Comments on: Mad about A Macaron Croquembouche

By: Evan

Evan — Mon, 04 Jan 2010 15:36:27 +0000

hi karen, despite the problems you encountered, its a beautiful croquembouche nonetheless! and i’ve always loved yr macarons since day 1.

i made a failed one sometime back and i got the styrofoam cone from artfriend, ngee ann city. like you, i used parchment paper to line the cone but i don’t think its a very good idea coz its waxy. i also tried using caramel but it hardened too quickly therefore i keep having to reheat it and i ended up having burnt caramel instead so i probably wouldn’t use caramel again. what about using melted/tempered chocolate? that might work. basically my biggest problem is not being able to get macarons in the same size despite using templates. i guess it might be the pressure i’m piping those rounds. and when i don’t get macarons in the same size, i ended up with ugly gaps on the croquembouche. so many problems, but like you i’m determined to try again. except that if i can’t make macarons in similar sizes i may hv to make alot just to choose the uniformed looking ones out of so many.

i’m sure yr next attempt will be better, keep trying

By: Josephine

Josephine — Mon, 04 Jan 2010 16:10:22 +0000

hi there,

ur macaron was so tempting!!
i was in love when i 1st look at it.
omg,
the pastry u done seems like a full time baker.
can u teach mii how to do macaron?
or can u e-mail mii the recipe?
cause i’m a person who love eating pastry [love macaron lots] and love baking.
pls.

ur regard,
Josephine =p

By: Astrid

Astrid — Mon, 04 Jan 2010 21:47:17 +0000

Oh I hear your frustration! I read on a French blog that you can use toothpicks to hold the macarons in place. Of course this was on a styrofoam cone.
Good luck with your next attempt!

By: Karen

Karen — Tue, 05 Jan 2010 11:52:13 +0000

Evan: Thank you for your compliment!

Thanks for the tip on where to get a styrofoam cone. I had the same sentiment about the baking parchment, but I also think it was because of the caramel, which hardened quickly in the pot. I added a tiny amount of water to the hardened caramel before reheating, so that might have affected it.

Yes, it’s not easy to make uniformly sized macarons. I think if the cone is large enough, the gaps are not as obvious. =)

I’m definitely looking forward to seeing your next croquembouche attempt. =)

Josephine: Thanks! I can give you some tips on macaron making if you like.

Astrid: Thank you very much for the suggestion to use toothpicks. I only read about it after I’d made this croquembouche. It’s one of the ideas that I’m planning to try next. =)

By: Stef

Stef — Fri, 08 Jan 2010 14:23:18 +0000

excellent work Karen…how about using a dab of royal icing to secure macarons on?
it does harden rather quickly!

By: Karen

Karen — Mon, 11 Jan 2010 12:49:53 +0000

Thanks, Stef! I did actually consider royal icing, but was not sure if the condensation from the macarons would be a problem. I guess I’ll just have to try it out some time.

By: kekstester

kekstester — Wed, 13 Jan 2010 21:25:34 +0000

Wow! I would be glad, if I’d managed to make such wonderful macaron croquembouche once in my entire life

By: Judi DeLorenzo

Judi DeLorenzo — Mon, 18 Jan 2010 21:27:04 +0000

Just started a little cookie company a year ago….named after my grandmother Cora…she taught me how to bake…do you share recipes ? I have been searching for the macaroons..my grandmother did not make those…I love your style…thanking you in advance if you do…..and forever grateful Judi D

By: lyndsay

lyndsay — Fri, 22 Jan 2010 01:53:32 +0000

hi! such a lovely macaron tower… i think it turned out beautiful and delicious looking despite the frustrating bits. good on you for experimenting! i was going to suggest the toothpick thing, just as a comment above did. i can’t wait to try making one of these too. they are just SO CUTE!

thanks for sharing!
lyndsay

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Sun, 24 Jan 2010 11:53:57 +0000

Wow!! That’s simply amazing.. So sorry it didn’t work out.. Waiting to see how you perfect this! Because the tower is simply breath-taking, it must be done

By: Jennie

Jennie — Tue, 26 Jan 2010 14:49:56 +0000

Hi! Wow the macarons look fantastic! Do you by any chance cater for events? Please could you contact me?Where are you based?

