tag:blogger.com,1999:blog-2434548298509198554.post6428482591842005830..comments2024-03-29T01:09:50.747-07:00Comments on Not So Humble Pie: Macaron 101: Italian Meringue Part 3Ms. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2434548298509198554.post-88561382934038798802012-02-18T06:34:38.440-08:002012-02-18T06:34:38.440-08:00Just want to say that I enjoyed your posts. And 3...Just want to say that I enjoyed your posts. And 3 posts is not going overboard when it comes to understanding macarons. The Cordon Bleu in Paris spends 3 weeks JUST on the macaron. Yes - 3 weeks. <br /><br />Your macarons are beautiful and thanks again for sharing your knowledge. If you have any updates, please post them. I'm sure you've encountered a few additional issues since you've posted this tutorial.<br /><br />Thanks,<br />MisheilStones Throw Eatshttps://www.blogger.com/profile/16127674623044527111noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-38592809637480691762011-11-29T14:25:32.386-08:002011-11-29T14:25:32.386-08:00Nope. Sadly you have to add the color when stated....Nope. Sadly you have to add the color when stated. If you divide the batter and then mix in colors you're pretty much guaranteed to over mix the batter. While I wish it were otherwise, we're stuck with one color per batch.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-28940959273131960992011-11-29T12:21:25.295-08:002011-11-29T12:21:25.295-08:00Mrs H
Thanks for sharing your macaron ideas with ...Mrs H<br /><br />Thanks for sharing your macaron ideas with us. <br /><br />I have a practical question. I see that the colouring gel is added before folding in the almond. Is it possible to put it at the end, separating the ready made "dough" so that it can be easier to make many colours? <br /><br />Thanks,<br />GeorgeGeorgehttps://www.blogger.com/profile/15838597461616820985noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-83723422549268433732011-02-24T05:02:24.933-08:002011-02-24T05:02:24.933-08:00Thank yo,thank you, thank you, I am a self-taught...Thank yo,thank you, thank you, I am a self-taught baker and have been searching for a tutorial like yours. The photo of the split macaron is fantastic and have cleared many of my doubts. I love your blog!!!Adriana's Cookieshttps://www.blogger.com/profile/06534245473546218880noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-84416917557858625802010-09-27T19:15:30.372-07:002010-09-27T19:15:30.372-07:00Unfortunately there is such a thing as resting you...Unfortunately there is such a thing as resting your Italian macs for too long. Italian meringue macarons don't require prolonged resting periods, so after 15 minutes or so, go ahead and pop them into the oven. <br /><br />The resting period simply allows some moisture to evaporate from the shell and strengthens it against cracking in the oven. If your shells are not prone to cracking, you can go ahead and skip the resting period all together (I do not advise this with french meringue macarons however).<br /><br />I don't advise resting the French or Italian meringue macs for prolonged periods of time, as you risk the cookies not rising at all in the oven.<br /><br />One note though, if the cookies are very sticky, this may signal something has gone wrong in the process of making the batter.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-89862046137715848532010-09-27T18:49:01.839-07:002010-09-27T18:49:01.839-07:00How long can I let my macarons rest? Is overnight...How long can I let my macarons rest? Is overnight too long? It is a fairly dry day here in Indianapolis, but it has been 3 hours and they are still slightly gummy. Any ideas??Unknownhttps://www.blogger.com/profile/07971748121692606142noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-51291179484216149292010-06-01T13:41:34.990-07:002010-06-01T13:41:34.990-07:00Here's the funny thing about macarons...they t...Here's the funny thing about macarons...they taste good no matter how many air bubbles they have in them. Sure, you don't want a huge, gaping hole in the top of the shell (a problem I ran into). But, after filling with something yummy (like buttercream) and letting mature, they are delish!<br />I can understand the obsession with the 'perfect macaron'. Everyone wants to make something friends and family will ohh and ahh over. But, I learned after several attempts, lots of not so nice words aimed at my little meringue saucers of sadness, and plenty of tears - they still taste fantastic (unless you don't sift your almond meal...I learned the hard way not to skip that step), and your friends and family will likely be unaware of their un-perfectness. You're the only one who will care.<br />Now, granted, if you're entering a contest judged by uber-french chefs who are looking for that perfect macaron....well, then it matters. But, I was perfectly happy to munch away on my imperfect cookies. The flavor combos are endless, and it's a fantastic opportunity to be as creative as you want.<br />That's what baking is about after all: having your cake and eating it too!