tag:blogger.com,1999:blog-8522686108908060245.post1091543098042144966..comments2023-07-03T03:23:49.863-07:00Comments on MisoHungry: Troubleshooting the MacaronPookieSouphttp://www.blogger.com/profile/04836909889919955074noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-8522686108908060245.post-47134108081042664202017-05-07T07:39:46.859-07:002017-05-07T07:39:46.859-07:00I had to let you know- that Sir Mix a Lot comment ...I had to let you know- that Sir Mix a Lot comment had me laughing. Came here to trouble shoot my macarons, left with great info and a great laugh. Anonymoushttps://www.blogger.com/profile/17549914021585305646noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-45743816884036113692017-04-12T18:40:53.776-07:002017-04-12T18:40:53.776-07:00I've been baking macarones all day for a baby ...I've been baking macarones all day for a baby shower....12 hours and just as many batches and half that many different recipes...I think I might have 30 that will pass the test...although my "feet" are missing on most.<br />I want to conquer these babies, though, so I will keep trying. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-61876581104403046122016-10-28T14:46:17.485-07:002016-10-28T14:46:17.485-07:00Can you try a little less stiff peaks? Or just one...Can you try a little less stiff peaks? Or just one drop of flavoring like peppermint oil?PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-16639668186200833922016-10-28T09:51:29.499-07:002016-10-28T09:51:29.499-07:00I beat my eggs to stiff peaks then added my flour ...I beat my eggs to stiff peaks then added my flour mixture but the batter never would reach the lava stage, it stayed fairly stiff, even after way overmixing (which I assume is why they didn't have feet)Anonymoushttps://www.blogger.com/profile/01666128311437339132noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-53926117280026605082016-02-11T21:24:04.891-08:002016-02-11T21:24:04.891-08:00Super helpful guide!! Made my first last night and...Super helpful guide!! Made my first last night and they were too good to be true, tried to recreate tonight and got a bit too much color gel in there. A few more times and hopefully I'll understand the beast!Anonymoushttps://www.blogger.com/profile/17543972702593264163noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-55490957044813559772015-10-08T15:29:44.466-07:002015-10-08T15:29:44.466-07:00I grind mine as fine as the almond flour and add i...I grind mine as fine as the almond flour and add it to that, not the whipped egg whites,<br />Autolysejhttps://www.blogger.com/profile/02607763596184350721noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-42803901716999315242015-10-08T11:27:09.144-07:002015-10-08T11:27:09.144-07:00How big are the strawberry chunks? Could they be t...How big are the strawberry chunks? Could they be too heavy and collapsing the batter from the inside out?PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-16571048096338833662015-10-07T13:46:41.515-07:002015-10-07T13:46:41.515-07:00What tips do you have for using freeze dried fruit...What tips do you have for using freeze dried fruit in shells? I've been attempting strawberry for entirely too long. I've got plain, vanilla, chocolate, pumpkin spice.. all down pat. But every time i attempt strawberry they come out cracked, brown, and underdone. I've gotten to know my oven pretty well for all the other ones. I'm not sure what is happening! Laramienoreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-12874072269100137962015-04-14T19:18:54.813-07:002015-04-14T19:18:54.813-07:00Thank you! I keep getting the "foot on top&qu...Thank you! I keep getting the "foot on top" crack, but now I know how to fix it!Anonymoushttps://www.blogger.com/profile/05709086044713830442noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-66026025958682184792015-04-13T08:56:44.944-07:002015-04-13T08:56:44.944-07:00@Autolysej, is the melon flavor in a liquid extrac...@Autolysej, is the melon flavor in a liquid extract? If yes, add it when folding in the almond flour. PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-69969196346630741912015-04-12T19:07:57.123-07:002015-04-12T19:07:57.123-07:00Thanks. How do I do melon flavor?Thanks. How do I do melon flavor?Autolysejhttps://www.blogger.com/profile/02607763596184350721noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-31651916031736479302015-04-12T13:15:00.944-07:002015-04-12T13:15:00.944-07:00@Autolysej Personally, matcha tea powder is a pain...@Autolysej Personally, matcha tea powder is a pain to use with meringues. I use it in my souffles, and it gives me trouble. Can you try making the outside with chocolate or melon flavor and doing green tea on the inside?PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-57285156773782836612015-04-12T12:57:38.025-07:002015-04-12T12:57:38.025-07:00Your troubleshooting guide is fabulous. Not sure ...Your troubleshooting guide is fabulous. Not sure this has been covered: I have made several types of macarons with pretty good success. Today I made green tea macarons (with powder) and the pieds really spread. I'm baking them in a 325 oven. Any suggestions on how to correct this problem. Also I filled them with either chocolate ganache or melon curd, both of which overwhelmed the green tea taste. Any suggestions for