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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 180 KB, 1600x1200, Macarons.jpg [View same] [iqdb] [saucenao] [google]
14229554 No.14229554 [Reply] [Original]

Literally impossible to make

>> No.14229566

>>14229554
It all depends on getting the right oven temperature. Which depends on not having a shitty oven.

>> No.14229571

>>14229554
I made some just an hour ago.
Have you entertained the idea that maybe you suck ?

>> No.14229575

what are these like. i need to buy some now

>> No.14229579

>>14229571
Bitch, your nose is growing

>> No.14229631

>>14229575
they're alright. Overrated as all hell but tasty. May make some like Raguseas at some point.

>> No.14229641

>>14229554
I shit you not my girl tried and succeeded the very first time. The strange thing is her buttercream was sub par. But the cookie itself looked like the picture. I tried this shit like 15 times and she's just like I'll help, bam, perfect.

>> No.14229645

>>14229575
Like a half mouthful of $2 a pop.
They're damn good, though. I like pistachio the most.

>> No.14229646

>>14229575
The texture is slightly crisp on the outside, with a delicate, slightly chewy and crumbly interior. The taste is almondy and sweet, like a mild marzipan. They come in all sorts of different flavors. I prefer slightly acidic, fruity ones like mango and passion fruit. My favorite one ever was an Early Grey one with orange chocolate ganache filling.

>> No.14229649

>>14229554
I hate these because they look like they should be soft and chewy but they're not

>> No.14229651

>>14229641
aww it's nice that your mom helps little babby anon make things :)

>> No.14229652

>>14229554
Meme cookie, would rather have plain almond cookies

>> No.14229668

>>14229571
Pic or it didn't happen.

>> No.14229681

>>14229554
git gud

Vegans are able to make them perfectly with bean water.

>> No.14230042
File: 1.20 MB, 2576x1932, 20180630_182247.jpg [View same] [iqdb] [saucenao] [google]
14230042

they're not that hard.

>> No.14230070

>>14229649
anon, if you get one that are made properly they SHOULD be soft and chewy

really though just buy these shits

>> No.14230096

>>14230042
someone make a poo tribute to these

>> No.14230108

why are you making me wanna make these now, I never really thought about it because I figured they're difficult

>> No.14230233

>>14230108
Hard recipes make hard chefs. Do it faggot and post pics

>> No.14230248

>>14230042
thats what she said

>> No.14230270

>>14229554
>this far into thread
>not seeing HIS video linked

https://www.youtube.com/watch?v=tsCvAijBn4Y&t=591s

>> No.14230936

>>14229575
the best macaron I ever had in my life was from Laduree, and it was the orange blossom flavour. Their vanilla bean was very good, too. If you want to try some, look up a cafe or bakery near you, don't get them from the grocery store or frozen, good chance they'll be all hard and tacky or dried out.

>>14229649
They're supposed to have just the tiniest hint of crispness as you bite down, but they're supposed to be soft. And while chewy, they should be yielding, not gummy. You just had crappy macarons.

For anyone here who has made them, do you recommend getting one of those silicone baking mats with guides, or should I not bother?

>> No.14230955

>>14229575
They’re so overrated. A simple chocolate chip cookie tastes way better.

>> No.14231027 [DELETED] 

I found a bulletin board where you can talk with people all over the world.
This bulletin board has automatic translation function.

Babeler

>> No.14231180

>>14230936
i prefer to make my own guides on parchment paper. if you make macarons regularly and the baking mats have the size guide you want, then they'll probably be a good investment. you can use them as a pan liner when you bake other stuff too.

>> No.14231197

>>14229554
this is why I stick to roasting big pieces of meat. baking is food chemistry. I don’t even like sweets. Oatmeal chocolate cookies or apple pie is good enough to make when my kids want sweets. I used to be intimidated by pie crust. turns out you really just need one of those pastry whisks that crumble butter in flour and a proper rolling pin.

>> No.14231210

>>14230270
they look like shit literally

>> No.14231215

>>14229554
>Literally
This is the second thread you have made where you are literally illiterate.

>> No.14231227

>>14229566
Again. In my experience with these, oven temperature is everything. The pastry itself is easy enough and I strongly recommend playing around with all kinds of crazy flavour combinations for the filling.

