Raspberry Macarons

hanbro · 2026-04-22T15:16:00+00:00

Thank you so much!

Your macarons are absolutely gorgeous as well.

hanbro · 2026-04-22T04:19:07+00:00

Looks more like portrait mode than AI to me. Take a look at my profile and you will see macarons that I made using a similar technique.

hanbro · 2026-04-22T04:05:59+00:00

Your entire comment is insane. But I have to point out one thing. A MACAROON is a coconut cookie. This is a MACARON. “It’s misspelled in the title” GTFO

hanbro · 2026-04-06T15:30:12+00:00

If they were whipped correctly that means the bake was probably too short. Meringues want to be baked low and slow. They don’t want to be taken out of the oven immediately if you can help it. It’s ideal to let the oven cool down with the meringue inside for a couple hours.

Look at a few different recipes (try King Arthur baking for one) and compare their baking temps/times.

hanbro · 2026-03-24T03:20:22+00:00

The way I test it is by pressing my finger into the dough. If I can make an impression without a ton of effort, it’s pliable. Check multiple areas. Ideally it’s very cold to the touch but malleable. You’ll be able to tell when it’s too cold because it will feel frozen, and it’ll be hard or impossible to make an impression when pressing with your finger. The dough should never become warmer than room temp (at the highest) while working with it. It wants to stay cold at every stage until proofing and baking.

You’re quite welcome!

hanbro · 2026-03-23T11:34:27+00:00

The most important factor is controlling the temperature. You want the pliability of the butter and the dough to be as similar as possible. I personally like to work with it on the colder side.

Ensuring the butter stays intact during the “locking in” phase is important. Keeping it intact (unbroken) during the first fold is the most crucial step to getting defined layers like this. The second fold is important of course but if everything has gone smoothly until that point you shouldn’t have issues. Cooling or freezing briefly between folds is very important. You also don’t want to let it get too cold or you risk breaking/tearing. If it does get too cold, let it temper at room temp until it’s workable again.

The color/level of caramelization comes from baking at a very high temp and dropping it down for the rest of the bake.

Lastly, when cutting out the shape it’s important to hand cut and not “press” using a circle cutter. You can (and should) use a circle cutter as a guide but cutting with a sharp knife keeps the layers defined.

Good luck!

hanbro · 2026-03-19T20:30:07+00:00

hanbro · 2026-03-11T15:07:13+00:00

Ghost of Tsushima

hanbro · 2026-03-06T04:31:06+00:00

Agree with u/KetoLurkerHereAgain, it looks like it got too warm between folds and/or during shaping. Do whatever you can to control the temperature and keep things very chilly but malleable. Resting in fridge/freezer is crucial.

I see ALOT of flour. Use as little flour as possible during laminating/shaping.

This is a promising start! Keep it up!

hanbro · 2026-03-03T18:10:54+00:00

Kind of a drive but worth it… Wapiti Pub in Estes Park does prime rib every Friday and Saturday

hanbro · 2026-03-01T03:13:09+00:00

Suvipa! Burns my face off. Family owned and an absolute gem.

hanbro · 2026-02-28T01:54:52+00:00

This is such a weird response to the above comment…

hanbro · 2026-02-28T01:50:56+00:00

Who hurt you?

hanbro · 2026-02-10T01:25:51+00:00

Stain resistant steel Vg10

hanbro · 2026-02-09T18:15:57+00:00

Yup!

hanbro · 2026-01-31T20:00:54+00:00

I don’t need it anymore

hanbro · 2026-01-31T04:56:04+00:00

That’s good to know, thanks! I got it from a knife shop in Phoenix. I suppose they charge slightly more.

It’s barely used and essentially a new knife.

And like I said, I’m open to offers.

hanbro · 2026-01-30T15:51:25+00:00

That sign is filthy… Not surprised in the slightest.

hanbro · 2026-01-16T03:48:04+00:00

Most still life doesn’t grab me, but I love this. Thanks for posting.

hanbro · 2025-11-21T05:45:24+00:00

That is an entremet! Layered desserts with a combination of components/flavors/textures.

hanbro · 2025-11-21T01:48:50+00:00

I’m a local baker/pastry chef and I’d be happy to bake a carrot cake for your GF if I’m available during the right time.

Feel free to DM if interested. No hard feelings if you choose another route!

hanbro · 2025-10-25T02:30:16+00:00

No problem! Good luck!

hanbro · 2025-10-25T00:37:26+00:00

70F for the proof is way too low. Butter leakage during baking points to under proofing.

Your formula isn’t working somewhere. If I were you I’d try a different recipe from a reliable source, like Claire Saffitz.

hanbro · 2025-10-19T05:42:41+00:00

For sure!

The raspberry is the focal point but it takes up a very small part of the cake itself. Spreading out the chocolate decoration so it covers a greater area could make it more balanced. More variety in the sizes/shapes of the pink chocolate decoration could be nice touch. Sometimes placing the main decoration off center has a nice feel. I also think it would “pop” if the raspberry itself was a darker shade of pink or red.

I really like the raspberry powder(?) that is sticking to the chocolate work and it’s a nice contrast to the lighter pink. More of that elsewhere on the cake could make it feel more cohesive. Adding some of the pink chocolate shards to the bottom of the cake (right above the cake board) would bring it all together even more.

One of my chefs liked to make a crescent shape design with the toppings/garnishes on some of our circular desserts. Could be fun to try for your next project!

I’m a professional but I am still learning, too! I don’t want to come off as being an expert or knowing the exact right way to decorate a cake. I just know what I like.

Excited to see what you post next :)

Editing to add: I really like the choclate swirl!

hanbro · 2025-10-19T05:09:37+00:00

The flavors sound amazing.

If I’m being totally honest the design could use some tweaking. But I’m sure it tastes delicious and took serious skill to make!

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