Comments on: Macaron Chronicles VII: And the saga continues http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html Wed, 08 Feb 2012 22:43:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Andrea http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-32894 Andrea Thu, 25 Aug 2011 02:50:57 +0000 http://kitchenmusings.com/?p=1087#comment-32894 Hi Veron So I'm only a year late on this post :) but I have just started on my macaron adventures and have only had success so far with my pistachio batch.. which were SO delish! I just attempted chocolate ones tonight.. wow - chocolate disaster. I'm wondering if you wouldn't mind helping me out here. So I had some aged egg whites, but apparently added the granulated sugar too early and ruined those - they wouldn't firm up. So I had to use more fresh eggs that I microwaved. The batter was quite thick - but I didn't want to overbeat (been there done that). Anyway - after about 5 mins of baking they were looking really great actually and then a minute or so later the little tops just started to basically slide off of the feet. Not sure what went wrong. I live in a dry climate, ground my own almonds, just didn't use aged eggs and didn't overbeat. Any advice? Thank you! Ohhh.. and I used unsweetened dutch cocoa powder (i know cocoa powder isn't your thing- but it's what I had ya know.) I used 25 grams Hi Veron
So I’m only a year late on this post :) but I have just started on my macaron adventures and have only had success so far with my pistachio batch.. which were SO delish! I just attempted chocolate ones tonight.. wow – chocolate disaster. I’m wondering if you wouldn’t mind helping me out here. So I had some aged egg whites, but apparently added the granulated sugar too early and ruined those – they wouldn’t firm up. So I had to use more fresh eggs that I microwaved. The batter was quite thick – but I didn’t want to overbeat (been there done that). Anyway – after about 5 mins of baking they were looking really great actually and then a minute or so later the little tops just started to basically slide off of the feet. Not sure what went wrong. I live in a dry climate, ground my own almonds, just didn’t use aged eggs and didn’t overbeat. Any advice? Thank you! Ohhh.. and I used unsweetened dutch cocoa powder (i know cocoa powder isn’t your thing- but it’s what I had ya know.) I used 25 grams

]]> By: claudia http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-9239 claudia Thu, 21 Oct 2010 18:58:30 +0000 http://kitchenmusings.com/?p=1087#comment-9239 Hi I have only made the French version, but I would like to try the Italian you make it sound not so complicated. So I have a question for you (please excuse my ignorance) but do you have to age the egg whites for the Italian version? I didn’t see a comment to that affect in the instructions, which means most people already know the answer to this question. Thank you! :-) Hi

I have only made the French version, but I would like to try the Italian you make it sound not so complicated.

So I have a question for you (please excuse my ignorance) but do you have to age the egg whites for the Italian version?

I didn’t see a comment to that affect in the instructions, which means most people already know the answer to this question.

Thank you! :-)

]]> By: Bel http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-9116 Bel Mon, 18 Oct 2010 21:04:07 +0000 http://kitchenmusings.com/?p=1087#comment-9116 Hello Veronika!! Ive got a question. Ive been trying for so long to make the perfect macaron.Lately Ive been trying to cook this macarons. But I dont know why, when I take them out of the oven, some of the macarons didnt grow evenly. I mean most of the macarons has one of their sides stucked on the silpat but the other side grew OK. Im not sure if its because I let them dry for too long.. I wish u could help me..Thanks a lot!! I love ur blog..its so helpful!! Hello Veronika!!
Ive got a question. Ive been trying for so long to make the perfect macaron.Lately Ive been trying to cook this macarons. But I dont know why, when I take them out of the oven, some of the macarons didnt grow evenly. I mean most of the macarons has one of their sides stucked on the silpat but the other side grew OK. Im not sure if its because I let them dry for too long.. I wish u could help me..Thanks a lot!!
I love ur blog..its so helpful!!

