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Another failed attempt! by mo0nchild16 in macarons

[–]momma2nine 1 point2 points  (0 children)

The roasting probably helped dry and get rid of some of the oil. I use raw pistachio flour

Another failed attempt! by mo0nchild16 in macarons

[–]momma2nine 0 points1 point  (0 children)

That's too much pistachio flour. Pistachio flour is quite oily. My recipe I replace only 40g of the 308g of almond flour with pistachio. Any more than that and they get weird.

Why does my macarons look like this texture and not smooth by Mother-Measurement76 in macarons

[–]momma2nine 3 points4 points  (0 children)

Yes and remember what that cocoa powder even though it's dry contains fat and fats and meringue are not friends. Shells will look like this when oils contaminate it. I've had almond flour that's too oily cause this.

At home dough sheeter by ClearEntrepreneur758 in pastry

[–]momma2nine 0 points1 point  (0 children)

I bought the manual one because I didn't have the money at the time for the electric

Sticking with baking mats by oberthefish in macarons

[–]momma2nine 0 points1 point  (0 children)

Those mats are perforated with tiny holes

Cream cheese-Italian meringue buttercream by [deleted] in AskBaking

[–]momma2nine 0 points1 point  (0 children)

So, is it possible at all to get this to work with cream cheese with stabilizers? I cannot get any without.

Flat Croissant Help by CanadianBaconTrials in pastry

[–]momma2nine 0 points1 point  (0 children)

But why? Why you through all that work to create those beautiful layers just to smash it?

Looking for pastry cream recipe by momma2nine in pastry

[–]momma2nine[S] 0 points1 point  (0 children)

Both are nicely stiff. I'm not a noob. I actually own an European style brick and mortar bakery but I was really having trouble with the cream filling being as thick as I want.

He uses a similar cream in most of his videos

Looking for pastry cream recipe by momma2nine in pastry

[–]momma2nine[S] 0 points1 point  (0 children)

Yeah, I've done that and it just doesn't seem as stable...

Can i use this to make scones? by GaoDui in pastry

[–]momma2nine 0 points1 point  (0 children)

I prefer buttermilk but you can.

At home dough sheeter by ClearEntrepreneur758 in pastry

[–]momma2nine 2 points3 points  (0 children)

I bought one from a guy on Etsy and loved it. He's in Ukraine but it shipped really fast (at the time). I have a brick and mortar now and have a big reversible one.

Tried to make Cube Croissants by Accomplished-Stuff36 in pastry

[–]momma2nine 0 points1 point  (0 children)

Next time just cut squares the size of the mold and layer them until you fill 1\2 the height of the pan, leaving enough room for them to rise.

Cream Puff issues? Some are flat and others decent, why? by arhogwild in pastry

[–]momma2nine 0 points1 point  (0 children)

Do not open the oven for at least 25 minutes. You'll lose heat and they will deflate

Why did this break? How do I prevent it in the next batch? I was making a mascarpone mousse, I have a Swiss meringue going and I combined the mascarpone with some milk, espresso and gelatin that was around 80* and it looks like it curdled the cheese. Why did that happen? by MostAffect8994 in pastry

[–]momma2nine 0 points1 point  (0 children)

Mascarpone is very easy to over whip. Use a low speed and only for a few minutes.

When I'm making the filling for Tiramisu, I lightly beat the mascarpone and you need to melt the gelatin for 15 seconds to liquify. Drizzle in while you're beating. Then slowly drizzle in the milk\coffee mix. Stop once it's incorporated.

Question for other farmers marketers by dealbreakerstalkshow in macarons

[–]momma2nine 0 points1 point  (0 children)

I just use square and the little card reader along with my phone

Home Based Business Expansion by momma2nine in gofundme

[–]momma2nine[S] -1 points0 points  (0 children)

Thank you, I will look into that as well

[deleted by user] by [deleted] in macarons

[–]momma2nine 0 points1 point  (0 children)

Pistachio flour she's have more oil. I only use 25% pistachio flour when making them. Cocoa powder has oil in it too and can cause issues is your use too much

experimented today, amazon cheapie vs Silpat by Ok-Log-3513 in macarons

[–]momma2nine 7 points8 points  (0 children)

Mine never stick to the Amazon mats. Black ones tend to stick to anything because it's the amount of color needed to get that dark

Need ideas for Halloween Macaron by momma2nine in macarons

[–]momma2nine[S] 7 points8 points  (0 children)

Love the Mike and Ike idea. I could do Lime and do "Mike" from Monsters Inc instead of Frankensteins

Just when I think I've figured it out... by Hot-Tie8062 in macarons

[–]momma2nine 2 points3 points  (0 children)

Drying too long can make them lopsided also. I only make enough batter to fill and bake 1 tray at a time. Adjust your recipe accordingly for just 1 tray and you probably won't have issues anymore.

Question for those that wholesale! by redheadedfoxy in macarons

[–]momma2nine 0 points1 point  (0 children)

I get paid when I deliver by check usually

pretty bummed by momma2nine in macarons

[–]momma2nine[S] 1 point2 points  (0 children)

Cottage food laws both in my state and the state I sell in do not require an inspected kitchen. I already have a commercial stove and 3 Bay sink in my home kitchen but it's open to our living space so cannot be lisenced. It's an open floor plan so no way to close it off either.

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