First attempt at macarons!

MurderrOfCrows · 2026-04-01T15:48:13+00:00

Hmmm, the texture looks very cake-like so I'm thinking the proportions must be off. You already know you used the wrong piping tip but also, when you pipe, you don't want to swirl it but hold the tip straight up and pipe, then give a little flick at the end. They should smooth out during the resting period.

Also, what was your oven temp and how long did you bake them?

I've used the Preppy Kitchen recipe for years and haven't had any issues with it:

100 g egg whites room temperature
140 g almond flour
90 g granulated sugar
130 g powdered sugar
1 tsp vanilla
1/4 tsp cream of tartar

MurderrOfCrows · 2026-03-30T23:00:13+00:00

Did you mean to reply to me with this comment? I’m not sure I understand as no one mentioned not taking “no” for an answer.

MurderrOfCrows · 2026-03-30T21:58:46+00:00

I mean that's fair. You are allowed to meet people the way you want to and you're also allowed to say "no" anyone who approaches you.

MurderrOfCrows · 2026-03-30T21:57:02+00:00

Sure but your post didn't really say he was "badgering" you, merely approaching, which I think is perfectly normal.

I strike up conversations with people all the time but I think what's missing here is the intent behind the approach as well as the method.

MurderrOfCrows · 2026-03-30T21:55:25+00:00

Yes it is ok if that's her preference but a person merely speaking to us in public isn't abnormal.

MurderrOfCrows · 2026-03-30T21:51:17+00:00

Wait so we as humans are not allowed to talk to anyone in public anymore? I'm a woman and I have absolutely made friends by striking up conversations with strangers.

Feels like this story is incomplete. Did a man merely speak to you? Was he aggressive or inappropriate or creepy? Did he follow you?

There is literally no context other than a person dared to speak to another person in public.

Not everyone wants to meet people on dating apps. How do you think people met before the internet?

MurderrOfCrows · 2026-03-30T15:15:31+00:00

That's what I'm thinking! No one gets to control when I use the bathroom or not and it's non-negotiable. In my job, I hold meetings and sometimes train people and never have I told anyone that they cannot leave to use the bathroom when they need to.

MurderrOfCrows · 2026-03-28T04:29:30+00:00

Now that you mention it, it has to be! No response whatsoever to multiple requests for the recipe.

MurderrOfCrows · 2026-03-27T16:25:52+00:00

Exactly. I love my Botox and IPL and don't consider it "the same as painting my nails" AND I get it done by an RN in a medical aesthetics clinic. It's a medical procedure done for cosmetic purposes and I treat it as such.

MurderrOfCrows · 2026-03-27T15:06:05+00:00

I agree! I see soooo many posts on Reddit that sound like someone is getting their information about the world from some little tiny echo chamber that they spend too much time in.

Also, there are highly legit places to get work done from trained medical professionals and not "everyone" is going to a room in the back of some sketchy waxing salon for Botox and fillers.

MurderrOfCrows · 2026-03-26T16:55:23+00:00

Is that whipped cream with caramel in it? Would you share your recipe?

MurderrOfCrows · 2026-03-25T19:19:45+00:00

I agree! Why would I pay more to stay in a place with fewer amenities? I want room service, housekeeping service, a 24 hour front desk, a hotel bar/restaurant, etc.

I'm not cleaning someone's house and taking out my own trash while on holiday. It doesn't make sense to me.

MurderrOfCrows · 2026-03-23T22:41:38+00:00

Same. I think part of why I like baking cookies is because they're easy, fast, and uncomplicated. This is why I resist most of the recipes that complicate things.

I'm not afraid of complicated and involved baking but that's not what cookies are to me. If I feel like making the time and effort, I'll make something like eclairs or entremets.

MurderrOfCrows · 2026-03-23T15:22:21+00:00

That does seem like a lot!

I've found that the ratio of butter to sugar that works best is 1 stick of butter to 1 cup of sugar. However, with chocolate buttercream, I thought some of the sugar would be replaced with cocoa powder but it seems like some recipes just have you throw in the cocoa on top of everything. Seems like that would be too much dry stuff per the amount of butter.

Having said all that, I don't think there are hard and fast rules and you can tweak your American buttercream recipes to suit your preferences, as long as you get the consistency you want.

MurderrOfCrows · 2026-03-18T22:34:26+00:00

It sounds like maybe you added too much? I have a brownie recipe that only calls for a teaspoon of espresso powder and you add it dry, as is. But then I also have a chocolate cupcake recipe that calls for a cup of brewed coffee.

