â–˛ 23 r/macarons
Vanilla bean & cherry macarons
Made these for 4th of July. My best yet.
u/TheresaTree — 1 day ago
r/macarons
â–˛ 5 r/macarons
Considering turning this into a stream of income. Any and all advice.
Hi community!
I first got into making macarons back in 2018 and have been making them for holidays/friends/family ever since. I love making them and am often told they're better than others my consumers have tried.
I'm days away from becoming a first time mom and currently on maternity leave, already dreading to return to work. I've already decided not to return to my previous job prior to maternity leave and to start searching for something different.... but that's another story. My husband says I can just be a SAHM... but I still want to contribute/have some sense of financial independence.
I'm really drawn to turning my love of making macarons into a small business. I feel it will allow me to stay home with the baby while also contributing/having that sense of independence. I know it will be a challenge with a new baby, but I'm willing to give it a shot once we establish a routine as a new family of 3.
What advice would you give to someone in my position considering such a move? Pros vs. Cons, business structure, packaging materials and labels.... all of the things!
Thanks so much!
u/Safe_Statistician_24 — 1 day ago
â–˛ 31 r/macarons
My first macarons
Definitely on the ugly side, definitely left them too long in the oven, definitely messed up my batter, but I’m proud! I haven’t baked anything in a long time, so I’m excited to keep trying my best and improve.
u/Background-Low-3052 — 2 days ago
â–˛ 4 r/macarons
First time making macarons with proper equipment
I have tried to make macarons with twice before, once during covid and another a couple years back. Both the times i did not have proper equipment and ingredients. We dont get almond flour easily here so i had to sub in regular flour (i followed a recipe not my own sub), i didn’t have a silicone sheet so i used parchment paper. Im going to try again now, but before that i’ll be buying the silicon sheet, a new hand mixer and sourcing almond flour. I wanted to male coffee macarons with a whipped chocolate ganache frosting but my ganache recipe doesn’t use whipping cream (i dont buy it because they come in huge packs and go to waste) so i dont think it’ll hold its shape. Another idea i had was chocolate macarons with a whipped caramel frosting, like the cake that’s going viral. I have found a macaron recipe but not a whipped caramel frosting one. I dont have cream so what can i substitute for that in the frosting? Also are there any other flavor combinations that i can try? Any advice would be greatly appreciated!!
u/Broad-Importance4282 — 3 days ago
â–˛ 39 r/macarons
July 4th cherry jam, white chocolate ganache, and blueberry buttercream macarons!
The star shaped sprinkles I put in the blue ones melted in the oven lol
u/42Starbits — 4 days ago
â–˛ 14 r/macarons
remade my seal macarons! (before / after)
super happy with how these came out! they're not perfect, but definitely WAY better than before :) (they're also filled with matcha whipped cream....)
if you saw the troubleshooting post on these.... it was the meringue. i thought i could get away with putting less sugar in the meringue and my family's full of sugar haters. so if you have a good low sugar mac recipe... đź‘€ let me know....
oh and advice & tips are always welcome ^_^
u/grieferkisser — 3 days ago
â–˛ 20 r/macarons
Mango Caramel Macs
Filled with a mango caramel and a white chocolate mango ganache.
u/Camerononymous — 4 days ago
â–˛ 34 r/macarons
Fuzzy peach and cotton candy
Fuzzy peach was so fun to make! Most were just peach icing, but I did melt down and liquify some actual gummies for a little center surprise. Tops are dipped in sour sugar (sugar+citric acid).
Cotton candy macs were absolutely gorgeous, but I only got that one photo from afar. The children at the event swarmed before I could get a good picture :P
u/Productivitytzar — 6 days ago
â–˛ 26 r/macarons
Chocolate macarons are perfect; Plain macarons are hollow. Can you help me troubleshoot?
I am confused and hoping someone can help me troubleshoot. I've been baking macarons for years and consistently have success with plain shells in everything except for hollows. I use the Pies and Tacos recipes (Swiss method) for both my chocolate and plain macarons-- the chocolate macarons I make are always full! No differences in oven temps, method, or ingredients (except the cocoa powder, of course).
The plain macaron ingredients: 105g almond flour, 105g powdered sugar, 100g egg whites, 100g granulated sugar. I do a lowered oven temp of 105 degrees for 12-18 minutes.
The chocolate macaron ingredients: 96g almond flour, 75g powdered sugar, 14g unsweetened cocoa powder (I use cheap stuff but it works great), 100g egg whites, 100g granulated sugar.
I've tried different amounts of adding egg white powder, lowering oven temps, etc. to no avail. The only idea I have is to lower my dry ingredient ratio in my plain macarons? Thoughts?
u/TheProdigaPaintbrush — 6 days ago
4th of July Macarons and Puff Pastry!
This week for 4th of July I made a mixed berry macaron filled with a mixed berry (strawberry, blueberry, blackberry and raspberry) buttercream and a whipped caramel buttercream macaron! And I made puff pastries! I make a pick em’ up dupe- filled with a cream cheese cream base, a home made jam, and fresh fruit and paired with whipped cream and more fresh fruit- they’re my personal favorite dessert!
u/Ok-Membership-8442 — 7 days ago
â–˛ 25 r/macarons
troubleshooting...
no feet and they're really bubbly..... :,) i'm assuming i didn't let them sit out long enough???
u/grieferkisser — 7 days ago
â–˛ 13 r/macarons
Underbaked bottoms?
Recently got some new smaller pans that don't fill the entire surface area of my oven and this is the most perfect looking batch I've ever gotten as far as no cracked shells and they all got feet.
However, I baked them same as I normally did with the larger pans, 285°F for 20 minutes with a rotation at 10 minutes in. The first batch was totally underbaked so I put the second and third in for longer at 30 minutes and they still had these slightly sticky cakey bottoms rather than smooth shiny like I normally get with silicone mats (4th pic is what I've gotten previously).
Would this be solved with longer bake times at lower heat? Or shorter bake times at higher heat? Or is this because the pans were new and hadn't been "broken in" yet? They were Hongbake 16"x14" flat trays.
u/42Starbits — 7 days ago
New week, new macarons!
This week I made Earl Gray macarons, lavender honey macarons, cookies and cream macarons and chocolate with chocolate ganache!
u/Ok-Membership-8442 — 11 days ago
â–˛ 10 r/macarons
First attempt, they were salty af…
Idk what I did wrong, it was salty-sweet and they didnt raise to look like a macaron (also they cracked)
I use https://tasty.co/recipe/macarons recipe, if your going to comment on the sticking that’s my bad I didn’t wait
u/Humble_Ad2508 — 9 days ago