Excited to make these.. :) I will not be working all summer..so i hope i do a better job at following everyone.I tried to (finally) get to everyone's blog for the blinis.
I am so excited that I'll finally be trying macarons this month! Right now, I'm on vacation but I wanted you all to have a few links that I think are good:
I don't have my book with me so I don't know if we're making French or Italian meringue macarons, but here's a great, detailed post on French meringue macs: http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html
Here is the corresponding post on Italian meringue macarons: http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-2.html
Here is the quintessential Tartlette 101 on macarons: http://dl.dropbox.com/u/546793/Demystifying%20Macarons%20-%20Desserts%20Magazine.pdf
They scared the heck out of me when I read them but I'm going to make them anyway! I hope you'll join me...it will be a blast!
Watch the oven temp and time...my first batch got a bit scorched on the bottoms. And, I made half a batch and ended up with close to 50 cookies. Guess I piped them too small? I thought they were quarter sized. :)
I did not get a chance to make my macarons ...(yet) However, I did bake Charlie's chocolate pudding cake..on page 174..and it was rich and delicious ! :)_
Peggy, I don't see why not (but they do last for at least a week in the fridge). One egg white weighs 1.05 ounces/30 grams. You could crack enough eggs to get the weight of egg whites you need.
Hello Ladies! I just wasn't meant to make these this month. It's 96 degrees here with a heat index of 105. I am just not sure about these in this weather, it's humid, too. Besides that I have a nasty virus on my computer. Also, think I am making a quick trip to KC tomorrow to see my 91 year old father who is in the hospital. Can't wait to see everyone's posts on these. I will make them when the "tides" are more in my favor!
Chocolate With Francois is a blog based around Francois Payard's book, Chocolate Epiphany. We are not affiliated with Francois Payard or his bakery. We're just fans of chocolate who want to create the recipes in his book.
Details
We'll create one recipe a month with an occasional extra one thrown in for fun. Recipes will be chosen by members based on the order you signed up.
Posts should be posted on the 30th. The recipe should only be posted on the montly host's blog.
If you're interested in participating please email me at juliemogler AT hotmail.com
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Excited to make these.. :)
ReplyDeleteI will not be working all summer..so i hope i do a better job at following everyone.I tried to (finally) get to everyone's blog for the blinis.
i guess i should host a month?..
I am so excited that I'll finally be trying macarons this month! Right now, I'm on vacation but I wanted you all to have a few links that I think are good:
ReplyDeleteI don't have my book with me so I don't know if we're making French or Italian meringue macarons, but here's a great, detailed post on French meringue macs:
http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html
Here is the corresponding post on Italian meringue macarons:
http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-2.html
Here is the quintessential Tartlette 101 on macarons:
http://dl.dropbox.com/u/546793/Demystifying%20Macarons%20-%20Desserts%20Magazine.pdf
They scared the heck out of me when I read them but I'm going to make them anyway! I hope you'll join me...it will be a blast!
I am excited to try these. The ganache sounds great too.
ReplyDeleteWatch the oven temp and time...my first batch got a bit scorched on the bottoms. And, I made half a batch and ended up with close to 50 cookies. Guess I piped them too small? I thought they were quarter sized. :)
ReplyDeletethanks susan! great tip..I will be baking mine this week :)
ReplyDeleteI did not get a chance to make my macarons ...(yet) However, I did bake Charlie's chocolate pudding cake..on page 174..and it was rich and delicious ! :)_
ReplyDeleteIs it possible to halve this recipe when it calls for nine eggs? There are just the two of us so I am sure we do not need 50 of these! help anyone?
ReplyDeletei'm sure you could.. I am not making a full recipe!
ReplyDeletePeggy, I don't see why not (but they do last for at least a week in the fridge). One egg white weighs 1.05 ounces/30 grams. You could crack enough eggs to get the weight of egg whites you need.
ReplyDeleteHello Ladies! I just wasn't meant to make these this month. It's 96 degrees here with a heat index of 105. I am just not sure about these in this weather, it's humid, too. Besides that I have a nasty virus on my computer. Also, think I am making a quick trip to KC tomorrow to see my 91 year old father who is in the hospital. Can't wait to see everyone's posts on these. I will make them when the "tides" are more in my favor!
ReplyDeleteTake Care Julie! Hope everything works out well with your family .
ReplyDeleteJulie, Take care-my prayers are with you for your father.
ReplyDeleteAnd fellow Francois followers, sorry my post is going to be a few days late..Sandy
I am regretting not making these last week! I'm going to make these but will be about a week late. Sorry!
ReplyDeleteFinally finished my macarons ! And I promise to be more timely with this month's recipe !
ReplyDeleteSandy
PS that recipe makes a ton of macarons !!