Comments on: Paintbrush Macarons

By: monika

monika — Sun, 21 Feb 2010 05:21:10 +0000

great blog !!
I feel you about the macaroons… I have the same obsession for them. So much that when i went to paris for last christmas, the first thing i did was to buy a box of macaroons from Pierre Herme & another box from Laduree and spent the afternoon admiring them and ate them one by one.

By: Shmii

Shmii — Mon, 09 Nov 2009 14:33:41 +0000

Lorraine help please I’m still not getting any feet
The first time I baked them last week, I’d only aged the egg whites overnight and used light baking trays. the Batter was super runny as well. I’m not sure if it was because I used 4 eggs or if I’d overbeaten the mixture?
So this time round I used heavy based trays and aged 3 eggs for 2 whole days. The batter was super thick and painful to squeeze out of the piping bag. The macarons came out a bit fluffier than before but still no feet
Any advice? Thanks!

By: VIJ

VIJ — Thu, 05 Nov 2009 13:43:34 +0000

oh, i never thought there would be someone as crazy as i am…obsessed I mean.Macarons are pain in the arse. I tried and wasted 100eggs and still can not achieve feet.What is exactly the key?? double baking trays?? what is the good quality like?I have a friend,he is a french chef.He could make feet and the only different thing of the processes i could see was double baking trays which i never use. Would that be it? Pls help reveal this mysterious for me. I am going nuts! thanks

By: Emmelyn

Emmelyn — Thu, 20 Aug 2009 21:54:20 +0000

Hi, beautiful paintbrush effect! i was recently inspired to do one too after I saw some of Paulette’s macaron in the US. Now that I saw urs, I’m tempted to do it like that….nice colour!come check it out in my blog, u have amazing eye n taste!

thanks
E

By: Not Quite Nigella

Not Quite Nigella — Sun, 05 Jul 2009 01:30:28 +0000

Hi Julia-Thanks! I think the key is really to practice on the paper and then it should be fine

Hi ingrid-Thankyou! Ahhh yes they’re so temperamental. I’ve heard (not sure if it’s true) that moisture is no good for them. Best of luck!

By: ingrid

ingrid — Wed, 01 Jul 2009 14:00:00 +0000

Love how you painted the tops! Very cool.

I’ve been wanting to try making macarons but was told that I wouldn’t be successful if I tried doing it when it’s humid which is pretty much 365 here in FL. So I’m waiting for a day that it doesn’t rain.
~ingrid

By: Julia @ Mélanger

Julia @ Mélanger — Wed, 01 Jul 2009 11:49:07 +0000

Lorraine, you are killing me here. These look amazing. I have wanted to try this when I saw it over at Les Macaron. I was worried I may be a bit heavy handed with my brush. I really need to give it a go. They look so lovely. Well done!!

By: Not Quite Nigella

Not Quite Nigella — Wed, 01 Jul 2009 10:55:09 +0000

Hi Jen-Aww thankyou so much! You are so sweet!

Hi Soma-Thankyou so much!

Hi anna-Ahhh very cool! Yes they’re temperamental little buggers aren’t they! Such delicate creatures I hope they work-best of luck and let me know how they go!

Hi Brenda-Hehe thankyou! I need to be around people like you who understand my obsession. Thankyou so much! :

By: Brenda

Brenda — Wed, 01 Jul 2009 06:32:57 +0000

I think it’s great that you are obsessed, otherwise you wouldn’t get such perfect looking macarons! Well done!!

By: anna

anna — Wed, 01 Jul 2009 04:13:05 +0000

Holy crap, I think you’ve solved the problem I’ve been having with my macarons! I keep my almond meal in the freezer and it’s generally still quite cold when I sift it with the powdered sugar. My last few batches have been pathetically footless. The few times I made them successfully I think I set the almond meal out in the morning along with the egg whites so it would have been room temperature. I feel much better about this now – and as soon as it stops being completely gray, dreary and wet here I’ll be trying again with renewed confidence!