Comments on: Mad about Purple Macarons

By: noble pig

noble pig — Sun, 11 May 2008 18:59:52 +0000

These are absolutely beautiful.

By: Veron

Veron — Sun, 11 May 2008 19:09:42 +0000

What lovely purple macarons! Yes, lavender is used a lot here in the U.S. specially in ice cream. I’m not too fond of floral tastes in desserts either but Miette Patisserie in San Fran has a macaron using rose geranium and it’s delicious.

By: Weylin

Weylin — Mon, 12 May 2008 04:57:56 +0000

You’re mad, darling. Mad Mad but so GOOD….

By: sarah mcbride

sarah mcbride — Mon, 12 May 2008 12:13:30 +0000

BEAUTIFUL. Your blog makes me hungry and sets my sweet tooth pining!
your pictures are just gorgeous and inspires me to try my hand at a new hobby!

By: Aunt HN

Aunt HN — Tue, 13 May 2008 12:56:53 +0000

Hi Karen, Lovely lavender macarons! Any for me to try?

By: Sheltie Girl

Sheltie Girl — Wed, 14 May 2008 12:54:30 +0000

The macaroons are fabulous, but the yam dessert really caught my attention. Steamed yam with pumpkin slices and sugar syrup with water chestnuts…Wow! It sounds like a heavenly dessert.

Natalie @ Gluten a Go Go

By: Gwennie

Gwennie — Wed, 14 May 2008 19:05:47 +0000

Beautiful! I found this in a search for macarons (I’m trying my hand at them as well), and found these to be the prettiest.

By: stacie

stacie — Wed, 14 May 2008 20:06:10 +0000

Very pretty color macarons!

By: Michelle

Michelle — Fri, 16 May 2008 10:35:28 +0000

hi !!! ur cakes n everything else is soo pretty!!!

do u take orders??? ((:

By: Lisa

Lisa — Sun, 18 May 2008 06:52:52 +0000

Hi Karen!

I stumbled across your BEAUTIFUL blog today and was fascinated with your white macarons (I too am a macaron-a-holic though not as seasoned as you!) How do they become so white if you are still using (I’m assuming) a traditional ground almond base? Are the white ones made with a different nut/seed powder or still just blanched almonds?

BEAUTIFUL! I think I may give your black sesame flavor a whirl - if anything for the FANTASTIC visual! Thanks for the idea!

~Lisa

By: pixxienix

pixxienix — Sun, 18 May 2008 12:24:05 +0000

Where can i get lavender here i wonder.. i definitely loved them when I tried the ones from Canele.

By: Vega

Vega — Sun, 18 May 2008 14:15:29 +0000

Just I’ve discovered your blog. It’s marvellous!

By: Tartelette

Tartelette — Sun, 18 May 2008 19:45:49 +0000

Too funny, without even seeing your post I just finished a lavender and honey flavored cake, reminded me of my childhood. The macarons turned out gorgeous!

By: Wayne

Wayne — Mon, 19 May 2008 15:08:47 +0000

Hi,
My girlfriend was telling me about macarons and I did a search and I stumble into this blog. Your macarons look great and delicious!!

I understand that you will not be selling any macaron until further notice.
Do drop me a mail when you start to accept orders again.

Thank you! =)

By: Indigo

Indigo — Tue, 20 May 2008 22:02:18 +0000

I’ve never got up the nerve to make macarons - often admired how cute they are, but never made them. These pictures with the little bites out of them are enough to change that!! So gorgeous, and beautifully coloured; especially the ubi ones. I’m totally in awe..

By: r

Wed, 21 May 2008 10:23:57 +0000

i really liek your creativity in your recipes
I usd one of your photos in my blog(mentioning that isn’t mine focourse),and everyone in my family admires your blog

god bless you and your family

By: Monkee

Monkee — Wed, 21 May 2008 12:30:16 +0000

You’re Malaysian aren’t you? OOOO fellow food blogger! Sorry, I have to get a grip of myself. But I just recently ventured into the world of food blogging and it’s great to see another Malaysian in this community. Ubi? Or Ni? Man I have never been so pleased to hear those words!

By: Karen

Karen — Wed, 21 May 2008 15:16:08 +0000

Thank you, everyone, for taking the time to make such lovely comments!

Natalie: Thanks! I’ll post the recipe if you’re interested.

Michelle: Yes, I take orders. Updates on full or unavailable dates are here.