fillings? Thanks.Autolysejhttps://www.blogger.com/profile/02607763596184350721noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-44901190889496168872014-11-10T02:31:41.988-08:002014-11-10T02:31:41.988-08:00Try adjusting the temperature of the room where yo...Try adjusting the temperature of the room where you're baking. This can happen if the macarons cool too fast after being bakedsonalhttps://www.blogger.com/profile/13288415228637807108noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-82476371734006842492014-11-10T02:29:57.641-08:002014-11-10T02:29:57.641-08:00This is the most detailed guide to macaron trouble...This is the most detailed guide to macaron troubleshooting. Love the table and the pictures are really helpful. Thanks a tonsonalhttps://www.blogger.com/profile/13288415228637807108noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-10559086844441287422014-09-18T20:21:43.778-07:002014-09-18T20:21:43.778-07:00Are you starting in a super hot oven? Is there a l...Are you starting in a super hot oven? Is there a later that is stuck to the bottom and it is just the shell that comes off concave?<br />PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-7575965143212761492014-09-18T19:19:05.711-07:002014-09-18T19:19:05.711-07:00Hi There, its the concave shell issue. I have trie...Hi There, its the concave shell issue. I have tried to lower temperature the shell still comes out concave. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-75130559142136792042014-09-15T06:12:56.336-07:002014-09-15T06:12:56.336-07:00What are you baking them on? Parchment? What are you baking them on? Parchment? PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-12972326583753982262014-09-09T11:30:55.236-07:002014-09-09T11:30:55.236-07:00hello, very good troubleshooting guide. i was wond...hello, very good troubleshooting guide. i was wondering if you might know the answer to my issue. i have baked so many macarons and still cant get a perfect result. i really think its my oven. lately i get pretty good looking macarons but the problem is they get brown buttoms but inside is still wet so after cooling it falls. i tried baking a lower temperatures and at highter and still cant get that perfect dry cookie inside. do you think i just need a new oven? or maybe a stone on the buttom? it drives me nutts that i cant get them perfect. thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-39770953217462653562014-07-07T16:46:30.885-07:002014-07-07T16:46:30.885-07:00Which exact issue? Which exact issue? PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-38839066341744235112014-07-03T20:27:55.745-07:002014-07-03T20:27:55.745-07:00I'm having exactly the same issues. if anyone ...I'm having exactly the same issues. if anyone could help that will be great!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-78077142473917427272014-06-15T11:02:20.298-07:002014-06-15T11:02:20.298-07:00I have had that problem a few times, but only a fe...I have had that problem a few times, but only a few times. I do also tend to have better luck on parchment. Can you try lower temp (maybe 10-15 degrees) for a longer period of time? Perhaps the temperature is too high, and it dries out the guts too fast before the feet can fully cook. PookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-89947691034405390892014-06-14T21:53:22.438-07:002014-06-14T21:53:22.438-07:00Hi, Have you ever experienced a concave base like ...Hi, Have you ever experienced a concave base like this when cooking on Silpats?<br /><br />http://i178.photobucket.com/albums/w252/TJM82/DSC_0362_zpsc7488a49.jpg<br /><br />When they come out of the oven, they look perfect, but once they come off the tray, they look like this (and no, the guts isn't left on the sheet, it is just non existent)<br /><br />I have recently upgraded to 2/3 aluminum sheets and Silpats, and keep getting these results for 95% of the shells. I went back to my old 1/2 sheet steel trays and parchment for 5 or 6 batches, and they came out perfect. With my oven, on a Steel Tray at 150C (300F), cooking time is bang on 16mins, but at that point on Silpat, they are no where near cooked. If I turn the temp up at all or lower the shells, I end up with a tray of 36 odd volcanoes.<br /><br />I always make sure the Silpats are clean<br />I am using an Italian Meringue<br /><br />I think the shells don't dry as quickly on the Silpat, but I have invested so much money that I don't want to shelve them.Anonymoushttps://www.blogger.com/profile/07661783820204848195noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-37606715897027584232014-04-09T09:17:46.231-07:002014-04-09T09:17:46.231-07:00I usually pack mine in egg cartons like this: http...I usually pack mine in egg cartons like this: http://romanreign.com/IMG_1204.JPGPookieSouphttps://www.blogger.com/profile/04836909889919955074noreply@blogger.comtag:blogger.com,1999:blog-8522686108908060245.post-49411273159381433632014-04-09T04:40:39.381-07:002014-04-09T04:40:39.381-07:00hi! do you have any advice on transporting/packagi...hi! do you have any advice on transporting/packaging macarons?<br />When I place them standing on its side like how laduree sells them, the filling often slides out and messes up the shells of the other macarons... :(Bwendyhttps://www.blogger.com/profile/10541994749063893981noreply@blogger.com