tag:blogger.com,1999:blog-3538736737432550814.post9198936228745686577..comments2024-02-28T19:57:10.523+11:00Comments on You can do it... at home!: Macaron Day - Jour du Macaron = Happy Day!Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3538736737432550814.post-34824841580098230712011-07-16T16:54:58.300+10:002011-07-16T16:54:58.300+10:00Hi Aysha,
Sorry for the late reply. I'm trav...Hi Aysha, <br /><br />Sorry for the late reply. I'm travelling at the moment. <br /><br />Shape - Do you use piping bag? I find using piping bag with round tip make a huge difference. The macaron will come out round with little effort. I also use two hands when piping, one at the bottom to support and guide the piping. <br /><br />Do you use parchment paper? Is it smooth enough without any creases? Sometimes the fold and creases on paper can result in macarons in odd shapes.<br /><br />Runny - Did you whip the egg white enough? It had to be really stiff and glossy meringue. Not stiff enough meringue can result in runny batch. Overmixing also contributed to runny batch. <br /><br />Concaved macs - again could be not-so-smooth parchment paper or runny batch. <br /><br />SueSuehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-35705475076911801962011-07-14T15:14:49.838+10:002011-07-14T15:14:49.838+10:00hello Sue,
i have been inspired by and went ahead...hello Sue,<br /><br />i have been inspired by and went ahead and did my very first macaroons yesterday.. well they turned out emm lets say slightle less than ok,,, only the taste was good, i also cant shape them the same size for all of them it was a mess yesterday i don’t know my batter might lil bit runny and i couldn’t control it, second my macaroons were concaved :S plz help i really want to get it right:'( thank u<br /><br />AyshaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-89510291920581603122011-03-30T08:24:07.962+11:002011-03-30T08:24:07.962+11:00You're welcome. MACARON were made to be harder...You're welcome. MACARON were made to be harder than they actually are. First time might not be perfect, they will taste great nonetheless.Suehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-25682639585831276682011-03-30T05:47:59.701+11:002011-03-30T05:47:59.701+11:00I am so inspired! I'm dying to make macarons,...I am so inspired! I'm dying to make macarons, but feel so intimidated! but, I have a free weekend coming up...might need to give it a go! thanks for all the tips!Alexhttps://www.blogger.com/profile/07230287368312296096noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-48015156552219965292011-03-23T10:50:56.601+11:002011-03-23T10:50:56.601+11:00Hi Anis,
What kind of oven do you use? I baked m...Hi Anis, <br /><br />What kind of oven do you use? I baked mine in convection oven at 150C, that was pre-heated at 160C for a minimum of 15 mins. <br /><br />What temperature you bake your macaron at? I've come across recipes with different baking temp and time. Some even go as high as 190C. I find that 150C works fine for me for 3-cm size macarons. <br /><br />Macaron will generally brown slightly, or more than slightly. Intense colour or chocolate powder help to hide the browning effect. <br /><br />Do you made macaron with French or Italian meringue method? Italian's will provide better formed and shinier crust. There is a post on my blog called Basic Macaron using Italian Meringue. Try that and see how you go. <br /><br />Flat macaron could be because of the overmixed batter, not necessary oven temp. <br /><br />You might also like to try double your trays, to give better heat distributiion and see how you go. <br /><br />Duncan at SyrupAndTang wrote a useful article about oven & macaron. You might find something useful there. The link is below. <br /><br />http://www.syrupandtang.com/201003/of-ovens-and-baking-and-macarons/<br /><br />Hope this helps...best of lucks for your delicious macaron adventure. <br /><br />SueSuehttps://www.blogger.com/profile/00083824349969749431noreply@blogger.comtag:blogger.com,1999:blog-3538736737432550814.post-52409742493618368982011-03-23T02:28:28.975+11:002011-03-23T02:28:28.975+11:00hi... i dont know if you can help me but i REALLY ...hi... i dont know if you can help me but i REALLY need help.<br />ive been trying to get the perfect french macarons -like yours :) but i just cant seem to find the right temperature<br /><br />everything else is perfect. the taste, texture.<br /><br />the only problem i have is when it is in the oven.<br /><br />it will rise and then 7 minutes later it starts browning and the sides get really burnt and crispy.<br /><br />i end up with burnt macarons,<br /><br />i have tried to lower down temperature but then the macaron wont really rise and i end up with flat macarons.<br /><br />=s dont know what else to do. hope you can help :Danishttps://www.blogger.com/profile/08983505229155337835noreply@blogger.com