Comments on: The Macaron Whisperer http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/ The slightly eccentric eating, cooking and travel adventures of a Sydney girl who loves cakes, cooking, Nigella Lawson and eating. She eats, breathes and dreams food and indeed will never get cable TV as she'd quit working and watch the Food Channel all day long. Thu, 09 Feb 2012 12:19:55 +0000 hourly 1 http://wordpress.org/?v= By: Ilan http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-214522 Ilan Sun, 23 Oct 2011 01:33:36 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-214522 Well I must say that Macrons are my favourite treat. So I came across your blog and decided to give it a whirl. Well after reading your post I understand the mixed feelings of fear and lust about such an undertaking. Sadly mine were spectacularly unsuccessful, and I did not get any feet on mine. I think I might try it again and use David's trick of whacking them on the bench. It also helps that now I have a much more functional kitchen. It seems with Macrons that they are very sensitive little creatures. If you don't add the right amount of something at the right temperature at the right time, then they don’t work. Perhaps given that baking is not my strongest suit I should expect a long road ahead of me in my quest to perfect Macrons. However the thought of another attempt does fill me with trepidation. Nevertheless I just wanted to say thanks for all the tips on your site; they are immensely helpful in figuring out where I am going wrong. Well I must say that Macrons are my favourite treat. So I came across your blog and decided to give it a whirl. Well after reading your post I understand the mixed feelings of fear and lust about such an undertaking. Sadly mine were spectacularly unsuccessful, and I did not get any feet on mine. I think I might try it again and use David’s trick of whacking them on the bench. It also helps that now I have a much more functional kitchen.

It seems with Macrons that they are very sensitive little creatures. If you don’t add the right amount of something at the right temperature at the right time, then they don’t work. Perhaps given that baking is not my strongest suit I should expect a long road ahead of me in my quest to perfect Macrons. However the thought of another attempt does fill me with trepidation.

Nevertheless I just wanted to say thanks for all the tips on your site; they are immensely helpful in figuring out where I am going wrong.

]]> By: hina http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-206808 hina Tue, 11 Oct 2011 02:20:08 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-206808 hi there! i LOVE macaroons and i recently have tried making them 3 times using nigella's w less than perfect results. don't get me wrong; they tasted delicious and yeah a bit too sweet, so i'm experimenting with decreasing sugar in them, but i'm just not pleased with the consistency/appearance of my creation; they are too soft and super sticky without ANY crispy exterior (lets not even get to the frilly feet!). They were hard to remove from baking sheet and were subsequently sticking to my serving plate. The macaroons that I have had at the bakeries (and that i like/love) are crispy outside and gooey inside; so what am i doing wrong? i've tried following the recipe to the letter (except that i used a spoon instead of piping the rounds). Imporantly, why are they sticking to the lining wax paper that i baked them on even though it had been greased). Any input on this would be much appreciated. best, hina hi there! i LOVE macaroons and i recently have tried making them 3 times using nigella’s w less than perfect results. don’t get me wrong; they tasted delicious and yeah a bit too sweet, so i’m experimenting with decreasing sugar in them, but i’m just not pleased with the consistency/appearance of my creation; they are too soft and super sticky without ANY crispy exterior (lets not even get to the frilly feet!). They were hard to remove from baking sheet and were subsequently sticking to my serving plate. The macaroons that I have had at the bakeries (and that i like/love) are crispy outside and gooey inside; so what am i doing wrong? i’ve tried following the recipe to the letter (except that i used a spoon instead of piping the rounds). Imporantly, why are they sticking to the lining wax paper that i baked them on even though it had been greased). Any input on this would be much appreciated. best, hina

]]> By: Pistachio macaroons | Goddelijke Huisvrouw http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-150283 Pistachio macaroons | Goddelijke Huisvrouw Wed, 08 Jun 2011 16:48:56 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-150283 [...] had gedaan, had ik er alle vertrouwen in. Dat was totdat ik op internet, onder andere op blogs als not quite nigella en mouthsfull of heaven, desastreuze verhalen las over Nigella’s macaroons, die niet van het [...] [...] had gedaan, had ik er alle vertrouwen in. Dat was totdat ik op internet, onder andere op blogs als not quite nigella en mouthsfull of heaven, desastreuze verhalen las over Nigella’s macaroons, die niet van het [...]

