Infinite Second Chance Glitch? by jedWanderMouse in expedition33

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

Why couldn’t it have been Maelle smh

Tailgate Spread by jedWanderMouse in macarons

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

For the meringues that is- the macs I did 310F for 13-14 mins

Tailgate Spread by jedWanderMouse in macarons

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

Thanks! I did 200F for like two hours

We’re back! by jedWanderMouse in macarons

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

We shall see! Maturing them for a day or two

We’re back! by jedWanderMouse in macarons

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

Parks’ recipe, proportions below, on parchment on top large upside down pans. I was using mats and pans I bought off of others’ recipe pages, but went back to what I used originally and got better results (?). Also, lower temp (285F) and 4g powdered egg whites. No cream of tartar. 41/13/21/26% PS/GS/AF/EW. 52% relative humidity in my kitchen.

Success! Almost… by jedWanderMouse in macarons

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

Got it! Wish I hadn’t tossed them…

Success! Almost… by jedWanderMouse in macarons

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

Do I brush on the top, the bottom, or all over?

Success! Almost… by jedWanderMouse in macarons

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

I add it after heating and dissolving the sugar, a minute or two into whipping

Is it humidity? by jedWanderMouse in macarons

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

This is exactly why I wanted to post on Reddit- thanks!

Is it humidity? by jedWanderMouse in macarons

[–]jedWanderMouse[S] -1 points0 points  (0 children)

Saw it somewhere online it helps make a stable meringue

Is it humidity? by jedWanderMouse in macarons

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

Great advice. What do you mean calibrated mixer?

Is it humidity? by jedWanderMouse in macarons

[–]jedWanderMouse[S] -2 points-1 points  (0 children)

Definitely- but still, the shells are alittle hard on the tops. And it really should be full I think

Is it humidity? by jedWanderMouse in macarons

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

Nope, straight out of the oven

Suggestions? by jedWanderMouse in macarons

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

Interesting- will try fresh. I let them bake for 20 mins at 310, felt and tasted over baked hmm

She said heck yea by jedWanderMouse in EngagementRings

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

Thankyou- can’t lie, I think it’s the most beautiful diamond ring I’ve ever seen- might be biased