Comments on: Delicious macarons with swiss meringue buttercream

By: Philly

Philly — Tue, 17 Jan 2012 11:36:43 +0000

Good to see real expertise on display. Your contirtbiuon is most welcome.

By: Lindag

Lindag — Thu, 07 Apr 2011 09:12:00 +0000

I am not a fantastic cook or cake decorator, but I do like Macarons. I use my cookie gun as if I was icing something, but without the nozzle. I use two presses of the gun, and get a nice sized, reasonably (for me, anyway) circle.

By: Whimzicalparties

Whimzicalparties — Thu, 03 Mar 2011 05:30:00 +0000

I love making them I just did a batch for my daughter’s school teacher. We don’t have a store to buy them in Omaha

By: Livie

Livie — Mon, 28 Feb 2011 12:35:00 +0000

I really like Jill Colona’s recipe, you can find loads of tips at http://www.madaboutmacarons.com

By: Anonymous

Anonymous — Mon, 28 Feb 2011 08:47:00 +0000

Maybe you could place them lower in your oven? Or use 2 baking trays. You could also lower the temperature a bit and bake for a little longer. I have read that I lot of mac bakers recommend that you place a oven thermometer in your oven to see if your oven heat correctly.

By: Anonymous

Anonymous — Sat, 26 Feb 2011 06:41:00 +0000

Thank you Isa. I’m sure this will be helpful.

By: Anonymous

Anonymous — Fri, 25 Feb 2011 19:00:00 +0000

Of course you can’t press them too much when sandwich together with filling, but after that I think they are quite sturdy. They are even better after 1-2 days in the refrigerator, then they are very chewy and so delicious. You can freeze the shells without filling. Filled mac’s can be stored for 5-6 days in the refrigerator

By: Anonymous

Anonymous — Fri, 25 Feb 2011 19:00:00 +0000

By: Isa Schenz

Isa Schenz — Thu, 24 Feb 2011 21:44:00 +0000

Hy,for all macaron makers I found a macaron piping template which you put under the baking sheet and hopefully don’t forget to remove before baking

http://marvwoodhouse.com/wp-content/uploads/2010/07/zwcok-maccir1-3p8.pdf

thanks Luoise for your wonderful website

By: Alison

Alison — Thu, 24 Feb 2011 18:45:00 +0000

I think they look a beautiful colour and I am willing to eat them all for you if necessary

By: Anonymous

Anonymous — Wed, 23 Feb 2011 19:46:00 +0000

Without being the no.1 expert on macarons I think that your batter is under-mixed. Try and place a dollop of macaron batter on some parchment paper to see how it flattens. This really helped me.

By: http://marimilocakedesign.se/

http://marimilocakedesign.se/ — Wed, 23 Feb 2011 18:21:00 +0000

So lovely! I love this greeen colour!

By: Sagabee

Sagabee — Wed, 23 Feb 2011 17:47:00 +0000

In regards to your coloring, using gel colors is the best if you want a vibrant color. It doesn’t effect the mixture and it gives you a much more intense color with a lot less food coloring. These look gorgeous!

By: Tracy Byrne

Tracy Byrne — Wed, 23 Feb 2011 13:05:00 +0000

When I made macarons they all had little peaks on the top after piping them out. Any tips on how to get rid of the the little peaks? Thanks!

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:27:00 +0000

Happy to hear that!

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:23:00 +0000

Thank you sweetie I will try and add gel to the meringue next time.

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:22:00 +0000

I would so love to try a true Laduree Macaron one day.

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:21:00 +0000

Do try, they look complicated but they are not. They first time just making them plain without any color. You’ll soon get addicted

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:18:00 +0000

I wish you a speedy recovery.

By: Anonymous

Anonymous — Wed, 23 Feb 2011 10:17:00 +0000

I so need to get some Pistachios, would love to make Pistachio Macarons. Thank you for the tips on coloring.

By: Alessandra Zecchini

Alessandra Zecchini — Wed, 23 Feb 2011 09:29:00 +0000

They look great, the green colour too!

By: Sandrath

Sandrath — Wed, 23 Feb 2011 05:39:00 +0000

Love the Pastel Mint Color I think it looks perfectly spring from the photos Just wanted to give you a quick note been sick lately… will email you soon!

By: Kathy

Kathy — Wed, 23 Feb 2011 01:39:00 +0000

All I can say is “YUMMY”

By: Dominika

Dominika — Tue, 22 Feb 2011 22:50:00 +0000

Wow, fantastic photos again (and a great blog post too).

By: Linda @ Bubble and Sweet

Linda @ Bubble and Sweet — Tue, 22 Feb 2011 19:14:00 +0000

I make macarons using a different method it is the one where you make sugar syrup very similar to the swiss meringue buttercream. I know a few people pop the gel into the sugar/water mixture to evaporate off any extra water from the gel but I have never had a significant problem adding it in with the dry ingredients and I barely use any. I quite like this pretty pale green colour.

By: Linda @ Bubble and Sweet

Linda @ Bubble and Sweet — Tue, 22 Feb 2011 19:10:00 +0000

I make macarons all the time using Wilton Gel paste and they turn out perfectly although I use the method whereby you make a sugar syrup.

By: Anonymous

Anonymous — Tue, 22 Feb 2011 16:44:00 +0000

Hi Becky,

They look great

By: Beccy

Beccy — Tue, 22 Feb 2011 16:15:00 +0000

I actually made macarons for the very first time over the weekend after seeing the tutorial here last week! I had wanted to try them for ages but was always too afraid but they actually turned out to be much easier than I expected and I was so pleased with the results I used gel food colouring in mine and made an amaretto butter cream

Quick phone snap of them here ^^
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/182977_10150092736046603_551996602_6938285_4172031_n.jpg

I definitely won’t be hesitating to make them again!

By: Tjforgoodnesscake

Tjforgoodnesscake — Tue, 22 Feb 2011 15:29:00 +0000

I used her recipe and macarons for the first time and filled them with ganache. They came out perfect. It was a great tutorial. Thanks.

By: Annauk

Annauk — Tue, 22 Feb 2011 15:19:00 +0000

The macarons are very beautiful. I would have to use gel colouring too. Wonder if that would affect them badly?

By: Godte

Godte — Tue, 22 Feb 2011 15:01:00 +0000

I think foodcoloring as paste will work better here. It’s more intense and the little amount of color that is needed will not have any effect on the recipe.

By: Anonymous

Anonymous — Tue, 22 Feb 2011 14:24:00 +0000

If you click the link “the fabulous tutorial” in this post you will get to the step by step instructions and recipe.

By: Jcid

Jcid — Tue, 22 Feb 2011 14:17:00 +0000

Where is the recipe?
I love to try and make them as pretty as you did =)

By: Ymlopez76

Ymlopez76 — Tue, 22 Feb 2011 14:10:00 +0000

These look divine! Just wondering if I could use gel foodcoloring instead of powdered. We don’t have powdered food coloring available where I live and would have to order it online. Would the gel ruin the texture or overall outcome of the macarons? Thanks!