#macaronnage

Pour environ 30 petits macarons :          Temps de préparation : 10 minutes + (30 minutes repos)   Temps de cuisson : 15 minutes(145°C)        Conservation : 15 jours 

55 grammes de poudre d’amandes

55 grammes de sucre glace

55 grammes de sucre semoule

2 blancs d’oeufs

1 pincée de sel

Passer au mixer la poudre d’amandes ainsi que le sucre glace, afin de rendre une poudre ultra-fine.

Puis la…

Dearest Readers,

It has been a while since my last post and there's so much to catch up on! I've recently started a new job as a Graduate Architect at a small practice in Melbourne so that's where I've been busy hiding away. However, thank you to all those people who are sending their questions and messages through. I will get back to each and every one of you but firstly, I'd like to share a new video with you all which may help with some common macaron issues... It appears that many of you are experiencing the same or similar issues with your macarons. This video is one of many, which I am planning to create. It shows the 'Scoop, Drop and Plop' test, which is a method I learnt from Maylynn from Melbourne's La Belle Miette. 

Dearest Readers,

A little over a month ago, ‘Anonymous’ asked whether I had a video of the ‘macaronnage stage’ when making macarons. As many macaron bakers out there would know, the macaronnage stage is crucial to the end result of your batch of macarons! Over macaronnage…fail. Under Macaronnage…fail even more. I’m going to be honest and admit, I still get it wrong some times! But, as the saying goes…practice makes perfect! Here is a video of the macaronnage process (one that yielded successful macarons!)

It’s 3mins long…

...so click on the image below, sit back and enjoy!

Happy Baking!

x