tag:blogger.com,1999:blog-7997961701176968788.post1467314653792337823..comments2022-02-25T18:44:04.371+07:00Comments on Kitchen Notes: Fresh Mint Macarons for a 3 in 1 Birthday CelebrationLa Marquisehttp://www.blogger.com/profile/06141045911650304192noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7997961701176968788.post-12506316134883781542014-11-18T14:06:20.621+07:002014-11-18T14:06:20.621+07:00Actually what I know well about macrons is that th...Actually what I know well about macrons is that these little bites are called rich people mouth filled to the difficult manufacturing pocess to make almond flour .The journey began after extracting the oil out of the almond nut seeds skin peeled ,of course they stay white nutty flesh under slow heat pressure but they don't get crunchy after this step. They take the almonds weigh them then dip in 1/4 of it's weight using tapioca flour when the seeds get cold so it won't get coated with too much starch till the almonds get hard then crunch it into small chunks repeat the same process of flouring with 1/10th of it's weight next and last level is grounding them to make the adorable macrons .Meanwhile,the second reason is endue to the difficulties for keeping them perserved too long for human quality expiries. Now,How to make and bake the best macrons first make a meringue: two to three white eggs ,vanilla extract ,a cup of castor sugar whip till it chilled and form the peak set it aside .Then mix half and half: I mean here half almond flour and half any kind of starch corn,rice,tapioca .Next you will add the flour to the meringue shape it bake it and don't filled it just only the time you serve it .Hello,my name is Rajaa and I'm well-known on cybernet as flowergirl scientist so nice to share you the recipe and I'm going to be happy to hear from you just call my name but don't shout I'm here located in Asia far western paralleled with the indian cone the first third to the depth of the indian ocean western region next to the arabian red sea shores.rajaa.alburaie5@gmail.comhttps://www.blogger.com/profile/00648267906990250072noreply@blogger.comtag:blogger.com,1999:blog-7997961701176968788.post-39476851039964681482013-08-10T13:34:33.784+07:002013-08-10T13:34:33.784+07:00Hi..., I use both for the shells (110g powdered su...Hi..., I use both for the shells (110g powdered sugar, 35g granulated sugar), and 30g granulated sugar for the butter-cream recipe. Thanks for the question, I edited the recipe to make it clear for everybody.La Marquisehttps://www.blogger.com/profile/06141045911650304192noreply@blogger.comtag:blogger.com,1999:blog-7997961701176968788.post-9251438849483728222013-08-08T15:19:52.485+07:002013-08-08T15:19:52.485+07:00For this recipe, did you use granulated sugar or p...For this recipe, did you use granulated sugar or powdered?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7997961701176968788.post-68326648445723475052012-03-26T07:11:57.088+07:002012-03-26T07:11:57.088+07:00Hi Azita, thanks for the visit. Let me know the re...Hi Azita, thanks for the visit. Let me know the result. In my experience, it's how we do the macaronage (folding/mixing the almond into the whipped white eggs) that counts the most.. always remember NOT to fold in too much and stop folding at the right consistency.La Marquisehttps://www.blogger.com/profile/06141045911650304192noreply@blogger.comtag:blogger.com,1999:blog-7997961701176968788.post-76970702072986522402012-03-25T22:38:37.098+07:002012-03-25T22:38:37.098+07:00hi there, found you via flickr! I actually have g...hi there, found you via flickr! I actually have ground almonds that wasn't sure what to do with and now plan to use to make your macaron recipe. That is: hopefully! If time allows! Great post. <br /><br />-azitaAnonymousnoreply@blogger.com