I get what you meant, it very addictive in making macarons and also munching on it. You can find the recipe under macarons, I just sieve 1tsp of cocoa powder into the ground almond.
Just a reminder when you make Swiss Meringue, the key point is the temperature during cooking sugar and egg white. Once the temperature is reach over the actual temperature on the recipe, the macarons will fail. The macaron will be as hard as cookies.
Hi happy flour, I'll like to try making macarons but I've got a few silly questions to ask:
1. Read that you are using a tabletop oven. So am I actually. Since a tray won't be able to contain all the macarons, what do you do with the remaining batter while waiting? Should I pipe into tray at room temperature and let them wait their turn, or do I stuff the remaining batter into the fridge first?
2. How should I store macarons once I have made them? Do I need to keep them refrigerated? If so, how do you store it when you need to give them as gifts the next day or two days later?
Forgot to add that your macarons look really lovely! Your simplistic intructions and encouraging comments are what's inspiring me to try my hand at macarons soon!
-Pipe all the macarons on trays and set it aside away from heat. -You can either sandwich macarons with butter cream, place in an air tight container and store in the fridge or just store the macarons shells in an air tight container and store in the fridge when you need it then fill it with butter cream.
Hi happyflour, Thanks for your reply and advice. I've just made a batch of macarons, but unfortunately they did not have feet. The few that have feet have lopsided ones. I also don't know how to pipe them so smoothly like yours, so mine look like little mountains instead!
Still, they were yummy and I will definitely try it again :)
Hi, I was searching macaron problems and fiund your post. Your macarons look amazing. I always want to get the hight feet macaron but I can not. When I bake my macarons, they rises as your finished macaron. However, whenever I take them out of the oven, they defalte. Do you know how to fix it? Thanks in advance.
15 comments:
I am crazy over macaron making these days. Care to share recipe? Yours looks really pretty.
you have tall feets macaroons! Beautiful baked!
Oh...sedapnya...
You are really an expert in making macarons. Hopefully, one day i have the courage to try too.
Hi Edith,
I get what you meant, it very addictive in making macarons and also munching on it. You can find the recipe under macarons, I just sieve 1tsp of cocoa powder into the ground almond.
Hi Ah Tze and Rahel,
Thanks for your nice words. :)
Hi Mui Mui,
Thanks, don't worry on failure. I also fail twice, once you get hold of it you will simply love to make more...
Just realized that you have made a lot of macarons! I must try one day your recipe using Swiss Meringue.
Hi Sonia,
Looking forward to see your post. :)
Just a reminder when you make Swiss Meringue, the key point is the temperature during cooking sugar and egg white. Once the temperature is reach over the actual temperature on the recipe, the macarons will fail. The macaron will be as hard as cookies.
Hi happy flour,
I'll like to try making macarons but I've got a few silly questions to ask:
1. Read that you are using a tabletop oven. So am I actually. Since a tray won't be able to contain all the macarons, what do you do with the remaining batter while waiting? Should I pipe into tray at room temperature and let them wait their turn, or do I stuff the remaining batter into the fridge first?
2. How should I store macarons once I have made them? Do I need to keep them refrigerated? If so, how do you store it when you need to give them as gifts the next day or two days later?
Forgot to add that your macarons look really lovely!
Your simplistic intructions and encouraging comments are what's inspiring me to try my hand at macarons soon!
Hi YM,
Thanks for your compliment. :)
-Pipe all the macarons on trays and set it aside away from heat.
-You can either sandwich macarons with butter cream, place in an air tight container and store in the fridge or just store the macarons shells in an air tight container and store in the fridge when you need it then fill it with butter cream.
Hi happyflour,
Thanks for your reply and advice.
I've just made a batch of macarons, but unfortunately they did not have feet. The few that have feet have lopsided ones. I also don't know how to pipe them so smoothly like yours, so mine look like little mountains instead!
Still, they were yummy and I will definitely try it again :)
Hi YM,
Don't give up, try a few more time and you will succeed.
Hi,
I was searching macaron problems and fiund your post. Your macarons look amazing. I always want to get the hight feet macaron but I can not. When I bake my macarons, they rises as your finished macaron. However, whenever I take them out of the oven, they defalte. Do you know how to fix it? Thanks in advance.
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