Has anyone made a dubai style macaron and if so how did u make the pistachio creme or katifeh? Really wanna make one, but stuck wondering if I should buy the pistachio creme or make it from scratch. Just seems super tedious and time consuming to make.

Hi I'm new here and am very interested in perfecting my macarons. I have tried dozens of recipes and had many struggles with hollows over the years. Right now I make macs on the side and for the most part they work out well, but always just a dash of air that drives me crazy. Its barely noticeable after maturation, but I know it is there and it keeps me from pursuing potential full time work doing this. I would very much like to see what difference this recipe would make.

So I just made a cpl batches for testing and I always feel like it's too wet, but everyone in my family agrees that this recipe is delicious. 175 grams of hwy 40% fat (to achieve 40% or close to it I had to reduce 180 grams 32% hwc by putting it on med low stovetop for 30 mins. Stir often and don't boil/burn) 280 grams couverture white choc 28-35% cocoa butter 12 grams finely ground freeze dried strawberries 1/4 tsp citic acid 1 tbs granulated sugar 1 cup whole frozen strawberries -Finely chop the chocolate and put in large bowl, preferably glass to help with cooling. -chop strawberries into small pieces and allow to thaw completely -put or keep heavy whipping cream on med low heat and add strawberries, sugar, citric acid, and powdered strawberries. Simmer for about 10mins, stirring often, not allowing to boil (reduce heat if needed). -microwave the chocolate for 30 seconds then add hwc mixture on top and cover the bowl with a plate or lid to hold in heat for a couple minutes. -either use immersion blender, fork, or whisk to mix everything together thoroughly. (If u don't blend it u might wanna process strawberries to a puree 1st somehow) You can also use a blender for this, but then u would need to transfer the liquid and u wouldn't be able to help the chocolate to melting point. -put plastic wrap directly on surface of ganache and put in refrigerator for about 6hrs or overnight -remove from fridge and whip for several minutes. The mixture will start clumping together more, getting a little lighter in color, and increasing in volume when it is ready. This will need to be refrigerated or frozen due to use of fresh strawberries and cream.

I wanted to branch out a bit so I tried making some pumpkin spice and pb&j flavored. They turned out better than I expected but I did have some cracking on the shells from baking, so I'll have to workshop that side of things 10/10 would make fun flavors again

Hello everyone, May I ask suggestion " what to use for strawberry flavour"??