Comments on: Macarons, Black sesame & green tea

By: Linda@eatshowandtell

Linda@eatshowandtell — Tue, 11 Jan 2011 06:41:56 +0000

Hi Munchkinxx, the recipe for the vanilla buttercream was from Tartelette’s website: http://www.tarteletteblog.com/2009/03/recipe-violet-macarons-with-violet-and.html

By: Munchkinxx

Munchkinxx — Tue, 11 Jan 2011 03:33:59 +0000

Pasteurised egg tip: I can’t use eggs from the supermarket? What eggs should I be using? I’m a bit confused.

By: Munchkinxx

Munchkinxx — Tue, 11 Jan 2011 03:20:24 +0000

Would you mind typing up the recipe for the vanilla buttercream filling? TIA!

By: Annapet

Annapet — Fri, 11 Dec 2009 18:19:05 +0000

Linda, your macarons are beautiful! Practice makes perfect. Thanks for all the info. I keep on going back here and of course to Helen's site. .-= Annapet´s last blog ..Blueberry Macarons =-.

By: 99 Macarons for Wing & Kate Wedding Party

99 Macarons for Wing & Kate Wedding Party — Thu, 03 Dec 2009 00:57:56 +0000

[...] Billy, I’ll give you as many tips I got from my 12 failures.” Yes, she was that obsessed. And yes, she is my sifoo of [...]

By: Linda

Linda — Fri, 27 Nov 2009 06:28:42 +0000

@ restaurantgroupie- Hope your macaron sessions are going well. These things are so hard to get right, I think it's all about the oven. .-= Linda´s last blog ..Daring Baker’s Challenge, Cannoli =-.

By: restaurantgroupie

restaurantgroupie — Tue, 24 Nov 2009 02:09:49 +0000

i have the exact same obsession with doing it over and over again! i still haven’t perfected macarons, no feet!!! i think i’ll try again today. gorgeous macarons!

By: Bacon Macaron | eatshowandtell

Bacon Macaron | eatshowandtell — Sun, 22 Nov 2009 22:37:20 +0000

[...] On one of the hottest days ever recorded in November I gave the bacon Macaron a go. As Minh, Squishies and Howard looked on with sweat dripping down their face I felt a little pressured. Standing there in the heat are my 3 photographers/taste testers, if I screw this up I know I’d be hearing about my failures at all our future EST outings. Determined not to embarrass myself, I used the recipe that has so far worked for me each time, Black sesame and green tea macaron. [...]

By: linda

linda — Thu, 19 Nov 2009 06:13:50 +0000

@purpaboo- Ooh Bernaise sauce sounds good. i’ve been craving a nice juicy steak.

@alice- I’m giving lemon curd a go this weekend, possibly try passionfruit curd as well while i’m at it.

@Phuoc- I still laugh each time I see Howard’s macaron. You should definitely give macaron making a go, send us a picture of your result =)
.-= linda´s last blog ..The Bodhi Tree, Christchurch, New Zealand =-.

By: Phuoc

Phuoc — Thu, 19 Nov 2009 02:21:00 +0000

OMG I LOL-ed at Howard’s macarons.. Then I had to look around to see if anyone was around so that they didn’t think I was some kind of weird nutjob.. The macarons look fantastic! I’m going to give it a shot soon.. Hopefully this warm Sydney weather shouldn’t affect the final product… *fingers crossed*

By: alice

alice — Wed, 18 Nov 2009 08:40:55 +0000

They look great!
lemon curd & pate sucree pastry for sweets and hollandaise sauce for savory, will go some way to using up your egg yolks.

By: purpaboo

purpaboo — Tue, 17 Nov 2009 17:08:30 +0000

Leftover egg yolks?

Béarnaise sauce, with rib of beef!

By: linda

linda — Tue, 17 Nov 2009 06:12:52 +0000

@billy- Good Luck with your macaron, e-mail me if you have any questions. Can’t wait to see what you come up with.

@Yas- No these were from a fortnight ago.. haha I know, I’m obsessed. The feet look like it’s running away from the shell lol.

@Karen- Thanks Karen. ooh creme patissiere, never made that before, i’ll give it ago.

@Ellie- Hmmm I’m looking to make a couple more batches before the year ends =D I’ll see how long my lucky streak goes on for. Re howard’s bunion macaron, absolutely no idea.

@Belle- thanks belle, i’m no where as good as Trissa. Every time I see the picture of his macaron, it still makes me laugh.

@Helen- yay! i’ll make mayonnaise.. you can never have too much mayo.

@chocolatesuze- ok ok you guys twisted my arm, i’ll make lemon curd too.

@Y- ROFL skidmarks & consistent poos.. Y, you’re one weird being =p

@Simon- thanks simon =D I should ask howard to give macaron making another go

@Trissa- I think it’s obsessive minds think alike. I love the christmas themes you have going on.

@Jacq- Thanks Jacq =D LOL Howard was proud that you found one that didn’t look too bad hahaha

@Tina- Wow I’d give anything for unused egg whites =p We should do a trade.

@Helen- I see where you’re going, and I like it =D

@Mr.Taste- I love the egg yolk for fried rice idea.. can’t believe I haven’t though of that. Thanks for the tip.

@Dungies- I gaurantee you’ll become obsessed, it’s part of the fun =p

@Betty- LOL oh Betty, if only you knew how many times I have failed before I finally got it right. Like you, I hated wasting ingredients, what you can do with wasted macarons is pulse it with some biscuits to make the base for a cake.

@Steph- LOL Steph, I think you’re just a perfectionist =D

@Mrs Ergul- It’s fun and exciting when it comes out right =)
.-= linda´s last blog ..Nin’s Bin, Kaikoura, New Zealand =-.

By: Mrs Ergül

Mrs Ergül — Tue, 17 Nov 2009 01:50:16 +0000

Oh! You made me so envious! .-= Mrs Ergül´s last blog ..Oatmeal Cranberry & Raisin Cookies =-.

By: Steph

Steph — Mon, 16 Nov 2009 23:05:09 +0000

LOL the bunion macarons have their charm, but Linda your macarons are absolute perfection. I am still a bit scarred from the DB challenge, haven’t made macarons since
.-= Steph´s last blog ..Totoya, Neutral Bay =-.

By: Betty

Betty — Mon, 16 Nov 2009 22:12:35 +0000

you could make um – hollondaise sauce (a lot of it haha)
or some creamy pasta sauce i guess?

i can’t believe how many you made its amazing!

seriously though- i wish i had your patience. i tried it once, and failed, and hated to think of tthe wasted ingredients if i tried it again *sigh

By: Dungies

Dungies — Mon, 16 Nov 2009 20:44:54 +0000

ROFL. A for effort Howie! Maybe u should be in the kitchen more often watching the expect.

I shall try this recipe. Hopefully I won’t become obsessive like you haha

By: Mr. Taste

Mr. Taste — Mon, 16 Nov 2009 10:49:38 +0000

Macarons have both driven me up the wall and sent me jumping for joy these past weeks. They are so tricky to perfect! I’ve made sponge cake, creme brulee, custard tarts and fried rice with my leftover egg yolks so far

By: Helen (Grab Your Fork)

Helen (Grab Your Fork) — Mon, 16 Nov 2009 10:38:01 +0000

You might have to patent the design. And register the trademark them macarunions or buncarons

By: Howard

Howard — Mon, 16 Nov 2009 10:34:20 +0000

Thank you everyone for your support. Who knows, you might see this in a Pierre Hermé shop one day. Just remember who came up with the idea first, the bunion macaron.