My first try at baking macarons was a success! Since then, I've baked dozens of macarons, and each bite is heaven. . . Thank you Kak Yeen. (Amy's cousin). If you're in Kuantan, please visit her blog and order cakes from her. I heard they are scrumptious!
I have heard that making Macarons are not easy. First timers often complained that their Macarons came out flat, cracked, or unable to form their feet. I decided to put my 'baking skills' to test and since I am a perfectionist and also do not want to waste sugar and expensive almond meal on fail attempts, I did various research from the internet and reading books about Macarons prior to baking my first batch.
I read about Pierre
Well, since I can't afford a vacation to Paris at the moment, let us all imagine we're sitting at the cafe in Paris sipping espresso and eating Macarons, shall we? . . . first by making our own Macarons.
Now the secret of baking a perfect batch of Macarons is patience. Go Slow! and never change the balance of the recipe. You may want to put less sugar, but believe me you don't want to do that. To balance the sweetness of Macarons, I will drink with sugarless coffee or espresso, milk, and I will ice my Macarons with sour or bitter fillings.
Macarons: Basic Recipe
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