tag:blogger.com,1999:blog-4528779633149315448.post302115865483454898..comments2023-08-09T18:01:33.600+02:00Comments on Girl Cook in Paris.: Macaron Caramel au Beurre Salégirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-4528779633149315448.post-76198396557714321182012-06-29T12:06:24.901+02:002012-06-29T12:06:24.901+02:00I normally make french macarons the french meringu...I normally make french macarons the french meringue way and I made these today and followed your exact recipe. I don't know where I went wrong but they horrible. I tried adjusting the oven temperature (thinking it as the problem) and the same disaster batch after batch. <br /><br />These are my result:<br /><br />- Shell too weak and crumples 3 mins after taking them off the oven.<br /><br />- They had feet.<br /><br />- Hollow inside<br /><br /><br />I used liquid coffee extract and liquid food colouring. I believe that's where my fault came as your recipe didn't specify that you use powder or gel types. Shame as it all went to waste and now I feel gutted about the cost.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-83633834978963387122011-07-12T09:48:18.998+02:002011-07-12T09:48:18.998+02:00Hey Iceman , I love your persistance! As for the ...Hey Iceman , I love your persistance! As for the filling, you can use all butter instead of the butter/cream cheese mixture. If your butter is at room temperature before you start to whip it, and then if you whip it for 6-8 minutes, the texture already should be light & fluffy. The longer you wisk, the lighter in color & fluffier the butter gets. Then, when you add your caramel, it should stay light & fluffy. The texture of the caramel should be somewhat soft before you add it to the butter.<br /><br />I think it was a good instinct to add whipped cream to try to lighten up the texture, but it really shouldn't be necessary if the butter and caramel are right. (having said that, I imagine it gives it a good flavor!!)<br /><br />Coincidentally, I just made a batch of these caramel au beurre salé macs a couple of days ago... <br /><br />Glad to hear your cookie shells turned out nicely - this is the most challenging part of making macs....if you have this part down, there's no stopping you! BTW, I think it must've taken me about 9 months of making them before being able to make a batch that all turned out, and to be able to consistently do that...<br /><br />dianeAnonymoushttp://girlcookinparis.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-53143993699193424712011-07-11T14:41:59.870+02:002011-07-11T14:41:59.870+02:00hi Diane
after giving it a rest for a few months,...hi Diane<br /><br />after giving it a rest for a few months, i thought i tried making it again. This time with the caramel filling. while the shells turned out well, my filling did not. <br /><br />In step 4 of the caramel filling, am i suppose to whip the cream cheese, soft butter and left over whipping cream. by whipping only the cream cheese and soft butter, i am not getting the same flutty mixture.Icemannoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-3568908450392480292011-01-26T17:05:01.440+01:002011-01-26T17:05:01.440+01:00Bonjour! I'm so glad I found your blog today! ...Bonjour! I'm so glad I found your blog today! I have been CRAVING macarons since I visited France in June. I had a wonderful strawberry macaron in Avignon that was easily 3 inches in diameter. When I talk about them, no one knows what they are, and I can't find any around here to buy, so I decided I need to learn how to make them! I'm excited to try your recipe! :)Wendyhttps://www.blogger.com/profile/11418852577249103528noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-78686883595868406582010-12-28T16:01:37.100+01:002010-12-28T16:01:37.100+01:00Hi GirlCookinParis,
thank you for your blog and sh...Hi GirlCookinParis,<br />thank you for your blog and sharing all those fab recipes!!!<br />I am desperate to make macarons. I love cooking but never had a chance to maka macarons but I feel the time has come :) could you please explain me in more detail how to make a coffee extract as I couln'd find one to buy. Thank you xxUnknownhttps://www.blogger.com/profile/01017836698585242986noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-47413996809672234912010-12-19T21:15:36.676+01:002010-12-19T21:15:36.676+01:00Dear Anonymous,
I hope this response is timely en...Dear Anonymous,<br /><br />I hope this response is timely enough! To make half a batch, you still have to cook the water & sugar (Part B) to the same temperature....just use a smaller pan, that's all.<br /><br />As for the filling, you can use a jam if you like, but just make sure it's thick enough to hold its own in the center of those 2 cookies! Or, you could find other recipes for jelly fillings... I myself wouldn't cut the sugar quantity. It's standard practice to use half powdered sugar & half almond meal for this technique. There is another technique where the ratio is not the same...<br /><br />Hope they turned out well! Let me know what you ended up doing! <br /><br />dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-90371077265691600952010-12-18T09:53:48.102+01:002010-12-18T09:53:48.102+01:00Further to that above question, I'd rather use...Further to that above question, I'd rather use a light filling that doesn't use cream, any suggestions? I also intend to lower the amount of sugar used in later trials, how will that effect my macarons?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-16462335834898071802010-12-18T09:49:59.352+01:002010-12-18T09:49:59.352+01:00hi,
