Comments on: On Chocolate Macarons

In reply to Anonymous. Not a bad idea at all, Anonymous! Thanks. - Joe

http://joepastry.com/2015/on-chocolate-macarons/#comment-128918

Under humid conditions, may I suggest using the Italian meringue method instead? The greater stability is why some pastry chefs prefer it to the French meringue.

http://joepastry.com/2015/on-chocolate-macarons/#comment-128880

In reply to Kimberly. Hey Kimberly! I think you should try it. My formula isn't as fussy as others. I think you stand...

http://joepastry.com/2015/on-chocolate-macarons/#comment-128868

I want to try making macarons so bad, but the humidity here in Houston, TX is so high, I'm worried they won't turn out right. We even have a dehumidifier in our house to balance out the percentag...

http://joepastry.com/2015/on-chocolate-macarons/#comment-128852