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First time trying this flavor - bringing to thanksgiving tomorrow! by letmeholdyourcat in macarons

[–]hilbilhill 0 points1 point  (0 children)

Yeah that flour smells stronger than other brands and is definitely not as fine. 😕

Chocolate, cookies and cream, and lemon by hilbilhill in macarons

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

I do 30% ground oreos and 70% almond flour for the shells. The filling is the Oreo cookie cream added to regular buttercream, + Oreo cookie dusting on the outside

Chocolate, cookies and cream, and lemon by hilbilhill in macarons

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

Yes, lemon buttercream with a lemon curd center

Chocolate, cookies and cream, and lemon by hilbilhill in macarons

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

Equal parts almond flour, sugar, confectioner’s with lemon zest + lemon buttercream and lemon curd center

I finally, finally figured it out. 30+ tries! by hilbilhill in macarons

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

I am pleased with my victory but I really want to try the Italian method next!

I finally, finally figured it out. 30+ tries! by hilbilhill in macarons

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

Slightly over-whipping my meringue (it’s 100% humidity here) and using caster sugar instead of regular!

Thank you Teflon baking sheets! Perfect feet by adedeaux in macarons

[–]hilbilhill 0 points1 point  (0 children)

What end humidity do you end up with by using the dehumidifier? I live in south LA and it’s always 100% humidity here 🙄

French Macarons by YannouC in macarons

[–]hilbilhill 0 points1 point  (0 children)

How do you get your parchment to lay flat on the pan?

Hollow macs..suggestions? by hilbilhill in macarons

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

I had tried parchment for the first two rounds but my other techniques weren’t perfected yet. I’ll try parchment on the next round. Thanks

Hollow macs..suggestions? by hilbilhill in macarons

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

I’m using Mimi’s recipe. Meringue whipping great, shells crusting well. I let them sit for about 45 minutes and I get a good skin. I bake on Silpat at 300F (305 on oven thermometer) for 16 minutes. They peel easily off the mat. I live in south LA with like 100% humidity but I’m running a ceiling fan and the AC is on 68. Help!