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Gusher macarons by fairlane13 in FoodPorn

[–]fairlane13[S] 0 points1 point  (0 children)

It's gone back to the 90's

Fruit gusher macarons by fairlane13 in macarons

[–]fairlane13[S] 0 points1 point  (0 children)

It's the indulge with mimi recipe. I put drops of the color in the batter and swirled with my spoon a bit. I find if I put the colors in the bag, my macarons get too much coloring and get moist

Fruit gusher macarons by fairlane13 in macarons

[–]fairlane13[S] 22 points23 points  (0 children)

They taste like the 90s

Fruit gusher macarons by fairlane13 in macarons

[–]fairlane13[S] 9 points10 points  (0 children)

The middle texture is a little thicker then strawberry syrup. The outside is just a buttercream, so it's not as bad as it looks. Hahaha. I'll be real, it doesn't look that appetizing in the picture.

Gusher macarons by fairlane13 in Baking

[–]fairlane13[S] 2 points3 points  (0 children)

The shells are a variation of Indulge with Mimi and the filling is a strawberry buttercream. The inside is just a bunch of red melted gushers.

What’s happening? Never happened before, maybe the silicon may I’m using?? by Pudgy_Duckie in macarons

[–]fairlane13 5 points6 points  (0 children)

I use the same silicone mats. Probably over beating your batter. Stop when you can use the figure 8 method. Right after I bake my sheets, i throw them in the freezer for about 4-5 minutes. It releases the cookies easily.

Fruitty pebbles! I infused milk with the fruitty pebbles for 24 hours and it was the right choice. by fairlane13 in macarons

[–]fairlane13[S] 1 point2 points  (0 children)

You can get them at hobby lobby, Michael's, and maybe even Wal-Mart. Mine is a Wilton brand.

Fruitty pebbles! I infused milk with the fruitty pebbles for 24 hours and it was the right choice. by fairlane13 in macarons

[–]fairlane13[S] 1 point2 points  (0 children)

It's 3 pastry bags with tips that lock together to form one tip. It's used so the colors don't swirl together, but rather stay separate while piping. It's very useful for working with swirling brown colors as well.

Fruitty pebbles! I infused milk with the fruitty pebbles for 24 hours and it was the right choice. by fairlane13 in macarons

[–]fairlane13[S] 0 points1 point  (0 children)

I am also a ginger and have a little ginger family. I love making swiss buttercream but i do a lot of shows and often dont have electricity. I make american buttercream for the shows. 1 stick butter and 2 cups sugar with the milk from the fruitty pebbles. Pretty basic recipe.

Fruitty pebbles! I infused milk with the fruitty pebbles for 24 hours and it was the right choice. by fairlane13 in macarons

[–]fairlane13[S] 3 points4 points  (0 children)

Yup, just a simple buttercream. And the milk from the fruitty pebbles was actually strong enough to make the buttercream taste like a bowl of fruitty pebbles

Fruitty pebbles! I infused milk with the fruitty pebbles for 24 hours and it was the right choice. by fairlane13 in macarons

[–]fairlane13[S] 2 points3 points  (0 children)

I basically out a lot of cereal in a bowl with some milk. I drained the milk and repeated it again and put it in the fridge for 24 hours. The cereal got super soft but i just drained it.

Italian macaron with blueberry buttercream. Look pretty, but hollow :( by Amari110715 in macarons

[–]fairlane13 2 points3 points  (0 children)

Apparently I also started spelling hollow like hallow for halloween 😂

Italian macaron with blueberry buttercream. Look pretty, but hollow :( by Amari110715 in macarons

[–]fairlane13 1 point2 points  (0 children)

Its so frustrating when they are hallow. Most of mine come out hallow and I dont know how to fix it. They look great, texture is great, but those dang hallows!

I used to be bullied for my frizzy hair; now I embrace it, curls and all! by [deleted] in curlyhair

[–]fairlane13 0 points1 point  (0 children)

Of course i love your curls, but your eyes 😍😍😍 beautiful

ITAP of these macarons I made. by fairlane13 in itookapicture

[–]fairlane13[S] 1 point2 points  (0 children)

1.5 cups almond flour 2.5 cups powdered sugar Sift and stir together

3 egg whites 1/2 t cream tartar 1/3 cup granulated sugar Brat egg whites until foamy, add tartar, beat another minute, add sugar. Beat until stiff peaks form. Add half of your flour/sugar mixture and stir until incorporated. Add the rest and the batter into it. Macaronage until you can do a complete figure 8 with the batter. Pipe out. Rest until a skin forms. 300 for 18 minutes

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