Hey guys! I am an aspiring baker and I want to get really good at it so one day I can open up my own bakery when I am older. My current project is making macaroons for my sister's birthday. I want to make the French cookie version and I have been researching them from different blogs but I was hoping that y'all could help me out by giving me some tips. Anything would be greatly appreciated. Also any recipes y'all have, I would love to try. Thanks so much!
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I attended LCB in Portland, Oregon and also in Scottsdale, Arizona. I was overall very disappointed with my time at Le Cordon Bleu. The standards are LOW. I'm talking DIRTY uniforms, poor overall...
I have been baking my entire life, and some of the recipes, i would not recommend.
Great all around experience in a beautiful college environment. Great chefs, serious students, exposure to lots of knowledge. Wonderful facilities! Can't go wrong.
I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
Macarons or is it Macaroons?
Gear mentioned in this thread:
Macarons are difficult to learn, but easy to make once you have learned it. I make it all the time now w/ success... it can be tricky, but when you know exactly how it is done, guaranteed you will not fail anymore.. I measure my ingredients by cups or ounces not scale. I get the same results every time. Keep praticing. w/ French Macarons, it is better to under mix than over mix. Do you have a recipe already ?
I made this last March... for an auction.. Overview, the important factors are: whipping egg white really stiff; pulsing the Almond flour to finer texture; aged eggwhites and letting it dry after piping so it develops "feet" when baked.. Good luck
Thank you so much for the advice. I made some today, they were strawberry and I think they turned out really well. Thank you so much for sharing that picture, it looked amazing! One question I have now is how did you get them to puff up so much? Did you make the macarons flat when you piped them or did you make them thicker? Thanks again for the advice
- Macarons or is it Macaroons?
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