🇨🇦 Dee ~ Baked by the Lake ~
Region: CA
Sunday 02 March 2025 02:15:48 GMT
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Charisa Lykow :
Bake them on an upside down cookie sheet for better airflow! Taller feet! Also don’t slam the pan a lot (I know everyone says you have to but I find it knocks too much air out of the shells)
2025-03-02 09:58:22
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Charmaine🇨🇦 :
Not my favourite at all. Think they are highly overrated. Great job it’s a very labour intensive cookie. I think your colours look great!
2025-03-02 15:19:05
5
Mrsblue655 :
A YouTube video helped me, it’s macarons by Tiffany, she has a bunch of videos.
2025-03-02 19:20:26
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elleintheforest :
The macronage is definitely easier by hand with a pastry scraper rather than a spatula. Also do you leave them on the counter for 30-45 mins to form a crust?
2025-03-02 02:51:59
4
Julie :
The fact that they aren’t hollow is a huge win. They are perfect in my eyes lol mine are always hollow 😭
2025-03-03 12:30:30
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user2159791422267 :
I use egg whites from Costco and bring them to room temp. Weighing ingredients is key! Cleaning bowl with vinegar 👍! Last just tap your tray on counter after piping so they settle. Great job!
2025-03-02 02:35:25
1
Jessica :
Hold your piping bag at a 90° angle so the tip is in the middle of the circle. They’re looking good! I’m sure they taste great!
2025-03-02 16:55:47
1
Nayeli Vampire :
as a pastry chef, i had issues with my macarons. they look beautiful. you're doing amazing!
2025-03-02 14:30:54
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Sandra.A.Pastries :
Looks good! Don't forget to let your macarons rest on the counter about 45min to 1h before putting them in the oven. Makes a huge difference. Good luck! 🌺
2025-03-02 13:58:31
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Prof🇨🇦 :
Mix the cream of tartar with the white sugar before you put it into the egg white. Makes it less clumpy. Are you using an oven thermometer? Turn your baking sheets upside down. It helps the air flow better. Some of my baking sheets I have to double up. Those are the things I found helped me.
2025-03-02 03:32:31
4
ms_rachelking :
The Swiss method is way more fool proof! And easier in my opinion
2025-03-02 06:36:59
3
Puppy mom :
Reason 6000 they are so stinkin expensive.
2025-03-02 10:47:01
4
Nakita & Little’s Bakehouse :
I have seen a lot of bakers have issues with that almond floor. Blue diamond is recommended the most. Your technique and the consistency when you piped looked good!
2025-03-02 19:20:19
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Frangelicana 🇦🇺 :
Awesome job! 👍 I don’t think I’d ever be precise enough to succeed 😆. My mum always said can’t have ANY trace of oil if you want egg whites to peak properly so love the vinegar hint.
2025-03-03 01:08:37
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Kristen Klochko 🇨🇦 :
What temperature and how long did you bake for? Also where was your oven rake located
2025-03-03 18:45:02
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Lilice :
A French chef advised me to put a baking tray on the highest shelf of the oven and put the macarons on the middle shelf. This keeps the heat in one place without altering the color of the macarons!
2025-03-03 12:53:55
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Amanda Rae :
they are hard but once you get them you'll be good color is hard just play with it
2025-03-02 23:47:11
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Kellyz kitchen 🇨🇦 :
It’s quite the art
2025-03-28 01:26:14
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Juju2703 :
looks good I'm working on mine as well ♥️♥️
2025-03-02 21:57:44
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erinlee1342 :
Maybe it's the way it's being sad it doesn't like it.. 😂😂 just teazzzzin
2025-03-03 12:04:57
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nidi’scakery :
The vinegar helps remove any oil residue
2025-03-02 23:54:09
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Rena ✝️💗 :
They look soo good!💖
2025-03-03 01:22:49
1
hackers111111114 :
THEY LOOK GREAT!!!!
2025-03-02 11:10:37
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Tammy G 📱🇨🇦🙏🏻 :
🥰🥰🥰 you did awesome!!!! I bet @laudree would impressed 😋
2025-03-07 18:50:02
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notmycircus9964 :
Those look yummy 😍
2025-03-02 02:30:20
0
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