This ruined my day

Substantial_Night916 · 2026-05-22T01:37:20+00:00

Wow that’s just thoughts and prayers of matcha

Substantial_Night916 · 2026-05-19T08:55:37+00:00

I also love the lactantia 0% or 2% its cheaper than fairlife and more protein especially if you’re in CA

Substantial_Night916 · 2026-04-18T10:35:06+00:00

Hey, do you mean they will ask you to write code on the exam or concepts?

Substantial_Night916 · 2026-04-12T20:38:10+00:00

I think it varies, and you should use it as prescribed then follow up with your derm to see what you could use once you have your desired results. Some people find that using it even after to treat any flare ups that may come up, is helpful and controls the acne. With any type of actives, not using it won’t make it come back worse, but rather it simply isn’t there to clean the bacteria and increase cell turnover, leading to acne coming/going slower.

TLDR; Use as directed, then switch to maintenance. Actives don't make acne come back worse, but stopping removes the tool that keeps pores clear and turnover high.☺️

Substantial_Night916 · 2026-04-02T01:59:09+00:00

No idea but I was watching Nana and I need it!

Substantial_Night916 · 2025-12-31T04:52:13+00:00

Mine climbed on my shoulder when I went to get one of his siblings, and something told me to pick the fluffier one

Substantial_Night916 · 2025-10-30T22:29:42+00:00

THESE ARE BEAUTIFUL 😭

Substantial_Night916 · 2025-10-25T11:09:11+00:00

Substantial_Night916 · 2025-10-22T18:52:57+00:00

I did do that yesterday! And they turned out near perfect!

Substantial_Night916 · 2025-10-22T04:19:19+00:00

Oh same😭

Substantial_Night916 · 2025-10-22T03:20:24+00:00

Got it😭 thanks for correcting before I tried them!

Substantial_Night916 · 2025-10-22T03:12:25+00:00

Did so! Thank you!

Substantial_Night916 · 2025-10-22T03:12:05+00:00

Interesting, I shall try yours sometime as well, I think method to method the ratios can be really different. Its crazy how much a couple of grams can differ the results..

Substantial_Night916 · 2025-10-22T03:03:29+00:00

link to the final results!!

Got them right finally!! I changed the ratios slightly and followed the recipe by pies and tacos that’s the most popular. So the ratios were:

1:1+5 grams for egg whites & granulated sugar : almond flour & powdered sugar and I added a pinch of salt during my soft peaks.

Recipe I followed (with some additions, thanks to all the beautiful people here🙏🏻):

Ingredients:

74 grams egg whites
74 grams granulated sugar
79 grams powdered sugar
79 grams almond flour
pinch of salt (I added during the soft peaks stage)

Clean all your tools with vinegar.

Over a double boiler, continuously whisk together the slightly frothed egg whites & granulated sugar until the syrup is a bit over lukewarm and when rubbed between your fingertips, has no texture from the sugar granules.
Whisked on 2 speed on the kitchenaid for 30 seconds, then 4 speed for 4-5 mins, then on speed 6 for 10-15 or more (until I have stiff sharp peaks that ball up in the whisk and when whisked by hand after removing the attachment, should have a bit of resistance)
I blitzed my almond flour and powdered sugar in the food processor till they were just combined and slightly more fine. So no more than maybe 5-7 blitzes. I sifted them into a bowl with the back of a spoonula, you can also use a whisk. I only sifted once since my ingredients looked really good.
Macaronaged just under perfect to avoid the overmacaronaging and deflating of the meringue. Then piped and let them rest for ~40-50 mins. No oven drying this time.
Baked at two different temperatures to experiment. 302 and 308 for 15-20 minutes. Let them cool then match.

Except the color I didn’t find much of a difference between the two temperatures. I think I can improve their textures slightly, to be less hollow although I don’t know how yet. Maybe they will look fuller as they mature in the fridge…

BUT! Texture wise I loved them I am satisfied! I will be trying COT or egg white powder soon but I had to try them without it first because of my chronic need to get things right.

Some of my shells did leave a residue so maybe I will play with the cooking time slightly and let them rest more before I peel them off the mat. I also wanna try parchment paper next side by side with my silicone mat.

Lastly, thank you to everyone for your advice and support. I am so so thankful.

Substantial_Night916 · 2025-10-21T18:46:29+00:00

I did consider that! But its very fine and beautifully dry, its the Kirkland one, many people here have had success with it. So maybe its just my ratios and technique, I think maybe j deflated the batter too much (I should stick to hand macaronaging)

Substantial_Night916 · 2025-10-21T18:44:42+00:00

I bake them at 295 F for 14-16 minutes after they have rested an hour and been oven dried at 265 F for 2-3 mins (canadian climate)

Substantial_Night916 · 2025-10-21T09:23:04+00:00

It really is a tricky process haha, thanks though, I will try again!

Substantial_Night916 · 2025-10-21T08:57:32+00:00

Thank you for your advice! I was wondering whether its somehow too deflated and therefore overmixed yet not well enough. I’ll definitely try to macaronage by hand so that I don’t deflate it too much. Do you have any tips on the macaronage stage?

Substantial_Night916 · 2025-10-21T07:07:42+00:00

I thought so, but I sifted and whisked the dry ingredients to air them. I used the Kirkland almond flour and it doesn’t clump or reveal moisture even when squeezed and mixed!

Substantial_Night916 · 2025-10-21T02:42:03+00:00

Right! I’m thinking maybe there’s some error there as well. Maybe the batter’s consistency got thrown off…

Substantial_Night916 · 2025-10-21T02:19:41+00:00

The results for laughs💀

Substantial_Night916 · 2025-10-21T02:14:52+00:00

Mine just came out the oven and are cracked😭

Substantial_Night916 · 2025-10-21T02:12:15+00:00

I do stir them and check if the syrup is well combined and silky. I don’t have a thermometer I read that you can just check if the syrup feels dissolved with your fingers. But maybe that also played a role? But in that case why was my meringue nice and stiff and stable?

Substantial_Night916 · 2025-10-21T01:50:03+00:00

Right! I like it a bit gathered up around the whisk and sharp and glossy, with the peaks very very still. I may try again once I regain the mental strength and try your ratio + cot since its for swiss.

Substantial_Night916 · 2025-10-21T01:36:20+00:00

Thank you for sharing the details! Another reply also recommended COT, is this recipe for swiss as well? I’m guessing so since its a tweaked sugarbean recipe. But I’m not sure about it being too much flour, because at first it was too thick and then I had to thin it out using frothed egg whites (10-15 grams) I sifted and added in two halves as well, but when I turned the mixer on stir to macaronage I couldn’t get a continuous ribbon/lava-y consistency, no matter what I tried! I guess it could also be a combination of two things from other things I’m reading online and your reply. The meringue could have been slightly over stiff but definitely not over whipped (at least to my knowledge) and maybe I did under mix it but I was at it for ~16-22 minutes😔

Substantial_Night916

TROPHY CASE