]]> By: Lanette http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-116647 Lanette Fri, 18 Mar 2011 21:50:06 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-116647 I have a macaroon recipe that I have been using VERY successfully that doesn't require the rest. Secrets? 1. Ensure you whip the egg whites to stiff peaks 2. CAREFULLY fold in the dry mixture into the whites 3. Line the baking sheet with parchment paper 4. Rite when the macaroons come out of the oven, pour 1/4 cup water under the parchment paper (between paper and pan)- this loosens the macaroons so you can remove them to a cooling rack... I have a macaroon recipe that I have been using VERY successfully that doesn’t require the rest. Secrets?
1. Ensure you whip the egg whites to stiff peaks
2. CAREFULLY fold in the dry mixture into the whites
3. Line the baking sheet with parchment paper
4. Rite when the macaroons come out of the oven, pour 1/4 cup water under the parchment paper (between paper and pan)- this loosens the macaroons so you can remove them to a cooling rack…

]]> By: Char http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-103921 Char Mon, 17 Jan 2011 02:55:11 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-103921 Was looking for an easy macaron recipe and found yours! First time making it and it turned out beautifully! Thank you so much! And I definitely will use less sugar the next time because it was a little too sweet! But apart from that, they were amazing and easy to follow instructions! Was looking for an easy macaron recipe and found yours! First time making it and it turned out beautifully! Thank you so much! And I definitely will use less sugar the next time because it was a little too sweet! But apart from that, they were amazing and easy to follow instructions!

]]> By: W http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-102811 W Wed, 12 Jan 2011 07:12:42 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-102811 I've enjoyed your posts so much,I thought I'd send you a source of info in honor of your macaroon-whispering. And all the rest. Cook's Illustrated is not the lush, gorgeous, poetic approach to cooking, (which I somehow imagine you appreciate), but thoroughly useful, interesting and inventive. Science, too! See what they say for macaroons. (There's a free 2-week on-line subscription,if you're interested). It's not all sweets, by any means- I’ve enjoyed your posts so much,I thought I’d send you a source of info in honor of your macaroon-whispering. And all the rest. Cook’s Illustrated is not the lush, gorgeous, poetic approach to cooking, (which I somehow imagine you appreciate), but thoroughly useful, interesting and inventive. Science, too! See what they say for macaroons. (There’s a free 2-week on-line subscription,if you’re interested). It’s not all sweets, by any means-

]]> By: seville http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-90122 seville Sat, 06 Nov 2010 12:49:33 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-90122 I made these today and agree completely that they are way too sweet, but other than that I thought they were fabulous and will definitely make them again! I made these today and agree completely that they are way too sweet, but other than that I thought they were fabulous and will definitely make them again!

]]> By: Iain http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-85020 Iain Thu, 30 Sep 2010 21:52:54 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-85020 Thank you for this recipe. It worked brilliantly, I also managed to get some good 'frilly feet' and found the tips very usefu. I however used a very rich chocolate & pistachio filling found on the waitrose website but used dark chocolate. They worked so well they helped me get a job. thanks again Thank you for this recipe. It worked brilliantly, I also managed to get some good ‘frilly feet’ and found the tips very usefu. I however used a very rich chocolate & pistachio filling found on the waitrose website but used dark chocolate. They worked so well they helped me get a job. thanks again

]]> By: The Epic Macaron Adventure Continues… with a recipe :D | http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-63874 The Epic Macaron Adventure Continues… with a recipe :D | Wed, 24 Mar 2010 03:34:19 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-63874 [...] just as I was about to give up a friend sent me a link to Not Quite Nigella’s Recipe. It seemed easy enough but I wasn’t too keen on the idea of pistachio as I wanted James to [...] [...] just as I was about to give up a friend sent me a link to Not Quite Nigella’s Recipe. It seemed easy enough but I wasn’t too keen on the idea of pistachio as I wanted James to [...]

]]> By: Paintbrush Macarons @Not Quite Nigella http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-33644 Paintbrush Macarons @Not Quite Nigella Sun, 28 Jun 2009 20:01:44 +0000 http://www.notquitenigella.com/2008/03/10/the-macaron-whisperer/#comment-33644 [...] were missing the foot. Why oh why, or where oh where were the feet, my tortured mind asked? My very first batch making them with this oven worked just fine. But for the last few batches I had literally lost my [...] [...] were missing the foot. Why oh why, or where oh where were the feet, my tortured mind asked? My very first batch making them with this oven worked just fine. But for the last few batches I had literally lost my [...]

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