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29 votes
Accepted

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

Macaron halves aren't pastry, they are a type of meringue, I'm assuming you aren't making pastry too. You can't add red bull to the macaron sides, it will ruin the consistency and you won't get lift. ...
GdD's user avatar
  • 76.7k
6 votes

Removing macaron paper template under silicone mat

Yeah, don't. Either don't use guides at all (you shouldn't need them after the third or so batch), or use good ones, like this. Macarons are difficult and fussy anyway - you don't need to add to the ...
Jolenealaska's user avatar
  • 58.6k
5 votes

Why are my macarons cracking on top?

Mine used to fail, but now they always turn out well. The climate doesn't matter. But you have to keep them away from water. I use following measurements: 35 g almond meal 50 g icing sugar 30 g ...
serene's user avatar
  • 61
5 votes
Accepted

I am having an issue with leaving macarons to form a skin

The need to leave macarons to form a skin is debatable, but if you feel it's necessary, put them uncovered in the fridge, which will dry them out nicely. Be careful that there's nothing else in there ...
ElendilTheTall's user avatar
4 votes

What is the difference in method between French and Italian macarons?

As a macaron fanatic, eating that is, and collector of recipes and cookbooks, I referred to Les Petits Macarons by Kathryn Gordon and Anne E. McBride and to Pierre Hermé Macaron and, you are correct, ...
Giorgio's user avatar
  • 2,755
4 votes

How to not make my macarons rip?

While there is no standard, products marketed as Almond Meal typically have larger grains than products marketed as Almond Flour. I am not sure if this could be the cause of your problem, but I would ...
qnkxsovc's user avatar
4 votes
Accepted

Cooking custard for crème brûlée macarons

I think your flavor ideas seem fine, I'd advise against a custard filling for two reasons. First, custard is squishy, even if you make it harder it's going to squish out when the macaron is bitten ...
GdD's user avatar
  • 76.7k
3 votes
Accepted

Can I halve a macaron recipe and expect the same cooking temperature and time?

You might see a tiny reduction in cooking time due to the smaller thermal load, but this is more a theoretical than a practical point. The difference will be smaller than normal variation between ...
LSchoon's user avatar
  • 4,869
3 votes

Why do French macarons need two types of sugar?

As this answer was originally downvoted for not being helpful answering all 3 questions in that one single question separately: a. Powdered sugar contains additives to ensure it doesn't re-...
Fabby's user avatar
  • 5,827
3 votes

Macarons are wrinkled, cracked and have no feet

As well as the answer I gave in the question @Catija referred to in her comment, I suspect you are not beating your meringue enough. In total you should be beating the initial meringue for a good ten ...
ElendilTheTall's user avatar
3 votes
Accepted

Removing macaron paper template under silicone mat

May not be the safest thing in the world, but I just leave them. Never had anything burn so-- It's an option.
Jared M's user avatar
  • 46
2 votes

How to prevent light-colored macarons from browning?

As well as the previous answers and if not already doing so, try using beet sugar (e.g. Silver Spoon in UK) rather than cane (e.g. Tate Lyle in UK) as beet sugar takes a little longer to Brown.
Anne Milne's user avatar
2 votes
Accepted

Is/are there any difference(s) in batter from French and Italian macaron methods?

I'm not sure how I missed this answer before I posted the question, it wasn't a very difficult thing to Google... Anyway, here seem to be the differences between the results of the two methods: ...
starscream_disco_party's user avatar
2 votes
Accepted

Non-sweet sugar replacement for French macaron

You could try sugars with a lower sweetness value. I have used glucose, for example, to cut the sweetness of my granola recipe. It's about 75% as sweet as sucrose, while retaining most of the other ...
Joshua Engel's user avatar
  • 4,436
2 votes

Non-sweet sugar replacement for French macaron

While I haven't found a substitute for powdered sugar, there are powdered vegetables and other flavors that one can use to cut the sweetness and add flavor. Salt is also an important part, as well as ...
starscream_disco_party's user avatar
2 votes

Substitute for eggs in Macarons (No Legumes)

I believe you can use sun-flower lecithin (make sure you don't get soy-lecithin) as the foaming agent, optionally together with xanthan gum some or some other thickener to get the desired thickness ...
zetaprime's user avatar
  • 4,276
1 vote
Accepted

Why did my macarons deflate in the last 4 minutes of baking?

Caveat: I'm not much of a baker and I'm going off my memory of my/my wife's attempts to make them quite a few years ago, which almost all ended up like yours... I would say that the steam which causes ...
bob1's user avatar
  • 15.3k
1 vote

Cooking custard for crème brûlée macarons

Building on GdD's suggestion that a custard might be too wet for the meringue, how about using a white chocolate ganache instead? You can make it at least reminiscent of custard by adding vanilla bean ...
csk's user avatar
  • 3,148
1 vote

Why do my macarons have a proper shape and feet, but are hollow inside?

If they are hollow inside, it can also be because they have been cooked too long and/at a temperature that was too high. Most of the recipes say it should be between 140-155° F for 10 to 15 min, but ...
Sarah BDnO's user avatar
1 vote

Can frozen egg whites be used in a macaron recipe?

It is better to use them for - creams, meringues, meringues and even pasta with.freezing Method tested by me for a long time, never failed. Well whipped, just recently used frozen whites when baking a ...
Каюмова Лилиана's user avatar
1 vote
Accepted

Can frozen egg whites be used in a macaron recipe?

Yes, you can, but the results may not be the best, when it comes to tenderness and aeration of the finished (baked) product. Coagulated egg products are mainly used for omelettes, scrambled eggs and ...
RHO1967's user avatar
  • 26
1 vote

Macaron Help - Hollows and Little Feet

The culprit would be the Italian meringue (unless you've got the name wrong). Italian meringue is made with egg whites and hot sugar syrup. The hot syrup cooks the whites, so there is no need to bake ...
Galastel supports GoFundMonica's user avatar
1 vote

Italian Meringue with Non-Simple Syrup?

Have you tried looking for strawberry compound? The only issue perhaps with cooking the strained strawberry juice is that the flavour might become less intense! This could easily be fixed by putting ...
soup4life's user avatar
  • 713
1 vote

How to prevent light-colored macarons from browning?

Bravetart wrote an article about this years ago, and noted that some coloring formulations don't play nicely with the oven. She suggests a few brands of gel pastes which work for her.
Batman's user avatar
  • 1,967
1 vote

How to prevent light-colored macarons from browning?

There are two types of browning, Maillard begins at around 140C and caramelisation at 180C. Maillard needs protein and sugar. Caramelization is a sugar only reaction. Both are exothermic (from memory,...
user110084's user avatar
  • 2,756
1 vote

Why aren't my macarons as soft as professional ones?

I believe this has more to do with different ingredients in the "professional" category. Modern professional bakeries(whether industrial sized or not) often have access to a wide variety of additives,...
Soup4U's user avatar
  • 46
1 vote

No brown coloring: how to make macaron brown with only red and green coloring powders

I wouldn't try to mix food coloring for something as sensitive as macarons and a color as difficult as brown. Color theory sounds easy enough, but practice is a different beast. The intensity of the ...
rumtscho's user avatar
  • 139k
1 vote

Dulce De leche as a macaron filling

I use dulce de leche as a filling or topping as well, but you are right, it is a bit too sweet, so I tone it down... one way to make it milder is to incorporate some cream and a bit of melted dark ...
Philosophy of Yum's user avatar

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