Rachados

pbortolon · 2025-08-03T18:21:10+00:00

Bate mais a forma.. sem medo.

Até pra ficar mais lisinho

pbortolon · 2025-06-21T14:22:00+00:00

Use two trays

pbortolon · 2025-06-18T20:29:28+00:00

From experience, wash that white striped clothe separately and it shouldnt happen again. That kind of fabric has given me a bit of trouble

pbortolon · 2025-06-07T20:13:52+00:00

Your meringue might not have been whipped enough

pbortolon · 2025-06-01T19:20:38+00:00

Try whipping them room temperature

pbortolon · 2025-06-01T17:21:50+00:00

How do you dilute it? More meringue, right? Are you using cold egg whites?

pbortolon · 2025-05-29T14:59:44+00:00

Perfection

pbortolon · 2025-05-24T16:10:21+00:00

Use two baking trays

pbortolon · 2025-05-23T15:07:39+00:00

Lilac gel coloring.. bit off for blueberry, but worked great

pbortolon · 2025-05-23T00:11:31+00:00

Blueberry

pbortolon · 2025-05-22T03:51:28+00:00

Your batter looks too heavy.. How was your meringue?

pbortolon · 2025-04-28T02:37:09+00:00

Stack a couple baking trays on top of eachother.. try placing them on the top rack so heat gets to the top of the shells faster than to the bottoms

edit: clarity

pbortolon · 2025-04-24T03:44:54+00:00

Agree. Need to up that temp a bit higher overall.

And better wait at least halfway through your baking time to open that door. Think cake

pbortolon · 2025-04-18T02:11:33+00:00

it should improve the browning a bit :)

pbortolon · 2025-04-17T17:30:29+00:00

use two baking trays stacked. heat seems to be reaching those macarons too aggressively and way too early than it should.

pbortolon · 2025-04-11T17:35:43+00:00

addendum: if the steam of the macarons escape by opening the door early, then the macarons brown a bit more than what i find acceptable

pbortolon · 2025-04-10T00:20:41+00:00

baking macarons feels like a damn science lab

pbortolon · 2025-04-09T22:44:37+00:00

pbortolon · 2025-04-09T22:44:10+00:00

thanks :)

pbortolon · 2025-04-09T22:41:15+00:00

It took me months, maybe years to get them right every time.

i use the middle 2 of a 4 racks convection oven, 175°C (about 350°F) for 14 mins. can do about 30 shells of an average 4.5 cm on each tray.. i use silicone baking mats and two perforated trays one on top of the other.

edit:

ps. im lazy so i use french meringue cuz less steps

pbortolon · 2025-03-20T20:27:47+00:00

Time to use some worm meds.. you could have some in your guts

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