Put the 10g of egg whites on top of the sifted flour/p. sugar mixture before folding in the whipped whites. It helps to bind the mixture together. (or so was explained to me)
Good luck.
This is a great recipe and will produce the shiny type of macaroon I think you are looking for. I like to sprinkle the tops of these with coconut or cocoa nibs before baking for a little more flavor.
250g almond flour
400g...
Just a quick question for you....
The pectin I use at work comes from 100% apples. There is no conflict with meat products. Is it that your brand is not specified as kosher or pareve? Also, have you tried to use potato starch in...
The French Pastry School in Chicago is really good. These guys are the industry leaders and innovators. It is a concentrated 6 month program. They also offer continuing education classes for professionals.
Good Luck wherever you...
Hi Lotus,
I don't know if you ever decided on a new garnish for your cake, but I have a few suggestions if you still haven't. My favorite thing is to make chocolate decorations. You can make marbled white and dark oblong triangles,...
Hello,
I was curious about how your other attempt came out? I was also wondering about the temperature of the dough as you were working with it. In general I find that the dough should be cool yet pliable. If it is too cold during...
I have never made choc. fondant, but there are a multitude of companies that sell it pre-made. Here are a few:
Cal Java in CA. www.cakevisions.com
www.RolledFondant.com , which sells the brand Satin Ice
www.globalsugarart.com...
Hello,
I have used black cocoa powder in my devil's food cakes and in a type of chocolate glaze that I make. I purchased it from Barry Callebaut directly. The only thing is that I had to get a 50 pound bag. The flavor is quite...
How frustrating!
Your way is definitely the best. The only other things that come to mind are :
1) asking them if they could store the cakes in clear plastic domes. This way there would be some type of covering, and the...
Hi,
I think you should try to first cream the cheese without the sugar. In my experience, the more you mix the cheese after adding the sugar, the thinner the batter becomes. (I prefer a thicker one myself.) Also, you didn't say...
