Believe it or not, my first baking experience was with French macarons. I was introduced to this fancy cookies by my sister-in-law who was into baking macarons at the time. She made tiramisu macarons for my son's first birthday party. I became obsessed with macarons immediately after that. Let just say there were a few late nights staying up to read the tricks and tips of how to create those perfect feet. Needless to say, I failed my first attempt. Heck, I even failed my second attempt soon after that. But thankfully, I finally achieved beautiful "feet" of macarons on my third attempt. And you better believe that there were macarons at every single party I hosted after that! After 3 years of mastering macarons, I can get those "perfect feet" most of the time. I have taught a few friends who had never baked macarons, and they were all successful at their first trial. I am confident that you can make those beautiful cookies if you follow these tips. Let's start whipping up those egg whites! PREPARATION OF DRY INGREDIENTS I like to prepare all of the ingredients the day before baking the macarons. I find that this would make the baking process a lot faster. The foremost important thing is to weight all of the ingredients using a digital scale (Photo 1). Once all of the ingredients are all weighted, I blend the almond flour and powder sugar together in my mini pink Cuisinart food processor for about 1-2 minutes (Photo 2). This is to make the batter as even and smooth as possible. I finish this mixture by running it through the sieve twice and then set aside (Photo 3). Tip 1: Blend and sift almond flour and powder. Do NOT skip this step, as it is important to achieve that smooth look of the macaron shells.
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An old friend approached me a few months ago and asked me to make her a Tiffany Cake for her graduation. Since I have not had a chance to make anything like this, I agreed to her request. One of the best things about this request was that she allowed me to use my “creativity” to design the cake, and did not restrict me to any pre-selected designs. After a few weeks of researching, I came up with this design. I have yet seen a round Tiffany Cake Box as of to date, so here is it!
This is one of my first cake tutorials, so please be patient with me as I’m trying to figure out the best way to approach these cake tutorials, and to make them as simple as possible. Perhaps, in the near future, a video would be available for most of my cake creations. |
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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August 2020
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