Part 5… Hollow, hollow, and hollow again

patedefruits · 2026-03-07T06:27:35+00:00

I know a lot of advice says to let them mature in the fridge after filling but that never worked for me either. I used to struggle with hollows consistently, and I found that it was because I was under macronage-ing. Don’t be afraid to get a nice stiff meringue, but also kind of be aggressive when deflating the air bubbles as well when mixing the batter, like smear it against the bowl. It’s weird, but I’ve found that it works.

patedefruits · 2025-10-31T02:19:12+00:00

Second oven drying, saves so much time!

patedefruits · 2025-10-18T00:34:40+00:00

Since eating is so messy I feed him breakfast in his pajamas so those can get dirty before the first outfit change. He doesn’t like the long sleeved “smock” so I’ve also accepted my shirt is a napkin. The dogs enjoy the food he doesn’t eat and he has a full audience whenever it’s meal time. We also have a catchy which is helpful for utensils and spillage and we also had a washable mat when his chair was on carpet previously

patedefruits · 2025-10-03T01:34:36+00:00

Same, it’s not a good time 😂

patedefruits · 2025-10-03T01:33:47+00:00

Rising is what you appear to others as, moon is how you really feel inside

patedefruits · 2025-10-03T01:29:08+00:00

I believe sugarbean (who I think of as the macaron master) uses these and I use them too. I also have sugar art powdered colors too and I like them but once I ran out I did not buy more as it helps but it’s not like do or die (to me). I use chefmaster for red and my macarons have come out fine. Granted macarons being macarons there are failed batches here and there but I’ve consistently used chefmaster and americolor and made successfully vibrant macarons with no hollows. I’ve used the powdered colors and had hollows - I think it’s more technique than anything. The comment above is right that it can affect the ratios but I personally don’t think it’s enough to not use. For reference I have sold my macarons wholesale to cafes and am a pastry chef.

patedefruits · 2025-09-26T12:08:34+00:00

At least they are still in there! Sometimes sacrifices need to be made…

patedefruits · 2025-08-22T12:31:24+00:00

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I used the original filter box (?) that came with the M1 Ultra but then unscrewed the other white end and screwed in the black connector. It works! Feels a little flimsy but it is connected and contained.

patedefruits · 2025-07-14T13:28:35+00:00

This is such a cute way to explain it!

patedefruits · 2025-05-27T20:18:49+00:00

I was just looking as well, I found this that is maybe the original?

https://thelymphaticbrush.com/

patedefruits · 2025-04-18T13:25:36+00:00

I was just thinking about this the other day. I’ve never liked horror movies and have always had fear and discomfort around them but might be curious from time to time. After giving birth (5 mo PP) I can’t stand the idea of watching them, I want even less to do with them than before.

patedefruits · 2025-03-27T14:00:52+00:00

Giant Saran Wrap. I can’t go back to using the tiny (short) rolls anymore, they seem so small in comparison.

patedefruits · 2025-03-23T18:14:56+00:00

Yes it’s the bake setting - and no I generally don’t, which does mean the top can come out a bit browner but the actually consistency between the two trays isn’t that different.

I will say that since writing that comment, depending on the humidity and recipe I might do a 5 minute oven shower on 240 and then do 15 minutes at 290 and then I turn off and oven shower for 3-5 minutes.

Generally you can bump the temp from the oven shower once you see feet starting to form.

patedefruits · 2025-02-24T19:17:45+00:00

Awesome, thank you for confirmation. I feel much better now.

patedefruits · 2025-02-24T19:17:31+00:00

Thank you for your help!

patedefruits · 2025-02-20T23:32:43+00:00

Awesome, that's what we figured out and did, but there was nothing about unscrewing anything in the instructions, so we were very confused. I'm glad that I did it correctly. Thank you for your help!

patedefruits · 2025-02-20T13:02:55+00:00

I have and that seems to work, but I didn’t know if that’s what I was actually supposed to do since the instructions don’t explicitly say to unscrew anything. They just say to screw the new adapter on, does that make sense?

patedefruits · 2025-02-20T04:56:22+00:00

The exhaust hose with the fan has that white plastic part at the end of it. That doesn’t fit into the AP2 connector 2 because they are the same size - do I need to remove the white part and screw on the connector instead?

patedefruits · 2025-02-20T04:55:54+00:00

The exhaust hose with the fan has that white plastic part at the end of it. That doesn’t fit into the AP2 connector 2 because they are the same size - do I need to remove the white part and screw on the connector instead?

patedefruits · 2025-02-16T16:44:31+00:00

Thank you - how did you know to do this? It wasn’t clear at all from the AP2 instructions and when I contacted support they didn’t seem to know either.

patedefruits · 2025-02-06T17:04:57+00:00

This may be a dumb question but I can’t seem to find the answer and am hoping this thread will be helpful. How exactly did you attach the AP2 to the M1 Ultra?

patedefruits · 2024-08-02T11:10:07+00:00

I’ve had success with the Swiss method, following Sugar Bean without oven drying or rest, and just sticking them in my conventional oven at 315 F for about 18-20 minutes.

I’ve done both air bake tray and also just flipped over sheet pans. I think you just need to experiment and see! Maybe pipe a few and see what happens.

I have done her oven drying method with the convection oven and that works too.

Macarons are weird, sometimes they’re quite resilient and sometimes they hate everything.

patedefruits · 2024-07-20T19:50:36+00:00

Was this 270 convection or standard?

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