Joni

Daniel..looks gorgeous..per the other thread...what coconut cake recipe did you use ?

Wendy...did you pipe them? Pictures please!!

Wow, Gary!! Thanks so much everyone. Off to try to find where to buy the confectionary cello wrap!!

The soft caramel recipe is absolutely delicious..and my friend, the caramel expert, says these are the best she has ever had. Now...I would like to make them as "party favors" (for about 60 people) for an event...how would you wrap them individually to make them appealing...in saran wrap?? Then put them in some bags with a ribbon? Or just cut them into squares and put them into small boxes?

How much creme de menthe do you think you need to add...I made some chambord..put about 2-3 TBLS in...could not taste it. Thanks.

chefpeon...magnificent!! So what is your tried and true choux paste recipe??

replaced the water -- do you mean the water that you dissolve the gelatin in or the chocolate? Or the water in the sugar, syrup mix?? Thanks!

I have some cassis syrup from Williams Sonoma...what measurement do you think I should use...and I would also like to know how much Chambord you used. Thanks!

Teepee.. wonderful marshmallows..what "instrument" did you use to swirl them? Also, I was wondering on the chocolates marshmallows, if folding in beated egg whites would help "fluff" them....

I did exactly that. Put a few drops of food coloring and swirl with a toothpick as you are putting the marshmallows into the sheet pan. For an extra effect, I added coloring to the starch/sugar mixture. It made the swirls a little bit softer and filled in any swirls that I didn't really like. ← Amy..so you put a little bit of the marshmallow into the pan, add some food coloring, put more on top? Or put the food coloring into the bowl and swirl? Sorry, am not quite understanding! Also read that Martha Stewart has it in her Dec magazine, but someone on Chowhound or somewhere said it was impossible todo..

I made peppermint ones...they were great right when I made them, but the next day it seemed like th peppermint flavor had evaporated! I used probably 1/4 tsp in half a batch. Re: swirling the colors...has anyone put the red food coloring right on top and then swirl them or how do you do this?

Elise.,..you don't happen to have the ingredients....this is a payperview site...is it made with corn or lyle syrup?

Patrick..your choc marshmallows look great..are the 1/2 cup chocolate for a full batch? Also..has anyone done eggnog marshmallows....perhaps use the DaVinci syrup-- would this work?

Thanks!! I will try your measurements with 1/2 the recipe for the pumpkin ones! I also bought concentrated apple juice (frozen) yesterday and thought of trying the concentrate to see if that would give it more taste.

Why wouldn't you use the full 1 cup of liquid with apple cider...I think the flavor might be better ...I made the pumpkin ones, but thought I would add more than 1/2 cup since the flavor was not very intense.

okay...what is the secret of getting them all the same size!!??? Just gorgeous macaroons!

pumpkin...sounds wonderful...about how much of the pumpkin puree -- 1/4 cup or so?

dexygus...thanks so much..you will make me a star at the next food gathering!

dexygus....if you wouldn't mind posting yours/Emily's recipe...that would be appreciated greatly!

alain...please tell HOW you did those magnificent looking marshmallows....the day after you made the marshmallows, the chocolate used, the dipping method...(on a fork perhaps?)..!! Fabulous!

Those are gorgeous...so did you just make each color one at a time and then pour on top of each other? BTW..has anyone made Kahlua ones or used a sweet liquor - Baileys, etc. in making marshmallows?

This is the Alice Medrich recipe I pulled from Food TV....I think you all might be thinking of another one perhaps?3 /4 cup sifted all purpose flour (3 ounces) 1/4 cup yellow cornmeal Pinch of salt 1/8 teaspoon baking soda 2 tablespoons unsalted butter, at room temperature 1 cup sugar, divided 1 egg yolk 1 tablespoon nonfat yogurt 1/4 teaspoon vanilla 2 eggs 1 egg white 1/2 cup strained fresh lemon juice Grated zest of 1 large lemon 1/4 cup all purpose flour Powdered sugar from dusting Position rack in lower third of oven and Preheat oven to 350 degrees. Spray a 13 by 9 inch pan lightly with vegetable oil spray. Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly. Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes. Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.

is the alice medrich recipe the one with cornmeal in the crust?

thanks...will take care of one thing tonight at least!

How long do these marshmallows last (I know someone told me when I gave her some she had them for 3 weeks...but I don't trust her judgment!).....I am making them as "favors" for a party on Sunday....can I make them tonight (Thursday), then cut and bag them on Friday for Sunday ?