Danielle: Yes, you’re right. Dishwashing is a pain, but it’s the division of the ingredients and working fast so that the meringue doesn’t deteriorate by the time I get to the 6th batch that I find a tad stressful, especially since I’m so intent on getting every piped round of batter perfect!

Btw karen , do u mix and create one plain macaron batch and divide it into portions n flavor them individually?

While taking turns to pipe the macs , will the other colours macs turn watery in the mixing bowl while waiting for their turn to be pipe out.
thanks

frankly, my macarons, cannot, totally cannot hold a candle to yours!! everytime i look at yours, then look at mine, i feel very sad. and it’s like u shd see the amt of filling i used but always end up not visible, unlike yours! dunno why oso *cries*

Evan: Great to hear from you too! I experienced that once when I messed around with my usual recipe to try out new flavours. I believe the batter was too wet that time.

Long time no see! How are you?

Everything looks so yummy! How on earth do you have time to make all these delicious pastries? I wish we could live in Singapore so we can make our orders everyday! The black macaron and the mango cake look especially appealing. We’d love to have it for dessert any time.

We are planning to go out for lunch with your Dad shortly. It’s so nice to catch up with old buddies.

Take care and say hi to everyone at home.

Irene

It’s a wonderful surprise to hear from you. I hope you’re all having a good time with my dad in Maryland. I’m sure he’s enjoying himself and is probably reluctant to come back home.

Thank you for the compliments! I’ll be glad to bake something for you and Uncle Pock the next time you visit Singapore.

Please send my regards to Uncle Pock, Chye, Yuen & Zhi too!

- Karen -

Your Macarons look lovely! I have made the chocolate Macarons and it turned up fine n yummy!

Had tried making Strawberry Macarons but it didn’t turn out well. Hmm…can you share with me, how to go about making for eg, Strawberry or Pitaschio macarons? (the shells and fillings?)

Would be great!
Thanks again!
Pat

PS: Your macarons really look great! May think of ordering for my family in Singapore.

For strawberry macarons, you can simply add strawberry flavouring or a tiny bit of strained strawberry puree and increase the dry ingredients a little to make up for the additional liquid. You’ll have to experiment with your recipe to find the right combination. For the filling, either add some strawberry flavouring or strawberry puree to your buttercream.

Hey, is really very sweet of you to share with me your tips + receipe! THANKS alot!
Really do appreciate!

I hope to work on this asap……will keep you updated!

Thanks once again!
Pat

i can’t stop drooling looking at your pretty macarons. how do u offer 3 flavors in so few pieces? each batch i make has about 30++ pieces, and i can only do 1 flavor per batch. so i’m wondering if u divide ur recipes to make just a few pieces per batch/flavor. or if u’re selling so many macarons that u’re just baking batches after batches and packing them for individual orders..

The macarons are lovely!

Danielle: I make the meringue first and then divide the meringue for each flavour.

Ellena: Thanks! I hope you try it out and let me know how it went.

Mary: I’ve tried with and without dried egg whites, but I think it doesn’t make a huge difference. It’s available at Cold Storage but it’s quite pricey. I am using italian meringue. It’s ok to use refridgerated leftover egg white, but probably only up to 3-5 days unless you store it really well. Be sure to bring to room temperature before whisking. Egg white can be frozen too and used for macarons later, but some people claim the results are not as good. I have not tried it.

Auntie HN: Thanks!

I tried making my chocolate & almond macaroons. Its got the feet, but it is not very straight, slightly out if u look from the top of the mac. Yours is so beautiful !! Can u advise how to improve on it ? Tks

Elizabeth: Try drying the piped batter for a longer time and baking at a higher temp.

Tks for your advice. Will try out again.

You are so creative with the flavours. And your photography is so good. I am so inspired to make black sesame macarons, would you mind sharing with me how it’s done?

Thanks!

im a macaron baker myself, and was wondering if you could help me with preventing white macarons from browning! seems like everytime i make them, they dont remain white like yours! sometimes my colored ones brown too! i cant bake them for a shorter time, cos they end up uncooked. i bake them for 11- 12 mins. any less and they stick.

Ming Lee: You can try covering them with aluminium foil in the last 5 mins of baking or bake them at a lower temperature for a longer time.

Hope this helps!

maybe i will try that out soon. also, sometims, when they get feet, they go real right, but then right, in the midst of baking, it will go PLOP, down and be half of what its potential was…aiyayyai!!!!!!!!!!! . . . . . . . im still stuck on whether tochoose italian method or the french method…if im not wrong, yours is italian, but the feel looks like the french ones. i read somewhere that the french method produces more prominent feet…hmmmmm.