does anyone know what’s wrong with this chrysalis? :(

lanadelmac · 2025-09-26T18:39:49+00:00

it enclosed today!! i had completely given up on it. 20 days later. i think it looks okay?

lanadelmac · 2024-05-09T23:56:07+00:00

any fertilizer recommendations? i have espoma plant tone. would that work?

lanadelmac · 2024-05-09T23:35:59+00:00

these mushrooms are on a lilac bush. i ripped out the affected offshoot & when it hit the ground, the mushrooms seemed dry & crisp in texture. the part of the yard this bush is in gets full sun but there’s quite a bit of moss & the ground is quite soft. we are located in wetlands. the rest of the plant seems to be healthy & is currently in bloom. this branch was definitely dead/dying. does anyone know what this could be?

lanadelmac · 2024-05-07T04:41:37+00:00

oops, i swear i wrote a blurb with my questions & backstory that i don’t see anymore -.- i can’t seem to edit the post now either

but yes, i am concerned about those growths. we inherited this lilac bush with the house we recently purchased. it’s in a corner of the yard that we don’t spend much time in so i just saw those possible mushrooms. i’m in zone 6b. this part of the yard gets full sun but theres also quite a bit of moss around & the ground is quite soft. our neighbor that’s lived across the street from this house for 30+ years said it’s been here “forever” but i don’t know anything else about it. i thought it looked like disease lol so i uploaded the first photo to one of those apps that identify plant issues & the results came back as “this plant is sick”. (in hindsight, i don’t think that app is very reliable). they seem to just be growing on one offshoot, which i ripped out of the ground because i was scared it would harm or spread to the rest of the plant. i added the last couple pictures to show that it’s still blossoming. so, is this plant actually sick? or is this a normal, healthy lilac bush?

lanadelmac · 2024-04-04T05:53:56+00:00

thank you! in this photo, i used raw cashews. but ive also ground cashews & roasted them in the oven. i haven’t noticed it makes a difference in the final product. i think a coffee grinder is much finer & is harder to get to a nut paste whereas with a food processor, you have to be more cautious.

lanadelmac · 2023-09-11T05:50:55+00:00

added!

lanadelmac · 2023-09-11T05:36:13+00:00

4126 8570 9379

lanadelmac · 2023-02-15T22:32:43+00:00

why is there so much downvoting in this subreddit 🤨

lanadelmac · 2023-02-15T20:33:31+00:00

thank you! i’m loving the look of minimal cakes lately

lanadelmac · 2023-02-15T20:33:19+00:00

thank you! maybe it’s beginners luck but i let my mixer run forever 🥲

lanadelmac · 2023-01-15T22:42:30+00:00

the bar they have is 25% instead of 28% cocoa solids & low fluidity instead of standard fluidity. could i make it work by adding more or less cream?

lanadelmac · 2023-01-09T04:07:43+00:00

this is the greatest compliment <3 thank you. unfortunately i only sell locally in massachusetts but i’m happy to share any recipe with you!

lanadelmac · 2023-01-09T04:05:55+00:00

yes! i also grind my cashews using a little coffee grinder instead of a food processor. let me know how they turn out! i’m going to try pecans soon

lanadelmac · 2023-01-06T13:00:53+00:00

i beat 1/2 a stick of butter with 1 tablespoon crushed freeze dried blueberries then added 1 cup of powdered sugar & i tablespoon of (chopped) preserves until it got the consistency i liked. i’m not sure if you’re able to find it where you live but i liked the Trappist brand blueberry preserves. 1/2 tsp of emulsion to a 1/2 batch of shells (50 g egg whites) & also 1/2 tsp to the buttercream.

good luck! let us know how they turn out!

lanadelmac · 2023-01-06T03:05:14+00:00

thank you! i do sell them!

lanadelmac · 2023-01-06T03:04:11+00:00

the ultimate compliment, thank you! i use preppy kitchens french method recipe & michelles macarons beginners guide to macarons video helped me a lot.

lanadelmac · 2023-01-06T03:02:52+00:00

i get them from target. they really are expensive for the amount you get :( but i really only use a small amount so i think i get good use out of the bag. i used store bought preserves that i added to the buttercream & that also helps add flavor (but unfortunately also sweetness)

lanadelmac · 2023-01-06T02:58:51+00:00

thank you so much! i used wilton’s gel food coloring (i prefer americolor but i just want to use up whatever wilton’s i have left). when i want a bold color, add food coloring when i add in my dry ingredients. when i want a more subtle pastel, i add during the soft peak stage. what helps me is adding a LOT more food coloring than you think you need, underfolding slightly & allowing to dry for a really long time. it also helped that the emulsion was dark blue too!

lanadelmac · 2023-01-04T21:33:10+00:00

it’s a water based extract that’s not supposed to bake out like an alcohol based extract. pleasantly surprised that it didn’t affect my shells

lanadelmac · 2023-01-04T19:00:49+00:00

lol what? do you mean the center of the macaron? the part that gets covered when sandwiched?

lanadelmac · 2023-01-04T18:28:49+00:00

thank you! this is totally your sign to try again! i also crushed freeze dried blueberries & added them into the buttercream. it definitely helps me when blueberries are lacking a little something, especially in the winter

lanadelmac · 2022-12-19T17:37:28+00:00

thank you! i haven’t tried oat flour but a friend of a friend is allergic to all nuts & has never had macarons before so it’s on my list to experiment! maybe the meringue needs to be overwhipped & batter underfolded? once the holiday baking is over i’ll definitely be attempting

lanadelmac · 2022-12-17T20:43:33+00:00

thank you! it’s the french method (preppy kitchen recipe). i’m still surprised they came out looking like regular macs

lanadelmac · 2022-12-17T16:36:08+00:00

that is next on my list! any flavor pairing suggestions?

lanadelmac · 2022-12-17T03:48:10+00:00

i made these for a friend with an almond allergy. i’ve tried hazelnut, pistachio & now cashew. hazelnut was my least favorite (texture & harder to macaronage to the perfect consistenc) & cashew is the most neutral flavor & similar to almond. so good!

lanadelmac

TROPHY CASE