Mastering the Art of the Elusive French Macaron with Béné
Canadian Food Recipes; Preserving Canadian Food Practices
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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! [Read More …]
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GORGEOUS! Love the photos. I have been feeling under the weather but finally moseyed over to your blog to see if you were still up for making macarons…see you’ve become a master! So glad they turned out well.
Kelly
http://kelly.cybr.org
Isn’t it amazing, Kelly, how different Bene’s look from mine? But they were soooo yummy! I have made them three times since (my camera battery is MIA, so not blogging about it, yet… and each time was a bit better… but I still need a LOT of help! Thanks for checking in!
Hi Valerie,
I have enjoyed reading your blog site immensely and especially – “Mastering the Art of the Elusive French Macaron with Béné”. Thanks for linking to my blog site page -http://bakeitoff.blogspot.com – Macarons: Tips, Tricks and How to Macaronnage.
Yes, your macarons are so pretty? I can thoroughly relate to your story and getting feet for the first time and having your nose pressed up against the oven window. I have been through almost exactly the same as you describe. It is such a thrill. Once I could make then successfully, I also had an experience similar to Bénésharing my knowledge with my friends. As I had complied my notes for them to refer to later (and also as there has been so much interest in macarons on the Web), I thought it would be a good idea to share with others and hence my blog.
I am continually amazed at the number of visits to my humble blog from all over the world. I use statcounter (http://www.statcounter.com) and that’s how I found your blog. I am looking forward to seeing more of your adventures with macarons in the near future.
Cheers,
Corry
Corry Garam wrote:
Dear Canadian Foodie,
I loved your old site, the photography and the work you’ve been doing on it. Best of luck with your new website.
I did try to leave the message on your old site but it wouldn’t work for me. I have previously left a message on my own blog under your original comment that you sent (“The Daring Cook’s October 2009 Challenge: Violet Macarons…”) hoping that you would see it.
Thank you for your very kind words re: macarons tips and tricks on my site. You can email me directly at corry.garam@gmail.com if you prefer. I have re-read the recipe and realized that I didn’t put colour and flavours in. I have now corrected it.
For the macaron shells, I used only a few drops each of red and blue colouring until a pretty violet colour was obtained, I made it brighter than the required finished colour as it fades during cooking. I used 1 teaspoon violet flavour (Sevarome brand) in the ganache and added a few drops of coluring as above. The garnish on top was whole crystalised violets that I found in a speciality kitchen shop called Essential Ingredient in Melbourne, Australia. I suspect that this is also by Sevarome however it is not stated on the bottle.
I was lucky to get the violet flavour from a baking supplies shop in Melbourne. They said it was hard to get and only had one large bottle that was quite expensive. This I shared with my friends. I had been searching for a while on the internet all to no avail. You may be able to get it directly from the company in France is: – Sevarome- Z.A La Guide 1 43200, Yssingeaux Z.I. La Guide, France
Tél : +33 4 71 59 04 78
Fax : +33 4 71 65 54 24
Email: info@sevarome.com
Web: Sevarome.com
Cheers
Hi. Those are really lovely! I love to learn how to make macarons, too….would you know if I can also schedule a class with Bene? Where is she located anyway Thanks.
Meme,
Bene is a computer scientist and is currently expecting their first baby in about 6 weeks, so definitely out of commission for awhile. She is here, in Edmonton. She is very generous with her time and her knowledge. I have asked her to teach others for me, here, but she hasn’t been able to do this yet and her time will be much more precious to her now. I will send her your e-mail and let her know your question.
🙂
Valerie
waht kind of ur oven and what brand ? i meant this =)
I have two Kitchen Aid convection ovens.
🙂
V