Author Topic: macarons  (Read 32834 times)

Offline Wonder

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Re: macarons
« Reply #15 on: April 24, 2012, 08:03:47 am »
Are the two recipes very different creampuff? I'm hoping to try Mara's tomorrow.

Offline gertbysea

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Re: macarons
« Reply #16 on: April 24, 2012, 08:17:15 am »
I think the recipes are not the problem so much as the technique. Patience is required. Every oven is different. Once you master the ingredients and they look right it is waiting for the skin  them drying them  while cooking them at the right temp. I would try maybe 4 at a time in the oven to test the water. They will all taste fine.

Gert
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Offline courton

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Re: macarons
« Reply #17 on: April 24, 2012, 08:48:45 am »
How long was the hands on preparation time Gretchen/ cookie?

Offline cookie1

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Re: macarons
« Reply #18 on: April 24, 2012, 08:50:53 am »
I find Mara's recipe ever so easy. I went to a class with Trissa (of Trissalicious) in Sydney about 18 months ago. She is amazing and got lots of advice re her macarons from Adriano Zumbo.
I just piped mine with no guides. I used a plain 1cm nozzle.
I can't wait to try some more.
To check if they are dry or not just touch the top gently and it shouldn't be sticky. If you have a little bump on the top from piping Trissa said to JUST moisten your fingertip and smooth it down. The weather will also affect how they turn out too.
May all dairy items in your fridge be of questionable vintage.

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Offline cookie1

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Re: macarons
« Reply #19 on: April 24, 2012, 08:51:44 am »
Not really that long. The piping takes the time.
May all dairy items in your fridge be of questionable vintage.

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Offline gertbysea

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Re: macarons
« Reply #20 on: April 24, 2012, 10:14:18 am »
How long was the hands on preparation time Gretchen/ cookie?

I started the day before by sorting the egg whites. Next day I put everything out to get to room temp.  But once I started it took only minutes to mix each blend. A couple of minutes to combine. At least an hour  of sitting before putting them in the oven. At least! Then  baking time  which is individual.  Let them rest after cooking.  My lemon curd took 8 minutes the day before.
Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline CreamPuff63

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Re: macarons
« Reply #21 on: April 24, 2012, 11:44:07 am »
I've looked up some great Utube demo's and hopefully I will have a successas I have a bit more of an idea of what they are about  :D
Non Consultant from Perth, Western Australia

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Offline Wonder

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Re: macarons
« Reply #22 on: April 24, 2012, 11:16:26 pm »
I really want to make these today but unsure what granulated sugar is - normal white sugar, castor or raw sugar?

Offline judydawn

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Re: macarons
« Reply #23 on: April 25, 2012, 03:03:28 am »
Normal white sugar Wonder.
Judy from North Haven, South Australia

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Offline Wonder

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Re: macarons
« Reply #24 on: April 25, 2012, 03:58:55 am »
Thanks Judy, I used castor sugar. The first lot are in the oven as I type. I think the almond meal was a bit to coarse so will have to wait and see how they turn out.

Offline cookie1

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Re: macarons
« Reply #25 on: April 25, 2012, 06:18:08 am »
I can't wait to hear how they went.
May all dairy items in your fridge be of questionable vintage.

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Offline gertbysea

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Re: macarons
« Reply #26 on: April 25, 2012, 06:23:55 am »
Waiting!!!! This is worse than Dede getting the cast off.

Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Wonder

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Re: macarons
« Reply #27 on: April 25, 2012, 07:53:34 am »
Well.......... The chocolate ones have turned out quite well, not as puffy as I was expecting but almost have have mysteriously disappeared while cooling on a rack! I have now sandwiched the remainder with dark chocolate ganache. I've just finished a plain lt and they look good although still not as perfect as I would like. They seem to be a little hollow. I'll try and get some photos up.

Offline Wonder

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Re: macarons
« Reply #28 on: April 25, 2012, 08:46:57 am »
Ok another question. I've made Teninas lemon curd and it hasn't thickened enough to use to sandwiche these together, could I add another couple of egg yolks or some cornflour to thicken it up or should I just go with white chocolate ganache and raspberry jam.

Offline cookie1

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Re: macarons
« Reply #29 on: April 25, 2012, 09:13:28 am »
Wonder a good macaron is sort of hollow. The top rises up and leaves a little space before the crunchy bit of the macaron and the 'heel'. It sounds as though you have been very successful. Well done.
May all dairy items in your fridge be of questionable vintage.

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