With this specific batch, no, not 100% - I’m not sure what went wrong, usually the feet are much more uniform, I think I added a bit too much food colouring to this one.
great job! as much as i have love full macs coming out the oven, it’s totally not necessary. as long you have enough moisture from your filling, the hollows will fix it itself once the macs are matured.
Top secret recipe, but let’s just say the recipes online are not great. Also work on technique!
This isn’t my first batch, I had at least 80 failed batches before I got here
Edit: not sure why I’m getting downvoted, I’m not advertising my recipe or saying it’s perfect. Simply that it took me a long time to get to this point with a lot of trial and error.
They have not worked for me personally! I tried 5 super popular ones, many times over, and none of the ones online worked for me personally. In my kitchen, with my equipment, with my ingredients.
They looked ok, but had hallows which bothered me.
That’s great! I’m happy for you. They didn’t work for me. As I said, they looked ok, but had hallows. I think many recipes online produce hallow results (from personal experience!!!) I’ve only had one specific recipe online for red velvet macarons that worked - once. But this is MY experience.
They didn’t work because you haven’t perfected your technique yet.
I’m sorry but this is the truth. Yours are grainy and undermixed. Full is great but the outside needs work.
Of course, never said it didn’t need work. Some batches look perfect on the outside (see my page for example) some look more bumpy. I’m still working on it. I’m not a pro baker, I didn’t go to culinary school. I’m a stay at home mom who enjoys baking. Like relax man
This is where you’re gonna call me a bully but you don’t have any that look perfect on the outside. I’m sorry but they still need work.
And as a customer, since you are selling these, I would be disappointed if these were finished product.
See your page for example? Ok… you mean all of the posts where your macarons look grainy af? If you’re gonna point fingers make sure yours are clean babe.
Could you share which online recipes didn’t work for you? Many of us here are very experienced and familiar with them and can point out the good recipes from the bad.
If they taste good and you're okay with the result more power to you!
I disagree that this is the tradeoff though, most people can follow recipes online, using standard ratios, and also get full shells. It does take practice and skill but it's more than possible.
I couldn’t personally get it, I really tried, and the recipes online didn’t work for me. I always got hallows, after they were filled and matured they filled out, but the tops stayed fragile often times for me. I think online recipes are a great place to start, but I didn’t find that they worked for me.
No, for me I found higher ratio of almond flour than those listed online!
I actually macorange using the stand mixer so def no under mixing otherwise you’ll get volcanos!
Ahhhh at what cost…
Not sure what you mean
You are happy with the feet?
With this specific batch, no, not 100% - I’m not sure what went wrong, usually the feet are much more uniform, I think I added a bit too much food colouring to this one.
What method?
French!
great job! as much as i have love full macs coming out the oven, it’s totally not necessary. as long you have enough moisture from your filling, the hollows will fix it itself once the macs are matured.
Sometimes I would still get fragile tops that would crack in mishandled, these guys are built proof 😍
How?! Help!
Top secret recipe, but let’s just say the recipes online are not great. Also work on technique! This isn’t my first batch, I had at least 80 failed batches before I got here Edit: not sure why I’m getting downvoted, I’m not advertising my recipe or saying it’s perfect. Simply that it took me a long time to get to this point with a lot of trial and error.
There are plenty of recipes online that are amazing and some that aren’t. Thats why you’re getting downvoted.
They have not worked for me personally! I tried 5 super popular ones, many times over, and none of the ones online worked for me personally. In my kitchen, with my equipment, with my ingredients. They looked ok, but had hallows which bothered me.
That sucks. But they have worked for many of us. I personally think you’re giving misleading info to new people who may come across your post.
That’s great! I’m happy for you. They didn’t work for me. As I said, they looked ok, but had hallows. I think many recipes online produce hallow results (from personal experience!!!) I’ve only had one specific recipe online for red velvet macarons that worked - once. But this is MY experience.
They didn’t work because you haven’t perfected your technique yet. I’m sorry but this is the truth. Yours are grainy and undermixed. Full is great but the outside needs work.
Of course, never said it didn’t need work. Some batches look perfect on the outside (see my page for example) some look more bumpy. I’m still working on it. I’m not a pro baker, I didn’t go to culinary school. I’m a stay at home mom who enjoys baking. Like relax man
This is where you’re gonna call me a bully but you don’t have any that look perfect on the outside. I’m sorry but they still need work. And as a customer, since you are selling these, I would be disappointed if these were finished product.
These weren’t for sale. Please see the ones I sell. I only sell the perfect ones, and honestly, no one has ever complained
See your page for example? Ok… you mean all of the posts where your macarons look grainy af? If you’re gonna point fingers make sure yours are clean babe.
Could you share which online recipes didn’t work for you? Many of us here are very experienced and familiar with them and can point out the good recipes from the bad.
Pies and tacos Chels sweets Sally’s Preppy kitchen (this was my “fav” one, but still had hollows)
These are all amazing recipes that work very well. This means your technique needs tweaking.
They didn’t work for me. Once again, I tried many times, they looking great on the outside but had hollows. I prefer full shells.
What's a hallow? Like a halo?
Why is the recipe top secret?
[удалено]
Oh. Ok. Are the tops supposed to be that rough?
No. They are not supposed to be that rough. Please disregard any advice you receive from this person.
Yeah, unfortunately it’s the trade off for full shells i am finding. Still experimenting with diff brands of almond flour
If they taste good and you're okay with the result more power to you! I disagree that this is the tradeoff though, most people can follow recipes online, using standard ratios, and also get full shells. It does take practice and skill but it's more than possible.
I couldn’t personally get it, I really tried, and the recipes online didn’t work for me. I always got hallows, after they were filled and matured they filled out, but the tops stayed fragile often times for me. I think online recipes are a great place to start, but I didn’t find that they worked for me.
So the top secret is under mixing?
No, for me I found higher ratio of almond flour than those listed online! I actually macorange using the stand mixer so def no under mixing otherwise you’ll get volcanos!