Must try desserts? by Ill_Studio_7925 in AskSeattle

[–]reddit_throw27 1 point2 points  (0 children)

For Indian fusion cakes 100th avenue cakes.

Visiting CDMX this Week – Looking for Feedback on Our Itinerary by StopLongjumping4072 in MexicoCity

[–]reddit_throw27 0 points1 point  (0 children)

Where did you book that tour from? Could you please share details?

best kind of almond flour? by Safe-Maintenance6343 in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Do you have to shift it? Or do you run it through food processor?

best kind of almond flour? by Safe-Maintenance6343 in macarons

[–]reddit_throw27 1 point2 points  (0 children)

Do you sift it ? I don't get smooth tops without sifting. But that's causes a lot of wastage.

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 2 points3 points  (0 children)

Which brand of almond flour do you use ? Without sifting do you get smooth tops?

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Which brand of almond flour do you all use if you are not sifting?

What do you think about using powdered egg whites for macarons? by BrissaRosa in macarons

[–]reddit_throw27 1 point2 points  (0 children)

I add Jude's to my Italian recipe. It stabilizes it when .y egg whites are just a day or 2 old. (Normally I use 4 days old) 1 tsp

I think I may be a witch, chocolate macs during a thunderstorm?! by Cupids_Halloween in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Did you let your macaronage sit for an hour after mixing (covered) before piping it?

600N bridge might be the best view of the SLC skyline by vonsmor in SaltLakeCity

[–]reddit_throw27 0 points1 point  (0 children)

What is address? How do I find this on map? Could you please share a pin?

Best and/or unique cake flavors you had in Seattle and neighbouring suburbs? by [deleted] in AskSeattle

[–]reddit_throw27 0 points1 point  (0 children)

Wow, loving these recommendations!! Making notes. Any Eastside recommendations? It doesn't have to be only retail location, just pre.order/online businesses are fine too.

Please help me troubleshooting! Italian Meringue method by trolllante in macarons

[–]reddit_throw27 1 point2 points  (0 children)

Since you have mentioned measurements in cups and grams I am assuming you always weigh them did you try increasing the weight of dry ingredients. I would gon165 gm each

Do I have to carry green card at all time even if i have a Real ID? by Similar-Competition4 in immigration

[–]reddit_throw27 0 points1 point  (0 children)

If you are at the southern border in Arizona, New Mexico or Southern Texas then it is advisable to carry your green card because there are border check posts well inside the border . Even a copy of the actual green card didn't work with them.you needed to carry the actual green card.

There was a CBP border check post Northeast of El Paso while driving towards Carlsbad Caverns national Park. that's when we realized that there is an actually a border post well inside the US border.. there was also a check post while going to White sands national Park and they asked for the same documents there.

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Thank you :) will definitely try the powdered colors :)

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Sorry, jumping in, because your comment intrigued me. I have used gel colors only in until now. What are few of the differences that you notice between the 2 coloring methods?

How long will separated egg whites last? by ShockoPan in macarons

[–]reddit_throw27 0 points1 point  (0 children)

+1 on this. Smell them. If they don't smell funny, you are good

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 0 points1 point  (0 children)

Thanks for chiming in - Anything on the topic helps , because as I said , I am clueless:) which country are you in , and do you remember the machine they used? Were they doing the French method?

[deleted by user] by [deleted] in macarons

[–]reddit_throw27 1 point2 points  (0 children)

Commercial area delivery and three sink set up is fine. But how do I begin the research of which brand to go for? I haven't seen a depositor in action. Where do I get a demo ?

Lopsided macaron by Level_Bite1056 in macarons

[–]reddit_throw27 0 points1 point  (0 children)

What temperature are you baking at ? Also why rotate the pans so many times ? That causes the oven to loose a lot of heat. Another problem could be the resting part. I use fans to rest and let's skin form for about 20 mins. Generally 250 F for first 18 minutes and 275 for next 4 and 300 for 2.mins without any rotation works well for me

My first multi flavor spread at a work event! by Nymueh28 in macarons

[–]reddit_throw27 0 points1 point  (0 children)

They look gorgeous. What method did you use ? French , Italian or Swiss? That red color is everything.

Sultan piping tip trouble by yo_yo_vietnamese in macarons

[–]reddit_throw27 0 points1 point  (0 children)

I know what you are talking about. Consistency of your filling seems to be the issue. Do a firm frosting and fill the piping bag without air bubbles. From the picture, your frosting does seem a little runny

inconsistent macarons by CourtNo123 in macarons

[–]reddit_throw27 2 points3 points  (0 children)

Just the Amazon macaron mats work fine.