Serious Eats: foodiegirl71's Profile

I'm going to have to say that I like it pliant when I'm eating it by itself, but one something, like a BLT or a Bacon Cheeseburger, I prefer it crispy as I hate pulling out a whole slice of bacon with a bite. I want a bite of bacon in every bite when I'm eating it on something.

foodiegirl71 at 5:36PM on 12/09/07

From Recipes

Thanksgiving Leftovers: Turkey Gumbo

I made this tonight with the stock I did from my smoked turkey (and using the smoked turkey remains and turkey anodouille) and it was fantastic. Thanks so much for the recipe!

foodiegirl71 at 11:27PM on 11/26/07

From Serious Eats

Cook the Book: 'Crescent City Cooking'

BBQ Shrimp from Manale's is my all-time favorite New Orleans dish in the whole world (Who am I kidding, it's my all time favorite dish in the world). I still think about to this day.

OK, wait, I have a second favorite. The chargrilled oysters from Drago's in Metarie.

God I miss New Orleans. It's time for a trip.

foodiegirl71 at 9:53PM on 11/26/07

From Serious Eats

Photo of the Day: Burned Meat Biscuits

Funny, I saw these at the Asia Market in Austin (best Chinese food in Austin) and took a picture, posting it on my blog back in June:
http://thefoodieblog.blogspot.com/2007/06/asia-market-cafe-again.html

foodiegirl71 at 7:25PM on 11/06/07

From Recipes

How to Make Macarons

Robin, you can totally do this. Seriously, as much research as you have done, I did about half this and had a really good run on my first try. DO IT!

foodiegirl71 at 3:43PM on 10/25/07

From Serious Eats

AGTV: Eggs Benedict Arnold

That was really great! The title caught my attention because when I was younger, I didn't like eggs at all and we had Eggs Benedict every Christmas morning. My dad would leave the egg off mine and call it, "Eggs Benedict Arnold".

foodiegirl71 at 5:06PM on 10/24/07

From Serious Eats

Where to Find Macarons

A friend of mine recommended to me that I go to Pierre Herme when I was in Paris last fall and I didn't make it. Then I came home and got all obsessed with Macarons, which is strange since I have only ever had the original French kind from the Atlanta bakery Henri's.

I scoured the internets for recipes and information and finally gave it a shot on my own. Not bad for a first timer I'd say. I'm going to try it again, this time doing pistachio and sea salt/caramel for Christmas gifts.

Here's the link to a post I did about making them:
http://thefoodieblog.blogspot.com/2007/03/macarons.html

foodiegirl71 at 4:56PM on 10/24/07

From Talk

Foodie Christmas List!

Much to my mother's chagrin, I'm still single, so she's finally giving up her whole "I'll get you a Kitchen Aid Stand Mixer" or "You'll get flatware when you get a husband" stance and asking me what I want this year. I made her this list, so far:
Things I want
Kitchen-Aid mixer with meat grinder attachment
Juicer attachment for Cuisinart
fine grater blade for Cuisinart
Pairing knife (I got a Shun chef's knife earlier this year, may want to stick with Shun)
Serrated knife
Digital Kitchen Scale
Paul Smith Dog Collar for both dogs
immersion blender
food saver

foodiegirl71 at 7:31PM on 10/20/07

From Recipes

Thanksgiving Leftovers: Turkey Gumbo

I fix this all the time and prefer it over "turkey day" eatings. I'll buy a breast just so I can make the file' gumbo. I like to use hot sausage like my mother did. She would also add diced leftover roast and ham, but I make mine with only the turkey and hot sausage. Of course she had a houseful to feed everyday so I guess it went further.

ghc630 at 7:03PM on 11/23/09

From Recipes

Thanksgiving Leftovers: Turkey Gumbo

In the past I've always made turkey chili the day after Thanksgiving, but last year I made gumbo too, following Marvin Woods recipe from his New Low Country Cooking. The beauty was I'd made and frozen the creole sauce in the summer and just had to make the turkey stock. It was a delicious way to use up so many leftovers and have a meal very different from the day before. My cousin and aunt were literally sticking their forks in for a taste before it was even done!

