Comments on: The Macaron Chronicles Part II http://kitchenmusings.com/2007/10/the-macaron-chr.html Sun, 21 Mar 2010 19:18:03 -0600 http://wordpress.org/?v=2.8 hourly 1 By: Gail Kerr http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6612 Gail Kerr Sun, 21 Mar 2010 18:34:15 +0000 #comment-6612 HI, I was wondering if you ever read Fanny @foodbeam.com she is a very young aspiring pastry chef and has a great blog. Thanks for all your help. I am mustering up my courage to attempt my first macaron. HI, I was wondering if you ever read Fanny @foodbeam.com she is a very young aspiring pastry chef and has a great blog. Thanks for all your help. I am mustering up my courage to attempt my first macaron.

]]> By: Veron http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6599 Veron Sat, 20 Mar 2010 02:08:17 +0000 #comment-6599 Gail - I have not used egg whites in cartons except in the Pierre Herme class. We used those straight from the box. You can try that first. Gail – I have not used egg whites in cartons except in the Pierre Herme class. We used those straight from the box. You can try that first.

]]> By: Gail Kerr http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6598 Gail Kerr Sat, 20 Mar 2010 01:12:48 +0000 #comment-6598 to Rephrase, you can buy a carton of eggwhites at whole foods. Would it work to age those? Thanks Gail to Rephrase, you can buy a carton of eggwhites at whole foods. Would it work to age those? Thanks Gail

]]> By: Gail Kerr http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6578 Gail Kerr Tue, 16 Mar 2010 22:49:45 +0000 #comment-6578 HI, can you use the egg whites that come in a carton? Would you also age those? Thanks GAil HI, can you use the egg whites that come in a carton? Would you also age those? Thanks GAil

]]> By: Veron http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6577 Veron Tue, 16 Mar 2010 22:28:50 +0000 #comment-6577 Egg whites can be left covered in the refrigerator for 3 days. If your room temperature is not more than 80 F you can leave it covered with holes poked in the saran wrap. I've never seen egg whites go bad. I've accidentally left some out for two weeks and it has no smell of rotting, but ofcourse I wouldn't use it. You need to make sure that no trace of egg yolk goes into the whites since this is what makes it go bad. christine - try reducing the chocolate by 5 grams at a time. This is the problem with cocoa powder. Gail - you can use silpat, no problem. Egg whites can be left covered in the refrigerator for 3 days. If your room temperature is not more than 80 F you can leave it covered with holes poked in the saran wrap. I’ve never seen egg whites go bad. I’ve accidentally left some out for two weeks and it has no smell of rotting, but ofcourse I wouldn’t use it. You need to make sure that no trace of egg yolk goes into the whites since this is what makes it go bad.
christine – try reducing the chocolate by 5 grams at a time. This is the problem with cocoa powder.
Gail – you can use silpat, no problem.

]]> By: Gail Kerr http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6574 Gail Kerr Tue, 16 Mar 2010 03:43:46 +0000 #comment-6574 HI can you use silpat instead of parchment paper? HI can you use silpat instead of parchment paper?

]]> By: Alberta Leong http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6039 Alberta Leong Sun, 21 Feb 2010 18:09:28 +0000 #comment-6039 Hi, Just wondering wouldn't the egg white go bad after you age them for 24/48 hours? Hi,

Just wondering wouldn’t the egg white go bad after you age them for 24/48 hours?

]]> By: christine http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6027 christine Wed, 17 Feb 2010 19:32:07 +0000 #comment-6027 Hi, can i know what is the recipe for the chocolate macaron? I have tried adding 30g to the above recipe but the out come of the macaron top is uneven althought it was beautifully in the oven. But when out of the oven , the top started to be uneven. Not sure where went wrong. Hi,
can i know what is the recipe for the chocolate macaron? I have tried adding 30g to the above recipe but the out come of the macaron top is uneven althought it was beautifully in the oven. But when out of the oven , the top started to be uneven. Not sure where went wrong.

]]> By: danica http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6011 danica Thu, 11 Feb 2010 16:46:58 +0000 #comment-6011 JO, The cream of tartar is used as an acid to help the meringue hold its shape. You usually only need a pinch before the initial whipping of egg whites. A pinch or 1/8 tsp will do. Hope this helps :) JO,

The cream of tartar is used as an acid to help the meringue hold its shape. You usually only need a pinch before the initial whipping of egg whites. A pinch or 1/8 tsp will do. Hope this helps :)

]]> By: JO http://kitchenmusings.com/2007/10/the-macaron-chr.html/comment-page-3#comment-6004 JO Wed, 10 Feb 2010 11:19:04 +0000 #comment-6004 i read about your recipe, and it includes crem of tartar. what exactly is that? isit okay to exclude it? and if i want flavoured macarons, can i just add th flavors, for example, cocoa powder. i read about your recipe, and it includes crem of tartar. what exactly is that? isit okay to exclude it? and if i want flavoured macarons, can i just add th flavors, for example, cocoa powder.

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