Everything I've ever wanted to do.

thecakebar:

I found another help guide/troubleshooting guide for Macarons…. Yes another one cuz we need all the help with these cookies as we can get right? RIGHT!
This one has top10 tips….. In reality, practice makes perfect so it will be a trial and error when it comes to making homemade Macarons, but this guide is useful, and helpful.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Top Ten Tips For Making Macarons {click link for full details}
Here are my ten tips for making macarons at home:
1. Almond meal (finely ground almonds) will save you a lot of time, but you can also use regular almonds that you can grind yourself with a food processor. They do not have to be blanched! Other nuts also work… I’ve made successful macarons using pistachios or hazelnuts to replace almonds entirely.
2. You do not need to slowly add in granulated sugar to the egg white mixture when beating the egg whites. Many recipes insist you must add it in slowly, but I’ve always tossed it all in at once, which saves me the annoyance of having to turn off my hand mixer every minute to add a small amount in… it has never made a difference.
3. You don’t have to use aged egg whites (I’ve made macarons with egg whites at room temperature for about an hour or two and they’ve turned out just fine), but when the climate is humid or rainy, this tends to have an adverse effect on the macaron shells… I’m not sure why but I’ve learned my lesson and avoid baking them on a rainy day!
4. Buy a piping bag with a round tip. The bags are available in disposable and reusable versions; I find them handy not only for macarons but also decorating cakes and cupcakes, and there are a huge variety of tips to choose from. This allows better control when piping the circles onto the mat for baking!
5. Use gel food coloring instead of liquid. Liquids can alter the consistency of the macarons and ruin results.
6. I like to toss the gel food coloring into the egg white mixture while I’m beating it to properly distribute the color. This works better for me than folding it in, since the electric beater does a better job. I would not recommend trying this with liquid coloring as it would alter the egg whites consistency but with the gel or powdered colors, it does fine!
7. When you are beating the egg whites till glossy/stiff, beat them till they literally do not move when you turn your bowl this way and that. If you can hold the bowl above your head and nothing moves, (and you don’t have egg whites in your hair), it’s ready!
8. When folding the egg whites with the almonds and sugar, use a flexible spatula. Fold by repeatedly scraping around the bowl and moving towards the middle. Do it no more than 50 times so as not to overmix (Yes, I used to count them!). Many recipes say the consistency should be of molten lava (that comparison doesn’t help me) but if you make it to runny pancake batter, you’ve gone too far. When you lift it with the spatula, it should spread but not too much or too far.
9. After piping the macarons onto the baking mat, let the tray sit out for at least 15-25 minutes or until the tops of the macarons look dried out and are no longer spreading. Leave spaces between them when piping to allow them to spread!
10. Halfway through the baking time, rotate the pans in the oven in case you have an oven that heats one side more than the other.
The ideal macaron should be a perfect circle (achieved only with a piping bag with a round tip), and have solid smooth bases. They should have a ruffled “skirt” or “feet” along the edges where it has risen in the oven. They should comfortably slip off your baking mat, begging to be paired with a delicious filling and another shell. They should be very slightly chewy, yet crunchy and they certainly should not crumble easily.
I tried many online recipes for macarons before I found one that worked for me. When I first made them, I did not own a kitchen scale and used cup measurements. Thanks to David Lebovitz’s recipe, they turned out great! I’ve used that recipe as the basis for all my macarons so far. It can be found here.
I’ll be posting my own macaron recipes (and my slight but tasty variations on them) here soon enough, as well as more tips, so stay tuned.
Good luck and happy baking!

thecakebar:

I found another help guide/troubleshooting guide for Macarons…. Yes another one cuz we need all the help with these cookies as we can get right? RIGHT!

This one has top10 tips….. In reality, practice makes perfect so it will be a trial and error when it comes to making homemade Macarons, but this guide is useful, and helpful.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Top Ten Tips For Making Macarons {click link for full details}

Here are my ten tips for making macarons at home:

1. Almond meal (finely ground almonds) will save you a lot of time, but you can also use regular almonds that you can grind yourself with a food processor. They do not have to be blanched! Other nuts also work… I’ve made successful macarons using pistachios or hazelnuts to replace almonds entirely.

2. You do not need to slowly add in granulated sugar to the egg white mixture when beating the egg whites. Many recipes insist you must add it in slowly, but I’ve always tossed it all in at once, which saves me the annoyance of having to turn off my hand mixer every minute to add a small amount in… it has never made a difference.

