Comments on: The macarons of Paris — 2008 review http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/ Tue, 07 Sep 2010 01:24:37 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: SJ http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-2639 SJ Thu, 03 Dec 2009 10:12:47 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-2639 Duncan, I'm not sure if I ever sent you the link to my "Macarons of Europe 2009" post so here it is ... http://www.essjay.com.au/2009/10/31/travel-the-macarons-of-europe/ Duncan, I'm not sure if I ever sent you the link to my "Macarons of Europe 2009" post so here it is …
http://www.essjay.com.au/2009/10/31/travel-the-macarons-of-europe/

]]> By: Duncan http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-1139 Duncan Fri, 29 Aug 2008 00:12:36 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-1139 Thanks, Anna. The scientific discussions are definitely interesting for those who can read some French. Unfortunately, C&Z's article isn't claiming a 17C origin for the Parisian macaron as we know it. She is talking about macarons in general (what many English speakers would generally classify broadly as macaroons) -- ie, nut+sugar+eggwhite confections -- of which there are many in France and elsewhere in Europe. Thanks, Anna. The scientific discussions are definitely interesting for those who can read some French. Unfortunately, C&Z's article isn't claiming a 17C origin for the Parisian macaron as we know it. She is talking about macarons in general (what many English speakers would generally classify broadly as macaroons) — ie, nut+sugar+eggwhite confections — of which there are many in France and elsewhere in Europe.

]]> By: Anna http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-1138 Anna Thu, 28 Aug 2008 15:39:52 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-1138 I've found another backer for the 17th C beginnings at Chocolate and Zucchini <a href="http://chocolateandzucchini.com/archives/2006/02/macaron_from_amiens.php" rel="nofollow">here</a>. Despite that slip, she does recommend <a href="http://www.sfc.fr/seminaire/CPTRDU20.pdf" rel="nofollow">this</a> and <a href="http://www.sfc.fr/seminaire/CPTRDU22.pdf" rel="nofollow">this</a> for a bit of scientific macaron discussion from the inimitable Herve This (in French) - although they're somewhat Gallic emphasis of discussion over conclusions. anna I've found another backer for the 17th C beginnings at Chocolate and Zucchini here.

Despite that slip, she does recommend this and this for a bit of scientific macaron discussion from the inimitable Herve This (in French) – although they're somewhat Gallic emphasis of discussion over conclusions.

anna

]]> By: janey beez http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-931 janey beez Mon, 21 Jul 2008 12:07:45 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-931 Before I try my NEXT batch of macs, I have to say that I find the shells that only have food colouring without any flavour, despite the filling just leave me cold. Mmm Almond sandwich with filling...nuhh! look pretty but I want to TASTE something in the shell! Thanks again, I'm going to try more flavoured macs this week, and am buying a KA mixer to complement my own kenwood MAJOR(!?), that uses copious amounts of .. aghhhh ! WHEAT flour!!! as do you realise everyone???? They are GLUTEN FREE!!!A hint , if you are like me and selling yummies commercially , the equivalent of a Kosher kitchen is required to pass the muster. Let us get out that macs are free of WHEAT!!! That will excite all and sundry!! Before I try my NEXT batch of macs, I have to say that I find the shells that only have food colouring without any flavour, despite the filling just leave me cold. Mmm Almond sandwich with filling…nuhh! look pretty but I want to TASTE something in the shell!
Thanks again, I'm going to try more flavoured macs this week, and am buying a KA mixer to complement my own kenwood MAJOR(!?), that uses copious amounts of .. aghhhh ! WHEAT flour!!! as do you realise everyone???? They are GLUTEN FREE!!!A hint , if you are like me and selling yummies commercially , the equivalent of a Kosher kitchen is required to pass the muster.
Let us get out that macs are free of WHEAT!!! That will excite all and sundry!!

