French style fancies what a treat.
Sophisticated, cute, deliciously petite.
Enchanting, unique and full of cheer,
delightful and perfect throughout the year.....
Love Food
I didnt make that up myself I can assure you...a poet I'm not!!
As I delve more into the meringue / macaron world, I am presented with more and more styles of their making. Alors, J'ai un question pour vous....comment vous faites vous meme?? Do you meaure out your egg whites in ounces ? Do you rest your egg whites hours before to allow the moisture to evaporate and what I really want to know is do you mess around with sugar thermometers and syrup or are you like me and take the shortest route possible to making these cute little gourmands by whisking the caster sugar directly into the meringue.
I really would like to know...Quelle est votre secret ?? S'il vous plait? ( pretty please ?? :)) )
5 comments:
I tried macaroons the easiest way possible route but they were too soft and crumbly. I think I've met my baking enemy....
Hmmmm they can be a bit on the temperamental side :/
These look fab. Photo great too and just the right shade of pink.
Thanks AnneMarie.
Was lucky with the colour, it's hard to know where to stop sometimes
Great blog. All posts have something to learn. Your work is very good and i appreciate you and hoping for some more informative posts.keep writing.
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