Macarons 

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I started baking macarons after watching a YouTube video by cupcake Jemma and Dan. I heard so many myths about macarons “it takes about 4 days” “you can’t eat them straight away” and bla-bla- bla. Macarons come with so many myths. In a futur post I will debunk them so subscribe to keep updated.

 

 

Macarons are so easy to make once your technique is mastered. They are the perfect almond biscuit with a soft inside and a slight bit. The only way to describe them is as macarons

I must admit I didn’t hit the road running. There were many failed attempts but once I got it down. I couldn’t stop. I searched for the products that will take your macarons to the next step.
 

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1.When it comes to macarons some people use baking parchment, some use silicone mats. silicone is none stick.  If you are looking for some I like these. 

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2. Piping bags are needed to pipe the macaron mix onto the mats. You can buy reusable piping bags or disposable.  

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3.When making macarons or meringue-based bakes. Metal bowls allows to get left over grease off. Egg whites cannot meet grease, or they will not mix well.

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4. Cooling wracks are a must for cooling cakes, macarons basically everything. I like these ones because. I like these because you can pile them up to save space 

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5.Food colouring? Are are so many to chose from. Gel food colouring is so much better than liquid. Why? Because the colour is concentrated and doesn’t change the consistency. 

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If you are making Italian macarons you will need a sugar thermometer. The sugar needs to be a certain temperature.

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Love Becca