<br />Rock on with the blog, Ms. Humble. I absolutely love it!!Tina Mhttps://www.blogger.com/profile/07591518945388981475noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-52985107548115073312010-03-21T08:57:49.820-07:002010-03-21T08:57:49.820-07:00http://somethingkaty.blogspot.com/2010/03/katy-mak...http://somethingkaty.blogspot.com/2010/03/katy-makes-macarons-part-6.html<br /><br />eeerrrr. the link above is my first try ever. i am going for another spin on thursday (my husband's birthday is friday and he wants some more!!!)<br /><br />i am looking forward to your french experiment! thanks for all the hints and pointers and pictures and lovely personality ^___^katyhttps://www.blogger.com/profile/07329161994664435636noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-16401267247907747762010-03-16T17:44:31.356-07:002010-03-16T17:44:31.356-07:00I love your post! I've tried several different...I love your post! I've tried several different recipes, including an Italian meringue recipe. I totally agree about the lack of meringue cross-sections. With the Italian merginue, I got macarons that look nice on the inside, but I have a huge hollow air bubble on the inside! I ordered an oven thermometer, so that'll probably help. I think I'm going to also switch back to French Meringue recipes since I really want a soft, fluffy, non-air-bubble interior like the ones I had at Sadahaku Aoki.janicehttps://www.blogger.com/profile/17415574384652669196noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-9255398177444479832010-03-16T12:17:40.452-07:002010-03-16T12:17:40.452-07:00Oh yes, Adriano Zumbo is certainly a professional ...Oh yes, Adriano Zumbo is certainly a professional (a bit of a macaron rock star, actually). I wonder if he uses Italian or french meringue for his macarons. Anyone know?<br /><br />As for the links (thanks jp and Katy) I just wish I knew what kind of meringue they were using. Italian meringue is generally more pesky when it comes to hollows in the shells. Generally one doesn't have that problem with french meringue. <br /><br />I'm going to start working on the full french meringue experimentation here soon. After all the ice cream making I've done I've got 20 aged egg whites ready to go.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-65575037316990701772010-03-16T12:00:10.637-07:002010-03-16T12:00:10.637-07:00also, this blog post
http://pigged-out.com/?p=23...also, this blog post <br /><br />http://pigged-out.com/?p=2335<br /><br />pictures a cut macaron by what i assume is a professional bakerkatyhttps://www.blogger.com/profile/07329161994664435636noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-91189205357876156352010-03-16T11:32:04.127-07:002010-03-16T11:32:04.127-07:00i am going to make macs saturday, results to follo...i am going to make macs saturday, results to follow. <br /><br />thank you so so so so so sosososososososoosooooooooo much for all this effort you've put here.<br /><br />you've really inspired me to give these amazing little cookies a try ^____^katyhttps://www.blogger.com/profile/07329161994664435636noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-27157900301455284872010-03-15T10:17:23.390-07:002010-03-15T10:17:23.390-07:00I'm a little late to the party, but such is li...I'm a little late to the party, but such is life. While moving from San Diego to my little Wallingford home, I made a stop in Portland and discovered that Pix Patisserie now ships their macarons. More importantly, Pix's website has a few of inside macaron photos you have been inquiring about. <br /><br />Love your site!<br /><br />jphillipsjphttps://www.blogger.com/profile/08876875598419595638noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-35507094737390964332010-03-15T09:49:43.661-07:002010-03-15T09:49:43.661-07:00Hello Ms Humble,
Just wanted to thank you for yo...Hello Ms Humble, <br /><br />Just wanted to thank you for your advice. I made my first attempt at macarons this week-end, and used a lot of what you said in previous posts (well, these very posts might be what prompted me to try them too ^^). I used the French meringue recipe (might be because I am French), and the first batch came out almost perfect (well, it looked good and tasted good, but I did not have the courage to look inside as you did...). The second one however, was an utter failure, but there I blame the recipe - it had me adding a lot of chocolate powder to the meringue and keeping the same weight in almond powder and sugar, thus resulting in mushy shells.<br /><br />Anyway, what success I had I think I can lay off at your feet, because "DO NOT OVERMIX" was pretty much my motto during the whole afternoon. Not to mention my desperation at the lack of flat pans in my closets (but soon, that will change, hehe).<br /><br />Might I add, I'm in love with your blog, and really enjoying the way you make it all look, if not easy, but at least not so daunting in prospect !Shanilarahttps://www.blogger.com/profile/05902548906627323486noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-28409576696535133252010-03-01T08:41:34.255-08:002010-03-01T08:41:34.255-08:00Irene,
