tag:blogger.com,1999:blog-7173052990851751381.post6037402234063942133..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Dark Chocolate Macarons – Better Three Years Late Than NeverChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-7173052990851751381.post-52886110209628152222019-10-06T21:25:46.662-04:002019-10-06T21:25:46.662-04:00Hey Chef John, first time commenter here. I have w...Hey Chef John, first time commenter here. I have wanted to make macarons for quite a while and watching your video really inspired me to finally give it a shot. I read around a few other sites for tips and tricks but I did use your recipe almost entirely. I was super anxious when i put them in the oven and when i went to check on them 10 minutes later and saw they had cute small feet I was ecstatic!<br />After trying one they were exactly what I had imagined they'd taste like. Not that i knew what to expect since I've never had any kind of macaron before. <br />I decided to fill them with your ganache and vanilla pastry cream i had laying around. They came out great!<br />https://cdn.discordapp.com/attachments/190125782020915201/630566116057546754/IMG_20191006_204353.jpg<br />Thanks for posting this video and recipe, I look forward to finding other great things on your site!Zeldahttps://www.blogger.com/profile/00540830089097918635noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26756675229081660332018-04-01T21:02:51.707-04:002018-04-01T21:02:51.707-04:00John, any idea why almond flour is used in this re...John, any idea why almond flour is used in this recipe instead of regular all purpose flour? Can almond flour be substituted for regular across all your recipes? <br /><br />Just curious!<br /><br />I think you did great job even if it did not achieve 5 star French patisserie sophistication :)Healerhttps://www.blogger.com/profile/01575245742390948264noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65565932950142367502017-12-12T17:26:05.147-05:002017-12-12T17:26:05.147-05:00I understand why exact measurements are important ...I understand why exact measurements are important and why weight is the most accurate way to communicate a measurement. And so, I don't understand why the egg whites aren't given a weight measurement. It seems unlikely for them to always have the exact same weight. I'm also curious about the effect of draining the excess liquid off of the egg whites as you would for poaching or frying an egg and the overall effect that the lack of that particular moisture would have. It would certainly change the weight, and the watery fluid has an obviously different character to it than the more viscous (snotty) white. If we're aiming for consistency in a recipe these are answers we need to have. But I think your first attempt turned out great. I'm not sure if you've had time to make them again in the years since you posted this. My wife makes these on occasion and the texture is beyond the experience of any other type of cookie.Anonymoushttps://www.blogger.com/profile/12352769873216409031noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37979117700948054082017-04-26T13:57:53.095-04:002017-04-26T13:57:53.095-04:00If at first you don't succeed (I'm referri...If at first you don't succeed (I'm referring to myself of course) keep trying. An unmitigated failure. I apparently did everything wrong. They look like teen tiny piles of...<br />I'll try again. They do, however, taste really good!nickhttps://www.blogger.com/profile/00536638963780106883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67133706575962279782015-08-02T12:56:25.563-04:002015-08-02T12:56:25.563-04:00Hey, a few years late but well, who knows, somebod...Hey, a few years late but well, who knows, somebody might read this?<br />Also, in total fairness, I stopped reading the comments after a while so if what I'm saying has been said before, I apologise.<br />First of all, I was quite amazed at how well those turned out, considering, haha.<br />As far as the meringue is concerned, I really don't see the problem with it, although a little stiffer wouldn't hurt. And really, who wants to make an italian meringue the first time they make macarons. That aside, we tend to add some egg white to the dry ingredients before we incorporate the meringue; and I do mean egg whites, straight out of the shell. <br />There is a step when you're making macarons that's called 'macaronner', as in, idk, it's just a goddamn verb. Basically, it means that when you incorporate the meringue and the almond paste type thing (remember, it has egg whites now) you mix it vigorously. The whole point is to change the texture of the cookie so that it's not 'cake-like'. Although, you mustn't overmix it, but really, unless you mix it like a maniac for 5mn it's fine.