/ck/ - Food & Cooking

>>12231819
They don't look nearly enough like vaginas. 2/5

>>12231819
Need better feet on those yellows.

better than my first batch...

Amazing

>>12231916
Fucking amazing, anon.

>>12231819
Looks good.
You've certainly nailed the presentation photo, at least.
I don't really have an opinion on macarons, I just wanted to balance out the insipid shitposting.

>>12231819
10/10 would probably eat even tho i hate macaroons

>>12231922
what happened was that the almond pieces were so big we almost couldn't get the macaron juice out of the piping bag, and only got out small splats at a time. we also put way too little colour into the mix, and i put way too much cream into the chocolate fill so it became liquid. we nailed the consistency and taste though.

>>12231819

A+ presentation
A photography

How was the texture and flavour OP. Well made macarones are fucking amazing.

>>12231819
I hate Macarons but those certainly look like good examples of them. Why anyone would make these over a more flavorful or interesting desert however is beyond me.

>>12231819
What's the recipe you were using?
Seems inconsistent, the yellows have small feet while the orange have big ones, and the yellows are lopsided and cracked.

Really good job for a first batch though. Picrel is my first ever batch of macarons, and you can tell they turned out very very wet. The shells have freeze dried fruit powder in them, though, which is why. I quickly abandoned my dreams of getting beautiful shells flavored with fruit powder.

>>12231937
name a better dessert i should try out next time then

>>12231942
There's so many fantastic ones. Pavlova, Cranachan, English Trifle, Knickerbocker glory, any kind of fruit pie at all.

>>12231982
>talking shit about macarons, then suggesting a pavlova as "more flavorful and interesting"
Ask me how I know you don't know shit about macarons or baking in general.

>>12231982
I still prefer macarons because they are more portable. You know any better alternatives for picnic desserts?

>>12231988
Every Macron I've ever had has been dry as a bone with an odd texture and ranging from sickeningly sweet to being so bland as to taste like nothing.

>>12231819

Look good, would eat.

>>12231988
Come on, a dessert whose ingredients are just "egg whites and caster sugar" is guaranteed to have a flavourful palette

>>12232013
the almond is what makes it distinct

>>12231819
WTF is a Mc Aron?
Those are some tiny ass burgers.

>>12231995
Then you've had shit macarons, probably out of a freezer or commercial bakery.
That's like having a McDonald's apple pie and declaring that all fruit pies are shitty. Like, nigga.

>>12232013
I'm not sure if you're retarded or if you think you're being clever but it's not changing my mind. You have pleb taste and a pretentiousness problem if you would honestly class a pavlova as "more flavorful and more interesting" than a macaron.

>>12231819
>>12231938
Opie talk to me.
Here's a collection of my best macarons.

>>12232198
Nice. The yellow ones all have very good feet here.

>>12232198
how are you supposed to make this many types at home? do you repeat the macaroon making process 10 times and make 10 different fillings, just for three 'roons each?

>>12232212
Thanks. I threw out about seven ugly batches before I got them all perfect.

>>12232221
Macarons freeze extremely well, either the shells by themselves, or filled. This was my Christmas baking project, I had about a dozen boxes that size. I baked for eight weeks and froze the shells. The last week before Christmas I went and filled them all.

I reused some buttercreams but the cookies are all unique. The chai tea and the creamsicle both use tahitian vanilla french buttercream, the raspberry and the almond joy both use dark chocolate ganache buttercream, the bananas foster and caramel apple pie both used caramel buttercream, etc.
Picrel has all the names and stuff.

>>12231819
Pls be my gf ;_;

>>12232241
how the fuck
where do you find your recipes? i would do this if it weren't impossible to find easy recipes online that explain how you make different tastes and how to make fillings. i would GREATLY appreciate a few tips and tricks.

>>12232241
>Macarons freeze extremely well
Any special technique for defrosting? Do they not get soggy?

op its inhumanly possible to be this based

>>12231922
>>12231926
>>12231932
>>12231937
Thx guys!

