Comments on: How to make macarons http://cakejournal.com/tutorials/how-to-make-macarons/ How to make beautiful cakes, sweet cupcakes and delicious cookies Wed, 22 May 2013 21:52:26 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Ain Syafina http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78852 Ain Syafina Sat, 20 Apr 2013 12:19:10 +0000 http://www.cakejournal.com/?p=5068#comment-78852 First try and it’s perfect. Thank you.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78327 Louise Fri, 22 Feb 2013 15:25:05 +0000 http://www.cakejournal.com/?p=5068#comment-78327 There are many recipes on how to make/bake macarons. So maybe you should try another recipe. I am not friends with the macarons….. :-( Only had a few good ones. But my oven is also really bad.

]]> By: Bobby http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78305 Bobby Thu, 21 Feb 2013 04:43:31 +0000 http://www.cakejournal.com/?p=5068#comment-78305 Yes I tried that. Then I get hollow middles. But apparently the remedy to that is to cook higher. So I’m stuck.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78295 Louise Tue, 19 Feb 2013 21:02:49 +0000 http://www.cakejournal.com/?p=5068#comment-78295 what do you mean “like a normal cookie”??? Are they not soft in the middle and crisp on the outside?

]]> By: Natalie Chin http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78269 Natalie Chin Sun, 17 Feb 2013 14:33:18 +0000 http://www.cakejournal.com/?p=5068#comment-78269 I have problem baking it..when it comes out it will be like a normal cookie…suggestions??

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78123 Louise Sun, 27 Jan 2013 21:30:36 +0000 http://www.cakejournal.com/?p=5068#comment-78123 Have you tried to lower the temperature and bake for a little longer?

]]> By: bobby http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-78120 bobby Sat, 26 Jan 2013 12:01:02 +0000 http://www.cakejournal.com/?p=5068#comment-78120 Hello! I’ve been having trouble cooking them thoroughly without them browning. I start to see browning start. But they arent fully cooked yet. Suggestions?

Been thinking about lowering it a rack to get it away from the heat source, but i dont wanna risk a failing batch :(

]]> By: Cory http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-70348 Cory Thu, 10 Jan 2013 01:10:01 +0000 http://www.cakejournal.com/?p=5068#comment-70348 Is it hard to make

]]> By: jubilee http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-56644 jubilee Sun, 16 Dec 2012 00:19:15 +0000 http://www.cakejournal.com/?p=5068#comment-56644 i love how the desription is spilled out!! it’t perfect. Where can i get the food coloring?? And what other flavors are there? i want to make them for the holidays and decorate them too. (if that’s even possible). However, I’m just so excited to make them with my auntie.

]]> By: Jennie http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-56450 Jennie Sat, 15 Dec 2012 15:49:45 +0000 http://www.cakejournal.com/?p=5068#comment-56450 If i were to use lemon zest how many cups or table spoons would i put in?

]]> By: Vanessa http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-49746 Vanessa Wed, 05 Dec 2012 02:22:07 +0000 http://www.cakejournal.com/?p=5068#comment-49746 I did my first batch and the taste and consistency was really good but the shell is a little hollow inside. What am I doing wrong? Overmixing? Bake time too long?

]]> By: Rhonda http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-43054 Rhonda Mon, 29 Oct 2012 19:36:28 +0000 http://www.cakejournal.com/?p=5068#comment-43054 Just made my first batch!! Thank you!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-42155 Louise Tue, 23 Oct 2012 09:46:28 +0000 http://www.cakejournal.com/?p=5068#comment-42155 Tatiana: I know there is a macaron made with coconut, but it is not like a french macarons made with powdered sugar and almonds. :-)

]]> By: Tatiana http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-42126 Tatiana Sun, 21 Oct 2012 23:57:01 +0000 http://www.cakejournal.com/?p=5068#comment-42126 In response to Louise and Lisa:

