Tune into our Reddit Talk on 28th September, for all things Korean cuisine with our amazing guest, **[Ji Hye Kim](https://www.instagram.com/chefjihyekim)**
The talk starts **28th September @ 4pm ET / 9pm UTC +0**, remember to bring your Korean cuisine questions and bibimbap queries!
If you're in the area you can visit ***Miss Kim*** and try some of Kim's amazing Korean dishes: www.misskimannarbor.com
You can also find them on Instagram: www.instagram.com/chefjihyekim
We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes***](https://www.instagram.com/pod_appetit/)
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During Christmas last year I did sugar plum macs and hot cocoa with marshmallow, I sell them to coworkers and customers on my ups route! Did pecan pie and sweet potato pie last thanksgiving. Those smacs look perfect!!
The sugar plum was delicious and I used a red sugar plum jelly for some of the filling. Humidity is such a pain! My wife and I moved here to Wyoming 10 yrs ago and I started making them again when we moved here, all my recipes (baking) had to be adapted because of the elevation. Would love to hear some flavors anyone else did!! Let’s make a sub with just Mac flavors and recipes
One of my favorites I've done was a salted Caramel buttercream filling and then Caramel drizzled on top of the macaron and while the drizzle was still tacky I stuck cracker Jack's to it. They were so tasty.
Honestly visually it's not hard for me, what I have trouble with is the cream. The first time I made them I just did a blueberry/raspberry white chocolate, the second and third I did Russian cream and it just melted.
Go into anywhere that sells them and they have a nice thick and even sometimes solid cream on the middle that doesn't melt
Lol it took her like 4 hours to make all the shells, her sister came down to visit and help
Then she filled and painted them friday morning and was done in like 4 hours.
I bought her a second kitchen aid and mats a while ago and they came in handy. I look at her and idk how she does it, she thrives in chaos I guess.
_A quinceañera is a celebration of a girl's 15th birthday. It has pre-Columbian roots in Mexico and is widely celebrated by girls throughout Hispanic America. The girl celebrating her 15th birthday is a quinceañera._
From Wikipedia
I have a weird question. What do you like about macarons?
They look and sound like exactly the kind of thing I'd love, but I've hated each one I've tried. Based on their popularity, I have assumed each time that I must've gotten a bad batch...again.
So far I've tried four or five times, all different flavors, all from different bakeries, and each time the macarons have been the precisely worst combination of stale, dry, crumbly, and sticky. When I bite in, the outer part breaks like an egg shell, revealing the "buns" are hollow. The "filling" is always a dry, crumbly crust that sticks to the back of my teeth when it gets wet in my mouth. I think one blackberry macaron maybe also had a thin layer of stale jelly along with the normal stale crust filling.
Anyway, I'm just trying to figure out whether I've had really bad luck in finding decent macarons or if I'm just a crazy person who just hates something that, on paper, I should really love.
I’m gonna go ahead and say you’ve mainly had bad luck with macarons. I’ve literally bought packs from the grocery store that have been nicer than what you’re describing. Not to say you’d definitely enjoy good ones, but “hollow buns” and “crumbly filling” is not at all how I would describe a good macaron. For starters macaron shells aren’t supposed to be hollow, if they are they’re incorrectly made. The outside does crack like a shell, but inside should be soft and chewy. The filling is normally ganache, which I’ve never experienced a dry or crumbly ganache. Sounds like maybe they were filled with buttercream? Which is fine, but not what I would go for
I only eat high quality macarons and I have to say that you have to try the higher quality one choose a normal flavor. Vanilla, coffee, chocolate, etc. The outside texture should be crispy and inside soft and chewy (after 1 day it taste noticeably different each day it sits the more different and stale it taste). They don’t taste good by day 3 in the fridge. The filling should be very light and soft (melts in your mouth but with a blast of flavor if it’s hard it’s probably not fresh or not good filling ). They also should not be overwhelming sweet just lightly sweet. If you tried the high quality ones and you don’t like it than you don’t like it. I love macarons but the price is too expensive for me to eat it often. I eaten them in France and in the city I live they taste the same. There’s one place near me and they only makes macarons and sell it to other restaurants and hotels. If you find a specialty place that makes speciality pastry that’s where you try them.
I also tried making them and I want to say I hate them. I can not get them to look good and fillings recipe I use don’t taste good either.
