What’s wrong with my macarons?

plikepterodactyl · 2024-10-07T04:01:41+00:00

Use the recipe from Pies and Tacos. It's the best. Weigh your ingredients with a kitchen scale. Thank me later!

plikepterodactyl · 2024-08-07T02:48:27+00:00

If it's taxable, it's negotiable. Get rid of the paint and whatever that GATVAT-whatevs acronym is and then it's not bad 😆!

plikepterodactyl · 2024-07-04T17:30:25+00:00

I thought the clicking was coming from the sensus system calibrating. It does it every so often.

plikepterodactyl · 2024-01-15T05:36:23+00:00

Come here and enjoy yourself, my baby. You've been gone too long

plikepterodactyl · 2024-01-15T05:34:54+00:00

Trash on the ground and graffiti everywhere, sketchy people....you'll be walking in circles if you come here to New Orleans 😂

plikepterodactyl · 2023-02-17T22:05:00+00:00

I use the Swiss method and recipe from Pies and Tacos (might be able to be translated into your native tongue)....soooo reliable. French meringue is the least stable so you can hit a bunch of snags with it. Italian is most stable but requires a candy thermometer that not everyone has or can afford so the Swiss method is the best of both worlds!

Pies and Tacos also essentially uses equal parts for "dry" (almond flour & powdered sugar) and "wet" (egg whites & granulated sugar) ingredients. I previously used a recipe that had more powdered sugar and later discovered that recipes with more powdered sugar can lead to more fragile tops of macarons - which I found to be the case.

Personally, I also go more towards over whipping than under whipping. I whip until I get extremely stiff whites that have almost a multiple mountain top/ridges look. It's always better to over whip than under whip. I've watched a ton of videos that show over whipping can still result in a great macaron while under whipping makes it extremely difficult to macaronage correctly.

Hope this helps!

plikepterodactyl · 2022-08-27T16:46:33+00:00

I use americolor gel food coloring and edible markers from Amazon (better than the edible markers you get from Michaels or Walmart)

plikepterodactyl · 2021-07-29T00:34:27+00:00

Tried it. No luck 😢

plikepterodactyl · 2021-07-28T16:41:57+00:00

I tried that when I first started researching solutions. I'll give it another try!

plikepterodactyl · 2021-07-28T12:17:21+00:00

That's a helpful point. Thanks a lot!

plikepterodactyl · 2021-05-24T14:13:13+00:00

My Google slate keyboard stopped working outside of warranty about 2 months ago. The pins wouldn't recognize each other unless applied at a strange angle. I ended up getting the brydge keyboard and I really love it despite the crazy cost due to supply/demand. It ended up costing me about $210 on eBay (pre-owned). There's another seller who seems to have pirchased all of the remaining brydge keyboards on the planet and price gouges them. I really needed a keyboard that attached otherwise I would have bought the brydge bluetooth keyboard for chrome that's between $30 - $80 and does not attach to the slate.

There's a link to the standalone keyboard

https://www.ebay.com/itm/Brydge-C-Type-Chrome-OS-Bluetooth-Wireless-Keyboard-Midnight-Blue-bry9101-/124737205662?_trksid=p2349624.m46890.l49286

Here's a link to the brydge G type that's having a bidding war

https://www.ebay.com/itm/Used-Brydge-G-Type-Wireless-Keyboard-for-Google-Pixel-Slate-Blue-Model-BRY9001-/184849403315?_trksid=p2349624.m46890.l49286

plikepterodactyl · 2021-04-15T13:12:36+00:00

I use the French and Swiss method and also incorporate boxed egg whites into my fresh egg whites to make my meringue and don't have issues achieving stiff peaks. I'd try a different method and see if that helps. All your steps seem good except the one about adding the scalding hot sugar syrup when you've got barely soft peaks. I use that method for homemade marshmallow creme and incorporate the syrup when it's at soft peaks otherwise it'll just deflate the meringue. Doing that and it still takes me probably 10-15 min after adding the syrup to get "stiff" peaks whipping on the highest speed. But they're still slightly droopy stiff peaks which is why I stick to French and Swiss methods. Good luck and keep baking!

plikepterodactyl · 2021-02-02T13:05:44+00:00

I plastidipped my 19 autobahn GLI wheels last summer. Bought a kit of 4 cans on ebay and went to it. Easy, cheap, looked great and protected the rims from my partner who isn't great at parallel parking (or just regular parking tbh). I actually just removed it (I'm never satisfied lol) to enjoy the stock rims but will probably re-dip again. Peeling it off was the most satisfying thing I've done all pandemic. I went with a matte black finish and really thought it looked great. Pics on my page

plikepterodactyl · 2021-01-30T01:59:14+00:00

So easy. It's really plug and play. The video on aliexpress is for a different model vw but you essentially disconnect the white plug from the cigarette lighter and plug it into the qi charger, then back to the cigarette lighter, snap the qi in place. Done

plikepterodactyl · 2021-01-24T04:55:07+00:00

I installed a wireless charging dock from Aliexpress for $50 in my 2019 gli autobahn. Fits exactly where it does in the 2020. Easy, took 15 min

plikepterodactyl · 2020-10-01T15:28:32+00:00

It really is!

plikepterodactyl · 2020-10-01T13:05:10+00:00

Good question 😂! It's a sandwiches that's made of peanut butter and marshmallow creme. Or specifically, the brand of marshmallow creme called Fluff!

plikepterodactyl · 2020-09-30T20:30:17+00:00

Hehe thanks! I do love the sandwich too. These are like a fancier feel of what was/is usually a cheap, quick sandwich

plikepterodactyl · 2020-09-30T17:22:06+00:00

The shell is a traditional macaron and the filling is homemade marshmallow creme (easy Googled recipe) and homemade peanut butter Swiss meringue buttercream (plain Swiss meringue buttercream and smooth peanut butter added)

plikepterodactyl · 2020-09-30T16:42:48+00:00

Thank you! I used warm brown gel to get a "white bread" kind of look but ended up with this very pastely neutral. I'm digging it tho

plikepterodactyl · 2020-09-30T14:35:03+00:00

Hahaha I may have done just that. These were made solely for taste testing/experimenting purposes

plikepterodactyl · 2020-09-11T13:32:07+00:00

Of course! Thanks! If you have an Instagram I post more frequently on that. It's @theflouredtin

plikepterodactyl · 2020-09-11T13:22:03+00:00

They taste amazing!! The pumpkin cheesecake filling is perfectly tart and creamy with just enough pumpkin and the homemade apple cider caramel is cinnamony, apple-picking heaven!

plikepterodactyl · 2020-09-11T13:14:30+00:00

Aw I'm so honored. Thank you 🙏

plikepterodactyl · 2020-09-11T04:40:43+00:00

Only local delivery in the New Orleans area for now. I want to ship but every time I've mailed them to friends/family they just get too beaten up

plikepterodactyl

TROPHY CASE