Actually, there is a recipe with flour, some even with coconut. You will have to Google “Macaroons with All Purpose Flour” the recipe will pop up. They look a little different from almond made Macaroons. They taste just about the same.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-42100 Louise Wed, 17 Oct 2012 20:40:03 +0000 http://www.cakejournal.com/?p=5068#comment-42100 No, sorry. Macarons is always made with almonds.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-42099 Louise Wed, 17 Oct 2012 20:39:14 +0000 http://www.cakejournal.com/?p=5068#comment-42099 Practice practice practice!! Macarons are is the most difficult sweet treat I think. But I am keen on trying again soon because I read about grinding the almonds in a (new/clean) coffee grinder. I would love to get that silky smooth surface.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-42091 Louise Wed, 17 Oct 2012 20:22:56 +0000 http://www.cakejournal.com/?p=5068#comment-42091 I have not made macarons for quite some times now. Because every batch failed badly. It is hard to say if it could be fixed with more sugar. I would not start to add or cut down. I think that you may have folded the mixture too much? Making and baking macarons is like chemistry…a lot of factors play in the game. The room temperature, the oven, the weather outside and more. There are so many recipes and how to’s on how to make macarons. I can really recomend you to try out different recipes, maybe you find the one that works out for you.

I have tried many recipes and have still not found the right one that works for me.

]]> By: Lisa http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-13/#comment-42074 Lisa Mon, 15 Oct 2012 06:40:22 +0000 http://www.cakejournal.com/?p=5068#comment-42074 Is there any way to make them without nuts?

]]> By: Brittany http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-42072 Brittany Mon, 15 Oct 2012 05:08:10 +0000 http://www.cakejournal.com/?p=5068#comment-42072 When i visited this website it looked really professional and easy. I made these but they turned out disaster, but i’m sure with more practice and concentration they will turn out better.

]]> By: Liz Carmichael http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41999 Liz Carmichael Thu, 27 Sep 2012 18:49:55 +0000 http://www.cakejournal.com/?p=5068#comment-41999 I was taken to this website after reading Hannah Tunnicliffe’s “The Colour of Tea”, which has pretty pictures of macarons on its cover. I’m rather obsessed with macarons but haven’t made them yet. I have made Japs when living in England, one can buy them there – they are most delicious – two meringues held together with whipped cream and rolled in ground almonds (as far as I can remember). Has anyone had them?
Liz, Toronto

]]> By: Maria http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41993 Maria Tue, 25 Sep 2012 15:05:25 +0000 http://www.cakejournal.com/?p=5068#comment-41993 Thanks for the recipe, i tried this morning, and i have two problems, i think the consistency wasn’t as thick as needed, how this can be fixed? more sugar? more almond flour?, and second, while baking, it crackled, almost all of them, it was because wasn’t thick enough or what other thing could be the problem? Thanks
Maria

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41932 Louise Sun, 26 Aug 2012 19:50:43 +0000 http://www.cakejournal.com/?p=5068#comment-41932 White sugar :-)

]]> By: Zeenay http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41925 Zeenay Sat, 25 Aug 2012 14:32:06 +0000 http://www.cakejournal.com/?p=5068#comment-41925 What is granulated sugar? :)

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41885 Louise Mon, 20 Aug 2012 10:06:16 +0000 http://www.cakejournal.com/?p=5068#comment-41885 I would use new egg whites. I have tried this happen to me when making meringue buttercream. I used new egg whites and then they got thick and fluffy. I don’t know what happened but sometimes it wont go as you planned. I hope it works out next time.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41880 Louise Mon, 20 Aug 2012 09:55:08 +0000 http://www.cakejournal.com/?p=5068#comment-41880 Powdered sugar is the same as confectioners sugar.

