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Colorful Macarons Masterclass
664 members • Free
80 contributions to Colorful Macarons Masterclass
3 likes • 19d
@Brianna Tiernan make Sure to let the Macarons dry before baking so you can Touch the surface and its dry :) otherwise they bevome vulcanos 🤭 White the meringue Just to the Point where its stable and glossy :) dont overnix und dont undermix your batter :) in prefer either stipoing to early then have a runny constinency:) Tap the tray few Times so the surface become smooth then ket them dry to Touch :) i bake them at 140/145 °C for 15-18 Minutes (try to wiggle the top, if nothing wiggles anymore they done). Let them cool completly on the tray :D
2 likes • 19d
@Brianna Tiernan what meringue are you using right now? French Swiss or Italien?:) i prefer the italien Method the shells dry really quit :D otherwise i Out them for 5-10 Minutes at 50°C in the oven with half Open door to dry them faster :)
20d •
Greetings
I am new here and wanted to introduce myself. I made decorated sugar cookies for many years and when my daughter was diagnosed with Celiac disease, I wanted to find a sweet treat she could eat. My son was diagnosed a few years later. I’ve been making macarons since 2020. My daughter got married last year and I made 454 macarons for her wedding. I enjoy trying new recipes and look forward to learning and sharing.
3 likes • 19d
@Hazem Hashem yeah this also Sounds good :D i will See what i can get :D yes i will take a lot of Pictures :D
1 like • 19d
@Jen Stone perfect thanks 🥰
20d •
Filling recipes from Crystal?
Does anybody know about Crystal’s Filling Recipes? How to get to it? Thank you
2 likes • 20d
@Daniela Bednarova i asked her and shes working on some videos for filling recipies :D i Hope they come soon :D i think they will be available in skool by leveling Up 🤔
20d •
Raw egg whites into meringue
Just a general question: why do you add the raw egg whites into the meringue instead of to the almond flour mixture? For traditional Italian macarons you would make an almond flour past with egg whites and then fold the meringue into that. Just wondering if this method changes the structure of the macaron or what the benefit is to doing this method. Would love some insight to this since this wiuld be my forst time making italian macaron!!
2 likes • 20d
I think its just time saving. I continue with making the Paste :) for me its not a lot of time spending to make the Paste :D i also tried it without making the paste First and didnt see a big difference
21d •
New to this community
Hi everyone. I am a career patisserie chef, and I too love macarons so am wanting to learn and pick up tips from all of you. Here are some photos of the last time I made Macarons, I hope you like... Chocolate (Ganache). Mango (jelly) Coconut (Cream). Opinions, are they too flat?
3 likes • 21d
Woooow they chocolate Looks sooo fudgy 😍 there is no to flat in Macarons :D If they have Nixe feet are Not overbaked and have a shiny top everything ist perfekt :D some prefere flat shells some prefere dome shaped shalles ;D whats important ist the taste and Texture i would says and yours looks amaaazing
2 likes • 20d
@Daniela Bednarova amazing 😍
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Active 11d ago
Joined Feb 3, 2026