The previous post, I have brown my macarons, instead of chewy is crunchy. I follow my oven heat instead of the instructions of Jill Colonna, she uses 160 degrees with fan forced.
This time round, I use the oven heat that she recommended and for 12 mins, yes the macarons cames out of the oven beautifully and I have declared I will always use this method instead of Italian meringue. Italian meringue is beautiful, it will gives u a glossy surface but I found that it's is a little bit troublesome to boil the sugar and et, no doubt, I did say is fool proof, it is indeed fool proof, few of my friends has problem in doing French method, but for Italian method, they are fine.
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