Comments on: Mad about Meringue

By: veron

veron — Tue, 04 Nov 2008 14:30:53 +0000

Your chocolate macarons look fantastic! I think your plain batter french meringue ones look terrific too! I agree whenever I do not bake macaron for a few weeks I am afraid I might lose my mojo…it’s because these cookies are soo finicky!

By: jan

jan — Tue, 04 Nov 2008 16:15:33 +0000

recipes?? please… they all look delicious!

By: Emily Rose

Emily Rose — Tue, 04 Nov 2008 16:52:57 +0000

all of your treats look magnificent! I am especially in love with the mini-lemon meringue tarts- I wish I had the time and patience to make such beautiful little treats!

By: Rachel

Rachel — Tue, 04 Nov 2008 19:35:35 +0000

My mouth is watering! I can’t even decide which one I would want to bite into first. I am definitely a meringue addict.

By: Katie

Katie — Wed, 05 Nov 2008 14:19:45 +0000

Wow they all look stunning and absolutely delicious. Love the pic of the cocoa dusted macarons.

By: Jo-Ann

Jo-Ann — Sat, 08 Nov 2008 01:59:05 +0000

I was wondering what recipe you use for your meringue tarts and if you put in a stablizer? The recipe that I use at times ’sweats’ and moves around and I am not sure what to do…your tarts look gorgeous!!!

By: Jo-Ann

Jo-Ann — Sat, 08 Nov 2008 02:00:04 +0000

Sorry, my question was in regards to your meringue topping…thanks, Jo-Ann

By: Duncan | Syrup&Tang

Duncan | Syrup&Tang — Sun, 09 Nov 2008 12:03:49 +0000

Wow, those macarons look seriously delicious!

By: Karen

Karen — Mon, 10 Nov 2008 04:47:57 +0000

Thank you, Veron, Emily Rose, Rachael, Katie & Duncan! I’m still hoping that the success with french meringue macarons wasn’t just a fluke.

Jan: You might like to try Helen’s blog for macaron recipes. She has very generously shared her recipes for many different flavours.

Jo-Ann: I don’t use stabilizers, unless you’re referring to cream of tartar, which I do add in the early stages of whipping the egg whites. Try either Swiss or Italian Meringue for more stable results. Alternatively, check this site out for tips on how to prevent your meringue from weeping.

By: Jennifer

Jennifer — Thu, 13 Nov 2008 16:26:21 +0000

Hi Karen,

Your macarons and tarts look gorgeous. May I know the brand and model of your oven? My current oven has fan mode which I think is not suitable for baking macarons. Any good recommendation?

TIA
rgds

By: Lyndsay

Lyndsay — Thu, 13 Nov 2008 19:05:28 +0000

absolutely lovely! i’m glad i came across your blog, really beautiful photos and DELICIOUS looking desserts. thanks for sharing!

By: Karen

Karen — Fri, 14 Nov 2008 07:30:38 +0000

Jennifer: I’m using an Ariston built-in oven (model FB 51.2 IX). I think it’s still possible to bake with fan mode. You can try lowering the baking temperature by about 20 degrees C and possibly keep the oven door slightly ajar with a wooden spoon or something similar. I haven’t tried it myself, but commercial kitchens do use convection ovens to bake macarons, so it has to be possible.

Lyndsay: Thank you!

By: Susan from Food Blogga

Susan from Food Blogga — Sat, 15 Nov 2008 02:10:59 +0000

These macarons would make the ideal holiday gift.

By: tanny

tanny — Sat, 15 Nov 2008 07:08:46 +0000

hi karen, u’re driving me nutz with new pictures of your macarons AND having them in nutella cream pls email me if you re-open for Xmas, i’ll be first to jump in line!

By: Elektra

Elektra — Fri, 21 Nov 2008 08:18:51 +0000

Hi there, i was searching for mango mousse cake recipe and come upon ur wonderful mango mousse cake!!! do u mind emailing me the recipe for ur mango mousse cake that was in june 2007 entry? I want to bake a mango mousse cake for my hubby’s birthday that is in dec as he love mangos alot! Kindly appreciated!

By: Karen

Karen — Fri, 21 Nov 2008 14:26:04 +0000

Susan: Thanks!

Tanny: I’ll definitely let you know if I open for Christmas!

Elektra: As explained very clearly in the comment section for that particular post, I am not at liberty to send the recipes. Please get the recipes from the forum.

By: BluWinTe

BluWinTe — Mon, 29 Dec 2008 16:06:02 +0000

Hi Karen,

All your pastries are so pretty!! I would like to purchase some cookies, may i know if you are keen? Pls drop me an email, many thanks

By: Shin-Dei

Shin-Dei — Wed, 21 Jan 2009 10:07:57 +0000

Hi Ms. Karen,
You MuSt, mUsT, MusT, start taking some orders for macarons… Don’t keep your fans waiting… Will you consider one set of macaron each month for one lucky fan on the macaron waiting list? How about paid-workshop at the CC, so that we can see, smell and taste your wonderful macarons?

Wishing you a wonderful-baking year ahead!

By: Debbie Crabtree

Debbie Crabtree — Thu, 05 Feb 2009 05:30:34 +0000

Okay these lemon meringues look so good. I may have to try these.

By: AK

AK — Thu, 12 Feb 2009 07:34:11 +0000

Do you sell them ? How do we order pls ? Thank you

By: Karen

Karen — Fri, 13 Feb 2009 06:01:57 +0000

Shin-Dei: You are very very kind. I no longer accept orders due to work and personal commitments. BUT I’ll be happy to let you know the next time I do make a batch of macarons. You’re more than welcome to have some.

AK: Thank you very much for your enquiry. I’m afraid I no longer accept orders.

By: dawn

dawn — Fri, 03 Apr 2009 17:13:42 +0000

Hi Karen,

Ur Macarons r so enticing! I chance uopn ur website thru another foodie blog and she mention about u having classes! Can u please please let me know if you are conducting any? I have failed miserably making macarons Thanks!

By: Mista Ed

Mista Ed — Mon, 03 Aug 2009 21:47:17 +0000

great macarons….

By: Angela from Sydney, Australia

Angela from Sydney, Australia — Sun, 25 Oct 2009 09:09:44 +0000

Dear Karen,
Last night I baked my first-ever batch of macarons. Out of the three trays of shells, only one tray’s worth was usable! The pieces I managed to salvage produced morsels that were irregularly shaped, irregularly sized, and not the delightful rose-pink I was hoping for. They did, however, taste magnificent!
As amateur as they were, I still took them as my contribution to the high tea I’d been invited to. I feared they were unrecognisable as “macarons with white chocolate and raspberry ganache” so I created a little label for them. As it turned out, the macarons were a success! Everyone had to bring a plate of something yummy, but my plate was the most popular by far.
I’ve been perusing your deliciously delightful blog and am now inspired to try and make my macarons as pretty as yours

By: Enig

Enig — Mon, 30 Nov 2009 14:31:06 +0000

Hi! i must say your macarons are possibly the prettiest i’ve ever seen! I am also very inspired by the fact that you can make macarons in Singapore (my first few tries were terrible; i’m not sure if it’s because of our climate) and i shall keep trying!