Comments on: The Macaron Chronicles Part III

By: Veron

Veron — Sat, 27 Feb 2010 17:35:37 +0000

christine – if your macarons tend to crack and be like brownies reduce your cocoa, try 30 grams first.

By: christine

christine — Wed, 24 Feb 2010 14:49:10 +0000

Hi,
Like to ask How much in gram is 3tbs cocoa powder and 2tbs sugar? As I added 1 tbsp = 15g X 3 = 45g cocoa powder and 30g sugar, the chocolate macaroon doesnt turn out well. Kindly advise

Thanks

By: Ponto de Teste: Macaron au Chocolat — Prato Fundo

Ponto de Teste: Macaron au Chocolat — Prato Fundo — Fri, 28 Aug 2009 02:15:13 +0000

[...] Musings com The Macaron Chronicles: Parte 1, Parte 2, Parte 3, Parte 5 (não, não tem a [...]

By: Melange Sucre

Melange Sucre — Sun, 23 Aug 2009 10:54:02 +0000

So I searched and searched for macarons online. Ordered one of each and they were either dry with too much flour or good, but the shipping was $50 to get them to me. Yikes. What to do…start my own macaron store. I can eat them whenever I want and now I share them.

By: Cynthia

Cynthia — Tue, 30 Nov 1999 06:00:00 +0000

I think I'd just like to have a spoon of that caramel Fleur de Sel that I can lick lovingly and my eyes closed

By: Amy

Amy — Tue, 30 Nov 1999 06:00:00 +0000

That is pure perfection. I love your use of hazelnuts and mmm mmm caramel. Each chronicle you post pushes me closer towards *trying* to make these.

By: Burnt Lumpia

Burnt Lumpia — Tue, 30 Nov 1999 06:00:00 +0000

I don't mind your posts on macarons at all Veron;) I'm not much of a baker, but maybe I can persuade my wife to try one of your recipes.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Those macaroons are little gems, Veron! The salt as a key ingredient must make for a very unusual contrast to the sweet.

By: Anh

Anh — Tue, 30 Nov 1999 06:00:00 +0000

Great great post on macs! i feel my hands itchy

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

You are absolutely perfecting your macarons! I'm so impressed — they are beautiful.