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u/RepublicCute7683

r/Casefile r/macarons
▲ 3 r/macarons

Why can’t I find full size Silpat mats?

No one has them in stock. Half sheet size is twice what I paid for mine. Any info on this? Is it tariff-related?

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u/RepublicCute7683 — 1 month ago
▲ 10 r/macarons

Full shells - how often are you able to get them?

I’m curious how often you all get full shells? I’ve gotten them a number of times, but full shells are few and far between for me. What’s your percentage? I’m estimating mine to be about 20%. I have the most like get full shells when I make chocolate shells.

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u/RepublicCute7683 — 2 months ago
▲ 50 r/macarons

1st extra large macaron

Raspberry lemonade (used Amorette lemonade flavoring & raspberry preserves center)

u/RepublicCute7683 — 2 months ago
▲ 14 r/Casefile

Looking for an episode

There was a woman who worked at a place overnight and she felt unsafe. Her boss knew her concerns and didn’t replace broken lights in a dark area. Her husband/boyfriend started driving her to work. Something about a parking garage and her getting killed on an escalator? Not sure about all those details. I never finished the episode and would like to.

Thanks!

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u/RepublicCute7683 — 3 months ago
▲ 2 r/macarons

Pierre Herme Macaron Recipe

Has anyone figured out what temp and time to cook Pierre Herme’s macaron recipe at? I have a commercial half sheet convection oven and even at 135C my macarons start to brown after about 5 minutes. I tried his suggestion of 165C once and it was a disaster. How in the world is he able to cook at 180C?? I must be missing something here. Thank you in advance for your advice!

u/RepublicCute7683 — 3 months ago
▲ 15 r/macarons

I’m at my wits end with my oven issues. I cook in my conventional oven, my half sheet Unox Arianna convection oven, and our full sheet convection at our shared commercial kitchen. They all brown my shells or don’t fully bake and/or are hollow.

Pictures 1-4 are from my conventional. I moved the tray to the top rack because they were browning on the bottom. As you can see, they browned on the outside and you can see that one are for extra crispy due to an apparent hot spot. HOWEVER, look how full they were! I haven’t gotten it that full in a while. Suggesting high heat was the key. I was cooking between 310-325 (can’t recall specifically because I made 8 batches that on Saturday).

Any advice would be much appreciated! My current theory is to keep the temp high 300-325F in conventional oven; 275-300F during the first half and then drop the temp some in an attempt to prevent browning? I’ve tried 20+ versions of this idea, but they either turn out hollow and brown OR hollow, under baked, with less browning.

Pictures 5-6 are from my first time baking in the full sized convection oven. Check out the super defined line that divided very uncooked and overcooked. Any idea why that occurred? I’m going to rotate halfway through next time, but I would like to understand more about why it occurred so I can more effectively troubleshoot.

Thanks in advance for your input!

u/RepublicCute7683 — 4 months ago
▲ 31 r/macarons

Was trying to make raspberry, but the color is so intense that I’ll think I’ll change them to cherry?🍒

u/RepublicCute7683 — 4 months ago
▲ 12 r/macarons

What gel coloring would you use to get this mimosa macaron color? I have Americolor gels. Thanks so much for your advice!

u/RepublicCute7683 — 4 months ago