Otabenga at 5:26PM on 11/13/09

From Serious Eats

Where to Find Macarons

WHERE IN THE WORLD CAN I FIND MACARONS???? I WANT A MACARON CAKE FOR MY BEST FRIEND'S BRIDAL SHOWER, BUT CANT FIND ANYONE THAT DOES THEM IN ATLANTA. HELP!!!!

eyleen503 at 9:39AM on 09/05/09

From Serious Eats

Where to Find Macarons

Just opened in NYC with a pastry chef trained in Paris!

www.bisousciao.com

Best macarons I've had in the States by far.

Brandon K at 1:25PM on 07/13/09

From Recipes

How to Make Macarons

Hi i've tried making macarons a couple times and ive encountered multiple problems. My first batch was just a regular almond macaron. my batter felt a little thick to me, since when i made a peak, it sank but didn't sink completely back into the batter. I also piped very small dots that time. I rotated the pan halfway during the baking but i didn't leave the door ajar with a wooden spoon. many of the macarons had tumors but non burned and some had offset feet.

My second time was a maraschino cherry flavored macaron where i mmixed in a couple tsps of the liquid from a maraschino cherry jar and some red food coloring with some extra almond to balance it out. The mixture still seemed a little thick to me. I piped larger discs than the first batch. During baking, many tumors formed and after, some had airpockets that opened popped open after i took them out of the oven. One pan also had burnt bottoms.

So how would i increase the perfection rate of these cookies? (ie having smooth surfaces, no burns, no tumors, etc) Also, how would you get rid of the air pockets while piping?
sorry for this gargantuan post i just really want to try and make perfect macarons. :]

aloeveralotion at 6:59PM on 11/30/08

From Serious Eats

Where to Find Macarons

Michel Patisserie in VA. Sooo good. www.michelpatisserie.com

synaesthesia.dc at 12:15PM on 05/23/08

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...

Robyn Lee at 12:03PM on 04/04/08

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

From Recipes

How to Make Macarons

oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.

pixienix at 5:15AM on 03/26/08

From Recipes

How to Make Macarons

hello Pixienix ! I'm sorry here is the right link !!
Hope you are going to cook good macarons !!
http://www.mercotte.fr/2008/03/20/desperatly-seeking-macarons/

mercotte at 9:38AM on 03/24/08

From Recipes

How to Make Macarons

hello madame mercotte, I've been browsing through your website and I'm absolutely impressed with your talents! I can't seem to open the link that you gave us here though.. I'd really love to try baking these wonderful macarons.. i just finished two small boxes of them that my husband bought for me from his business trip to Japan! I'm desperately looking for some more but I cant find them here in my country :(

pixienix at 4:41AM on 03/24/08

From Recipes

How to Make Macarons

I was searching for something to bring to the family Easter lunch. The meal is pretty routine with mom, mom in law and sister in law doing the cooking, I'm left to bring something different and exciting each time, I think this may be it, or maybe an apple galette....

rockymountainmarta at 2:38PM on 03/20/08

From Recipes

How to Make Macarons

I just translate one post about macarons and I hope next week post the recipes . Perhaps you can understand my way of cooking them
http://www.mercotte.fr/2008/03/15/desperatly-seeking-macarons/

mercotte at 11:38AM on 03/20/08

From Recipes

How to Make Macarons

Thanks for this recipe, my macarons came out great! I think the weighing of the egg whites was the crucial bit for me.

Nicisme at 5:53AM on 03/05/08

From Serious Eats

Where to Find Macarons

Robyn,

You are a god-send!!!! I just came back from Paris last month and ate my last Macaron I bought at Laduree (by suggestion of Jacques Torres at the November chocolate show) and went online to see if Laduree has mail order to the US, which they do not! I panicked, but then thought, I live in NY, I can get anything here, so, I searched and searched and came across this article. Thank you! Thank you! Thank you! French Macarons are the most sublime and addicting things I have ever had!!!!!

Lann730 at 7:03PM on 03/02/08

From Serious Eats