Comments on: The Daring Bakers Practice Their French Kissing – Cinnamon and Cream Cheese Macarons http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/ Mon, 20 May 2013 06:58:43 +0000 hourly 1 http://wordpress.com/ By: auld lang syne « Beautiful in His Time http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-12457 Sat, 31 Dec 2011 23:03:45 +0000 http://17andbaking.com/?p=905#comment-12457 [...] year, I was dying to make these cinnamon macarons with cream cheese filling and I spent all of yesterday slaving over the oven for them only to turn out looking like mush. So, [...]

]]> By: Isabel Kitchen http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-8918 Sun, 15 May 2011 23:36:23 +0000 http://17andbaking.com/?p=905#comment-8918 As always, these look delicious!
When I was six my babysitter told me that it was time for me to take my training wheels off (literally) I was afraid, but she assured me that the bike was so old and used the training wheels rose and didn’t even touch the floor anymore, til this day I don’t know if this was true, but it helped.

]]> By: Pudding Pie Lane http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-7488 Sat, 12 Feb 2011 12:52:21 +0000 http://17andbaking.com/?p=905#comment-7488 How do you get those macaroons to be so perfect and round? Mine always come out blobby and rectangular :(

They look great by the way!

]]> By: Amie http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-5045 Sat, 03 Jul 2010 10:28:30 +0000 http://17andbaking.com/?p=905#comment-5045 These look wonderful! I’ve been plotting to try making these for a while, and I do have one question. You said you aged your eggs for three days on your kitchen counter, right? D’you think it’d be at all possible to age them in the fridge? ;>.> I live in a blastedly hot area, and I’m worried about them going bad in the heat or something. o_o;

They really look incredibly delicious, and your photography is quite beautiful!

]]> By: Elissa http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-4667 Sat, 05 Jun 2010 22:30:07 +0000 http://17andbaking.com/?p=905#comment-4667 leslie – I sifted the almond flour and pushed every little bit through, so I didn’t have any pieces leftover. I used storebought almond flour so it was very, very fine. If you’re making the flour yourself and some pieces are too big to go through, I’d either grind it finer or discard the leftover pieces. I baked on parchment paper. Thanks for the kind comments :)

]]> By: leslie http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-4664 Sat, 05 Jun 2010 19:46:46 +0000 http://17andbaking.com/?p=905#comment-4664 Did you sift the almond flour and then discard the pieces that did not go through the mesh before measuring for the recipe? Did you sift the 10X prior to measuring? Did you bake on a silpat or just parchment? Love, love, love your blog. Keep up the fantastic work.

]]> By: Elissa http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-4127 Mon, 12 Apr 2010 04:34:04 +0000 http://17andbaking.com/?p=905#comment-4127 Elsa – Yup, almond flour = ground almonds. But it needs to be really, really fine. I used store bought almond meal which is as fine as flour, and even then I pulsed it some more in the food processor. There might be other reasons why your macarons were flat, but unfortunately, I don’t know a great deal about the science behind them, I think I just got lucky with mine! Wish I could be more helpful :(

]]> By: Elsa http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-4126 Mon, 12 Apr 2010 04:07:06 +0000 http://17andbaking.com/?p=905#comment-4126 They look great!! I tried them and they became pretty flat :( I have a question: Is almond flour = ground almonds? I think my almond+powdered sugar mixture wasn’t fine enough…

]]> By: Best Valentine’s Day of ALL TIME « anna cotta http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-3311 Tue, 16 Feb 2010 08:36:56 +0000 http://17andbaking.com/?p=905#comment-3311 [...] I said it!) I have attempted them before, only to receive horrible, foot-less disappointment. But Seventeen and Baking led the way to macaron nirvana. It was a long journey: five days of egg-aging, lots of sifting, [...]

]]> By: moonglowgardens http://17andbaking.com/2009/10/27/the-daring-bakers-practice-their-french-kissing-cinnamon-and-cream-cheese-macarons/#comment-2860 Thu, 21 Jan 2010 23:50:16 +0000 http://17andbaking.com/?p=905#comment-2860 Your macarons look fantastic!

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