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- Joined Jun 1, 2010
Dear Manju hi ! i have been making macaroon since i have come at least 50 times but my problem is that they r sticky o un cooked from the bottom i have tried by increasing baking time it is overcooked i will tell u how i make
45 gm almond powder
38 gm egg white
18 gm Castor sugar
75 gm icing sugar
pinch of cream of tater
sift almond powder and icing sugar keep a side
start beating after little foam add pinch of cream of tarter when half way start adding caster sugar slowly
when it is stiff then start folding almond and icing sugar when it is shining and thick mixture not flowy pipe on silicon mat
keep it for 30 min when i touch it is not sticky
now on double tray i bake it on 140 c for 16 min my oven is convection oven fan oven
now the problem is if i increase the temp it is volcano if i bake for little more time it is crispy and hard
believe me manju i am so disappointed i have studied all the web site for macaroons next month we have to start selling them
with piping i have become better
i hope u under stand my problem
take care lal
hi ! i have been making macaroon since i have come at least 50 times but my problem is that they r sticky o un cooked from the bottom i have tried by increasing baking time it is overcooked i will tell u how i make
45 gm almond powder
38 gm egg white
18 gm Castor sugar
75 gm icing sugar
pinch of cream of tater
sift almond powder and icing sugar keep a side
start beating after little foam add pinch of cream of tarter when half way start adding caster sugar slowly
when it is stiff then start folding almond and icing sugar when it is shining and thick mixture not flowy pipe on silicon mat
keep it for 30 min when i touch it is not sticky
now on double tray i bake it on 140 c for 16 min my oven is convection oven fan oven
now the problem is if i increase the temp it is volcano if i bake for little more time it is crispy and hard
believe me i am so disappointed i have studied all the web site for macaroons next month we have to start selling them
with piping i have become better
i hope u under stand my problem
45 gm almond powder
38 gm egg white
18 gm Castor sugar
75 gm icing sugar
pinch of cream of tater
sift almond powder and icing sugar keep a side
start beating after little foam add pinch of cream of tarter when half way start adding caster sugar slowly
when it is stiff then start folding almond and icing sugar when it is shining and thick mixture not flowy pipe on silicon mat
keep it for 30 min when i touch it is not sticky
now on double tray i bake it on 140 c for 16 min my oven is convection oven fan oven
now the problem is if i increase the temp it is volcano if i bake for little more time it is crispy and hard
believe me manju i am so disappointed i have studied all the web site for macaroons next month we have to start selling them
with piping i have become better
i hope u under stand my problem
take care lal
hi ! i have been making macaroon since i have come at least 50 times but my problem is that they r sticky o un cooked from the bottom i have tried by increasing baking time it is overcooked i will tell u how i make
45 gm almond powder
38 gm egg white
18 gm Castor sugar
75 gm icing sugar
pinch of cream of tater
sift almond powder and icing sugar keep a side
start beating after little foam add pinch of cream of tarter when half way start adding caster sugar slowly
when it is stiff then start folding almond and icing sugar when it is shining and thick mixture not flowy pipe on silicon mat
keep it for 30 min when i touch it is not sticky
now on double tray i bake it on 140 c for 16 min my oven is convection oven fan oven
now the problem is if i increase the temp it is volcano if i bake for little more time it is crispy and hard
believe me i am so disappointed i have studied all the web site for macaroons next month we have to start selling them
with piping i have become better
i hope u under stand my problem
