Thank you so much for this! For the past few years I have been trying to perfect my techniques. My sister wants a macaron tower for her wedding that we still don’t have a set date for 😬 I was told that the proper way to describe them is French macarons… Italian, Swiss and French are just the methods of making the meringue for the recipe. You gave me some great tips and ideas! I’m looking forward to trying them out! I will let you know! My biggest problem is I keep getting hollows. Not hollow all the way through, but it’s not a nice full shell. I have tried so many different things… and of course kept notes so I know what made them turn out the way they did. Sorry for this long comment, but I have to say that these are my nemesis and I want nothing more than to be able to conquer them! I am looking forward to your next live
Well I certainly hope this helps!! Macarons freeze SO well, I highly recommend you start practicing and cranking them out now :) A lot of people will teach you specifically what works for them (as I mentioned in my live), I try to teach what to look for in texture and such so you can decide what works for you in your kitchen and using your equipment. I have yet to create a printable for macarons with my new branding, but reach out and I'll send you my basic printable I used to give my in person students ;)
Thank you so much for this! For the past few years I have been trying to perfect my techniques. My sister wants a macaron tower for her wedding that we still don’t have a set date for 😬 I was told that the proper way to describe them is French macarons… Italian, Swiss and French are just the methods of making the meringue for the recipe. You gave me some great tips and ideas! I’m looking forward to trying them out! I will let you know! My biggest problem is I keep getting hollows. Not hollow all the way through, but it’s not a nice full shell. I have tried so many different things… and of course kept notes so I know what made them turn out the way they did. Sorry for this long comment, but I have to say that these are my nemesis and I want nothing more than to be able to conquer them! I am looking forward to your next live
Well I certainly hope this helps!! Macarons freeze SO well, I highly recommend you start practicing and cranking them out now :) A lot of people will teach you specifically what works for them (as I mentioned in my live), I try to teach what to look for in texture and such so you can decide what works for you in your kitchen and using your equipment. I have yet to create a printable for macarons with my new branding, but reach out and I'll send you my basic printable I used to give my in person students ;)
I can't find a contact on your page, email me for that printable - emerlie@neosugarrush.com