Peppermint Macarons

[@simonederobert1612]

Really like the on-screen info/instructions on meringue! Consider doing the same/similar info/instructions for other parts of the technique. Also - have you ever used flavoring in addition to colors in the shells of your macarons? I did so with macarons for my Slytherin son for his birthday, using your technique of macaron-within-macaron. Slytherin green tiny macaron (flavored with mint) covered by regular, unflavored white macaron, then minty buttercream.

[@PiesandTacos]

yes sometimes I add spices, or even extract. I keep the spices up to 1/2 to 1 tsp and the extract up to 1/4 to 1/2 tsp. Also I use powders such as cocoa powder, matcha, pistachio flour, freeze dried strawberry powder, hazelnut flour, etc as a way of flavoring the shells.

[@oliviaquijano9018]

@@PiesandTacos, I would really love to have some, of your Macarons made by my Mother, but I would enjoy making something else very yummy, like some Black Cherry & Chocolate Macaron, made for this Wednesday for my Brother's 26th Birthday Party, too. 😊😋🎈🎄🎂

[@TheNara30]

Thank you 🥰🥰🥰

[@celsogarcia2398]

Fantásticos, como todas suas receitas!!!!!!!

[@PiesandTacos]

obrigada pai!!!

[@estherumaim]

Can you do earl grey please. Love your VDOs❤️

[@krcakessweets470]

They are beautiful 😍

[@ohxmyxwowx]

How do you remove the food coloring from the piping bag after you’re done piping? My bag seems to have stained and the color isn’t washing off

[@jamifitz]

Love peppermint !! These are cute !! && I just now got this notification 6 days later than it was posted 🙄 ugh

[@PiesandTacos]

lol omg!! that's funny!! Thanks for checking it out Jami!!! ❤️

[@mercedesmercado3878]

What brand of almond you use?

[@avyanamehta4438]

Please do another vegan macarons recipe!!!

[@alissandralopez887]

I wasn’t able to find peppermint extract anywhere😖 could I use mint extract instead ?

[@PiesandTacos]

yes sure

[@mercedesmercado3878]

What brand are your baking tray?

[@yung.calories5431]

Would u say a good secret for good feet in macaron is that stiff fluffiness in your meringue because I get to high of feet or dropped/bursted feet

[@PiesandTacos]

resting time, amount of powdered sugar, consistency of the meringue, consistency of the batter, the type of baking tray, oven temperature, distance from the heat source are all things that impact feet size.

[@msg4141]

I have an issue where my 'batter' is very runny so its difficult to pipe perfect rounds - I use your Swiss method. I live in the tropics and its hot and humid - what do you recommend? Thank you.

[@PiesandTacos]

you're probably not whipping the meringue enough, or you are over mixing the batter.

[@amritakanwal]

Hi camila, My macarons after using egg white powder have become rock solid. Its so difficult to cut through. Its not longer soft in the inside. Why is that happening?

[@PiesandTacos]

maybe egg white powder is not right for you, if you are in a dry climate or during winter days it tends to do that to the shells.

[@billsteryup4518]

hi! where did you get your macaron silicone sheets?

[@zmoclov21]

Amazon

[@zmoclov21]

Ok it says 4 tablespoons butter and a 1 and 1/3 cups powdered sugar, but it looks like you put a whole cup of butter in your buttercream in the video.

[@PiesandTacos]

I was making a larger batch but the measurements for a single batch are as listed

[@pokkkan]

Aaawwwww i need a russian subtitles