Comments on: finally it happened to me… http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/ Sat, 24 Apr 2010 01:38:53 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: yujai http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3102 yujai Wed, 14 Jan 2009 06:30:11 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3102 Delicious! I had quit macarons after a while since I think it's tooooo sweet, but still very pleasant to the eyes :D Love the combination that you have here! Delicious! I had quit macarons after a while since I think it’s tooooo sweet, but still very pleasant to the eyes :D Love the combination that you have here!

]]> By: prettytastycakes http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3097 prettytastycakes Tue, 13 Jan 2009 04:00:48 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3097 Hilda - thanks for sharing your experiences! I used the French method, which I have heard should rest, vs. the Italian method which doesn't, which basically reiterates your comment. Hilda – thanks for sharing your experiences! I used the French method, which I have heard should rest, vs. the Italian method which doesn’t, which basically reiterates your comment.

]]> By: Hilda http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3095 Hilda Mon, 12 Jan 2009 17:42:45 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3095 I would peg the first sheet failing on your oven temperature rather than letting them dry (since you did let them dry for half an hour) because the tops usually crack as a function of oven temp whereas if they're not ready and would benefit from drying more, they usually collapse completely on themselves. The food blogger who is considered the "Queen of Macarons" in France, Mercotte, only uses the sheet trick and she doesn't let her macarons rest and dry at all. I suppose that's also a function of whether you use French or Italian meringue (she uses Italian). Either way, they're finicky little suckers and can often fail for completely unknown reasons even if you're a star at making them. But these look fantastic. Chocolate macarons, btw, are the hardest kind to make right because of something chemical to do with the cocoa powder. I know this because that was the first kind I tried to make and it took a bunch of tries to make them right (then I found out they were considered the hardest kind to make), so take heart. I would peg the first sheet failing on your oven temperature rather than letting them dry (since you did let them dry for half an hour) because the tops usually crack as a function of oven temp whereas if they’re not ready and would benefit from drying more, they usually collapse completely on themselves. The food blogger who is considered the “Queen of Macarons” in France, Mercotte, only uses the sheet trick and she doesn’t let her macarons rest and dry at all. I suppose that’s also a function of whether you use French or Italian meringue (she uses Italian). Either way, they’re finicky little suckers and can often fail for completely unknown reasons even if you’re a star at making them. But these look fantastic. Chocolate macarons, btw, are the hardest kind to make right because of something chemical to do with the cocoa powder. I know this because that was the first kind I tried to make and it took a bunch of tries to make them right (then I found out they were considered the hardest kind to make), so take heart.

]]> By: prettytastycakes http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3057 prettytastycakes Wed, 07 Jan 2009 03:48:28 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3057 Rosa - Thanks! "Genoise" - Thanks, I actually let the first batch rest as well, but probably not for long enough (about 30 minutes). Rosa – Thanks!
“Genoise” – Thanks, I actually let the first batch rest as well, but probably not for long enough (about 30 minutes).

]]> By: Genoise http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3054 Genoise Tue, 06 Jan 2009 17:51:34 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3054 Your second batch might also have had better results because you let them rest after piping, giving them a chance to dry and form a light shell before baking. I always let mine air dry for at least an hour after piping and have never had a problem with feet-less macarons. Yours look lovely! Your second batch might also have had better results because you let them rest after piping, giving them a chance to dry and form a light shell before baking. I always let mine air dry for at least an hour after piping and have never had a problem with feet-less macarons.

Yours look lovely!

]]> By: Rosa http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/comment-page-1/#comment-3041 Rosa Sat, 03 Jan 2009 23:04:24 +0000 http://www.prettytastycakes.com/2009/01/02/finally-it-happened-to-me/#comment-3041 Wow, very well done! Your macarons looks perfect! I love the flavoring! Cheers, Rosa Wow, very well done! Your macarons looks perfect! I love the flavoring!

Cheers,

Rosa

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