tag:blogger.com,1999:blog-30137456.post6546938277649104632..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : Chocolate MacaroonsAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-30137456.post-86225765186260730352012-05-01T01:25:38.382+08:002012-05-01T01:25:38.382+08:00Hi Aunty Yochana,
I tried this recipe today and f...Hi Aunty Yochana,<br /><br />I tried this recipe today and faied. the macarons has no feet at all and the top part cracked. not sure why. I followed the recipe to the tee.:(<br /><br />may I know do you teach macarons?Francesnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-25539251100443452612010-09-19T19:30:04.625+08:002010-09-19T19:30:04.625+08:00Hi anonymous
that was my first successful macaron...Hi anonymous<br /><br />that was my first successful macaron which I made years back.<br />thanks.<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-11893981580705222572010-09-17T09:50:45.868+08:002010-09-17T09:50:45.868+08:00Your macarons' "feet" is not the cor...Your macarons' "feet" is not the correct feet. The correct feet should be high and the shell rest on top of the feet and not at the side of the feet.<br /><br />It is not that difficult to do. Make sure its the right consistency and right temperature. <br /><br />Keep up the good work in trying. You'll succeed on achieving the correct feet soon. <br /><br />All the best.<br /><br />S.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-65515105740052628962010-07-22T17:00:39.496+08:002010-07-22T17:00:39.496+08:00Some small tips when making the macarons is to cra...Some small tips when making the macarons is to crack the eggs refrigirate them for an hour or so before storing them in room temprature for a day this will help the eggwhite to get the right consistancy and I then when making the batter follow Kim's tips above it I couldnt have said it better my self. After spritsing the macarons on to the trays let them rest up to 60 minutes in room temprature...doing these things will give a smooth and nice surface and feet when baking...in our bakery we make about 500 ie 1000 shells of Macarons everyday.Magnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-65630099108201557392010-02-03T03:09:15.045+08:002010-02-03T03:09:15.045+08:00Hey ladies
I recently had my mac-attack. I live i...Hey ladies<br /><br />I recently had my mac-attack. I live inFrance and I fell in love with macaron the very first time i ate them. <br /><br />my first few attepts were complete failure. After seeing a clip on youtube from a chef, i finally understand the consistency. You should stop folding when the mixture falls back slowly in the bowl when you lift the mixture with your spatula. The lines that formed from the fold mixture should disapper in within 30<br />seconds.<br /><br /><br />http://www.facebook.com/album.php?aid=165838&id=535673337&l=e4db17f114<br /><br />I would like to share also a few tips. I weight my egg white. If you could age your egg whites for 24 hour in room temperature. The creator of Macaron - Pierre Herme, explains that this help the liquified the egg white. <br />I normally use 40g egg whites, for 50g icing sugar, 30g ground almond, and 30g castor sugar for the meringue. <br /><br />These are some macarons i made : http://www.facebook.com/album.php?aid=165838&id=535673337&l=e4db17f114<br /><br />:) It takes few practice to get this right, but it's fun making them!Kimhttps://www.blogger.com/profile/01797447837056512561noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-83203599941025091602009-07-12T09:40:38.634+08:002009-07-12T09:40:38.634+08:00Hi,
I'm using the small kind of oven for sim...Hi, <br /><br />I'm using the small kind of oven for simple homebaking, about 12-inches wide? Will macaroons baking be affected? Will small ovens be unable to yield successful macaroons? Thanks<br /><br />JoyceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-52421455188324920992009-06-23T17:26:46.302+08:002009-06-23T17:26:46.302+08:00hey,
do help me out. this is the first time im bak...hey,<br />do help me out. this is the first time im baking chocolate macarons. they looked like brown pebbles, no shine on the cap or feet. but when i piped it and left it to dry, the macarons looked shiny on the top. how do i get the shine on the cap and feet? the feet didnt develop, cuz i didnt fold enough? but the thing is, the macarons are crispy on the outside and chewy on the inside. so i guess the problem is just the look of it. thanks for the help! =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-45011322703296025022009-04-09T23:08:00.000+08:002009-04-09T23:08:00.000+08:00hello yochanahow do i get smooth tops on my macaro...hello yochana<BR/>how do i get smooth tops on my macaroons- Mine also cracked a little.<BR/>thanks JuliaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-66926839304746917502009-02-07T13:06:00.000+08:002009-02-07T13:06:00.000+08:00Hi Aunty,I am admiring your macaroons, do you have...Hi Aunty,<BR/><BR/>I am admiring your macaroons, do you have the fillings recipes to share which does not require refrigeration cos butter cream tends to melt and soften easily. How to store freshly baked and filling macaroons. thanks you<BR/><BR/>FanAdelinehttps://www.blogger.com/profile/11532287130443381480noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-23882610531915813502008-12-01T16:28:00.000+08:002008-12-01T16:28:00.000+08:00HAHAHAfunny thing is I did not attend any class......HAHAHA<BR/><BR/><BR/>funny thing is I did not attend any class...after this choc macarons I tried by P hermes...I started practicing till today.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-26240366004434601352008-12-01T00:26:00.000+08:002008-12-01T00:26:00.000+08:00Hi,Aunty, then did you go for classes to learn mak...Hi,<BR/><BR/>Aunty, then did you go for classes to learn making macaroons? cos they look so professional!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-82244891840235810072008-10-12T16:48:00.000+08:002008-10-12T16:48:00.000+08:00Hi Ashley,for Macarons, better to attend class. Y...Hi Ashley,<BR/><BR/>for Macarons, better to attend class. You need to see the texture and how it's done...