10 latest comments posted

Macarons (the original French macaroons)	Great recipe but why are mine too flat? Comment #10056 posted on april 29^th 2012 at 23:12 by cm.
Flours	i want to use the equivelant to english plain flour in france so confused with the flour in france Comment #10059 posted on april 30^th 2012 at 14:44 by sandra.
Flours	I guess it's T55, but I'm not sure, anyone else ? Comment #10063 posted on may 1^st 2012 at 10:41 by jh.
Macarons (the original French macaroons)	What time of year are macarons served? Comment #10072 posted on may 3^rd 2012 at 06:26 by Hannah.
Macarons (the original French macaroons)	Anytime. Comment #10073 posted on may 3^rd 2012 at 10:15 by jh.
Real custard sauce (crème anglaise)	Would it be better to make this recipe or confectioner's custard to fill macarons? Comment #10085 posted on may 6^th 2012 at 01:44 by Bek.
Real custard sauce (crème anglaise)	This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard. Comment #10086 posted on may 6^th 2012 at 10:01 by jh.
Macarons (the original French macaroons)	Hope to cook them 2 morrow. I will be back with the results! Comment #10119 posted on may 12^th 2012 at 18:35 by ghfjdkl.
How to heat plates	I came across the Waterbridge Plate Warmer which simply sits on any tabletop surface and heats plates...no mees no fuss and the plates can't get damaged. HAve you seen this? www.platewarmer.com Comment #10131 posted on may 15^th 2012 at 00:09 by winterguy.
How to heat plates	It seems to be good, but probably a bit slower. Comment #10133 posted on may 15^th 2012 at 08:16 by jh.

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