i'm going to try your recipe tomorrow, bu...hi, <br />i'm going to try your recipe tomorrow, but i intend to halve the quantities for a smaller batch. for Part B will the temperatures still be those stated or should i change them somewhat? or for anything else for that matter.<br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-54988782897547678622010-11-13T03:45:21.251+01:002010-11-13T03:45:21.251+01:00Thanks so much Diane, I am excited to try my hand ...Thanks so much Diane, I am excited to try my hand at these! I'll let you know! Have a great weekend =)<br />Maggiesperkynoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-55591141669581024062010-11-12T07:20:27.825+01:002010-11-12T07:20:27.825+01:00Hi sperky, Thanks for your comment. No, not blas...Hi sperky, Thanks for your comment. No, not blasphemous at all!! It's perfectly fine to use frozen egg whites, and maybe you'll even end up with a nicer macaron (if the myth about using "old egg whites" is true...)! hope they turn out well, dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-24638970125163775702010-11-11T19:56:41.943+01:002010-11-11T19:56:41.943+01:00These look amazing! Just curious... is it blasphem...These look amazing! Just curious... is it blasphemous to ask if you can use frozen egg whites? Thanks so much for sharing this recipe =)sperkyhttps://www.blogger.com/profile/01668892377399734494noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-9297805743805591552010-10-09T14:00:12.948+02:002010-10-09T14:00:12.948+02:00Hi Iceman,
1) Yes, actually, there are many peop...Hi Iceman, <br />1) Yes, actually, there are many people who say to use "old egg whites" (which only means to separate the eggs a day or two & leave them in the fridge until needed). I always seem to have old egg whites in my fridge...but I've also made them straight away and had success. I tend to think that the older egg white *does* do something, but I'm not really sure what or why! There are many myths behind these macarons...hard to tell which are true & which are just superstition! When in doubt, go with old egg whites!<br /><br />2) Med peak stage ==> for me, it's when the white holds on the whisk & the "beak" falls down just a little. If you go further, to stiff peak stage, the meringue holds even more, but I find that gets too stiff... <br /><br />3) Actually, you can cook them right away (without letting them rest on the counter) if you use this type of recipe (with the Italian meringue). If I don't have time, I put them straight in the oven and they still come out like they should. If I do have time, then yes, I let them sit on the counter for 15 - 30 minutes before baking, or until the top is dry. Supposedly this helps form the "foot" of the cookie, but that forms even if you put them in straight away....maybe they're slightly better if you let them dry on the counter before baking...hard to tell!<br /><br />Good luck, hope the 21st is the perfect batch! Hope you let me know!<br />dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-47902139670284271192010-10-09T12:14:06.475+02:002010-10-09T12:14:06.475+02:00hi Diane
i think i am up to batch 20 but success w...hi Diane<br />i think i am up to batch 20 but success will be sweet once i get there. Can you clarify the following points:<br /><br />1. I have seen many recepes that tell you to use old egg whites, but yours doesn't.<br /><br />2."Medium peak stage"<br /><br />3. once you have piped out the mixture into small circles, you said that you can cook them immediately. Is it better to leave them out for an hour or so, so they form a soft shell before putting them into the oven.Icemannoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-68215823016119937142010-09-15T15:36:01.483+02:002010-09-15T15:36:01.483+02:00Hi - About the cracking, I've seen that happe...Hi - About the cracking, I've seen that happen & it could be due to a hot spot in the oven (because the other rack cooking in the same oven at the same time turned out just fine). You could try reducing the temperature by 10C & see how that works for you. I've started lowering the temperature myself. Also, it may be related to uneven mixing of the batter. It's hard to tell which is the main culprit - which is why making macarons can be so challenging!girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-73628632441031946112010-09-14T16:31:06.361+02:002010-09-14T16:31:06.361+02:00Hey girlcookingparis.
