Comments on: Coconut Macarons with White Chocolate-Mango Ganache

By: The Culinary Chronicles

The Culinary Chronicles — Mon, 06 Dec 2010 19:14:58 +0000

Hi janet1173! Some folks do have concerns about aging egg whites but the bacteria risk is quite minimal — but be sure you take some precautions. Use the freshest eggs you can get your hands on, place egg whites in a clean container and cover well, and store/age the egg whites in a cool place.

Cheers!

By: janet1173

janet1173 — Sat, 04 Dec 2010 16:59:29 +0000

Is leaving egg whites out for 24 hours safe?

By: The Culinary Chronicles

The Culinary Chronicles — Fri, 19 Nov 2010 05:09:06 +0000

@strandjss–Hello! Much thanks for stopping in!

@sparkysticks–I used unsweetened coconut for the macarons. Cheers!

@Isie–Beetroot macarons sounds so unusual and delish!!! I haven’t had too much luck with lavender in my pastries but you’ve inspired me to give them a try again Cheers!

By: Isie

Isie — Thu, 18 Nov 2010 12:54:31 +0000

I love macarons! You make them slightly differently to me, I boil my sugar with water and make an Italian meringue base for my almond meal. I will have to try this flavour combination though! Sounds delicious! Our current favourite(s) is beetroot macarons with raspberry buttercream or Lavender macarons with vanilla bean buttercream.

As to butt in and answer Sparkysticks question, I would say unsweetened, they are already very sweet and to get them to work your rations need to be 100% spot on. I would be very weary of adding any extra sugar…

By: sparkysticks

sparkysticks — Thu, 18 Nov 2010 00:47:31 +0000

Did you use sweetened or unsweetened dessicated coconut?

By: strandjss

strandjss — Wed, 17 Nov 2010 15:20:37 +0000

Oh dear – another great recipe. You know I was never a big sweet eater until I found this website. My hips have grown exponentially…..and so has my recipe collection.
thanks