Posts by Prettycake

You are better off doing everything from scratch.. Macarons do not call for a lot on ingredients.  That is how I learned...  I do not trust mixes..

I am very big on PRETTY presentation therefore I would go for the one that looks very pretty, presentable and professional looking.  Not cheap and quick fix.  Usually they come out looking very cheesey. 

thank U chef peterson,   I use both, silpat and parchment.  Let it cool completely b4 you remove them.  Yes,  it will stick to silpat and that is normal,  but remove it very carefully like you are peeling...

I hope you will not end up with hockey pucks.

If it gets brown,  even a little bit around the edges,  then that is over baked.. I bake mine at 315 for 13-14 mins.  no longer.  It does not need to get brown.  As long as you see feet and has risen, ...

what is that cake topper suppose to be ? I cannot figure it out.  They look like Pinguins to me.

Hi,  I use a LOT of the lustre dust, petal dust or whatever you might want to call it.  I have all colors..  I love esp, the Gold and Pearl ones..  They are so easy to apply.  I like to use  water...

I do not count how many folds I make.  I go by what I see..  I stop until I get the ketchup consistency.  As what Chef Tahoe mentioned,  they have to sit  to dry at least 30 mins (40 is what I always do) for...

I failed a few times on the French Macarons..  once it hit me as to where I was doing wrong, I have not failed ever, and it has been a year now . .  You will do it right after a few attempts.  good...

I saw this first under pastry and Baking... why was it posted there before it got here ?