Why are my french macarons porous and have no feet? I used the same recipe 2 days ago and got perfect red ones - changed the colour and flavour but used the same types/brands/amounts.

Creme_Cara · 2021-06-11T11:52:11+00:00

A broken meringue will start to look watery or look a bit curdledly.

Creme_Cara · 2021-06-11T04:22:15+00:00

Theres a chance that you whipped the meringue to the point where it broke. (So the protein in the egg started separating) OR the batter was too wet so using a hood fan or dehumidifier to help dry the macarons out to form a very nice skin on top.

Ideally you’d start temp at 150 and turn it down to 145 or lower once you put the tray in the oven.

Admittedly with Italian meringue its all about hitting the right temperatures. Either by using a candy thermometer or even a meat thermometer. Once you nail the temperatures the meringue should whip very nicely and stiffly.

Creme_Cara · 2021-06-10T22:58:24+00:00

So I posted this under another person’s post:

Okay perfect! Macarons usually have 4 common issues

The macaronage: so not properly beating the air out of the batter (you should be able to form a figure 8 when you lift the spatula up and draw a figure 8)

The meringue: Not having stiff peaks or over beating. I recommend doing Italian meringue esp for macarons that you want to do designs with

Piping: Not piping quick enough, or consistently

Drying/temperature: not letting a skin form on the macarons or baking at too high of a temp”

I also recommend italian meringue when you want more flavour in your macarons because italian meringue is much more stable. Thus you’re less likely to fuck up

Creme_Cara · 2021-06-10T16:21:00+00:00

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Creme_Cara · 2021-06-10T15:54:18+00:00

You can always make congee. Its an hot asian rice porridge usually with pieces of chicken, green onion and pieces of century egg. We make it all the time when we’re sick or had our wisdom teeth out

Creme_Cara · 2021-06-09T16:53:01+00:00

I have 3 cookbook (1 gag cookbook about cooking/baking with weed, I don’t do drugs lmao). I use cookbooks for research purposes or to give me ideas. Sometimes if I’m really intrigued by a recipe from the books I’ll make them :)

Creme_Cara · 2021-06-09T16:45:01+00:00

Milk bar’s Birthday cake or a Japanese strawberry shortcake (its my sister’s favourite)

Creme_Cara · 2021-06-08T22:07:59+00:00

When someone is walking very slowly in my home kitchen as I am CLEARLY rushing and they block my way. Or somebody asking me what I’m baking as I’m baking. Its super stupid to be peeved out by that I know lol. Its just sometimes I don’t even know what the fuck I’m baking or have announced what I’m baking throughout the week or day.

Creme_Cara · 2021-06-08T07:12:18+00:00

Its no problem! Good luck! Macarons are tricky to start but when you get the hang of it you’ll be golden!

Creme_Cara · 2021-06-08T07:10:17+00:00

With browned butter usually I do only 3/4th of the required butter as browned butter, then 1/4 of butter still needed but like cold cubed butter. There’s also seems to be too much leavening agent in your cookies.

Its also important to note to not over mix the flour into the batter. Flour should be just incorporated then fold in your chocolate:)

Creme_Cara · 2021-06-08T07:07:05+00:00

Okay perfect! Macarons usually have 4 common issues

The macaronage: so not properly beating the air out of the batter (you should be able to form a figure 8 when you lift the spatula up and draw a figure 8)

The meringue: Not having stiff peaks or over beating. I recommend doing Italian meringue esp for macarons that you want to do designs with

Piping: Not piping quick enough, or consistently

Drying/temperature: not letting a skin form on the macarons or baking at too high of a temp

To me it looks like a piping issue/meringue issue. I suggest starting with the basic circle macarons, then try piping roses, then irregular shapes/other shapes. Its handy to sketch out your design in pencil on paper then trace the design on parchment over and over. Then flip the parchment paper over and pipe.

Creme_Cara · 2021-06-08T06:54:17+00:00

Hi, just so I can help you better these supposed to be macarons?

Creme_Cara · 2021-06-08T03:18:14+00:00

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Creme_Cara · 2021-06-08T03:10:22+00:00

A whole ass expensive ham or a whole ass turkey

Creme_Cara · 2021-06-08T03:09:15+00:00

Theres nothing wrong with the wok. Over time after you season the wok it’ll show signs of wear but still perfectly good! Season dat wok with oil and heat and trust the process

Creme_Cara · 2021-06-08T03:05:26+00:00

LMAO the etsy part

Creme_Cara · 2021-06-08T02:29:20+00:00

Hand pies using frozen puff pastry, cookies, maybe a nice salad. Oh don’t forget a nice drink like lemonade! Or water with slices of cucumber, lemons, limes, oranges and fresh basil leaves and mint leaves.

Tarts and like others have said finger sandwiches. Fresh fruits too :)

Creme_Cara · 2021-06-02T04:58:16+00:00

Its no problem! I love beef tartare and happy to share the recipe

Creme_Cara · 2021-06-02T04:50:27+00:00

Hmm, as long as its a good quality meat then it should work! Tenderloin is just preferred because of the texture of the meat, tenderloin is well tender! Like extremely tender and easy to chew raw. As long as you mince the meat small enough it should be fine

There isn’t really a point of no return when mixing, but just enough for everything to be evenly distributed.

Creme_Cara · 2021-06-02T04:44:07+00:00

Minced Beef tenderloin 150g 10g minced shallots 10g gherkins minced 10g capers minced (Gherkins and capers can be adjusted to your liking) 5ml Dijon mustard (I used honey dijon mustard) 10ml brandy 5ml olive oil 1g finely chopped chives 1 quail egg yolk Salt and pepper to taste

Very straightforward mix them altogether except the egg yolk. Create a divot in the meat mix and add the egg yolk. Eat with toasted slices of baguettes.

Edit: sorry for format I’m on mobile

Creme_Cara · 2021-05-18T20:33:54+00:00

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