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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

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

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 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

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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

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

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 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

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