tag:blogger.com,1999:blog-6525232754249545833.post901580020910824079..comments2023-10-05T23:37:04.895+08:00Comments on Meringue Desserts: Apricot mascarpone macaronsgraciehttp://www.blogger.com/profile/16695053313190840492noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6525232754249545833.post-83617495500896064262010-07-11T22:16:32.734+08:002010-07-11T22:16:32.734+08:00Newnew2005, my guess just by looking at the pictur...Newnew2005, my guess just by looking at the pictures and considering the problems you raised is that you could have over-folded your batter and the baking temperature may be too high. I also use a convection oven and bake my macarons at 137 C (see http://www.meringuedesserts.com/2010/06/after-this-post-on-22-may-regarding-my.html for more details). I keep the oven door close throughout. Hope this helps!graciehttps://www.blogger.com/profile/16695053313190840492noreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-82208428410317312472010-07-11T11:16:45.601+08:002010-07-11T11:16:45.601+08:00Hi Gracie,
I live in HK too.
May I ask you some qu...Hi Gracie,<br />I live in HK too.<br />May I ask you some question about macaron?<br />I visit your website, your macaron are success.<br />Recently I try to baking macaron but all failed.<br />I am using a 60 Liter convection oven. In the past, my macarons that the top are crack,raw, empty base,no foot. temperature from 110-170.<br />today I bake a tray macaron 220 pre heat, and trun down to 180 when tray into oven, a wooden spoon insert the door. this is the pics, would you like tell me what is wrong? THX!<br />http://hk.myblog.yahoo.com/newnew005@yahoo.cn<br />/article?new=1&mid=139newnew2005https://www.blogger.com/profile/03726007595197909467noreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-63367003742618730112010-06-09T22:23:47.919+08:002010-06-09T22:23:47.919+08:00Recipe posted here: http://www.meringuedesserts.co...Recipe posted here: http://www.meringuedesserts.com/2010/06/after-this-post-on-22-may-regarding-my.htmlgraciehttps://www.blogger.com/profile/16695053313190840492noreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-17686762060933175042010-06-02T23:08:42.165+08:002010-06-02T23:08:42.165+08:00Anonymous,
I got my initial recipe from FCI's...Anonymous, <br />I got my initial recipe from FCI's Fundamental Techniques of Classic Pastry Arts, but modified it slightly after realizing the original recipe didn't quite work perfectly for me (might be my oven, or just high humidity here in HK...). Will find some time to type the recipe out and post it here for you. In the meantime if you get your hands on the book, the recipe is on page 459. Modifications I made were (1) Increasing confectioners' sugar to 30g (2) Baking at 138C for 25 mins. Good luck!graciehttps://www.blogger.com/profile/16695053313190840492noreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-40612702428141390902010-06-02T22:56:17.725+08:002010-06-02T22:56:17.725+08:00Hi GH,
From what I've gathered different bak...Hi GH, <br /><br />From what I've gathered different bakers have different experience and opinions about exactly which procedure is critical to create those "feet". I personally think its a combination of folding of the batter just right (not under and not over) and letting the batter rest for at least 30 mins before baking (if you're using french meringue). Hope this helps! <br /><br />And I'm guessing I know you from CS.... right? =Pgraciehttps://www.blogger.com/profile/16695053313190840492noreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-30070900262879103802010-06-02T19:37:46.258+08:002010-06-02T19:37:46.258+08:00Do you mind sharing the recipe that you followed t...Do you mind sharing the recipe that you followed that led to a successful batch?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6525232754249545833.post-40354323338227260602010-06-02T19:35:33.869+08:002010-06-02T19:35:33.869+08:00What's the technique/tips to create the "...What's the technique/tips to create the "feet"? Wasn't successful in my last attempt.GHnoreply@blogger.com