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Yes, metric measurements are on my website ☺️ homebodyeats.com/vanilla-macaron-buttercream-filling/

@@HomebodyEats Thank you so much 🙏🏻

Great tips!! Thank you ☺️

It helps get a nice chewy, crunchy, and golden brown crust. Oftentimes New York bagels use barley malt syrup, but that can be hard to find in the grocery store. It's important to boil with molasses if you want that signature bagel crust. That being said, I also add it into the dough to help with browning in the oven (so the bagels experience the Maillard reaction). I hope this helps 😊

@@HomebodyEats thank you!

I've had that happen a couple of times too. Usually it's because I didn't fully seal the capsule. I'd try removing the current foil and putting a new one on that's fully sealed. That usually does the trick for me!

@@HomebodyEats apparently mine reads the code on the bottom of the capsule lip and so it didn’t work because my foil was covering the code too much

Oh, interesting! What machine model do you have?

@@HomebodyEats I’m not quite sure, got it a while ago but only recently thought it would be a good idea to reuse the pods after getting some good tasting espresso beans

@@HomebodyEats turns out that’s how my machine knows how much water it uses too, small pods are just a small shot whereas larger pods had half a cup and I was always curious as to how it knew which was which

Great idea!!! Just make sure to allow the espresso to "dissolve" in the hot cream so it's not gritty! 😊

Yes it was the liquid. I tend to use passion fruit puree since the actual fruit is hard to find where I live 🙂

You can find it here: homebodyeats.com/italian-chocolate-gelato/

Yes, it's definitely easier (and cheaper) to purchase than traditional stabilizers! Let me know how your ice cream turns out if you end up trying the recipe 😊

That sounds so delicious!! Thanks for sharing more about it 😊

The main thing is that you don't want to store the garlic with the olive oil after that 48 hour mark. The infused olive oil is fine to sit out (again make sure it's been strained) if stored in a dark colored bottle away from light and heat. Use it within 2 months of making it. ☺️

Hahaha that might have to be a next summer recipe development process, but I love the idea of frozen yogurt recipes 🙂

Thanks for watching!!

I can't wait for it!!!

It will definitely depend on your oven! Do you convection (fan) oven?

Thank you!! Some of my favs!

That would be sorbet! Maybe they do it differently in France, but that's not Italian gelato 🙂 I have an in-depth article about gelato recipes if you'd like to learn more: homebodyeats.com/how-to-make-a-gelato-recipe-from-scratch/

You can check out the Italian Culinary Institute's website for more info!

Oh no, I'm sorry to hear that! Do you have a picture of what your meringue, macaronage, and final macarons look like? Can you send me the photos on Instagram DM and I'll help you troubleshoot from there. It's hard to give specifics without knowing how it looks 🙂

It's a Ninja! ☺️

@@HomebodyEats thank you! My nespresso aeroccino does not work. Thinking of getting that Ninja!

Charging for water in Italy is pretty normal, but that makes me so sad that's the best food he ate. You definitely have to do research when picking places to eat. Similar to any other countries, there are good and bad restaurants.

@@HomebodyEats he traveled over most of the country by rental car. Venice, Rome,Pompeii,Naples and Tuscany etc. he was there for 2 weeks, but he did say the scenery was absolutely beautiful and that the ABNB’s he rented were amazing.

Oh good! I'm glad he enjoyed that part! Definitely go back and check out Southern Italy (Calabria, Puglia, and Sicily). It's a whole different side of the country!

I mean it is at least not nasty and meat filled with water and plastic like vegetables🤡american🤡

Musta gone to pretty shitty places. It would be like going to a bunch of 7/11s and complaining that american food is bad

Likely a sign of a few different things: under macaronaged batter, improper oven temperature, not resting long enough. If you send me a video of your meringue/macaronaged batter on Instagram next time you bake a batch, I'm happy to help you troubleshoot!

@HomebodyEats thank you very much for the offer! I will be sure to do so when i make another batch - keep up the good work, love the content! 😌

You're welcome! Can't wait to help ☺️

It's potentially dangerous to eat it after sitting at room temperature, I would not recommend eating it.

@@HomebodyEats that’s why it’s better to bake it in olive oil rather than let it sit to get the robust flavors and use the garlic as a spread.

Thank you ☺️

More deets about the trip can be found on my website 😉 I hope you can come! homebodyeats.com/italian-cooking-retreat/

Thank you!!

It was such a fun time! I've got gelato recipes on my website if you want to try it out for yourself ☺️

@@HomebodyEats will do! Just made my first batch on my ice cream maker today, cant wait to try ur recipes

Nice!! How did they turn out?!

@@HomebodyEats amazing meiji chocolate gelato ;) would love to insta dm u the video of it

Oooh yum!!! That sounds amazing! I'd love to see what it looks like!

Glad you enjoyed the video 💜

Fair! It's my accent! Don't hate me 😂😂

Nope nothing gets wasted. The paper is removed but that's all!

So glad you enjoyed the video! I believe the Wilton M1 tip!

I'm glad it helped!!💜

Thanks for the tips ☺️

Go to Italy instead!

Enjoy! Let me know what you think!

It tastes like rosemary! It adds a great flavor to almost any dish!

I usually preheat for about 30 minutes. Double check the temperature with an oven thermometer.

Baby Bella mushrooms ☺️

It does! Mainly with the drying process, not as much with the oven.

No way!! Don't you love it?! It's seriously my all time favorite!

I honestly didn't have much issue with that! What kind of fruits are you planning on using? Maybe also pat them dry then plate right before your event! 🙂