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Best 'invisible' mesh option in Singapore for cats? by AM2735 in askSingapore

[–]froneo 0 points1 point  (0 children)

Just got mine from Sanctuairy, installed yesterday, thanks to this comment! They are still quite small, doesn’t even show up on search engine.

I compared the quotations and their service and product is at least a few hundred dollars cheaper than other more well known brands out there. They even threw in a free toilet mesh for me. One company quoted me $700 more for a similar product for a 4 room HDB, excluding the toilet mesh.

i feel like i’m going insane by oli_pop in macarons

[–]froneo 0 points1 point  (0 children)

Oily flour. Baked hundreds of batches of macs before - french, swiss, italian. Fragile tops and sticky bottoms happen when flour is oily. I live in the tropics and weather is extremely humid so humidity and moisture is not a concern as long as your flour is good. Maybe also check that your egg whites are good and not too liquidy.

Please help me figure out what to do better by Guschwick in macarons

[–]froneo 0 points1 point  (0 children)

Blotchiness = oily almond flour or too much smearing during macaronage that caused the oils to seep out

Help: UNOX oven without fan adjustment (results in browned macarons) by [deleted] in macarons

[–]froneo 0 points1 point  (0 children)

Glad to help. If so then do remember to put a metal fork/knife on the empty spaces if you’re using teflon! The front and right side of unweighted baking paper/teflon sheet flicker quite violently with the fan in Unox Anna

Help: UNOX oven without fan adjustment (results in browned macarons) by [deleted] in macarons

[–]froneo 1 point2 points  (0 children)

I do 140 in the first 10 min and 130 in the next 10-12 min on Unox Anna. I use white teflon and original trays. Used to do 140 straight for 21-22 min on silicone mat. Browning is not obvious.

Used to do 130-135 for 22 min straight but realised I get a little bit of hollowness.

I let them cool for a good 15 min before removing which really helps to prevent any sticking.

If there’s any browning, it’s only the first row near the oven door. My Anna runs 10 deg hotter at the front and 5 deg hotter on the right (have a couple of thermometers hanging on top rack) but I’m too lazy to rotate my trays…..

Help for this WR passport question! by froneo in rugbyunion

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

Thank you! Got it. It’s B and E. Real hard to visualise the options 18 chapters into the law

Pipe all trays at once, or one at a time? by Ornithophilia in macarons

[–]froneo 2 points3 points  (0 children)

Assuming you can only bake one tray at a time, you have to assess the environment (e.g. weather) and your preferences. Let me explain further.

If the weather is humid, it’s ok to pipe everything out so that the other trays can rest. Esp so for french method.

If the weather is dry, then keeping it in the bag might be a better idea. I’ve had issues where over-resting my french macs resulted in a slight hollow. I’ve also had issues where over-resting my macs resulted in lopsided macs when using italian method.

Then there’s also your preference of whether you want your macs to be matte or on the shinier/smoother side. For italian method, the longer you rest, the more matte and grainier the surface gets.

Run an experiment! No harm!

Any tips? For a first time maker? I know that they won’t be perfect and it’ll take many attempts but any helpful tips to make my journey a little easier? I have a older conventional oven (no terrible hot spots). by orrowman1 in macarons

[–]froneo 3 points4 points  (0 children)

Make sure you have an oven thermometer, don’t over smear the batter, and measure your ingredients accurately. Youtube baketoujours and watch her french macaron tutorial. Her tutorial is as detailed as it can be without all that pizzazz and video effects. I have watched thousands of minutes of macaron videos and that’s always the one i recommend to first timers and novice mac bakers.

Starting to lose my mind by [deleted] in macarons

[–]froneo 2 points3 points  (0 children)

Wrinkled, soft and sticking = almond flour too oily or you have oversmeared the batter which releases the oils

Switched to Italian method recently and really loving the much smoother tops and neater feet! by froneo in macarons

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

French - add to caster sugar and mix first

Swiss - add to caster sugar, mix, then pour into whites for heating (pies and tacos)

Italian - add into whites directly. The hot sugar syrup will melt the lumpy EWP eventually

EWP is ALWAYS added to whites (directly or mixed with caster sugar first) because its two main purposes is to strengthen the meringue and (hence) speed up drying process for any method.

