tag:blogger.com,1999:blog-3738016939467433054.post748563242507771274..comments2023-10-15T03:37:08.468-07:00Comments on In The Kitchen With Honeyville: Perfect French Almond Flour Macarons RecipeIn The Kitchen With Honeyvillehttp://www.blogger.com/profile/17616215829230863648noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3738016939467433054.post-22899693564939048462014-02-03T13:26:24.952-08:002014-02-03T13:26:24.952-08:00The translation for the powdered egg whites are 2 ...The translation for the powdered egg whites are 2 Tsp = 1 reconstituted egg. So if the recipe calls for 2 Tbsp of Egg White Powder, that equals 3 egg whites. In The Kitchen With Honeyvillehttps://www.blogger.com/profile/17616215829230863648noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-89965623152345355892014-02-03T13:11:25.391-08:002014-02-03T13:11:25.391-08:00What if I don't have powdered eggs? How can I ...What if I don't have powdered eggs? How can I translate the powdered into fresh?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-21125695000237862132013-12-04T09:58:28.973-08:002013-12-04T09:58:28.973-08:00I have just revived my foray to the finicky world ...I have just revived my foray to the finicky world of macaron baking. I have been using Honeyville's almond flour since day one but I have not tried using the dried egg whites only method which will eliminate having to "age" the egg whites. One book I have suggested to add 2teaspoons of it to a cup of egg whites that is why I bought it. Big Honeyville fan here!! I will try the egg white version today, hopefully my macarons will have that elusive "foot" or ruffling which is the hallmark of success when making these delicious treats.Lora Bradyhttps://www.blogger.com/profile/06722491540822913044noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-41977495097960996282013-08-24T05:55:56.212-07:002013-08-24T05:55:56.212-07:00i've got this bookmarked. every other recipe ...i've got this bookmarked. every other recipe i've seen has been...daunting. this makes it realistically doable. thanks for posting it. :)Laurahttps://www.blogger.com/profile/13826932635166933072noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-70171679428021268002013-08-23T14:01:41.703-07:002013-08-23T14:01:41.703-07:00I used regular food coloring or gel coloring will ...I used regular food coloring or gel coloring will work as well. Just a few drops to my taste. Add them when you add the flavoring. Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-57403392262387992432013-08-23T11:37:03.231-07:002013-08-23T11:37:03.231-07:00Some of the photos show pink and yellow one yet yo...Some of the photos show pink and yellow one yet you do not mention food coloring. What did you color them with? Do you add the coloring at the end with with flavorings/extract? If not, at what point do you add the food coloring?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-90524554918303346922013-08-23T10:44:30.874-07:002013-08-23T10:44:30.874-07:00Laura,
Thank you! The centers turned out perfect! ...Laura,<br />Thank you! The centers turned out perfect! Give them a try. This is probably one of the best recipes I've used for the macarons. Xoxo!Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-15499050973019548902013-08-22T16:38:17.479-07:002013-08-22T16:38:17.479-07:00I had no idea Honeyville sold almond flour. This ...I had no idea Honeyville sold almond flour. This is one of two things that has prevented me from diving down the macaron baking hole. <br /><br />I've gotta ask, how did the centers turn out? You got perfect feet on those cookies!Laurahttps://www.blogger.com/profile/13826932635166933072noreply@blogger.com