tag:blogger.com,1999:blog-4001189483359117348.post8770266817062851505..comments2024-03-26T16:35:28.861-07:00Comments on Loving Creations for You: Penguin Family Dark Chocolate Salted Caramel Macaron Cake ToppersSusanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4001189483359117348.post-1324553487625363642019-09-06T18:28:35.314-07:002019-09-06T18:28:35.314-07:00This comment has been removed by the author.Maryhttps://www.blogger.com/profile/16358759556062450187noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-57986951064945141812019-09-05T01:18:11.648-07:002019-09-05T01:18:11.648-07:00Hi Mary, for splitting French method batter into d...Hi Mary, for splitting French method batter into different colours, always fold gently to incorporate the dry ingredients into the meringue until just combined. The batter should still be thick. Split the batter at this point and add colouring. Fold gently until the colour is evenly distributed. Test the consistency at this point. If it can flow continuously off the spatula then it is ready to be piped. If not, you can fold some more, pressing the batter against the sides of the bowl to deflate the meringue in the batter some more. Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-68669276404022191012019-09-04T20:39:39.354-07:002019-09-04T20:39:39.354-07:00Hi Phay! I always try out macaron recipes (French ...Hi Phay! I always try out macaron recipes (French Meringue) that involves only 2 egg whites ( approx 50g). If I had to make 2 colours from a single batch, what is the general method to be followed while incorporating the gel colour without overmixing? <br />Maryhttps://www.blogger.com/profile/16358759556062450187noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-14187938442852554932019-09-02T00:10:14.389-07:002019-09-02T00:10:14.389-07:00Yes there is feet. Any macaron recipe with cornflo...Yes there is feet. Any macaron recipe with cornflour or cornstarch added will be less delicate, more chewy in texture. But this can be remedied with longer maturing time with the filling in the fridge. Or if you are in a hurry, brush some unwhipped whipping cream on the bottoms of the shells before filling. Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-90836189602915841292019-09-01T20:16:23.135-07:002019-09-01T20:16:23.135-07:00Will these macs have a diff texture from normal on...Will these macs have a diff texture from normal ones ie harde since recipe is tweeked? Is there feet? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-7695080473160196722018-11-22T20:25:10.066-08:002018-11-22T20:25:10.066-08:00Hi there, how much do u charge for this?Hi there, how much do u charge for this?Jaimenoreply@blogger.com