithink92 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-8603 ithink92 Sun, 27 Mar 2011 04:57:11 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-8603 If you buy ground almonds, which are too coarse, grind it to powder together with the icing sugar to ensure that it stays dry and doesn't turn into oily clumps. If you buy ground almonds, which are too coarse, grind it to powder together with the icing sugar to ensure that it stays dry and doesn't turn into oily clumps.

]]> By: Duncan http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-8499 Duncan Wed, 16 Mar 2011 23:21:11 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-8499 @indira: there is a little scope for changing the amount of sugar, but not a lot. Macarons are by definition sweet. But that sweetness should not be a problem if an appropriately judged filling is used. Alternatively, don't serve them to people who don't have a sweet tooth. @indira: there is a little scope for changing the amount of sugar, but not a lot. Macarons are by definition sweet. But that sweetness should not be a problem if an appropriately judged filling is used. Alternatively, don't serve them to people who don't have a sweet tooth.

]]> By: indira http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-8495 indira Wed, 16 Mar 2011 09:04:18 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-8495 Very detail and helpful blog about macarons you have here, I loooove it!! I have followed your recipe, and there's one question left in my mind : is there any possibility of reducing the sugar quantity without risking the macarons form? Everyone said that it's too sweet. Thanks ya Very detail and helpful blog about macarons you have here, I loooove it!! I have followed your recipe, and there's one question left in my mind : is there any possibility of reducing the sugar quantity without risking the macarons form? Everyone said that it's too sweet. Thanks ya

]]> By: caldecoterose http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/comment-page-1/#comment-5482 caldecoterose Sun, 28 Nov 2010 18:04:33 +0000 http://www.syrupandtang.com/200712/la-macaronicite-5-macawrongs-and-macarights-macarons-day-and-night/#comment-5482 What a wonderful web-site to find! I am obsessed by macaron, to the point of taking my 7 year old daughter to Paris pretty much specifically to have tea at Laduree! I didn't think it would be possible to make them at home, as I've only found recipes for the English kind (delicious but not the same) I wanted to ask though, what do you mean by stacking the baking sheets? Also, I cook with an AGA and I,m thinking top oven for 5 mins then bottom oven, which would replicate your open door advice. What a wonderful web-site to find! I am obsessed by macaron, to the point of taking my 7 year old daughter to Paris pretty much specifically to have tea at Laduree! I didn't think it would be possible to make them at home, as I've only found recipes for the English kind (delicious but not the same) I wanted to ask though, what do you mean by stacking the baking sheets? Also, I cook with an AGA and I,m thinking top oven for 5 mins then bottom oven, which would replicate your open door advice.

]]>