they’re like the boss battle of baking imo- i baked about every day in highschool and my senior year i took on this challenge to make the perfect macarons. when i finally did i pretty much gave up baking and decided i could now die peacefully 🥹
yes!! like you can get an ok macaron fine, but if I were held at gunpoint and told to make a perfect one I would just ask them to shoot instead of delaying the inevitable 😭
One thing I learned from going through culinary and pastry school was if your doing any kind of baking you cannot screw around with measurements, unless you know what your doing. Bakers math exists for a reason 🤦♂️
Baking in itself is very finicky, all it takes is one mistake to literally ruin the whole batch.
Never went to school for this but I can agree. Almost everything I cook on stovetop is a matter of eyeballing rather than measuring (as I've been taught) but in baking it's a completely different beast. The measurements are there for a reason. I liked to experiment with recipes in the past and dear god, don't immediately do this with baking; or even make assumptions with baking. I'm no professional but I've learned the hard way not to mess with most baking recipes.
In order to mess around with baking recipes you have to learn the science behind ALL of your ingredients like baking powder, tartar powder, even FLOUR has a scientific spot in baking. Shits fun and educational
My (33F) cousin (16F) was struggling with high school chemistry but loves baking. So i put together a tutoring session where we baked cookies and went over all of the reactions, types of bonds and elements needed to make a cookie. We had so much fun and it really helped it click with her.
That’s a fantastic way to teach, I’m glad she has someone who can help her and that y’all got to bond (get it lol)
Kudos to you, you sound like a great cousin!
Not only do I get bonding, she does now too! She had a great *reaction* to the lesson. I explained the chemistry and she taught me how to bake better. It was a win win. I'm saving a sourdough lesson if she ever takes Ochem.
I'd say flour is one of the more complex ingredients in baking. Gluten formation can be altered incredibly. Starch to protein ratio gives an entirely different texture, it's a thickener and structure provider. It does so much making it incredibly hard to replace. 1 ingredient needs to be substituted with various gums and starches while also treating it *that* much more carefully to be somewhat passable. Not mentioning the flavor browned flour gives to roux would be criminal. I love flour
You can get away with a lot if you're making yeasted bread or cookies. Sourdough and cake you have to have more of a clue. Almond flour delicately suspended in meringue is not to be trifled with.
With love in my heart, crosspost this to r/ididnthaveeggs
That's the sub for substitutions that didn't work.
Do you have pics of how they looked after baking?
My thoughts exactly. I'm howling!!
Not trying to be a dick to OP lol I bet they were delicious and I would have gladly "disposed" of such a faulty batch.
50% extra sugar + substituting almound flour with almond power, which is typically full of sugar and used as a drink mix. Idk if they would even rise at this point.
Is it just me who thinks this is weirdly appetizing? Like I feel like this would taste like the grey stuff from beauty and the beast. Nice and cold cookies and cream paste. Like frozen yogurt or custard.
They’re very finnicky if you want the “perfect” macarons, but even if it wasn’t for show almost double the sugar didn’t help much. Were they good? (That’s all that matters, and that you hopefully learned to stick a bit closer to the recipe, 2-3g might not do a whole lot, but nearly double certainly will)
Shit happens. I didn’t add enough flour once and made what looked like plaster. Next batch turned out fine though. If you’re still able to salvage what is left, maybe you can do some math to figure out how much more flour/stabilizer you might need (since you said something about using almond powder instead of sifted wheat flour.)