Lisa: I use ground almonds or ground hazelnuts for the “white” ones. You might like to bake your macarons on a lower shelf or cover them with an aluminium foil to prevent browning.

pixxienix: They are available at the floral tea counters. I can’t remember the brand, but there’s one at the basement at Tangs, one at the food hall in Takashimaya and another inside the Market Place supermarket at Raffles City.

Helen: What a wonderful coincidence! I’m still a little unsure about lavender as a food though.

Wayne: I’ll definitely let you know when macarons are back on the menu!

Monkee: Actually, I’m Singaporean. Welcome to the world of food blogs!

By: Holly

Holly — Wed, 21 May 2008 17:43:28 +0000

Those are just so pretty! Thanks for the flavoring tips!

By: small cookie

small cookie — Thu, 22 May 2008 03:30:17 +0000

Hi Karen, simply love the colours. I have something for you. Do check it out here

By: Nina

Nina — Thu, 22 May 2008 07:49:20 +0000

You definitely have the market covered for the perfect macaroon. Well done.

By: pixxienix

pixxienix — Thu, 22 May 2008 08:34:11 +0000

thank you Karen. Next time i’m in Singapore i’ll go find. pretty inevitable to go to Taka. I’m interested in learning the recipe from you. Do you also teach? I dont mind flying over!

By: Philia

Philia — Sun, 25 May 2008 15:33:00 +0000

hi Karen!!

your macarons are simply delicious!!! I love the lavender buttercream macarons, they are soooo delicious!!
Hope my order for sept wld b confirm by u * wink*

Cheers
Philia

By: Shirley Go

Shirley Go — Mon, 26 May 2008 00:12:26 +0000

These look absolutely divine….. I will have to start ordering some of your goodies soon…. curiosity is getting a little too overwhelming…. .. say are you a full time baker now?

By: Asagi

Asagi — Mon, 26 May 2008 12:23:57 +0000

Hands down the most gorgeous and yummy looking macaron site that I have seen so far. The feet is amazing! I’ve got inspired to make the macaron fleur de sel from your previous posts, but I failed yesterday while making it according to the french merengue method. It’s so sensitive. I actually over fold the first batch and under fold the second. So now I am left with a hugh batch of salted caramel. Should have stick to the Italian merengue.

May I ask, How you color the shells, do you use liquid coloring? I have tried adding some raspberry juice one time, but it deflated like crazy.

By: wendy

wendy — Wed, 28 May 2008 07:29:51 +0000

Hi Karen,

Can I know which oven you are using? I am thinking of getting a new one.

By the way, do you deliver your macarons?

By: Karen

Karen — Mon, 02 Jun 2008 17:30:03 +0000

Hi Karen,

I finally visited your blog after our catch up, and I am absolutely thrilled! I am a FAN Love to try out your macarons soon. Would like to order a box, just let me know when you have a breather to bake me a set. thanks!

By: Joyce

Joyce — Tue, 10 Jun 2008 07:27:39 +0000

Hi Karen, been eagerly waiting for your latest blog…..

By: My Sweet & Saucy

My Sweet & Saucy — Wed, 11 Jun 2008 06:08:55 +0000

I love the colors of your macaroons…simply gorgeous!

By: Nini

Nini — Thu, 12 Jun 2008 05:37:32 +0000

Hi,

First off all, i love your blog. I love baking and have just decided to take it up seriously :-). Fingers crossed!

Where do you normally buy your cookie cutters from?

And what recipe do you use to make the fondant tops for the cookies?

Thanks!

By: the hightea stamper

the hightea stamper — Wed, 18 Jun 2008 09:32:48 +0000

hi mad baker ,
i realy love your macaron pics .

i am looking for the recipy of the macarons can you help me out.
i am from the netherlands and we donnot know these colored /filled macarons .

kind regards brigitta from the netherlands

By: Duncan | Syrup&Tang

Duncan | Syrup&Tang — Mon, 23 Jun 2008 10:37:35 +0000

I feel bad that I’ve only just discovered your blog. Well done on such fantastic macarons. Beautiful seeing someone writing about experimenting with flavours too!

By: Karine

Karine — Sat, 28 Jun 2008 22:11:30 +0000

Hi !!!! It’s so good your Blog, can you give me the Purple Macarons’s recipe????

Thank youuuuuuuuu !!!

