tag:blogger.com,1999:blog-8708068554052819005.post3331881274181696782..comments2023-10-08T21:17:28.928+08:00Comments on køkken69: Pierre Herme's Macaron au Chocolate AmerShirley @ Kokken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-8708068554052819005.post-13206868294669738742011-09-25T19:45:09.372+08:002011-09-25T19:45:09.372+08:00Edith, sorry to get back late to you. Am traveling...Edith, sorry to get back late to you. Am traveling now in the US. The total amount of egg white is 110g. But this is divided into 2 portions of 55g and treated differently as indicated in the process.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-30494732341820686182011-09-24T11:27:32.926+08:002011-09-24T11:27:32.926+08:00Shirley can I reconfirmed with you on your egg whi...Shirley can I reconfirmed with you on your egg white portion. Is it 110g or 55g as indicated.<br /><br />I am into Mac mood now. :)Edithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-72704094965966508122011-08-05T02:57:34.990+08:002011-08-05T02:57:34.990+08:00Irresistible macarons with dark chocolate. Can'...Irresistible macarons with dark chocolate. Can't wait to try these.Debhttp://EAstofEdenCooking.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-76642464613049242632011-08-05T00:57:02.117+08:002011-08-05T00:57:02.117+08:00Your macarons are just absolutely gorgeous and per...Your macarons are just absolutely gorgeous and perfect, Shirley!<br /><br />After making my first batch of macarons in two years last weekend and macarons make its rounds once again on the Internet, I can't wait to get back into the kitchen this weekend to whip up another batch!thecoffeesnobhttps://www.blogger.com/profile/13900703673263008986noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-84388511695121567432011-08-04T08:55:11.877+08:002011-08-04T08:55:11.877+08:00Hi Alan: Thanks for the tip about the versions ava...Hi Alan: Thanks for the tip about the versions available at Cold Storage. Yes, Willie's is expensive- I would definitely welcome a cheaper alternative. Funny you mentioned about the macaronage step being tedious - I saw a similar comment about this by someone else. I didn't find it all that tedious. Probably because I did not beat the meringue until really stiff stiff... I actually stopped at soft peak stage and the temperature around 50C. It was still stable enough for me to whip the chocolate in. I literally whip and swirl the chocolate with my spatula. I was suprised by the robustness of the meringue!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-50795997531168597732011-08-04T00:50:26.141+08:002011-08-04T00:50:26.141+08:00ah! I made these over the weekend as well, for my ...ah! I made these over the weekend as well, for my other half's birthday. J's chocolate junkie and these were just the real thing! The macaronage was more tedious than usual as the dark chocolate incorporated really added on the vicosity of the batter making it an almost wrist-breaking task. But the finished product made the effort all worthwhile. <br /><br />incidentally, I also had a batch of "underbaked" shells. You tried the crinkly ones? They taste like dense fondant cake! <br /><br />nice job there, Shirley :)<br /><br />Just a note on 100% chocolate. There are two brands available from Cold Storage as well. Much cheaper than Willie's. Almost made regret the latter, if not for the fruity tones infused onto Willie's cylindrical blocks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-90404122444240601392011-08-02T19:47:23.180+08:002011-08-02T19:47:23.180+08:00The fudgy insides of those macarons look amazing!The fudgy insides of those macarons look amazing!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-84223134515671660192011-08-02T14:20:28.448+08:002011-08-02T14:20:28.448+08:00They look fantastic Shirley! :) And the ketchup ve...They look fantastic Shirley! :) And the ketchup version caught my eye too (but I'm too lazy to translate :P )Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-20102892359927327732011-08-02T12:22:00.844+08:002011-08-02T12:22:00.844+08:00Absolutely gorgeous and am I so inspired to make s...Absolutely gorgeous and am I so inspired to make some macarons this weekend. Beautiful clicks.Johttps://www.blogger.com/profile/12181638117291327698noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-28890070206404587672011-08-02T07:07:09.260+08:002011-08-02T07:07:09.260+08:00Hi Shirley, they really nice. And your pics like 3...Hi Shirley, they really nice. And your pics like 3D! Sure would love some, with iced coffee.<br />Have a nice day.<br />Lee. Leehttps://www.blogger.com/profile/00659078775260068702noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-19906385883519829532011-08-02T06:14:14.657+08:002011-08-02T06:14:14.657+08:00This might be the only macaron that I will enjoy c...This might be the only macaron that I will enjoy cos it is 100% dark chocolate (cocoa) :Dtigerfishhttps://www.blogger.com/profile/13575213806359208350noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-55719231770387367302011-08-01T19:34:08.711+08:002011-08-01T19:34:08.711+08:00Absolutely stunning!Absolutely stunning!Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-87896388128268418112011-08-01T18:02:10.081+08:002011-08-01T18:02:10.081+08:00Now I know something about the science of boiling ...Now I know something about the science of boiling sugar. Who'da thunk?!? Nice one. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-87222491698231595912011-08-01T17:56:53.467+08:002011-08-01T17:56:53.467+08:00@Lester, my apologies. You are right, it shouldn&#...@Lester, my apologies. You are right, it shouldn't be 5g. The original recipe called out for 5 tbsp. I halved the recipe so it should be 2.5tbsp which is about 37g. <br />My mistake.<br /><br />The purpose of the water is to wet the sugar so that it will melt properly and not get burnt. So generally the idea is to add enough water to wet through the whole surface of the sugar before you start applying heat. Once heat is applied, the sugar will start to dissolve and melt.. at 100C, the water will start to boil off. The temperature will not rise any further if the water does not boil off. Hence, if you have more water, you will take longer time to boil it off before the sugar syrup can reach the 'soft ball' stage at about 119C. Hope this helps. Thank you for your patience and for pointing out the error.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-35369262228026065972011-08-01T17:49:27.791+08:002011-08-01T17:49:27.791+08:00I take it you mean 5tbsp (75g) rather than 5g then...I take it you mean 5tbsp (75g) rather than 5g then? I'm clueless when it comes to boiling sugar... so is the actual amount of water irrelevant to reach boiling point and all it does is affect how long it takes? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-44639447001308731012011-08-01T17:33:57.825+08:002011-08-01T17:33:57.825+08:00You are a macaron master Shirley....one day i will...You are a macaron master Shirley....one day i will try this :))Zurinhttps://www.blogger.com/profile/10209420293425025235noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-38573640673244035282011-08-01T17:33:54.315+08:002011-08-01T17:33:54.315+08:00Lester : You are right. The original recipe only a...Lester : You are right. The original recipe only asked for 2.5 tbsp which is very little to wet the sugar. However, this is not an exact science - I just add a little more. It will take longer to reach the desired temperature that's all. So no worries.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-66211919294674392222011-08-01T17:28:50.308+08:002011-08-01T17:28:50.308+08:00OmyGosh Shirley, I'm so tempted to join the ma...OmyGosh Shirley, I'm so tempted to join the macaron frenzy again!! You make it looks so easy to whip one..and I must say Ive gained my confidence back after those few macs entries of yours..I must make this for Raya..!!! <br /><br />anyway, where can I get that pierre hemme copy eh? Amazon? or local b/shop?Ribbon and Circushttps://www.blogger.com/profile/16976760755746829304noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-26311140303104811402011-08-01T17:18:06.509+08:002011-08-01T17:18:06.509+08:00And the amount of water used to make the syrup see...And the amount of water used to make the syrup seems a little low. Scaling the original recipe would call for around 35g.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-17448244239781635892011-08-01T16:55:29.258+08:002011-08-01T16:55:29.258+08:00@Michelle, good catch! I forgot to list out the ch...@Michelle, good catch! I forgot to list out the chocolate for the macarons! Thanks for pointing this out.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-85030131817275613452011-08-01T16:51:09.280+08:002011-08-01T16:51:09.280+08:00My oh my, i am going to gate crash your house tomo...My oh my, i am going to gate crash your house tomorrow at 3pm. Pls note timing. hahhahahahEdithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-49137664642278393922011-08-01T16:43:35.837+08:002011-08-01T16:43:35.837+08:00hey this sounds really interesting, melted choc in...hey this sounds really interesting, melted choc in the shells - a quick qn though, ur recipe for the shell didn't include chocolate as an ingredient, yet in the steps it stated to melt the choc and mix it in. is it the 20g 100% choc listed under ganache instead? thanks! and i love how dark the shells looked. :)Michellehttps://www.blogger.com/profile/03510922565884178891noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-76521867601789792242011-08-01T13:47:41.752+08:002011-08-01T13:47:41.752+08:00Your macarons look so perfect! I need to try that ...Your macarons look so perfect! I need to try that marking the parchment technique. Great idea.Juliehttp://foodiejulie.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-23638241972850073652011-08-01T13:29:35.558+08:002011-08-01T13:29:35.558+08:00Wow! Those looks amazingly good and tempting! I ha...Wow! Those looks amazingly good and tempting! I have yet to try making macarons with italian meringue, sounds quite intimidating with all the temperature control:PJeanniehttps://www.blogger.com/profile/06517771659910444299noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-80765393378578935862011-08-01T11:51:52.885+08:002011-08-01T11:51:52.885+08:00Your macarons look perfect almost like store bough...Your macarons look perfect almost like store bought! Well done!Wenhttps://www.blogger.com/profile/14917304694651890369noreply@blogger.com