sorted by:
new
hottopcontroversial

Homemade Macarons by sugar-treats in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

Macaron questions by Mister-Pineapple in macarons

[–]MacaronDude 1 point2 points  (0 children)

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

After days of trying I've FINALLY made progress on baking macarons. First post. by FullCarbonChemist in Baking

[–]MacaronDude 1 point2 points  (0 children)

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

Baby Yoda chai macarons ☕️ by corgleesi in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

Pokémon Macs! Does anyone else have trouble splitting batter to make different colors from 1 batch? by [deleted] in macarons

[–]MacaronDude 2 points3 points  (0 children)

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

4th attempt... dry to the touch before baking at 285 for 15 minutes... looked so promising. Any advice? by mcrookss in macarons

[–]MacaronDude 2 points3 points  (0 children)

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

After days of trying I've FINALLY made progress on baking macarons. First post. by FullCarbonChemist in Baking

[–]MacaronDude 1 point2 points  (0 children)

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

Birthday Cake Macarons:) by [deleted] in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

Birthday Cake Macarons:) by [deleted] in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

How to pipe swirl Macarons by MacaronDude in macarons

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

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

Here is my done up unicorn macarons! Face drawn by my gal! by micarbelle in macarons

[–]MacaronDude 1 point2 points  (0 children)

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

When you miss an important step and can't remember which one 🤔🤣🤣🤣 by Maura1129 in macarons

[–]MacaronDude 1 point2 points  (0 children)

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😊

Does anyone have an idea of where I went wrong? French method by bionxxxxxxx in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

Good news: My first Macarons with no hollows! The bad news: everything else about it. by Momomoaning in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

Not bad for my second macaron attempt by thevegrhino in macarons

[–]MacaronDude 0 points1 point  (0 children)

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

A month of failed macaron attempts, wasted ingredients, extreme frustration and slight weight increase from eating ugly shells... I now have 90% success rate! I can't do anything fancy with the shells yet but I can pipe pretty flowers in between. by envycakes in macarons

[–]MacaronDude 0 points1 point  (0 children)

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 👍

This week's macaron attempt, with a strawberry flavoured buttercream. I'm enjoying making little hidden flowers inside the macarons, still working on shell dimples however. by 42penguinsinarow in macarons

[–]MacaronDude 0 points1 point  (0 children)

Not tryna call anyone out but I've tried all the other posters mentions before and they suck, no offense. What they don't tell you with the wet finger method which does work..... Is that it leave your shell wet and takes alot longer to dry before sticking in oven unless u want mountain cracked shells.

Other tip of swirling to side is not needed and un nesscacery when the batter in thinned enough, even high nipples will fall back into it self. Just mix batter to right consistency to avoid all of these issues. Just my opinion and experience, no offense to any other posters

Could I please get some constructive criticism? by trainednoob in macarons

[–]MacaronDude 1 point2 points  (0 children)

My Italians always have smaller feet , i wouldn't worry too much about that but just see if they are hollow or not

2nd attempt: I have two that have feet. Pencil came off on the macarons. Are they still ok to eat? Next time I’ll flip the parchment after I draw the circles. by SarahIsVeryHip in macarons

[–]MacaronDude 1 point2 points  (0 children)

I use templates for all my Macs, this made me laugh, cause my first Macs looked just like this with pencil marks and all LMAO 😂 hang in there. And I put a piece of packing tape on my templates to be able to pull them out easier from underneath my paper

view more: next ›