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Post by GitteK on Jun 1, 2007 1:39:50 GMT -5
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Post by Shoesy on Jun 1, 2007 4:54:40 GMT -5
Thanks, Gitte. I just had a look at it.
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Post by Happygoin on Jun 1, 2007 11:20:20 GMT -5
Hey everyone! If you are going to try these macarons...which are fairly easy and fun to make (not to mention EAT), make sure not to do it on a day that is too humid. They just don't really work at all in humidity.
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Post by Penny on Jun 3, 2007 16:23:27 GMT -5
OK after reading the recipe and posts I decided to do a search for almond flour. Traffault I think your suggestion is "cheaper" However one suggestion on water under parchment. If you are pouring a little water on sheet then laying paper on top, try this. rub you fingers gently over paper and it will help spread water evenly. I tried holding paper under faucet once but ended up with too much on cooking side. So for more info on Almond Flour do a google search I got over 75,000 hits. but check this one out, good definition and suggests just what traffault did. www.ochef.com/570.htmon similair subject. I found ground hazelnuts at Monoprix, so much easier than roasting and rubbing skins off. I am going to use for truffles (candy) coating.
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Post by Happygoin on Jun 4, 2007 6:43:00 GMT -5
On my very first trip to Paris, instead of the usual 2E Eiffel Tower statues for souvenirs, I brought home a suitcase full of almond flour. I remember buying it somewhere near rue Tiquetonne. I had four huge plastic bags of it stuffed into my luggage. I had just finished pastry school and I was convinced I'd never be able to find it in the states (I couldn't). After a while, I realized that it's fairly easy to make if you have a food processor. Take some of the sugar in the recipe and grind it with the almonds until it is finely ground. If you process in bursts instead of leaving the machine on, it works better. The sugar keeps the almonds from forming into a paste. Et voila!
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Post by annettecinca on Jun 4, 2007 14:43:47 GMT -5
Happy, that's what I did when I made my macarons last week, and it worked great. Then I sifted it several times to get out any larger pieces that didn't get ground up quite fine enough.
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Post by Happygoin on Jun 5, 2007 6:15:12 GMT -5
Excellent, Annette. I still think you should be very proud of your first attempt at macarons. Will you make them again, do you think?
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Post by annettecinca on Jun 5, 2007 10:43:33 GMT -5
Of course! It's been on my to-do list, but I've been taking care of my Mom the past week, so not enough spare time. Hopefully I'll get to try #2 this week.
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Post by Happygoin on Jun 5, 2007 11:29:35 GMT -5
Well, do make sure to let us know how they come out, or, if you're really proud of them, invite us all over for a taste.
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Post by annettecinca on Jun 5, 2007 16:00:36 GMT -5
Great, you're all invited! I'll let you know when they come out of the oven
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