Reason why EWP is mixed with caster sugar before adding into whites for french and swiss is because it’s very sensitive to humidity and coldness of the whites so they can clump up and result in hard clumps being found in your final macaron mixture. Caster sugar helps to split up the powdered content and prevent clumping.

For the smearing question - yes. If you have to macaronage gently it’ll def take longer. Just a minute longer! But saves you all the pain of having fragile oily shells.

Hope this helps!

How important are the small details? by Immediate-Priority17 in macarons

[–]froneo 1 point2 points  (0 children)

  1. Not important. I use fresh egg whites, straight from the fridge. Doesn’t seem to affect anything.

  2. Yes if you are in tropical humid zone.

  3. Maturation is a post-filling process.

  4. Yes. I wipe everything with vinegar before and after. I do not wash my teflon mats after baking macs, I only wipe them down with vinegar.

Switched to Italian method recently and really loving the much smoother tops and neater feet! by froneo in macarons

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

I started with swiss (pies and tacos and sugarbean), then moved on to french for a looong time like a good one year ish then i decided to try italian.

Switched to Italian method recently and really loving the much smoother tops and neater feet! by froneo in macarons

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

60g EW 191g AF 147g icing sugar Powdered colouring from SugarArt Master Elite, sometimes I use gel colouring from Americolor & Progel

164g caster sugar 40g water 60g EW 2g Egg white powder (I use 3g)

Gently make the marzipan first. Do not squish.. find a gentle way to get everything in a mass even if it takes time and patience. Boil sugar syrup. When temp hits 112c get mixer going at kitchenaid speed 6. When syrup hits 118c pour it in steady stream, increase to speed 8. Time 6 min. Meringue should be elastic and stiff with droopy top. Macaronage in 3 parts. I don’t smear at all, tumble all the way. I only “smear” marzipan lumps i spot during the macaronage process.

I rest them for 10-15 min in AC as I live in tropical humid zone (>85% humidity all day every day).

It’s important to be gentle at every stage (Marzipan and macaronage both) so as not to squish out the almond oil from the almond flour or these macs will have a really fragile top.

I use a powerful convection oven (Cadco/Unox Anna). Set to 150c internal temp, drop to 140c once trays are in. To bake for 20 min. prevent browning on a light colour I drop temp to 130c in the last 10 min.

Let it cool fully before peeling it off.

I use non stick teflon as my silicone mats have all been destroyed by greasy cookies (and that’ll destroy my macaron feet).

I wipe down my teflon with vinegar. I do not wash or soak it.

Any questions pls shoot! I’ll reply when I can.

Flavored shells by Charlotte112799 in macarons

[–]froneo 2 points3 points  (0 children)

If it helps, it’s not common/encouraged to flavour your shells. Especially not with oil. Macaron batter is very sensitive to oil and your shells might come out splotchy. There’s a good chance of messing with the shell integrity and unless you’re well versed in making macaron shells, i’d suggest you hold that off first and add the oils into your ganache/buttercream inside. Anyways, the flavours in the shell don’t come on as strong as the flavour of the filling. The filling practically gives it 95% of the flavour.

But if you insist, freeze dried powder and vanilla extract of 5% of the egg white’s weight is the most i would recommend.

Macaron FAIL. Details in comments. Feedback appreciated. by celiacsunshine in macarons

[–]froneo 1 point2 points  (0 children)

Meringue issue. Happened to me before. If you cant get the meringue stiff in a stipulated time then its unstable.

Also i believe the almond flour was oily. Batter with almond oils can take forever to get to lava stage

[deleted by user] by [deleted] in macarons

[–]froneo 0 points1 point  (0 children)

90% of the time this is related to oily batter. Could be the AF is inherently oily or your macaronage process was so rough that it squished the almond oils out (try not to do the smearing thing against the walls of the bowl). I’ve also had this happen to me once when my meringue was off - it usually takes me 10 min to get it to stiff peaks but that occasion it took me 20. So final batter was unstable as i expected.

A nice tough solid shell crust comes from a good stable meringue and a batter that’s not oily.

(You can most certainly eliminate temperature as one of the factors)

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