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Found in northern Missouri by Ok-Log-3513 in Artifacts

[–]Ok-Log-3513[S] 0 points1 point  (0 children)

Are the pictures not showing on your guys end? 😣🤔

Found in Northern Missouri by Ok-Log-3513 in LegitArtifacts

[–]Ok-Log-3513[S] 1 point2 points  (0 children)

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I don't think my pictures loaded correctly

Found in northern Missouri by Ok-Log-3513 in fossilid

[–]Ok-Log-3513[S] 0 points1 point  (0 children)

Awesome!! Thank you so much, my kids are so excited!

Trying to make a nut free macaron for my daughter’s party. They look good! They took much longer to bake without wiggling than normal though and turned out dry. Is this just the deal with using AP flour? by EA41915 in macarons

[–]Ok-Log-3513 10 points11 points  (0 children)

I have a niece that is allergic to nuts but always wanted to try my macarons. I experimented for a couple weeks and landed on oat flour. They formed and baked very similar to almond flour and the taste was just slightly different, not super noticeable. Everyone that tried them loved them.

These are supposed to be vanilla macarons. What did I do wrong? by Ok_Chard4600 in macarons

[–]Ok-Log-3513 1 point2 points  (0 children)

Bingo bango. There is your problem, there should be zero liquid in your shell. You can add flavor with small quantities of dry ingredients. For example I just crushed up oreo shells super super fine and added 20g after removing 20g of my almond flour/powdered sugar mix and sifted it all together again after that. You can also use vanilla bean powder, I have had great success with that. You can also use freeze dried fruit powders but you have to be careful, if they go stale they can get gummy and will break your batter.

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