I'm not very familiar with Google rea...Irene, <br /><br />I'm not very familiar with Google reader and how it pulls information off my site. I will look into it. Perhaps I can fix that.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-44983294520201754592010-02-28T17:29:05.143-08:002010-02-28T17:29:05.143-08:00I have just discovered your blog and your pictures...I have just discovered your blog and your pictures are AMAZING! I signed up to read you through google reader and I have realized that the first picture, the one that would lure me in to read the rest of the entry, is not being shown!!! Is there anything I can so when I sign up so I can enjoy reading your blog AND seeing your pictures? thank you if you can let me know what I can do!Unknownhttps://www.blogger.com/profile/04175070314808147945noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-87962312308730208372010-02-28T17:07:55.190-08:002010-02-28T17:07:55.190-08:00enjoyed reading your 101 post, tks for taking time...enjoyed reading your 101 post, tks for taking time to share especially the experiments in Part II. Tried the italian method with good results (will need to dissect it to check for bubbles - too busy tasting these beauties to notice), tks for being such a generous sharer.javapothttps://www.blogger.com/profile/15999135907673146015noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-72322271267457156002010-02-28T15:41:27.894-08:002010-02-28T15:41:27.894-08:00I could never even BEGIN to think up something thi...I could never even BEGIN to think up something this wonderful.Anonymoushttps://www.blogger.com/profile/03909750424973863414noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-17505907811485391642010-02-28T12:24:15.329-08:002010-02-28T12:24:15.329-08:00Dear Ms.Humble, I too looked far and wide for a pi...Dear Ms.Humble, I too looked far and wide for a picture of the inside of a macaron, until I had to make them myself and realize they aren't particularly photogenic. I even went as far as taking a picture before putting the filling. Hardcore. Yes, the belly of the beast. I usually press the halves slightly before I fill them, so the air pockets unnoticeable. Here it is, for the sake of science!:)<br />http://tinyurl.com/yaovhpyAnonymoushttps://www.blogger.com/profile/06810407350469299300noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-19188429320864839402010-02-28T06:30:43.864-08:002010-02-28T06:30:43.864-08:00Awe, macarons are easy to turn into science cookie...Awe, macarons are easy to turn into science cookies. Make them cell organelles. Wee green round ones for chlorolasts, big honking ones for nuclei, oblong mitochondria...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-29827705285624853212010-02-27T20:32:51.472-08:002010-02-27T20:32:51.472-08:00Fiona,
Ha! That is fantastic!
Should I wrap my m...Fiona,<br /><br />Ha! That is fantastic!<br /><br />Should I wrap my macarons in kitchen twine DNA and link them up? I could finally find a way to turn macarons into a science cookie!<br /><br />OOOOH! I could make a 30 nm chromatin fiber!<br /><br />*mad cackling*Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-60215658178218553222010-02-27T20:02:02.718-08:002010-02-27T20:02:02.718-08:00So I'm at a fantastic genomics conference this...So I'm at a fantastic genomics conference this weekend and one speaker shows a slide of nucleosomes. My first thought is "ooh, macarons!". Ms Humble, what have you done!Anonymoushttps://www.blogger.com/profile/10919049985416054834noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-42369674413929958302010-02-27T17:27:08.777-08:002010-02-27T17:27:08.777-08:00Ms. Humble - These macarons are absolutely gorgeou...Ms. Humble - These macarons are absolutely gorgeous! They are so vibrant in color they make you want to try grabbing them out of the computer screen. Please do dissect some of Pierre's macarons for us. I'd love to see inside his. <br /><br />I've only made macarons once and mine tended to have one great big air bubble under the crust...I wonder if it was because I made them gluten free or if it was me or my oven. Hmmmmmm.....I'll have to try making them again and see what happens.<br /><br />Thanks for sharing your macarons and your gorgeous photos.<br /><br />Natalie @ Gluten a Go GoNatalie, aka "Sheltie Girl"https://www.blogger.com/profile/01046499785389700382noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-87676902611331301472010-02-27T09:26:02.606-08:002010-02-27T09:26:02.606-08:00p.s. Sorry for the typos, of course I meant "...p.s. Sorry for the typos, of course I meant "youR cut in halF"Julia, the Thanksgiving Girlhttps://www.blogger.com/profile/03542064466882299908noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-74282804713370660522010-02-27T09:25:21.238-08:002010-02-27T09:25:21.238-08:00Posting photos of the inside of your macarons
is a...<i>Posting photos of the inside of your macarons<br />is a little like removing your perfect black dress. You might end up revealing your Spanx.</i><br /><br />Hahaha :) LOve this! Somehow you cut in hald macs remind me of mushrooms :S I'm weird, I know!<br /><br />Pierre Herme!! Ah! Enjoy their goodies while you're in London!!<br /><br />"Learn your oven" is a perfect advice for just about any type of cooking or baking! I swear I can't make the proper scrambled eggs until I'm used to the oven I'm using to cook them!Julia, the Thanksgiving Girlhttps://www.blogger.com/profile/03542064466882299908noreply@blogger.com