tag:blogger.com,1999:blog-7734774.post7792784292010933536..comments2024-02-25T17:39:06.212+08:00Comments on Foodagraphy. By Chelle.: Lime curd macaronsMichellehttp://www.blogger.com/profile/03510922565884178891noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7734774.post-19259292044312792382011-07-31T14:34:17.995+08:002011-07-31T14:34:17.995+08:00hope u enjoy it!hope u enjoy it!Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-6486160067266747692011-07-29T05:56:59.127+08:002011-07-29T05:56:59.127+08:00Going to try this recipe tomorrow! Looks great! Going to try this recipe tomorrow! Looks great! Hungry Hosshttp://twitter.com/HungryHossnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-20307965238679631092011-05-31T05:10:45.435+08:002011-05-31T05:10:45.435+08:00Hi Michelle. I know it's supposed to be a sec...Hi Michelle. I know it's supposed to be a secret, but I was wondering if you might email me the method anyway as I don't always have the full amount of time for drying. Also, after you overdry it and while you wait for the oven to come up to baking temperature, do the macarons deflate and wrinkle from having formed a skin and expanding from hot air then losing it? Thanks!Xiaolu @ 6 Bittersweetshttp://www.6bittersweets.com/noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-27129699174479474102011-05-29T23:15:26.617+08:002011-05-29T23:15:26.617+08:00I usually make just a dozen or so for "sampli...I usually make just a dozen or so for "sampling" purposes. honestly speaking, i still find macaron shells from recipes a tad too sweet. That's why i usually favour a sharp filling e.g. raspberries, passionfruit or lemon, and of course the lime ones you used here! Tahiti limes are in season now so they seem like an excellent choice to experiment with! <br /><br />The recipe from travellingfoodies (Alan)http://travellingfoodies.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-21728648099650742942011-05-29T09:38:45.263+08:002011-05-29T09:38:45.263+08:00u dont actually have to use too many egg whites. m...u dont actually have to use too many egg whites. my usual batch only produce about 20ish~30 macarons?<br />oh really, is it a known technique? i have no idea but it's surely a really good one. (:Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-74060645142734715292011-05-28T23:14:23.447+08:002011-05-28T23:14:23.447+08:00lovely shells! I still don't have the guts to ...lovely shells! I still don't have the guts to try the italian meringue method due to the sheer number of macs one has to make each time! What's the mininum number of shells you have to bake to make a decent sucre cuit? I tried it before and ended up burning the syrup for the italian meringue when i downscaled the recipe by too much :(<br /><br />drying shells in a pre-heated but turned travellingfoodies (Alan)http://travellingfoodies.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-45502441484122755992011-05-26T23:23:47.703+08:002011-05-26T23:23:47.703+08:00hmmm, i donno wor, cos lately i keep using italian...hmmm, i donno wor, cos lately i keep using italian method, so the feet always consistent. ^^ french ones, the natural dried one was flatter compared to when i oven dry them?<br /><br />really? haha thanks. im just playing around as usual (:Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-66974723380632574792011-05-26T14:24:27.063+08:002011-05-26T14:24:27.063+08:00Ooooo... You're makes are perfect! I wish I co...Ooooo... You're makes are perfect! I wish I could make them as good as this!Phuoc Huynhhttp://profiles.google.com/phuoc3noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-55884538790434111232011-05-26T10:09:28.144+08:002011-05-26T10:09:28.144+08:00haha actually no need to delete la but since u del...haha actually no need to delete la but since u deleted i dont mind oso hehe. anyway if im not wrong i THINK the feet when u dry like that vs. when u let it dry naturally will look different. i experimented it with my friend last time and it seemed that way. not sure whats yr observation. <br /><br />btw i totally adore yr pics nowadays, they're all so lovely. yr photography skills just get bossacafeznoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-8796183747319363172011-05-26T08:17:54.123+08:002011-05-26T08:17:54.123+08:00actually, del first, cos im on course today and wo...actually, del first, cos im on course today and wont have access to comp in case u want to del lol.Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-89047231394148567602011-05-26T08:11:48.780+08:002011-05-26T08:11:48.780+08:00thanks, i normally go to kitchenmusings for her ba...thanks, i normally go to kitchenmusings for her base recipe and then adjusted the proportion to suit my taste. u can refer to hers for starters (if u haven't that is!) ^^Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-16183521659680709562011-05-26T00:08:39.868+08:002011-05-26T00:08:39.868+08:00Mmm this looks fantastic! I just did a raspberry ...Mmm this looks fantastic! I just did a raspberry curd but it wasn't thick enough and so the macarons didn't have the pretty shape with visible filling. Will you share what macaron recipe you use?Xiaolu @ 6 Bittersweetshttp://www.6bittersweets.com/noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-61423372755285602482011-05-25T23:59:56.353+08:002011-05-25T23:59:56.353+08:00haha, now u just announced my method to the whole ...haha, now u just announced my method to the whole world, its supposed to be a secret u know :(bossacafeznoreply@blogger.com