Yochana's Cake Delight! : White Sesame Macarons

Sunday, March 23, 2008

White Sesame Macarons

11 comments:

Unknown said...: Hi aunty yochana
Good evening to u. A wonderful delicious weekend desserts. May I know where to look for the box of balck sesame pd. I have been to supermarket searching for this brand. But none! Can I request for the recipe on rum ball . My email add. is angie_soh@yahoo.com.sg. Thanks for the reply on cookies stamp.; March 23, 2008 9:11 pm
n2inpink said...: lucy,

tis is awesome!

a very pro looking macs!!!
no wonder my little girl always said your macs is much better than bakerzin ..... :)

takecare!; March 23, 2008 9:18 pm
Anonymous said...: hi aunty...could you please post the recipe for the "Groundnuts Macarons with Peanut Butter Cream
"? I haven't come across a recipe for macarons that can rise properly with full substitution of other nuts. Thx!

pat

P.s aunty, have u tried using whole eggs for making macarons? cos i saw someone else blogging about the success of that.; March 23, 2008 9:46 pm
Aunty Yochana said...: hi pat,

using whole eggs? wow...that's something new.

I normally like to use egg white because I have lots and lots of egg white in my fridge.

rgds; March 23, 2008 9:50 pm
Anonymous said...: Hi aunty yochana,

With regards to you chocolate macarons, may i ask if the chocolate ganache filling is supposed to be runny? because mine started to melt at room temperature and made a mess. i tried other chocolate ganache recipes but yielded the same results. they're only good if eaten straight out of the fridge.

thanks!; March 24, 2008 12:06 am
Anonymous said...: hi

where u buy the sesame able to e mail mying.leong@yahoo.com.sg

thanks
b l; March 24, 2008 1:22 pm
Aunty Yochana said...: Hi,

I bought the Black Sesame powder from Hong Kong. I bought it in one of the supermarkets near Shanghai street... I think it's all over the supermarkets there.

I also need to get some more.

rgds; March 24, 2008 6:59 pm
Aunty Yochana said...: Hi anute - monde,

I think the problem lies on the quality of the chocolate. They are more for melting purposes. Cut down the milk or dairy cream when you make ganache or add in more chocolate to make it thicker. Good chocolate will set even in room temp and will not be runny.

rgds; March 24, 2008 7:04 pm
Anonymous said...: hi aunty...could you please post the recipe for the "Groundnuts Macarons with Peanut Butter Cream
"? i really want to try making some! =P; March 26, 2008 2:30 pm
Anonymous said...: Hi Aunty Yochana,

I always come to your site to admire all your bakings...they are all so wonderfully made. Bravo! I have never eaten a macaroon. Wonder how it taste like? Can you please share this white sesame macaroon recipe. I really like to make it...I like sesame a lot. Thank you so much.

Best regards,
Michelle; April 21, 2008 6:41 pm
Ravenous Couple said...: your macarons are amazing. do you have any tips for keeping them so white? we always end up w/ tan colored. should we do high temp for short time or low temp for long time? thank you.; October 31, 2012 2:12 am

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