tag:blogger.com,1999:blog-2610144926941569642.post8876857630121023238..comments2023-12-13T09:46:44.391+08:00Comments on All That Matters: Chocolate MacaronsReihttp://www.blogger.com/profile/03443124468469903577noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2610144926941569642.post-38038643059971714252009-04-27T10:46:00.000+08:002009-04-27T10:46:00.000+08:00woah ... distinction! they looked good, congrats o...woah ... distinction! they looked good, congrats on your acheivement ^o^ seriously, I think all your 3d cakes and stuff is even harder than making macarons :)Noob Cookhttps://www.blogger.com/profile/07275360504126407602noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-50797839584624830342009-04-19T19:02:00.000+08:002009-04-19T19:02:00.000+08:00Hi Rei,
Same here! But I heard the french method ...Hi Rei,<br /><br />Same here! But I heard the french method is the most unstable with high failure rate =X I guess it just differs from individual yea?<br /><br />I heard that some people actually add some salt to cut the sweetness since the sugar can't be cut as it provides the structure.<br /><br />haven't tried it yet myself. However, I was over zealous with blue powdered colouring once and i realised the the shells were not sweet at all and there was a really really nice nutty taste to it. (my guess is the colouring is a little salty)<br /><br />maybe i'll give it a try since i've some egg whites left over after some ice cream =p<br /><br />-youfei-youfeihttps://www.blogger.com/profile/07426873095824774501noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-73597656376155121232009-04-19T18:01:00.000+08:002009-04-19T18:01:00.000+08:00Your macarons look good. I've yet to pluck up eno...Your macarons look good. I've yet to pluck up enough courage to bake this. Maybe one day... :PBlessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-26357636269727096692009-04-16T13:27:00.000+08:002009-04-16T13:27:00.000+08:00Hi Rei,
Very beautiful macarons that you've produc...Hi <B>Rei</B>,<br />Very beautiful macarons that you've produced! I can imagine your disappointment when you crushed the "oh-so-expensive-but-so-nice" macarons that you bought! I had some from Bakzerin sometime back, and I just refused to share with my kids. I had to finish them all by myself. You're right that store-bought ones have more exotic tastes, which I don't think we will make at home. :)Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-76348973011833477312009-04-16T09:54:00.000+08:002009-04-16T09:54:00.000+08:00Edith : I'll bring you some if I get it again the ...Edith : I'll bring you some if I get it again the next attempt. No promise hor.<br /><br />Sophie : You should make an attempt. <br /><br />Cookie : Different league? Still a long way to go. :p I used icing sugar from Phoon Huat twice and once using SIS. I didn't know that the brand matters. :o<br /><br />Youfei : True enough, French way are simplier. Strange, coz I always thought French cuisine is the fussiest to prepare. :D<br /><br />WF : Unfortunately, I think the sugar load might be necessary for the frilly feet formation. My itch hands tried once cutting down the sugar to 15g, turned out no feet. :D<br /><br />Family 1st : You might want to try Bakerzin?<br /><br />Grace : Try this recipe. I am not saying it will work 100% without hiccups. It also very much depends on how you fold the batter. But at least you don't have to wait too long (30 min to 1 hr) to know the results. :p<br /><br />Pei Lin : I hesitated and procrastinated, resulting the constipation of this post. Ahaha. I think resting 15 to 20 mins will do too, coz that's what happened to my 2nd tray. There was no difference in the result. As for mochi bread, there should some air pockets but not too hollow.<br /><br />Ellena : Thanks! Mine are far from yours! Kids do love these, don't they? :)Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-54718331641396600962009-04-15T15:08:00.000+08:002009-04-15T15:08:00.000+08:00Wow.. Rei,
Congratz on your new adventure :) Your...Wow.. Rei,<br /><br />Congratz on your new adventure :) Your macarons are so beautifully done.... Chocolate is always one of my ds's favour....hehehe....Cuisine Paradisehttps://www.blogger.com/profile/03696555684695389328noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-56596573955882074082009-04-15T13:14:00.000+08:002009-04-15T13:14:00.000+08:00Hey Rei,
