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. Thu, 09 Feb 2012 22:52:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Justina http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html/comment-page-1#comment-41452 Justina Sat, 20 Aug 2011 08:09:24 +0000 http://www.loveandoliveoil.com/?p=1784#comment-41452 Hi Lindsay, I was reading your post on this and my roommate had the same problems. She tried them 3 times and gave up but I made her make it the italian way and she got super pretty feet the 4th time :) I believe egg whites are better off left on the counter and at room temp then in the fridge. You can just cover them with a paper towel or towel. I'm not sure if you do this or not but add a pinch of salt when you're first beating your egg whites. I've read that it helps the meringue form faster? I don't know if it's true but it works for me! Also, the size of the circles you pipe definitely matters. I've learned that when I pipe circles that are a little bit bigger, they don't cook all the way through and lead to a sticky mess in the middle. I've never baked mine over 330 degrees. I think the temperature varies depending on where you live and what season it is. Make sure all the shells are completely dry before you stick it in the oven. I've learned that they crack at the slightest part of the shell that's not dry. The macaron batter should be like a brownie batter consistency. Maybe a little bit more watery. If it's too thick, add 1/2 a teaspoon of water and stir and just repeat if it needs it. Also if you're having trouble getting the macarons off the parchment paper, don't use a spatula to get it off. Take the parchment paper and turn it over so the macarons are on the other side and carefully peel the parchment paper back using one hand and let your other index finger guide the peeling. So basically you don't want to pull the macaron off the paper, you want to push it from the bottom if that makes sense. If it still sticks then add a little water to the bottom of the parchment paper where the macaron is stuck and it should come off in a few seconds. Sorry for writing an essay! I hope this helps :) Hi Lindsay,
I was reading your post on this and my roommate had the same problems. She tried them 3 times and gave up but I made her make it the italian way and she got super pretty feet the 4th time :) I believe egg whites are better off left on the counter and at room temp then in the fridge. You can just cover them with a paper towel or towel. I’m not sure if you do this or not but add a pinch of salt when you’re first beating your egg whites. I’ve read that it helps the meringue form faster? I don’t know if it’s true but it works for me! Also, the size of the circles you pipe definitely matters. I’ve learned that when I pipe circles that are a little bit bigger, they don’t cook all the way through and lead to a sticky mess in the middle. I’ve never baked mine over 330 degrees. I think the temperature varies depending on where you live and what season it is. Make sure all the shells are completely dry before you stick it in the oven. I’ve learned that they crack at the slightest part of the shell that’s not dry. The macaron batter should be like a brownie batter consistency. Maybe a little bit more watery. If it’s too thick, add 1/2 a teaspoon of water and stir and just repeat if it needs it. Also if you’re having trouble getting the macarons off the parchment paper, don’t use a spatula to get it off. Take the parchment paper and turn it over so the macarons are on the other side and carefully peel the parchment paper back using one hand and let your other index finger guide the peeling. So basically you don’t want to pull the macaron off the paper, you want to push it from the bottom if that makes sense. If it still sticks then add a little water to the bottom of the parchment paper where the macaron is stuck and it should come off in a few seconds. Sorry for writing an essay! I hope this helps :)

]]> By: Katy http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html/comment-page-1#comment-39375 Katy Sat, 23 Apr 2011 03:15:23 +0000 http://www.loveandoliveoil.com/?p=1784#comment-39375 This makes me feel much better about the attempt my sister and I made at with macarons last month. We are both well rounded bakers an cooks and ours looked just like your third image. We read many recipes, watched videos and tried our best. Maybe we tried too hard... we plan to attempt again soon. This makes me feel much better about the attempt my sister and I made at with macarons last month. We are both well rounded bakers an cooks and ours looked just like your third image. We read many recipes, watched videos and tried our best. Maybe we tried too hard… we plan to attempt again soon.

]]> By: Maybe http://www.loveandoliveoil.com/2009/12/adventures-in-macarons.html/comment-page-1#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-page-1#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-page-1#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/

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