/ck/ - Food & Cooking

>>15599649
By definition a Macaron, even the older ones that had no filling, is a meringue and almond baked confection, I can't even see if this person used any Almond flour. This is a biscuit (baked flour-based confection aerated with egg), not a Macaron.
Now I'm angry, but that's probably the ukulele music and constant reminder to "Like and subscribe! And hit the bell icon!"
This is like making dairy-free cheese.

>>15178260
Good luck

>>14827707
You can't really do anything to the shells without screwing them up, so the filling is the only thing you can adjust.
And about marmalade fillings, those have a lot of water, so you have to overbake your shells for 2-3 min, frankly this is why I prefer making a curd and treating it like a pastry cream, when I worked and made hundreds of macaroons a day I always hated filling the marmalade ones, the whole thumb thing I said when explaining piping I learned because my fingers would get very tired otherwise, when working with pectin a few seconds are the difference between a liquid and fruit pâte you are better off cutting with a ring