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File: spiced macarons5.jpg (451 KB, 1512x1168)
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Today I made really beautiful spiced macarons. There's cinnamon and cloves, but really they just taste like sweet cloves and the entire batch turned out beautifully. I made a caramel apple buttercream to fill them with by processing freeze dried apples and powdered sugar, and using that powdered sugar with homemade caramel sauce to make frosting.
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>>11577697
I'm going to wait until they dry and then paint red food dye onto the shells to make them more apple-y.
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>>11577697
Cute. Do you have step by step pics? I have no idea how to make these stupid things
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>>11577708
I made this one from the other day. However, you should skip adding freeze dried fruit powder. It was an experimental recipe that didn't turn out. Everything else stays the same.
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Sugary shit is yikes
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Meme cookies belong on Reddit.
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>>11577857
Thanks for the bump, sage doesn't work and hasn't for years.
>not allowed to post cooking on a food and cooking board
Reevaluate your life.
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>>11577871
Meme cookies belong on Reddit.
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>>11577697
Nice.

>>11577738
Got the baking temp/time?

>>11577871
Sage hasn't been disabled for a while.
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>>11577937
About 14-16 minutes at 325F is ideal.
I have a really shitty oven. I have it set to 315F and I wedge a wooden spoon in the door to keep it cracked open to vent the heat, too much heat too fast will crack them.
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>>11577979
Thanks, be sure to post them after you fill them. I recently got a hand mixer, so whipping egg whites will be a lot less of a pain. Might try making some macarons.
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>>11577992
my best advice and the most important part in making or breaking perfect macarons is not the macaronage process as many people fear, but rather the precise stiffness of your meringue.
Too undermixed and the macarons will crack and rumple into wet little balls like pic related.
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>>11578044
Too overbeaten and too dry, and your macaronage process will not work to deflate the batter, but just make it lumpier, stickier, and dryer. overbeaten meringue in macarons looks like pic related
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>>11578044
>>11578052
Describe the macronage process. What the hell is it?
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>>11578052
>sideways pic
Anyway here are the ones I made today: caramel apple pie macarons. I made probably five bad batches before I got to have 2 good ones. I'm about to make another batch tonight.
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>>11578058
Macaronage is when you mix the wet and dry ingredients, or the meringue with the almond flour/powdered sugar (that's been sifted together).
If you've made sponge/angel food you know the rule is to not deflate the meringue and be super careful, but that doesn't apply to macarons. You want to use a consistent motion and count your strokes scraping the side of the bowl and then pressing down the center of the bowl, turning the bowl, I'm sure there's good tutorials on youtube for technique
The more you mix, the more you deflate the meringue by smashing it against the bowl, the runnier the batter gets. If you overdo macaronage and it gets too runny like pancake batter, it can't really be fixed, but if it's too undermixed/lumpy it doesn't bake evenly and looks bad, so really watch some videos, it'll help.
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>>11578089
Thanks, you've been very helpful. Gonna go pick up some piping bags and give it a whirl over the holidays.
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>>11577697
wow this is gay as fuck
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>>11578089
Looking better and better but you still have to fix those feet my dude. When are you going to do the tea flavored one?
>>11578120
No u
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>>11577697
Why the fuck are these things so popular, they taste like nothing despite having retarded flavor names
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Huh, cool. Always wondered how these little guys got made
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>>11578159
what is wrong with my feet :V
I'm waiting on vanilla bean in the mail before I do the tea ones because I'm using the bean in the filling.
Next is bananas foster, right now I'm making banana rum jam for that.
Tomorrow raspberry dark chocolate and coconut.

>>11578361
>taste like nothing
then you be eatin shit cookies son



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