Comments on: Chocolate Macarons with Chocolate Buttercream Filling

By: First Ever Attempt on Macarons | delicioux

First Ever Attempt on Macarons | delicioux — Fri, 09 Sep 2011 07:47:10 +0000

[...] of art but the shell is crispy and importantly it’s YUMMY! I used this recipe from tastedbytwo.com and was very impressed with this easy recipe! Ingredients (Yield about 8 Macarons): [...]

By: Ms. Taste

Ms. Taste — Mon, 29 Aug 2011 08:48:54 +0000

4-6 days should do it!

By: michelle

michelle — Sun, 28 Aug 2011 11:07:03 +0000

looks good! roughly, how long do we age our egg whites?

By: Natalia

Natalia — Wed, 20 Apr 2011 15:42:28 +0000

Thanks so much for the great recipe. I tried them for the first time yesterday. The batter/mix didn’t fall into ribbons, but it worked perfectly and they turned out really great.

By: douglas

douglas — Tue, 23 Nov 2010 11:29:50 +0000

Hey just wondering, when you age your egg whites, do you leave it at room temp or in the fridge? Australia is undergoing summer at the moment

By: Meagan

Meagan — Thu, 29 Jul 2010 08:05:56 +0000

This recipe sounds amazing! Just wondering how many macarons one batch makes???

By: Connie

Connie — Fri, 09 Jul 2010 08:41:09 +0000

hmmm, mine turned out all weird. it was very deflated… and the batter didnt fall into ribbons, it was all clumped up…

By: wey

wey — Tue, 11 May 2010 13:17:24 +0000

was looking of macaroons and your site came up! and it looks so GOOD!
I’m going to make it this week!!! drool~
hopefully it’s as nice as your ms taste!

By: The Epic Macaron Adventure Continues… with a recipe :D |

The Epic Macaron Adventure Continues… with a recipe :D | — Wed, 24 Mar 2010 03:42:05 +0000

[...] idea of pistachio as I wanted James to actually eat them too. I kept searching until I found the Tasted By Two version. Seemed easy enough… and so the experimenting began! After maybe 10 batches I have [...]

By: Wendy

Wendy — Wed, 23 Dec 2009 05:27:23 +0000

Thanks again for the macarons! They are all gone now. You do realise that you’ve now started a trend and will have to keep us plied with sugary goodness.