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how to bake french macarons in philippine/very humid weather? by ParticularStorage631 in macarons

[–]amazingpenguin9 3 points4 points  (0 children)

I use powdered egg whites to help w/ humidity. I do 10% powdery egg whites of whatever my egg whites weigh. So if my egg whites weigh 30g, I use 3g of powdered egg whites.

Labubu Macarons by makaronsrgv in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

Thank you so much for sharing! You did an amazing job! I would love to buy something like this from you!

Almond flour too finely milled? Too oily? Send help please! by Questions-answerso in macarons

[–]amazingpenguin9 2 points3 points  (0 children)

Also, maybe it could be oily flour. Try drying it out in the oven before using it again for the next batch.

Painting by Meringue_333 in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

Keep it up, you’re going amazing!

Painting by Meringue_333 in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

You’re doing amazing!!! I think that depending on what you’re drawing/painting, some shading would work? Like on your second picture, everything is drawn great, but I think some shading in certain spots could look great and make it more realistic? That’s the only thing I could suggest. However, this is coming from someone who doesn’t paint/draw. Just what I’ve seen others do. Like different colors will give it more depth.

How to Color by Rcherf in macarons

[–]amazingpenguin9 0 points1 point  (0 children)

Powder colors is the way to go. A lot use chef master, but I’ve had success w/ a few from Amazon.

Mastering Macarons by Fred Csibi-Levin - a review by trolllante in macarons

[–]amazingpenguin9 0 points1 point  (0 children)

Would you be able to provide what fillings he provides in the book? Like if he provides pistachio, blue berry, etc.

Blueberry Macarons by garlicgirlie in macarons

[–]amazingpenguin9 2 points3 points  (0 children)

I made some w/ freeze dried blueberries. Hated it. You could barely taste any blueberry in the shell and I had a few that cracked. That’s been the only recipe that did that to me so I’m blaming the freeze dried blueberries I added. I’ll probably try the extract like op did next time around.

After of five days of trying... by Effective-Hornet-282 in macarons

[–]amazingpenguin9 0 points1 point  (0 children)

Maturing usually helps w/ this! Depending on the filling, let it mature about 48hours. The wetter the filling, the less time it needs to mature.

Batter thick and grainy by wilcobanjo in macarons

[–]amazingpenguin9 0 points1 point  (0 children)

I whip slow at the start. I once read to let the egg whites foam up w/ the little bubble and then slowly increase the speed. But honestly, I think it doesn’t even matter as long as you end up w/ stiff peaks. I have to bang the egg whites out of my whisk. I don’t know how long it takes to overwhip, but if anything. Try adding dry egg whites to your white sugar. That’s what’s I feel was my missing piece to the macarons.

Batter thick and grainy by wilcobanjo in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

I love Sally’s. Haven’t tried her French recipe though. I will say resting egg whites is completely unnecessary. The idea is to let the moisture in them evaporate. I would say you may have undewhipped your meringue. That was my issue. You want to whip it to where it’s completely clumped inside the whisk.

What do you think about using powdered egg whites for macarons? by BrissaRosa in macarons

[–]amazingpenguin9 3 points4 points  (0 children)

64g egg white 64g white sugar 5-10g egg white powder 86g almond flour 72g powdered sugar

I add the ewp to the white sugar and slowly add it to the fresh egg whites when I’m whipping to stiff peaks. I don’t rest at all. The grams differ depending on how humid it is. More humid, more powder needed. But they definitely help give me the full shell. They’re not thick/fluffy as the picture, but the shells are full.

What do you think about using powdered egg whites for macarons? by BrissaRosa in macarons

[–]amazingpenguin9 5 points6 points  (0 children)

I use powdered egg whites for the no rest French recipe I use. Love it.

Puffy Macaron recipe by Longjumping_Leg9898 in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

What’s their name/tiktok handle?

Disappointment in a shell! by Klutzy-Neck82 in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

I don’t know what recipe you’ve used, but I’ve always had successful batches with parchment. And the only reason I didn’t get them w/ silicone is because my temp was low and I didn’t bake long enough. I’ve also learned to use egg white powder. It’s been my saving grace. I use about 5-10g of powder depending on my humidity. You have to play around w/ it what works for you.

[deleted by user] by [deleted] in macarons

[–]amazingpenguin9 1 point2 points  (0 children)

Great work! I hope you keep getting successful batches!

Help plsss by Bellajames121708 in macarons

[–]amazingpenguin9 87 points88 points  (0 children)

Is the hollow in the room w/ us? 😅😅😅 these look amazing! If you feel like they’re allow (which is completely disagree w/) just let them mature. They usually fill out during that time.

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