But what fucked me totally was not having enough temperature control in my shitty oven. I'd get a hit rate of about half ok and the rest collapsing or cracking. So, I will say that. Don't worry about the actual pastry itself - it's your oven and how well you can regulate the cooking temperature that's going to be the real determinant for success. Other than that though like I say, you can go wild with flavour combinations. Mine were things like orange marmalade and coffee, or brie and chilli chutney, etc.

>> No.14231472

>>14229554
I recall a couple of guides that suggested leaving them out long enough for the egg white in the batter to set slightly and become tacky before putting them in the oven. I suppose the timing is problematic for some novice bakers

>> No.14231473

I hate my ex.

>> No.14231483

>>14231227
Isn't there also a humidity thing? I've read that if you live in a humid area, you just won't be able to make Macarons because they won't develop that film on top.

>> No.14231560

Macaroons taste like chalk. Why anyone would like them besides gays and women who like bright colours is still questionable to me.

>> No.14231703

>>14231560
But what if I am a gay who loves to eat chalk?

>> No.14231710

>>14231472
>>14231483
you need to let the piped shells sit out so the tops dry before baking. that's what gives you a good foot at the bottom and a flat top. if your kitchen is really humid, this won't happen. you'll also have difficulty making a stiff meringue before that.

>> No.14231722

Petrossian makes some bomb macarons, highly recommend.

>> No.14231732

expensive shit
was at a party once, ate all of them

>> No.14231965

what do these taste like
Oreos?

>> No.14232229

>>14229554
>impossible to make
>they exist
>OP pic fucking related
???

>> No.14232496

Here are some ideas for macarons.
https://youtube.com/watch?v=wqEu76YcL4o
https://youtube.com/watch?v=HYkicTkdAPA
https://youtube.com/watch?v=0uEkDccqj7Q
https://youtube.com/watch?v=V_TbwNlPqP8
https://youtube.com/watch?v=2gaWC9vAeMk

>> No.14232867

>>14231965
Not dry like the cookie of an Oreo, more chewy like a meringue. And the interior is a buttercream icing but often has a fruit coulis mixed in.

>> No.14233053

>>14231215
Hyperbole is a thing you uneducated retard

>> No.14234000

>>14232229
I think it was hyper bull

>> No.14234037
File: 289 KB, 640x640, 20200612_004608.jpg [View same] [iqdb] [saucenao] [google]
14234037

macaroons (coconut) > macarons

I don't see why the macaron is popular at all other than people are attracted to bright colors and bakers feel entitled to charge outrageously for that.

>> No.14234765

>>14230233
I will make them just for spite next week, today I'm making rugelach and baci di dama

>> No.14234779
File: 9 KB, 249x202, 1364755187584.jpg [View same] [iqdb] [saucenao] [google]
14234779

>>14234037

>> No.14234787

>>14229575
They taste like pretention. If they weren't a pain in the ass to cook and didn't cost $2-$10 per cookie they'd just be another variety of oreo in the junk food aisle.

>> No.14234903
File: 177 KB, 2000x2000, 391f23a9-9074-4852-adf5-cc225ccd787a_1.41f9cc928668b5cad66f68d09d5df07e.jpg [View same] [iqdb] [saucenao] [google]
14234903

Is there a Walmart by you

>> No.14234905

>>14229554
The real question is why are these fuckers so expensive?

>> No.14235157

>>14234905
because people will pay a lot of money for them. it's simple supply and demand.

>> No.14235196

>>14235157
Wack

>> No.14236287

>>14234903
>>14234037
These are gross. Fuck off.

>> No.14236314
File: 17 KB, 300x300, macaroon chocolate dipped.jpg [View same] [iqdb] [saucenao] [google]
14236314

>>14236287
No, they're not. I make these and dip them in things like Cointreau-infused dark chocolate, etc. You're just a fucking pleb tastelet.

>> No.14236317

Take egg white
Take sugar
Take almond flour
Take sugar
Mix together
Add more sugar
Nuke Europe off the map for their stupid cane sugar and fat cuisine

>> No.14236323

>>14229575
Kinda like chewy meringue.

>> No.14236344

>>14229554
My cousin is very good at making them, but then again she also gives me blowjobs with her asshole. She’s talented.

>> No.14236976

>>14229575
The ones I have had are just too sweet, including the ones I have managed to make. That being said they are light and chewy.

>> No.14239169

>>14229554
I had rose flavored macrons at a greek restaurant, probably the best dessert I've ever had.

>> No.14239249

>>14229681
I'm unsaving this thread and won't see any replies to this comment.