Thanks,

Jennie

By: Sharayah

Sharayah — Wed, 27 Jan 2010 06:24:49 +0000

Your work is absolutely spectacular. I would love it if you would make some creations for my upcoming June wedding. Please let me know if you are interested. Thanks.
~Sharayah~

By: Lilly Higgins

Lilly Higgins — Sat, 30 Jan 2010 22:12:30 +0000

This would be amazing for a wedding, well done! Its so beautiful, I’ve never seen a macaron croquembouche. I spent an incredibly frustrating day making a nativity scene from gingerbread this christmas, i was so thrilled when it was finished though. I had an unbelievable amount of icing sticking the whole thing together. I feel your pain!x

By: Joy

Joy — Sun, 14 Mar 2010 13:05:46 +0000

Hey Karen, I absolutely adore your macarons. I got to taste it once when my friend ordered it but I believed you have stopped taking orders? I am considering macarons as wedding favours. Do let me know if you are interested. And if you do teach or don’t mind sharing tips on making macarons, I would love to learn from you! Cheers. =)

By: Ivy Chong

Ivy Chong — Sat, 20 Mar 2010 16:09:54 +0000

Hi Karen, I loved how pretty and delicious all your pastries looked! I was wondering if you take in any orders? I will be having a small, intimate wedding in Sep this year, and have been looking for a Croquembouche, which everyone will enjoy eating it with us. Please let me know if you could help. Thank you

By: Amie Dolton

Amie Dolton — Fri, 02 Apr 2010 16:23:55 +0000

Any chance you could give me the recipe for the caramel salt ones I love the laduree ones
x

By: Brenda Lam

Brenda Lam — Wed, 14 Apr 2010 04:51:04 +0000

Do you conduct classes on macarons baking? I would like to learn to bake them. Pls contact me if you do.

By: Celine

Celine — Thu, 15 Apr 2010 01:04:44 +0000

Hi, i am wondering would you be able to teach me how to bake macaroons? I simply love them. it’s so pretty and sweet.

Celine

By: Andrea Boudewijn

Andrea Boudewijn — Sat, 17 Apr 2010 15:44:46 +0000

Hi All, I’m about to attach macarons to the side of a wedding cake (a la Martha Stewart), and I’ll give the toothpick+royal icing treatment a go. My two concerns are 1) That the toothpicks will break and sort of “shatter” the cookie, and 2) that the royal icing will show. I know I only need a little to cement the cookie in place. I’ll publish pix on my site! (superfinebakery.com). Thanks all!

By: Noe

Noe — Tue, 04 May 2010 20:23:40 +0000

Hey! I´m from Argentina, found your blog through bakerella´s links.
I work as a patissier and build macarons towers. What works best for me is styrofoam cone + wooden skewers. No caramel, no royal icing, just pin the skewers to the cone and the macarons to the skewers. The fillings that work best for me are chocolate ganaches (specially the ones with bitter chocolate, they tend to be a bit harder than the sweetend chocolate ones). We also use dulce de leche repostero (a stiffer version of regular dulce de leche) -but, probably, would taste overly sweet for people that didn´t grew up eating it straight from the pot -

Lovely blog.

Hugs,

Noe

By: Cristina

Cristina — Wed, 12 May 2010 21:56:18 +0000

Hi Karen,
I was wondering if you could send me information about your classes, where do you teach? can you send me a schedule? I would really like to learn how to make macarons
Thanks

By: jun

jun — Sun, 16 May 2010 06:32:03 +0000

Hi Karen,

I was wondering if you are opening any classes? As i would be interested to learn how to make macarons.

