Comments for

Comment on Mad about A Macaron Croquembouche 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

Comment on Mad about Plaisir Sucré Macarons by shirley@kokken69

shirley@kokken69 — Thu, 01 Dec 2011 10:59:07 +0000

So happy to catch your posting again. Your macarons have always been an inspiration for me. They are the most perfect macarons I have seen on the blogosphere.

Comment on Mad about Plaisir Sucré Macarons by themacaronqueen

themacaronqueen — Tue, 15 Nov 2011 01:38:17 +0000

The macaron looks beautiful. Couldn’t even tell there were so much trouble in making them. The triple chocolate mousse looks delicious. It’s a pity you wouldn’t be blogging about it.

Comment on Mad about a French Strawberry Cake Order by elaine

elaine — Mon, 31 Oct 2011 15:45:16 +0000

Hi,

Can non-dairy whipped cream last at room temperature for about half a day?

Comment on Mad about Chocolate by elaine

elaine — Mon, 31 Oct 2011 15:43:46 +0000

Hi, did u fridge ur ganache before whipping it?

Comment on Mad about Kueh Lapis by Karen

Karen — Fri, 28 Oct 2011 06:52:43 +0000

Hi Weiling,

The layers aren’t obvious possibly because you didn’t bake each layer long enough. The surface has to be brown, otherwise, you don’t see the contrast. By reducing the sugar, I think it won’t be as easy for the batter to brown since the sugar probably helps the surface to caramelise. I’m no expert, just guessing that.

Dry, possibly because you’ve cut down on the amount of liquid i.e. condensed milk?

I’d suggest not randomly cutting down on the ingredients. I’ve already reduced the amount of sugar in this recipe. I’m not sure how much you’ve reduced the sugar and condensed milk, but if I do want to cut down on sugar in any recipe, I’d go with just a 5% reduction each time until I find that the cake doesn’t turn out well anymore.

Hope this helps and happy baking!

Comment on Mad about Kueh Lapis by Weiling

Weiling — Thu, 27 Oct 2011 11:33:01 +0000

Hi, followed ur recipe except that we reduced the sugar and condense milk. The layers of the lapis are not obvious and turns out a bit dry but oily to touch though the taste is nice. Any idea why?

Comment on Mad about A Macaron Croquembouche 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

Comment on Mad about Plaisir Sucré Macarons by Karina

Karina — Thu, 20 Oct 2011 05:30:13 +0000

I had exactly the same problem with almost all the ganache fillings mentioned in the PH book - they never set firm enough (I made them the day ahead) to pipe the amount I need and actually want to have on my macs! This is weird, since PH macarons are the ones that are always thicker because of the amount of the filling than all the other macarons known to me.

Comment on Mad about Macarons 2011 by Shala

Shala — Mon, 03 Oct 2011 23:12:54 +0000

Hii Karen!

I just stumbled to your blog when I searched for air pockets problem. Your macarons are truly perfect! How’d u do that? I tried (almost) everything but the air pockets keep coming back. What’s your method and recipe to make such perfect macarons? Can’t wait to hear it from you!!