Almond flour = ground almonds?
Hey, I wanted to make macarons and found a good recipe for them, but I needed almond flour for them, but I looked it up and €8 at DM seems a bit much. They also suggested ground almonds, but is that the same? So what's the difference, and do you think I can replace the…
Thicken strawberry puree?
Hi, I wanted to make macarons. Everything worked fine. Now I wanted to make the filling. I pureed strawberries but don't know how to thicken it. Any ideas for cream, chocolate, or powdered sugar?
How can I save my macaron dough from being too stiff?
Hello everyone! I'm currently attempting macarons for the first time. I weighed and sifted them, no problem at all. However, instead of adding the sifted almond flour and powdered sugar to my egg whites one at a time, I added them all at once, and now I get a lump of batter instead of a…
Help, what's wrong with my macarons?
I baked macarons today. They've always turned out well before… but this time they look like this: ⬆️ regular macaron size ⬆️ larger macarons The surface is actually super velvety and smooth! Can anyone tell me what I did wrong and what I should change next time? Thanks in advance for the help 🙂 LG
Can macaron dough rest?
If, for example, there's no food coloring, can you put the dough in the fridge and continue making it the next day, or will the consistency or something be ruined?
Do you like macarons 🍪?
Macarons https://de.m.wikipedia.org/wiki/Macaron