Comments on: Macaron Chronicles VI: An Italian Meringue rematch

By: nyonya

nyonya — Thu, 22 Jul 2010 05:12:31 +0000

After reading your blog, I am now obsessed in making the french macaron. This is my third attempts, still with no luck! I am following your recipe, using the french method meringue and allowed the piped mixture rest for 20 minutes before put them into oven. While in the oven, the macaron started to develop porous skin! I took them out after 15 minutes, again not feet and the texture was very dense and hard, skin was dry and porous. Taste like shortbread this time! Can you tell me what will be the possible problems with this?

By: cathy x.

cathy x. — Mon, 31 May 2010 05:24:09 +0000

i believe overmixing also causes it to ’split’

By: Veron

Veron — Sun, 30 May 2010 15:32:47 +0000

It’s easy to make the French meringue taste better. Italian meringue macarons tend to taste crunchy if you take your syrup too high or if you don’t age the macarons properly. For your first time try the French Meringue.

By: Kay :)

Kay :) — Sun, 30 May 2010 12:22:32 +0000

Hi, i was just wondering this as i cam across your recipe , i saw other recipes that dont really use sugar syrup, but to pour the sugar itself, if so – which one is better? :S Cause im gonna try making this for the first time, and i was reading this recipe http://tastedbytwo.com/2009/11/24/recipe-chocolate-macarons-with-chocolate-buttercream-filling/
Then yours, and now im like O____O

By: » Saturday Surfing

» Saturday Surfing — Fri, 21 May 2010 16:26:41 +0000

[...] Macarons with Olive Oil and Vanilla Ganache [...]

By: Veron

Veron — Wed, 12 May 2010 00:58:18 +0000

Ami, I do notice that if you take too long to pipe the ganache onto the shells the warmth of your hands will make the oil seep out. This was what our instructor said in class also. Normal room temperature of 70F should be fine.

By: ami

ami — Fri, 07 May 2010 21:56:39 +0000

Hi,

Thanks for such a beautiful macaron recipe. I just finish making these and while the ganache looked well emulsified in the bowl, after I finished piping it onto the macaron, I noticed that it’s looking a little separated and some of the oil is seeping out. I quickly put the finished macarons in the fridge and am hoping for the best but I am wondering what you think may have happened and in your experience, do these macarons hold up well at room temperature? (I did carefully check the temperature of the olive oil before stirring it into the white chocolate when making the ganache).

By: Alexis

Alexis — Sun, 25 Apr 2010 16:22:56 +0000

Thanks so much for such a detailed post that highlights misguided assumptions of the IM! I tried the IM once but thought I made a wrong step when i combined the dry ingredients with the unwhipped whites, as it all came together and became like a dough. Is this supposed to happen?

By: cathy x.

cathy x. — Sun, 04 Apr 2010 00:08:11 +0000

wow! i can’t believe how much your macarons have improved over the last few years! i’ve been making my macarons without meringue (http://aficionado-x.blogspot.com/2010/04/how-to-make-perfect-green-tea-macarons.html) as i hate the overwhelming sweetness that i usually find with commercial macarons but i think i’ll definitely have to try this recipe too! thanks!

By: Esteban

Esteban — Mon, 15 Mar 2010 22:38:12 +0000

Thank you for your time to write this down. I was searching the net for macaron recipes but nothing compares with the information you give here. My first attempt to make another recipe failed because the cookie cracks and didn’t make de “feet” on the oven. So, again, thank you so much.