>>12231916
Holy shit lol

>>12231905
>>12231938
I used the recipe from preppy kitchen on the youtubes. I think my problem was that I didn't whip the margarine enough for the orange ones+used too much food coloring. Alot of the tops for the orange ones cracked, still tasted fine though and ended up snaking on them.
>>12232198
Yo those look amazing! Definitely want to try something more fancy, but wanted to get the plain ones down with some consistency first.

>>12232297
>margarine
:(

>>12232278
I never had problems with them getting soggy, but I froze the shells between layers of paper towels to avoid that.

>>12232256
All the shells are essentially the same give or take dry seasoning. I used the same basic recipe on all shells.
>125g almond flour
>180g powdered sugar
>125g egg whites
>60g sugar
Make stiff meringue from whites and sugar, sift together almond flour and powdered sugar through a fine sieve or chinois. Add at most 15g dry seasoning to the flour if desired (I used some cocoa powder - some espresso powder - some powdered chai tea - and some ground cloves and cinnamon) and add gel dye to the meringue if desired. Then macaronage and bake.
I baked with a wooden spoon lodged in the oven door to keep the macarons from rising too fast and cracking or from browning on the top.

For the fillings, I just made some basic buttercreams and then divided and flavored them. Mixed vanilla paste into french buttercream, I made lemon curd and folded that into french buttercream, I made caramel and folded that into American buttercream. I added mint extract and chips to ermine buttercream and I mixed ganache with chocolate American buttercream for the chocolate fillings.
Some have jam in the center surrounded by buttercream. For the bananas foster I made a banana rum jam. The creamsicle has a slice of candied clementine. You can go crazy with the filling and do whatever you like as long as you're careful with the shells.

The shells are usually never flavored. I struggled for a long time trying to break that mold and make beautiful macarons with fruit flavored shells. Pic related has strawberry powder in, but as you can see, they never looked that great.

>>12232314
>meringue
Sorry I'm autistic

>>12232297
>margarine
How would the filling affect the feet? There are no fats in the shells besides what's in the almond flour

>>12232316
thank you man. I will try again next month and not fuck up hopefully. how do you make the shells have a consistent round shape? do you use a template?

>>12232297
Are you using liquid food coloring from the grocery store? That's going to cause you problems. Get gel. If you're interested in great macarons, invest in some AmeriColors.
If the orange ones cracked, then either your oven was too hot (they rose too fast + disrupted the skin) or you actually over-beat the meringue. It's important that you do not over-beat the meringue because it becomes too dry and traps extra air inside the shells, which can make them hollow and crack.
Meanwhile the droopy and small yellow ones might have under-beaten meringue.

I checked out preppy kitchen's recipe and I didn't like the ratios. It's too much flour and too much granulated sugar which weighs down the meringue. Try the recipe I posted here >>12232316 with the 1/4 tsp of cream of tartar.

I had a lot of ugly batches but it gets better for sure. For a first try yours look amazing. And I keep imagining the orange one is orange juice and toothpaste because of the colors, which gives me a laff.

>>12232336
>template
Nope. I just piped. They aren't all consistent. Some were large and some were small, but I just paired them up as close as possible.

>>12231819
Looks delicious, I love macaroons and those nail the texture

>>12231916
>filename
kek

>>12232278
just put them in a freezer ziploc bag and squeeze out all the air. put a piece of parchment paper or something between layers or they'll stick together.

>>12232029
>>12232198
>I'm not sure if you're retarded or if you think you're being clever but it's not changing my mind. You have pleb taste and a pretentiousness problem if you would honestly class a pavlova as "more flavorful and more interesting" than a macaron.
I was referring to pavlova, whose ingredients are just caster sugar and egg whites.
Macarons have caster caster, egg white and some almond powder.

>>12231819
I don't dislike macarons...

but I don't know why they're a thing.

>>12231819
7/10
Foot needs to be bigger try a slightly hotter oven and get them in quicker after piping them out

>>12232241
The banana foster one looks awesome. I work at a macaron shop and see some of the best macarons on the eastern seaboard daily. Good job.

>>12233804
Thank you c: