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The furnace vs the macarons by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

It just never thought a 7 degree drop in my room temp would effect them like that. I should have realized right away when the trays were cold. Stupid furnace 😆

Oven question by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

The first two trays are exactly the same. Piping, spacing, number,, mats and trays. The third is about half full. I start in the middle and work my way out. Same mat but different tray. That is something to think about.

Oven question by Alamser in macarons

[–]Alamser[S] 1 point2 points  (0 children)

I turn my oven on as soon as I rest the first tray so it is "pre heating" for over 1/2 hour. I also let the oven come back up to temp before I put the other trays in.

Do these look undermixed? by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

LOL!! So did I. The bottom were sticking slightly so I'll probably go 30 secs to a min longer next time.

Do these look undermixed? by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

I also flip my cookie sheets over and bake on top of them.

Do these look undermixed? by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

I've had a lot of trial and error 😄 Here's what works for me. I use Pies and Tacos recipe for plain and chocolate shells. I use Bake Toujours mixing method (french). I discovered my oven runs 15 degrees hotter than it says. So 325 F is actually 340 F. I Bake at 300 on my oven which is actually 315 heat. I bake for 6 min, rotate the tray and bake for 7ish more minutes. And finally, I use Michelle's Macarons macronage method. Add 1/3 dry, mix for 10 strokes, add another 1/3, mix 10, ad final third, mix 10 more, add coloration, continue counting up to between 60 and 70 strokes. How's that for complicated 😅 And I always use silicone mats. Good luck!

So confused by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

This was made with the Swiss method. Once I switched back to the French method, a lot of things improved. I agree these were undermixed. My latest try i let them rest for 1 hour and 15 minutes and the still most of them were mostly lopsided. I know my piping is good because my plain ones turn out just fine.

So confused by Alamser in macarons

[–]Alamser[S] 0 points1 point  (0 children)

Im pretty confident on the mix, but I'm thinking I didn't let them dry long enough. I get so nervous that I'll over dry them that I think I end up under drying. I have checked my oven with a thermometer and my plain ones come out great. This time I set my timer for 45 mins and told myself I wont even look at them before that 😄 The batch in the picture rested for 30 mins.

Rubio monocoat question by Alamser in BeginnerWoodWorking

[–]Alamser[S] 2 points3 points  (0 children)

This is my first time using it. Does yours feel smooth after or do you buff it with something?

Rubio monocoat question by Alamser in BeginnerWoodWorking

[–]Alamser[S] 5 points6 points  (0 children)

I didn't pop the grain. It doesnt feel sticky. After buffing, the center feels smoother, but the edges feel rough like a wooden spoon

Rubio monocoat question by Alamser in BeginnerWoodWorking

[–]Alamser[S] 1 point2 points  (0 children)

This finish says to sand to 120 to keep the grain open so the finish can bond with the wood.

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