3. You don’t have to use aged egg whites (I’ve made macarons with egg whites at room temperature for about an hour or two and they’ve turned out just fine), but when the climate is humid or rainy, this tends to have an adverse effect on the macaron shells… I’m not sure why but I’ve learned my lesson and avoid baking them on a rainy day!

4. Buy a piping bag with a round tip. The bags are available in disposable and reusable versions; I find them handy not only for macarons but also decorating cakes and cupcakes, and there are a huge variety of tips to choose from. This allows better control when piping the circles onto the mat for baking!

5. Use gel food coloring instead of liquid. Liquids can alter the consistency of the macarons and ruin results.

6. I like to toss the gel food coloring into the egg white mixture while I’m beating it to properly distribute the color. This works better for me than folding it in, since the electric beater does a better job. I would not recommend trying this with liquid coloring as it would alter the egg whites consistency but with the gel or powdered colors, it does fine!

7. When you are beating the egg whites till glossy/stiff, beat them till they literally do not move when you turn your bowl this way and that. If you can hold the bowl above your head and nothing moves, (and you don’t have egg whites in your hair), it’s ready!

8. When folding the egg whites with the almonds and sugar, use a flexible spatula. Fold by repeatedly scraping around the bowl and moving towards the middle. Do it no more than 50 times so as not to overmix (Yes, I used to count them!). Many recipes say the consistency should be of molten lava (that comparison doesn’t help me) but if you make it to runny pancake batter, you’ve gone too far. When you lift it with the spatula, it should spread but not too much or too far.

9. After piping the macarons onto the baking mat, let the tray sit out for at least 15-25 minutes or until the tops of the macarons look dried out and are no longer spreading. Leave spaces between them when piping to allow them to spread!

10. Halfway through the baking time, rotate the pans in the oven in case you have an oven that heats one side more than the other.

The ideal macaron should be a perfect circle (achieved only with a piping bag with a round tip), and have solid smooth bases. They should have a ruffled “skirt” or “feet” along the edges where it has risen in the oven. They should comfortably slip off your baking mat, begging to be paired with a delicious filling and another shell. They should be very slightly chewy, yet crunchy and they certainly should not crumble easily.

I tried many online recipes for macarons before I found one that worked for me. When I first made them, I did not own a kitchen scale and used cup measurements. Thanks to David Lebovitz’s recipe, they turned out great! I’ve used that recipe as the basis for all my macarons so far. It can be found here.

I’ll be posting my own macaron recipes (and my slight but tasty variations on them) here soon enough, as well as more tips, so stay tuned.

Good luck and happy baking!

scissorsandthread:

Weight Conversions For Baking Ingredients | Sweetopia
Here’s another installment of baking guides from the lovely Sweetopia, this time conversions for things like butter, sugar and flour. As someone who buys both American and Australian cookbooks, I’m constantly trying to work out what ounces are in grams. Head on over to download it!

scissorsandthread:

Weight Conversions For Baking Ingredients | Sweetopia

Here’s another installment of baking guides from the lovely Sweetopia, this time conversions for things like butter, sugar and flour. As someone who buys both American and Australian cookbooks, I’m constantly trying to work out what ounces are in grams. Head on over to download it!

theweepingtimelord:

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet. Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

dizzymaiden:

etsy:

How-Tuesday: Make Your Own Marbled Scarf | The Etsy Blog

This is a visually stunning DIY! Love it and I am happy Etsy shared!!!

truebluemeandyou:

DIY Celtic Knot Hair Style Tutorial from Twist Me Pretty here. If you need more instructions than the tutorial provides, look at the comments.

truebluemeandyou:

DIY Celtic Knot Hair Style Tutorial from Twist Me Pretty here. If you need more instructions than the tutorial provides, look at the comments.

dizzymaiden:

recycledfrockery:

How to Make Eco Cosmetics, Lollibomb, Threadbanger (by ThreadBanger)

This was an interesting and informative video regarding why it is best to make your own cosmetics

thecakebar:

A Macaron Troubleshooting Guide: Useful Tips and Advice

Index

About the ingredients

About the equipement

General macaron-making questions

Making macarons

Aesthetic problems after baking

Additional info

****Click the main link above for FULL details (there is a lot more info!)