I remember seeing the photo of your maca...Hey Rei,<br /><br />I remember seeing the photo of your macarons, which is posted here, quite a while back on MSN. LOL, thought you'd post it not long after that; I was mistaken. SO glad I finally got to see your post on macs!<br /><br />Gosh, I lately have been having bad luck with macs. Guess I should just omit the time for drying the surface of mac shells. Perhaps after piping, just let the piped mounds of batter to rest for 15-20 min ... as in not in the sense of drying their surface but just letting them rest for a bit. Do you think that's workable?<br /><br />Also, I tried making mochi bread. Mine were a mix of results. Some came out dense; some came out with holes all over the innards ... kind of a bit hollow like what I saw in your fifth try ... if you get what I mean. May I know what causes the hollow interior ... as in like the holes? Leavening agents e.g. baking soda? The recipe I used wasn't too different from the one from your fourth try though ... Wondering what went wrong ...<br /><br />Once again, thanks so much for what you've been sharing with us all! I really appreciate it!!! Take care.<br /><br />Pei-LinPei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-47297796359373886422009-04-15T11:57:00.000+08:002009-04-15T11:57:00.000+08:00Beautiful macarons there! I still have no guts to ...Beautiful macarons there! I still have no guts to do it as I've many times of failure on it. You did it very very well.Kitchen Cornerhttps://www.blogger.com/profile/11609561513469940196noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-80296632085724884892009-04-15T11:04:00.000+08:002009-04-15T11:04:00.000+08:00Well, I have never tried macaroons before. Simply ...Well, I have never tried macaroons before. Simply never looked out for it. Wonder where does it sell in KL?Family Firsthttps://www.blogger.com/profile/12129458712805649826noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-69169026198729871202009-04-15T10:30:00.000+08:002009-04-15T10:30:00.000+08:00Rei, yours turn out very pro. I remember trying i...Rei, yours turn out very pro. I remember trying it last year, although got feet, but mine were quite ugly. Anyway the extreme sweetness turns me off, so no interest to try them again. If you happen to come out with one tt is not too sweet, let us know.KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-10118229028994562172009-04-15T09:01:00.000+08:002009-04-15T09:01:00.000+08:00Hi Rei,
I've finally seen your macaron posting! =...Hi Rei,<br /><br />I've finally seen your macaron posting! =) beautiful ones!!<br /><br />I've tried italian meringue method before and somehow they were a little too chewy, too meringue like. I very much prefer the french one. <br /><br />Having said that, isn't the french one simpler, easier and faster? save the trouble to go boil the syrup etc..haven't tried the swiss meringue one, but i guess i'll jus stick to french <br /><br />hehe..<br /><br />-youfei-youfeihttps://www.blogger.com/profile/07426873095824774501noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-11731469031820919442009-04-15T00:16:00.000+08:002009-04-15T00:16:00.000+08:00Hi Rei,
Congrats, you've made it to a different l...Hi Rei,<br /><br />Congrats, you've made it to a different league! <br /><br />I tried making these but it turned out no feet! So sad.<br /><br />What brand of icing sugar do you use for this? Reason I ask - someone told me the icing sugar is very important for the feet formation!<br /><br />Cheers.Cookiehttps://www.blogger.com/profile/02655198695334749873noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-82989459286964713872009-04-14T23:32:00.000+08:002009-04-14T23:32:00.000+08:00I've definitely been wanting to make these...I sti...I've definitely been wanting to make these...I still haven't found the courage :D. Yours came out great!Sophiehttp://blog.keyingredient.com/noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-42649057907516671502009-04-14T20:52:00.000+08:002009-04-14T20:52:00.000+08:00Any left? my son love this but as you said, the p...Any left? my son love this but as you said, the price is a turned off. Recently one of the bakery offered it at a S$1 each and he was quick to grab a few. Poor mommy's pocket.<br /><br />When I saved enough egg white and enough courage, I will attempt this again. Thanks for sharing.Edithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.com