Use almond meal, I assure you you won't get the proper texture by grinding almonds.
Aging the egg whites is not necessary. The problem with buying egg whites in a carton is that they contain stabilizers and additives which can effect the whipping properties of them, fresh is better. A silpat should work just fine but I have never had an issue with macaron sticking to parchment.
I use disposable plastic piping bags. Craft stores like Michaels carry piping tips made by Ateco, I have a couple sets. You don't need them for piping macaron, I just cut the tip off a bag and pip through that.
ah i see, i'll reconsider getting a scale. i suppose it'll serve more purposes in the future so it shouldn't hurt
some of the recipes i saw were to grind almonds with the icing sugar to produce kind of the same effect so i wasn't sure
oh i see! i didn't even know there were egg whites in a carton lol, i'll just buy a case of fresh eggs instead then
my friend told me that i should just use a ziploc bag since it's practically the same thing. so i guess i'll just do that and save myself the money and buy the scale w/ it instead. i do however want a piping set someday since i'm getting into decorating!
Seconded! They add water to those egg whites and you don't want that for your macaroons.
Don't fret about having lots of yolks left over; just make things like Hollandaise, Aioli, Creme Brulee, Pound Cake, Chocolate Mousse, or even better...
I've been making macaroons for *years* and I never once used parchment paper nor a scale, seriously. And no, you don't need to age the egg whites. Somebody's making this harder than it has to be for you
( ... )
ohh i didn't know macarons could have coconut in the batter? unless you're talking about macaroons, which i equally love! i guess i should have been more specific haha
either way, thank you for the recipe! my dad lovesss anything coconut so i'll be making these for his birthday
parchment paper works just fine if thats all you have, personally I would purchase the silpat mat, but I bake almost constantly. I baked macaroons on an almost daily bases last summer, and I would recommend doubling up on your baking pans if you have two of the same size. It keeps the bottoms from burning, and keeps the insides nice and chewy (the best texture!) Ziploc bags have a tendency to pop if you put too much pressure on them. If you'll be using the piping bag for more than just your macaroons, I would recommend buying a Wilton piping bag, 14 inch or 16 inch are my two favourite sizes. For piping tips you want a round one, with an opening roughly the size of your pinky finger. Michael's is probably the best to find the piping bag or tips, or The Bulk Barn (if you have one).
I don't have any answers for you, but I wanted to say thank you for posting this here. I have been wanting to try Macarons but I have been too nervous. These answers will definitely help me get up the courage to try them the right way!
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http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/ this is the best macaron recipe ever.
Use almond meal, I assure you you won't get the proper texture by grinding almonds.
Aging the egg whites is not necessary. The problem with buying egg whites in a carton is that they contain stabilizers and additives which can effect the whipping properties of them, fresh is better. A silpat should work just fine but I have never had an issue with macaron sticking to parchment.
I use disposable plastic piping bags. Craft stores like Michaels carry piping tips made by Ateco, I have a couple sets. You don't need them for piping macaron, I just cut the tip off a bag and pip through that.
:)
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some of the recipes i saw were to grind almonds with the icing sugar to produce kind of the same effect so i wasn't sure
oh i see! i didn't even know there were egg whites in a carton lol, i'll just buy a case of fresh eggs instead then
my friend told me that i should just use a ziploc bag since it's practically the same thing. so i guess i'll just do that and save myself the money and buy the scale w/ it instead. i do however want a piping set someday since i'm getting into decorating!
ty for your reply :D
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Ziploc bags are a good substitute haha!
You're welcome!
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Don't fret about having lots of yolks left over; just make things like Hollandaise, Aioli, Creme Brulee, Pound Cake, Chocolate Mousse, or even better...
...freeze them individually in an ice cube tray to use later! http://foodlorists.blogspot.com/2007/10/freezing-egg-yolks.html
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either way, thank you for the recipe! my dad lovesss anything coconut so i'll be making these for his birthday
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I baked macaroons on an almost daily bases last summer, and I would recommend doubling up on your baking pans if you have two of the same size. It keeps the bottoms from burning, and keeps the insides nice and chewy (the best texture!)
Ziploc bags have a tendency to pop if you put too much pressure on them. If you'll be using the piping bag for more than just your macaroons, I would recommend buying a Wilton piping bag, 14 inch or 16 inch are my two favourite sizes.
For piping tips you want a round one, with an opening roughly the size of your pinky finger. Michael's is probably the best to find the piping bag or tips, or The Bulk Barn (if you have one).
Any questions, just let me know!
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ty for your opinion!
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(PS: I love your icon. So much.)
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you're a fan of snsd too? i looove them
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I always use fresh egg whites and often grind my own almond meal.
Tips are the only essential part of a pipping kit. You can get a reusable bag or use disposable bags, ziplocks, and make paper piping bags.
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