u/Financial-Mud7991

Tudom, hogy egy krém nem oldja meg a problémát, de kiegészítésképpen keresek valamilyen seprűvénák elleni krémet.

Ha valakinek bevált valamelyik, nagyon köszönöm, ha megosztjátok.

Could you recommend an online book that focuses primarily on fillings?

By the way, I make French macarons at home for my family using a recipe from Bake Toujours, but I’d like to learn more and improve my skills. I also follow others, mainly on YT, such as Michelle’s Macarons videos.

I like to bake intuitively, but with macarons, I think creativity needs to be combined with precision and specific knowledge about the ingredients.

I like to make my fillings free of any artificial flavors or additives; the only exception is the chewy flavor, because I can’t make that myself.

For fruit fillings, which I make from real fruit or with a white chocolate ganache mixture, they often still turn out thinner than ideal.

I’ve read about using cornstarch, and for lack of a better idea, I’ve been trying that so far. Gelatin is out of the question—I’m a vegetarian. How do you guys usually solve this?

Thank you for sharing your thoughts.

Could you recommend an online book that focuses primarily on fillings?

By the way, I make French macarons at home for my family using a recipe from Bake Toujours, but I’d like to learn more and improve my skills. I also follow others, mainly on YT, such as Michelle’s Macarons videos.

I like to bake intuitively, but with macarons, I think creativity needs to be combined with precision and specific knowledge about the ingredients.

Thank you for sharing your thoughts.