<br />Finally, as far as the baking goes, I find it's more an oven problem than anything else. Don't have to go crazy, just have to know your oven (I do 10-13mn at 150°C depending on the size), I just think they should have the barest hint of a whobble when you take them out of the oven, since they'll finish baking outside of the oven.<br /><br />Oh, and a little tip for the ganache : always, always, aaaaaaalways incorporate the hot liquid (so yeah, cream) in three batches. That makes for a much smoother, suppler ganache that will not crack or blah blah blah. Test it out.<br />And for anybody who took three or four hours out of their day to read this wall of text, go pour yourself a drink, you deserve it.kikrouhttps://www.blogger.com/profile/07267299053638517346noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19337883611100919132014-08-31T18:39:22.352-04:002014-08-31T18:39:22.352-04:00How come nobody else had a problem? ;)How come nobody else had a problem? ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74132969740693081732014-08-31T15:46:20.471-04:002014-08-31T15:46:20.471-04:00This recipe needs adjusting. The chocolate ganache...This recipe needs adjusting. The chocolate ganache is way too runny. It drips out of the sides of the macarons and messes them up. I don't recommend this Grenache recipe.Annonamoushttps://www.blogger.com/profile/04761935415453646429noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36155256868295575322014-01-07T23:31:30.598-05:002014-01-07T23:31:30.598-05:00Hey Chef John!
I'm a college student and it wa...Hey Chef John!<br />I'm a college student and it wasn't until I got to college that I got into cooking and baking. Something about basically being served jail food really motivated me to learn how to make more than just easy mac. I love desserts and I always wanted to tackle the french macaron. I've tried other times but it wasn't until I gave this a shot that they came out almost perfect (well almost perfect for me). Thank you.<br /><br />Just look at these cute thangs<br />http://24.media.tumblr.com/ad7da08eb371afd943bd5be9ec5c0ec7/tumblr_mz2et6ax5N1qentn7o1_1280.jpgAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24976093498019260782013-12-02T06:04:18.251-05:002013-12-02T06:04:18.251-05:00I don't have large eggs! I only have mediumI don't have large eggs! I only have mediumAnonymoushttps://www.blogger.com/profile/12998790139349272376noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12517498465741874082013-09-17T07:13:25.196-04:002013-09-17T07:13:25.196-04:00thanks chef John :)thanks chef John :)Anonymoushttps://www.blogger.com/profile/09183560488958551883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53096221890285618272013-09-14T11:27:07.866-04:002013-09-14T11:27:07.866-04:00don't think it matters as long as they are roo...don't think it matters as long as they are room temp. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31360179155006935482013-09-14T04:55:13.618-04:002013-09-14T04:55:13.618-04:00hi chef John! :) thanks for share this recipe.I wa...hi chef John! :) thanks for share this recipe.I want try this but, I confused about the egg white. wheter the egg white should to sit or not ? and if it should, so how long ? because there are some said to sit it about 24 hours or 5 hours ._. thanks chef :)Anonymoushttps://www.blogger.com/profile/09183560488958551883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11836209559353817662013-09-06T03:02:43.837-04:002013-09-06T03:02:43.837-04:00Thank you so much for the grams measurements!Thank you so much for the grams measurements!Anonymoushttps://www.blogger.com/profile/08706685754502052389noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72068085589647835052013-05-28T11:01:40.004-04:002013-05-28T11:01:40.004-04:00I'll answer some of your questions:
1) NO, yo...I'll answer some of your questions:<br /><br />1) NO, you cannot blend the flour in with your egg whites. It must be folded in with a spatula to keep the egg whites fluffy and with volume.<br /><br />2) You must rap the cookie sheets at least 5-7 times each after piping the cookies onto the cookie sheets. This removes the air bubbles from the cookies, which prevents the cookies from cracking during baking.<br /><br />3) Make sure the eggs are at ROOM TEMPERATURE.<br /><br />4) Be sure to allow your piped cookies to sit for about 30 minutes so that they become smooth and dry on the crust (you should be able to touch the cookie without the batter sticking to you).<br /><br /><br />Hope this helped!Literary Juicehttps://www.blogger.com/profile/05709023597378461719noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31484448475225228472013-05-18T07:27:27.244-04:002013-05-18T07:27:27.244-04:00hi Chef John...
