After a boatload of failures I have finally had some success with macarons! Why make just plain ones when you can make pandas!
oh i love those! i had a panda bear (stuffed animal) way before it was cool 
and they're complete with a little tail -- you ROCKED it! those are the best
@Pastrybaglady your are one of the grand explorers in fun things to eat! Those are so cool!
{and If you can't find any imported panda paste, I'll get you some Alaskan grizzly bear extract next time one wanders into the yard.}
AI read a really good blog post about how there are so many macaron myths. I made these on a rainy day, I did not age the whites, I used eggs straight from the fridge, I added all the sugar at once before whipping the meringues into really stiff peaks. I think over mixing was my main issue as well as scooping from the bottom of the bowl into the pastry bag instead of scraping the batter in. I think I kept catching unmixed meringue around the edge.
I've never heard of pandan paste but I love the idea of pandarons! What is that flavor exactly? MB I think I'll let you blaze the trail with grizzly bear extract
APandan paste is an extract from a pandan leaf, an Asian ingredient we can buy in Australia. Try a Chinese grocery store. It's amazing, a mix of nutty vanilla flavour and aroma. It's often coloured quite green to enhance its natural pale green colour.
I made a gateau base last weekend with pandan paste in a coconut-enhanced dacquoise and it was delicious. It gives a lovely, slightly mysterious flavour.
And your macarons are divine, by the way! The cutest things I have ever seen.
I am one of those who does everything precisely by the book to make macarons...but I agree the amount of mixing is critical, I work the batter until it forms a v-shape falling from the dough scraper that I mix with.
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Pandan paste is an extract from a pandan leaf, an Asian ingredient we can buy in Australia. Try a Chinese grocery store. It's amazing, a mix of nutty vanilla flavour and aroma. It's often coloured quite green to enhance its natural pale green colour.
I made a gateau base last weekend with pandan paste in a coconut-enhanced dacquoise and it was delicious. It gives a lovely, slightly mysterious flavour.
And your macarons are divine, by the way! The cutest things I have ever seen.
I am one of those who does everything precisely by the book to make macarons...but I agree the amount of mixing is critical, I work the batter until it forms a v-shape falling from the dough scraper that I mix with. HA I thought you were taking the mickey. I had to look it up on the internet. It said that the leaves are also called screwpine.
You can learn something new everyday. Ok never mind on the extract then. 
AWinniemog, I will be on the hunt! Is it native to Australia? I'm Asian but have never heard of it. If you don't I will be copyrighting "Pandarons"!
AOk, pandan paste is from Southeast Asia, most tropical parts. I don't think it's from one particular country. I buy it from my local Chinese grocery, but I live in a very Chinese part of Melbourne Australia, fantastic food and ingredients!
Knock yourself out with the name pandarons - but remember me when you're famous! And when you drop in to Melbourne in your private jet with your glitzy entourage, perhaps you can bring a couple of pandarons, just for old times sake....
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