]]> By: Krissy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41736 Krissy Wed, 01 Aug 2012 18:17:05 +0000 http://www.cakejournal.com/?p=5068#comment-41736 if the mixture with the salt and egg whites is not thickening, what should i do? i have been trying to whip it for 20 mins and its still milky

]]> By: Ballal http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41604 Ballal Wed, 25 Jul 2012 20:18:05 +0000 http://www.cakejournal.com/?p=5068#comment-41604 Hi. Can I ask- what is powdered sugar?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-41405 Louise Wed, 11 Jul 2012 10:33:36 +0000 http://www.cakejournal.com/?p=5068#comment-41405 Sorry for the late reply. The egg whites will be OK. No problem!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41403 Louise Wed, 11 Jul 2012 10:30:56 +0000 http://www.cakejournal.com/?p=5068#comment-41403 I would always try to use natural flavoring if possible. But you can get lots of flavoring from here http://www.thecakedecoratingcompany.co.uk/catalog/advanced_search_result.php?keywords=flavour&x=0&y=0

]]> By: Anna Roe http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41334 Anna Roe Fri, 06 Jul 2012 06:59:09 +0000 http://www.cakejournal.com/?p=5068#comment-41334 My daughter is passionate about 2 things – Sweden and macarons. How perfect thank you. From Adelaide, Australia

]]> By: westy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-12/#comment-41254 westy Fri, 29 Jun 2012 08:34:01 +0000 http://www.cakejournal.com/?p=5068#comment-41254 Hi, Thanks for the recipe! Can I ask which concetrated flavouring is best to use in macarons? where can i buy them in UK? thanks!!

]]> By: Emmy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-41241 Emmy Thu, 28 Jun 2012 18:35:21 +0000 http://www.cakejournal.com/?p=5068#comment-41241 I have a quick question—
Will the egg whites be ok if they stAnd at room temp?? I’m concerned about them.
The faster you can get back to me the better- I’m making these either tonight or tomorrow morning

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-41180 Louise Mon, 25 Jun 2012 11:21:05 +0000 http://www.cakejournal.com/?p=5068#comment-41180 It is best to use granulated sugar for the meringue part. Most of the recipes for macarons uses this. I don’t know what will happen if you use powdered sugar instead for this part.

]]> By: Rach http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-41171 Rach Mon, 25 Jun 2012 02:54:26 +0000 http://www.cakejournal.com/?p=5068#comment-41171 Hi. Is it possible to use just one kind of sugar (either granulated or powdered) instead of using both?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-40267 Louise Wed, 13 Jun 2012 09:11:54 +0000 http://www.cakejournal.com/?p=5068#comment-40267 You can add color if you like, I have not experienced that this will change. I often add the coloring to the meringue mixture. I never tap the baking tray to eliminate air bubbles. I don’t think that 20 mins is enough time to let the macaroons set before baking.

]]> By: HeaStamp http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-40241 HeaStamp Tue, 12 Jun 2012 10:53:16 +0000 http://www.cakejournal.com/?p=5068#comment-40241 Hello. Will the end result of the macaroons change if I add colouring to my desired shade? And, I watch from youtube that I have to bang the sheets to let the air bubbles out, is it necessary? Can I let the macaroons rest for 20 mins instead of 1 hour? Thank you.

]]> By: Piril http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-34181 Piril Sat, 12 May 2012 07:54:05 +0000 http://www.cakejournal.com/?p=5068#comment-34181 Great description! Thanks for sharing. Greetings from Turkey. PIRIL.

]]> By: Piril http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-34116 Piril Fri, 11 May 2012 22:36:37 +0000 http://www.cakejournal.com/?p=5068#comment-34116 Great description! Thanks for sharing. Greetings from Turkey.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-33674 Louise Tue, 08 May 2012 21:33:00 +0000 http://www.cakejournal.com/?p=5068#comment-33674 OK! How did they bake then??

]]> By: Ian http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-32951 Ian Thu, 03 May 2012 03:55:26 +0000 http://www.cakejournal.com/?p=5068#comment-32951 I replaced 50g of the 200g of powdered sugar with flour instead and it works and it is less sweeter.

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