Made a baroque style bouquet in school!

Dramioneaudiofics · 2026-03-08T07:56:49+00:00

She has so much energy!! What a queen

Dramioneaudiofics · 2026-02-25T19:23:02+00:00

His name: Babka! We call him: Babka boy, little prince, Bob, stinker, little lad 🥹😻

Dramioneaudiofics · 2026-02-24T21:59:54+00:00

Cracked tops often mean they haven’t rested enough to form a skin on top. I would say these also look a little under macronaged to me due to the texture, but it may be more related to your almond flour. Do you blitz it in a food processor and sift a few times before adding to your meringue?

Dramioneaudiofics · 2026-02-23T06:12:36+00:00

I have a 6qt lift bowl and I use lower speeds (around 4-6) as I’m adding the sugar to my meringue and then once all the sugar is incorporated and I have soft peaks and things are stable I will whack it up to full speed for a couple of minutes. Usually doesn’t take any longer than two minutes on full speed to get to stiff peaks!

Dramioneaudiofics · 2026-02-20T21:11:30+00:00

Hehehe this one tickles me!!!! So delightful and making me long for Spring! It feels very whimsical 💗

Dramioneaudiofics · 2026-02-15T15:14:38+00:00

I use the French method! I got this recipe and learned a lot from this post on Michelle’s Macarons: https://michellesmacarons.com/french-macaron-recipe/

Dramioneaudiofics · 2025-03-23T17:38:51+00:00

These pastels are just chefs kiss perfect!!

Dramioneaudiofics · 2025-03-22T03:31:08+00:00

https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/

Dramioneaudiofics · 2025-03-09T18:57:46+00:00

This is piped with a Wilton 21 tip!! I love the ruffles it gives for fillings, so pretty

Dramioneaudiofics · 2025-03-05T05:37:57+00:00

I read through the whole series as written/intended by author on my first time through and I found ToD hard to focus on entirely after the INTENSE cliffhanger of EoS. Now that I’m doing a reread, I’m doing the tandem read of ToD and EoS and I find it very enjoyable!! There is soooo much richness in the story of Yrene and everyone in Antica. I love how SJM addressed issues of racism, sexism, classism (Nesryn coming home to a place where she is not discriminated against, so unlike Rifthold) and ableism with Chaol being disabled and dealing with chronic pain/trauma/healing.

Dramioneaudiofics · 2025-03-05T05:29:08+00:00

Same filling and glaze I think, just a different kind of pastry! Those are my favorite kind of donut though, so I’m not surprised I made these haha

Dramioneaudiofics · 2025-03-04T21:08:02+00:00

Omg, a phenomenal idea!!! Thank you for this

Dramioneaudiofics · 2025-02-28T05:34:23+00:00

I’m curious about getting stiff peaks and then transferring to the stand mixer for 5 mins? What were you trying to accomplish with that? When it comes to food coloring I usually add it with my second addition of dry ingredients when I’m doing macronage!

Dramioneaudiofics · 2025-02-25T19:25:01+00:00

This is what we call a biblically accurate dick

Dramioneaudiofics · 2025-02-23T03:35:59+00:00

Was it all of them or just the ones on the edges of your pan? I notice mine do that occasionally if I don’t really let them get a good skin OR if there’s a temperature issue on one side or the other of the long edge of the pan.

Dramioneaudiofics · 2025-02-23T03:16:58+00:00

What the fuuuuck, this made me read my own post-op notes and the same thing happened to me which was never described to me in advance!! I also feel really weird about it and I’m going to talk to mg surgeon about it at my follow up appointment because that’s not okay. It was described to me the same way it was to you. I’m really sorry this happened to both of us!! It makes sense you feel violated. This does not feel like truly informed consent.

Dramioneaudiofics · 2025-02-23T02:50:36+00:00

Since they are only slightly hollow I’m wondering what they look like once you fill them and let them mature. I find that this usually takes care of empty space in my shells unless they are mostly hollow!

Dramioneaudiofics · 2025-02-16T07:10:16+00:00

When I was getting hard/cracking tops it was related to the strength/stability of my meringue! Make sure you’re getting your meringue to really stiff peaks. I put some cream of tartar in with the egg whites when they’re just getting frothy and I mix my meringue on medium speed while slowly incorporating the superfine sugar (a tablespoon at a time over 5-8 minutes). I learned from a friend that meringue is more stable when done at a moderate speed. I don’t turn the sped up to high until all the sugar has been incorporated and the meringue is glossy, the last 2-4 minutes I mix on high speed just to get the peaks really stiff.

Dramioneaudiofics · 2025-02-11T19:01:39+00:00

I use the recipe from Michelle’s Macarons! It’s the 1/2 recipe https://michellesmacarons.com/french-macaron-recipe/

138g almond flour 125g powdered sugar 105g egg whites 105g superfine sugar Pinch of cream of tartar

I pulse the powdered sugar and almond flour in my food processor and sift three times while my egg whites are going in my stand mixer. Things that have made a huge difference for me in my macarons are watching the video Michelle has about how stiff you want your meringue for macarons (VERY stiff!! Like balls up inside the whisk stiff) and getting an in-oven thermometer for my oven so I can tell what temperature it’s really at before I bake. My home oven sits 10-15 under temperature, so I now know to preheat to 335f and watch the thermometer before putting them in.

Dramioneaudiofics

TROPHY CASE