tag:blogger.com,1999:blog-6202234701285349376.post3484496964748496145..comments2023-10-11T06:13:42.738-07:00Comments on CAKE ON THE BRAIN: CAKEBRAIN'S BLACK SESAME MACARONSCakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6202234701285349376.post-73934843316601629662010-11-02T21:49:05.227-07:002010-11-02T21:49:05.227-07:00Hi Anonymous,
Scroll down the right side bar to fi...Hi Anonymous,<br />Scroll down the right side bar to find a metric conversion widget.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-9981522850991244842010-11-02T16:13:19.646-07:002010-11-02T16:13:19.646-07:00They look awesome! Would you be able to provide me...They look awesome! Would you be able to provide measurements in u.s. measurements?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-50032155063613237022010-09-14T23:40:54.336-07:002010-09-14T23:40:54.336-07:00Anonymous,
I love a good buttercream...and so if y...Anonymous,<br />I love a good buttercream...and so if you want to go all the way, you should use a lot of butter and make Rose Levy Beranbaum's NeoClassic Buttercream or try a Swiss Meringue if you want to use egg whites to lighten up the texture. If you just want to get those macarons in your mouth quickly though, a simple buttercream using confectioner's sugar and butter will do. The Beranbaum recipe is on located my recipe tab. Martha Stewart's Swiss Meringue is nicely stable too.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-90215872796820115412010-09-14T12:10:11.105-07:002010-09-14T12:10:11.105-07:00Just curious, do you have a butterceam recipe that...Just curious, do you have a butterceam recipe that you recommend for this recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-16675771832641900022009-12-28T22:25:43.325-08:002009-12-28T22:25:43.325-08:00Hi Wendy,
aah. The dreaded cracked tops. I have ...Hi Wendy,<br />aah. The dreaded cracked tops. I have seen this before and sometimes it has to do with the age of the egg whites. If at all possible, you should have at least 3 day old egg whites. I separate mine and leave them in the fridge covered in a selaed tupperware container until I need them. Make sure your oven is accurate because if it's too hot, it might also cause cracking. You have to also ensure that the "skins" on your piped macaron tops have formed. Lightly touch the tops before you pop them in the oven. If they are sticky, they're too wet and need to sit out on the counter until they're dry to the touch. It's a pain, but that's the most crucial step of all. Good luck!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-53004193199001526332009-12-24T11:04:06.294-08:002009-12-24T11:04:06.294-08:00Hi ! I tried the black sesame macaron and I'm ...Hi ! I tried the black sesame macaron and I'm getting a problem of cracked macaron tops, I can see the feet forming but shortly after that, the tops started to crack down the centre.... do you have any advice for this situation? thank you! I envy your lovely Macarons!! - WendyKellylyChihirohttps://www.blogger.com/profile/15038006348141586375noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-21272171490391064962009-09-23T22:30:07.668-07:002009-09-23T22:30:07.668-07:00i am a big macaron fan...hand carried $300 worth h...i am a big macaron fan...hand carried $300 worth home from Laduree. can't wait to try your recipe.<br /><br />hope you'll join us at www.bakersmarket.com on oct. 3 in vancouverhappy bakerhttp://www.bakersmarket.comnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-7877478369121920732008-10-24T12:48:00.000-07:002008-10-24T12:48:00.000-07:00Olivia,If you want to use matcha, go right ahead.....Olivia,<BR/>If you want to use matcha, go right ahead...it should be no problem. Just measure to ensure that your dry ingredients' total weight is the same as the total weight of the almond/sesame mixture. Personally, I wouldn't try mango unless you have mango powder. The moisture content will render your batter too wet for the delicate macaron look of frilly feet and light crispy shell. However, that being said, I'm only speculating because macarons are so temperamental. Give it a try and see and tell me how it goes!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-87387400472468999272008-10-24T12:29:00.000-07:002008-10-24T12:29:00.000-07:00HmmmmI really wanted to try this recipebut realize...Hmmmm<BR/>I really wanted to try this recipe<BR/>but realized I have no seseme seed..<BR/>do you think it would work with green tea powder?<BR/>or maybe mango somehow..Oliviahttps://www.blogger.com/profile/15220850752112232208noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-23242827118673094202007-12-31T15:34:00.000-08:002007-12-31T15:34:00.000-08:00Hi,Thanks for visiting! Do try it. It's deliciou...Hi,<BR/>Thanks for visiting! Do try it. It's delicious.<BR/>Happy New Year!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-80137169244813976062007-12-30T05:06:00.000-08:002007-12-30T05:06:00.000-08:00A friend showed me your blog.. and i guess i gonna...A friend showed me your blog.. and i guess i gonna be a regular here from now on<BR/>U hve got pretty macarons here.. thanx for sharing the recipe.. <BR/>Hope to try this soon!<BR/><BR/>Happy new Yearkarlsfoodiehttps://www.blogger.com/profile/04043490161598686039noreply@blogger.com