Comments for Macarons.info

Comment on French Macaron Recipe by Macaronlover

Macaronlover — Sun, 20 May 2012 06:00:24 +0000

I’ve done macarons before and I think your problem is the oven temperature. Try preheating it to 220 Degrees F.

Comment on Macaron Recipes by Jean

Jean — Sat, 19 May 2012 05:20:59 +0000

I made some macarons but turned out there were air in these macarons. Would you please tell me how can void the air in the macarons? Also it is very tough to get correct baking time for without brown color. I can’t control time well, my macarons either brown color or not backing enough. Please advise. Thanks

Comment on French Macaron Recipe by KK

KK — Sun, 25 Mar 2012 18:01:44 +0000

Ditto- I’ve had the exact experience as Nazz. I am attempting for the 4th time. Please Help!!

Comment on French Macaron Recipe by Stefanie

Stefanie — Thu, 16 Feb 2012 17:16:39 +0000

Nazz,
Its possible that your oven temperature might be too low. Try using an oven thermometer to ensure your oven is accurate. If it is accurate, try adjusting your oven temp 5-10 degrees higher (but start with 5). Your batter could also be a little thin if you adjust your oven temp and still have the same problem.

Comment on Macaron Buttercream Recipes by Marta

Marta — Sun, 29 Jan 2012 01:05:44 +0000

I have used the Pate a bombe recipe twice now, and each time the sugar crystalizes the moment I take it off the heat.

I’m going to try it next time with 238 degree sugar and see if that helps.

Comment on Macaron Buttercream Recipes by French Chocolate Macarons with Italian Meringue Buttercream filling « dash of sugar

Fri, 23 Dec 2011 03:20:53 +0000

[...] used this Italian Buttercream Recipe *I added a teaspoon of Vanilla Extract Italian Buttercream [...]

Comment on Where To Find Macarons by Pamela

Pamela — Sat, 12 Nov 2011 01:00:24 +0000

Laduree

Comment on Where To Find Macarons by Pamela

Pamela — Sat, 12 Nov 2011 00:59:21 +0000

Lauderee

Comment on Macaron Buttercream Recipes by Teresa

Teresa — Thu, 20 Oct 2011 18:49:01 +0000

Thanks for sharing your recipe.
I´ve mastered the Macarons but now I am crazy about getting strong colors, and I dont get them as I like and see on pictures everywere.
I have been using Wilton, Squires Kitchen and Colo Rama, and none of them has given me intense colors.
I heard we need high heat resistant colors. Is that true?
Tell me please what you use.
Tks

Comment on French Macaron Recipe by Debbie

Debbie — Tue, 26 Jul 2011 03:47:42 +0000

I Had the same problem Nazz…. they rise and then are flat with no foot!!