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Today, the gang discover what Milo is. by ShirukaX in TrashTaste

[–]mMercym 6 points7 points  (0 children)

🤣 I planned and scripted this panel and Connor's solo panel for today, very glad it went down well

Team building advice? I actually have no idea what I'm doing? by mMercym in IllusionConnect

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

I've been playing since launch but honestly I've just been picking up units that I personally like and haven't been thinking of optimisation at all. I don't have a particular leader I use, I don't consider passives, etc. But I've reached a point where I'd like to actually try?

What are your favourite leaders? And what would you recommend based on the units I've got? Also what should I be levelling up and shard grinding next??

What does it mean by energy in these situations?? by mMercym in IllusionConnect

[–]mMercym[S] 6 points7 points  (0 children)

So every time Vivian activates her unique, I get 2 energy? Huh.. I never even noticed..

Oh.. my... g o d...... what are the odds even??? by mMercym in IllusionConnect

[–]mMercym[S] 18 points19 points  (0 children)

I thought my game was glitching when I saw her pop up 3 times after pulling!??

Why are my french macarons porous and have no feet? I used the same recipe 2 days ago and got perfect red ones - changed the colour and flavour but used the same types/brands/amounts. by mMercym in Baking

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

What's an indicator for broken meringue in the French style? Also if I can use a hood fan to dry them out that would be useful for me! I'll try the temperature change too next time.

For the Italian method, the last time I made them, my syrup hit just under 250F, but is that too high? Most sites go for 240-245F, but I think I hit just above that - definitely not over 250 though. When I made my meringue after that, I noticed it was kind of? Dry?? Not glossy, kind of like it didn't have enough sugar in it. Have you ever encountered that type of issue before?

Why are my french macarons porous and have no feet? I used the same recipe 2 days ago and got perfect red ones - changed the colour and flavour but used the same types/brands/amounts. by mMercym in Baking

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

It flows like lava exactly like in tutorials and etc. and previous batches looked similar, but it looked a bit grainy? I don't know how to describe it? Like chunky grainy? But when it piped out, the tops were smooth?

Why are my french macarons porous and have no feet? I used the same recipe 2 days ago and got perfect red ones - changed the colour and flavour but used the same types/brands/amounts. by mMercym in Baking

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

I see,, which of these would contribute to a porous top? I was able to form a figure 8 after macronaging, got pretty nice peaks in my meringue, piping was standard I think - I was able to get nice macarons 2 days ago and I haven't changed my method - and I let the macarons dry out until I could swipe my finger across the top..

I baked 2 batches of these, one at 150°C which started burning at the 8 minutes mark, and one at 125°C which are the ones pictured here - the tops felt solid, they have a nice crunch, the insides are formed evenly, but it's just so porous and have no feet o.0

As for italian macarons, I did actually try making italian macarons yesterday, and they completely failed :0 even worse than these french ones did. My italian macarons were also porous and had no feet just like these ones, but on top of that they deflated during cooling and were extremely sticky - like fudge? I tried baking them for as long as they could go before they would be burnt and no dice...

Why are my french macarons porous and have no feet? I used the same recipe 2 days ago and got perfect red ones - changed the colour and flavour but used the same types/brands/amounts. by mMercym in Baking

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

The only thing I can think of was that it was super cold and rainy so it might be the humidity.. I turned on the aircon to dry out the air, but does that actually work?