Macarons making technique by Tetyana Verbytska

Just for you three stunning two-color design and three toppings:

• macarons “Basil Lime”
• macarons “Tea Rose” with chocolate and tea ganache
• macarons “La crème framboise” with brown sugar crystals and rose-raspberry-lychee ganache

Let’s finally come together to answer the following questions:

• What flour is better -self-made or bought one?
• What powdered sugar is the best and how does it work in macarons baking?
• What whites do you need to use – cold, room temperature, fresh or aged?
• Syrup 112 C or 121 C – is it possible to determine the temperature without kitchen thermometer?
• What moment do you need to add gel, liquid or dry paints at?
• How does the color of macarons change during the baking process in oven?
• How to pipe better? What caps and technique better to use?
• What can the décor (your personal signature) be for macarons ?
• What degree should you bake macarons at?
• What kind of sheets is better – baking paper one or silpat?