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👩🏻🍳want to know how to achieve perfect “little feet” on ur macarons?
👩🏻🍳i recommend…MACARONS (Italian Method)
imo, the Italian method of making macarons is beginner-friendly and will give u a higher change of success!
👩🏻🍳i started out making it the French (traditional) way many years ago and it was almost always a guaranteed fail :(
👩🏻🍳however, i came across the Italian method which achieves a more stable meringue base which will help with succeeding in making ur first batch of macarons!
👩🏻🍳the recipe i personally use and recommend to friends is by The Scran Line
👩🏻🍳all of my friends who have used it all succeeded and i have been using it for around 5+ years now!
👩🏻🍳Italian macarons start out by whisking egg whites with a melted sugar syrup in order to cook them as the meringue is formed
👩🏻🍳pros of using Italian method:👩🏻🍳
🤍more stable structure
🤍more rounded
🤍less failed attempts
🤍crispier, crumblier and more powdery macarons
👩🏻🍳cons of using Italian method:👩🏻🍳
🤍taste a bit sweeter
🤍more complex (melted sugar syrup which cooks the egg whites)
🤍requires a stand mixer to be done successfully
👩🏻🍳overall, while it may be slightly more tedious than the French method, it certainly has a higher guarantee of success!
🕊️p.s. i also recommend using Swiss Meringue Buttercream because it’s so much nicer and smoother than it’s easier counterpart, American Buttercream
🕊️i personally use Matt Adlard’s YouTube video which explains the differences between American, Swiss and French 😋
🕊️for one batch of The Scran Line’s macarons , i use half the batch of Matt Adlard’s Swiss meringue buttercream
hope this helps and happy baking! comment down below if u have any questions 🫶🏻
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