Comments on: Macarons or Victim of a Food fashion — Les macarons ou victime d’une mode culinaire

By: jen

jen — Sun, 21 Jun 2009 23:44:05 +0000

I just tried to make the matcha version. As others experienced, mine too did not develop feet. If I were to try these again, I’d bake them at 375° the entire time like David Lebovitz’s chocolate macarons recipe. When I made those, the results were perfect. I just don’t think my oven got hot enough for the batter to produce feet. Zut!

By: youfei

youfei — Sun, 26 Oct 2008 10:06:07 +0000

Hi!

I’m living in singapore and have tried out your recipe. my macarons developed feet but were burnt! so i had to take them out before the stated time was up.

I only put it into the oven for like 5min? they developed feet jus after a min or two after i put them in.

Also, my batter didn’t look as thick as your. Was wondering if it is due to overfolding? or the hot and humid weather here in singapore.

your help is very much appreciated =p

By: Girl Japan

Girl Japan — Wed, 20 Aug 2008 23:40:36 +0000

Oh Divine.. I used your recipe and they came out perfect, I made raspberry with Mascarpone –

By: brian

brian — Wed, 23 Apr 2008 14:04:19 +0000

This comes a little late, but FABULOUS post. You are such a wonderful photographer and a beautiful inspiration. Cheers from Sunny Singapore

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Time to make the macarons! « Strawberries in Paris — Tue, 18 Mar 2008 14:31:56 +0000

[...] to make the macarons! my inspiration this time was from la tartine gourmande and from [...]

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By: Béa

Béa — Sun, 29 Apr 2007 11:34:12 +0000

Hi Meg,

Drawing circles can definitely help to give you a better idea about sizing the macarons like you want. I usually pipe trying to use the same pressure, in one go, to make sure I do not have to pipe down twice for the same macarons. So, I make sure the bag has enough and roll the end to make sure the pressure will be sufficient to make a nice round. At the end, I try to remove the tip of the bag quickly. Hope this helps.

By: Meg

Meg — Sun, 29 Apr 2007 06:04:13 +0000

Baked 3 batches of macarons last week and they turned out almost-perfect. Have to improve on my wobbly piping skills. Don’t have problems with the finish but seriously have issues with my rather irregulary-round shaped chewy shells. Any tips on piping?? Do i really really have to draw circles on my parchment paper? (as i use a silpat ) Do I spiral the batter when piping? or just pipe them from the middle and leave it to spread out on it’s own? Please help. Thank you.

By: Sue

Sue — Wed, 11 Apr 2007 09:22:47 +0000

Hiya!

Well, when i used the temperature stated in the recipe, they all cracked. So for the second batch I Tried 160celsius with the oven door ajar. They developed feet then, and did not crack. But they still were crushed