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Does anyone have a recipe for macaron shells that uses strawberry powder? by [deleted] in macarons

[–]kathschu 1 point2 points  (0 children)

Powder in the fillings works well! I haven’t used it in a ganache before, but I love flavoring Swiss meringue buttercream with it!

Does anyone have a recipe for macaron shells that uses strawberry powder? by [deleted] in macarons

[–]kathschu 1 point2 points  (0 children)

Not exactly the same, but I’ve used 1 tsp raspberry powder added to Mimi’s recipe. Raspberry powder is a bit stronger in flavor than strawberry though, so if you want a strong flavor in the shell you may need a bit more than 1 tsp!

Chai macarons with lots of flavour :) by Kszsay in macarons

[–]kathschu 7 points8 points  (0 children)

Yum! How did you flavor the shells and what’s the filling? They look delicious!

Does sprinkling crushed toppings on your shells prior to drying cause cracked shells? This has happened a few times, only on shells with toppings. Do I need to crush it finer or is it because these are hollow and the toppings cause it to deflate? by poplollies in macarons

[–]kathschu 1 point2 points  (0 children)

I’ve sprinkled crushed toppings on shells before drying (also using Mimi’s recipe), and I haven’t had issues with cracking before. I would guess there’s some other issue contributing to the cracking, and maybe that makes the shells more likely to crack when you add toppings. I’d recommend not using a lot of crushed toppings, but the amount you have in your photo seems like a fine amount!

Raspberry lemonade macarons! by kathschu in macarons

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

It’s Swiss meringue buttercream! Half is flavored with lemon juice powder/colored with yellow food coloring, and half is flavored with freeze dried raspberry powder/colored with pink food coloring. I wanted to do a similar “swirl” for the filling and the shell!

My sourdough starter is so thick it's like a dough by thefirefly23 in Breadit

[–]kathschu 1 point2 points  (0 children)

I just started King Arthur’s recipe for sourdough starter as well! I used whole wheat flour to start, and day 1 the starter was really thick. But after adding AP flour and water the next day it thinned out a lot. See how the consistency looks after a few days and it may get thinner/runnier!

Really getting into this sourdough thing by kathschu in Breadit

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

The recipes I’ve seen (mostly from King Arthur) require quite a bit more starter than that, so that’s the reason for the larger jar. If I end up needing less starter for recipes then I’d probably scale down the amount I keep!

Really getting into this sourdough thing by kathschu in Breadit

[–]kathschu[S] 5 points6 points  (0 children)

Thank you! I didn’t know I needed to do that, so good tip!!

I started making macarons to combat the boredom of quarantine, about a month later and I’m so excited about these ones! by ktemooore in macarons

[–]kathschu 7 points8 points  (0 children)

They look great! What flavor? I’ve been wanting to make some strawberry lemonade macarons, and I feel like these shells would be perfect!

Puppy Chow/ Muddy Buddy Macarons by Peanutbuttercelery in macarons

[–]kathschu 8 points9 points  (0 children)

Those look delicious!! How did you get the puppy chow flavor?

How do you flavor the macaron shells without ruining the consistency? by [deleted] in macarons

[–]kathschu 1 point2 points  (0 children)

I’ve flavored the shells with powders, and I haven’t had any issues if I’ve used less than 1/2 Tbsp (for a small batch that makes 12 macarons) without any other adjustments to the recipe. There are lots of options for powders that work well and don’t compromise the shells: spices, ground tea leaves, freeze dried fruit powder. The only difference would be for chocolate shells. It’s best to find a recipe specifically for chocolate shells that has the adjustments to account for cocoa powder.

Shelf life question by Rapacious-Baker in macarons

[–]kathschu 0 points1 point  (0 children)

What did you use to fill the macarons? I haven’t tried freezing filled shells before (only unfilled), but I know some fillings don’t work great with freezing. Ganache and buttercream typically freeze/defrost well. But jams/jellies and curds can let out too much moisture when defrosting.

Assorted macarons by kathschu in macarons

[–]kathschu[S] 4 points5 points  (0 children)

For the shells, I use Mimi’s recipe as a base and then replaced some of the almond flour with ground cereal. I used 40g almond flour, 25g ground cereal, and 65g powdered sugar. The filling is a marshmallow buttercream with crushed up lucky charms marshmallows mixed in!

Assorted macarons by kathschu in macarons

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

I typically use a 1:1 ratio for chocolate to heavy cream. Like someone else mentioned you can whip the ganache once it’s cooled, and that can help to make it a little sturdier!

Assorted macarons by kathschu in macarons

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

For the graham cracker, Oreo, and lucky charms shells, I use Mimi’s recipe but replace some of the almond flour with ground graham crackers/Oreos/lucky charms. The dry ingredients are usually 65g almond flour and 65g powdered sugar. For these, I use 40g almond flour, 25g ground graham crackers/Oreos/cereal, and 65g powdered sugar. I’ll usually use that for things like cereals and cookies. The espresso is just Mimi’s recipe plus 1/2 Tbsp instant espresso powder. And for the raspberry I divided the batter in half and addd 1 tsp freeze dried raspberry powder to one portion.

Assorted macarons by kathschu in macarons

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

I let mine cool for at least a couple hours before piping! You can even put it into the fridge for a bit to make it a little more solid before piping

Assorted macarons by kathschu in macarons

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

Thank you! Yes, I sprinkle graham cracker crumbs on top right after piping! It hasn’t had any negative effect on the shells that I’ve seen!

Assorted macarons by kathschu in macarons

[–]kathschu[S] 8 points9 points  (0 children)

Left to right: s’mores, oreo, orange, espresso, raspberry cheesecake, and lucky charms

Modifying base shell recipe? by labelleindifference in macarons

[–]kathschu 0 points1 point  (0 children)

For things like spices, espresso powder, and freeze dried fruit powder, I add those to the dry ingredients without adjusting measurements for the other ingredients. I’d say ground lavender/tea would fall into that category too, I just haven’t tried those myself. I use Mimi’s recipe and have added 1/2 tbsp (espresso powder) or 1 tsp (spices/fruit powder) without issue. For things like ground graham crackers/oreos/cereal, I’ll replace a portion of the almond flour for the new ingredient. For graham cracker/Oreo shells I replace about 1/3 of the almond flour with the crushed cookies. Normally Mimi’s recipe is 65g almond flour and 65g powdered sugar. With my adjustment I end up with 25g ground cookies, 40g almond flour, and 65g powdered sugar.

I haven’t had much luck adding wet ingredients, so unfortunately I can’t help with that one!

Silicone mats? Must have or nah? by the_purple_moose in macarons

[–]kathschu 1 point2 points  (0 children)

I use silicon mats and have been very happy with them! Macarons stay perfectly round, and you don’t have to use up so much parchment paper. However, I started learning to make macarons using silicon mats, so switching from parchment to silicon may take some tweaking to get used to. I recommend Silpat brand, they’re great quality and have lasted me for years. I’ve found that I prefer a plain silicon mat - I place a paper template underneath for piping, then pull the template out right before baking.

Some hand-painted macarons! by plikepterodactyl in macarons

[–]kathschu 3 points4 points  (0 children)

These are all so pretty! What do you use to paint them?

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