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Let's talk French Macarons - Page 2

post #16 of 58
If you're in the NYC area, or will be in the future, check the Institute of Culinary Education's Recreational programs for classes on macarons. They offer a few, including a walking tour, where you would go to a select group of NYC bakeries and sample their macarons.

Theresa icon_smile.gif
post #17 of 58
These are the cuties little cookies.
Ami Atlas uses these a lot on her buffet tables.
These are on" my bucket list" of things do.
post #18 of 58
yay! Love those little cookies/pastries/morsels! thumbs_up.gif
Whatever you want to call them! icon_smile.gif
Jodi
post #19 of 58
Oh, I love, love, love macarons! When we were in Paris, my husband was in search of Notre Dame and the Eiffel Tower and I was in search of Fauchon and Laduree with macarons top on my list. I want to make them, but we just moved to an area with high humidity, but once we get some clear days, I will be trying them! I ditto what was said about Helene having great information about them. I would try Dorie Greenspan as well. David Lebovitz may have something as well. I'll see if I can find something quickly before my cookies burn. icon_lol.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #20 of 58
I don't have a lot of time, but here is a starting point for Dorie:

http://doriegreenspan.com/2010/04/do-it-yourself-macarons.html

Here is a recipe by David:

http://www.davidlebovitz.com/2005/10/french-chocolat/

Here is a link to one by Helene (My Tartlette):

http://www.mytartelette.com/2009/05/recipe-powdered-strawberry-macarons.html

Have fun!
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #21 of 58
I love to buy them (and EAT them of course) but have not yet tried making them. Thank you to everyone for the great links you have shared. Perhaps one day...

And here's a fun, random factoid:

On Sesame Street in other countries/languages Cookie Monster is often called -- insert translation of "cookie" -- plus the word "monster." For instance in Germany he is called Kr├╝melmonster (Kr├╝mel means crumbs).

In France Cookie Monster is just known as: MACARON

This makes me smile icon_biggrin.gif
post #22 of 58
I use all sorts of ganache flavours, some with blended fresh fruit, or buttercream (less often).

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #23 of 58
Quote:
Quote:

In France Cookie Monster is just known as: MACARON



icon_smile.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #24 of 58
Melanger had a post on champagne-infused buttercream for her wedding macarons. That would be a super-luxe filling.

I would love anything with mint or creme brulee.
post #25 of 58
Quote:
Originally Posted by Bluehue



Do you not trace circles onto your baking paper for the size you want?
After doing this, you then pipe your mixture onto a circle and then you know when to stop - best method for ensuring that all your macaroons will be uniform.
5 minutes spent tracing saves 30 minutes of icon_rolleyes.giftapedshut.gificon_cry.gif when you see your macaroons cooked but all different circumfrances. thumbs_up.gif


Bluehue



Thank you for the tip, Bluehue icon_smile.gif I used silicone baking mats and was trying to figure out a way to make a template of some sort for these. I'll have to try again with parchment and using this method. I should have taken pictures of my first batch, they looked like amoebas, lol
post #26 of 58
Your welcome - icon_smile.gif
I just pipe in the middle of traced circle and let the mixture slowly ooze to the edge of of the circle.


they looked like amoebas, - lollll
ooops, sorry for laughing............. *gulp*
I think we have all had those *critters* come out of the oven at one time or another....my first batch looked like a mini frisbies - except they didn't sail through the air - icon_redface.gificon_confused.gificon_cry.gif ......... lolllllllllll

Bluehue.
post #27 of 58
Quote:
Originally Posted by butterlove

Melanger had a post on champagne-infused buttercream for her wedding macarons. That would be a super-luxe filling.

I would love anything with mint or creme brulee.



Creme brulee sounds delicious! I saw one of Tartlettes's recipes were she cuts pieces of creme brulee and sandwiches it between the macarons. It's making my mouth water just thinking about it!

I made champagne buttercream macarons, and they are yummy! I used the Lorann flavoring and it tasted really good. I would like to try it with real champagne. One of these days, lol.
post #28 of 58
Some months ago this came across my computer, it's a cake blog that's just great! I love her explanations and pictures so I actually have it on my home page and get notices when there is a new recipe or method posted. Her pics and write ups really peaked my curiosity and I went out and got the almond flour (expensive icon_surprised.gif ) but I have not had the time or excuse to make these. here is the link:
http://www.make-fabulous-cakes.com/french-macarons.html

I have a friend's wedding coming up and I'm making her cake, maybe I can make them for the wedding party! That sounds good enough, and I have to practice first, yes, that's it icon_wink.gif
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #29 of 58
There's a lot of hype about how tricky these are to make, but I don't find that to be true at all. My first batch went together very easily and came out perfect. Maybe the reason I've had good luck with them is because because I don't particularly care for them. icon_biggrin.gif Lovely to look at but just not my thing.
Know your audience.
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Know your audience.
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post #30 of 58
If i were to trace circles on the parchment paper, how big should they be?
Also, does anyone have the measurements of ingredients in cups and tsp? I don't have a scale in the house. Thanks.
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