Comments on: Mad about New Macaron Flavours

By: maria~

maria~ — Mon, 07 May 2007 22:47:47 +0000

Duuude! Those macarrons look so exquisite and beautiful! I wanted to make some myself but I lack one key ingredient for my recipe: almond flour. What recipe did you use?

By: Karen

Karen — Tue, 08 May 2007 02:24:53 +0000

Hi Maria, thank you! You can make your own almond flour by grinding whole blanched almonds with some confectioner’s sugar (to prevent the almonds from becoming a paste). I’ve tried a few recipes. The one at alacuisine.org is not bad. I came across a new one yesterday that is worth a shot here.

By: Pam

Pam — Thu, 10 May 2007 06:05:59 +0000

Hi, in one of your previous posts, you made macarons with the recipe in “Chocolate Desserts”, but they are made using french meringue. Do you think macarons made using italian meringue would be better in terms of texture and taste? Thank you.

By: Baci

Baci — Thu, 10 May 2007 07:53:12 +0000

Hi Karen,
Your macarons look lovely - but then you already knew that I am sure… Wish I could take a bite of one… I am sure they would be heavenly. Sent you an email - just wondering have you ever come across macaron feet delfating when removed from the oven? I seem to have that problem now… any help would be appreciated.

By: Karen

Karen — Fri, 11 May 2007 03:52:59 +0000

Pam: Based on my own experience, I would say that italian meringue gives more consistent results - the meringue is more stable than if you used the French method. Taste would be dependent on the proportion of your ingredients. Texture is more or less than same, provided the French meringue holds up.

Baci: Thanks! Yes, I’ve encountered that problem before. You can try piping smaller rounds of batter ~ 1 inch. These seem to hold up a bit better. The downside is that it might lead to a huge air pocket at the top of the shell. Another possibility is that you might be overmixing your batter. Mine tends to spread a lot and have feet that deflate (even while still in the oven) if I overmix it. Hope this helps!

By: Aunties HN

Aunties HN — Sat, 12 May 2007 05:55:21 +0000

Well Done Karen! Would like to have some of your macarons.

By: Karen

Karen — Sat, 12 May 2007 10:08:13 +0000

Hi Auntie HN, sure. Didn’t you think they were a little too sweet for your taste the last time I gave you some? I’ll make you some when I get back home. I am in KL at the moment.

By: edith

edith — Mon, 14 May 2007 06:39:02 +0000

Wow Karen, these looks awesome. Next time, you want someone to do taste test, I gladly be the one. heheheee..

By: Karen

Karen — Wed, 16 May 2007 02:41:52 +0000

Thanks, Edith. I’d be happy to have you as a volunteer taste tester. I’d visited your blog previously - I wanted to try your curry bun recipe, but haven’t had time yet!

By: Damian SIM

Damian SIM — Thu, 24 May 2007 17:27:10 +0000

Hi,

Griottines are actually available at Culina. I’d gotten one from their Orchard branch.

By: Karen

Karen — Fri, 25 May 2007 03:24:34 +0000

Thanks for the lead, Damian! I’ve been wanting to check Culina out, just haven’t found the time to go yet. Now I’ve got a good reason to go there.

By: Jo

Jo — Sun, 08 Jul 2007 09:59:15 +0000

HI karen
jus read bout u lookin gfor Griottines , i got mine from crrefour =)
HTHS

By: Karen

Karen — Sun, 08 Jul 2007 14:15:56 +0000

Hi Jo, thanks! Hmm, I did check at Carrefour at Plaza Singapura previously, but couldn’t find them. Were they expensive? I saw them at Isetan at Lido, but it was a tiny bottle and very expensive.

By: Jo

Jo — Sun, 08 Jul 2007 14:17:01 +0000

i find them pretty expensive.. but i tot they were special and i bought a bottle.. i will snap a poto and show u yea.. check it out at my blog later on k..
i tink i paid like $9plus per bottle
maybe u can guide me to how to use them properly so i do not waste them yeah