Chpt 12 Piping and Baking Large Circle Macarons

[@jathniellehulls6014]

This is so helpful, Phay! Thank you for sharing!

[@bakingwithphay9427]

So glad you find it helpful!

[@allprojectsgreatsmall7485]

Watercolor paper works really well as a reusable template. It doesn’t warp like printer paper when it gets damp. I dry mine flat after several uses by running them through a laminator with kraft paper. Just got my teflon sheets in today! Excited to try your technique!

[@bakingwithphay9427]

This is a useful tip! Thank you for sharing! I have not used any other types of paper on my inkjet printer so I have not considered this option before. I reuse my character templates all the time but this issue seems to appear for large circles only for me. May I know what's this paper? Is it the thicker and more absorbant type that come in drawing blocks? I don't have a laminator or kraft paper at home too and don't intend to buy more things to add to the clutter😂. So I just work with what I have.

[@allprojectsgreatsmall7485]

Watercolor paper is a 100% cotton paper that comes in different weights/thicknesses. Printer paper is usually 18-28 lb while watercolor paper comes in 90 lb, 140 lb, & 300 lb. I use 140 lb bc it’s the thickest I can print on at home. I have the laminator & kraft paper for other projects but I’m right there with you on not wanting to buy more stuff. A clothing iron & paper towels works just as well for getting the extra moisture out of the watercolor paper in a hurry.

[@bakingwithphay9427]

@@allprojectsgreatsmall7485 thank you for explaining! This is helpful! I have never heard of watercolour paper then! And yes I was afraid of the thickness of paper and my printer can't handle. I will have to look into that. The iron and paper towel tip is helpful too! !

[@TechTails]

How do you measure which fillings make a macaron too soft too fast? Seems like trial and error..yet so many variables oof

[@bakingwithphay9427]

Generally curds and jams have the highest water content and should never be used in macaron structures. Buttercreams are generally not firm enough too. Ganaches are the best for weight-bearing macaron structures in my experience 😊. You may use a combination of ganache and buttercream or just buttercream if it doesn't need to bear a lot of weight. I hope this helps 😊

[@TechTails]

@@bakingwithphay9427 i definitely prefer fillings that are heavier or substantial in my macarons over just buttercream...reminds me too much of cake lol. Thanks for the reply!

[@konekoninka]

Can you please share the type of teflon you are using? I’ve purchased a kind of teflon and used it to bake my macarons and they came out of the oven with no feet. 😞

[@bakingwithphay9427]

I have been using Safico pro. What you experienced is common. Teflon sheets are best used after being seasoned by many washes and uses. If there is any oil residue on it, the macarons will also not have feet. You can wipe the surface with vinegar before using to prevent that. I hope this helps 😊.