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Colorful Macarons Masterclass
709 members • Free
17 contributions to Colorful Macarons Masterclass
14d •
French meringue
I went back to making French meringue macarons just to see if I was being a little bit too reliant on how stable italian meringue macarons are, and I think they came out pretty good, a little bit risky to do that on some orders that I have to fulfill, but it paid off, and I am absolutely obsessed with coffee shells with dark chocolate filling
0 likes • 10d
@Julie Kitchens I couldnʻt get swiss to work for me if i’m being honest😅😅 french and italian have given me the best results
0 likes • 10d
@Jessica Ellis thank you!
15d •
Symmetrical Macarons
Im in love with macaron Aesthetics. They just look so bougie. 😅🤣. How's everyone's macaron baking going. What are we making today?
4 likes • 14d
I just finished up some dark chocolate coffee, and Earl Grey😋
1 like • 14d
@Julie Kitchens thank you!
Mar 30 •
Endless possibilities
Curious to know if everyone prefers solid color and designed macs. When making them for yourself or your immediate family do you tend to make them as pretty as you would if they were being sold or go simple? I definitely prefer them pretty as they just seem to be more fun to eat that way.
3 likes • Mar 31
you know, I used to be a solid color girl through and through, but I just made coffee shells and the beige batter with the brown swirls from the coffee just looks so nice😩
2 likes • Mar 29
@Kathryn Pstrak 225 g of white chocolate, 225 g of heavy cream, 2 tablespoons of Matcha(I feel like that is earthy enough but still yummy but you can 1/2 tbsp at a time I suppose?), 1 tablespoon of vanilla paste But I melt the white chocolate until smooth, and then I mix the heavy cream with the Matcha/vanilla paste over the stove until a simmer and then I add that to the white chocolate and let it sit for two hours at minimum before whipping(:
2 likes • Mar 29
@Daniela Bednarova oh it’s amazing. Please do try.
Mar 27 •
Leaving batter in piping bag?
Hello! I can only bake my macs 1 rack at a time. Since I’m oven drying, is it better to leave the batter in the bag between batches? Thanks!! Tracey
2 likes • Mar 28
I’ve used my batter after waiting one baking tray cycle and they turn out fine! I tend to undermix for the sake of the batter mixing while it goes thru the piping bag and whatnot
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