Subscribe: Comments on CAKE ON THE BRAIN: RASPBERRY MACARONS WITH WHITE CHOCOLATE
http://cakeonthebrain.blogspot.com/feeds/3086403993430932140/comments/default
Added By: Feedage Forager Feedage Grade A rated
Language: English
Tags:
blog  cake  give  log cake  macaron  macarons  mine  pink  raspberries  raspberry  recipe  taste  white chocolate  wow grated  wow 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Comments on CAKE ON THE BRAIN: RASPBERRY MACARONS WITH WHITE CHOCOLATE

Comments on CAKE ON THE BRAIN: RASPBERRY MACARONS WITH WHITE CHOCOLATE





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

 



thank you for your detailed photography! really ex...

2008-09-26T09:23:00.000-07:00

thank you for your detailed photography! really explains how the process unfolds!!! lovin' the blog.



It was a pure fluke on the Raspberry, I tried befo...

2008-08-23T01:10:00.000-07:00

It was a pure fluke on the Raspberry, I tried before and they fell flat on their pink faces... = (

What I did was thaw them out and placed them in the sun (it was SO hot here) with a napkin, the shrunk in size something I learned here in Japan when drying out squid. I used the similar coloring used for mochi from shiso leaves... I wonder if I leave them in the sun long enough (fresh are so exorbitant in price.. it makes me cry) they will dehydrate enough because the speckles look so much more professional than mine, I really don't know if I can do them all a second time. I never did four flavors in one shot.. you should have seen the kitchen... OMG.



Girl Japan,Of course, give my recipe a shot, but I...

2008-08-22T20:56:00.000-07:00

Girl Japan,
Of course, give my recipe a shot, but I took a look at your blog and your macarons seemed to turn out looking really yummy too! I'm afraid to use frozen raspberries because of the high moisture content. I'm surprised you didn't have problems; especially since macarons are so temperamental. I'd be afraid they wouldn't grow "feet". So you obviously must have a knack for them! I use dehydrated because they leave a nice pink speckly top and taste intense. I added pink food colouring to give the macaron shells their colour and the raspberries were just sprinkled on the tops before they baked.



I made mine for the first time but used frozen, I ...

2008-08-22T02:11:00.000-07:00

I made mine for the first time but used frozen, I think dehydrated would work better.. did you use coloring in yours? May I use the recipe use used as well?



I wish mine looked like yours!

2008-05-09T22:46:00.000-07:00

I wish mine looked like yours!



Thanks Tartelette,You know I couldn't have gotten ...

2007-12-13T09:41:00.000-08:00

Thanks Tartelette,
You know I couldn't have gotten here without your inspirational ideas!



Wow! The grated raspberries on top is so creative....

2007-12-12T20:32:00.000-08:00

Wow! The grated raspberries on top is so creative. What a burst of flavor it must be!!



Hi Felicia,Yes, the macarons were so delicate that...

2007-12-10T20:02:00.000-08:00

Hi Felicia,
Yes, the macarons were so delicate that I boxed a few of them for Bebe's preschool teacher...and just from Bebe's holding the box the wrong way, 2 of the macaron shells were crushed to smithereens! Mailed to Singapore, the macarons would be just a pile of pink dust! Actually, I have no idea if they sell log cake molds in the US...'cause I live in CANADA! and we don't always have the same products as they do down South. However, I'm about to blog about my recent trip to a new Williams-Sonoma that opened here in Vancouver, B.C. CANADA!

Thanks, Patricia!
I was quite surprised by how great the dehydrated raspberries worked in the macarons. The white chocolate was indeed a delicious foil to the raspberries!



They are PERFECT!!!And raspberry goes so well with...

2007-12-10T09:46:00.000-08:00

They are PERFECT!!!
And raspberry goes so well with white chocolate!



Wow, your macarons sure look amazing! Yummy, too b...

2007-12-10T09:40:00.000-08:00

Wow, your macarons sure look amazing! Yummy, too bad I live in Singapore or else you could mail some over to me!!! haha... Btw, do they sell log cake moulds in the US because I'm thinking of doing a log cake french style instead of just a normal jelly roll and I need to bake the cake in a cylinder shaped mold. Thanks Felica



Katie,I am ashamed to say I had never had a macaro...

2007-12-09T20:10:00.000-08:00

Katie,
I am ashamed to say I had never had a macaron before I decided to learn how to blog this summer and read about them in other people's blogs. From my research I learned what they should taste like and I'm pretty sure I am able to recreate that now. However, they are temperamental cookies and things can go wrong in many ways. They are addictive because they're so light and slightly crispy. It's like eating a sweet little puff of air...so you end up popping a couple of dozen at a sitting before you know it! I'd send you some, but they don't travel well 'cause they're so delicate! If you're going to try making them, use Tartelette's recipes as bases...her recipes have never failed me whereas others have! The pistachio macaron recipe is the best to try first.



Can you believe I have never had macarons before? ...

2007-12-09T15:33:00.000-08:00

Can you believe I have never had macarons before? But since visiting your site and seeing them, I want to know what they taste like! I'd like to give it a go making them, but I think first I will look around and see if I can find some already-made ones so I can see what they are supposed to taste like!

Good to see you're up and cooking so quickly after your surgery. :)

Katie @ A Byootaful Life