tag:blogger.com,1999:blog-6341370753279032047.post8908705657979463197..comments2024-03-28T17:00:11.379+07:00Comments on dailydelicious: Vanilla Bean Macarons with Raspberry Buttercream Fillingdailydelicioushttp://www.blogger.com/profile/00201162105770207061noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6341370753279032047.post-36019238924968487272011-06-18T16:51:04.825+07:002011-06-18T16:51:04.825+07:00No, because you need the heat from the syrup to co...No, because you need the heat from the syrup to cook the meringue too.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-15157467134463687992011-06-18T14:00:09.596+07:002011-06-18T14:00:09.596+07:00Thanks
erm ... can i just use golden syrup that y...Thanks <br />erm ... can i just use golden syrup that you could buy in stores ?<br /><br />- Amber -Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-20423541687917802862011-06-05T18:24:17.947+07:002011-06-05T18:24:17.947+07:00Hi Amber
Actually you can make it without the suga...Hi Amber<br />Actually you can make it without the sugar thermometer.<br />You have to take a good look at your syrup as it thicken (about 2-3 minutes), you can browse the internet for the photo of the sugar cooking stage ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-23161831982656850752011-06-04T21:38:53.690+07:002011-06-04T21:38:53.690+07:00Hi :) I love how your macarons are ... they're...Hi :) I love how your macarons are ... they're so elegant <br />i would like 2 try your recipe but i don't have a candy thermometer .... can i do it without one ? if i can then how ?<br /> <br />hope 2 hear from you soon - Amber -Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-15864473513160543292009-07-21T20:39:07.973+07:002009-07-21T20:39:07.973+07:00Hi, Joe.
I rarely have that problem ^ ^.
I always ...Hi, Joe.<br />I rarely have that problem ^ ^.<br />I always use siliconised baking paper, or you can use silpat.<br />My friend's trick is to take the paper out of the pan and place directly on the table. The heat will form the steam and the macaron will release easily.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-39584042260804198962009-07-18T19:33:55.286+07:002009-07-18T19:33:55.286+07:00I tried making macaroons today and they tend to st...I tried making macaroons today and they tend to stick to the baking sheet (even greased) - do you have the same issue? <br /><br />JoeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-87043429093054067532008-09-28T21:44:00.000+07:002008-09-28T21:44:00.000+07:00I just have a chance to use the computer today (I'...I just have a chance to use the computer today (I'm not home for 3 days now).<BR/>I think French is easier than Italian, if the weather is not humid, and you egg whites are quite old (just break the shell, seperate the yolks and whites, then put the whites in the clean box inthe fridge for 2-3 days).<BR/>When you finish piping the macarons, let them dry and the result are preditable ^ ^.<BR/>But for the Italian, sometimes, I still have the problem and they are really sensitive to the heat. But the good point is they don't need a lot of the resting time, and the humidity is not the problem.<BR/><BR/>Oh, I write a long letter about macarons haha.<BR/>About the mochi bread, I didn't know about it before, but I hope you can send me some recipe (even the one that didn't make from the scratch). I really want to know and learn about it.<BR/><BR/>Ps. Thank you for your compliment, I'm so happy.<BR/>Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-91011798412631174272008-09-26T14:12:00.000+07:002008-09-26T14:12:00.000+07:00I stumbled upon your blog by chance and I couldn't...I stumbled upon your blog by chance and I couldn't resist not finishing reading up ALL your 2008 write ups. In fact, I wanted to go into the 2007 but it linked me to your recipe archives.<BR/><BR/>I love your views on the recipes and briliant pictures that you took. <BR/><BR/>You make baking looks simple and easy. Like you, I enjoyed desserts greatly minus some of the sweetness. <BR/><BR/>I wish someday, we can meet up and you be my mentor.<BR/><BR/>BTW, I tried macaroons twice and yield no satisfactory results. In your opinion which method you prefers? <BR/><BR/>I am also crazy over mochi bread but not too sure whether you have heard about this. So far, I couldn't find any recipe that bake these from scratch.<BR/><BR/>Great job and I will keep coming back. Thanks so much for sharing.Edithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.com