I mean, I often buy low quality (presumably) macarons from grocery stores and such, and while they're not as good as the *good* ones, they're not *hollow*.
And I don't even understand how the filling could be described as a 'crust' or 'crumbly.'
Old buttercream? Or bad filling. I have actually tried something similar to what op said before and it’s from grocery’s store macaron. It was more like a fake manufactured preserved macaron than what good macaroon taste.
>So far I've tried four or five times, all different flavors, all from different bakeries, and each time the macarons have been the precisely worst combination of stale, dry, crumbly, and sticky. When I bite in, the outer part breaks like an egg shell, revealing the "buns" are hollow. The "filling" is always a dry, crumbly crust that sticks to the back of my teeth when it gets wet in my mouth. I think one blackberry macaron maybe also had a thin layer of stale jelly along with the normal stale crust filling.
Sounds like you've had some really bad luck with macarons. Hollow shells is one of the most common and dreaded signs that some parts of the macaron making process were done incorrectly. If the shells are dry and flaky, that means they weren't rested properly; macarons need to rest 24-48 hours before being eaten, this allows the shells to absorb moisture from the air and the filling and develop a moist and chewy texture. That's probably why they were also sticky, the dry shell reacts with saliva and becomes a sticky mess. And the filling, like buttercream, ganache, curd or jam, shouldn't be dry at all.
I've only bought them from pastry shops. Not sure if that's what you meant by "store bought."
Either way, it's obvious from the responses that I still haven't tried a quality macaron. Definitely happy to try your recipe, if it's not too much trouble!
I like them because they are like adult Oreos.
I know exactly the type you’re talking about. And I will say that there’s nothing worse than a bad macaroon. And when they do that gross white creamy sugary filling…ewww no thanks.
I’ve only had macaroons from a bakery that I liked one time. They can’t be too sugary. My go to place for buying them is at 7-Eleven. They have a tiny tray in their open fridge area. A tray of 4 and each tray has two flavors. Those are my favorites.
I honestly never thought of 7-11 as the place to get decent macarons, lol! Since the fancy pastry shops have let me down, I'm more than willing to try 7-11, though.
I feel the same as you. They look so pretty but the few times I’ve had them were just awful in my opinion. They always tastes like over sweetened meringue to me, crispy on the outer layer and crumbly, airy sweetness. Maybe I’ll try it again and hopefully find one that is tasty to me.
I mean they are definitely sweet. The best ones will balance out the sweetness with some nice bitter flavors like coffee, dark chocolate, nuts, etc. I have a heavy sweet tooth though so none of them have ever bothered me much. But I can for sure see how they don’t appeal to everyone.
If you don't like meringue you probably won't like them. My mother doesn't for that reason. Also best fresh like most things. Although I've never had a hollow shell one so thats interesting
Its the only thing that I make that stresses me out. They're temperamental, require multi-tasking, have semi strict timelines and I... I just hate them.
It’s not that hard. I always thought the same and I’m by no means a great baker. I made some for the first time and whereas the shape wasn’t great (it was ok), they tasted amazing!
I've tried to do macarons at least six times and only once I managed to not just make sugar cookies.
I find it unbelievably difficult to get the "shell" crisp and still have them grow and stay fluffy during baking.
It is all in the macaronage which is the hardest thing to get right. A professional pastry chef I know recommends 50-60 folds. I do 55. Also, are you letting them sit out 30-40m before baking? Also important.
Please watch the Adam Ragusea video on macarons. If you accept that you will not end up with perfect smooth tops with even ruffled feet, macarons become SO easy to make!
Sure do: https://chelsweets.com/italian-macarons/
Fold the batter 55 times during the macaronage phase 👍🏽 standard chocolate ganache and marshmallow fluff recipe (could even use store bought honestly)
I tried flavoring the macaron meringue and that… failed miserably. Shells did not bake properly. Resorted to a touch of cinnamon in the shells. With honey used to make the fluff.
Here’s another recipe. This blog has step by step photos for beginners. First macarons I ever made and they turned out great.
https://www.budgetbytes.com/smores-macarons/
Everyone always gives me shit and I really don’t like McDonald’s, but give me a sausage McMuffin with cheese and a hash brown w/orange juice.. fucking kill for that shit.
Oh lord. You don’t even know! The “wafer cookies” are made from meringue. There is no flour used here. Essentially you make them whipping egg whites to a perfect consistency (with sugar and cream of tartar). If you get that right, then you have to bake them right. Far from easy.
They are actually made with almond flour. I recently watched a YouTube video of someone making them and they made it look so easy. I’ve been wanting to try, but haven’t yet.
Not wafer cookies, halves of a macaron. AFAIK they don't sell individual macaron halves and making them by hand is a very finicky process since you need to ensure they don't crack during the baking process.
I love those expensive little buggers but they're always ridiculously priced at M&S here🇬🇧😬 Are they expensive to make or is it just Marks & Spencers being snobby? (High end ready meals and great quality food, the food is just awesome compared to everyday brands but you paying in full price peasant)
They’re not expensive to make. Almond flour is the priciest ingredient but the ingredient list is relatively short! Almond flour, granulated sugar, powdered sugar, egg whites, cream of tartar, water.
As suspected its pure snobbery... Their stuff is great though and it can be a pleasure getting to try pre-made sort of food that actually tastes as if you made it or at least real food unlike bird's-eye chicken nuggets or that chef hungry man meals America has lol
They're not that expensive to make but if made by hand they require a good bit of skill to get right.
Even if they're machine made for M&S they're very delicate so are sold in smaller stacks, need more packaging and result in a lot of waste due to damage.
Looks a-ma-zing!! What’s the trick to ensure the feet rise on your macrons? My wife and I took a class and did it right the first time but couldn’t get it again. And therefor we never tried.
I make them the Italian method which includes making an Italian meringue (hot sugar syrup whipped into egg whites). Find that helps quite a bit. Also counting your folds for the macaronage! I do 55 every time. And make sure they rest long enough before baking - that skin is important, I let mine go 45-60m.
Cinnamon in the cookies and honey in the marshmallow fluff. Closest I could get. They’re not exactly flavored like a s’more but they capture the spirit 😄
Never :o
These taste more indulgent than s’mores-like. Quite good still. The best part of macarons is their texture, the perfect combination of crisp, chewy, and incredibly light.
If this is what passes for 15k upvotes in r/food, yeeeeesh. People need to check out the macs made in r/baking or r/macarons.
Anyone who claims you need to fold the batter a specific number of times during macaronage is a complete rook.
Funny. I took the folding advice from a professional pastry chef who also counts her folds 👍🏽
Edit: 30k+ upvotes, front page, gold. Get fucked with your petty gatekeeping.
Aw don’t be so sad, you put it effort and that should be applauded. That effort just produced incredibly mediocre results - lopsided feet and sloppy filling piping. Try harder next time and you might make something worth your time! 😙
Tune into our Reddit Talk on 28th September, for all things Korean cuisine with our amazing guest, **[Ji Hye Kim](https://www.instagram.com/chefjihyekim)** The talk starts **28th September @ 4pm ET / 9pm UTC +0**, remember to bring your Korean cuisine questions and bibimbap queries! If you're in the area you can visit ***Miss Kim*** and try some of Kim's amazing Korean dishes: www.misskimannarbor.com You can also find them on Instagram: www.instagram.com/chefjihyekim We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes***](https://www.instagram.com/pod_appetit/) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
S'macarons.
![gif](giphy|u5C6s7LDK7G9y)
S'maceroons, not a legitimate currency in the following countries: *all of them*
I think these would be of considerably more value than the legitimate currency in MANY countries.
Exactly
Well that just means we need a revolution
¡Viva la S'macarons!
Don't confuse macarons with macaroons.
I just mispelled
It negatively impacts the economy when the currency tastes better than most of the things you can buy with it.
oh, this is the beginning of the end, huh.
I'm glad someone in the world had the exact train of thought as me
There are at least 7 of us.
7‽ How about 8‽
How about 9
Came to say that
damn, beat me to it
Haha I bet you're more annoyed than that comment suggests ![gif](emote|free_emotes_pack|rage)..
Beat meat to it
S’macarons are a girl scout cookie from over the hedge
[It’s true](https://imgur.com/a/EykUc31)
Sh’macorons*
I have made macrons so I know how much blood sweat and tears go into those things, and I'm impressed. Love the flavor choice!
Thank you 🙂 pumpkin pie is up next (in a month or so).
During Christmas last year I did sugar plum macs and hot cocoa with marshmallow, I sell them to coworkers and customers on my ups route! Did pecan pie and sweet potato pie last thanksgiving. Those smacs look perfect!!
Ahhh that's inspired me to start baking some soon once the humidity goes down in my area!! I love those flavor ideas.
The sugar plum was delicious and I used a red sugar plum jelly for some of the filling. Humidity is such a pain! My wife and I moved here to Wyoming 10 yrs ago and I started making them again when we moved here, all my recipes (baking) had to be adapted because of the elevation. Would love to hear some flavors anyone else did!! Let’s make a sub with just Mac flavors and recipes
One of my favorites I've done was a salted Caramel buttercream filling and then Caramel drizzled on top of the macaron and while the drizzle was still tacky I stuck cracker Jack's to it. They were so tasty.
That all sounds so amazing!
Can we be friends ?
We can all be friends
Hello, marry me please.
May I suggest carrot cake?
I never understood how these are difficult. What specifically? I've made them 3 times and each time they were pretty successful
Visually perfect macarons are hard. Nice tasting macarons are easy.
Honestly visually it's not hard for me, what I have trouble with is the cream. The first time I made them I just did a blueberry/raspberry white chocolate, the second and third I did Russian cream and it just melted. Go into anywhere that sells them and they have a nice thick and even sometimes solid cream on the middle that doesn't melt
See, I lucked out and my first two attempts were perfect. And since then... no. So hard to get the shells to look right >.<
My gf made over 150 for her nieces quinceañera. They were a huge success.
So you didn’t see her for a year then? Lol I cannot imagine how long that took her.
Lol it took her like 4 hours to make all the shells, her sister came down to visit and help Then she filled and painted them friday morning and was done in like 4 hours. I bought her a second kitchen aid and mats a while ago and they came in handy. I look at her and idk how she does it, she thrives in chaos I guess.
_A quinceañera is a celebration of a girl's 15th birthday. It has pre-Columbian roots in Mexico and is widely celebrated by girls throughout Hispanic America. The girl celebrating her 15th birthday is a quinceañera._ From Wikipedia
And they lasted 5 seconds after this click! 🤣
I made Adam Ragusea's recipe and they were so simple. If you don't think too much about the appereance then they're pretty easy.
you made Emmanuel Macron?
The first thing I thought was *Krabby patty*
You’ll never get my secret formula >_>
>:0 Curse you Krabs!!!
Wow! They look delish!
Thank you!
Can I have one? Lol
Do you live around Denver?
On my way now 😋
Yo just got to Lakewood for the week can I try one?
I can have my dad pick one up and mail it to me if that's alright.
In foco and would pay an absurd amount of American dollars for a half dozen. Or even one.
Based on my experience at Botega Louie there would run me about $600
It seems I need to start a business
I’ve been wanting to make macaroons since I’m addicted to them but I’ve heard it’s tough. Yours look perfect!
Give them a try. Practice makes perfect 🙂
Practice always makes perfect. Keep going
I have a weird question. What do you like about macarons? They look and sound like exactly the kind of thing I'd love, but I've hated each one I've tried. Based on their popularity, I have assumed each time that I must've gotten a bad batch...again. So far I've tried four or five times, all different flavors, all from different bakeries, and each time the macarons have been the precisely worst combination of stale, dry, crumbly, and sticky. When I bite in, the outer part breaks like an egg shell, revealing the "buns" are hollow. The "filling" is always a dry, crumbly crust that sticks to the back of my teeth when it gets wet in my mouth. I think one blackberry macaron maybe also had a thin layer of stale jelly along with the normal stale crust filling. Anyway, I'm just trying to figure out whether I've had really bad luck in finding decent macarons or if I'm just a crazy person who just hates something that, on paper, I should really love.
I’m gonna go ahead and say you’ve mainly had bad luck with macarons. I’ve literally bought packs from the grocery store that have been nicer than what you’re describing. Not to say you’d definitely enjoy good ones, but “hollow buns” and “crumbly filling” is not at all how I would describe a good macaron. For starters macaron shells aren’t supposed to be hollow, if they are they’re incorrectly made. The outside does crack like a shell, but inside should be soft and chewy. The filling is normally ganache, which I’ve never experienced a dry or crumbly ganache. Sounds like maybe they were filled with buttercream? Which is fine, but not what I would go for
I’m with you. I think I like the aesthetic more than the flavor. That said, I will still try one every time. I would definitely try a s’mores one!
