Daring Bakers October is Go!

[placetohide]

Yesterday I downloaded a program to watch any region DVDs on my computer-don't know why it didn't occur to me before--and had an insane JDA DVD marathon. Their commentary tracks are SO funny. Then I went to bed and had a dream that they all showed up at my house and were mad that I was making copies of their DVDs, but I explained to them that it

Comments

[findmealone]

Oh whoa! I sometimes make pavlova, (which is sortof similar?) and it is SUCH a pain. So many deflated meringues :( Yours look fantastic, I really fancy one of those chocolate ones *dribble*

[__purple_sky__]

mmm those look delicious.

side note/question is the cat like... reverse cross eyed? haha I can't think of another term for it but it's eyes seem wonky. >_>

[placetohide]

LOL. Yeah, the cat has messed up eyes--one of them won't dilate on half of the eye so it always looks crazy.

[thatgoesinthere]

Those look so delicious!! I like your flavor combinations.

[musaluc]

Those look soooo yummy @____@

And EEEEEEE creepy catface! X3

[maetel9]

when i made some i had a problem getting them out of the pan (off wax paper and a plastic baking mat thing). did you have that problem too?

macarons so gooood but i can see why they charge so much for them :O~~~~~~~

[placetohide]

My first couple of batches stuck, but I got it fixed! The bottoms usually stick if they are a little undercooked or not dry enough. Here are some good tips I got:

If it's sticking to the parchment paper, try making sure you're baking on stacked sheet pans for more even heat. You can also try baking them for longer at a lower temperature. If you're already done baking them and they seem stuck, leave them on the sheet pan overnight or put them in the cooling oven with the door open for a few hours. It helps dry them out!

I can see why they're expensive, too... pain in the ass to make!