I'm trying to make Macarons, my last batch was horrible yesterday as I used the Italian method but the syrup was too liquid and I think I overbeat it.. Anyway, I'm going to try again, this time I've let my egg whites age overnight to evaporate a little of the moisture out of them.
My gas oven has the option of heating from the top or heating from the bottom. Which would be better? obviously I would put a few trays between the heat source and my macarons to even the heat out as you do..
And if you have any tips or tricks you learned through experience, I would be very grateful if you would share them with me.
Oh, and I'm going to be using the french meringue method this time.
My gas oven has the option of heating from the top or heating from the bottom. Which would be better? obviously I would put a few trays between the heat source and my macarons to even the heat out as you do..
And if you have any tips or tricks you learned through experience, I would be very grateful if you would share them with me.
Oh, and I'm going to be using the french meringue method this time.