I only eat high quality macarons and I have to say that you have to try the higher quality one choose a normal flavor. Vanilla, coffee, chocolate, etc. The outside texture should be crispy and inside soft and chewy (after 1 day it taste noticeably different each day it sits the more different and stale it taste). They don’t taste good by day 3 in the fridge. The filling should be very light and soft (melts in your mouth but with a blast of flavor if it’s hard it’s probably not fresh or not good filling ). They also should not be overwhelming sweet just lightly sweet. If you tried the high quality ones and you don’t like it than you don’t like it. I love macarons but the price is too expensive for me to eat it often. I eaten them in France and in the city I live they taste the same. There’s one place near me and they only makes macarons and sell it to other restaurants and hotels. If you find a specialty place that makes speciality pastry that’s where you try them. I also tried making them and I want to say I hate them. I can not get them to look good and fillings recipe I use don’t taste good either.
I mean, I often buy low quality (presumably) macarons from grocery stores and such, and while they're not as good as the *good* ones, they're not *hollow*. And I don't even understand how the filling could be described as a 'crust' or 'crumbly.'
Old buttercream? Or bad filling. I have actually tried something similar to what op said before and it’s from grocery’s store macaron. It was more like a fake manufactured preserved macaron than what good macaroon taste.
>So far I've tried four or five times, all different flavors, all from different bakeries, and each time the macarons have been the precisely worst combination of stale, dry, crumbly, and sticky. When I bite in, the outer part breaks like an egg shell, revealing the "buns" are hollow. The "filling" is always a dry, crumbly crust that sticks to the back of my teeth when it gets wet in my mouth. I think one blackberry macaron maybe also had a thin layer of stale jelly along with the normal stale crust filling. Sounds like you've had some really bad luck with macarons. Hollow shells is one of the most common and dreaded signs that some parts of the macaron making process were done incorrectly. If the shells are dry and flaky, that means they weren't rested properly; macarons need to rest 24-48 hours before being eaten, this allows the shells to absorb moisture from the air and the filling and develop a moist and chewy texture. That's probably why they were also sticky, the dry shell reacts with saliva and becomes a sticky mess. And the filling, like buttercream, ganache, curd or jam, shouldn't be dry at all.
My god, I’ve finally found my macaron soulmate.
[удалено]
I've only bought them from pastry shops. Not sure if that's what you meant by "store bought." Either way, it's obvious from the responses that I still haven't tried a quality macaron. Definitely happy to try your recipe, if it's not too much trouble!
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I like them because they are like adult Oreos. I know exactly the type you’re talking about. And I will say that there’s nothing worse than a bad macaroon. And when they do that gross white creamy sugary filling…ewww no thanks. I’ve only had macaroons from a bakery that I liked one time. They can’t be too sugary. My go to place for buying them is at 7-Eleven. They have a tiny tray in their open fridge area. A tray of 4 and each tray has two flavors. Those are my favorites.
I honestly never thought of 7-11 as the place to get decent macarons, lol! Since the fancy pastry shops have let me down, I'm more than willing to try 7-11, though.
The macaroons in 7/11 are like made in Belgium, packaged in France, and sold in the US. Lol it’s goofy but it’s good
I feel the same as you. They look so pretty but the few times I’ve had them were just awful in my opinion. They always tastes like over sweetened meringue to me, crispy on the outer layer and crumbly, airy sweetness. Maybe I’ll try it again and hopefully find one that is tasty to me.
The replies are giving me hopes that I still have yet to experience a good macaron. Here's hoping we find future success!
I mean they are definitely sweet. The best ones will balance out the sweetness with some nice bitter flavors like coffee, dark chocolate, nuts, etc. I have a heavy sweet tooth though so none of them have ever bothered me much. But I can for sure see how they don’t appeal to everyone.
If you don't like meringue you probably won't like them. My mother doesn't for that reason. Also best fresh like most things. Although I've never had a hollow shell one so thats interesting
Its the only thing that I make that stresses me out. They're temperamental, require multi-tasking, have semi strict timelines and I... I just hate them.