]]> By: manoela http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-8646 manoela Fri, 01 Oct 2010 20:42:42 +0000 http://kitchenmusings.com/?p=1087#comment-8646 belli davvero belli davvero

]]> By: soma http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-8180 soma Mon, 13 Sep 2010 18:34:03 +0000 http://kitchenmusings.com/?p=1087#comment-8180 I tried your recipe and the macarons turned out perfectly! I have made a few batchesnof other flavors previously and they turned out well.. Feet and all! But these turned out better, higher and so wonderful! Thanks! I tried your recipe and the macarons turned out perfectly! I have made a few batchesnof other flavors previously and they turned out well.. Feet and all! But these turned out better, higher and so wonderful! Thanks!

]]> By: Veron http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-7788 Veron Wed, 18 Aug 2010 17:31:04 +0000 http://kitchenmusings.com/?p=1087#comment-7788 thanks for your input Michael! Vangie - try reducing your oven temp and cook longer...sometimes that is undercooked shells. Also with Italian meringue that air pocket happens when you did not beat the meringue with the tant pour tant mix properly. thanks for your input Michael!
Vangie – try reducing your oven temp and cook longer…sometimes that is undercooked shells. Also with Italian meringue that air pocket happens when you did not beat the meringue with the tant pour tant mix properly.

]]> By: Vangie http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-7742 Vangie Sun, 15 Aug 2010 23:10:07 +0000 http://kitchenmusings.com/?p=1087#comment-7742 Love, love, love you macarons Veronica! You showed us a picture of your macaron innards using the Italian Meringue method. I've only attempted the French meringue method and have achieved my frilly feet but my macs have this big air attic between the top shell and the body/feet anatomy. It still looks pretty (and tastes good)but I wonder how I could ever get rid of this air bubble. SOS please! Love, love, love you macarons Veronica!

You showed us a picture of your macaron innards using the Italian Meringue method. I’ve only attempted the French meringue method and have achieved my frilly feet but my macs have this big air attic between the top shell and the body/feet anatomy. It still looks pretty (and tastes good)but I wonder how I could ever get rid of this air bubble. SOS please!

]]> By: Michael http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-7729 Michael Sun, 15 Aug 2010 13:30:40 +0000 http://kitchenmusings.com/?p=1087#comment-7729 Hey Veronica, Thanks for all these tips. I finally figured how to get my skins on my macarons despite very humid weather. Microwaving the whites and leaving the piped batter to air did not form any skins. The humdity got into egg whites even as I beat them. So what I did was pre-bake the mix. Just 10 mins, 45 Degree Celcius, top heating only, and fully open oven lid. That was the magic temperature and timing I could get the skins to form. Then I would adjust back to 15mins of 150 deg celsius, bottom coil only. The feet formed and I was thrilled, more so because my shells did not have the air bubble pimples. Hey Veronica,

Thanks for all these tips. I finally figured how to get my skins on my macarons despite very humid weather.

Microwaving the whites and leaving the piped batter to air did not form any skins. The humdity got into egg whites even as I beat them.

So what I did was pre-bake the mix. Just 10 mins, 45 Degree Celcius, top heating only, and fully open oven lid. That was the magic temperature and timing I could get the skins to form.

Then I would adjust back to 15mins of 150 deg celsius, bottom coil only. The feet formed and I was thrilled, more so because my shells did not have the air bubble pimples.

]]> By: Yk http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-7512 Yk Thu, 29 Jul 2010 14:21:53 +0000 http://kitchenmusings.com/?p=1087#comment-7512 great job! how much macarons does this recipe serve? Cant wait to try it out ^^ but need to know how much i could make. great job!
how much macarons does this recipe serve? Cant wait to try it out ^^ but need to know how much i could make.

]]> By: Veron http://kitchenmusings.com/2010/06/macaron-chronicles-vii-and-the-saga-continues.html/comment-page-1#comment-7155 Veron Wed, 30 Jun 2010 14:39:03 +0000 http://kitchenmusings.com/?p=1087#comment-7155 Hi Britanny! No, I have no booth at any of the Farmer's markets this year. :( Hi Britanny! No, I have no booth at any of the Farmer’s markets this year. :(

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