tag:blogger.com,1999:blog-4001189483359117348.post969607207817129002..comments2024-03-26T16:35:28.861-07:00Comments on Loving Creations for You: Alpaca Cookies n Cream and Matcha MacaronsSusanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4001189483359117348.post-940040172408578682019-11-04T16:52:34.764-08:002019-11-04T16:52:34.764-08:00Yay glad to know it works for you 😊😊Yay glad to know it works for you 😊😊Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-59324691155538014452019-11-04T12:11:52.039-08:002019-11-04T12:11:52.039-08:00Thank you. I've reduced the sugar to 70g and h...Thank you. I've reduced the sugar to 70g and had success. Also the meringue turns out very glossy and white. Baking on lower shelf in the oven helps avoid lopsided macarons. Will practice more and share the results 😀 Thank you Ashleyhttps://www.blogger.com/profile/05133014852663653048noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-43796832890494174652019-11-03T14:12:37.357-08:002019-11-03T14:12:37.357-08:00Hi Ashley, try increasing your mixer speed when be...Hi Ashley, try increasing your mixer speed when beating to firm peak (peak with a curl at the end). It usually takes me only about 5 to 6 min to get to the peak I want on my stand mixer/electric mixer. Did you also heat your egg whites slowly? My students or myself only have that issue that you faced when we heat up the egg whites too fast and as a result, have some undissolved sugar in there. Start with room temperature water when you whisk the egg whites and sugar over saucepan of water. I find this helps. Usually it takes several minutes to get to about 49°C Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-50150426868087113842019-11-03T06:52:53.196-08:002019-11-03T06:52:53.196-08:00Hi. With regards to the split Swiss method: I'...Hi. With regards to the split Swiss method: I've tried it and the heated sugar egg whites were extremely thick. The temperature got to 50c. Once I started beating it was extremely difficult to beat. It took very long to get to a soft peak.. Is this normal for this method? They also turned out lopsided 😔<br />I do love the split method for smoothness.Ashleyhttps://www.blogger.com/profile/05133014852663653048noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-50503130589934331252019-11-03T02:36:43.093-08:002019-11-03T02:36:43.093-08:00This comment has been removed by the author.Ashleyhttps://www.blogger.com/profile/05133014852663653048noreply@blogger.com