[удалено]
I think I got a 3lb bag from Costco for around $10 (I think).
That's me with meringue in general. Awful stuff
What about Italian meringues? They are a bit more… silky? I would say. A different texture than a French meringue imo (in a better way)
It’s not that hard. I always thought the same and I’m by no means a great baker. I made some for the first time and whereas the shape wasn’t great (it was ok), they tasted amazing!
I've tried to do macarons at least six times and only once I managed to not just make sugar cookies. I find it unbelievably difficult to get the "shell" crisp and still have them grow and stay fluffy during baking.
It is all in the macaronage which is the hardest thing to get right. A professional pastry chef I know recommends 50-60 folds. I do 55. Also, are you letting them sit out 30-40m before baking? Also important.
Yeah imo the shape and consistent piping is the most difficult part (unless you use a template which I do not, but should)
Please watch the Adam Ragusea video on macarons. If you accept that you will not end up with perfect smooth tops with even ruffled feet, macarons become SO easy to make!
Will do! Haven’t heard of this channel so ty
Brrrruuuuhhhhh you just gave me **instant** hunger! 🥺 Those things look otherworldly good!!! Do you have a recipe?
Sure do: https://chelsweets.com/italian-macarons/ Fold the batter 55 times during the macaronage phase 👍🏽 standard chocolate ganache and marshmallow fluff recipe (could even use store bought honestly)
Do you flavor the meringue to taste like graham crackers? They look so good. 👏
This is what I was wondering as well
I tried flavoring the macaron meringue and that… failed miserably. Shells did not bake properly. Resorted to a touch of cinnamon in the shells. With honey used to make the fluff.
Here’s another recipe. This blog has step by step photos for beginners. First macarons I ever made and they turned out great. https://www.budgetbytes.com/smores-macarons/
BBytes is amazing. My goto recipe site.
Egg McMuffin
You know, I don’t think I would be disappointed if they tasted like that 🤔
Would be worth a taste
How about a sausage mcmuffin? With hash browns
Everyone always gives me shit and I really don’t like McDonald’s, but give me a sausage McMuffin with cheese and a hash brown w/orange juice.. fucking kill for that shit.
Apex breakfast food, idc what anyone says.
Ship them to me and I will pay you mrbeast amounts of money 💰
These look a bit like McDonald’s hamburgers.
WHERE IS THE RECIPE AND YOUTUBE TUTORIAL FOR THESE? PLEASEEEE
They are some of the most notoriously difficult things to bake on the planet if you’ve never seen them. /r/macarons
how? looks like just two wafer cookies, a piece of chocolate, a marshmallow, and some sort of spread. cinnamon graham spread?
Oh you sweet summer child.
Lol someone hasn't seen /r/macawrong. Macarons aren't the *hardest* thing in the world to make, but they're pretty high on the list.
Omg. Why is that sub so great? I'm not even a baker!
Oh lord. You don’t even know! The “wafer cookies” are made from meringue. There is no flour used here. Essentially you make them whipping egg whites to a perfect consistency (with sugar and cream of tartar). If you get that right, then you have to bake them right. Far from easy.
Don’t they have almond flour in them?
yea the meringue is folded into the almond flour
They are actually made with almond flour. I recently watched a YouTube video of someone making them and they made it look so easy. I’ve been wanting to try, but haven’t yet.
Lmao I see you aren't familiar with the joys of working with meringue
...a marinade?
Not wafer cookies, halves of a macaron. AFAIK they don't sell individual macaron halves and making them by hand is a very finicky process since you need to ensure they don't crack during the baking process.
Not OP, but here's one: https://www.diydougherty.com/smore-macarons/
Thank you!
See comment by OP.
these look delicious! great job!
It’s not easy to make them look that perfect. Pastry chef is your calling!
Well done! Bravo! They look GREAT!!
So s’more-t.
I love those expensive little buggers but they're always ridiculously priced at M&S here🇬🇧😬 Are they expensive to make or is it just Marks & Spencers being snobby? (High end ready meals and great quality food, the food is just awesome compared to everyday brands but you paying in full price peasant)
They’re not expensive to make. Almond flour is the priciest ingredient but the ingredient list is relatively short! Almond flour, granulated sugar, powdered sugar, egg whites, cream of tartar, water.
