gap

Yes, please link in your report when you can. I was due to be there this year but ended up having to bring the trip forward (we ended up in Paris in May/June instead). I'll never complain about a trip to Paris, but it would have been great to attend the show and competition.

What about panning?

I noticed on their website that they do the "So Good" magazine as well (which is in English). http://www.sogoodmagazine.com/ I do get this magazine (one issue every 6 months) and enjoy it

I used OCR software for the first macaron and can only suggest you scan at a high clarity. For the macarons since, I've been teaching myself the key words in French to make it easier for the rest of the book. Good luck

I like it . . . but as a disclaimer I grew up drinking lychee juice in South Africa. It probably needed a little more rose taste - the floral smell is there and a slight taste if you're looking for it, but it's probably not quite strong enough (I used rose water rather than the specific ingredient called for). I think they will work well for hot summer dinners when it's nice to end a meal with a refreshing taste rather than anything too heavy or warm. I took a lead from your earlier post and blended the lychees for a long time and then strained them as well to help create a smooth ganache.

Thanks. I don't read any French at all. The ingredients are pretty quick and easy to learn with the help of Google Translate - you can even write out the ones that come up often (for example, in the shell batter). Google Translate is also great for working out the fillings and the method for making the fillings. I had made quite a few macarons before trying the book, so once I have the ingredients and basic method, I can pretty much work out what's going on. But Google Translate is a great resource as is this forum - there are quite a few people who do know French ingredients well who are always happy to help.

I like it . . . but as a disclaimer I grew up drinking lychee juice in South Africa. It probably needed a little more rose taste - the floral smell is there and a slight taste if you're looking for it, but it's probably not quite strong enough. I think they will work well for hot summer dinners when it's nice to end a meal with a refreshing taste rather than anything too heavy or warm. I took a lead from your earlier post and blended the lychees for a long time and then strained them as well to help create a smooth ganache.

Finally had a go at the Ispahan. They're for a party this week and I think the lychee, raspberry and hint of rose will be refreshing at the end of the dinner - just what's needed given we're moving into the warmer months now

Passionfruit ganache without cream is another great one (use milk chocolate)

I would say get the half sphere polycarbonate mould - by far the easiest to demould and clean

Thanks Kerry, now I've just got to find some kitchen time to try them

OK, with the help of Google Translate and my wife's school French, I'm pretty sure I've got the jelly sorted (needs to be frozen before being placed in ganache) and the lychee ganache worked out (drain the syrup before puree'ing the fruit). Still not sure about the rose essence The book asks for "d'essence alcoolique de rose" which is apparently available from a pharmacy or a bio store (health store?). On Google Translate, this shows up as "Fuel alcoholic pink" . . . so I'm not too sure about Google's accuracy on that one. I'm thinking it must be rose essence with an alcohol base which sounds like the rose essence we would buy in a supermarket in Australia. Any help on that last ingredient would be greatly appreciated, otherwise I'll add rose water and rose essence to taste Cheers

Hi Kerry - my French isn't great and I was wondering if you could lend a helping hand? For the Ishpahan, does the rapsberry jelly set solid? Of did you pipe it into the middle of the ganache? And when making the lychee ganache, I THINK the directions are to take 400g of lychees in the syrup they come in and puree all together and then scale out 240g (going from memory on the weights)? One last query - the rose essence that is used . . . did you use standard rose water or rose essence (which is maybe stronger??) If anyone else has the book and can help with translations it would be much appreciated Cheers

Ahhhh, that makes sense. I'll have to keep an eye open for some . . . Cheers

I had a go at the Menthe Fraiche tonight. Not sure what "Pipermint Get" was and couldn't get a translation on Google Translate. In the end I cold infused the mint for 24 hours and then chopped it up into the mixture after it had been boiled and combined into a ganache. Very minty and fresh tasting

Salted butter caramel (at least I think that's the translation of Macaron Caramel Au Beurre Sale)

Sounds like you've got it worked out!!

My copy of Macaron just arrived. It was 5 weeks late from Ireland (where a friend was receiving/forwarding it for me) and I was beginning to give up hope. Time to make Google Translate my homepage!!

Cool link - thanks for that

I'll bite - what's the difference between a pie and tart?

Cool experiment - thanks for sharing

Would love to have one (I can think of many things I could use it for) but the price tag is just too large. Hopefully there are plenty of other owners out there who can post recipes to help me justify buying one

I have no idea if they stock it, but the Melbourne Food and Ingredient Depot has many cool, weird, wacky ingredients . . . all the powders and potions etc http://www.mfcd.net/ If it's not on their website, try giving them a call - sometimes they have stock that's not listed on the web.

Sebastian - thanks for your detailed response. And both were well crafted messages - like you said, it was always going to be a tricky topic to dance around

Sebastian - having followed your various posts for a few years, I'm pretty sure you wouldn't say that without some scientific backing. Is there anything available publically on the topic?