Today ends my nosebleeding and headaches after going through almost 2 months into them! I finally finished the translation project! Yaay! I actually thought that everything’s finished yesterday so I went with the boys to McCafe, our favorite hangout because they could do some crafts while I do some blogging (free wifi) and we get… Read More Macarons for the win!
In making macarons, you need to start at least 3 days before…or longer. The eggs should be aged, leaving it in the fridge for at least 24 hours will make it more elastic – less air makes for smoother crust. There are discussions about how eggs are aged. There’s either you put in the fridge… Read More Perfected Macaron (procedure)
Finally, I can proudly say that after a lot of trials and using different recipes, we did it! We’ve made macarons and it’s easier than before, they developed lovely feet and were crunchy outside but very soft in the inside. We tried both ganache and confectioner’s frosting for filling…both tasted awesome! Again, let me differentiate… Read More Macaron Perfected!
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck — My son and I – eating all the macarons we can! 🙂 —-Post for: and
Like I haven’t told a thousand times how we love macarons. Here is another attempt of a different recipe and though the shells weren’t as shiny as the last time, they definitely developed lovely feet and they grew! For the recipe I followed Honey and Soy‘s religiously except for the meringue. It tends to be… Read More Macaron Adventure continues
I finally got the courage to make my own Macarons. I subscribed to HoneyandSoy’s macaron mastery course and am trying to follow their footsteps. I however followed this recipe from Gourmettraveller. 🙂 Macaron batter: 130 gm icing sugar 110 gm almond meal 105 gm eggwhites, at room temperature, left out overnight 65 gm caster sugar… Read More French Macarons