<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-83502173188113841892008-10-12T15:38:00.000+08:002008-10-12T15:38:00.000+08:00Aunty, my macaroons doesnt puff up. What should i ...Aunty, my macaroons doesnt puff up. What should i do ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-15813726337329320342008-07-30T23:51:00.000+08:002008-07-30T23:51:00.000+08:00Hi Yochanado you conduct classes for macarons? wou...Hi Yochana<BR/><BR/>do you conduct classes for macarons? would love to learn from you :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-30137536806287911742008-07-28T23:56:00.000+08:002008-07-28T23:56:00.000+08:00Hi Aunty Yochana, Thank you for the reply. Will ke...Hi Aunty Yochana, <BR/><BR/>Thank you for the reply. Will keep trying. <BR/><BR/>rgds<BR/>hopefully fridge with no more dodgy experiments = )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-13670232487926896132008-07-27T22:25:00.000+08:002008-07-27T22:25:00.000+08:00hi fridge full of experiments(1) I don't bake in ...hi fridge full of experiments<BR/><BR/>(1) I don't bake in aircond room tho I have aircond in my kitchen. I don't use aircond to dry my macarons. i just leave it at room temp for 20 to 30 mins.<BR/><BR/>(2) I'm not too sure about less egg white. I just follow my basic recipe after that.<BR/><BR/>(3) I didn't buy from Phoon Huat. I bought the Silpat mat from Shermay cooking school at chip bee gardens near phoon huat.<BR/><BR/>Keep trying and you'll get it. <BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-6840536550600215212008-07-27T22:07:00.000+08:002008-07-27T22:07:00.000+08:00Hi aunty yochana, your macaroons are soooo pretty....Hi aunty yochana, your macaroons are soooo pretty. i cant get mine to look like that -mine just puff up and eventually flatten out & dont get crusty (or if its crusty its hard like biscuit already). can help me with some questions that have been bugging me? <BR/>1. do u bake these in an aircon kitchen? - i heard humidity affects the feet.<BR/>2. u mean if there is less egg white it is easier to get feet?<BR/>3. have u tried to cut down on the sugar - does it work?<BR/><BR/>btw someone asked about the expensive silicone mat, Poon Huat at Chip Bee Gardens sells silicon baking SHEETS as well as baking MATS (more ex), the sheets are big enough for 2 medium size trays and cost less than $5. its quite thin so you can cut it to fit your tray - not sure how long it will last tho as i've only just tried mine out = ) <BR/><BR/>thanks for your time aunty, i'm on experiment 4 of macaroons but its improving... except for the lack of the crust & feet = (<BR/><BR/>thank you,<BR/>fridge full of experiments = PAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-19576232993295172182008-07-26T10:33:00.000+08:002008-07-26T10:33:00.000+08:00hi anuty yochana,my email is jaskhor@gmail.com tha...hi anuty yochana,<BR/><BR/>my email is jaskhor@gmail.com <BR/><BR/>thanks & regards,<BR/>jasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-44910864796384948972008-07-25T13:06:00.000+08:002008-07-25T13:06:00.000+08:00Hi Jas,give me your email address. I will send th...Hi Jas,<BR/><BR/>give me your email address. I will send the prices to you via email.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-24186527911822675512008-07-25T12:57:00.000+08:002008-07-25T12:57:00.000+08:00hi aunty yochana,Glad to know that u do sell them!...hi aunty yochana,<BR/><BR/>Glad to know that u do sell them! where can i purchase your macarons? How much per mac? What are the flavours available and what's the minimum order?<BR/><BR/>regards,<BR/>jasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-70523236113196516792008-07-24T15:48:00.000+08:002008-07-24T15:48:00.000+08:00Hi Jas,yes I do sell macarons.rgdsHi Jas,<BR/><BR/>yes I do sell macarons.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-59835517852219089982008-07-24T15:45:00.000+08:002008-07-24T15:45:00.000+08:00hi aunty yochana,thanks for the suggestion, as i d...hi aunty yochana,<BR/><BR/>thanks for the suggestion, as i didn't know that there is macaron making classes available.<BR/><BR/>Btw, aunty yochana, do you conduct any classes yourself? Because your macarons looks beautiful! :) And do you sell your macarons?<BR/><BR/>thanks & regards,<BR/>JasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-14952873438244947472008-07-23T22:13:00.000+08:002008-07-23T22:13:00.000+08:00hi Jas,Looks like you need to attend a class sessi...hi Jas,<BR/><BR/>Looks like you need to attend a class session on macarons. Judy Koh from creative culinaire and Jocelyn shu are teaching the macarons. One session with them will solve all your testing problem which cost a lot of money.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-44166090354972127562008-07-23T15:46:00.000+08:002008-07-23T15:46:00.000+08:00hi aunty yochana,I am a new fan to your blog. Your...hi aunty yochana,<BR/><BR/>I am a new fan to your blog. Your macaron looks great! I have been trying to bake macarons for many many times, but never succeed. I had also tried the PH recipe that u posted, but also failed. I think the problem lies with my beating of egg whites and folding. I only tried PH method once, because this recipe does not use sugar when beating the egg, which i realise i can never reach peak, so i have been trying with recipes that uses sugar to stablise the egg white.<BR/><BR/>I have tried the various stages of beating egg whites, soft and the stiff peak, all the same results. As for the foldind also the same, some i fold till just mixed, some i fold lesser some longer. But again all the same result. Therefore i really don't know what when wrong. <BR/><BR/>Any advice for me? I really want to bake a successful macaron. Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-75873024784347337412008-06-06T10:21:00.000+08:002008-06-06T10:21:00.000+08:00Hi Carrie,Do you have teflon paper or silicon pape...Hi Carrie,<BR/><BR/>Do you have teflon paper or silicon paper? Greaseproof will make it stick to the paper and you'll find it hard to dislodge it.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.com