Comments on: Magnolia Bakery Shut Down for a Day by NYC Health Department…

By: sydney129

sydney129 — Wed, 18 Jul 2007 08:28:47 +0000

I have always loved the macarons of Bizu, which is where I first tasted them. When the opportunity arose to try the macarons at Fauchon, I bought just one piece because I found it outrageously expensive [â‚¬3 for 1 piece – though it was about 2.5 times the size of a Bizu macaron]. Tried the rose flavor which was quite memorable. I just made sure to eat every last crumb because of the price. He he.

By: Maria Clara

Maria Clara — Mon, 16 Jul 2007 20:43:46 +0000

Like any other establishments, Magnolia Bakery did not escape discerning NY Department of Health – got nailed. Obviously, they have to comply with the Departmentâ€™s citations and guidelines in order to stay in the stream of commerce! I love fresh baked macarons with a cup of cappuccino. But do not have any plans to learn how to make them. I toyed with them twice and gave up that idea. Long story short I have had my fair share of frustrations.

By: kb

kb — Mon, 16 Jul 2007 14:17:19 +0000

Quite amusing that cupcake talk turned into macarons. Took a macaron class at Lenotre last May to finally settle the issue why the macarons of my past were not producing the “foot” (cookie base) a “correct” macaron should have even if it had the taste. The class definitely demystified certain issues. I’ll try the recipe once more before I email. I might fall flat on my face and turn beet red if I send you a dud :â€“)

By: Mandy

Mandy — Mon, 16 Jul 2007 13:15:59 +0000

i love bizu’s macaroons! well, they’re the only macaroons i’ve ever tasted. i love the vanilla ones. mahal talaga. but if you order a cup of coffee, they give you a macaroon. there’s this blogger from singapore, she’s an excellent baker:
https://brandoesq.blogspot.com/2006/11/macarons-au-sucre-cuit.html

By: alex

alex — Mon, 16 Jul 2007 08:00:56 +0000

does anyone know where i can get these macarons here in dubai?

thanks!

By: Alicia

Alicia — Mon, 16 Jul 2007 03:57:53 +0000

Many have tried and failed, but I agree, there must be hope!If anypne can do it, MM can! Personally I prefer the macaroons of Fauchon and Pierre Herme to Laduree but the packaging of Laduree is just so exsquisite , isn’t it? Anyway, I do love the current cupcake craze and think its just fanastc how all of these cupcake bakeries have opened up, bothe here and abroad. There is definitely a place in my stomach for both cupcakes and macaroons to happily coexist.. and I am definitely not impecabbly dressed!

By: Apicio

Apicio — Mon, 16 Jul 2007 02:02:14 +0000

There is a long on-going thread on baking macaron at e-gullet where those wanting to try their hands on this confection can pick up tips and share frustrations with their ilk. A common tip that may resonate with those whose eggwhite supply is too watery is to set them out in flat pans to dry them out a bit overnight. I guess you do this in the tropics in an airconditioned room. There was also substantial noise about augmenting fresh with powdered egg whites, I assume, towards the same end. I only tried it once when Bernachonâ€™s A Passion for Chocolate first came out and I can say than anyone who can pull off reasonable â€œsilvanasâ€ should have macarons well within his or her capability.

By: suzette

suzette — Mon, 16 Jul 2007 01:52:54 +0000

are the macaroons the same with the ones in bizu? oh i love the pistachio macaroons there, thirty pesos well spent…

By: nikka

nikka — Sun, 15 Jul 2007 23:50:15 +0000

MM, I have a French friend who tried to put up a bakery here and gave up after a year. He blamed it on the humidity and the water.

By: bluegirl

bluegirl — Sun, 15 Jul 2007 21:52:09 +0000

Marketman, don’t despair. There must be some way of making macarons in the tropics. There is a Singaporean home baker who is successful at it. And he/she (I’m not sure of the writer’s gender) has started selling them. Here’s the blogspot:

https://bossacafez.blogspot.com/

They look oh so tempting that I have thought of starting to check out for macaron recipes.