http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/ Thu, 17 May 2012 19:35:43 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/comment-page-1/#comment-164 Maria Sun, 01 Nov 2009 04:24:29 +0000 http://rosemaryandthegoat.com/?p=2851#comment-164 Looks amazing. Ricky volunteers to be your taste tester any day! Great job! Marvilleux probably spelled wrong. Last french class of any worth was in the 5th grade. Looks amazing. Ricky volunteers to be your taste tester any day! Great job! Marvilleux
probably spelled wrong. Last french class of any worth was in the 5th grade.

]]> http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/comment-page-1/#comment-162 Lauren Thu, 29 Oct 2009 02:45:32 +0000 http://rosemaryandthegoat.com/?p=2851#comment-162 Your macs look amazing! I love how you played with the challenge, they came out beautifully =D. Wonderful job with this challenge! Your macs look amazing! I love how you played with the challenge, they came out beautifully =D. Wonderful job with this challenge!

]]> http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/comment-page-1/#comment-161 barry Wed, 28 Oct 2009 17:51:45 +0000 http://rosemaryandthegoat.com/?p=2851#comment-161 Interesting to see your progress with the piping.. comment on the chou buns.. they should also be piped the same way..forget the blender bit unless adding flavours.. you MUST sieve the ingredients to obtain a fine powder mixture...better to use 1/2 Icing sugar & 1/2 Granulated...As Julie says the Italian meringue method is much superior.. using the granulated for the boiled sugar mix...it is always advisable to leave the piped macaroons before cooking for 30 minutes to allow the 'crust' to form. Interesting to see your progress with the piping.. comment on the chou buns.. they should also be piped the same way..forget the blender bit unless adding flavours.. you MUST sieve the ingredients to obtain a fine powder mixture…better to use 1/2 Icing sugar & 1/2 Granulated…As Julie says the Italian meringue method is much superior.. using the granulated for the boiled sugar mix…it is always advisable to leave the piped macaroons before cooking for 30 minutes to allow the ‘crust’ to form.

]]> http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/comment-page-1/#comment-160 Julia @ Mélanger Wed, 28 Oct 2009 08:03:05 +0000 http://rosemaryandthegoat.com/?p=2851#comment-160 Well done on your macarons. I wasn't the biggest fan of the recipe - will stick with my Italian version - but I had dined at Gramercy Tavern with my husband last year on a trip to the US so figured I would give it a shot. I think most people had problems with this recipe. So great work. Definitely try the Italian meringue version next. It's soooo much easier! Well done on your macarons. I wasn’t the biggest fan of the recipe – will stick with my Italian version – but I had dined at Gramercy Tavern with my husband last year on a trip to the US so figured I would give it a shot. I think most people had problems with this recipe. So great work. Definitely try the Italian meringue version next. It’s soooo much easier!

]]> http://rosemaryandthegoat.com/2009/10/27/marvelous-macarons/comment-page-1/#comment-159 kristen Tue, 27 Oct 2009 19:50:04 +0000 http://rosemaryandthegoat.com/?p=2851#comment-159 lovely macarons and great tips!i guess i piped mine incorrectly as well. i especially love seeing the progression from your first to last batches. would love to see the links to the videos that you mentioned. lovely macarons and great tips!i guess i piped mine incorrectly as well. i especially love seeing the progression from your first to last batches. would love to see the links to the videos that you mentioned.

]]>