Comments on Bonbini!: i heart u, French macaroon...

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2010-10-28T18:50:53.098-07:00

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The macaroons are delish. I did it with Dulce the...

2010-10-28T18:36:50.331-07:00

The macaroons are delish. I did it with Dulce the Leche!
Somebody knows where can I fin nice macaroon boxes?
monix

Mitra, I have to say that you did it all wrong. Fi...

2010-05-04T16:14:01.483-07:00

Mitra, I have to say that you did it all wrong. First, it's impossible to cook sugar in a microwave. Second, no substitute for water and sugar. Last, never add flour to fix the batter. You might want to try a different recipe. Here's the link : http://www.namthip.com/2010/04/cassis-macarons.html

my macaroons get runny but I put into the mixtur s...

2010-05-04T15:43:44.382-07:00

my macaroons get runny but I put into the mixtur some flour. I boild water and sugar in macrowive for 3 min.but i am wondering if i can warm up the bakery syrup instead of biling suger and water?!tnx for the recipe is the best.

Why did you blanch the almonds?

2009-10-11T13:06:20.858-07:00

Why did you blanch the almonds?

they look perfect...but when i tried making them t...

2009-10-11T09:41:06.743-07:00

they look perfect...but when i tried making them they cracked badly...i boiled the almonds in order to blanch them..is that where i went wrong? HELP!!

Thanks, teapot. Chris, May be the oven was too ...

2009-08-13T11:10:27.910-07:00

Thanks, teapot.

Chris,

May be the oven was too hot. Was it look burn? Did you use the recipe from this post?
I'll need more info about how you do it to determind the cause though. The recipe and technique are the key, but still, there are many factors during the process. What I mean is it's hard to determine the cause when you're not the one who make it. I can only use my experiences to determine the cause in general for you.

I made the macaroons, followed the recipe to the d...

2009-08-12T18:22:47.441-07:00

I made the macaroons, followed the recipe to the dot, it tasted great BUT they didn't come out as pretty as those that are in the pictures! I bought the finest grind of almond flour but the outcome was grainy in texture. the shell was not smooth. It looked like coconut macaroons. Can you please tell me where i went wrong in the procedure? I really want to know how to makes these treats. Thanks! :-) P.S. Love your site!

Thanks to you, I want to start attempting to make ...

2009-07-15T20:23:14.189-07:00

Thanks to you, I want to start attempting to make French macaroons. All your photos are magnificent! I hope you master the technique of getting the perfect macaroon...

Sawasdee kha Tao, สัดส่วนต่างกันมากถ้าเทียบกับสูต...

2009-07-05T10:56:57.579-07:00

Sawasdee kha Tao,

สัดส่วนต่างกันมากถ้าเทียบกับสูตรเก่า...สูตรนี้เวลาเทน้ำตาลร้อนลงไปในไข่ขาว จะดูเหมือนน้ำมาก ตีไม่ขึ้นฟู แต่ให้ตีต่อเนื่องไปเรื่อย ๆ ด้วยความเร็วสูงสุดตลอดนะ อย่าเพิ่งตกใจถ้ายังดูเหลวอยู่ ตีไปสักพัก น่าจะประมาณ 8-10 นาที ไข่ขาวจะจะฟองฟูขึ้นตามลำดับ อาจจะดูเหมือนเหลวอยู่ แต่ให้ทดสอบโดยการดับเครื่อง แล้วเอาตะกร้อจิ้มลงไป จากนั้นหงายมือขึ้น ยอดไข่ขาวจะตกลงมาตามรูปที่โชว์ในโพสต์ ที่สำคัญต้องต้มน้ำตาลให้ได้ระหว่าง 230-235F. ลองทำดูนะค่ะ

คุณทิพย์คะ ตอนเท syrup ร้อนๆ ใส่ไข่ขาวที่ตีจน s...

2009-07-05T04:18:03.383-07:00

คุณทิพย์คะ
ตอนเท syrup ร้อนๆ ใส่ไข่ขาวที่ตีจน soft peak ปรากฎว่า เหลวละลายหมดเลย, (เมื่อเทียบกับสูตรเก่า นำตาล 67 กรัม นำ 16 กรัม = 4: 1
สูตรใหม่นี้ นำตาล 160 นำ 75 = 2 : 1 )
ช่วยแนะนำหน่อยนะคะ,Best rgds, Tao

Joee, I'm going to email you about this.

2009-07-02T10:41:58.045-07:00

Joee, I'm going to email you about this.

Hi!^^ Dear Thip, I've tried making macaroons ...