I've been watching your macar...hi Chef John...<br /><br />I've been watching your macaron video like hundred times and I'm making my second attemp using your recipe, I hope this time I will succeed. Wish me luck! The first one came out feetless and crunchy, but still tasted good so I snacked on them anyway. Honestly, I've been really obssessed with this delicate cookie lately so I really wanted to make it my own... Anonymoushttps://www.blogger.com/profile/12290647701376302318noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69979692295374238492013-04-12T15:49:05.871-04:002013-04-12T15:49:05.871-04:00hi chef :)
adorable in french is "adorable&qu...hi chef :)<br />adorable in french is "adorable"<br />pronounced "ah-doh-rah-ble"<br />or adɔʀabl<br />And yes, your macarons are!Anonymoushttps://www.blogger.com/profile/04925699416804066370noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74969276575173676132013-04-12T15:47:25.295-04:002013-04-12T15:47:25.295-04:00Dear chef :)
Adorable in French is "adorable&...Dear chef :)<br />Adorable in French is "adorable" <br />Pronounced "ah-doh-raah-blu"<br />or: adɔʀablAnonymoushttps://www.blogger.com/profile/04925699416804066370noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42266087752507647192012-12-08T19:50:22.423-05:002012-12-08T19:50:22.423-05:00That's awesome! Thanks!That's awesome! Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10012894824756128172012-12-08T19:14:20.118-05:002012-12-08T19:14:20.118-05:00Hi,
My name is Michael and I am 8 years old. I wa...Hi,<br />My name is Michael and I am 8 years old. I want to be a pastry chef when I grow up. Thank you for this great video about making chocolate macarons. My mom finally agreed to make them with me. It was our first try and they came out great! The feet were perfect and the cookies were gooey on the inside. I shared them with my family and friends. I will definitely make these again. Happy baking!<br />MichaelAnonymoushttps://www.blogger.com/profile/08712805552903020523noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59523610172115086672012-11-29T06:26:41.010-05:002012-11-29T06:26:41.010-05:00thank you so much for sharing such a wonderful rec...thank you so much for sharing such a wonderful recipe with us,here's how my macrons look....<br />https://www.facebook.com/photo.php?fbid=10151208413241859&set=a.10150150445401859.285544.579521858&type=1&theater NIKITA KADAMhttps://www.blogger.com/profile/12607272084707511722noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-217824712199144342012-11-20T09:39:16.501-05:002012-11-20T09:39:16.501-05:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48064977465142391382012-11-20T09:39:09.667-05:002012-11-20T09:39:09.667-05:00Your Macaroons turned out amazing. I am a pastry ...Your Macaroons turned out amazing. I am a pastry chef and have seen my fair share, yours turned out beautifully. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85046809430204718442012-10-07T11:58:00.290-04:002012-10-07T11:58:00.290-04:00It was about 65F when I did mine. Not sure if make...It was about 65F when I did mine. Not sure if makes a big difference or not.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36980527443735858752012-10-07T10:44:18.606-04:002012-10-07T10:44:18.606-04:00I was wondering about the temperature when you lea...I was wondering about the temperature when you leave the macaroons to dry .How much is the room temperature ? Cause my country is very hot Nummy iemboonhttps://www.blogger.com/profile/08685026323525087457noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47536032287613215412012-10-04T11:22:24.090-04:002012-10-04T11:22:24.090-04:00just a standard silicon spatulajust a standard silicon spatulaChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com