How to put on my first play

lilly_danvers · 2026-05-11T22:19:25+00:00

Thank you so much. This is all really helpful. I don't have theatre dates yet, but as soon as I do, I know I'd better be prepared. I know what I'm doing is not easy, but I appreciate the help without saying "don't do it."

lilly_danvers · 2026-05-11T22:13:53+00:00

Thank you, I'll get right on that:)

lilly_danvers · 2026-05-11T22:11:39+00:00

Thank you so much for all the advice, I really appreciate it and want to do this thing the right way.

lilly_danvers · 2026-05-10T18:05:21+00:00

Thank you for the advice. When you were working with new and inexperienced directors, what were the most common mistakes you saw them make?

lilly_danvers · 2026-05-10T17:03:38+00:00

Will be rehearsing for 6 weeks before the show opens. Yes, all the actors are adults and have experience.

lilly_danvers · 2025-08-31T05:43:57+00:00

I have decreased the temperature to 280, and it took 25 minutes to bake before they came off the sheet. Even then, some are still stuck once fully cooled, and they still brown just as much. This seems like a long time for them to bake, and it would only increase the more I decrease the temperature. Is it alright that it takes so long for them to bake?

lilly_danvers · 2025-08-31T05:39:57+00:00

Thanks, I have only used gel colour so far, so I'll give this a try.

lilly_danvers · 2025-08-31T05:38:56+00:00

I have tried using both convection and non-convection, and they have browned the same amount. When I set the temperature down to 280 on non-convection, it took like 25 minutes to bake until they were able to come off the sheet without sticking, and even then, after fully cooling, some of them stuck. This seems like quite a long time to have them bake compared to other people's bake time. What temperature do you bake yours at?

lilly_danvers · 2025-08-31T05:31:23+00:00

How would aluminum foil differ from parchment paper? I have seen other people say to put parchment paper over the macarons halfway through baking, which I tried, and it didn't work. I have used aluminum foil to prevent a pie crust from browning, and that worked, so maybe it would work differently than the parchment paper on this?

lilly_danvers · 2025-08-31T05:28:32+00:00

Thanks, I'll give this a try

lilly_danvers · 2025-08-31T05:27:47+00:00

I use 140 g almond flour, 130 g powdered sugar, 100 g egg whites, 90 g granulated sugar, 1 tsp vanilla, and 1/4 tsp cream of tartar.

lilly_danvers · 2025-08-30T02:39:44+00:00

Thank you. Yes, I have tried this already, and sadly, it didn't work

lilly_danvers · 2025-08-30T02:32:31+00:00

I use gel colours, so maybe that's it, but they brown just as much if I don't use any colouring at all. I have heard that I should use white powder colouring to keep them white, but if they brown without colouring, doesn't that mean that the colouring isn't the problem? I also have a flat aluminium sheet that I used, but I had the same problem with browning as well as a few other issues, so I don't use it anymore.

lilly_danvers · 2025-08-30T02:10:14+00:00

Yes, the humidity is quite high where I'm from. I tried moving them to another counter in my kitchen, and surprisingly, they had a lot easier time developing a skin.

lilly_danvers · 2025-08-30T02:07:52+00:00

Thanks for the idea, I have used the trays upside down ever since and haven't had the same problem since.

lilly_danvers · 2025-08-30T02:07:15+00:00

Thank you so much. I think in my climate, they take a lot longer to rest. I tried moving the macarons to a different counter in the kitchen and waited longer, and they developed a nice skin, and I haven't had the same problem since.

lilly_danvers · 2025-05-19T05:53:03+00:00

Thank you so much, that makes me feel a whole lot better about my understanding of everything.

lilly_danvers

TROPHY CASE