date: Sunday, September 25, 2011
title: Tips
For Anonymous who asked for macaron tips
TIPS
Use eggs that are at room temperature. Add 2-3 drops of lemon juice to help stabilize the meringue. When adding the sugar, add it in small portions. Do not add it all in together. When beating the eggs, beat it until stiff peaks form. This mean when you hold your beater upside down, the peak should remain upstanding and stiff. When mixing the meringue and almond meal together use a spatula. When mixing it, fold it gently this way the air bubbles within the meringue wont break up. After piping it, leave it out so the skin can form (20 minutes for french meringue macarons) (30 minutes for Italian meringue macarons). When it finished cooking, leave it to cool on the kitchen bench so it can stabilize. Then peel them off the baking paper.
