and it’s still not successful.
but i will give it another shot another time!
my shells just not rise like they should!
if u got tips on this please feel free to let me know!
so I microwaved my egg whites for 10sec in a medium heat microwave to get all the water out.
i followed Felicia all the way.
i processed the icing sugar to make sure there were no lumps.
then I added the toasted almond meal and black sesame and processed it as well.
until you get soft peaks.
Add the dry ingredients to the egg whites and start folding.
I put my dry ingredients half at a time. Makes things easier.
i should have a flow-like-magma consistency.
Pipe the macaron batter onto baking paper.
Bake at 320F (160C) for 12 mins.
i didn’t make any buttercream to sandwich it with.
never knew you were my regular reader!
also getting rid of the bump on the shell!
haha (: yes! i’ve been! been reading it since I chanced upon it a few months ago.
and will keep it in mind.
the previous time was under-beating them.
hehe. well practice makes perfect!
and btw lianne! i noticed you used icing sugar mixture.
i think it makes a difference if you use pure icing sugar.
because the mixture contains cornstarch.
looks good for a first/second attempt!
so could I ask, for the egg whites, is it not suppose to be too stiff??
hehe they sure are! I did dry out the almond meal and age the egg whites. haha i guess i just need to practice practice practice!
and i usually fold the mixture about 50 times. that gives it the magma consistency youre looking for.
by the way, I’ve added you as a link. hope that’s ok!
oh do update on your next mac attempts!