BelleBruce Recipe Reviews (Pg. 1) - (13258271)

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Macaron (French Macaroon)

Reviewed: Dec. 2, 2012
I'm sure this is completely my fault which is why I am not giving it a low rating. Anyhow, The macarons crack within 4 - 5 minutes of baking! I've tried many many variations of 'resting.' I achieve pretty dry - hard shells, but they crack in the oven anyway. The feets are all perfect though... Did I just simply over mix? How can you tell you've overmixed *before* baking? For the 'skin', I've done the 30 mins, the hour, the hour 1/2... I even tried popping them right into the oven after piping at 200F for 15 minutes, achieving a really nice hard shell (Advice taken from "Les Petits. Macarons"). I've tried leaving it in the oven on "warm" for 10 minutes and also got a nice shell (advice taken from a blogger I found on google. But every time I start to actually bake it, every thing goes wrong. Please help...!
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Almond Bear Claws

Reviewed: Jul. 25, 2013
It was relatively fast and easy for me to make. I had almond flour (bob's) and I just made my own almond paste (1-1 ratio almond flour and powdered sugar, a little bit of melted butter and a bit of egg whites, blend until thick dough paste) easy peasy! I only made what I needed and added more almond flour as per directions. Used store-bought puff pastry and omitted liquer. I agree it wasn't sweet enough to be a bear claw (and I don't like sweets) and the paste was too thick. Add more egg whites to a consistency you'll like (It doesn't really melt in the pastry while baking in the oven). I always keep a carton of egg whites because it's faster, easier, and you can use it for macarons, swiss meringue BC, foamy cocktails... ETC!
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