Cart Icon My basket EMPTY
Image Alternative Text

Teatime in Paris Online Book Tour

By admin In: Uncategorized February 8, 2015 2 Comments
Image Alternative Text

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.

  • admin - February 9, 2015 5:07 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.

    1. admin - February 9, 2015 5:07 pm

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

Leave a comment