2009-07-02T03:13:46.908-07:00

Hi!^^
Dear Thip,

I've tried making macaroons today(tried about 5 batches or so..)but sadly the end product didn't came out what it's suppose to be like..the shells were not shiny and some of it were burnt too..it's rather rough, flat(didn't look round either), cracks easily, and it's still very moist in the inside..the steps that i was taught were almost the same and i was told to bake it under 130-140 degress C for 8 mins..I'm wondering if u could help me with this!^^Thanks.Hope that you could email me(lee.joee107@hotmail.com).Thanks^^.

Btw the pictures are awesome and love the presentations^^.

Your truly,
Joee.

Those look so pretty. I've been using this met...

2009-06-28T16:05:57.911-07:00

Those look so pretty. I've been using this method too, and love it.

Have fun! J. :)

2009-06-21T11:14:08.425-07:00

Have fun! J. :)

glad I found this - I have quite a lot of egg whit...

2009-06-21T06:41:58.619-07:00

glad I found this - I have quite a lot of egg whites in my fridge at the moment and am planning to give macarons one more try (I never really succeeded making them, lol)

btw, I agree with you about aging egg whites - I'm finding it a bit funny as people here are really fussy about storing eggs! I come from SE Asia too, and it is really much more humid there with much more possibility of spoilage.. yet they do not care that much. :)

Gam, I'm excited to see yours. Thanks, Meng. ...

2009-06-19T11:41:39.993-07:00

Gam, I'm excited to see yours.

Thanks, Meng.

Om, it's easy--just mix the food coloring with cocoa butter.

Really? Leela--I didn't see any French macaroons when I was there in March.

Cupcakes, although I used Italian meringue, I still aged the egg whites. I can understand why many people don't like to leave the egg whites out. In SE Asia, we do leave the eggs at room temperature for 2-3 days actually.

thanks for sharing! i heart them too =). i use the...

2009-06-19T07:17:05.150-07:00

thanks for sharing! i heart them too =). i use the italian meringue as well b/c unfortunately, the french meringue never turned out right for me and i just don't like the idea of leaving my egg whites out for 24-72 hours.

Just found your site today and already fell in lov...

2009-06-16T07:04:08.945-07:00

Just found your site today and already fell in love with it. You've got great skills, Thip. These macarons look perfect. :)

My cousins insist that these days you can find French macarons in Bangkok that are just as great as (if not better than) those found in Paris. I have yet to ascertain that claim. A visit home is in order, I guess.

I love it ka P'Thip especially the painted one...

2009-06-14T14:49:12.251-07:00

I love it ka P'Thip especially the painted one ka.

Hope that one day I can try to do this ka.

wow now your are really the macaroon queen!!! Pl...

2009-06-14T03:34:51.897-07:00

wow now your are really the macaroon queen!!! Please accept my respect your highness, hahahah!

Keep up the good work!!

หวัดดีค่ะ พี่ทิพย์ แก้มเองจ้า ลองเอาสูตรและทริคนี...

2009-06-13T00:31:15.123-07:00

หวัดดีค่ะ พี่ทิพย์ แก้มเองจ้า

ลองเอาสูตรและทริคนี้ไปทำแล้ว
ออกมาเวิร์คมากๆ เลยค่ะ
ขอบคุณมากๆ เลยนะคะ

แล้วแก้มจะรีบมาส่งการบ้าน
และจะรีบตามพี่ทิพย์ไปตรวจจ้า

Thanks, Jayme. You can add food coloring or extrac...

2009-06-12T00:37:05.878-07:00

Thanks, Jayme. You can add food coloring or extract into MASS at the first step.

Anony, do you mind contact me by email? I'll reply back with passion fruit ganache and ispahan filling.

Jo, let me know how it goes after you've done it. :)

Hi K Thip, these look absolutely picture perfect. ...

2009-06-11T21:19:18.035-07:00

Hi K Thip, these look absolutely picture perfect. The best I have seen todate. The top is so smooth and the feet just peeps out. I have to give this a try as my macaron technique "sucks". I never thought of using 2 pans and have used only 1 todate.

Thip, Thank you for sharing...this is great!!! I l...

2009-06-11T16:43:13.728-07:00

Thip,
Thank you for sharing...this is great!!! I love the step by step. I really want to make them for my wedding favors...can you share your recipe for the filling for the pineapple-passion fruit filling? I am also wondering if it would be possible to make a filling close to the ipshan macaroon (lychee-rose..at least that's what i think i read was in the filling)...thank you ...your the best.