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Preview: Comments on CAKE ON THE BRAIN: BLACK SESAME MACARONS

Comments on CAKE ON THE BRAIN: BLACK SESAME MACARONS





Updated: 2017-12-08T07:34:50.970-08:00

 



hi!! thank you for posting this flavour, i got ins...

2009-07-21T04:24:40.951-07:00

hi!! thank you for posting this flavour, i got inspired! i actually used the italian method to bake my macarons since my oven is very temperamental and everytime i used the french method the macarons always turned out too burnt...anyway i love your macarons!



They turned out great.

2009-06-13T23:50:23.891-07:00

They turned out great.



anonymous,in response to your question about the r...

2008-09-12T20:29:00.000-07:00

anonymous,
in response to your question about the raspberry macarons: yes, just replace the black sesame with ground almonds. As long as the total weight of your ground nuts mixture is equal to the total amount of the sesame/nut mixture, you're fine. You can experiment with other nut combinations too. You can't just omit the sesame without adding ground almonds because otherwise your mixture will be too wet.



Thanks...i guess i will just buy another batch of ...

2008-09-11T20:52:00.000-07:00

Thanks...i guess i will just buy another batch of almonds (unsalted)....thanks again...i really like your raspberry macarons...did you just take out the ground black sesame for this one?...sorry i couldn't find the recipe on your blog...maybe you did put it somewhere but i couldn't find it....:)...Thanks



Hey anonymous, I'm thinking you meant to say "if s...

2008-09-11T20:29:00.000-07:00

Hey anonymous, I'm thinking you meant to say "if salted almonds were substituted for unsalted almonds" right? If I were you, I'd use the salted almonds for my recipe for Salty Almond Chocolate Chunk cookies instead and go out and buy blanched whole almonds (which usually come unsalted anyway...I have never seen them salted). I guess you could try rinsing them under water in a sieve, then rubbing them dry and then roasting them lightly to dry out in the oven but that seems a bit much work. Plus, if you don't dry them out enough, the nuts might prove to be too moist for the batter. I wouldn't chance it. Macarons are finicky. Do your almonds have the skins on too? because often salted almonds have the skins on...not my favourite things in macarons.



Hi, I made this recipe a week ago and it was a hit...

2008-09-11T10:50:00.000-07:00

Hi, I made this recipe a week ago and it was a hit..it came out good....I am wondering...would there be a difference if unsalted almonds are substituted for salted ones because I accidentally bought the salted ones yesterday so I am not sure if it will change the texture...do you know if there is any way to unsalt them?



Hi Tartelette,Your food blog is a treasure. Thank...

2007-12-03T14:41:00.000-08:00

Hi Tartelette,
Your food blog is a treasure. Thanks for putting the passion and fun into experimenting with and sharing recipes.



Isn't it just fun when there's that click of "I ge...

2007-12-03T10:37:00.000-08:00

Isn't it just fun when there's that click of "I get it" with the batter and then your mind start running wild with crazy experiment ideas?!



Hi Felicia,Sure, I used the Pistachio Macaron reci...

2007-11-01T09:49:00.000-07:00

Hi Felicia,
Sure, I used the Pistachio Macaron recipe and played around with it. It's pretty forgiving. I'll give you the proportions as soon as I can. Don't give up!



Hey! Your macarons look so nice! Could u post your...

2007-11-01T02:03:00.000-07:00

Hey! Your macarons look so nice! Could u post your recipe or maybe email it to me at fel_rulez@hotmail.com, I really want to give it another shot, though the one made using the italian meringue method turned out lopsided again. sigh