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Colorful Macarons Masterclass
689 members • Free
15 contributions to Colorful Macarons Masterclass
Feb 21 •Â
2nd time/batch
Much better turnout I think. Also I switched to the blue diamond. Guess I'm just gonna throw out the bag of other almond flour I had to get...
1 like • Feb 21
These are for my brazillian lemonade ones.
Feb 21 •Â
1st time with recipe
For some reason I couldn't get the first part of eggs mixture to form stiff peaks. Was mixing on high for over 20 mins. Eventually decided to add other eggs and here's what the 1st pan looks like. Waiting to see if all pans end up like this. I am also having to use a different almond flour from when I didn't have BD available.
1 like • Feb 21
@Crystal Arvelo so I should add that citric acid and ewp in the initial batch of egg whites? That's what I was thinking, though the recipe didn't say that.
1 like • Feb 21
I have no problem with stiff peaks after adding the second batch of eggs that contain those 2 things the recipe says to turn down speed at that point to 3. Figuring I was doing something wrong. I'm used to french method
Feb 18 •Â
Macaron Filling Ideas
Anyone have any macaron filling ideas? Ive made strawberry cheesecake and peach buttercream so far!!
2 likes • Feb 21
Try a plain flavored ganache like salted caramel, strawberry, or raspberry. All delicious or if u like lemon u could do a white chocolate ganache with a little store bought lemon curd piped into the center of the ganache.
Jan 14 •Â
Dubai style macaron
Has anyone made a dubai style macaron and if so how did u make the pistachio creme or katifeh? Really wanna make one, but stuck wondering if I should buy the pistachio creme or make it from scratch. Just seems super tedious and time consuming to make.
1 like • Jan 19
@Inna Alaverdyan I'll have to find online. Haven't found at Sam's which is where I have a membership. Ty
1 like • Jan 20
@Karen Jeffers I haven't been able to find it anywhere online besides Costco. Where did u order?
Jan 6 •Â
Pursuing macaron perfection
Hi I'm new here and am very interested in perfecting my macarons. I have tried dozens of recipes and had many struggles with hollows over the years. Right now I make macs on the side and for the most part they work out well, but always just a dash of air that drives me crazy. Its barely noticeable after maturation, but I know it is there and it keeps me from pursuing potential full time work doing this. I would very much like to see what difference this recipe would make.
1 like • Jan 19
Not yet. I've been super busy with my full-time job and haven't had time to invest in trying it out.
1-10 of 15
Active 19d ago
Joined Jan 3, 2026