Cake Central › Cake Forums › Cake Talk › Cookies! › SOOOO HAPPY my French/Parisian Macaron was a success :)
New Posts  All Forums:Forum Nav:

SOOOO HAPPY my French/Parisian Macaron was a success :)

post #1 of 10
9/4/11 at 9:32pm
Thread Starter 
I made these today.. Now that I know how to make it, I will be making more of it:

Image

Image
Reply
Reply
post #2 of 10
9/4/11 at 9:34pm
Those are just gorgeous and I'm so happy your foray into macaroon making was a success, especially since I've had it in the back of my mind to try my hand at them, too. Only I assumed that the first time around would be a dismal failure. You've given me hope that that won't be the case!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 10
9/4/11 at 11:00pm
Thread Starter 
Quote:
Originally Posted by Marianna46

Those are just gorgeous and I'm so happy your foray into macaroon making was a success, especially since I've had it in the back of my mind to try my hand at them, too. Only I assumed that the first time around would be a dismal failure. You've given me hope that that won't be the case!



The best way to do it was the Italian Meringue methed.. please try it.. if it fails, do it again..
Reply
Reply
post #4 of 10
9/4/11 at 11:08pm
Uh oh! What's the Italian Meringue method? I'm back to doubting my abilities again!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #5 of 10
9/4/11 at 11:40pm
Thread Starter 
Quote:
Originally Posted by Marianna46

Uh oh! What's the Italian Meringue method? I'm back to doubting my abilities again!



It has been proven that this method is a lot more friendly esp. to first timers (like myself)... it is not very difficult. First make the Italian meringue where you boil water and sugar to 235 Fahrenheit... whip the eggg whites while you are boiling the syrup, then add the very hot syrup slowly to the egg whites while the mixer is going fast (be careful sinc the syrup is very hot).. until the egg whites is very stiff and very white Now you have Italian meringue. This method cooks the egg whites therefore no chance of deflating. Then after this is when yu add your Almond flour and confectioners mixture. Fold the Almond flour mixture into the Italian meringue. Now you are ready to pipe circles. Let it sit for about 15 mins, then bake at 280 degrees for about 15 minutes. If you see feet, then you are sucessful..
Reply
Reply
post #6 of 10
9/5/11 at 12:52am
yuuuuuuummmm i loooove macaroons will have to ry it out one day
http://kaaki.webs.com
Reply
http://kaaki.webs.com
Reply
post #7 of 10
9/5/11 at 1:52am
You did a magnificent job!
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #8 of 10
9/5/11 at 2:09am
i can not wait to try this thanks
Reply
Reply
post #9 of 10
9/5/11 at 3:47pm
You've restored my faith, fondantgrl! I can't wait to try these!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #10 of 10
9/5/11 at 4:21pm
They came out beautiful! Great job!
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › SOOOO HAPPY my French/Parisian Macaron was a success :)