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The Ten Most Recent Comments By avantassell

From Recipes

How to Make Macarons

First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).

It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?

In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).

Again, thank you for all your help--I hope to perfect them by Christmas! :P

avantassell at 11:52AM on 04/04/08

Responses to Comments by avantassell

From Recipes

How to Make Macarons

Ok.... I have way too many egg whites left!! I am going to try this!!! Hopefully it'll turn out!!

Got some question, how do I do different flavor Macarons? I was searching around.... and would I be correct to say that you subsititue the granulated sugar for what ever flavor you want? ie cocoa powder.

As for the filling, is there a special name for it when I goggle for different flavors? Or would you by chance have those recipies too?

htead_ht at 2:54AM on 05/15/08

From Recipes

How to Make Macarons

My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/

pixienix at 1:47AM on 05/02/08

From Recipes

How to Make Macarons

gorgeous. Can't wait to try this myself!

madebymelis at 12:58PM on 04/27/08

From Recipes

How to Make Macarons

Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?

Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).

pixienix at 4:30AM on 04/19/08

From Recipes

How to Make Macarons

Gosh, I really should try and make macarons!

ChristinaINP at 2:13PM on 04/14/08

From Recipes

How to Make Macarons

Hello Pixienix again !!
A new post in english for macarons !!!

http://www.mercotte.fr/wp-content/uploads/files/pdf/synthese%20des%20macarons%20en%20anglais.pdf

mercotte at 11:36AM on 04/08/08

From Recipes

How to Make Macarons

@avantassell: I'm glad to hear you made the macarons! And with feet/poofyness..that's awesome!

You're right, I think lava would've been a better description than...hot, liquidy magma, haha. ;_; It oozes a bit...would probably be more helpful if I made a video of someone making the batter. (rubs chin)

As for the size, poker chip sounds good to me. (I'm trying to envision a poker chip, haha.) I mean, the size is flexible...1.5-2 inches in diameter, maybe? My macarons tasted better on the second day, although they were also sweeter than I would've liked. Ahh, so hard to get the right ratio of ingredients down...

roboppy at 12:03PM on 04/04/08