Comments on: Macaron ‘Infinitely’ Vanille

By: frankie Dy

frankie Dy — Fri, 22 Jan 2010 03:59:24 +0000

Just wana ask…You make a syrup using confectioners sugar? not granulated sugar?

Thanks so much. By the way, they are lovely.

By: Bethany (Dirty Kitchen Secrets)

Bethany (Dirty Kitchen Secrets) — Thu, 10 Dec 2009 10:12:34 +0000

You know I sifted mine twice and managed to get a mac nipple! But perhaps that’s due to my piping… Anyway shall try this today! Thanks

By: Andrew

Andrew — Sat, 08 Aug 2009 04:53:37 +0000

And what’s the best way to sift almond flower? Mine totally clogged up my sifter. By the way, you are amazing.

By: Andrew

Andrew — Sat, 08 Aug 2009 04:49:50 +0000

Holy crap did I screw this one up. Not only was I fuzzy converting grams to cups,etc., I baked the cookies to long and didn’t let the ganache cool enough. But wow! There’s enough vanilla in the ganache to stop a war. Gonna try it again for sure!

By: Luke

Luke — Sun, 07 Jun 2009 04:57:10 +0000

How do you age the eggwhites? Do you keep them covered or uncovered in the fridge?

By: alice

alice — Sat, 16 May 2009 16:06:16 +0000

You’re killing me with all of these Pierre Herme’s Macarons you keep tweeting about.

By: Ciaochowlinda

Ciaochowlinda — Thu, 14 May 2009 13:10:20 +0000

Wow these look so perfect. This is the week I attempt macarons.

By: dorie

dorie — Sun, 10 May 2009 16:18:49 +0000

Absolutely lovely! And I’m with you — Pierre Herme’s macarons are the best. I love that there’s about double the amount of filling chez Herme.

By: Alisa@Foodista

Alisa@Foodista — Sat, 09 May 2009 09:22:03 +0000

Wow, thanks for sharing this recipe!First time I encountered aging eggwhites Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!

By: zenchef

zenchef — Fri, 08 May 2009 19:32:22 +0000

Angela.. just leave them in the refrigerator for 7 days. Easy!
Otherwise i found that egg whites they sell in supermarkets work quite well.