tag:blogger.com,1999:blog-880010453008052789.post205554083171108236..comments2023-10-20T08:39:26.467-07:00Comments on Lisa is Bossy: Macaron PassionLisa is Bossyhttp://www.blogger.com/profile/06814387998271781790noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-880010453008052789.post-1578554073254843482013-01-03T15:06:10.952-08:002013-01-03T15:06:10.952-08:00I live south of San Jose. Any idea on where to fin...I live south of San Jose. Any idea on where to find the passionfruit concentrate? And, confirm you use concentrate and not puree? ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-24231926799879624652012-07-18T04:30:27.150-07:002012-07-18T04:30:27.150-07:00I find that it is more or a 'stir' than a ...I find that it is more or a 'stir' than a 'fold'. I made macarons using a 'stir' and they turned out a perfect foot first time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-49498402380988565662012-05-26T21:49:02.562-07:002012-05-26T21:49:02.562-07:00Thanks heaps for the recipe Lisa! I'm a first ...Thanks heaps for the recipe Lisa! I'm a first time macaron maker and I've given your recipe a go. They haven't turned out anywhere near as perfect as yours - but an ok first go (well they would have been if I hadn't of over beaten the eggs and underfolded the mixture). You've given me the confidence to have another go and keep perservering until I get it right!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-40876854283313845812012-05-15T21:02:02.472-07:002012-05-15T21:02:02.472-07:00any way to translate the grams to US measurements?...any way to translate the grams to US measurements? How many egg whites is this? and grams sugar/powdered? Thanks! Soon enough I'll get myself a scale . . .DebbieLhttps://www.blogger.com/profile/17321925129134440690noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-15774750423548426432012-05-13T12:46:25.899-07:002012-05-13T12:46:25.899-07:00I tried to make the passion fruit buttercream (usi...I tried to make the passion fruit buttercream (using MS´s recipe), but it separates and I can´t make a cream out of it... Any tips?Lindanoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-67155417705584237412012-03-16T14:47:47.881-07:002012-03-16T14:47:47.881-07:00These look amazing. Where can I get/how do I make ...These look amazing. Where can I get/how do I make passionfruit puree? Also I prefer to make macaron shells with the italian meringue method - apparently it makes them more stable. I can well believe it because even my first attempt came out successfully, and that was just from a book!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-22630587213231503212012-01-04T11:34:01.056-08:002012-01-04T11:34:01.056-08:00I followed your recipe 4 times but my shells alway...I followed your recipe 4 times but my shells always are flat and last one was flat with hollow shell what am I doing wrong???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-28464376891726561892011-11-19T14:49:25.534-08:002011-11-19T14:49:25.534-08:00Thanks so much! That is helpful. :) All the best, ...Thanks so much! That is helpful. :) All the best, MariaMariahttp://integrales.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-15759872670718324432011-11-19T13:57:05.852-08:002011-11-19T13:57:05.852-08:00Yes - the passionfruit concentrate is what I use. ...Yes - the passionfruit concentrate is what I use. I can find it in stores locally (in the SF Bay Area I've seen it at Draegers locations).<br /><br />I believe the swiss buttercream recipe I use is Martha's: http://www.marthastewart.com/318727/swiss-meringue-buttercream-for-cupcakes<br /><br />It's a beautiful buttercream and freezes just fine too if you want to make a ton at once!Lisa is Bossyhttps://www.blogger.com/profile/06814387998271781790noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-30534372193465748472011-11-19T01:10:50.835-08:002011-11-19T01:10:50.835-08:00Hi Lisa,
Yay passion fruit!! Will have to try the...Hi Lisa,<br /><br />Yay passion fruit!! Will have to try these. Thanks for sharing the recipe. <br /><br />Two things. I checked the company you ordered from and it seems they only have passion fruit concentrate right now. It was the puree that you got, not the concentrate right? Do you know if it is possible to substitute for the concentrate somehow? <br /><br />Also, could you please point me to a good Swiss buttercream recipe? I've seen versions with egg white and egg yolk. I tried to make it with a strawberry puree not too long ago and it seemed to separate and run at room temp so had to keep macarons chilled, so if you have a link to a stable buttercream that is not likely to separate when you add a fruit puree that would be great, thanks! <br /><br />MariaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-38776580481875241722011-10-11T09:28:14.434-07:002011-10-11T09:28:14.434-07:00Hi, thanks for your advice concerning the aged egg...Hi, thanks for your advice concerning the aged egg white. I have tried with your recipie and the macarons turned out quite successful, they looked great. However, I have problem with piping, the mixture was so watery that I can hardly make circles and I even added more almond powder into the piping bag hoping I can salvage the remaining mixture. It took quite some time for the surface to dry before baking. Surprisingly, they all have the "footing" and smooth surface. I wonder what went wrong with the batter's consistency? Also, I felt the elasticity of the batter with the final few folds, then I transfer it to piping bag. Just want to share are my experience and hope this can benefit others too. I hope this is not long :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-39214336756746078562011-09-29T12:23:03.745-07:002011-09-29T12:23:03.745-07:00In reference to the aged egg whites: allowing the ...In reference to the aged egg whites: allowing the egg whites to age is actually allowing moisture to evaporate from them (this is why you leave them uncovered). The less moisture in the egg whites - the more stable they will whip up. If you are uncomfortable letting them sit at room temp (or want immediate gratification) I've done Helen's suggestion of zapping fresh/cold egg whites in the microwave for about 5-10 seconds - just until you start to see strings of white - and this seems okay as well.Lisa is Bossyhttps://www.blogger.com/profile/06814387998271781790noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-12728868262089904032011-09-28T22:31:27.180-07:002011-09-28T22:31:27.180-07:00What is the importance of letting the egg white ag...What is the importance of letting the egg white aged? Can I used it fresh? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-41251273093955534712011-08-27T23:01:52.167-07:002011-08-27T23:01:52.167-07:00Thanks so much for posting this recipe. Today was ...Thanks so much for posting this recipe. Today was my first ever attempt at making macarons and they turned out perfectly. Great instructions.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-17072771946345229232011-07-27T20:57:39.851-07:002011-07-27T20:57:39.851-07:00awesomeawesomeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-80839032383489785242010-07-29T18:06:49.245-07:002010-07-29T18:06:49.245-07:00the painstaking effort you have taken to develop y...the painstaking effort you have taken to develop your technique is so obvious. these macaroons look absolutely perfect. i am truly amazed and impressed.Anna (Morsels and Musings)https://www.blogger.com/profile/13499845848225762847noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-24476517523752441802010-07-11T00:31:16.228-07:002010-07-11T00:31:16.228-07:00Do you have a recipe for the swiss buttercream?Do you have a recipe for the swiss buttercream?Helena Denleyhttps://www.blogger.com/profile/17730300541541633105noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-64851397735972640982010-07-06T23:29:12.086-07:002010-07-06T23:29:12.086-07:00Your macarons look so... perfect. I am very impres...Your macarons look so... perfect. I am very impressed!Kimberly Petersonhttps://www.blogger.com/profile/06793762593370332257noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-79964759037156336462010-07-02T15:43:29.852-07:002010-07-02T15:43:29.852-07:00b-e-a-uuuuuttiiii-ful! <3b-e-a-uuuuuttiiii-ful! <3kelliehttps://www.blogger.com/profile/14766008781550655517noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-41215783375329975312010-06-29T18:00:46.635-07:002010-06-29T18:00:46.635-07:00Oh my... I MUST move somewhere arid and spend my d...Oh my... I MUST move somewhere arid and spend my days perfecting the precious 'ron! <br />Thank you for your inspiration...Magshttps://www.blogger.com/profile/09791965999182335560noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-48329020711673553432010-06-23T16:46:07.275-07:002010-06-23T16:46:07.275-07:00cynlo: Fantastic!! I'm so happy to hear I cou...cynlo: Fantastic!! I'm so happy to hear I could help you get your success!! And to answer your question - I have the remainder of the puree frozen for future passionfruit macs. What else??!<br /><br />Mei: Hmm it's always tough to know exactly what's going on. I'd say it could be any number of a few things: 1) you overbeat the egg whites. I tend to beat my egg whites until they are JUST firm and not much more than that. 2) you over folded your batter. This can literally be a difference of 1-5 strokes between perfect batter and "messed up" batter. I try to err on the side of under-folding, cuz then at least they don't crack. 3) you didn't let them sit and dry for long enough. This will really depend on the humidity at your house. It's relatively dry where I live (CA Bay Area) so I let them sit for an hour. I'm not sure what someone in the South would do - but Helene (Tartelette) lives in South Carolina and I think also lets them sit for about an hour…? But not sure how "dry" it is in her house. Maybe they run the AC all day? haha! Good luck!!Lisa is Bossyhttps://www.blogger.com/profile/06814387998271781790noreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-3738257317619785722010-06-18T04:10:33.352-07:002010-06-18T04:10:33.352-07:00they look ah-mazing!
i had SUCH difficulty masteri...they look ah-mazing!<br />i had SUCH difficulty mastering the elusive mac!<br />but after throwing out batch after batch, I've finally got a nice, consistant result... my trick? 3g of egg white powder as a stabalizer... it really is all in the folding though.<br />I will definately try this flavour, if i can get my paws on the passionfruit concentrate! Always looking for yummy new flavoursAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-29940926359729423532010-06-15T08:53:58.618-07:002010-06-15T08:53:58.618-07:00I admire your persistency in persuing this challen...I admire your persistency in persuing this challenge. I'm far behind...so far I've done maybe 10 times. I got good looking ones maybe only 2 times. Yesterday I made a batch. The batter looked glossy and i thought they should turn out the best....boom, they crack on top and only a little feet. What do you think I did wrong ? I'm thinking maybe I did not let them dry enough so when the heat came, it burst through and crack the top ?Meinoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-78526311342104693682010-06-10T06:17:19.826-07:002010-06-10T06:17:19.826-07:00Lisa - Got to your site via "use real butter&...Lisa - Got to your site via "use real butter" and I must say YOU SCARED THE SHEEEEEEESH OUT OF ME with after baking about 50 - 100 batches of macaron, you've finally found the holy grail of making macaron!!! This week, I have attempted to make macaroon but I was already scared and now, reading your post....I'm not sure if I have any more courage to try!!! Kidding! I must though, I must face my fear of making macaroon!<br /><br />AND yes, I can see why the cookie jar filled up with passionfruit macaron did not last too long!<br /><br />Thanks for the post.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-880010453008052789.post-27736514761995766842010-06-09T05:34:30.554-07:002010-06-09T05:34:30.554-07:00These are precious! I love anything passion fruit ...These are precious! I love anything passion fruit - they are really common here in Brazil - and have been experimenting with macarons lately. <br />Yours are perfect, a true inspiration!Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.com