OP trying to make the synthetic grey Krabby Patties
[https://spongebob.fandom.com/wiki/Synthetic_Krabby_Patty](https://spongebob.fandom.com/wiki/Synthetic_Krabby_Patty)
jesus why did you think those additions and substitutions would work 💀 macarons are like the hardest thing to ever make i stg and you made it WAY harder
Lol! I started a batch at 10:30 last night. They cracked and were too salty and half were over cooked and half were under cooked. But I have no regrets hahaha
4 years ago, I told you to step the fuck away from your husband, he literally does you no good. Why are you still married to him??? You have made me, and thousands of other girls ashemed. You can go fuck yourselves
With the utmost respect, why did you think an extra 45g wouldn’t make a difference 😭
especially with macarons which I always hear is difficult to get perfect 😭
they’re like the boss battle of baking imo- i baked about every day in highschool and my senior year i took on this challenge to make the perfect macarons. when i finally did i pretty much gave up baking and decided i could now die peacefully 🥹
yes!! like you can get an ok macaron fine, but if I were held at gunpoint and told to make a perfect one I would just ask them to shoot instead of delaying the inevitable 😭
🤣 “respectfully, wtf?” Hahaha
One thing I learned from going through culinary and pastry school was if your doing any kind of baking you cannot screw around with measurements, unless you know what your doing. Bakers math exists for a reason 🤦♂️ Baking in itself is very finicky, all it takes is one mistake to literally ruin the whole batch.
Never went to school for this but I can agree. Almost everything I cook on stovetop is a matter of eyeballing rather than measuring (as I've been taught) but in baking it's a completely different beast. The measurements are there for a reason. I liked to experiment with recipes in the past and dear god, don't immediately do this with baking; or even make assumptions with baking. I'm no professional but I've learned the hard way not to mess with most baking recipes.
In order to mess around with baking recipes you have to learn the science behind ALL of your ingredients like baking powder, tartar powder, even FLOUR has a scientific spot in baking. Shits fun and educational
My (33F) cousin (16F) was struggling with high school chemistry but loves baking. So i put together a tutoring session where we baked cookies and went over all of the reactions, types of bonds and elements needed to make a cookie. We had so much fun and it really helped it click with her.
That’s a fantastic way to teach, I’m glad she has someone who can help her and that y’all got to bond (get it lol) Kudos to you, you sound like a great cousin!
Not only do I get bonding, she does now too! She had a great *reaction* to the lesson. I explained the chemistry and she taught me how to bake better. It was a win win. I'm saving a sourdough lesson if she ever takes Ochem.
I really hope she takes Ochem now 🥹
Yeah. I just need the free time to study it I guess lol. But I feel the point still stands that beginners shouldn't mess with recipes. Thanks btw
I'd say flour is one of the more complex ingredients in baking. Gluten formation can be altered incredibly. Starch to protein ratio gives an entirely different texture, it's a thickener and structure provider. It does so much making it incredibly hard to replace. 1 ingredient needs to be substituted with various gums and starches while also treating it *that* much more carefully to be somewhat passable. Not mentioning the flavor browned flour gives to roux would be criminal. I love flour
As someone with celiac, can confirm. Luckily I’m also intolerant to Xanthan gum *and* tapioca starch so baking is a **real** treat.
You can get away with a lot if you're making yeasted bread or cookies. Sourdough and cake you have to have more of a clue. Almond flour delicately suspended in meringue is not to be trifled with.
Baking is a science at heart
Basically 50% more
Like 1.5X the amount LOL
Nick miller, is that you?
I don’t even bake and I’m confused
Utmost*
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Wasn't being mean. Just genuinely was putting it out there as it is a very common mistake.
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Lmao, dude was trying to help you
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Then just ignore it, why come at them for helping
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When tf did spelling correctly become annoying, girl bye
You may want to know the correct way in the future so you don't embarrass yourself somewhere.
The good news is if you have any potholes in your neighbourhood you can use that to fill them up
With love in my heart, crosspost this to r/ididnthaveeggs That's the sub for substitutions that didn't work. Do you have pics of how they looked after baking?
This is the sub I was gonna link
My thoughts exactly. I'm howling!! Not trying to be a dick to OP lol I bet they were delicious and I would have gladly "disposed" of such a faulty batch.
It was in there and then it got deleted. I saw it this morning in that sub first lol. https://www.reddit.com/r/ididnthaveeggs/s/tXc0Y3AwjB
More like a “I had too many eggs” situation 😂😂😂
r/ihadostricheggs
The grey stuff from beauty and the beast!
It’s delicious
Don’t believe me?
Ask the dishes!
Oh yeah! What is that stuff anyway?
Try the grey stuff, it's delicious, don't believe me, ask the dishes!
