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Macaron 101

By admin In: Rainbow Macaroons February 8, 2015 2 Comments
  • Macaroons
  • Macaroons
  • Macaroons
  • Macaroons
  • Macaroons


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Janice Dohnson

But not fine enough that you don’t have to sift it again. It’s a chore, but sifting the powdered sugar and nut mixture one last time will be worth the effort and ensure a smooth macaron shell.

2 Comments
  • admin - February 9, 2015 5:49 pm

    Follow the recipe carefully regarding whipping time for egg whites. You don’t want to over-whip your whites. I have made this mistake far too many times, and my egg whites have become too stiff to use.

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    1. admin - February 9, 2015 5:50 pm

      You want your egg whites to be sturdy, yet still soft and fairly fluffy. They call this 'medium peaks'.

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