I’m a beginner home baker and have never sold any baked goods before but recently I’ve been giving more of my stuff away to friends and acquaintances to try and possibly start to! Then my boyfriend came home today and was able to get five people to place orders for my macarons! Fillings: Blueberry Cream Cheese, Strawberry Cream Cheese, Vanilla Italian Meringue Buttercream, Strawberry Lemonade and Strawberry Graham Cracker Cream Cheese!
by psychecheks
9 Comments
Very cute and colorful. I haven’t made these yet, because I don’t eat them. However I would eat these.
Looks perfect.
The tie dye look is so cool! Congrats on 5 orders!!
‘I am a beginner baker’ *posts the most perfect macarons I’ve ever seen*
How long have you been baking? You say you’re a beginner but these look so professional! I’d love to know where you learned to make them.
Yum! I’ll be right over!
That’s wonderful! Making macarons can be quite a challenge. they turn out very well. Did you face any specific difficulties or have any tips or secrets you discovered along the way?
Uhhhhhh teach me your ways please! These are stunning!
Did you split one batch and make different colors or are these separate batters?
Tips I’ve learned along the way!
– Always pulse the almond flour in a food processor a good 3-4x.
– After the almond flour is pulsed, in a separate bowl mix together with a hand wisk the almond flour and the powdered sugar.
– Add mixture back into the food processor and pulse 3-4x again.
– Always sift the mixture 2-3x
– I mix the egg whites with the almond/powdered sugar first and add the food coloring to the “egg white paste” after. Set aside.
– I heat the sugar and water on low heat and swirl it around with a silicone spatula until it starts to bubble. Once it starts boiling, don’t mix it anymore because this can cause it to crystallize.
– I turn my stand mixer on medium/low when my thermometer reads 110 degrees C. I use a gun thermometer.
– The egg whites should be frothy and white but NOT anything like a meringue yet.
– Once the thermometer reads 118 degrees C, I take the heated sugar off the stove, I turn my mixer on the highest setting and slowly pour the heated sugar on the side of the bowl.
– I keep it on the highest setting until I’m done pouring all the sugar.
– I let the mixer stay on the highest setting until I feel my bowl start cooling down but still warm to the touch.
– Once it feels warm and no longer very hot, I turn my mixer down to medium/ low speed again and let it mix until the bowl feels cool/ room temp. Usually once the bowl feels cool (not cold), the meringue is at a firm peak where it will still fold over a little. It should not be at stiff peak. I usually mix my wisk around the meringue to get a good dollop on the wisk to test and make sure the peaks are firm where the tip of the meringue still curls over a little.
– When I mix the meringue into the egg paste, I “macaronage” until the mixture falls off my spatula like a ribbon. You can actually be pretty aggressive here. I think many of us fear knocking all the air out but that’s sort of the purpose in this step!
– Always always always use a piping tip. Don’t rely on cutting a disposable bag. Your cookies won’t be consistent circles.
– I “tap” the tray but holding it up and letting it fall onto the counter. I noticed if I tap it holding one end and letting the other end hit the counter, my cookies always end up wonky and won’t be perfect circles. So I just hold it up and let it drop.
– Don’t pipe all your cookies at one time. You shouldn’t let them sit “too long.” Pipe one tray, let it rest, bake that tray then pipe the next one. I keep all my batter covered in a cup on the counter in the piping bag and pipe as I go.
– I usually count 1-2-3 when I’m piping as I move on to each cookie, it sort of helps with the consistency for me personally.
– I also try my best to hold the piping bag at the same distance to the tray for each cookie and keeping it as straight and completely vertical as I can.
– The hotter/ more humid your home is, the longer it will take for your shells to dry out. It can even take up to two hours sometimes if it’s really hot. I usually kick the AC on when I know I’m going to make them but I know not everyone has this privilege either.
If I remember more I will leave more comments!