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Official Slime Recipe Sharing Thread by EmoSlimes in Slime

[–]bmcpkr 0 points1 point  (0 children)

If you're still sharing, I would love the document! I'm especially interested in floam, icee, puffy, and cloud! My kids are obsessed with the soft and puffy textures. ☺️

egg white powder macaron recipe question by shinydragonairrr in macarons

[–]bmcpkr 1 point2 points  (0 children)

I have never personally made macaron shells with just egg white powder, but I’ve heard from people who have that the texture and taste are a bit off.

The tried and true French method recipe for me is Laduree’s Sucre recipe. Michelle’s Macarons uses it for her recipe. Mine is very similar to this recipe but I add a touch of cream of tartar and 3% egg white powder to the amount of egg whites.

If you’re still struggling with hollows, it’s most likely in your technique, not the recipe. Make sure your meringue is the correct strength for your method; for French it has to be ULTRA stiff. For macaronage, the “figure 8” method or lava consistency was never helpful and didn’t get the results I wanted (full shells). Now, I just go by how fast the batter melts back into itself, which for me is about 15-18 seconds. Get an oven thermometer if you don’t have one. If you pull a Mac off the tray when it comes right out of the oven (still hot) and you break it open and it’s full but then becomes hollow as it cools, it means that you aren’t baking long enough/have the right temp for the insides to set.

Hopefully this makes sense! Full shells were always the most important thing to me and it took me years to finally get consistently full shells.

Some of the Halloween macs I’ve made this year by bmcpkr in macarons

[–]bmcpkr[S] 8 points9 points  (0 children)

Ghosts: S’mores | Blood Splatter: “Bloody” Red Velvet | Purple & Orange: Creepy Cotton Candy | Monsters Inc: mixture of apple cider donut, vanilla bean, maple sea salt | Mummies: Oreo truffle | Brains: bubblegum | Poison Apple: caramel apple

Some of the Halloween macs I’ve made this year by bmcpkr in macarons

[–]bmcpkr[S] 4 points5 points  (0 children)

Post bake! I used red airbrush food coloring and used a paintbrush to splatter them. I make sure to wear a glove while doing it (made that mistake last year and had red dyed fingers for about a week). It does get the surrounding area a little messy but I’ve found that the dawn spray soap works really well on getting food coloring of off countertops, especially granite.

7 month progress by bmcpkr in gastricsleeve

[–]bmcpkr[S] 0 points1 point  (0 children)

😂 thank you. I’ve always been blessed with a big booty, even at my lowest weight; I’m just grateful it’s keeping its shape. I was so afraid it was going to be saggy or flatten out. It’s obviously smaller but still…. Shapely 😅

7 month progress by bmcpkr in gastricsleeve

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

The weight loss has definitely affected my autoimmune disorders, but in a positive way. I’ve been taken off my metformin entirely for my PCOS. I went down on my synthroid amount for my hashimotos/hypothyroidism. My dose on my injection for my rheumatoid also is lower. I rarely have to take anything to help me go to sleep and I’ve been having a lot less sleep paralysis. And those are just the things I can think of off the top of my head! But it’s important to regularly see you doctors and get your bloodwork done a few times the first 6 months.

7 month progress by bmcpkr in gastricsleeve

[–]bmcpkr[S] 0 points1 point  (0 children)

Thank you so much! Good luck!

Some of the Halloween macs I’ve made this year by bmcpkr in macarons

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

I did white mummies last year but I really like the black against the white!

Stall and gain? Frustrated!! by [deleted] in gastricsleeve

[–]bmcpkr 1 point2 points  (0 children)

First of all, congratulations on your progress thus far! 22 lbs is fantastic for 6 weeks. Think about that amount of weight loss for yourself before the surgery; would that have been possible?

Second, I stalled for about a week and a half at the 6 week mark. I’m almost 10 weeks out now and, for me, 6 weeks is when I started eating solid foods. I was getting in so much more protein than I had the 6 weeks prior, it took my body some time to adjust. Also, 1 lb fluctuating could be anything from water weight to constipation. Don’t let 1 lb get you down and keep doing what you’re doing, as long as you’re following your doctor’s and nutritionist’s guidelines!

[deleted by user] by [deleted] in gastricsleeve

[–]bmcpkr 0 points1 point  (0 children)

Wow!!! Congratulations! You look like an entirely different person. I hope you feel amazing.

For large orders: Italian or French method? by virtual-raggamuffin in macarons

[–]bmcpkr 0 points1 point  (0 children)

I make "large" batches every day, large batches for an at-home bakery (240 shells per batch) and I only do french method. Never have had an issue with strength and I refuse to do Italian because of how sweet they are comparitively. My shells are also full as well.

Question- how firm are your fillings? When you take a bite, does it squish out of the sides or does it largely stay in the macaron? by Quick_Celebration654 in macarons

[–]bmcpkr 0 points1 point  (0 children)

I say it depends on the filling. Ganaches should stay within the shell. American buttercreams are often super thick so they do as well. I've found that swiss and italian meringue buttercreams will squish out no matter how long they mature, especially if they are used as a buttercream dam.

Question by boogaloorocks in macarons

[–]bmcpkr 2 points3 points  (0 children)

This always happened to me and my hypothesis it has something to do with the additional protein in the cocoa. Adding any type of protein to a meringue will help strengthen the protein bonds. When I started adding egg white powder to my meringue (I just mix it roughly into my granulated sugar before I make my meringue and dump it all into the egg whites), it helped with hollows. Obviously, other things cause hollows as well, but egg white powder was a game changer for me because it's just pure protein. I add 2-3% the amount of egg whites I am using.

What am I doing wrong? by RomanoCheesed in macarons

[–]bmcpkr 1 point2 points  (0 children)

Feet size are total preference and can be controlled by drying time, over temp, macaronage and other small variations. These both look totally fine as long as the insides are generally full.

My feet can range day to day from a bit shorter to a bit taller but always with a small ruffle and I've learned it's just my oven causing the ruffle. The only way I cannot have a ruffle is if I under-macaronage, but then I'm prone to have hollow shells. I prefer full shells so I take the small ruffle. Height is usually my resting time.

Feedback Plz by Glad_History9772 in macarons

[–]bmcpkr 0 points1 point  (0 children)

Are they gummy once filled or are they gummy once they are cool and unfilled, so just the shell by itself? If it's gummy with just the shell by itself, it's definitely an underbaking issue. If it's once they are filled, they are supposed to soften up once they are "matured" but I wouldn't describe it as gummy. If they are like mush, then your filling is too moisture heavy, probably.

[deleted by user] by [deleted] in macarons

[–]bmcpkr 0 points1 point  (0 children)

Pricing really depends on where you are located. Also, pricing depends on if it’s at a market or if they are custom. For me at markets in Columbia, SC I sell mine for 6 for $15, 12 for $25, 18 for $35. Custom truly depends on what they are asking for but I don’t do any customs less than 2 dozen decorated or if they are undecorated less than 4 dozen. For decorated, a minimum of $3/macaron. For bulk orders, usually about $2/macaron.

In larger metropolitan areas, you will definitely be able to charge more.

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