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

In reply to Anonymous.

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

In reply to Isa Schenz. 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 😉

https://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 😉