tag:blogger.com,1999:blog-2809435229390094618.post4026230102588480026..comments2024-03-19T00:15:11.809-05:00Comments on butter tree: For the Big DayKatiehttp://www.blogger.com/profile/02728857878966566813noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2809435229390094618.post-40857444401763529712012-05-03T02:24:04.514-05:002012-05-03T02:24:04.514-05:00I always cry at weddings. It's kind of patheti...I always cry at weddings. It's kind of pathetic. If I had grapefruit mimosas well!... OK I'd probably cry more. They sound like they'd go straight to my head. Nice macarons!kalehttps://www.blogger.com/profile/12358916540074827919noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-78355450226462019832012-04-30T11:54:47.756-05:002012-04-30T11:54:47.756-05:00I love the color of the shells. Super recipe Katie...I love the color of the shells. Super recipe Katie.Oanahttps://www.blogger.com/profile/07296711384922987972noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-62443497666557921952012-04-28T18:01:25.830-05:002012-04-28T18:01:25.830-05:00Thanks, Em! I'm mostly interested in self-know...Thanks, Em! I'm mostly interested in self-knowledge at the moment, more from an epistemological angle than an ethics one, and mostly in the tradition of Wittgenstein, Anscombe, and maybe a little Kant, if that means anything to you. I hadn't actually heard of your father before (haven't had a chance to do much aesthetics), but he sounds as though he was an interesting man! I'm going to have to check out his work on psychoanalysis--my favourite class this year had a lot to do with Freud.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-49074279250015540362012-04-28T17:48:17.345-05:002012-04-28T17:48:17.345-05:00They are gorgeous macaroons!! You are such a fabul...They are gorgeous macaroons!! You are such a fabulous baker - its all I can do to stop my chocolate chip cookies spreading all over the place :). Your friends are very lucky indeed! :) oooh - ps - what sort of philosopy do you study? My dad was called Richard Wollheim and he taught philosophy of art. Have you ever read any of his stuff??Em (Wine and Butter)http://www.wineandbutter.com/noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-61296070954191959552012-04-25T19:34:01.015-05:002012-04-25T19:34:01.015-05:00I'll keep that in mind, Amy. I've ventured...I'll keep that in mind, Amy. I've ventured into window-sill gardening this year, and the basil plant I've had for a month has been wildly successful so far. I have macaron-related plans for it...<br /><br />I recommend David Lebovitz's <a href="http://www.davidlebovitz.com/2005/10/french-chocolat/" rel="nofollow">chocolate macarons</a> to start off. I think they're a little more foolproof than the Hermé formula. And you don't need to stick to his prune filling (I liked it all right, but it wasn't my favourite). Maybe some sort of banana buttercream would work?<br /><br />If you do try the praline macs, let me know how it goes! And feel free to pepper me with questions!Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-40062142030278298232012-04-25T19:29:03.092-05:002012-04-25T19:29:03.092-05:00Aw, thanks Talley. I spent a few hours Friday morn...Aw, thanks Talley. I spent a few hours Friday morning in that state while trying to get some writing done. By the afternoon, I somehow pulled myself together. I don't often mention this in my posts, but Octavian helps me in the kitchen <i>a lot</i>. I usually take charge of dessert, but Octavian does like piping macarons. Some of the prettier ones might be his!<br /><br />I'm sorry about your half-size oven! Italian meringue is definitely stable enough for you to be able to bake half a recipe in two rounds. After the first round, you just need to let the shells cool on the sheet pan for about 20 minutes and then very gently drag shells, parchment paper, and all off of the sheet pan. Then lay down new parchment and continue piping.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-10167987840551797662012-04-25T19:17:24.528-05:002012-04-25T19:17:24.528-05:00Lena, you're just a free spirit. I'm one o...Lena, you're just a free spirit. I'm one of those obsessive people who likes to follow a recipe to the letter. That works for technically demanding recipes like this one, but it means that I'm slow to discover new things in the kitchen.<br /><br />Anyway, with macarons, I think it's important at the outset to accept that your first couple of batches might fail. With my first batch, I forgot to add granulated sugar while I was whipping the egg whites, and I basically piped chocolate puddles onto the parchment. They weren't macarons, but my friends still enjoyed them.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-3382341445333537822012-04-25T06:04:23.707-05:002012-04-25T06:04:23.707-05:00Wow! You are a super friend. I've been scare...Wow! You are a super friend. I've been scared to try to make macarons ... but they are on my list. Yours look just lovely. My kind of wedding present. ;)A Plum By Any Other Namehttp://www.aplumbyanyothername.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-57086142542772294232012-04-25T04:33:31.395-05:002012-04-25T04:33:31.395-05:00these are just beautiful Katie! they are the prett...these are just beautiful Katie! they are the prettiest macs I've ever seen, such a great colour. and you've described the taste wonderfully - I can imagine what they must have tasted like.zoehttps://www.blogger.com/profile/08356650634156862552noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-72548506539182314572012-04-24T13:37:08.141-05:002012-04-24T13:37:08.141-05:00I know I said I love momofuku posts, but... I thin...I know I said I love momofuku posts, but... I think I may love macaron posts even more. Especially when the story behind them involves a wedding. How nice! The flavors sound especially intriguing here. It seems that each time you make macarons you put together (or at least Pierre Herme does) flavors that I have never thought of before. <br /><br />Also, your macarons always turn out so flawless. I've made simple almond macarons with buttercream or chocolate ganache a few times before but they never seem to look just right, like yours do. Maybe this summer I'll try and "conquer" macarons, haha. I still want to try out that macaron praliné à l'ancienne recipe!Amyhttp://themoveablefeasts.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-36257297669458798142012-04-24T13:34:22.623-05:002012-04-24T13:34:22.623-05:00I don't think you are allowed to make any apol...I don't think you are allowed to make any apologies, "These aren't the prettiest macarons I've ever made," not when you just whipped together a double batch of Pierre Hermé macaroons, which happen to have PERFECT little macaroon feet. They are absolutely beautiful, much prettier than the professionally made macaroons we had at our wedding (which I don't think anyone ate). You are such a great friend. i think if I had gotten that call I would have spent an entire day pacing around the apartment saying "oh my gosh, oh my gosh, all the people, I am novice, it's the biggest of biggest days, oh my gosh, oh my gosh." Your instructions are wonderful, but based on the size of my oven I think I'd need bake about 6 different batches and would need about 2656 extra sheet pans, really 1/2 sheet pans since that is all that fits. Perhaps I'll 1/4 the recipe, enough for just one pan. Lovely wonderful post Katie!Talleyhttps://www.blogger.com/profile/02526439207082547500noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-83275300068647168592012-04-24T12:51:55.522-05:002012-04-24T12:51:55.522-05:00Every time you post a macaron recipe (or a momofuk...Every time you post a macaron recipe (or a momofuku recipe) I want to run to the supermarket and buy everything I need to make them, but then I realize that I am a bit of a messy cook and probably would totally screw up. Maybe when I have finally learnt to keep my focus on one thing only I can give them a try. I'd love to be able to make them. But for now I guess I'll stick to admiring your macarons, and then maybe try a chocolate macaron when I feel adventorous.Anonymoushttps://www.blogger.com/profile/08466635844835174160noreply@blogger.com