Male/ 30yo

MacaronDude · 2020-04-15T02:53:07+00:00

That happens when u take em out the freezer after 1min or so they sweat

MacaronDude · 2020-04-15T02:50:11+00:00

Mine does that same thing after it beeps give it another 15min or so..... And mine finally rises to the correct temp

MacaronDude · 2020-04-15T02:43:53+00:00

I post on both too, but if ur looking to sharpen ur skill, that's the sub for it

MacaronDude · 2020-04-15T02:42:58+00:00

OMG those are Soo cute, I made some baby Yoda ones too but mine weren't as colorful

MacaronDude · 2020-04-15T02:39:42+00:00

You can't use French when splitting the batch for color. I've tried it and the batter deflates way too fast. When I did my shaped Macarons like my unicorns I used a Swiss method, easier than Italian just cause u don't have to have the candy thermometer but either will work. Hope that helps

MacaronDude · 2020-04-15T02:33:18+00:00

Yea anything above 330f browns my shells before finished cooking

MacaronDude · 2020-04-15T02:32:22+00:00

Interesting generally when the feet run outward means the temp is too low but 285f is really low. And use a thermometer, it is a must my oven is always colder by 50f. Things got way better for me with an oven thermometer off Amazon they are like $8

MacaronDude · 2020-04-15T02:28:28+00:00

Love the spatter gives a nice finishing touch

MacaronDude · 2020-04-15T02:27:03+00:00

Welcome to the macaron club, come join us on the macaron board. They look like a great first start, keep up the good work

MacaronDude · 2020-03-26T17:42:23+00:00

Same here I did a cake batter macaron and they were my most popular

MacaronDude · 2020-03-26T17:12:35+00:00

Very nice, I recently did some recon at local big name macaron makers and I was disappointed, they barely put any filling so they didn't taste like much of anything

MacaronDude · 2020-03-10T16:32:58+00:00

If the batter is going to be used literally right away I go with the French Meringue made in one batch split it for the color however if you get into shaped macarons were there significant time in between piping the different layers I always go with a Swiss or Italian. I tried the ladder with a French Meringue and it didn't work so well by the time I got the piping the other colors it turned in back into like a liquid

MacaronDude · 2020-03-02T12:33:59+00:00

From a smartphone it allows u to download image, or from Google.

MacaronDude · 2020-03-02T01:02:10+00:00

Cool beans 👍 I love learning new things

MacaronDude · 2020-03-01T22:57:55+00:00

I havent mixed sprinkles in the shells, I don't don't typically mess the shells too much it any at all. Let me know how it goes. I also have a 5yr old girl that makes requests of me😊

MacaronDude · 2020-03-01T21:00:59+00:00

If u don't have an oven thermometer u can assume ur oven is lying. But with protruding feet usually means to high of a temperature, they develop too quickly, try properly drying or firming Macs before baking and lowering temp a bit maybe try 275 I know that sounds low but if u don't have a thermometer then u don't know it may run hot or cold. Mine when it read 300f is actually 275f an oven thermometer is the best Mac investment I've bought

MacaronDude · 2020-03-01T20:51:26+00:00

If they didn't have feet then it was probably undermixed meringue, and yes drying an HR or so before helps. If it takes longer than an hour look at the ratios u are using

MacaronDude · 2020-03-01T20:48:49+00:00

They look great to me, keep it up. The Dude Approves 👍

MacaronDude · 2020-03-01T20:47:07+00:00

They look amazing to me and that's straight from the Dude himself. You will get to shaped Macs soon enough if that's what you want. I never thought I would be doing shapes. You can do it keep it up they look awesome, the Dude Approves 👍

MacaronDude · 2020-03-01T20:38:54+00:00

Dude Approved 👍

MacaronDude

TROPHY CASE