tag:blogger.com,1999:blog-1109156418408620201.post268682871153566551..comments2023-05-23T02:58:55.446-07:00Comments on The Food Groupie Club: Bouchon French MacaroonsStephen and Sarahhttp://www.blogger.com/profile/08522321557643680936noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1109156418408620201.post-45672119389369455162021-02-08T13:41:47.056-08:002021-02-08T13:41:47.056-08:00Hi there, your photos and instructions seemed grea...Hi there, your photos and instructions seemed great. Not sure why, maybe the high altitude and a desert climate they were a fail. :-( I'm going to continue to research why mine were so bad!Anonymoushttps://www.blogger.com/profile/00763892608756920891noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-54569677567926487402015-11-07T04:39:05.777-08:002015-11-07T04:39:05.777-08:00What other types of filling do you recommend? I al...What other types of filling do you recommend? I also wonder when a good time to add the food coloring would be. Thanks! Btw, love the clear binder sheet with circle idea!Peonyhttps://www.blogger.com/profile/02841069436728739409noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-71786800636160169842015-05-27T19:16:45.060-07:002015-05-27T19:16:45.060-07:00I also wondered at what point food color is best a...I also wondered at what point food color is best added to batter. Help, plz. Thx.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-84644366070526733842014-01-11T10:25:50.334-08:002014-01-11T10:25:50.334-08:00If you do add food color to the batter (because le...If you do add food color to the batter (because let's face it, they're so lovely in every color of the rainbow at Bouchon and Laduree!)...at what point in the process is the best to do so?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-36209660431300816222013-03-28T10:29:29.927-07:002013-03-28T10:29:29.927-07:00the butter cream will last several weeks, the cook...the butter cream will last several weeks, the cookies do stale quickly. They are best used on the same day, next day max. if you aren't going to eat them right away you can freeze the unfilled shells and they will keep for a while that way.Stephen and Sarahhttps://www.blogger.com/profile/08522321557643680936noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-76307086639293348012013-03-27T14:58:54.723-07:002013-03-27T14:58:54.723-07:00I am going to make these with my friend! How long ...I am going to make these with my friend! How long can you keep the cookies and creme in the refrigerator?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-4031742092130811592013-03-07T11:13:48.687-08:002013-03-07T11:13:48.687-08:00Love your post! I'm literally making these rig...Love your post! I'm literally making these right now .. thanks for the tips and photos!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-39426230577701634732013-03-03T06:03:15.709-08:002013-03-03T06:03:15.709-08:00The same thing happened to me. I over beat the eg...The same thing happened to me. I over beat the eggs because I was worried they would be too soft...ended with thick & sticky batter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-26915917591075732332013-02-23T22:18:47.852-08:002013-02-23T22:18:47.852-08:00I've never had that happen before. When I'...I've never had that happen before. When I've made macaroons and had consistency issues it was always too runny, not too think. The only thing I can think of is too much almond flour for the amount of eggs whites you used. Or you didn't beat enough volume into the egg whites. Either one of those could make it too thick. Stephen and Sarahhttps://www.blogger.com/profile/08522321557643680936noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-38363555930021940932013-02-23T15:47:21.766-08:002013-02-23T15:47:21.766-08:00How come my batter mix is more like dough than run...How come my batter mix is more like dough than runny batter? convolutionxhttps://www.blogger.com/profile/14663069881424338691noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-53563428172668285222013-02-04T16:05:43.973-08:002013-02-04T16:05:43.973-08:00Hi! Great to know. I was in Paris in December and ...Hi! Great to know. I was in Paris in December and took a class to learn how to make these amazing and tricky little cookies. One trick we learned was to draw all the circles on a white notebook binder size piece of paper and then put in a clear plastic sleeve for a template. All we did was slip the template between the cookie sheet and the parchment paper and as you can see the circles though the parchment paper you just pipe the cookies. After piping carefully pull out the template and you are ready to go with the next cookie sheet. No more spending the time drawing all those circles. Save in the clear plastic sleeve for the next time.TerryDnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-11527650271142862512013-01-28T22:46:17.833-08:002013-01-28T22:46:17.833-08:00I can totally relate to you! I fell in love with t...I can totally relate to you! I fell in love with the macaroons in France (Laduree:) from the first time I had them. The macaroons at Bouchon Bakery are the closest I've had to the once in France. I've been wanting to make TKs recipe ... great posting and pictures, I cannot wait to try this out!<br /><br />-CrystalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-70391002964246866942013-01-05T17:18:21.372-08:002013-01-05T17:18:21.372-08:00Have you been able to look through his new Bouchon...Have you been able to look through his new Bouchon Bakery book? Best book ever!! and it has the recipes for the oh oh's and cream puffs. I've made both and they are killer. Glad the macaroon recipe helped :)Stephen and Sarahhttps://www.blogger.com/profile/08522321557643680936noreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-6044927792225202922013-01-04T12:02:45.291-08:002013-01-04T12:02:45.291-08:00just got back from NYC and went to Bouchon twice j...just got back from NYC and went to Bouchon twice just for their macaroons. i was hoping i could find a similar recipe, but i've hit the jackpot with your posting!<br /><br />wanted to thank you so much. now i can make my favorite macaroons again and again. (btw, my favorites are their vanilla and pistachio!)<br /><br />next time also try Bouchon's Cream Puff and Oh Oh's (a twist on the Hostess version of the Ho Ho's, but much better!)<br /><br />thanks again and Happy New Year!KLenoreply@blogger.comtag:blogger.com,1999:blog-1109156418408620201.post-47732964326497825862012-10-14T13:02:08.223-07:002012-10-14T13:02:08.223-07:00Thank you for this!! Made perfect macaroons!Thank you for this!! Made perfect macaroons!Anonymousnoreply@blogger.com