Comments on: The Macaron Chronicles Part II http://kitchenmusings.com/2007/10/the-macaron-chr.html Wed, 08 Feb 2012 22:43:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Liza http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-13666 Liza Wed, 10 Aug 2011 20:05:21 +0000 #comment-13666 Thanks for response, i think we did overbeat the mixture. But how do we get them glossy? i think my almonds were properly ground. i cant find almond flour, so i use ground almonds, i then grind the almonds further in a coffee grinder. Thanks for response, i think we did overbeat the mixture. But how do we get them glossy? i think my almonds were properly ground. i cant find almond flour, so i use ground almonds, i then grind the almonds further in a coffee grinder.

]]> By: Veron http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-13364 Veron Sun, 07 Aug 2011 23:30:40 +0000 #comment-13364 Liza, seems like they were overbeat and the nuts were not ground enough. Do you use almond meal or do you grind your own almonds. Liza, seems like they were overbeat and the nuts were not ground enough. Do you use almond meal or do you grind your own almonds.

]]> By: Liza http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-13320 Liza Sat, 06 Aug 2011 20:32:40 +0000 #comment-13320 Hi just wanted to know what is the inside of a macaroon look like. Mine are hollow and crunchy on the top and slightly chewy by the foot. i don't think they chewy enough, am i over baking them. They also seem to spread a little after i pipe them onto the sheet, is this meant to happen. Hi just wanted to know what is the inside of a macaroon look like. Mine are hollow and crunchy on the top and slightly chewy by the foot. i don’t think they chewy enough, am i over baking them. They also seem to spread a little after i pipe them onto the sheet, is this meant to happen.

]]> By: Veron http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-11054 Veron Tue, 21 Jun 2011 12:25:51 +0000 #comment-11054 okay, sometimes when you overdry the macarons they do not have feet, this happens frequently with my pistachio and hazelnut but not with the all-almond. I think in humid countries, they never dry very well anyway, so just try putting them in the oven after 30 minutes. If they are domed you did not mix very well. Try checking the faq page to see the picture of a properly beaten down mixture. okay, sometimes when you overdry the macarons they do not have feet, this happens frequently with my pistachio and hazelnut but not with the all-almond. I think in humid countries, they never dry very well anyway, so just try putting them in the oven after 30 minutes. If they are domed you did not mix very well. Try checking the faq page to see the picture of a properly beaten down mixture.

]]> By: lauren http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-11053 lauren Tue, 21 Jun 2011 12:09:20 +0000 #comment-11053 Hi Veron.. Just tried u'r recipe but still have no feet on it.. I followed all your instructions, and I'm quite sure that the batter was not overmixed cause their rise on the oven, I bake on 150C. when it's done it does taste like macarons but only without feet.. They just shape like round dome.. I have no idea what did I do wrong.. I think I'm not dried the piped macaron dry enough, I just let them till form a soft skin on surface when I softly touched, they didn't stick on my finger.. Or I should let them dried to form a hard skin surface on it? But I found a way how to dry the macarons, I use hair dryer :) Hi Veron..

Just tried u’r recipe but still have no feet on it..
I followed all your instructions, and I’m quite sure that the batter was not overmixed cause their rise on the oven, I bake on 150C. when it’s done it does taste like macarons but only without feet.. They just shape like round dome..

I have no idea what did I do wrong.. I think I’m not dried the piped macaron dry enough, I just let them till form a soft skin on surface when I softly touched, they didn’t stick on my finger.. Or I should let them dried to form a hard skin surface on it?

