I ordered the potato protein and followed every step on your recipe but I keep on getting hollow macarons. Do you have any idea what could be causing this?
I would recommend using the product GERBET its much easier to work with for macarons. Potato protein is much easier to use for meringue and mousse applications always test your water and adjust to pH 7. I always recommend stabling your foam with 1/4 tsp of xanthan gum mixed into your sugar.
@@VeganGastronomy yes I have been using the Gerbet potato protein that I ordered from the free from that website, but I’m stlll struggling with hollows. I get a hollow gap at the very top of my macarons. I don’t have have a convection oven and I think that might be the issue, do you have any baking temperature suggestion for conventional ovens?
@@Melisa-xm7rihi Melisa, Jessica here, I hear you are having some difficulties with your macs. Using a gas oven is very difficult to control temperature. Some suggestions I can offer is to put an oven thermometer in your oven on the same level you have you macs. Do a test first. Just cut 2-3 Piped macs off your baking paper and test bake these. If your ingredients and method are all on point and it's just your Baking these are some tips that can assist. I would recommend to come join us for the online Pastry course. I've helped hundreds of students from all around the world achieve professional level vegan macarons. There we can go into even more detail.
Thay look so cool good job
Looks tasty 😋
Thanks for this fantastic class!
How can I get this product in Brasil? 🙏🏻
Order it online - free shipping freefromthat.com/gerbet-vegan-potato-protein-mix-for-making-vegan-parisian-macaron-sample-size-s/
You can buy a small sample with FREE SHIPPING!
@@VeganGastronomy thanks so much!!
I ordered the potato protein and followed every step on your recipe but I keep on getting hollow macarons. Do you have any idea what could be causing this?
I would recommend using the product GERBET its much easier to work with for macarons. Potato protein is much easier to use for meringue and mousse applications always test your water and adjust to pH 7. I always recommend stabling your foam with 1/4 tsp of xanthan gum mixed into your sugar.
@@VeganGastronomy yes I have been using the Gerbet potato protein that I ordered from the free from that website, but I’m stlll struggling with hollows. I get a hollow gap at the very top of my macarons. I don’t have have a convection oven and I think that might be the issue, do you have any baking temperature suggestion for conventional ovens?
@@Melisa-xm7ri Your best bet is to use a CONVECTION oven - are you using Gas? I will have our Macaron pro answer this question in detail.
@@VeganGastronomy thank you! And no, I’m using an electric conventional oven.
@@Melisa-xm7rihi Melisa, Jessica here, I hear you are having some difficulties with your macs. Using a gas oven is very difficult to control temperature. Some suggestions I can offer is to put an oven thermometer in your oven on the same level you have you macs. Do a test first. Just cut 2-3 Piped macs off your baking paper and test bake these. If your ingredients and method are all on point and it's just your Baking these are some tips that can assist. I would recommend to come join us for the online Pastry course. I've helped hundreds of students from all around the world achieve professional level vegan macarons. There we can go into even more detail.