Comments on: You say Macaron …I say Marcona ? http://kitchenmusings.com/2008/01/i-say-macaron-y.html Mon, 30 Apr 2012 19:29:15 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Evie26me http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-5929 Evie26me Thu, 21 Jan 2010 18:44:52 +0000 http://www.kitchenmusings.com/?p=270#comment-5929 That is undisputed that the professional <a href="http://www.essaysprofessors.com/buy-term-paper.html" rel="nofollow">buy term paper</a> service would write the perfect quality <a href="http://www.essaysprofessors.com/online-essays.html" rel="nofollow">online essays</a> for students which do not have writing skillfulness. That will be the easiest way out for such people, I do opine! That is undisputed that the professional buy term paper service would write the perfect quality online essays for students which do not have writing skillfulness. That will be the easiest way out for such people, I do opine!

]]> By: online golf store http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-5442 online golf store Thu, 05 Nov 2009 18:56:23 +0000 http://www.kitchenmusings.com/?p=270#comment-5442 I don't care how you do your macarons, I like everything you suggest. You have a great way of making everything turn out right. I don’t care how you do your macarons, I like everything you suggest. You have a great way of making everything turn out right.

]]> By: Lady Macaron http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-5148 Lady Macaron Fri, 18 Sep 2009 23:56:53 +0000 http://www.kitchenmusings.com/?p=270#comment-5148 Great colours and I would love to try the lemon cream recipe from PH. Great colours and I would love to try the lemon cream recipe from PH.

]]> By: Cynthia http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2226 Cynthia Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2226 <p>You are outdoing yourself!</p> You are outdoing yourself!

]]> By: T.W. Barritt http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2227 T.W. Barritt Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2227 <p>As always, your macarons look gorgeous. Today, Martha Stewart opened her show with a look a basket of macarons, and I immediately thought of you. I think you should approach MS about a guest shot on her show! </p> As always, your macarons look gorgeous. Today, Martha Stewart opened her show with a look a basket of macarons, and I immediately thought of you. I think you should approach MS about a guest shot on her show!

]]> By: Jef http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2228 Jef Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2228 <p>What, no macaron recipe for me to compare? I'd have to agree that the cooked sugar varieties are definitely a different sort of beast. </p> <p>Marcona almonds seem to be an 'in' thing these days, they're popping up everywhere. With the price of CA almonds already, I don't think I could spend THAT much just for a pound on almonds. I don't quite have the correct equipment for making proper almond powder, either.</p> What, no macaron recipe for me to compare? I'd have to agree that the cooked sugar varieties are definitely a different sort of beast.

Marcona almonds seem to be an 'in' thing these days, they're popping up everywhere. With the price of CA almonds already, I don't think I could spend THAT much just for a pound on almonds. I don't quite have the correct equipment for making proper almond powder, either.

]]> By: Big Boys Oven http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2229 Big Boys Oven Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2229 <p>Woah! what a lovely batch of macarons with those lovely fillings.....</p> Woah! what a lovely batch of macarons with those lovely fillings…..

]]> By: Lydia http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2230 Lydia Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2230 <p>I found marcona almonds at Trader Joe's on my last shopping trip. They are very popular these days in tapas bars. Whether they're worth the extra cost for baking, I'm not sure. But it's always fun to experiment with new ingredients, isn't it?</p> I found marcona almonds at Trader Joe's on my last shopping trip. They are very popular these days in tapas bars. Whether they're worth the extra cost for baking, I'm not sure. But it's always fun to experiment with new ingredients, isn't it?

]]> By: peabody http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2231 peabody Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2231 <p>Yes, I think salted caramel would have been my favorite too.</p> Yes, I think salted caramel would have been my favorite too.

]]> By: Duncan | Syrup&Tang http://kitchenmusings.com/2008/01/i-say-macaron-y.html/comment-page-1#comment-2232 Duncan | Syrup&Tang Tue, 30 Nov 1999 06:00:00 +0000 http://www.kitchenmusings.com/?p=270#comment-2232 <p>Great to hear about the Marcona experience. I haven't gone down that path yet but wanted to. As for the Italian meringue technique, I don't find the sweetness markedly worse for the Italian vs French meringue macaron recipes that I've written about, and for stability the Italian has always been my preference. I haven't had tough/thick shell probs either -- I don't use aged egg white or rest the piped shells when using the Italian meringue method... is that something you do?</p> Great to hear about the Marcona experience. I haven't gone down that path yet but wanted to. As for the Italian meringue technique, I don't find the sweetness markedly worse for the Italian vs French meringue macaron recipes that I've written about, and for stability the Italian has always been my preference. I haven't had tough/thick shell probs either — I don't use aged egg white or rest the piped shells when using the Italian meringue method… is that something you do?

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