Comments on: How to Make Macarons – French, Chocolate, Lemon Recipes http://cakejournal.com/tutorials/how-to-make-macarons/ Sun, 31 Aug 2014 22:49:05 +0000 hourly 1 http://wordpress.org/?v=3.9.2 By: Charmi http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-81839 Sat, 02 Aug 2014 08:19:45 +0000 http://www.cakejournal.com/?p=5068#comment-81839 What is the replacement of egg whites..I am pure vegetarian

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By: peter http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-80639 Thu, 05 Dec 2013 19:31:43 +0000 http://www.cakejournal.com/?p=5068#comment-80639 The vanilla swiss meringue Buttercream is a disaster!! It’s just not working!!!

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By: Christopher http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-80585 Tue, 26 Nov 2013 02:36:30 +0000 http://www.cakejournal.com/?p=5068#comment-80585 I age mine in the fridge loosely covered for 5 to 7 days and always strain them through a sieve before using. (:

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By: Christopher http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-80584 Tue, 26 Nov 2013 02:34:35 +0000 http://www.cakejournal.com/?p=5068#comment-80584 Chloe,

I came across your question while searching for new ideas for macaron fillings.

An authentic macaron recipe has a very unique texture that can only be created when the recipe includes equal parts (by weight) of powdered sugar and almond flour (powder). (The equal ratio is known by the French as “tant pour tant”).

Since macarons can be very tempermental, people often double the amount of powdered sugar to create a thicker batter. It will produce something that looks mostly like a macaron but has a completely different texture. Since the magic of macarons is all in the texture…. well…. how would other baked goods change if you doubled the amount of sugar in them? They’d be not at all like the original.

I use the Italian meringue method and they work perfectly every time. I did very detailed two posts about making macaroons.

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By: chloe http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-80176 Tue, 01 Oct 2013 01:06:20 +0000 http://www.cakejournal.com/?p=5068#comment-80176 Hi Louise, I’ve searched so many macaron recipes, but still get confuses, do you have to equal the amount of icing sugar and almond powder? some of the recipes only use 1/2 the amount of almond , some uses equally ? please help. chloe

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By: Kiaira http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-79963 Mon, 16 Sep 2013 22:05:53 +0000 http://www.cakejournal.com/?p=5068#comment-79963 I am definitely making these!! Thanks

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-79160 Mon, 27 May 2013 10:24:45 +0000 http://www.cakejournal.com/?p=5068#comment-79160 I guess that they could last for a couple of days. But I will recommend to store them in the refrigerator as it will only make them better.

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By: BleuP http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-79143 Fri, 24 May 2013 19:19:25 +0000 http://www.cakejournal.com/?p=5068#comment-79143 how long do day last stored at room temperature?

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By: Ain Syafina http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78852 Sat, 20 Apr 2013 12:19:10 +0000 http://www.cakejournal.com/?p=5068#comment-78852 First try and it’s perfect. Thank you.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78327 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.

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By: Bobby http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78305 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78295 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?

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By: Natalie Chin http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78269 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??

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78123 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?

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By: bobby http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-78120 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 :(

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

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By: jubilee http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-11/#comment-56644 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.

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By: Jennie http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-56450 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?

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By: Vanessa http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-49746 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?

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By: Rhonda http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-43054 Mon, 29 Oct 2012 19:36:28 +0000 http://www.cakejournal.com/?p=5068#comment-43054 Just made my first batch!! Thank you!

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42155 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. :-)

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By: Tatiana http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42126 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42100 Wed, 17 Oct 2012 20:40:03 +0000 http://www.cakejournal.com/?p=5068#comment-42100 No, sorry. Macarons is always made with almonds.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42099 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42091 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.

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By: Lisa http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42074 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?

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By: Brittany http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-42072 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.

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By: Liz Carmichael http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41999 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

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By: Maria http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41993 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

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41932 Sun, 26 Aug 2012 19:50:43 +0000 http://www.cakejournal.com/?p=5068#comment-41932 White sugar :-)

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By: Zeenay http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41925 Sat, 25 Aug 2012 14:32:06 +0000 http://www.cakejournal.com/?p=5068#comment-41925 What is granulated sugar? :)

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41885 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41880 Mon, 20 Aug 2012 09:55:08 +0000 http://www.cakejournal.com/?p=5068#comment-41880 Powdered sugar is the same as confectioners sugar.

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By: Krissy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41736 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

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By: Ballal http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-10/#comment-41604 Wed, 25 Jul 2012 20:18:05 +0000 http://www.cakejournal.com/?p=5068#comment-41604 Hi. Can I ask- what is powdered sugar?

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-9/#comment-41405 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!

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By: Louise http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-9/#comment-41403 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

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By: Anna Roe http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-9/#comment-41334 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

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By: westy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-9/#comment-41254 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!!

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By: Emmy http://cakejournal.com/tutorials/how-to-make-macarons/comment-page-9/#comment-41241 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

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