Soooo Happy My French/parisian Macaron Was A Success :)
Baking By fondantgrl Updated 5 Sep 2011 , 11:21pm by QTCakes1
I made these today.. Now that I know how to make it, I will be making more of it:
Those are just gorgeous and I'm so happy your foray into macaroon making was a success, especially since I've had it in the back of my mind to try my hand at them, too. Only I assumed that the first time around would be a dismal failure. You've given me hope that that won't be the case!
Those are just gorgeous and I'm so happy your foray into macaroon making was a success, especially since I've had it in the back of my mind to try my hand at them, too. Only I assumed that the first time around would be a dismal failure. You've given me hope that that won't be the case!
The best way to do it was the Italian Meringue methed.. please try it.. if it fails, do it again..
Uh oh! What's the Italian Meringue method? I'm back to doubting my abilities again!
Uh oh! What's the Italian Meringue method? I'm back to doubting my abilities again!
It has been proven that this method is a lot more friendly esp. to first timers (like myself)... it is not very difficult. First make the Italian meringue where you boil water and sugar to 235 Fahrenheit... whip the eggg whites while you are boiling the syrup, then add the very hot syrup slowly to the egg whites while the mixer is going fast (be careful sinc the syrup is very hot).. until the egg whites is very stiff and very white Now you have Italian meringue. This method cooks the egg whites therefore no chance of deflating. Then after this is when yu add your Almond flour and confectioners mixture. Fold the Almond flour mixture into the Italian meringue. Now you are ready to pipe circles. Let it sit for about 15 mins, then bake at 280 degrees for about 15 minutes. If you see feet, then you are sucessful..
You've restored my faith, fondantgrl! I can't wait to try these!
Quote by @%username% on %date%
%body%