Comments on: The Macaron Factor

By: Tis the Season… for Weihnachtsguetzli ! (Cookie time !) | MyKugelhopf

Tis the Season… for Weihnachtsguetzli ! (Cookie time !) | MyKugelhopf — Thu, 16 Dec 2010 09:54:25 +0000

[...] had my eye on Nicky’s Brombeerbusserl (vanilla shortbread cookies with blackberry jam), Wespennester (“my kind of macarons”), Pepparkakor (Swedish ginger biscuits) and cocoa hazelnut [...]

By: bernie

bernie — Mon, 08 Nov 2010 08:11:12 +0000

hi, this recipe sound delicious... just remember there is a difference between macaron and macaroons.

macaroons are a singular biscuit of course texture, macarons are two smooth biscuits sandwiched together. They have similar ingredients but are of different origins.

By: Ostap

Ostap — Sun, 02 Nov 2008 10:15:04 +0000

mmm...really delicious! tnx for the recipe!

By: Kaitlyn

Kaitlyn — Thu, 30 Oct 2008 17:32:31 +0000

It is about to rain today and this sounds like a fun recipe to make and enjoy! I use special dark chocolate for my macaroons, and then eggology eggwhites work wonderfully well too. I make at least a double batch, as these go so quickly! Thanks for the wonderful recipe and stories!

By: Dr Gary Martin

Dr Gary Martin — Thu, 24 Apr 2008 12:42:48 +0000

Ive just discovered macarons and love them, i also think the recipe you have here is what we call a macaroon in australia, nonetheless its sounds yummy

By: Scherneel

Scherneel — Tue, 10 Jan 2006 19:40:35 +0000

I'm discovering your blog, and I'm amazed!! Such beautiful photos and recipes :) I've discovered macarons with Mercotte's recipe, who left you a comment above! I'm now an addict!!