Yochana's Cake Delight! : Vanilla Bean Macarons

Thursday, July 19, 2007

Vanilla Bean Macarons

11 comments:

bianbian said...: Hi Yochana,
I need to bake a vanilla cake for a birthday boy but actually i dont even know how to go about doing tat. Care to share with me in order to make this boy happy?; July 19, 2007 5:16 pm
Aunty Yochana said...: Hi bianbian,

Bake a vanilla sponge cake and then decorate with either fresh cream or buttercream. You can use cute animals or cartoon figurines to decorate the cake.

rgds; July 19, 2007 5:31 pm
Anonymous said...: Hi Yochana

Can you give some tips regarding making of successful macarons?

I have tried few recipes but always not successful. It is always hollow on top and also has got no feet. I used Italian meringue.

The almond powder which I bought from PH is very coarse. After sieving twice, it still has a lot of coarse almonds left. If we throw it away, wont the amount called for in the recipe become lesser? Thank you.

Renee; July 19, 2007 10:33 pm
Anonymous said...: Dear Auunty Yochana

Your vanilla Macarons looks delicious! Do you mind sharing this recipe.

Kind regards,
Nur; July 20, 2007 9:01 am
Anonymous said...: hi yochana your vanilla bean macarons looks really good.Do you by chance share this recipe as i tried once and to by dissapointment it came out of the oven flat as pancakes.I bake almost everyday for my 3 kids and want to try something different and challenging but not all the time turn out well.Hope to hear from you soon. God bless you....; July 20, 2007 6:01 pm
kellie said...: Aunty Lucy .. very nice macarons and the arrangements too!!

I specially love the little white thingy .. what is it? where did you find them .. so lovely!!

God Bless,
Kellie; July 20, 2007 6:20 pm
Aunty Yochana said...: HI Renee,

For the ground almonds, you must weigh after sieving. Then use a blender to blend the coarse almonds and then seive it again , repeat this process till you finish. Ground almonds are expensive so do not throw the coarse almonds. You can use it either for tarts or cakes.

I also use italian meringue. Make sure you cook the syrup to firm ball stage before pouring into the egg white. You use a candy thermometer to test it or drop a little syrup into a bowl of water and if it turns into a ball, then it's ready to use.

rgds; July 20, 2007 6:26 pm
Aunty Yochana said...: Hi Kellie,

Where is the little white thingy in my macarons? Hahaha...guess I must change my spectacles...lau hua yen!!

rgds; July 20, 2007 6:28 pm
Mommy Dearest said...: You are just so artistic!!!! I love your cakes and I love the way YOU arrange n decorate them for photo session too... if only I have half of that skill!; July 21, 2007 8:55 pm
Anonymous said...: Hi Yochana

Thank you for your reply. Will try it again.

Renee; July 21, 2007 9:29 pm
Unknown said...: Hi Yochana,

Your vanilla macarons looks delicious, do you mind sharing recipe and tips. Thanks; July 26, 2007 4:37 pm

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