Green Macaroons.

January 28, 2010 § Leave a comment

I had came to a point of making macaroons almost every week. Practicing how to make these perfect little devils. The trick is in folding the sifted flour and icing sugar into the meringue batter. Baking it on high temperature and lowering it after 3-4 minutes. Lots of tricks from chef here ;P Yesterday we did a green macaroon with chocolate moose filling. We were dipping macaroons into the moose instead of putting them together. The joy of being in a baking school (:


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