Comments on: It's beginning to feel a lot like Christmas… macarons!

By: Megan

Megan — Tue, 25 Oct 2011 18:42:17 +0000

Your last paragraph makes me wonder. I'm currently having problem with soggy macarons after storage. My macarons get so soaked and wet after I put em in the fridge ( both the filled and unfilled macarons ) This never happens before, I thought it was because I try to slightly underbake my macarons compared to what I've done before, but it was because my macarons were literally chirping, it was hard and even after maturing I still get complaints for it being slightly hard. I dont think that my macarons are Underbaked at all it looks fine before I put them in the fridge.

I live in Southeast Asia, and its the raining season in here and even if it wasnt raining, it's pretty humid here in Asia. I've tried putting silica gels inside my containers to absorb any excessive moisture it used to work but now it didnt. This problem used to appear once in a while and usually it only happened to the really old ones, but now it haunts me!! I even get macarons that are only one day old soaking wet.. what do I do wrong, is it the fridge? Is it the container? Is it the rain ? or humidity? or is it my macarons? What can I do to avoid them being soggy? Help me duncan I'm desperate!!!!!!!

By: Coby

Coby — Tue, 25 Aug 2009 03:18:24 +0000

WOW! I can dream! Magical:D

By: veron

veron — Tue, 30 Dec 2008 13:24:01 +0000

How could I have missed this post of yours. These look gorgeous and in every way perfect! Love the combination too. Have a great New Year!

By: Lorraine E

Lorraine E — Wed, 17 Dec 2008 06:29:32 +0000

This is inspired, love the combination and I can imagine how evocative the aroma and taste of these would be.

By: Y

Wed, 17 Dec 2008 01:07:15 +0000

I don't think I would like musk on it's own, but paired with something else.. I can see how that would work really well.

By: Duncan

Duncan — Tue, 16 Dec 2008 13:20:08 +0000

I must say I approached the musk with trepidation, despite the strong childhood fondness. The match with strawberry was a winner, definitely. I had once tried a musk cupcake at the Crabapple Cupcake Bakery which was tolerable, but lacked good execution… maybe that's what primed me for starting to experiment with it.

By: Y

Tue, 16 Dec 2008 13:12:38 +0000

Very nice! Love the idea of strawberry and musk.. not something I've ever used in baking before.

By: J-cat-dog-budgie

J-cat-dog-budgie — Mon, 15 Dec 2008 11:45:34 +0000

First time poster long time ghoster. Your musk is a must. And I was chuffed to be stuffed with them. My comments over-zealous? Other readers jealous? I think so.

By: Debbie

Debbie — Sun, 14 Dec 2008 23:22:33 +0000

Oh Duncan… The memories are almost too much for me. They were, as usual, delicious and beautiful to look at.

By: elra

elra — Sun, 14 Dec 2008 17:28:42 +0000

I almost forgot that winter in the U.S is summer in Australia and South Africa, that is why you can have that delicious berries. We, in California (of course) can find berries too, but it's very expensive ($4- 5/pint) and they come from somewhere, go figure!

I don't know wether I should be thankful or sad, but lately we experience less and less rain. Take it on the bright side, this mean I can make your macarons….

ha,ha,ha Duna, I was lauging at myself! When I click the link for "Musk" I saw the photo of a dear, oh.. you must be kidding me (a few drop of this animal)? anyway, the second link work for me!

Note on mincemeat, it is pretty hard to find here, unless you go to British store, which is so far away from our house. Maybe I can make it myself, but then it is hard to find suet too. Maybe I can just try to find that "strange" Mother's brand mince meat instead.
Have a wonderful season!
Elra