But I found a way how to dry the macarons, I use hair dryer :)

]]> By: Veron http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-10973 Veron Sat, 18 Jun 2011 18:06:42 +0000 #comment-10973 Lauren - when I baked macarons in the Philippines the tops never dry either. I have no idea why, it may be the eggs but they didn't crack, I just left them out for an hour. The macarons are flat because you overmixed probably. Do you use almond flour? It might be better if you cannot grind your almonds fine enough. The egg whites try beating them to hard peaks, that way even if you have to beat them down more you have whipped out most of the moisture in them. Try baking in 335 if it is not fan-forced. Hope this helps. Lauren – when I baked macarons in the Philippines the tops never dry either. I have no idea why, it may be the eggs but they didn’t crack, I just left them out for an hour. The macarons are flat because you overmixed probably. Do you use almond flour? It might be better if you cannot grind your almonds fine enough.
The egg whites try beating them to hard peaks, that way even if you have to beat them down more you have whipped out most of the moisture in them. Try baking in 335 if it is not fan-forced.
Hope this helps.

]]> By: Lauren http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-10965 Lauren Sat, 18 Jun 2011 10:52:51 +0000 #comment-10965 Hi Veron.. I think i'm obsessed with macaons ha2.. i've been tried many times and many recipes, but all came failed, they have no feet and flat.. my problems always come with the piped macarons is hard to get dry, so I leave it too long about 3 hours, it's very humid here, I live in Jakarta, Indonesia. Is that the reason why my macarons always have no feet and flat? and veron about the egg white, we should beat till hard peak or soft peak? and i'm not using fan forced oven, so at what degree I should bake and how long? I just found your recipes, and read all through comments, and many of them have successed. so I also wanna give it a try.. thanks Hi Veron..

I think i’m obsessed with macaons ha2..
i’ve been tried many times and many recipes, but all came failed, they have no feet and flat.. my problems always come with the piped macarons is hard to get dry, so I leave it too long about 3 hours, it’s very humid here, I live in Jakarta, Indonesia. Is that the reason why my macarons always have no feet and flat?

and veron about the egg white, we should beat till hard peak or soft peak? and i’m not using fan forced oven, so at what degree I should bake and how long?

I just found your recipes, and read all through comments, and many of them have successed. so I also wanna give it a try..

thanks

]]> By: Pookie Cookie http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-8983 Pookie Cookie Thu, 14 Oct 2010 14:08:20 +0000 #comment-8983 Hi Veron! I had a quick question, i have made about 5 batches now and they all have piedsband are quite nice looking, amd super tasty, but they do very often have wrinkles on the top after coolig a bit. I tend to age my eggs for 24 hrs. What causes the wrinkles? Thy don't crack. Thanjs for ur help macaron guru!! Hi Veron!
I had a quick question, i have made about 5 batches now and they all have piedsband are quite nice looking, amd super tasty, but they do very often have wrinkles on the top after coolig a bit. I tend to age my eggs for 24 hrs. What causes the wrinkles? Thy don’t crack. Thanjs for ur help macaron guru!!

]]> By: ess http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-8857 ess Mon, 11 Oct 2010 14:32:55 +0000 #comment-8857 Hi there. Your site is pretty -and pretty helpful :-) I need an answer about the aging of the egg whites. I hope it won't sound silly. What do you do EXACTLY to age the eggs? You just leave the eggs (whole) outside the fridge for 24 hrs? Or do you break the eggs, part the egg whites, place them in a bowl and then leave them outside the fridge for 24 hrs? Thank you in advance. Keep up the yummie work. Greetings from Greece. Hi there. Your site is pretty -and pretty helpful :-) I need an answer about the aging of the egg whites. I hope it won’t sound silly. What do you do EXACTLY to age the eggs? You just leave the eggs (whole) outside the fridge for 24 hrs? Or do you break the eggs, part the egg whites, place them in a bowl and then leave them outside the fridge for 24 hrs? Thank you in advance. Keep up the yummie work. Greetings from Greece.

]]> By: Pookie Cookie http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-8825 Pookie Cookie Thu, 07 Oct 2010 19:57:30 +0000 #comment-8825 SUCCESS!!!!!! YOU ARE AWESOME VERON!!! Do you have any recipes for filling? THANK YOU THANK YOU THANK YOU!!!! I freaked out my cat when I squealed with delight! SUCCESS!!!!!! YOU ARE AWESOME VERON!!! Do you have any recipes for filling? THANK YOU THANK YOU THANK YOU!!!! I freaked out my cat when I squealed with delight!

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