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06-29-2010, 07:25 PM
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Location: Spokane via Sydney,Australia
6,568 posts, read 4,816,323 times
Reputation: 2864
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Quote:
Originally Posted by kshe95girl
LS, thank you soooooo much for the Flickr link! That explains everything, cant wait to try these....wheres the cool weather??????  |
Agree - it's in the 80s here and haven't managed to get my A/C into the window yet, so not even about to attempt anything incorporating meringue right now. |
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06-29-2010, 07:37 PM
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Location: Silver Springs, FL
23,454 posts, read 15,782,710 times
Reputation: 15560
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Quote:
Originally Posted by Opyelie
Agree - it's in the 80s here and haven't managed to get my A/C into the window yet, so not even about to attempt anything incorporating meringue right now.
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105 with the heat index, 90 percent humidity here, I know just how you feel.
Started the de-humidifier going today, as I am not about to wait til November to try making these goodies!  |
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06-29-2010, 08:06 PM
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660 posts, read 551,922 times
Reputation: 268
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Quote:
Originally Posted by kshe95girl
LS, thank you soooooo much for the Flickr link! That explains everything, cant wait to try these....wheres the cool weather?????? |
I'm experiencing some right now and I'll try to send it to you! |
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06-30-2010, 04:52 AM
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974 posts, read 754,086 times
Reputation: 1011
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Quote:
Originally Posted by Miaiam
Everybody knows macarons and macaroons are two completely different things. 
I like macaroons but macarons are my favorite, not to mentions they are ridiculously pretty...  |
Actually, no, they don't.
I made a thread about macarons. And even had a link to wikipedia showing an article and picture about them. I even said "No, not macaroons. I don't like coconut/meringue" or something like that. And......
I still had dunderheads telling me about macaroons and how yummy and coconutty they were.  I understand that macaron/macaroon is used interchangeably at times, but when I specifically tell you...
On a lighter note. I did want to make some, but the almond flour I found cost so much.  |
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06-30-2010, 08:24 AM
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8,660 posts, read 11,214,563 times
Reputation: 5412
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If any of you are ever in Sarasota, this place opened up last fall on St. Armand's Circle:
Le Macaron Home - Le Macaron French Pastries
Haven't been there yet, but all this talk is making me crave some! |
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06-30-2010, 07:38 PM
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660 posts, read 551,922 times
Reputation: 268
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Quote:
Originally Posted by Marissy
I still had dunderheads telling me about macaroons and how yummy and coconutty they were. I understand that macaron/macaroon is used interchangeably at times, but when I specifically tell you...
On a lighter note. I did want to make some, but the almond flour I found cost so much. |
A few of the members on C-D Forums take delight in arguing for the sake of argument. Had a bad day? Come to C-D Forum and find something to disagree with! Even if you have no clue whatsoever!
If you can find bulk almonds shelled, you can make your own Almond flour by using a Food Processor. Run it through twice or three times so it's as fine as possible.
http://www.lemacaron-us.com/shop/page/1?shop_param= (broken link)
Good find, Gypsychic! I'll take a Black Vanilla one, please! |
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07-02-2010, 07:19 AM
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974 posts, read 754,086 times
Reputation: 1011
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Quote:
Originally Posted by ladysovereign
A few of the members on C-D Forums take delight in arguing for the sake of argument. Had a bad day? Come to C-D Forum and find something to disagree with! Even if you have no clue whatsoever!
If you can find bulk almonds shelled, you can make your own Almond flour by using a Food Processor. Run it through twice or three times so it's as fine as possible.
Collection - Le Macaron French Pastries (http://www.lemacaron-us.com/shop/page/1?shop_param= - broken link)
Good find, Gypsychic! I'll take a Black Vanilla one, please! |
That's a good idea.
I was thinking about doing that early on, but was afraid that it wouldn't get fine enough. I'll try it though. I desperately want to make some with a creamy chocolate ganache. Yum! |
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07-02-2010, 06:20 PM
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660 posts, read 551,922 times
Reputation: 268
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Quote:
Originally Posted by Marissy
That's a good idea.
I was thinking about doing that early on, but was afraid that it wouldn't get fine enough. I'll try it though. I desperately want to make some with a creamy chocolate ganache. Yum! |
Oooh! Sounds yummy! Just remember if the Almond flour isn't "fine" enough, to put it through the processor again, as the finer, the better!
Post back to let us know how your recipe worked out! |
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