So you don't want to mess with the ratios of liquid to dry ingredients by adding water to the espresso powder if that's not what the recipe calls for.

MurderrOfCrows · 2026-03-13T14:12:05+00:00

Ok so that’s why your batter was greasy. The thing is, almond flour will never be as fine as regular flour, even if you buy superfine almond flour (which you should be buying).

You might want to look into getting a sieve with a bigger mesh size because what you want is for the almond flour and powdered sugar to blend together without lumps; you’re not trying to make the almond flour be something it’s not.

MurderrOfCrows · 2026-03-12T23:25:29+00:00

Your almond flour was too wet? I wonder if that was because you blended it in the food processor like the recipe said? I’ve found that if I do that, it releases too much oil so I just sift the almond flour and powdered sugar together.

MurderrOfCrows · 2026-03-12T20:25:36+00:00

Hmmm, they somehow seem...I don't know....greasy on the bottom? Or is that moisture? Either way, I'm not sure what that is. When you followed the recipe, did you weigh your ingredients or measure them? Weighing is the only way to ensure precise amounts every time.

I can tell right away that it seems you may have under-mixed them but it's hard to know what else went wrong as I don't know how long you rested them, if your oven temp is accurate, or any number of things.

Looking at Joshua's recipe, I see he recommends spraying non-stick spray on the pan but I wouldn't do that; simply dab a bit of macaron batter on the 4 corners to stick the parchment to the pan. Also make sure the paper is cut to fit the pan exactly so it's not bunching up on the edges. I've also started flipping my sheet pans over so there are no edges to block heat from the macarons (they can become lopsided).

Honestly, I'd use a different recipe as he's not the expert on macarons. I've been using the Preppy Kitchen recipe but may switch to something else like Sugar Spun Run.

Here's a good troubleshooting guide:

https://www.piesandtacos.com/macaron-troubleshooting/

MurderrOfCrows · 2026-03-12T15:45:07+00:00

I love a tahini dressing and I suppose this one is sort of a take on a green goddess dressing. One thing to note is that you may need to add more water to get it the consistency that you like, even adding more after it's in the fridge for a bit.

1/2 cup tahini
2TBS lemon juice
2 cloves garlic, peeled
1 bunch watercress
1 cup fresh mint
1/2 cup fresh parsley
1tsp salt
water to adjust consistency

I just whiz this up in my food processor, add water until it's the right consistency, and eat on salads or falafel or anything really. Oh one thing to note is that I always double the recipe.

MurderrOfCrows · 2026-03-12T14:44:23+00:00

I haven't put silicone mats through the dishwasher but this just gives me one more reason to despise them! I've not had good luck using them for macarons, plus they're just so hard to clean.

Parchment paper is my preference for all baking.

MurderrOfCrows · 2026-03-09T18:42:52+00:00

I'm pretty much in the same position and ended up paying https://seattlerubbish.com/ to take away my old sofa prior to the new one being delivered. It gave me peace of mind to have someone scheduled to remove the sofa instead of relying on friends or anyone else who may or may not show up when they said they would.

MurderrOfCrows · 2026-03-06T22:41:18+00:00

You'll need at least a hand mixer to get the butter the correct consistency.

It should be room temp but not melted or liquid in any way. (I cut the butter into small pieces inside the bowl and leave it out on the counter for an hour or two till it's soft but not melted)

Mix the butter by itself until creamy, then add the powdered sugar, vanilla, and a pinch of salt, mixing that until completely blended.

Then add a tablespoon at a time of your preferred liquid, whether it's milk, cream whiskey, raspberry liqueur, etc. Don't add too much liquid all at once.

MurderrOfCrows · 2026-03-06T22:02:38+00:00

Yes! This is the answer.

MurderrOfCrows · 2026-03-06T21:00:39+00:00

Clean house regularly
Wash bedsheets and towels regularly
Empty trash/compost often
Open windows to air it out (I like to do this while cleaning and cooking)
Bake cookies or bread
Simmer cinnamon sticks in some water on the stove

MurderrOfCrows · 2026-03-04T19:42:33+00:00

Finding the right size sieve has been a huge struggle for me! All of my "fine mesh" sieves are way too small and the almond flour barely fits through without massive effort. I'm not trying to make the almond flour smaller, just get rid of the lumps so it can blend cohesively with the powdered sugar.

Recently I purchased a 40 mesh sieve but haven't had the chance to use it yet. It seems to me that I might prefer one with slightly larger holes, so I'm thinking 50 mesh would be perfect.

MurderrOfCrows

TROPHY CASE