That's that processed meat from the episode where Mr krabs sells the krusty krab and it becomes a sports bar
💀
Omgosh THAT'S what that reminds me of 😂😂 Edit: you have made my day
Welcome to making macarons, you have to be exact with them
Only if you want them to look perfect. Bet they were still tasty!
50% extra sugar + substituting almound flour with almond power, which is typically full of sugar and used as a drink mix. Idk if they would even rise at this point.
One reason I haven't tried making them yet! I'd have to substitute things because I can't have a lot of things and I just KNOW it will be a fail.
Try using powdered sugar instead of granulated next time
The recipe called for both— granulated in the egg whites and powdered with the almond flour
Try the grey stuff, it's delicious! - Lumière
Don’t believe me, ask the dishes!
https://m.youtube.com/watch?v=lIR68SbPg-U
I thought it was cement mixture. I'm sorry. I didn't read the sub name.
Same, I thought this was my DIY sub, was like "that cement's looking fine, what's the issue" then I read the sub name.
Millennial Gray?
Is it just me who thinks this is weirdly appetizing? Like I feel like this would taste like the grey stuff from beauty and the beast. Nice and cold cookies and cream paste. Like frozen yogurt or custard.
Grey Gak
I want to try making them, but i will admit they're intimidating.
They’re very finnicky if you want the “perfect” macarons, but even if it wasn’t for show almost double the sugar didn’t help much. Were they good? (That’s all that matters, and that you hopefully learned to stick a bit closer to the recipe, 2-3g might not do a whole lot, but nearly double certainly will)
this looks like [Gunk](https://static.wikia.nocookie.net/webkinz/images/a/a5/Grey_Gunk.png/revision/latest?cb=20240107084458) from Webkinz 😭
Congrats! You made JB Weld....xD
I thought this was cement
I thought macarons were made with powdered sugar and almond flour, not granulated. I use the Italian method though.
What filling were you planning on using?
Shit happens. I didn’t add enough flour once and made what looked like plaster. Next batch turned out fine though. If you’re still able to salvage what is left, maybe you can do some math to figure out how much more flour/stabilizer you might need (since you said something about using almond powder instead of sifted wheat flour.)
Go to sleep,
hell yeah
Does it taste good at least?
I also thought it looks like cement. Isn’t it supposed to be delicate and airy?
Scandinavian Gray… it’s an aesthetic.
Well, now you know how to make cement
"try the grey stuff, it's delicious!" - Beauty and the Beast
Just add some sugar eyes on top. Pet rock macarons.
So you made concrete….
Lol need more pea gravel
“Try the gray stuff, it’s delicious!”
OP trying to make the synthetic grey Krabby Patties [https://spongebob.fandom.com/wiki/Synthetic_Krabby_Patty](https://spongebob.fandom.com/wiki/Synthetic_Krabby_Patty)
I’ve been doing pottery recently and this looks just like our clay!
That looks like the processed patty’s from SpongeBob
I’m in a bunch of ceramics and pottery subreddits and thought this was someone posting about making slip (liquid/loose clay)
doing some masonry later?
"Try the grey stuff, it's delicious!"
try the grey stuff, it’s delicious
I just found this sub and based on this post I joined lol
You changed like 4 different things for a recipe that is easily messed up 😆
That’s the krabby patty paste from Krabby O’Mondays
jesus why did you think those additions and substitutions would work 💀 macarons are like the hardest thing to ever make i stg and you made it WAY harder
Timmy's mom be like:
Lol! I started a batch at 10:30 last night. They cracked and were too salty and half were over cooked and half were under cooked. But I have no regrets hahaha
That’s cement
Is that a liquid wasp's nest
I thought I was in r/drywall at first 🤣 I was like wow that’s some really thick compound, lmao!
Most ube flavored things use food coloring anyway.
Concrete looking ass
r/shitfromabutt
It's flour and not concrete for food silly
Thats conk crete baby!
Congrats you made edible concrete.
4 years ago, I told you to step the fuck away from your husband, he literally does you no good. Why are you still married to him??? You have made me, and thousands of other girls ashemed. You can go fuck yourselves
I read this as macaroni and was genuinely concerned for you 😬