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Colorful Macarons Masterclass
709 members • Free
81 contributions to Colorful Macarons Masterclass
6d •
Wedding Macaron Tower
Lots of practice (and eating 🤭) the last few month. Thanks to @Crystal Arvelo i archieved delicous macarons. I made rasberry, pistacchio, vanilla and chocolate ganache 🥰
0 likes • 5d
@Crystal Arvelo thanks 🥰
3 likes • Feb 25
@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 • Feb 26
@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 :)
Feb 24 •
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 • Feb 25
@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 • Feb 26
@Jen Stone perfect thanks 🥰
Feb 24 •
Filling recipes from Crystal?
Does anybody know about Crystal’s Filling Recipes? How to get to it? Thank you
2 likes • Feb 25
@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 🤔
Feb 25 •
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!!
3 likes • Feb 25
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
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Active 2d ago
Joined Feb 3, 2026