]]> By: vida http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-899 vida Fri, 11 Jul 2008 06:37:19 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-899 Duncan, you may be redundant in the translating department but not in the MACARON department... when can I book in for a class??? Vida x Duncan, you may be redundant in the translating department but not in the MACARON department… when can I book in for a class??? Vida x

]]> By: harry http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-896 harry Wed, 09 Jul 2008 11:21:47 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-896 And the Paris macaron trail continues... I discovered, sadly after Duncan left Paris, that the Ikea just outside Paris also sells medium-sized Macarons! I just had to try one - a raspberry one. The verdict? Let's just say they make nice furniture and leave it at that... And the Paris macaron trail continues… I discovered, sadly after Duncan left Paris, that the Ikea just outside Paris also sells medium-sized Macarons! I just had to try one – a raspberry one. The verdict? Let's just say they make nice furniture and leave it at that…

]]> By: Duncan http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-894 Duncan Tue, 08 Jul 2008 01:33:01 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-894 Thanks thanks and thanks! And welcome to new commenters, especially Veron who is also macaron mad! :) @Vida, always interesting to hear differing opinions of flavours isn't it! And you've been given the translation over on Sticky's thread, so I'm redundant:P @M: yeah, humidity is a killer. You would need to make sure you had aircon on, keeping your home dry until the shells were all baked and in a sealed container in the fridge. And you'd need to be careful bringing them to room temp again to avoid rapid over-softening. Thanks for the Tokyo insights:) Thanks thanks and thanks! And welcome to new commenters, especially Veron who is also macaron mad! :)

@Vida, always interesting to hear differing opinions of flavours isn't it! And you've been given the translation over on Sticky's thread, so I'm redundant:P

@M: yeah, humidity is a killer. You would need to make sure you had aircon on, keeping your home dry until the shells were all baked and in a sealed container in the fridge. And you'd need to be careful bringing them to room temp again to avoid rapid over-softening. Thanks for the Tokyo insights:)

]]> By: M http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-893 M Mon, 07 Jul 2008 07:21:06 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-893 Wow - wow wow - I've found someone who loves macaroons as much as I do... In Tokyo - we pretty much did the a "macaroon crawl" and I really enjoyed the ume one from Aoki. Really loved the ones by Roubouchon and PH - but also La maison du chocolat does some fabulous chocolate with red berries. My overall favourite flavour usually involves salted caramel. I've never made them but your detailed posts make me want to head to the kitchen but with the humidity (I live in Hong Kong) I'm wondering if I need to wait until the rains have gone. Thanks for sharing your wonderful experiences with us! Cheers M Wow – wow wow – I've found someone who loves macaroons as much as I do…

In Tokyo – we pretty much did the a "macaroon crawl" and I really enjoyed the ume one from Aoki. Really loved the ones by Roubouchon and PH – but also La maison du chocolat does some fabulous chocolate with red berries. My overall favourite flavour usually involves salted caramel.

I've never made them but your detailed posts make me want to head to the kitchen but with the humidity (I live in Hong Kong) I'm wondering if I need to wait until the rains have gone.

Thanks for sharing your wonderful experiences with us!

Cheers
M

]]> By: vida http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-892 vida Mon, 07 Jul 2008 02:35:54 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-892 The last one was either strawberry or raspberry - there was no way of tell as all that was aparent was the almond essence... the only flavour I did not purchase was coffee and sticky says that was her favourite so far so maybe I missed the mark... Duncan I need you to translate whatever it was that Sticky said to me at the end - I have no idea except the last word "Vida" - that one I understood!!! Anyway this is all your fault because I would have thought them all yummy previously but now I "search" for the flavour and it just was not there... Everyone should do their own taste test though!!! Vida x The last one was either strawberry or raspberry – there was no way of tell as all that was aparent was the almond essence… the only flavour I did not purchase was coffee and sticky says that was her favourite so far so maybe I missed the mark… Duncan I need you to translate whatever it was that Sticky said to me at the end – I have no idea except the last word "Vida" – that one I understood!!! Anyway this is all your fault because I would have thought them all yummy previously but now I "search" for the flavour and it just was not there… Everyone should do their own taste test though!!! Vida x

]]> By: Donina http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/comment-page-1/#comment-891 Donina Sun, 06 Jul 2008 22:11:19 +0000 http://www.syrupandtang.com/200806/the-macarons-of-paris-2008-review/#comment-891 The white truffle macarons at Pierre Hermé are too sublime for description. The white truffle macarons at Pierre Hermé are too sublime for description.

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