Paulina Scherer

So I am dying for the recipe. Ive only used French meringue and always macronage by hand. I really want to achieve consistent results because I feel like they're all over the place. Sometimes they crack, sometimes hollow, and sometimes perfect.

New comment 37m ago

Paulina Scherer

0 likes • 37m

I started making macarons with the swiss method :) i archieved Always Same result after few trys: nice all the Same looking shells but hollow. Didnt care so much at the beginning but now in want to improve. The italien method resulted in Füller shells and especially this recipe from Crystal but still need to find the right baking Temperature:) on the Image you can See the Same dough baked with 2 different oven temperatures hahah still trying to figurenit Out but i think it will get better soon ;D still struggeling with maturing in the fridge. I didnt overbaked the shells but have the Feeling the texture will Not Change so much after 24-48 hours. They are soft but they also soft after Banking so there is No big change fir me 🤔

April Tucker

3h •

Troubleshooting Q & A

Batch 6

Today I am pleased with my macrons, followed Crystals recipe, did a rush job in filling so needs a little more care but the shells were full and flavorful. I made a wild strawberry French buttercream for the filling, they are yummie. Now need to work on the asthetics a little. My shells are a little rough and not as smooth as I see other people, I do not sift the flour I used fine or extra fine.. should I be sifting, suggestions?

New comment 41m ago

Paulina Scherer

0 likes • 41m

Looking great :D i think you need to macaronage a little Bit linger because i can See a Tip on the shells. For my experience when the macaronage was right the shells smooth Out a little Bit after piping and become a smoother surface :) i stopped sifting and i have normal Almond flour Like Not extra fine one and they are looking Like this :)

Jaime Jones

2h •

General discussion

Silpat Macaron Mats vs Generic — Worth the Cost and Which Size Is Better?

Has anyone used the Silpat macaron mat and noticed a real difference compared with the cheaper generic mats? I am not a fan of parchment paper and am considering buying one, but the Silpat is pricey so I want honest feedback on whether it’s actually worth it. My recipe makes 40 shells. The half sheet Silpat holds about 20. I could either use two half sheet mats on one full sheet pan or use two separate half sheet pans, or just buy one full sheet Silpat. From a baking and consistency standpoint, which setup works better in real use? I use the swiss method. Thanks in advance.

New comment 47m ago

Paulina Scherer

0 likes • 47m

I use just a regular silicon mat hahah was one of the cheaper ones from Amazon and i am Happy with them :)