Comments on: Mactweets January

By: Mardi@eatlivetravelwrite

Mardi@eatlivetravelwrite — Fri, 12 Mar 2010 01:43:34 +0000

Where I am going wrong is using coconut in the shells I think. Too much oil. I have a cunning plan for the next time I make them next week!

By: Jenn

Jenn — Fri, 12 Mar 2010 01:34:44 +0000

the third time will definitely be the charm. Toes crossed!
You’re much more patient than I am. The youngest aged egg whites I’ve used is around the 12 hour mark. I keep them covered on the counter usually overnight and I use them the next day. I haven’t had any problems with them yet *knocks on wood*.
Do you know where you went wrong? Egg whites beaten too long? Not folding enough? Folding too much? Overexcited? That last one is usually my problem Ok, sorry for the novel.

By: Mardi@eatlivetravelwrite

Mardi@eatlivetravelwrite — Thu, 11 Mar 2010 03:26:20 +0000

Hey Jenn, thanks for commenting! I have just had TWO flops of attempts in the last two days so hopefully third time is a charm and here’s hoping that my run of good luck with them had not ended!

By: Jenn

Jenn — Thu, 11 Mar 2010 02:51:44 +0000

I know EXACTLY how you probably felt when you saw your petit macarons with smooth, flat tops, and the quintessential “feet”. It took me four attempts to understand that I was beating the crap out of my egg whites. Now i’m less zealous and more zen when I make them. My overexcitement overtook me the first few times. Funny though, my sister and husband both only needed One try to perfect. Oh well, sometimes lessons are learned best the hard way. Felicitations

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Thu, 21 Jan 2010 23:28:35 +0000

Tokyo Terrace – Oh I am sure it was the wine that did the trick!