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Perfected my French Macarons
Posted: 08 May 2012 01:32 AM   [ Ignore ]   [ # 16 ]
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Thank you sooo much..  smile

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Posted: 25 May 2012 11:06 AM   [ Ignore ]   [ # 17 ]
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They look wonderful, i dont doubt that they taste well also smile

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The way to man’s heart is trough his stomach!

Franchise Takeaway

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Posted: 19 August 2012 02:07 AM   [ Ignore ]   [ # 18 ]
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These look great!

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http://bakingsorceressapprentice.blogspot.com

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Posted: 30 October 2012 11:09 PM   [ Ignore ]   [ # 19 ]
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Your macarons look stunning, smooth surface and even pipping. Not easy to get this outcome.

Good job!

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Booya! Like what you smell?
See my baking blog on cupcakes and macarons!!

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Posted: 03 November 2012 01:12 AM   [ Ignore ]   [ # 20 ]
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Cuppers - 31 October 2012 02:09 AM

Your macarons look stunning, smooth surface and even pipping. Not easy to get this outcome.

Good job!

Thank U very much.  smile

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Posted: 08 January 2013 11:18 AM   [ Ignore ]   [ # 21 ]
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Prettycake,

When you age your egg whites, do you (A) leave the whole, unbroken eggs on the counter for 2 days or (B) separate the eggs and leave the sealed container containing only the whites on the counter for 2 days?

I suspect (A), but I wanted to confirm!

Thanks!

You are always a macaron inspiration!

—ak

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Posted: 08 January 2013 12:29 PM   [ Ignore ]   [ # 22 ]
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A) The way I have been doing it is that I take the eggs out of the fridge, separate them then leave the egg whites in a small bowl covered in plastic wrap and let it sit on the counter for 24 hours. 

B) I have also left the eggs unbroken on the counter for 24 hours,  then break them, separate them and use the egg white right then and there.

But I have done “A” lets say 8 out of 10 times compared to “B”

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Posted: 08 January 2013 03:02 PM   [ Ignore ]   [ # 23 ]
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Thanks again, Prettycake!

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