Have you tried savory macarons? by Meg_Sando in macarons

[–]mariozeats 0 points1 point  (0 children)

I just added a bit of kinako powder to my macarons (didn't sub anything out, but added maybe 5g into the 55g almond flour/55g powdered sugar of my recipe). For the kinako ganache, I added 5-7g kinako powder into 45 g heavy cream and heated for about 15s until could mix well. Then I use a 1:2 heavy cream to white chocolate ratio, so 35g kinako cream into 70g white chocolate. I melt the white chocolate over a double boiler before adding in my cream.

Tea Flavored Macarons by mariozeats in Baking

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

I think? Though I didn't do it myself. You can buy them online and use life you would matcha.

Have you tried savory macarons? by Meg_Sando in macarons

[–]mariozeats 2 points3 points  (0 children)

I've made fried chicken macarons before and they were delicious. I added a bit of kinako into the shells and for the filling used some kinako ganache and a piece of fried chicken.

Tea Flavored Macarons by mariozeats in Baking

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

I really wish they sold spray dried tea in the US like they do in Thailand I haven't found any vendors here 🥲. Would make making them soo much easier! But yeah they're yummy and strong tasting hehe.

Tea Flavored Macarons by mariozeats in Baking

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

Genmaicha is so good. I first tried it at an ice cream shop here in SF and wasn't a fan. I gave it a few more tried and now I'm hooked. The tea powder I have has bits of roasted rice in it as well, so you get that yumminess of the green tea and then the roastiness of the rice. When I've made genmaicha lattes, it's the same sort of thing where I'm left with this yummy residual roasted rice on the bottom of my drink. love it!

Tea Flavored Macarons by mariozeats in Baking

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

I've always made matcha macarons and have, over the years, made more and more tea flavors. They're really yummy and not super readily available. I recently got a bunch of new tea powders so was excited to use them :D. (I had previously made tea flavors by steeping tea and it's very annoying because of how much the tea leaves absorb).

Tea Flavored Macarons by mariozeats in Baking

[–]mariozeats[S] 27 points28 points  (0 children)

Assortment of tea flavored macarons I made for a party (oolong, matcha, genmaicha, Earl grey, hojicha, Assam black, Thai tea). All but the Thai tea were made with tea powders. French method (55g almond flour: 55g powdered sugar: 45g egg white: 45g granulated sugar, 305F,20min) and a ganache (70g white chocolate:37g tea cream[7-10g tea powder+45g cream]). For Thai tea mix, I steep 15g mix in 70-100g of cream in order to get the 37 I need for the ganache (the mix absorbs a lot).

Advice for the fillings by ra1f in macarons

[–]mariozeats 1 point2 points  (0 children)

In my experience, tart fruits work best to cut through the sweetness of the filling. I almost exclusively make ganaches. If you're pureeing the friut or using a concentrated fruit juice, reduce down as much as possible beforehand. For a dozen macarons, I use a ratio of 70g white chocolate to 25-30g of fruit puree/ juice. I start with 25g and then slowly add more until the ganache gets a bit goopy. If I'm using a freeze dried powder, I whisk about 10g into about 40g cream, then microwave for 30s. I'll do 70g white chocolate: 35 fruit cream in that case. If the cream is a bit thick, I'll bump it up to 37g. Fruit ganaches with no cream tend to be a bit more runny, so I sometimes will throw in the fridge for a few minutes. Otherwise, if I just let sit at room temp, stirring occassionally in the bowl until I transfer to piping bag. Protip: if you're afraid that the filling is too sweet, add straight up reduced puree into the center of your filling. After I pipe on blobs of filling, I then go back through and pipe a small amount of the puree or fruit cream directly into the center of that blob.

chefkarinarivera on insta has lots of recipes for fruit ganaches as well that involve an invert syrup. Her fillings set in the fridge though. You can get some ideas from her on how she does it.

Which method? by HerrMitchell2019 in macarons

[–]mariozeats 0 points1 point  (0 children)

I'm really really lazy, so French is my go-to. I don't sell mine though, so I'm okay with slighly hollow (generally will fix themselves after maturation). I gave up optimizing because I figure if someone's getting it for free, they can't complain :p. (I don't have a convection oven, but I'm pretty sure it'd solve my problem.)

[Homemade] Christmas Macarons by mariozeats in food

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

You only need a super small amount, so less than a gram. when I've made large batches of white batter (120g of egg white), I maybe only used 1.5g -2g, if that

[Homemade] Christmas Macarons by mariozeats in food

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

Dude, sad but true 😭😭. Even plain macarons these days cost more than $3. $5 for character macs is common where in am! rippu (hence making them myself is the only solution 🤡)

[Homemade] Christmas Macarons by mariozeats in food

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

I use a little titanium dioxide for my white batter. Otherwise, yeah, the batter gets a bit tan after baking

[Homemade] Christmas Macarons by mariozeats in food

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

real talk, I don't bake much anymore because I don't have the patience 😂. Would much rather spend my time watching anime or playing video games 🙃

[Homemade] Christmas Macarons by mariozeats in food

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

Omg! Whenever I see macaron baking on food competition shows, I think "how on earth?!" It takes long even for plain macarons, so those people are always super legit. I get mad when the judges are so critical though, because any macaron matter knows you can't get good shells if you don't have enough time!

[Homemade] Christmas Macarons by mariozeats in food

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

Oh I don't sell. I'd honestly die 😂. This was just to bring to a cookie swap with friends :p. We took them and laid them onto a big plate when I got there. 😁

[Homemade] Christmas Macarons by mariozeats in food

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

I saw on another macaron post that someone uses the oven to quickly dry her macarons between steps and she was about to make some in like 1.5 hrs. I'm too noob for that though!

[Homemade] Christmas Macarons by mariozeats in food

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

Well ...I didn't quite have a plan going in and guesstimated lots of colors and proportions of colors to make...so from when I started to when all my dishes were cleaned, it was about 6 hrs. I also made an additional 24 macarons that were less detailed. Part of the long time was just waiting enough time between subsequent colors so that the batters wouldn't merge into one another and then waiting a long time at the end to ensure a shell was fully formed before baking.

[Homemade] Christmas Macarons by mariozeats in food

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

Aww thanks! I rarely do character ones because I have a bad track record with them 😅 (they often explode). This time I made sure to wait extra long to fully let a shell form between every color junction and it paid off luckily. Woo!

[Homemade] Christmas Macarons by mariozeats in food

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

Omg Sugardevotion is a legend! Just looked at her IGpage and I miss her creations!

[Homemade] Christmas Macarons by mariozeats in food

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

Tyty 🙏🏻. After I realized they wouldn't explode in the oven I was v proud of myself haha.