Comments on: Adventures in Macarons (and my 2010 baking resolutions) http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html All good things are made in the kitchen. Tue, 07 Sep 2010 19:58:40 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Maybe http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html#comment-15078 Maybe Sat, 09 Jan 2010 17:26:45 +0000 http://www.loveandoliveoil.com/?p=1784#comment-15078 Hi ! I'm French and I know how to make macarons, if you want I can give you some trips to master them :o) You can see my macarons on my blog here : - lemon curd : http://nothingbutmaybe.canalblog.com/archives/2008/06/28/9688419.html - pistachio : http://nothingbutmaybe.canalblog.com/archives/2008/08/10/10174859.html - milk chocolate and passion fruit : http://nothingbutmaybe.canalblog.com/archives/2009/12/24/16180277.html Hi ! I’m French and I know how to make macarons, if you want I can give you some trips to master them :o) You can see my macarons on my blog here :
- lemon curd : http://nothingbutmaybe.canalblog.com/archives/2008/06/28/9688419.html
- pistachio : http://nothingbutmaybe.canalblog.com/archives/2008/08/10/10174859.html
- milk chocolate and passion fruit : http://nothingbutmaybe.canalblog.com/archives/2009/12/24/16180277.html

]]> By: auntie sal http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html#comment-14874 auntie sal Fri, 01 Jan 2010 04:20:21 +0000 http://www.loveandoliveoil.com/?p=1784#comment-14874 Lindsay, when you come to SF, I will take you to Miette, at the Ferry Market Plaza, where the macaroons remind you of Paris! Lindsay, when you come to SF, I will take you to Miette, at the Ferry Market Plaza, where the macaroons remind you of Paris!

]]> By: Kimberlie http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html#comment-14870 Kimberlie Fri, 01 Jan 2010 02:45:16 +0000 http://www.loveandoliveoil.com/?p=1784#comment-14870 I, too, have committed to mastering macarons in the near future. While on a trip to Victoria, BC, I found a book that is beautiful to look at and made the macarons endeavor seem less intimidating. Granted, I haven't tried yet, but i am optimistic. Check it out: http://www.eatmedaily.com/2009/11/cookbook-review-i-heart-macarons-by-hisako-ogita-sweet-fluffy-and-imperfect/ I, too, have committed to mastering macarons in the near future. While on a trip to Victoria, BC, I found a book that is beautiful to look at and made the macarons endeavor seem less intimidating. Granted, I haven’t tried yet, but i am optimistic.

Check it out:
http://www.eatmedaily.com/2009/11/cookbook-review-i-heart-macarons-by-hisako-ogita-sweet-fluffy-and-imperfect/

]]> By: Lindsay http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html#comment-14860 Lindsay Thu, 31 Dec 2009 16:52:38 +0000 http://www.loveandoliveoil.com/?p=1784#comment-14860 Thanks for the input, TC. We did age the egg whites for 24 hours at room temperature, AND we used parchment paper under the cookies. We did let the cookies sit for a while after baking, didn't seem to help at all with the stickiness. :( Oh well! Thanks for the input, TC. We did age the egg whites for 24 hours at room temperature, AND we used parchment paper under the cookies. We did let the cookies sit for a while after baking, didn’t seem to help at all with the stickiness. :( Oh well!

]]> By: tc http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html#comment-14848 tc Thu, 31 Dec 2009 03:07:49 +0000 http://www.loveandoliveoil.com/?p=1784#comment-14848 you need to age your egg whites. dry them. i baked 3 batches and no feet. your feet aren't real pretty but if you leave your egg whites uncovered for 24 hrs (in fridge or out in room temp) and follow your recipe, your macarons will have the prettiest feet ever. the most perfect feet. dun need to bang on the baking sheet and all. and use 2 baking sheets when you bake stacked on top of one another. use parchment paper. if they stick to the parchment paper after baking, leave them overnight, they slide off after. usually, my macarons slide off after 10-20 mins or so. hope it helps. you need to age your egg whites. dry them.
i baked 3 batches and no feet. your feet aren’t real pretty but if you leave your egg whites uncovered for 24 hrs (in fridge or out in room temp) and follow your recipe, your macarons will have the prettiest feet ever. the most perfect feet. dun need to bang on the baking sheet and all.

and use 2 baking sheets when you bake stacked on top of one another.

use parchment paper.

if they stick to the parchment paper after baking, leave them overnight, they slide off after. usually, my macarons slide off after 10-20 mins or so.

hope it helps.

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