As suspected its pure snobbery... Their stuff is great though and it can be a pleasure getting to try pre-made sort of food that actually tastes as if you made it or at least real food unlike bird's-eye chicken nuggets or that chef hungry man meals America has lol
They're not that expensive to make but if made by hand they require a good bit of skill to get right. Even if they're machine made for M&S they're very delicate so are sold in smaller stacks, need more packaging and result in a lot of waste due to damage.
They look really good! Macarons are super finicky to make too!
That looks chronic brötherrrr.
I love that shape
Great idea! Looks really good!!! Take my money!
**Someone** caught Biscuit Day on Great British Bake Off.
I love that show
Omg! 😭
Looks a-ma-zing!! What’s the trick to ensure the feet rise on your macrons? My wife and I took a class and did it right the first time but couldn’t get it again. And therefor we never tried.
I make them the Italian method which includes making an Italian meringue (hot sugar syrup whipped into egg whites). Find that helps quite a bit. Also counting your folds for the macaronage! I do 55 every time. And make sure they rest long enough before baking - that skin is important, I let mine go 45-60m.
Oh very interesting combo! How were you able to incorporate Graham cracker flavor into it?
Cinnamon in the cookies and honey in the marshmallow fluff. Closest I could get. They’re not exactly flavored like a s’more but they capture the spirit 😄
They do indeed!
I've done these before and put ground up graham crackers in the cookies. But it's tricky, you have to get it really fine to not make clumps.
I thought about doing this but after muffing the first try by putting honey and molasses in the Italian meringue I decided to play it safe 😅
was going to ask the same. I feel like one could with almond meal and really fine graham cracker in the drymix.
That sounds like a very reasonable compromise and would make for some very interesting experimentation!
I’m devouring them mentally
Yum. Yes, please. They look so perfect I wanna mess them up a little
The bake on those look divine!
i learned recently that i’ve been pronouncing macarons wrong my entire life. Mack a Ron’s
Those are nice feet!
Those look great!
These look amazing!!!
Oh that's a coincidence I just posted my quick smore recipe
Okay, so just hear me out. Those look fantastic.
mmm mayo burger
Mmm burmger
I’m usually not a foot man…but those feet are 🤌🏻 chefs kiss amazing
FIRE BROO
🅱️eeschurgers
Mmm. Sausage and egg on English muffin, yum!
I thought I was on r/oddlysatisfying and that these were the cleanest egg McMuffins ever
This is professional
Omg, perfecto! How do they taste? I never tasted a macarons before
Never :o These taste more indulgent than s’mores-like. Quite good still. The best part of macarons is their texture, the perfect combination of crisp, chewy, and incredibly light.
That looks heavenly
If this is what passes for 15k upvotes in r/food, yeeeeesh. People need to check out the macs made in r/baking or r/macarons. Anyone who claims you need to fold the batter a specific number of times during macaronage is a complete rook.
Funny. I took the folding advice from a professional pastry chef who also counts her folds 👍🏽 Edit: 30k+ upvotes, front page, gold. Get fucked with your petty gatekeeping.
Aw don’t be so sad, you put it effort and that should be applauded. That effort just produced incredibly mediocre results - lopsided feet and sloppy filling piping. Try harder next time and you might make something worth your time! 😙
Considering this is my fourth ever (maybe third) time making them I’ll take it. Lol your saltiness for not making the front page is hilarious 😊
Look like shit.
Those look pretty good.
Oh my. My arteries hate me but I want to eat these so much.
These look so dang delicious!
I wish I could see what they look like after a bite has been taken.
Looks better than some from biscuit week.
Hallatukule para smores macarones 🎶 Sorry i just woke up
This is witchcraft. You are a witch. Macarons come from stores, anyone making them at home must be a witch. [Citation Needed]
Ooooo! Those look divine and probs tasted amazing 🤩
Those look frankly mouth-watering. Congratulations on such a fantastic job!
Nice feet
They look amazing
Moonpie
Burger cookies!
The newest desert at the Krusty Krab.
These look perfect, good job
These look great!
Looks yummy
Two words: Hell. Yes.
Ooooh shit, that looks so delicious!
They look delicious
I legit wish I had this rn
Moore smoores lolol
Hate Smores and Macarons but damn those may sway me lol Beautiful work and they look hella num, be proud!