Karine Andolfo

By: Johnson

Johnson — Mon, 07 Jul 2008 16:49:31 +0000

Hi Karen, just stumbled upon ur blog.. VERY nice i must say. but i have one question.. do u sell them? because if so, it saves me alot of time to try and i could savour such nice things that u are showing. especially so coz i want to surprise a frd tis month. so do get back to me about my question. i am so crossing my fingers that u do sell them.

Thanks and continue to let us, ur readers indulge in ur thoughts.

Johnson

By: Alexthepink

Alexthepink — Mon, 14 Jul 2008 20:02:20 +0000

Wow! Beautiful macaroons and great photography!

By: luvbkg

luvbkg — Thu, 17 Jul 2008 22:16:12 +0000

Look and sound delicious! What a great hostess gift…do you share recipes? If so, I would love the recipe for these!

By: jenmc

jenmc — Tue, 22 Jul 2008 00:09:07 +0000

Your macarons are gorgeous. Could you please provide me with some insight on freezing filled macarons and defrosting them (I purchased from a bakery as you are completely booked!)? Many thanks!

By: Jillie

Jillie — Fri, 22 Aug 2008 17:03:53 +0000

I have been baking macarons non-stop but have not really produced a successful batch. Very very very frustrating indeed!

I am wondering if you would be kind enough to share your recipe? I have been using Syrup and Tang’s Italian macaron recipe but my macarons always turn out to be foot-less with a big air pocket.

Any tips would be greatly appreciated… Please help!

By: Rachelle ~ "Mommy? I'm Hungry!"

Rachelle ~ "Mommy? I'm Hungry!" — Sat, 30 Aug 2008 06:41:06 +0000

I am loving all the macarons too! They are beautiful! One day, I will attempt them.

By: Sue

Sue — Wed, 26 Nov 2008 15:07:24 +0000

I think your macarons make the most perfect wedding favour. let me know if you are taking orders.

best regards,
Sue.

By: Penny

Penny — Fri, 28 Nov 2008 19:38:44 +0000

Dear Mad BAker–
I hope u read ur comments– I am in Texas, and I want to make macarons-It will be my first time I have an old oven. I wanted to know if making macarons requires a great oven. When I saw that it took David Lebovitz(whose chocolate macaron receipe I will be using) 7 batches to make them right, it scared me. I mean- He probably has a great oven–mine is crappy.
Please let me know ur thoughts on doing macarons. Thanks sooo much!!!
AND - I LOVE ur blog! SO helpful!!
Penny

By: Jasper

Jasper — Mon, 29 Dec 2008 03:36:46 +0000

hmm.. they sure look good. Do u sell them or could u pass me the recipes ? thought of making them for my gf, she’s simply crazy of macarons.

Maybe you can start a business selling macarons! hahaa.

THX for the delightful blog u have.

Jasper

By: June

June — Sun, 04 Jan 2009 09:51:10 +0000

Hello Mad Baker,
I’ve been so crazy about macarons lately, that I’ve been craving for Canele’s macarons and binging on them but at the cost of it I decided to try baking them myself. I was searching for macaron recipes and I came across your blog, your macarons look absolutely perfect and heavenly!!!
I was wondering if you could kindly share with me your recipe or tips on handling macarons as I understand that these are naughty little fellas! I hope to hear from you soon! Thank you so much for you help!!

June

By: Miles

Miles — Wed, 04 Feb 2009 02:07:14 +0000

I was researching macarons as Pierre Herme’s book came out a few months ago and came across your blog and now I have a serious mac problem!

Any chance of you sharing a base macaron recipe that you’ve had success with (or if we’re lucky enough some of the ones you’ve created already?)

I just love the floral cominations. such as strawberries and rose, and those purple macs look so delectable

By: abby

abby — Tue, 01 Sep 2009 11:33:31 +0000

Hi karen,

do you still take orders for macarons? Im intending to order about 80pcs for my ROM on 26th sept Kindly let me know if order is possible. thank you.

By: Cindy

Cindy — Thu, 03 Dec 2009 08:29:03 +0000

Hi Karen,

Saw your lovely lavender macarons. Can you please share your recipe with me? I want to make some for my guests coming this sat. =)

By: xine

xine — Fri, 12 Mar 2010 01:33:07 +0000

Would you be willing to share the ube macaron recipe?
There’s a dehydrated ube product available here that you can reconstitute to make the ube paste, which might take care of the whole “making the ube paste” issue since it’s quite tedious to make(peeling, steaming, mashing etc etc).
I’d be willing to set up a trade, because I suspect I’m developing a Glenn Close “Fatal attraction” thing with your violet themed macarons.