Thanks

By: peppermeat

peppermeat — Mon, 24 May 2010 03:31:45 +0000

Hi there,

I would like to order about 30-50 pieces of Macaron from you. May I ask what is the price range like? Is it possible for me to get the macarons by 26th May as I need to give as farewell gifts for my colleagues. Feel free to contact me at 9339 9082. Awaiting your reply.

Much thanks,

By: Lina

Lina — Tue, 25 May 2010 14:01:37 +0000

Hello from Croatia!

Yesterday I discovered your blog. Andddd… I love it, you are my new muse! Really!
Your work is perfect…. I’m so happy :)))

Kisses!

By: Ruth

Ruth — Mon, 28 Jun 2010 19:12:43 +0000

Hi, I understand you concern about attaching the macarons. The top ones are always a problem. I have tried using chocolate ganache with similar results that you had with them falling off. I have heard that using toothpicks can help. I think I will also be trying italian meringue as an adhesive. I am curious to know if you have revisited this project and what results you have had. Thanks!

By: Lingy

Lingy — Sun, 04 Jul 2010 14:06:00 +0000

That looks just beautiful Every pastry chef is doing the macaron croquembouche since mid last year? I bake some myself, hah, and you’re definitely giving me some ideas already Would sure have to try to avoid making the macaron croquembouche during summer hehe.
Job well done!!!

By: parisbreakfasts

parisbreakfasts — Fri, 16 Jul 2010 16:38:45 +0000

Laduree uses just toothpicks..
I left a pic on yr Flickr shot of these..
I’d much rather have caramel though…
lovely

By: Felicia

Felicia — Sun, 18 Jul 2010 16:41:51 +0000

Hi Karen,

I’ve been such a big follower of your blog. Your treats are all so beautiful!

I have a cousin from Australia who’s coming down in September to celebrate her birthday and she’s really passionate about baking too. I’ve been thinking about a nice birthday treat for her and I think she’d really love to learn to make macarons. Any chance you’d be willing to hold a private class on a Sunday in September? It would be awesome.

Mail me to let me know either way

By: Victoria

Victoria — Thu, 22 Jul 2010 10:24:38 +0000

Hello there,

I immediately googled macaron upon tasting my first macaron. And i’m so happy to have stumbled upon your blog.

I would love to learn how to make macarons. Do you by any chance have lessons or a recipe to share?

By: Annapet

Annapet — Sun, 05 Jun 2011 17:43:19 +0000

Beautiful though! Learning from your experience as I plan to build my first macaron tower this week. I have the foam base from the craft store. Will use toothpicks.

By: Theresa

Theresa — Sat, 16 Jul 2011 02:54:19 +0000

Go to Michaels, by a styrofoam cone, wrap it with Colored foil ( used for cake board coverings) and attach the macaron with toothpicks anchored in the styrofoam. Voila!

By: Lydia

Lydia — Sat, 03 Sep 2011 05:09:49 +0000

Hi there, may I know if you take orders for the Macarons… how can i direct contact you. Email, hp, Facebook?

By: themacaronqueen

themacaronqueen — Mon, 24 Oct 2011 19:57:18 +0000

Beautiful macarons! I’m doing research on building a macaron tower as well. I’ve seen other blogs using chocolate icing.

How thick was the cardboard that you used? I’m not sure if they come in different thickness and I don’t want them to collapse on me

Great post. I’ll definitely be following

By: Mary

Mary — Fri, 16 Dec 2011 04:29:56 +0000

i’m also looking for a way to assemble a tower and i stumbled upon your blog. my question is, if using caramel or icing, would it make it harder for us to take off the macaron when we want to eat it? because it’ll be really hard by then… correct me if i’m wrong

By: Natacha Steven

Natacha Steven — Tue, 17 Apr 2012 23:42:09 +0000

I love your blog!!