Monday, 3 August 2015

Macaron Guide


A few notes on Macarons -
If anyone is interested in attempting these delicious morsels, I strongly advise using the Italian Method. I know the French method seems easier but you will more than likely be successful in your first try using the Italian method as it is consistent. I would also INSIST on using an electric scale to measure out all of the ingredients and follow the recipe to the T. You will need a candy thermometer, a free standing mixer as well as disposable piping bags. Here is the a few links I used in my research. 

MACARON PHOTO TUTORIAL - Lilian from Beyond Umami is also great to answer any questions you may have. Her photos of descriptions are also great and helped me a lot in my Macaron research process.

You can do it!