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Colorful Macarons Masterclass
530 members • Free
6 contributions to Colorful Macarons Masterclass
23h •
Mature Macarons
My Macarons arent getting really soft after letting them mature airtight in the fridge for 24-48 hours. Any Tipps?
0 likes • 29m
Are your fillings hard/not enough moisture?
32m •
Hard crunchy outside, wet inside
Hi all, I wonder if someone had this before? My macarons are almost like a hard meringue on the outside and soft on the inside. When they are cooled down so not when filled and matured. I have new almond flour but it is not oily. Swiss method btw and baked like I always do.
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8d •
Oven Temperature
I was playing with oven Temperatures and convection or Not. An the left you can See my current recipe (with Swiss meringue) with 150°C without convection. I then switched to convection but forgit to lower the Heat....well...but great examole in how the right Temperature Matters. Too high Temperature referes to overbaked shells with flat feet. Do you use convection or Not?
2 likes • 8d
Left looks great. I use convection alway. Try 135C and adapt from that
12d •
Oven dry method
Is there anyone here that makes this recipe and does the oven dry method? This is my oven.
2 likes • 8d
@Hazem Hashem it is an convection so I bake 4 plates at the same time. My macarons are between 4,5 and 5 cm in diameter so they need a bit longer and I don’t bake a high temperature so I have to make sure their done.
3 likes • 8d
@Hazem Hashem your welcome. Yes of course. You can always check my insta also Givisa Macarons 😊
12d •
Hi macaron bakers!
Nice to see your results using this recipe. I need to try it myself but i haven’t done Italian method for over a year or more. I started with Italian method, then did no rest French and now mostly no rest Swiss 🤣 I stopped making Italian because my induction stove in my store is not making the syrup cook in a nice slow way. So I need to figure out how to manage that. About me. I bake macarons since the beginning of 2020 and opened my shop Givisa Macarons in December of 2022. Xx Marlies
2 likes • 12d
@Karen Jeffers it is in the Netherlands Breda
1 like • 9d
@Nicole Las I always loved the Italian method (but it was a bit sweet for me so adjusted the recipe I had the ). When i openend my shop the induction stove I had was not working good for me with the syrup. So then switched to French method but because the weather here can be very humid I now use my French recipe in a Swiss way. Makes the meringue a bit more stabile.
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