Comments on: The Macarons of Dalloyau (3rd of 6 Macaron Posts)

By: Marie

Marie — Tue, 20 Apr 2010 10:10:33 +0000

the macarons looks so yummy :D

By: Tiners

Tiners — Tue, 14 Jul 2009 04:33:40 +0000

hey guys, where could I buy ready made or ready to use fondant here in Metro manila? Im actually looking for one. help me! thanks :)

By: artisan chocolatier

artisan chocolatier — Sun, 28 Jun 2009 00:07:49 +0000

Ok BettyQ, I’ll make macarons next week

By: betty q.

betty q. — Sat, 27 Jun 2009 22:50:51 +0000

AC, MC, ECC and Connie C!!! (hoy, lahat kayo may C!!!)

Another home run flavour: just finished now…Choco-Banana macaron…masaaaaarap!!!!…cocoa macaron with choco-banana filling. This time I used the pastry cream I have leftover from eclairs…added ganache and banana compound. The pastry cream I used…custard powder mixed with milk and allowed to set and folded whipped cream into it with vanilla.

This is so exciting…coming up with all these flavours!

By: betty q.

betty q. — Sat, 27 Jun 2009 22:43:32 +0000

Hey AC: OMG! The Durian macaron …really beyond description!!!! It can be your signature flavour…that as well as the Cashew-Langka. I found durian chips at the Vietnamese store and I pulverized it. …added frozen durian to Sans Rival buttercream and ayyayayay…it is soooooo good! But the boys still prefer the Cashew-Langka macaron…that is our household signature flavour!

You are absolutely right…it makes me wonder too, why in the world people prefer those exotic “foreign” flavours when my Caucasian friends prefer our tropical fruits!

By: Lilibeth

Lilibeth — Sat, 27 Jun 2009 08:40:22 +0000

Your macaron flavors sound delicious and I will try it as soon as I get over my grief over Michael Jackson’s death. I am devastated right now since I was hoping he’d have a concert here in LA after his concerts in London and was actually dreaming about it. I have watched his concert only once. I just don’t have the enthusiasm to bake right now and all I want to do is go to UCLA or Hollywood where the fans have converged but it’s too crowded. Thank you for sharing your recipes.

By: artisan chocolatier

artisan chocolatier — Sat, 27 Jun 2009 00:08:44 +0000

BettyQ…I’m in Cebu. But yes, have had frozen durian several times. Honestly, frozen is how I can only take them!! My wife and mother-in-law however, like them fresh.

By: betty q.

betty q. — Fri, 26 Jun 2009 19:38:51 +0000

Oh, yes, Artisan! I am so glad that I am the ONLY one at home who cares for frozen Durian. it is soooooo good eating it frozen….like ice cream! This time I am going to makethis Durian macaron. I bought 2 frozen durians since I know I am going to eat 1. Artisan, I know you are in the Land of Durian or is it Davao? Anyway, have you tried freezing it and then eating it frozen?

Oh, MC. I found Langka chips at the Vietnamese store! I am also going to pulverize it and add this again to the Cashew-Langka macaron this week-end…also made the caramel filling with the browned butter…the one I e-mailed to you a while back! I can’t stop eating it with pan de sal. I already set aside a container for the Butter Pecan-Caramel macaron…don’t have Pili nuts over here.

By: Maria Clara

Maria Clara — Fri, 26 Jun 2009 16:30:46 +0000

BettyQ: thanks again for sharing your Filipino classic macaron flavors. Yes, langka is really good I can eat it fresh without any enhancer. With your suggestions it will bring out the langka flavor to par. With all this going around the world – the US rising unemployment rates, North Korea threatens missile attacks, unrest and deaths in Iran, the deaths of Farah Fawcett and Michael Jackson – both rest in peace. Macaron making will lift up my sagging morale and spirit and with your input it will be a delight to make them!

By: artisan chocolatier

artisan chocolatier — Fri, 26 Jun 2009 06:34:58 +0000

BettyQ…Ooooohhhhhhhh…….My wife will loooooooove me more if i start making Durian Macarons!!!! hahahahaha.

The Cashew-Langka and Coffee-Mangosteen sound awesome!!

Its funny that when we were living outside the country, we think of all this local exotic fruits, but now that we’re here, we forget about them and think more about the exotic foreign flavors.

I’ve been making the macarons for home consumption so far.