by Dessert Professional | The Magazine Online
Taste of Clearwater 2013
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I am so eager to make macarons. I love color and variety in my desserts and these have become my next venture into artful pastries. So far, I've found caster, or baker's sugar about as difficult to find as an elephant in my living room although there's always Amazon, but I hate not being able to just go to the store and buy what I need when I am ready to bake. So -- I am waiting. Next, was almond flour...I did finally find that, but I really would like to make my own. So, what kind of almonds do you purchase? Raw? Blanched? Roasted? Thanks for any help you can give...I know I will find my way through it, but really appreciate all this wonderful information I am finding from so many sources. Happy baking!
Taste of Clearwater "Le Grande Macaron" Watched the video from "Le Petite Macaron" Downloaded the book to my Ipad. My coworker Caitlin read and studied the book. Bought an oven temperature gauge. Our attempts were so so until we read the book and we followed step by step and we are proud to say we had success. 1200 3" Macarons lavender, Meyer Lemon, and Raspberry Buttercream with Pastry Rocks to resemble Raspberry Soda.
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