I tried the recipe. but im ...Hey girlcookingparis.<br /><br />I tried the recipe. but im unsure about the temperature. when i bake it start cracking. So may i ask about the temperature you had preheated to bake the macaroons?<br /><br />Thx, AlricKekwamanhttps://www.blogger.com/profile/04656277254342493931noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-39566776998168416342010-08-25T16:26:46.647+02:002010-08-25T16:26:46.647+02:00Hi Nat, glad to hear your macs turned out well! ...Hi Nat, glad to hear your macs turned out well! As for the dull factor you mentioned, it seems to me that this is the result of not mixing enough...Next time I would try stirring the batter longer. Let me know how it works for you. dianegirl cook in parishttp://girlcookinparis.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-49735763533569575342010-08-22T23:39:53.586+02:002010-08-22T23:39:53.586+02:00I have tried your recipe and had great success, al...I have tried your recipe and had great success, although my cookies are coming out dull and "rough" looking (not smoothly domed). What could I be doing wrong? Am I over-mixing the egg whites? Please help. Thanks for sharing!Nathttps://www.blogger.com/profile/02336395915866382894noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-1968100778134695092010-06-13T12:02:50.908+02:002010-06-13T12:02:50.908+02:00Hi Jean, It's true that when you add the food...Hi Jean, It's true that when you add the food coloring to the batter, the color lightens as it cooks. To compensate for this I will add more coloring to the batter. However, I personally don't like the florescent look, so I try not to go overboard! This takes only a little practice to get the amount right - for a nice coloring.<br /><br />This happens no matter what type of food coloring you use, based on my experience.<br /><br />Most home cooks use liquid food colorings. These would be added to the egg whites. I personally use powdered food coloring which has an intensity that can't be beat & used in such minuscule quantities that it doesn't change the balance. I add this to the dry ingredients. You can't even tell it's there until after the liquid (raw egg whites) are added to it.<br /><br />I haven't heard of 'zac les pres secs'. Would like to learn more about it though! The dry food coloring that I use comes from G.Detou, a store here in Paris that specializes in Pastry & other things. If you can't find this near you, I suggest to go ahead & use liquid....it has worked for me before I switched over to powdered! Hope this helps. dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-8472547377844991572010-06-12T04:37:35.567+02:002010-06-12T04:37:35.567+02:00Hello Diane - an Australian whose husband did a ma...Hello Diane - an Australian whose husband did a macaron class in Montpellier (all in French!). Class was advised not to use ordinary food colouring - it fades. She used 'zac les pres secs' by Lozanne but not availabe here. What do you suggest?<br />JeanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-30804632194141740232010-04-28T08:30:07.434+02:002010-04-28T08:30:07.434+02:00Hi again Suzi, Glad to hear it worked out the 2nd...Hi again Suzi, Glad to hear it worked out the 2nd time. Guess we can chalk it up to the cream, then! No matter what they might end up looking like, I find that they always taste good!! :)girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-30512030945409537962010-04-28T06:44:24.145+02:002010-04-28T06:44:24.145+02:00Well! I tested my thermometer and it's all goo...Well! I tested my thermometer and it's all good. I'm in Australia, I used just single cream the first time. I just tried it again with double thick cream (almost solid like icecream!) and it's worked perfectly! I've just finished whipping it into my cream cheese/butter mixture and it looks great! Can't say the same for my actual cookies but they're not too bad! thanks heaps for your help! I really appreciate your time!<br />Suzi :)Suzi Cookhttps://www.blogger.com/profile/15055259313551876345noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-22920732740996472532010-04-27T11:52:57.860+02:002010-04-27T11:52:57.860+02:00Hi Suzi, Sorry to hear your caramel turned hard -...Hi Suzi, Sorry to hear your caramel turned hard - it should be pliable to touch. I wouldn't call it soft since it sets up in the fridge, but you can put your finger on it & push it around normally. I've never had it solidify on me, and I would guess that it has something to do with the cream. In England, I understand creme liquide is called single cream. In the states, it's called double whipping cream. What kind of cream did you use? If you stopped cooking it at 108C, then this is the main factor I can think of (again, it's my guess). I believe the butter also contributes to the creaminess of the caramel...that could be a slight factor as well? Let me know!<br /><br />Cooking of sugar is critical....so it could also be that your thermometer is off?? Try running a test with boiling water & see what temperature it reads. It should say 100C.<br /><br />Otherwise, if I were you, I would simply start over if your thermometer is good (the cost of ingredients isn't too bad). I'd be inclined to try re-heating the caramel to see if it melts & to see if I could add more cream & then try to re-heat that until it becomes a standard consistency....but that's a lot of ifs, and more effort than simply starting over!!! Let me know what happens next. dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-79952553350949358202010-04-27T09:52:12.508+02:002010-04-27T09:52:12.508+02:00Hi, I've just made the caramel for the filling...Hi, I've just made the caramel for the filling and poured it out and it's gone quite hard! I'm so sure I followed everything correctly! And at 108 degrees I poured it out! Is there a way to save it? <br />Please help! I'm so excited about this recipe!<br />thank you<br />SuziSuzi Cookhttps://www.blogger.com/profile/15055259313551876345noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-57008714952948637812010-04-07T23:39:20.929+02:002010-04-07T23:39:20.929+02:00Thank you so much - they turned out really well! (...Thank you so much - they turned out really well! (plus I had enough filling to make some mini chocolate pies too...) I will link/give you credit when I finally blog about it.<br /><br />Best,<br />GailGailhttp://onemilliongoldstars.com/noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-46173728691806110342010-04-07T19:32:59.493+02:002010-04-07T19:32:59.493+02:00Hi Gail, Yes. It's in grams. I weigh everyt...Hi Gail, Yes. It's in grams. I weigh everything...even liquids! Good luck. <br /><br />I think you're going to love the caramel. You can use all butter instead of the butter-cream cheese mixture, if you want. And please be careful when making the caramel itself -- when you add the butter, it really does boil rather violently. Same thing when you add the cream! -- dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.com